Chili has a different connotation me than Aussies who would automatically think of Thai inspired flavours using sweet chili, but those of us from the US Midwest know that chili was born on the range and can be served on it’s own, with fritos, over spaghetti, or with corn chips. Any way you scoop it, chili is a hit. So set your slow cooker for this updated chili and get out and enjoy the sunshine! PS-this recipe makes a LARGE batch. Go ahead and make it all and freeze half if you can. You never know when you might need it for a Mid-Week Makeover

Slow Cooker Quinoa Chicken Chili~(serves 8)
Recipe from The Girl Who Ate Everything
1 x can of diced tomatoes
1 x jar of gluten free salsa
1 x can of red kidney beans, rinsed and drained
250 grams canned corn, drained
2 cups chicken stock
2 large boneless skinless chicken breasts (use 3 if they’re small)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
2-3 teaspoons Mexican spices
1 cup of dry quinoa, rinsed
toppings of your choice (cheese, sour cream, avocados, and tortilla strips)

Rinse the quinoa well.

Add everything into a large slow cooker except your chosen toppings.

Cook for 6-8 hours on low or 4-6 hours on high.

Remove the chicken and shred it with two forks.

Return the chicken to the slow cooker and stir well.  Garnish with cheese, sour cream, avocados, and tortilla strips.

]]> http://sweetsofstyle.com/2013/05/19/slow-cooker-sunday-quinoa-chicken-chili/feed/ 1 http://sweetsofstyle.com/2013/05/12/slow-cooker-sunday-gluten-free-chicken-and-noodles/ http://sweetsofstyle.com/2013/05/12/slow-cooker-sunday-gluten-free-chicken-and-noodles/#comments Sun, 12 May 2013 10:44:43 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4495 Happy Mother’s Day!!! Today was such a wonderful and glorious day that started with the beautiful sunrise, a showering of gifts from my fantastic family, and an absolutely superb breakfast out with the family and my Mother in Law. We went to Longbench on Darby and, even though Mother’s Day is notorious for service issues, not only was the food fantastic but so was the service We all were super full but Chelsea and I had the most tempting of plates including her layered Frittata and my completely gluten free breakfast which included date quinoa, poached eggs, toast, mushroom, tomato, spinach and my favourite zucchini fritters. Y-U-M.

Some afternoon shopping at Bunnings and a walk with my beautiful girl rounded out a fabulous day.

Tomorrow is Mother’s Day in the US and I miss my Mom so very much.  This dish is inspired by my sweet Mom who is a wonderful cook but does not particularly like to cook very often any more.  Still, every time we visit she does make this particular dish because the six foot teenager always requests it.  I know this recipe is good because I asked him how it rated against Mimi’s and he said, “It’s getting close.”  I’ll take that   ♥

Slow Cooker Sunday ~ Gluten Free Chicken and Noodles (serves 6)
3 x small or 2 large chicken breasts rinsed and pat dry
1 x package gluten free lasagne noodles, thawed (I used Pasta al Naturale in the freezer section at Coles)
500 grams of homemade gluten free cream of chicken soup
1 & ½ cups of mixed frozen vegetables
1 x small onion shopped
3 x stalks of celery chopped
2 cups chicken broth
Garlic and seasoning of choice

Lightly spray the inside of the slow cooker with low fat cooking spray.

Place all ingredients in the slow cooker except for the noodles. Cover and cook on low for 6 hours or high for 4 hours.

Remove the chicken to a bowl and shred with two forks and return to the slow cooker.

Cut the lasagne noodles into wide strips and separate the best you can.

Place the uncooked noodles into the slow cooker.

Turn the slow cooker on high if you have it on low and cook for approximately one hour until noodles are al dente.

Ladle to bowls and enjoy!

Because the temperature was beautiful I wasn’t keen on heating up the kitchen for a lengthy period so this all in one recipe was superb! Both hubby and MIL gave my roasting efforts the big tick of approval. So make it easy for yourself too, and enjoy your week ahead

Slow Cooker Beef Roast and Red Potatoes ~ (serves 3-4)
500 grams of beef roast
6 medium red potatoes chopped in large pieces
1 yellow onion roughly chopped
4 carrots roughly chopped
3 celery stalks chopped
1 tsp olive oil
½ cup gluten free soy sauce
1 tsp garlic granules
1 tsp dried basil
1 tsp dried thyme
1 tsp dried parsley

Combine the soy sauce and garlic and marinate the beef in the liquid for approximately an hour or more.

