Brunswick Stew

Growing up in the South I have always had a love for Brunswick Stew. The mix of barbecued chicken, pork, & beef mixed with corn, tomatoes, and lima beans just can't be beat. If you've never had Brunswick Stew from a deep south BBQ joint you are truly missing out. This recipe is my attempt to match come as close as possible to the Brunswick Stew at your favorite BBQ joint. It's easy and delicious!

Prep Time: 5 minutes
Cook Time: 4 - 6 hours
Serves: 6

Ingredients:
1 can BBQ pork
1 can BBQ beef
2 (16 oz) packages of Lloyds BBQ (pork, chicken, or beef; use any combination you please).
1 can creamed corn
1 can white shoepeg corn
2 cans stewed tomatoes
2 cups lima beans
2 tsp. Worcestershire sauce

Instructions:

Combine all ingredients in a slow cooker. Turn the heat to low and cook for 4-6 hours, stirring occasionally. (Yes that is all the instructions... incredibly easy right?!?) 

Serve with corn bread and a large glass of sweet tea! And there you have it, a true southern classic!

'Til next time,
Caroline  

Irish Stew

 

Since I am the red-headed, fair skinned of the group, I felt it was my obligation to cook and write about one of my favorites: Irish Stew.

 

This stew originated as a hearty, flavorful peasant dish made with the cheapest and often, most left-over ingredients. This recipe belongs to my aunt Cathy and it has become a favorite over the years. She cooks hers in a crockpot and I cook mine on the stove top but it is just as yummy either way!

 

Ingredients:

 5 potatoes

1 onion

1-2 cups of frozen corn

1 bell pepper

3 carrots

1 stick of butter

1 can of roast beef

16 oz can of chopped tomatos

16 oz can of tomato sauce

1.5 cups of water

 

Serves: 4

Prep: 15 minutes

Cook: 45 minutes stove top or 7-8 hours in crockpot

 

Finely dice your onions.

Chop your potatoes in 1 inch cubes.

 

Add potatoes and corn to water.

Add carrots, bell pepper, onion and butter. Boil until tender.

 

Add roast beef, canned tomatoes, canned sauce and let simmer for 30 minutes. Stir occasionally.

 

Serve with pita chips or corn bread. Enjoy!

 

'Till next time,

Natalie



 

Slow Cooker Cheesy Turkey Corn Chowder

This slow cooker Cheesy Turkey Corn Chowder recipe is very easy, and only includes a few ingredients. I had most of the ingredients in the refrigerator and pantry, especially after the holiday season of making all of those meals, dips and desserts. And when I say "making all of those..." I really mean "eating all of those..." meals, dips and desserts.

Ingredients:

1 14 oz Can Diced Tomatoes

1 12 oz Can Evaporated Milk

1 12 oz Bag Shredded Cheddar Cheese

2 15 oz Cans of Sweet Kernel Corn

2 8 oz Cream Cheese

2lb Turkey cooked and shredded

Salt, Pepper and Hot Sauce to taste

Combine cream cheese, milk, tomatoes and corn in slow cooker. Cover and cook on Low for about 1 hour. Add turkey and cheddar cheese. Cover and cook on High for 30-45 minutes or until cheese is melted and meat is heated. Add salt, pepper and hot sauce to taste if you wish.

Next time I would add 1/2 to 1 cup extra of the evaporated milk, and maybe some finely chopped onions to add another level of flavor to the soup.

'Till next time,

Matthew

Nacho Cheese Chicken Chowder

Photo credit: Better Homes & Gardens.

Recently, I've been searching for an interesting crock pot recipe. There is nothing better than throwing ingredients into a slow cooker and having delicious soup ready when you come home from work. I stumbled upon this Nacho Cheese Chicken Chowder soup from Better Homes & Gardens. It seems so simple: chicken, corn, tomatoes and cheese soup.  Almost as easy as Honey Boo Boo's sketti.

Ingredients:

1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 14 1/2 ounce cans Mexican-style stewed tomatoes  
1 10 3/4 ounce can condensed nacho cheese soup
1 10 ounce package frozen whole kernel corn (2 cups)  

Shredded Mexican-style or cheddar cheese for garnish

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Some of the reviewers stated that the soup did not have enough kick.  I would recommend some hot sauce (and seriously - everything is better with hot sauce) or maybe even a little bit of hot Rotel.

‘Till next time,

Matthew