Shredded Beef Enchiladas

These enchiladas are shrouded in a rich, beefy sauce and bursting with shredded beef and melty cheese. Prepare in advance, storing in the refrigerator until ready to bake. This recipe also freezes well.

Shredded Beef Enchiladas

Step 1: beef

To the bowl of a slow cooker, add:

1 cup beef broth (or water)

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

2 lbs beef roast, trimmed

Season with:

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

Cover and cook on low for 8 hours (or high for 4 hours).

• Strain, retaining the liquid

• Shred beef, set aside

Step 2: sauce

To a medium saucepan, add:

2 Tbsp cornstarch

2 Tbsp water

Whisk together, continue whisking while pouring in:

Cooking liquid, retained from roast

Heat over medium-high heat until thickened, whisking continuously. Remove from heat.

Step 3: assemble & bake

• Preheat oven to 350F

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of sauce (Step 2) into bottom of baking dish.

1. Select 1 flour tortilla

2. Sprinkle with ~2 Tbsp cheese

3. Spoon in 1/8 portion shredded beef

4. Roll up and place in baking dish

5. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining sauce (Step 2) over the rolled enchiladas.

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with:

1 cup shredded cheese

Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

---

Brenda’s tips:

• Serving size: 8 enchiladas

• Flour tortillas are recommended but can be replaced with 12 corn tortillas

• Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake. Increase baking time by 15 minutes due to the cold start, baking 35 minutes + 5 minutes with cheese.

---

Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

---

HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Slow Cooker Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Instant Pot Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

• Wash and place in oven preheated to 350F

• Bake ~60 minutes

• Remove from oven, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

• Peel skins from potatoes, leave whole or cut in half lengthwise

• To a large pot, add:

  1-2 cups water

  Prepared potatoes

• Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

• Remove from pot, cool to handling temperature

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

---

Brenda’s tips:

• Serving size: 1 lb., 2 lbs., or 5 lbs.

• Each of these methods have their benefits, find the one that works best for your style

HOW TO: Slow Cooker Baked Potatoes

Potatoes are easily one of the most important ingredient in my world. Any preparation makes me happy. Learning that potatoes could be “baked” in the slow cooker - - - I had to try it out for myself and was very pleased with the results. In particular, THIS preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing.

This is truly a one ingredient recipe. No water added. Only potatoes.

This HOW TO shares just how easy it is to make baked potatoes in the slow cooker. These potatoes can be used in:

• Funeral Potatoes

• Potato Salad

• Crisp Potato Patties

• Breakfast Hashbrowns

It is my particular favorite to prepare the potatoes this way when I need par-cooked shredded potatoes. Once cooked in the slow cooker, simply peel & shred.

---

HOW TO: Slow Cooker Baked Potatoes

• *This recipe is great for potatoes from the garden or grocery store.

• Use any amount of potatoes that fits within the removable bowl of the slow cooker.

Prepare potatoes

1. Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)

2. Trim any bad spots but do not peel the potatoes

3. No need to poke holes or trim ends for steam release

To removable bowl of slow cooker, add: 

Potatoes

That’s it. Not even any water is needed.

Cover with slow cooker lid. Cook on high for 3.5 to 4.5 hours.

Serve hot or use in recipes requiring baked potatoes.

---

Brenda’s tips:

• Serving size: however many fit in the slow cooker

• These potatoes can be cooked up to 4 days in advance and stored in the refrigerator until use.

• Slow Cooker Baked Potatoes: this preparation is ideal when par-cooked potatoes are required in a recipe as the potatoes retain a perfect texture for dicing, shredding or slicing, such as:

  • Funeral Potatoes

  • Potato Salad

  • Crisp Potato Patties

  • Breakfast Hashbrowns

Window to B’s kitchen…

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

---

Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

---

Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

---

Window to B’s kitchen . . .

Ham Bone Soup

Anytime you serve a bone-in ham, you should plan to have Ham Bone Soup shortly thereafter. When the ham is carved, simply set aside the bone - it’s even better if there is a bit of ham still stuck to it - and that bone will become the base of this soup. Remember to refrigerate (or freeze) until it’s time to make the soup.

For the most economical soup, start with dry beans.

