Slow Cooking All Year 'Round....Review & Giveaway!

I'm excited to share some recipes with you from Gooseberry Patch's newest cookbook,

 Slow Cooking All Year Round!

 

The first recipe I chose, Chicken & Wild Rice Soup, from the chapter

"Warming Winter Dishes".

My family enjoyes soups during the cold winter months, and I love that it is ready when I come home from work!

 

 

Chicken & Wild Rice Soup

 

1 lb. boneless, skinless chicken breasts or thighs cubed

1/2 c. onion, chopped

1 c. celery, sliced

1 c. carrot, peeled and diced

6-oz. pkg. long grain and wild rice mix

3 14-1/2 oz. cans chicken broth

2 c. water

1/2 tsp. pepper

1 T. dried parsley

Optional: 2 t. white vinegar

 

In a slow cooker, combine all ingredients except vinegar; mix well. Cover and cook on low setting for 6 to 7 hours, or on high setting for 4 to 5 hours, until chicken is tender. Stir in vinegar, if desired. Sprinkle with parsley. Serves 9.

 

 

 

Shamrock Breakfast Bake a recipe that is ready when you wake up in the morning. I put it together and started it as I went to bed. The house smelled yummy when we woke up! It's  is from the springtime chaper called "Simply Speedy Springtime".

 

 

 

Shamrock Breakfast Bake

 

1/2 lb. ground pork breakfast sausage, browned and crumbled

4-oz.can diced green chilies, drained

1/2 onion, diced

1/2 green pepper, diced

1-1/2 c. shredded Monterey Jack cheese

10 eggs, beaten

 

Spray a slow cooker with non-stick vegetable spray. Add 1/3 of sausage to slow cooker; top with 1/3 each of chilies, onion, pepper and cheese. Repeat layers, ending with a layer of cheese. Pour eggs over top. Cover and cook on low setting for 7-8 hours, until cooked through. Serves 4 to 5.

 

 

The chapter "Slow & Easy Summer" I chose Chicken & Black Beans. We like to serve this over white rice.

 

 

 

Chicken & Black Beans

 

4 to 5 boneless, skinless chicken breasts

15-oz. can black beans, drained and rinsed

15-oz. can corn, drained

16-oz. jar salsa

8-oz. pkg. cream cheese, cubed

 

Place chicken in a slow cooker. Add beans and corn; pour salsa over top. Cover and cook on high setting for 4 hours. Add cream cheese. Cover and cook on high for 30 minutes longer, or until cream cheese melts. Stir sauce before serving. Serves 4 to 5.

 

 

Now, my favorite season of all for cooking and baking....fall. And "Hearty Harvest Favorites" chapter is full of some wonderful, cozy fall recipes! I chose Penny Social Pulled Pork. It was a wonderful treat to come home from work one evening to these sandwiches.

 

 

 

Penny Social Pulled Pork

 

1 yellow onion, chopped

3 lb. boneless pork loin

2 T. garlic, minced

32-oz. container beef broth

18-oz. bottle barbecue sauce

16 sandwich buns

 

Place onion, pork, garlic and broth in a large slow cooker. Cover and cook on high setting for 6 to 7 hours, until pork is fork-tender. Drain slow cooker; shred pork with two forks. Add barbecue sauce, a little at a time, until you have it as saucy as you want. Reduce temperature to low setting. Servie on buns with additional sauce, if desired. Makes 16 servings.

 

 

 This cookbook is full of yummy, easy recipes. Perfect for our busy schedules. It's wonderful to come home from work and school, and sit down to a hot meal!

 

 

 Giveaway!

 

If you would like a chance to win a copy of this cookbook just leave a comment to this blog post, along with an email address so that I can contact you if you win. In your comment, just for fun to go along with the theme of the cookbook, what is your favorite season. Giveaway begins tonight, January 14, and ends

Thursday, January 31 @ 7 p.m.

Good Luck!!!