Winter is holding on for at least another month.  So stay warm and make some homemade soup.  And don’t forget the homemade croutons.  I have crouton recipes below, but change up the bread if you want to.  Almost any bread can be used to make croutons – like pita, English muffins, ciabatta bread, French bread, or whole wheat.

It’s been a long cold winter.  Hang in there.  The marshmallow peeps have made it to my grocery store.  Spring can’t be far away.

Chorizo Black Bean Soup with Victoria Taylor’s Smoky Paprika Chipotle Seasoning

Preparation time: 15 minutes/ Cooking time: 20 minutes

Serves: 4

For Soup:

• 1 tbs. extra virgin olive oil
• 1 lb cured chorizo sausage, casing removed and chopped
• 1 small Spanish onion, chopped
• 3-4 garlic cloves, minced
• 1 cubanelle pepper, seeded and chopped
• 1 tbs. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 3 cans (15 oz) black beans, drained
• 3 cups chicken stock
• salt and pepper to taste

For avocado cream:

• 2 ripe avocados, pit removed and halved
• ½ cup sour cream
• 1 lime, juice and zest of
• ½ cup chopped cilantro

Pour extra virgin olive oil into a large saucepan and set over medium-high heat. Add the chopped chorizo to the pan and cook until crispy, about 4-5 minutes. Remove the chorizo from the pan and set aside.

Add onion, garlic, pepper, Smoky Paprika Chipotle Seasoning and salt and pepper to the pan and cook 5-6 minutes, until the onions are tender. Add the black beans and chicken stock to the pan and simmer for 5 minutes.

Thicken the soup by ladling 2 cups into a blender or food processor and process until smooth. Return soup to pan. Add chorizo back into the soup

For the avocado cream, place the avocados, sour cream, lime zest and lime juice into a food processor. Process until smooth.

Serve the soup topped with a scoop of avocado cream and sprinkled with cilantro.

Recipe note and Serving Suggestions:

For an even spicier soup use jalapeno or Serrano peppers instead of the cubanelle peppers.

Chicken Tortilla Soup with Victoria Taylor’s Cinnamon Chile Rub

This soup will certainly warm you up on these cold winter nights.

Prep time: 15 minutes

Cooking Time: 30 minutes

Serves 8

• 5 ripe plum tomatoes (about 1 lb.), cored and seeds removed
• 1 cup coarsely chopped white onion
• 1 large clove garlic
• ½ cup cilantro, loosely packed
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
• 5 cups 100% fat-free chicken broth
• 2 cups shredded chicken (See Tip)
• 1 can (15.25 oz.) corn kernels with liquid
• Garnish with Victoria Taylor’s Baked Tortilla Strips, avocado and dollop of sour cream, (optional)

Place tomatoes, onion, garlic and cilantro in blender; process until smooth. In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes. Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes. Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired.

Recipe note and Serving Suggestions:

To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and allow to simmer 1-2 hours until tender and able to shred with a fork.

Pasta Fagioli With Victoria Taylor’s Sicilian Seasoning

Preparation time: 20 minutes/ Cooking time: 30 minutes

Serves: 6

• 4 oz Pancetta, minced
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 large carrots, ½ inch dice
• 4 cups chicken broth
• 2 Tbs. Victoria Taylor’s Sicilian Seasoning
• 1 can cannellini beans (14 oz)
• 1 can cannellini beans (14 oz), mashed
• 1 lg. can (28 oz) plum tomatoes
• ¾ cup tubetti pasta
• Parmesan cheese for garnish, grated
• Italian Parsley for garnish, coarsely chopped
• Salt & Pepper to taste

Sauté pancetta until crisp and set aside. In the same pan, sauté the onion, carrots, and garlic for 5 minutes. Stir in the Sicilian seasoning. In a large soup pot, combine the pancetta, onion mixture, chicken broth, whole and mashed cannellini beans, and tomatoes.  Simmer for 15 minutes.  Add the pasta and cook 10-12 minutes until just cooked. Salt and pepper to taste.  Serve with grated parmesan cheese and chopped parsley.