Ham Bone Soup

Step 1: Pressure dry beans

To the removable pot of a pressure cooker, add:

1 lb dry navy beans (or great northern)

~4 cups water

Put removable pot in pressure cooker and lock lid in place. Select the "Beans" cycle, adjusting time to “25” minutes. Once complete, allow the natural release for at least 5 minutes. Release remaining pressure (carefully).

Step 2: Wrap Bone (optional)

• Optional step. By wrapping the bone in cheesecloth all the flavor can permeate the broth to create an amazing soup, while simultaneously keeping the bones contained and easy to remove before serving.

Spread a 12” square piece of cheesecloth over a dinner plate and in the center, place:

Ham bone

Wrap the cheesecloth over and around the bone, being sure to encase the full bone in cheesecloth. Add another piece of cheesecloth if needed.

Step 3: Slow Cooker

To a slow cooker, add in order:

Ham bone, wrapped

1 cup apple juice

5 cups water

1 lb navy beans (pressure cooked, drained & rinsed)

4 Tbsp brown sugar

2 Tbsp molasses

1/4 cup onion, finely diced

1 tsp garlic, finely minced

1 tsp dry mustard

1/8 tsp red pepper flakes

2 tsp salt

~1/2 cup ham, chopped (optional)

Place lid on slow cooker. Cook on High for 3-5 hours or Low for 5-8 hours.

Step 4: Serve

Transfer bone bundle to a plate. Using kitchen shears, cut off the cheesecloth to expose the bone. Pull off any bits of ham and add ham back to the soup. Serve soup hot with fresh crusty bread.

---

Brenda’s tips:

• Serving size: 8 servings

• Sub: canned beans for the dry beans if needed

---

Window to B’s kitchen . . .

Hot Chocolate

Hot chocolate is the way to enjoy chocolate. In this recipe, the chocolate chips you choose will determine the final flavor of your chocolatey beverage. Go ahead, try different brands of chocolate chips or different percentages of cacao in those chips. It might be milk chocolate or dark bittersweet . . . you’ll find your favorite.

Follow the instructions below to make a single cup or a dozen servings for a party.

---

Hot Chocolate (Single Serving)

To a microwave-safe mug, add:

3/4 cup milk (whole recommended)

1 Tbsp chocolate chips

Transfer filled mug to the microwave.

• Heat for ~1 minute

• Carefully remove HOT mug from the microwave

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

---

Hot Chocolate (Crowd Level)

To a slow cooker, add:

9 cups milk (whole recommended)

3/4 cups chocolate chips

Turn on slow cooker and set heat to “low,” allowing to heat for ~2 hours.

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

---

Host a Hot Chocolate Bar

Prepare a slow cooker of Hot Chocolate and assemble a collection of toppings, such as:

• Miniature Marshmallows

• Salted Caramel Sauce

• Whipped Cream

• Peppermint Sticks

• Sprinkles

• Chocolate Chips

---

Brenda’s tips:

• Multiply or divide to make the servings desired

• This is Brenda’s favorite chocolate recipe

---

B’s hot chocolate through the years . . .

Chipotle Rice Bowls with Barbacoa Beef

These Chipotle Rice Bowls with Barbacoa Beef are the perfect way to transform leftover beef roast into a new and delicious dinner. Inspired by the Barbacoa Beef at Chipotle, these rice bowls can be custom assembled to fit a variety of taste preferences. Brenda’s favorite combination inspired this recipe.

---

Chipotle Rice Bowls with Barbacoa Beef

Step 1: Prepare Chipotle Purée

• Purée one can of chipotle peppers in adobo sauce

• Set aside 1 Tbsp chipotle purée to use in Step 2.

• Freeze the remaining purée, following the directions provided here.

Step 2: Prepare Barbacoa Beef

• Using leftover Beef Roast, prepare one batch of Barbacoa Beef.

• While the beef simmers, continue to Step 3.

Step 3: Prepare Chipotle Black Beans

• Using either canned or cooked dry beans, prepare one batch of Chipotle Black Beans.

• While the beans simmer, continue to Step 4.

Step 4: Prepare Cilantro & Lime Rice

• Using long grain white rice, prepare one batch of Cilantro & Lime Rice.

• While the rice cooks, continue to Step 5.

