Jeremy Padgett

Radio - Voice - Blog - Communications

CROCKTOBER - Chicken Corn Chowder


This recipe is super easy - Channel 7 News  featured it as a frugal way to feed the family! It's sure to tantalize your taste buds, check it out below. 

Crockpot Chicken and Corn Chowder

Ingredients: 

  • 2 Tablespoons Butter
  • 1 1/2 lbs Chicken, Cubed
  • 1/2 Cup Chopped Onion
  • 2 Ribs Celery, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Frozen Corn Kernels
  • 2 Cans Cream of Potato Soup
  • 1 1/2 Cups Chicken Broth
  • 1 Teaspoon Dried Dill Seed
  • 1/2 Cup Half and Half
  • Salt and Pepper to taste

Directions:

In a large skillet melt butter and brown the chicken.  Add onions, celery to the chicken and sauté for an additional 5 mins, until tender. Add chicken, onions, celery, carrots, corn, potato soup, chicken broth, salt, pepper, and the dill seed to the Crock-Pot. Cover and cook on low for 5 to 6 hours. (Feel free to add a splash more chicken broth if it looks too thick after a couple hours of cooking)

During the last 10 min stir in the half and half.

Add a loaf a fresh French bread for dipping!

 

CROCKTOBER - Stupid Easy Pork Chops


Stupid easy pork chops.  I mean seriously easy.  Like your sister.

Easy Crock-Pot Pork Chops

Ingredients:

  • 1 onion, diced
  • 5 potatoes peeled and sliced
  • 2 cans Cream of Mushroom soup
  • 4 boneless pork chops - Costco has epic chops!
  • salt n' pepper to taste
  • garlic powder to taste

Directions:


Chuck it all in your Crock-Pot with about a half cup of water - potatoes and onions on the bottom.
Cook on low for 6 hours
Shove it in your pie hole

Enjoy!

CROCKTOBER - Three Bean & Barley Soup


I feel like I should be eating this around a campfire in the Colorado mountains!  Time to fill up on fart fuel, it's Three-Bean & Barley Soup!

1 tbsp  olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, diced
2 cups H2O
4 cups chicken broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
3/4 tsp salt

Combine all ingredients in a slow cooker
Cover and cook 7 to 8 hours on LOW
Easy right?        

CROCKTOBER - Mac and Cheese


Who doesn't love Mac and Cheese... the answer is NOBODY!  Fire up your crock for some cheesy goodness.

Ingredients:

  • 1 box 16oz of your favorite macaroni (elbow is the best for this recipe)
  • 2 cups whole milk 
  • 1 (12oz) can of evaporated milk
  • ½ tsp salt 
  • 2 tbsp butter
  • 3 cups shredded cheddar cheese


Directions:

Add all ingredients into a large crock-pot and mix it all up.

Cook on the low for about 2 hours.

Pasta should be al dente. Stir every 30 minutes - macaroni should be cooked after 1.5 hours

Enjoy!

CROCKTOBER - Cinnamon - Apple Pork Loin


A lovely Fall roast for your family to enjoy- it will make your house smell great too!

It's Cinnamon - Apple Pork Loin

Ingredients:

  • 1 boneless pork loin roast (2 to 3 pounds)
  • 1/2 tsp salt
  • 1 tbsp canola oil
  • 1 red onion - halved and sliced
  • 1/4 tsp pepper
  • 3 apples peeled and sliced
  • 1/4 cup honey
  • 1 tbsp ground cinnamon

Directions:

Rub roast with salt and pepper. 
Brown roast in skillet with oil on all 4 sides. Cut a handful of slits in the sides of the roast and put an apple slice into each hole.
Place half of the remaining apples into the slow cooker. 
Place roast over apples. 
Drizzle with honey and top with onion and remaining apples. 
Sprinkle with cinnamon.
Cover and cook on low for 6-8 hours.
Remove and enjoy - use the juices in the bottom of the crock to drizzle over the meat on your plate!

CROCKTOBER - Sweet Potato Marshmallow Casserole


The perfect side to this years Thanksgiving Turkey - trust me on this. It's Sweet Potato Marshmallow Casserole!

  • 4 cups mashed sweet potatoes - (basically 2 18oz cans drained)
  • 3 tbsp melted butter
  • 1 cup crushed pineapple - no need to drain
  • 2 large beaten eggs
  • 2 tbsp sugar
  • 1/4 tsp cinnamon (I usually add a little more)
  • 1 cup miniature marshmallows - divided
  • Coat inside of crock with cooking spray

Mix all ingredients in a bowl except marshmallows
Spoon half the mixture into the crock
Sprinkle 1/2 cup of marshmallows ontop of the mixture
Cover with the remaining sweet potato mix
Cover and cook on HIGH for 2 hours or until hot in center
Sprinkle remainder of marshmallows on top
Cover and cook 5-10 more mins - until the marshmallows melt and get all ooey gooey

Pig out, and or roll around in it.

CROCKTOBER - Balsamic Roast


Eat more meat, it's the American way.  It's Balsamic Roast!