Some More Recipes!

Click Here for All Purpose Homemade Chicken Stock with Victoria Taylor’s Herbes de Provence

Click Here for Spicy Butternut Squash and Apple Soup with Victoria Taylor’s New Orleans Seasoning

The perfect add-ons to your Winter Soups!

These accompaniments will complement any soup and can be stored in an air-tight container for several weeks.

Corn Tortilla Strips

The perfect topping to a bowl of Chicken Tortilla Soup with just a hint of spice.

• 6 corn tortillas (6-inch diameter)
• 1 tablespoon fresh lime juice
• 1 teaspoon Victoria Taylor’s Cinnamon Chile Rub

Preheat oven to 400ºF. Brush one side of each corn tortilla with lime juice. Sprinkle with Cinnamon Chile Rub. Stack tortillas; cutting through stack, cut into ½-inch strips. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until edges are lightly browned and crisp.

Mediterranean Croutons

• 5 cups French bread (about half of a 16 oz. loaf), cut into ½-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon Victoria Taylor’s Mediterranean Seasoning

Preheat oven to 375ºF. In large food-safe plastic bag or bowl, combine bread cubes with oil to coat; add Mediterranean Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Top warm soup, or a salad with croutons.

Spicy Rustic Croutons

• 4 slices whole-wheat country bread, crusts removed
• 1 tablespoon melted butter
• 1 tablespoon Victoria Taylor’s Sicilian Seasoning

Preheat oven to 350ºF. Tear bread into ½- to 1-inch pieces. In large food-safe plastic bag or bowl, combine bread pieces with butter to coat; add Sicilain Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Top warm soup with croutons.

Baked Tuscan Croutons

Pairs nicely with a bowl of warm soup, or even a Caesar salad.

• 4 cups baguettes, white sandwich bread or English muffins, cut into ½-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons Victoria Taylor’s Tuscan Seasoning
• 3 tablespoons grated fresh Parmesan cheese

Preheat oven to 350ºF. In large food-safe plastic bag or bowl, combine bread cubes with oil to coat; add Tuscan Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Remove from oven; toss warm croutons with cheese right after baking. Top warm soup, or a salad with baked croutons.

The perfect add-ons to your Winter Soups!

These accompaniments will complement any soup and can be stored in an air-tight container for several weeks.

Corn Tortilla Strips

The perfect topping to a bowl of Chicken Tortilla Soup with just a hint of spice.

• 6 corn tortillas (6-inch diameter)
• 1 tablespoon fresh lime juice
• 1 teaspoon Victoria Taylor’s Cinnamon Chile Rub

Preheat oven to 400ºF. Brush one side of each corn tortilla with lime juice. Sprinkle with Cinnamon Chile Rub. Stack tortillas; cutting through stack, cut into ½-inch strips. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until edges are lightly browned and crisp.

Mediterranean Croutons

• 5 cups French bread (about half of a 16 oz. loaf), cut into ½-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon Victoria Taylor’s Mediterranean Seasoning

Preheat oven to 375ºF. In large food-safe plastic bag or bowl, combine bread cubes with oil to coat; add Mediterranean Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Top warm soup, or a salad with croutons.

Spicy Rustic Croutons

• 4 slices whole-wheat country bread, crusts removed
• 1 tablespoon melted butter
• 1 tablespoon Victoria Taylor’s Sicilian Seasoning

Preheat oven to 350ºF. Tear bread into ½- to 1-inch pieces. In large food-safe plastic bag or bowl, combine bread pieces with butter to coat; add Sicilain Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Top warm soup with croutons.

Baked Tuscan Croutons

Pairs nicely with a bowl of warm soup, or even a Caesar salad.