Step 5: Prepare Toppings

• Prepare:

• Lettuce, chopped

• Tomatoes, diced

• Corn, steamed

• Guacamole, homemade

• Salsa, homemade

• Sour Cream

• Cilantro, chopped

Step 6: Assemble & Serve

Layer in a bowl:

1. Rice

2. Beans

3. Beef

4. Toppings of choice

Serve hot.

---

Brenda’s tips:

• Serving size: 4

• Inspired by the Barbacoa Bowls at Chipotle, these are great for a small family dinner or multiply the recipes to feed a crowd.

---

Window to B’s kitchen . . .

Barbacoa Beef

This spiced beef is perfect for Chipotle Rice Bowls or tacos or Barbacoa Salads. This recipe uses leftover roast beef, making it very quick to put together.

---

Barbacoa Beef

To a medium pot, add:

2 Tbsp apple cider vinegar

1 Tbsp lime juice

1 Tbsp chipotle pepper purée

1 tsp garlic powder

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp salt

1/8 tsp cloves, ground

1/4 cup chicken broth

Whisk together, then add:

1 lb beef roast, cooked and chopped into 1” pieces

1 bay leaf

Bring to low boil, reduce heat and simmer for ~30 minutes.

Shred lightly. Serve hot.

---

Brenda’s tips:

• Serving size: 4

• This recipe can be made in a crockpot. Simply assemble ingredients in a slow cooker and increase cooking time to 2 hours.

HOW TO: French Dip

Crisp bread, flavorful broth and tender beef . . . simply divine.

Done right, this sandwich will be a new favorite at your table. It is best to use the broth that is created when slow-cooking a beef roast, as that flavor is unbeatable.

---

HOW TO: French Dip

1. Bread

This is best on a fresh loaf of Brenda’s French Bread

• Plan 2.5 hours to make the bread fresh OR

• Substitute: bakery crusty rolls

2. Meat

Using leftover fully cooked Roast Beef:

• Trim the fat and remove any bones

• Slice tender beef 1/4” thick, across grain, for sandwiches

• Retain the beef broth for the Au Jus (below)

3. Cheese

Select & slice your favorite melting cheese, recommended:

• Provolone or

• Mozzarella or

• Cheddar

4. Au Jus

To a small pot, add:

1 1/2 cups beef broth (skim fat prior to measuring)

1 Tbsp Worcestershire sauce

1/4 tsp garlic powder

Taste test. If bland, add salt (~1/8 tsp).

Simmer for 10-20 minutes, reducing slightly. While simmering, assemble:

5. Sandwiches

Build the sandwiches:

• Cut loaf into desired lengths (4 to 8”)

• Slice loaf lengthwise

Layer (amounts subject to personal preference):

Mayonnaise

Roast beef, sliced

Pepper

Salt

Cheese

Keep the sandwich open-faced, placing both sides on pan and put in toaster oven.

• “Toast” for 3-5 minutes, until cheese is melted.

• Alternately, “broil” for 2-5 minutes in the oven

Close sandwich.

6. Serve

Toasted sandwich with a bowl of hot Au Jus for dipping.

---

Brenda’s tips:

• Serving size: Au Jus recipe serves 4, and can be multiplied or divided.

• Substitute as desired. The very best results will be achieved by using Brenda’s recipes for Roast Beef and French Bread as they provide the perfect flavor & texture.

• The flavor of the Au Jus is dependent on the beef broth that is used. Brenda recommends using the leftover broth created when making a slow-cooked beef roast. The broth will have flavor from slow-cooking the meat & spices that simply can’t be matched.

---

Window to B’s kitchen . . .

Roast Beef in the Slow Cooker

This recipe produces a tremendously tender roast with a deep yet delicate savory flavor. The bay leaves are intrinsic to producing the best tasting roast beef.

The directions below are for a slow cooker, but this recipe can be adapted for the stovetop or oven. See the Brenda’s tips section for these directions.

---

Roast Beef in the Slow Cooker

To the removable pot of a slow cooker, sprinkle the bottom with:

Seasoned salt

Garlic salt

In the slow cooker, where the beef rests, place:

2-4 bay leaves

Carefully place on top the bay leaves:

1+ lb roast, fully defrosted

Season the top of the roast:

Seasoned salt

Garlic salt

2-4 bay leaves

To the pot, add:

1 1/2 cups beef broth

Set heat* to “HIGH” and allow to cook for 4-8 hours, or “LOW” for 6-12 hours.

