Hungarian Stuffed Cabbage

There’s nothing better than warm stuffed cabbage on a cool fall day.

Ingredients

• 1 head cabbage

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• ¾ cup uncooked white rice, rinsed

• 1 pound ground beef

• 1 pound ground pork sausage 

• 1 egg, beaten

• 1 (32 ounce) can tomato juice

Directions

• Step 1

  Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

• Step 2

  Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

• Step 3

  Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

• Step 4

  Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

• Step 5

  Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

• Step 6

  Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Crockpot Italian Chicken

Perfect for busy weeknights or lazy weekends, this Crockpot Italian Chicken is a flavorful and easy dish to prepare. The result is tender, juicy chicken with savory Italian flavors that the whole family will love. Whether you serve it over pasta, rice, or with a side of vegetables, this Crockpot Italian Chicken is sure to become a go-to favorite in your meal rotation.

Ingredients

• 1 (16 ounce) bottle Italian dressing (such as Olive Garden℠ Signature Italian Dressing)

• 1/4 cup grated Parmesan cheese

• 4 boneless skinless chicken breasts

Directions

1. Stir Italian dressing and Parmesan cheese together in a bowl.

2. Place chicken in a slow cooker, and pour dressing mixture over chicken.

3. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.

Slow Cooker Chicken Marrakesh

This Moroccan-style recipe is so easy to make, it might just become a tradition in your household.

Ingredients

• 1 onion, sliced

• 2 cloves garlic, minced (Optional)

• 2 large carrots, peeled and diced

• 2 large sweet potatoes, peeled and diced

• 1 (15 ounce) can garbanzo beans, drained and rinsed

• 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

• ½ teaspoon ground cumin

• ½ teaspoon ground turmeric

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon salt

• 1 (14.5 ounce) can diced tomatoes

Directions

1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Cook's Note:

You can use chicken thighs instead of breasts, if you prefer. Increase the amount of salt if the flavor is too bland. This recipe is versatile: you can substitute red peppers, zucchini, etc. for other vegetables.

Mushroom Lentil Barley Stew

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Ingredients

• 2 quarts vegetable broth

• 2 cups sliced fresh button mushrooms

• 1 ounce dried shiitake mushrooms, torn into pieces

• 3/4 cup uncooked pearl barley

• 3/4 cup dry lentils

• 1/4 cup dried onion flakes

• 2 teaspoons minced garlic

• 2 teaspoons dried summer savory

• 3 bay leaves

• 1 teaspoon dried basil

• 2 teaspoons ground black pepper

• salt to taste

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.

2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Stella's Crock Pot Chicken Noodles

Hi.  John Morgan here.  You might have noticed a lack of posts on our website and social media over the past couple of weeks.  On Friday, September 14, my mother, Stella Morgan, passed away after complications following a medical procedure a week earlier.

If you didn’t know my mom, you might think Corena’s Kitchen would be a weird place to share this news.  However, for those of you who knew her, this is the perfect place.  She loved to cook!  During her funeral service, my uncle shared fond memories of family gatherings where mom would cook enough food to feed a small army.

One of mom’s signature dishes that was passed down through our family is homemade chicken noodles.  She would fix a five gallon kettle of them for Thanksgiving!  However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles.  This was faster than going to the trouble of making noodles from scratch.  In honor of mom, here’s the recipe.

Ingredients

• 3 Chicken Breasts

• 2 Cans, Cream of Chicken Soup

• 1 Box, Chicken Broth

• 1 Stick of Butter, melted

• Pepper, to taste

• 24 oz, Frozen Reames Egg Noodles

Instructions

1. Combine chicken, cream of chicken soup, broth, butter, and pepper in a crock pot.  Cook 4 hours on high or 8 hours on low in a crock pot.

2. Take it out so it can cool.  Then cut into pieces.

3. Put 24 oz of frozen Reames Egg Noodles in the crock pot after removing the chicken.

4. Add chicken back in.

5. Continue cooking 1 hour on high or 2 on low.  Stirring every 15 minutes away from the sides and bottom.

6. Add up to 2 more cups of liquid (broth or chicken bouillon) if needed.

Slow Cooker Chicken Creole

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• Creole-style seasoning to taste
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1 stalk celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 1 (4 ounce) can mushrooms, drained
• 1 fresh jalapeno pepper, seeded and chopped

Directions

1. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.