Ingredients:

  • 1 3-4lb roast - chuck or round
  • 1 cup beef broth - or veggie broth
  • 1/2 cup balsamic vinegar
  • 1 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes
  • 4 cloves crushed garlic

 

Directions:

Place roast in crock

Combine all ingredients in a bowl - stir and pour over the roast

Cook on HIGH for 4 hours or LOW 6-8 hrs

Serve with mashed potatoes or rice and a side of veggies

 

CROCKTOBER - Orange Honey Wings


Break out your orange zest and prepare to be satisfied in your mouth area! It's Orange Honey Wings!

Ingredients: 

  • 1/3 cup honey
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons toasted sesame seeds

Directions:

Combine first 8 ingredients into a small bowl.

Coat your slow cooker with cooking spray and place drumsticks in - pour the sauce and mix over wings to coat. Cook 4 hours on LOW.

Transfer drumsticks to a bowl and pour liquid from the slow cooker into a pan and boil for about 10 mins.
Pour the sauce over the drumsticks and stir to coat. 

Sprinkled dem' up with cilantro & sesame seeds. Yum town!

Thanks to eatingwell.com for this good recipe

CROCKTOBER - Cowboy Brisket


So good you'll get bucked off your horse! It's Cowboy Brisket!

Ingredients:

  • 2 tbsp. cowboy rub - the comapny Grill Mates makes it
  • 1 tbsp. dark brown sugar
  • 2 tsp. smoked paprika
  • 1½ tsp. salt
  • 1 tsp. ground cumin
  • 1 flat-cut brisket
  • 1 large sweet onion
  • 3 cloves of garlic
  • 1 cup chopped fresh cilantro

Directions:

Stir together first 5 ingredients. 
Trim fat from brisket and cut into chunks.
Rub brisket pieces evenly with spice mixture. 
Arrange meat on top of onions and garlic in a greased slow cooker.
Sprinkle with cilantro. Cover and cook on low for 7 to 8 hrs.
Serve shredded brisket drizzled with small amount of cooking liquid on corn tortillas or with corn bread.

Thanks to Country Living for this one!

CROCKTOBER - Buffalo Chicken Meatballs


Here's a fun party treat that will make your nose run. It's Buffalo Chicken Meatballs!


Ingredients:

  • 2 lb ground chicken 
  • 1 cup pankobread crumbs
  • 3/4 cup chopped celery
  • 3/4 cup Frank'sRed Hot
  • 1/2 cup chopped onion 
  • 2 eggs
  • 3 cloves garlic,chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil 
  • 1/4 cup butter, melted
  • 1 cup blue cheese dressing

Directions:

Mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. 
Roll mixture into 1 1/2-inch meatballs.
Heat 1 tablespoon of the vegetable oil in a skillet. 
Add half of the meatballs and cook until brown on all sides. 
Repeat with remaining oil and meatballs. 
Transfer meatballs into slow cooker. 
Pour 1/4 cup of the sauce over meatballs. 
Cover up and cook on LOW for 3 hours.
In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. 
Drizzle over meatballs toss to coat.
Serve with blue cheese dressing as a dip.

Thanks to Betty Crocker for one of my favorite recipes!

 

CROCKTOBER - Chocolate Peanut Butter Cake


Eat this and feel good about yourself! Chocolate Peanut Butter Cake!

INGREDIENTS:

  • Non stick cooking spray
  • 1 1/2 cups flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup peanut butter
  • 3/4 cup sour-cream
  • 3 tablespoons melted butter
  • 1 teaspoon almond extract
  • 2 tablespoons boiling water
  • 3/4 cup sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 cups boiling water
  • 2 tablespoons chocolate syrup

DIRECTIONS:

Coat inside of your crock with the cooking spray.

Whisk together flour, brown sugar, baking powder, and baking soda together in a bowl. 
Whisk peanut butter, sour cream, melted butter, almond extract, and 2 tablespoons boiling water in a separate bowl until smooth baby. 
Stir flour mixture into peanut butter mixture to make a very thick batter. 
Scoop batter into slow cooker.
Whisk white sugar, cocoa powder, and 2 cups of boiling water in a bowl until thoroughly combined. 
Pour chocolate mixture over batter in slow cooker.
Cook on HI until cake pulls away from sides - firm on top, about 1 1/2 hours. 
Allow to cool 15 minutes before serving. 
Drizzle with chocolate syrup.

Thanks to allrecipies.com for this good recipie

 

CROCKTOBER - Kielbasa Bean Soup


A hearty Fall meal that is sure to give you the toots. It's Kielbasa Bean Soup! 

INGREDENTS: 

  • 1 lb dried white beans (northern or navy are good examples of white beans)
  • 14 ounces kielbasa - cut in half and chopped up into pieces
  • 4 cups chicken broth
  • 6 cups of baby spinach
  • 1 14oz can of diced tomatoes
  • 1 tsp dried rosemary
  • 1 onion all chopped up
  • 6 cloves garlic all chopped up

DIRECTIONS:

Combine the broth, beans, kielbasa, tomatoes, garlic, onion, rosemary, and 1 cup water.