Place the chopped potatoes in the bottom of the slow cooker. In a dish combine the basil, thyme, and parsley and roll the roast in the herbs until it is well coated.

Heat the oil in a pan. Remove the roast but reserve the marinade. When it is hot, place the roast in the pan and sear all sides of the meat* and cook for 45 seconds to 1 minutes on each side.

Place the remaining vegetables on top of the potatoes.

 Place roast in the slow cooker on top of the vegetables and pour any excess marinade over the top and cover.

Cook on LOW for 7-8 hours until tender.

*Because I am lucky enough to own a NewWave 6 in 1 cooker I was able to use the skillet function and then the slow cooker so I didn’t use another pan! Check out this magical appliance ON SALE  at Kitchenware Direct……perfect for Mother’s Day!

]]> http://sweetsofstyle.com/2013/05/05/slow-cooker-sunday-beef-roast-and-red-potatoes/feed/ 0 http://sweetsofstyle.com/2013/04/28/slow-cooker-sunday-cheesy-chicken-and-rice/ http://sweetsofstyle.com/2013/04/28/slow-cooker-sunday-cheesy-chicken-and-rice/#comments Sun, 28 Apr 2013 09:31:51 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4280 Tomorrow starts another week and I’ve been prepping food most of the weekend.  The kids also head back to school tomorrow so extra lunches, treats and quick dinners are now in our fridge ready for hungry bellies!  Today is Slow Cooker Sunday and today it was SUPER sized with 3 slow cookers going at once!  We had a slow cooker smorgasboard and each dish was a hit

But tonight I’ll share a cheesy favourite that is super easy and deliciously filling.  You can either used pre-cooked and shredded chicken, like I have, or add the chicken at the start and then shred it before putting back in at the appropriate step.

NOTE:  I can’t find the original recipe for this that I adapted so I apologise to the originator!

Cheesy Chicken and Rice ~ (Serves 4-6)
450 grams homemade cream chicken soup
½ cup diced onion
250 grams rice
2 & 1/2 Cups Chicken Stock
1 x 400 gram can Creamed Corn
2 Cups Grated Cheese
2 x chicken breasts cooked & shredded
1 TBS Dried Herbs (parsley, oregano, and thyme )
Salt & Pepper to taste
A sprinkle of Paprika to top

Spray the slow cooker with low fat cooking spray.   Place the onion, and cream soup in the slow cooker.

Add the chicken stock and rice on top. Stir everything and close up the lid on the slow cooker, set on high and cook for 3 hours.

After 3 hours, add the corn, cheese and chicken, dried herbs, salt and pepper and stir.

Allow to cook for 15 minutes, or until the cheese has melted and the chicken has heated.

Garnish with a sprinkle of paprika to add colour.  Serve and enjoy!

Our house is in a snackity snack fest with school holidays and these are ultra delicious.  I may or may not have stood over the baking tray while they were meant to be cooling and stuffed my face with 1/2 of them.  Ok, I did but so will you when you make them.  Snackity Snack (don’t talk back!  Just make ‘em)♥

Slow Cooker Cinnamon Nuts ~ (yields enough to snack on for days!)
1 cup sugar
1 cup brown sugar
3 Tbls cinnamon
1/8 tsp salt
1 egg white
2 tsp vanilla
3 cups nuts (I used almonds and cashews)
1/8 cup water

In a large bowl mix the sugars, cinnamon, and salt.

In another bowl whisk together the egg white and vanilla until it is frothy. Add the nuts coat thoroughly.

Add the cinnamon sugars and coat.

Spray the slow cooker with light cooking spray.  Add the cinnamon nut mixture into the slow cooker and turn it to low.
Allow to cook 3-4 hours but stir every ½ hour to prevent the sugar burning. In the very last hour, add water and stir well.

Line a baking sheet with baking paper and spread the nuts onto the sheet, separating the best you can and allow to cool

Place in an airtight container or mason jar and enjoy for the week!

