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It’s finally feeling like fall here in DC. With the transition to cooler weather comes my transition to cooking more meals in our crockpot. Something about crockpot cooking just feels so warm and cozy, plus I love the way my house smells like delicious food for hours as all the ingredients heat up.
Here’s a crockpot recipe I’ve been loving this month, which happens to combine my love of crockpot cooking and my love of all things pumpkin:
I’m a big fan of dump-and-go crockpot recipes. This particular recipe involves a tiny bit more prep (you have to chop the onion and sweet potatoes and brown the ground meat), but otherwise it’s quite easy.
Here’s a picture of mine all plated up:
I like to stir a little bit of sour cream into this chili after I’ve dished it out. Not only does it add a nice creaminess to the chili, but it helps cool it down a bit when it’s still piping hot from the crockpot. I’ve also been experimenting with adding some red kidney beans into the mix…for some reason chili is just not complete for me without beans.
This recipe does make quite a bit of food for two people, so plan to have a lot of leftovers for lunch/dinner later in the week.
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So last week Corner and I upgraded to a new crockpot
. Our old one was only 4 quarts, and was also round (rather than oval-shaped), and I was starting to find it a bit limiting as far as which recipes I could make.
The first recipe we tried in the new slow cooker was this summer slow cooker lasagna with zucchini and eggplant. Corner did the vegetable prep work and I helped layer it all into the crockpot. I think we made this last Monday. Highly recommended.
Then I made this root beer pulled pork recipe on Wednesday. This recipe is the easiest of the easy. 5 ingredients and no prep — just dump it all in the slow cooker and come back 8 hours later. We served the meat on tortillas.
I also made this slow cooker black bean enchiladas recipe. Corner’s coworker Kelsey came over to hang out after work on Friday and we ate these. They were a big hit. Very easy recipe with fairly minimal prep work (cutting the onion and pepper, then assembling and rolling the enchiladas). The leftovers were super tasty, too. Here’s some in-progress photos:
Enchiladas: assembling the filling 
Enchiladas: layer one 
Enchiladas: layer two 
Enchiladas: cooking in the new crockpot Some friends have been bugging me to start a blog based on my “Adventures of Cooking With Kristen While Corner’s Not Home” Facebook posts. I don’t think I can manage a second blog at this point (since I post rather infrequently in this one), but I do promise to blog more about my cooking endeavors.
Alas, nothing really went wrong in the two above recipes that I prepared by myself, so you won’t be hearing about my misadventures this time.
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