• 4 cups baguettes, white sandwich bread or English muffins, cut into ½-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons Victoria Taylor’s Tuscan Seasoning
• 3 tablespoons grated fresh Parmesan cheese

Preheat oven to 350ºF. In large food-safe plastic bag or bowl, combine bread cubes with oil to coat; add Tuscan Seasoning. Toss until well combined. Arrange in single layer of flat baking sheet. Bake 10-12 minutes or until golden brown and crisp. Remove from oven; toss warm croutons with cheese right after baking. Top warm soup, or a salad with baked croutons.

Spicy Butternut Squash and Apple Soup with Victoria Taylor’s New Orleans Seasoning

Preparation time: 45 minutes

Serves: 6 as a main course or 8 as a first course

• 2 Large Butternut Squash, peeled and cut into 2 inch chunks
• 3 Carrots, grated
• 2 Medium Onions chopped
• 3 McIntosh Apples, peeled and cut into 1 inch pieces
• 2 tbs. butter
• 2 tbs. olive oil
• 2 tbs. New Orleans Seasonings
• 1 tsp. salt
• 3 Cans Chicken Broth
• 2 tbs. Calvados (Apple Brandy)
• 1/2 cup dry white wine
• 1/2 cup pine nuts, divided
• Sour Cream for garnish

Place the squash in a large sauce pan with enough water to cover and bring to a low boil. Cook until soft, about 15 minutes. In a large skillet, heat the butter and olive oil to hot, but not smoking. Add the carrots, onions, New Orleans Seasoning, salt and 1/4 cup of the pine nuts. Saute for five minutes on medium heat. Add the Apples and saute for another 3 minutes. Now add one can of the chicken stock and the Calvados bring back to a boil for about 2 more minutes then remove from heat. When the squash is done, drain it and place in a large bowl and combine with the apple onion mixture. Transfer the mixture in batches to a blender or a food processor to puree. Place the thick puree in a large sauce pan. Now add the second 2 cans of chicken stock and the white wine and bring the soup back to a low simmer for 10 minutes before serving. While the soup is re-heating, use an ungreased skillet on high heat to brown the last 1/4 cup of pine nuts, stirring constantly for 2 to 3 minutes. Garnish the soup with a spoonful of sour cream and a tsp. of the toasted pine nuts.

Recipe note and Serving Suggestions:

This soup makes a wonderful first course for entertaining. Its spicy, but not too spicy. An alternative garnish that is also delicious for this soup is homemade croutons.

Chorizo Black Bean Soup with Victoria Taylor’s Smoky Paprika Chipotle Seasoning

Preparation time: 15 minutes/ Cooking time: 20 minutes

Serves: 4

For Soup:

• 1 tbs. extra virgin olive oil
• 1 lb cured chorizo sausage, casing removed and chopped
• 1 small Spanish onion, chopped
• 3-4 garlic cloves, minced
• 1 cubanelle pepper, seeded and chopped
• 1 tbs. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 3 cans (15 oz) black beans, drained
• 3 cups chicken stock
• salt and pepper to taste

For avocado cream:

• 2 ripe avocados, pit removed and halved
• ½ cup sour cream
• 1 lime, juice and zest of
• ½ cup chopped cilantro

Pour extra virgin olive oil into a large saucepan and set over medium-high heat. Add the chopped chorizo to the pan and cook until crispy, about 4-5 minutes. Remove the chorizo from the pan and set aside.

Add onion, garlic, pepper, Smoky Paprika Chipotle Seasoning and salt and pepper to the pan and cook 5-6 minutes, until the onions are tender. Add the black beans and chicken stock to the pan and simmer for 5 minutes.

Thicken the soup by ladling 2 cups into a blender or food processor and process until smooth. Return soup to pan. Add chorizo back into the soup

For the avocado cream, place the avocados, sour cream, lime zest and lime juice into a food processor. Process until smooth.

Serve the soup topped with a scoop of avocado cream and sprinkled with cilantro.

Recipe note and Serving Suggestions:

For an even spicier soup use jalapeno or Serrano peppers instead of the cubanelle peppers.

