Red Beans and Rice

2 T olive oil
1 c. chopped onion
1/2 c. chopped celery
1/2 c. bell peppers
1 lb andouille sausage, diced into small pieces. (andouille is spicy, so if you prefer less heat, use smoked sausage)
1 T minced garlic
2 c. chicken stock
5 c. water
1 1/2 tsp creole or Cajun seasoning
1 tsp sea or kosher salt
pepper to taste
1 lb dried red beans (If making in soup pot or crockpot, soak beans overnight before using)


In large pot, heat olive oil. Sauté onions, celery, and peppers. Cook until tender and caramelized. Add in sausage, brown. Add in minced garlic and cook for a minute or so. Turn heat up, add chicken stock, water, and seasonings. Stir in red beans. Bring liquid to boil, then turn down to a simmer. Simmer 2-3 hours until beans are tender. Add salt and pepper to taste. Take beans and mash against side of pan. Smashing the beans will help make a gravy like consistency and thicken the dish. Not all the beans need to be mashed, just enough to thicken dish. Serve over white or brown plain rice.


To use instant pot, sauté ingredients on saute function in pot, just as you would stovetop. After adding all ingredients, including liquid and beans, cook on manual pressure for 35-40 minutes. Smash beans and serve.

Slow Cooker Hot Chocolate

2 cups 1/2 and 1/2
1 can Sweet Condensed Milk
12 oz bag Semi-Sweet Chocolate Chips
1/4 c. cocoa powder,
6-8 cups 2% milk, more to taste
2 tsp vanilla (or mint)


Whisk all ingredients except Chocolate Chips in crockpot until well mixed. Add in chocolate chips, cook on high until melted and combined. Stir often to break up chocolate chips. Turn to warm and serve.

Crockpot Italian Chicken

http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Crockpot Italian Chicken


4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.


If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.