]]> http://sweetsofstyle.com/2013/04/21/slow-cooker-sunday-cinnamon-nuts/feed/ 0 http://sweetsofstyle.com/2013/04/14/slow-cooker-sunday-pasta-perfecto/ http://sweetsofstyle.com/2013/04/14/slow-cooker-sunday-pasta-perfecto/#comments Sun, 14 Apr 2013 09:27:41 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4048 Today has been another GLORIOUS day in Newcastle with perfect temperatures and a shining sun.  I have 5 days to go in my job so spend most of this morning (after I woke up at 3:10 am!!) cooking furiously for the week and for my team.  It’s school holidays for the next 2 weeks so I needed a very full fridge for 2 teenagers at home.  The six foot teenager has already been home for 2 weeks due to exams and he can eat ya’ll!

So after a frantic morning in the kitchen I was happy to throw on dinner in the slow cooker, sit down to write my post and catch up with today’s trends on Pinterest and my Google Reader.  Research, of course  I couldn’t find my bit of scrap paper I scribbled this recipe on so I’ve guessed…….it’s pasta so you can’t really mess it up!

Less than a week to go for the Kitchenware Direct GIVEAWAY so don’t forget to enter!

Creamy Spinach Ravioli ~ (serves 4)

500 grams refrigerated pasta (ravioli or tortellini)
1 x block light cream cheese (not spreadable)
3 cups chicken or vegetable stock
1 – 2 cans diced tomatoes and juice depending of preference
200 gram bag of baby spinach

Lightly spray the inside of the slow cooker with low fat cooking spray. Tip in the ravioli and pour the stock over the top. Mix in the undrained can of tomatoes. Place pieces of the cream cheese block on top.

Cover and cook on low for approximately 2 & ½ hours, stirring occasionally.  After the pasta is nearing cooked consistency, stir in the spinach.

 Cook another 30 minutes until spinach is wilted.

Stir and serve.

GIVEAWAY time!!!!

My friends at Kitchenware Direct have generously offered a Sweets of Style reader the chance to WIN a Baker’s Secret 20cm springform pan

*AND* A Masterchef Kitchen Torch!

How to enter: Just reply to THE LEMON MERINGUE POST and tell us what you would create with the Masterchef Kitchen Torch if it was yours. The winner will be drawn on 19 April so get your creative kitchen hats on, post and win!

But you know what is pretty?  The apples that are appearing at the produce shop.  Despite their very high prices, they are crisp, sweet and delicious.  As I was baking this weekend I was thinking about apples and the applesauce that I use to substitute for oil and butter a lot and remembered seeing this recipe.  It is MEGA easy and produces lovely and moist chicken that has a hint of sweet and spicy with the cinnamon.  A definite thumbs up.

Don’t forget the Slow Cooker Giveaway too……it will be drawn tomorrow

 Slow Cooker Applesauce Chicken ~ (serves 4-6)

Slow Cooker Pumpkin Pecan side ~ (Serves 6 as a side)
1 whole butternut pumpkin peeled and sliced
1 jar cranberry sauce
1 cup low fat evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract
4 Tbls low fat margarine
1 cup chopped pecans
2 cups crumbled gluten free pretzels (I used Eskal gluten free)

Spray the inside of the slow cooker with low fat cooking spray. Peel and slice the pumpkin and stagger-stack in your slow cooker.

Cover with the 3/4 cup of brown sugar.

Scoop out the cranberry sauce and spread on top of the pumpkin and brown sugar.

Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.

Dot the margarine on top.

Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.

Cover and cook on high for 3-4 hours, or low for 5-6 or the pumpkin reaches the desired consistency. (The recommended time is pretty mushy so scale back if you want the pumpkin firmer).

Turn off the slow cooker and allow to rest for 15 minutes before scooping out onto plates.

Today was a fantastic day with my hubby as we headed to Kurri Kurri Nostalgia Festival. There were loads of fabulous cars to see and we even almost got to see a real husband/wife fight when the man decided t o “pace out” a Plymouth S55 to see if it would fit in his garage. Not only was it H-U-G-E, but the look on the wife’s face and the “WHAT are you DOING?” was priceless.

Not so many mustangs and I only saw 2 Mach I but this one was the nicest there.

My aspirational car that I saw last year, a 1969 Mustang Mach I in a beautiful grabber green colour wasn’t there and I was very disappointed. Last year that car was the model for my red one and Roy has been busy working on it in the last week. I cannot WAIT to drive it. I might even have to get one of these stickers. Clearly I do not think it is an insult as intended

The Festival featured vintage music, clothing, great food and even this super cute salon where you could have your hair and make – up done in Rocka-bily Style. Such a clever idea!