Test for tenderness with a fork, pulling a piece from the center of the roast:

• Tender = done

• Tough = allow to cook 1-2 hours longer and test again

Once cooked,

• Transfer roast to serving platter

• Strain broth through a wire mesh colander, reserving the broth for gravy or soup

Serve hot.

---

Brenda’s tips:

• Serving size: Makes one roast, size dependent on the size of the roast

• Recipe is for a fully trimmed roast or a bone-in beef roast

• Use leftover roast beef for:

  • Shredded Beef Chimichangas

  • Roast Beef Stroganoff

  • French Dip Sandwiches

  • Chipotle Beef Rice Bowls

• *Determining length of cooking time isn’t simply a mathematical equation as all slow cookers are not equal. Bone-in or fully trimmed may also impact the total cooking time. Keep in mind any specifics of the device in your kitchen. Below are some estimated times that may help:

  • Small roast = 1-2 lbs, cook on HIGH for ~4 hours, or LOW for ~6 hours

  • Medium roast = 3-5 lbs, cook on HIGH for ~5 hours, or LOW for ~8 hours

  • Large roast = 6-7 lbs, cook on high for ~8 hours, or LOW for ~12 hours

• Stovetop Instructions: Sear the roast, season & add broth. Cover, reduce heat, and cook for 2-8 hours until tender. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

• Oven Instructions: Prep the same way as for a crockpot, cover, and place in 325F oven for 3-10 hours. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

---

Window to B’s kitchen . . .

Crockpot Shredded Chicken

Need shredded chicken? This is the best way to make it and, bonus, it’s also the easiest.

This recipe is one of Brenda’s Fundamental Favorites. It’s intended to be leveraged to fit any cooking scenario where you need shredded chicken.

---

Crockpot Shredded Chicken

To the removable bowl of the slow cooker, add:

1/8 cup water

1 lb chicken, boneless skinless breasts

Lightly season with:

Garlic Salt

Select heat setting on the slow cooker:

• High: cook for 3-4 hours

• Low: cook for 6-8 hours

Cook until chicken shreds easily with a fork.

Remove from crockpot, and shred:

• placing chicken on a plate and shredding between two forks.

• add to bowl of stand mixer, fitted with the paddle attachment & turn speed to 2-3 and chicken will shred in ~30 seconds.

---

Brenda’s tips:

• Serving size: 1 lb chicken makes 4 servings

• Frozen? Add ~1 hour to the cooking time for the same tender results

• Prepare in larger batches, shred, portion, and freeze for later

• Adjust seasonings as desired, some suggestions:

  • rosemary, crushed

  • paprika, chili powder, cumin & coriander

  • basil & parsley

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Chicken Enchiladas

  • Soups, Salads, & more

---

Window to B’s kitchen…

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Add to bowl of slow cooker:

1/2 cup salsa (mild, med or hot)

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilis

1-2 cups chicken broth

1 lb chicken breast, boneless skinless

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1 tsp salt

Cook on high 3 hours. 

Shred chicken, return to pot. Then add:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 cup frozen corn

Continue to cook 1 hour on high. 

Serve hot with tortilla chips. 

Top with any of the following:

• Diced tomatoes

• Sour cream

• Shredded cheese

• Guacamole

• Sliced black olives

• Cilantro

• Shredded lettuce

---

Brenda’s tips:

• Brenda prefers to prepare dry beans for use in this recipe.

  • 3/4 cup dry replaces 1 (15 oz) can.

  • Learn how Brenda cooks dry beans.

Chicken & Potatoes in the Crockpot

Chicken & Potatoes in the Crockpot

To the bowl of a slow cooker, add:

1 lb chicken, cut into 1” cubes

1 tsp garlic salt

1/4 tsp dried rosemary, crushed

1/2 tsp seasoned salt 

1 (10.5 oz) can cream of chicken condensed soup

6 medium potatoes, peeled and diced

Cook on high for 2-3 hours or low for 6-8.

---

Brenda’s tips:

• Serving size: 4

• Brenda will replace the rosemary with other spices or herbs, such as coriander or ginger, creating an entirely different taste with ease. 

Pressure Cooker Chili

Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.

Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.

---

Pressure Cooker Chili

Blend together:

2 (15 oz) cans diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cayenne pepper

3 T chili powder

2 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/2 cup water

Stir together, then add:

1 lb ground beef, cooked & drained

2 (15 oz) cans beans (black recommended), drained & rinsed

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

---

Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.