Cover and cook on low for 7 to 8 hours - or until beans are tender.
Before serving stir in the spinach. 
Serve with warm bread.

 

CROCKTOBER - Sweet Quinoa Soup


If you've been trying to eat healthy than this is the soup for you!

Sweet Quinoa Soup

Ingredients:

  • 1.5 LBS boneless skinless chicken breasts
  • 2 large sweet potatoes
  • 1 packet 1.25 oz chili seasoning mix
  • 1 cup quinoa – I like the organic kind at Costco
  • 1 teaspoon minced garlic
  • 1 can 15oz black beans
  • 1 can 14oz diced tomatoes
  • 5 cups chicken broth – I like using the low sodium kind
  • Diced parsley

Directions:

Spray the slow cooker with nonstick spray.
Put chicken and quinoa in the crock.
Skin and cube sweet potatoes and put in crock.
Drain and rinse the black beans put in crock
Put in entire can of diced tomatoes in crock (don’t drain them), as well as seasoning mix, and broth.
Cook on High for about 4 hours
Shred the chicken after 4 hours and stir everything together.
Add salt, pepper and parsley if you wish
Enjoy!

 

 

CROCKTOBER - Chicken Parmesan


Chicken Parmesan for your belly! Add a little Italian flair to your dinner tonight with this super easy recipe - your kids will love it too!

Ingredients:

  • 1  large egg
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper – don’t sneeze!
  • 1/3 cup plain bread crumbs
  • 1 jar of your favorite tomato pasta sauce
  • 4 boneless skinless chicken breasts
  • 1/2 cup shredded Italian cheese blend
  • 1/3 cup shredded Parmesan cheese
  • 1 box uncooked penne pasta (8 oz) – I like using quinoa pasta – makes you feel less bloated

 

 

 

 

 

 

Directions:

Spray down your slow cooker with cooking spray so all this goodness doesn’t stick to it - and it’s easier to clean when you’re done.

Put egg in a small bowl and beat it (It doesn't matter who's wrong or right, just beat it).  Get a separate bowl and mix up the bread crumbs, Parmesan cheese, Italian seasoning and your salt n’ pepa (push it real good).

Dip the chicken breasts into the beaten egg and then place them in the bowl with your bread crumb mixture.  Make sure they’re coated nicely and then place into the crock-pot.  Dump the pasta sauce evenly over the chicken.

Fire it up and cook on LOW for about 6 hours. 

After the chicken is fully cooked - put your pasta on to boil and then pour the Italian cheese blend over top of the chicken. Cover back up and cook until the cheese is all gooey.

Drain the pasta and serve the chicken over the top of the pasta in a bowl. Enjoy!

CROCKTOBER - Hamburger Casserole


Here's a recipe straight out of my adopted state of Iowa (Bennett, Iowa to be exact) - doesn't get much simpler than this! It's Hamburger Casserole!

 Ingredients:

  • 2 Large Potatoes

  • 3 Carrots Sliced

  • 1 Can of Peas – Drained

  • 2 Onions – Sliced

  • 1 1/2 lbs. Ground Beef – Browned

  • 2 Stalks Celery – Sliced

  • 1 Can Tomato Soup – 10 oz.

  • 1 Can of Water – From Tomato Soup Can

 

 

Directions:

Place layers of vegetables in the order given in slow cooker.  Put the ground beef on top layer. Mix the tomato soup with water in a separate bowl and then pour over the top of everything in the slow cooker. Cover on low for 6-8 hours or high 2-4 hours.

CROCKTOBER - Pumpkin Fun Cake


Welcome to another year of CROCKTOBER!  Over the next 21 weekdays I'll be posting some of my most favorite Fall recipes for 2016.  I hope you'll enjoy them with your family and share them with your friends. Here's day 1 - Pumpkin Fun Cake!

Ingredients:

  • 1 Box of Yellow Cake Mix (16 - 18 oz)
  • 1 Box Instant Vanilla Pudding Mix (3.9 oz)
  • 1 Stick of Melted Butter
  • 1 and ½ Cups of Milk
  • 1 Can of Pumpkin (15 oz)
  • Slow Cooker Parchment Paper
  • 1 Bottle of Hershey’s Caramel Sauce
  • Vanilla Ice Cream (I recommend Dreyer’s Slow Churned Vanilla Bean)

 

 

 

Directions:

Take the slow cooker parchment paper and line the sides and bottom of your slow cooker.

Mix together in a separate bowl the cake mix, canned pumpkin, vanilla pudding, melted butter and milk. Pour mixture from bowl into your slow cooker and smooth it out with a spoon or spatula.

Cooking time can vary depending on the size and wattage of your slow cooker. I find cooking on low for about 3 hours gets the job done. Make sure you don’t over-cook it. If it’s a little moist in the middle – that’s just fine!

Serve in fun Halloween cups with a scoop of vanilla ice cream on top and a drizzle of caramel syrup.