I also always love to see the Paella people but, since they use Chorizo, I always pass.  It smells so divine and a veggie version is on my to-do list for you!

I managed to make it home with something for everyone including some cute clothes for me and my all time favourite cupcakes from Fantasy Cupcakes.

These are insane and there are several different gluten free offerings, including the amazing hi top. These ladies hosted my Birthday Party last year when we had lunch and cupcake decorating for 12 at my house which was so much fun!

But, as I said yesterday, this week will be choc-full of sweets Let’s finish off the weekend with something hearty, healthy and now one of my all time favourites. I’ve adapted the recipe from Mama Pea, whom I love, and it came out delicious. A great way not to heat up the house on such a warm day.

Oh! And check out the bottom of the post for the latest GIVEAWAY!!!

Slow Cooker Sunday ~ Chickpea Slow Cooker with Cornmeal Biscuit Topping
Modified from Peas and Thank You

For the filling:

2 cups diced peeled baking potatoes
2 cups diced carrot
1 cup chopped celery
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbls garlic powder or minced
1 & 1/2 Tbls oil or margarine
2 1/2 Tbls gluten free flour
1 & 1/2 cups skim milk
3/4 cup vegetable or chicken stock
2 cups frozen baby peas
1 x 400 gram can of chickpeas, drained and rinsed
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried oregano

For the cornmeal topping:
1 cup skim milk
1 & 1/3 cups gluten free all purpose flour
1/3 cup cornmeal or polenta
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 Tbls low fat margarine

To prepare filling, place the potato, carrot, celery, salt and pepper in a large microwave bowl and cook slightly tender (or you can sauté in a pan but this requires oil).

Add garlic powder or granules and transfer mixture to the slow cooker.

• Heat 1 1/2 tablespoons oil or margarine in a pan over medium-high heat. Add 2 & 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly.

Gradually add milk and broth, stirring with a whisk.

Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk.

Pour sauce into slow cooker. Stir in peas, chickpeas, thyme, basil and oregano. Season with additional salt and pepper to taste. Cover and cook on low for 3 & 1/2 hours or until vegetables are tender.

To make cornmeal topping, combine flour, baking powder, baking soda, salt and pepper. Cut in margarine until mixture resembles coarse meal. Pour in the milk, stirring just until moist.
•Increase slow cooker heat to high. Drop cornmeal onto filling in equal mounds.

Cover and cook on high for 1 hour and 15 minutes or until corn biscuits are done. Uncover and let stand 5 minutes before serving.

It’s GIVEWAWY time!!!! You could win your very own 3.5 L Bakewell slow cooker!

LIKE and Share ANY post on Facebook or Pinterest until 9 April  and you could win ! You too can have Slow Cooker Sunday (or any day) in your kitchen just by entering.
How to enter
Like Sweets of Style on Facebook
Follow Sweets of Style on Pinterest
Share any post on Facebook
Share any post on Pinterest
The draw will take place on 9 April so get sharing and good luck!

We need to go green today for St Patrick’s Day and, since I have no idea how to make green eggs and ham and do not dig on swine, I’ve made you some delicious slow cooker Broccoli Chicken over wild rice. Mmmmmmmm yummo green broccoli has to be one of the best vegetables on the planet and it fits this dish superbly. Pop it in the slow cooker on Sunday and go about your business of looking for four leaf clovers. I know I feel like I’ve already found some with so much to be thankful for ♥

Slow Cooker Sunday ~ Broccoli Chicken ~ (serves 4-6)

3 Chicken Breasts
500 grams of home made cream of chicken soup
1 & ½ cup chicken stock
1 teaspoon Salt
¼ teaspoons Galic
4 cups Cooked Brown or wild rice rice
2 cups Broccoli fresh or frozen
1/2 cup flow fat yogurt or free sour cream

Place the chicken, cream soup, chicken stock, and seasoning into the slow cooker.

Cover and cook on low for 6 hours or on high for 4.  Remove the chicken and shred with two forks.

Add broccoli to the crock pot and stir in and cook for another 30 minutes.

Stir the yogurt or sour cream into the slow cooker.

Serve with cooked rice.

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