• Serve with Brenda’s Sweet Corn Bread

HOW TO: Bone Broth

HOW TO: Bone Broth

To a slow cooker, add:

Bones

Water (enough to cover bones)

Set to low. Simmer 18-36 hours.

---

Brenda’s tips:

• Bone broth can be substituted for broth or stock in recipes, but expect a slight impact to flavor. 

• To create Bone Broth Stock, simply add vegetable scraps to the pot: onions, carrots, garlic, etc.

• Brenda generally collects bones in a freezer bag until she’s got enough to warrant making bone broth. 

• Bone broth is made from simmering bones for 18-36 hours. It’s suggested there are many benefits to consuming bone broth. Brenda makes bone broth so as to utilize ingredients fully. 

• Bone broth can be made from poultry, pork, beef or fish bones. It’s recommended, but not necessary, to roast the raw bones for 10-15 minutes before adding to the slow cooker. Brenda hasn’t noticed enough flavor impact to take the time.

---

Window to B’s kitchen . . .

Crockpot Chicken Cordon Bleu

Crockpot Chicken Cordon Bleu

To a slow cooker add: 

1 lb chicken breast, cut into 1” cubes

3/4 tsp garlic salt

1/2 tsp dried rosemary, crushed 

1 can (10.5 oz) cream of chicken soup

Cook on high for 2-3 hours. 

In the last ten minutes before serving, stir in:

1/4 cup deli ham, diced

Serve over rice with grated Swiss cheese. 

---

Brenda’s tips:

• Serving Size: 4 servings.

• This recipe can be cooked on low in the slow cooker for 6-8 hours. 

• 1 1/2 cups dry rice makes the perfect amount to complement the amount of chicken and sauce. 

• Any cheese will taste good, but Swiss cheese truly brings this dish to the perfect flavor. 

• Brenda crushes or finely chops dried rosemary as the leaves stay very tough when left whole.

Rice

In the 2.5 years together we ate SO MUCH RICE. In our view, it’s the perfect side dish for most meals.

Today, Brenda’s showing us her 4 go-to ways to cook rice: on the stovetop, in an Instant Pot, in a Slow Cooker, and in the oven.

---

Rice - Stovetop

In a rather deep pot, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Bring to boil. Stir. Reduce heat to low. Cover. Cook 20 min. Fluff with fork. Serve hot.

 

Rice - Instant Pot (Pressure Cooker)

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork. Serve hot. 

 

Rice - Slow Cooker (Crockpot)

To the bowl of a slow cooker, add:

2 cups rice, rinsed

3 3/4 cups water

1 tsp salt

1 tsp butter

Cover with lid. Select "high" and cook 2 hours. Fluff rice with fork. Serve hot.

Rice - Oven

 In a greased casserole dish, combine:

2 cups rice, rinsed

4 cups water

1 tsp salt

1 tsp butter

Cover tightly with aluminum foil. Bake 350F for 45-55 minutes. Fluff rice with fork. Serve hot.

Alternate: Use boiling water and bake for 20 minutes.

---

Brenda’s Tips:

• The serving size on a rice package often shows 1/4 cup dry. Brenda generally plans 1/2 cup dry per adult.

• Brenda fluctuates between using butter or olive oil, both work great.

• Brenda generally uses inexpensive long-grain rice. Rinsing the rice helps get great results every time.

• Steam is the most important element for great rice. That's why each of these recipes recommends a lid or cover while the rice is being cooked. If you remove the lid while it’s cooking, the steam will be released and the rice may not cook properly. 

• Brenda often uses basic rice as a side to round out dinner. Chicken broth or beef broth can be substituted or spices and herbs can be added to enhance flavor. Brenda will eventually share a few of her favorite methods.

• Ovens, slow cookers, pressure cookers, pots, and pans are not all consistent. You may find that you need to adjust cooking times slightly for perfect results. Brenda expects that you use her recipes + know your own kitchen = optimal deliciousness.

Coconut Chicken Curry in a Slow Cooker

Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry Soup

---

Coconut Chicken Curry in a Slow Cooker

To a slow cooker add in this order:

1 lb chicken breast, cut into 1/2" cubes

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.

---

Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.