Chicken Tortilla Soup with Victoria Taylor’s Cinnamon Chile Rub

This soup will certainly warm you up on these cold winter nights.

Prep time: 15 minutes

Cooking Time: 30 minutes

Serves 8

• 5 ripe plum tomatoes (about 1 lb.), cored and seeds removed
• 1 cup coarsely chopped white onion
• 1 large clove garlic
• ½ cup cilantro, loosely packed
• 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
• 5 cups 100% fat-free chicken broth
• 2 cups shredded chicken (See Tip)
• 1 can (15.25 oz.) corn kernels with liquid
• Garnish with Victoria Taylor’s Baked Tortilla Strips, avocado and dollop of sour cream, (optional)

Place tomatoes, onion, garlic and cilantro in blender; process until smooth. In large saucepan over medium heat add tomato mixture and Cinnamon Chile Rub; stir and cook 5 minutes. Add chicken broth, chicken and corn to saucepan. Simmer, uncovered, 25 minutes. Ladle soup into bowls, top with tortilla strips, avocado and sour cream, if desired.

Recipe note and Serving Suggestions:

To prepare shredded chicken, place 2 chicken breasts, about 12 ounces, in saucepan. Cover with water and allow to simmer 1-2 hours until tender and able to shred with a fork.

Pasta Fagioli With Victoria Taylor’s Sicilian Seasoning

Preparation time: 20 minutes/ Cooking time: 30 minutes

Serves: 6

• 4 oz Pancetta, minced
• 1 large onion, minced
• 4 cloves garlic, minced
• 2 large carrots, ½ inch dice
• 4 cups chicken broth
• 2 Tbs. Victoria Taylor’s Sicilian Seasoning
• 1 can cannellini beans (14 oz)
• 1 can cannellini beans (14 oz), mashed
• 1 lg. can (28 oz) plum tomatoes
• ¾ cup tubetti pasta
• Parmesan cheese for garnish, grated
• Italian Parsley for garnish, coarsely chopped
• Salt & Pepper to taste

Sauté pancetta until crisp and set aside. In the same pan, sauté the onion, carrots, and garlic for 5 minutes. Stir in the Sicilian seasoning. In a large soup pot, combine the pancetta, onion mixture, chicken broth, whole and mashed cannellini beans, and tomatoes.  Simmer for 15 minutes.  Add the pasta and cook 10-12 minutes until just cooked. Salt and pepper to taste.  Serve with grated parmesan cheese and chopped parsley.

All Purpose Homemade Chicken Stock with Victoria Taylor’s Herbes de Provence

Preparation Time: 15 minutes for prep., 3 hours to simmer, 30 minutes to cool.

Makes 3 1/2 quarts stock

• 5 Pounds Chicken Pieces (light and dark Meat)
• 2 medium white onions, unpeeled, quartered
• 8 Whole Cloves
• Top 1/3 of a bunch of celery (leafy tops)
• 4 Large sprigs of fresh Italian (flat leaf) parsley
• 1 Leek, cleaned and cut into 3” pieces
• 2 Large Carrots, scrubbed and cut into 3” pieces
• 4 cloves garlic, unpeeled
• 2 tsp. Salt
• 2 tbs. Cider vinegar
• 4 tsp. Victoria Taylor’s Herbes de Provence
• 1 gallon water (spring water preferred)

Rinse the Chicken pieces, leaving the skin on. Use a very large soup pot to cook this stock. Place the chicken in the pot. Push the cloves into the skins of each of the onion quarters and add them to the pot. Add all the other vegetables and the seasonings. Now add the water and vinegar to the pot. Simmer for 3 hours, adding water as needed. If you are looking for a very concentrated stock, add less water. Water can always be added later when you are using the stock. Remove the stock from the heat and strain it into a large bowl and cool for at least 20 minutes, but not more than 40 minutes before transferring to storage in the refrigerator or freezer. Discard all the solids. The Chicken will be tasteless after the long cooking time. When you are ready to use the stock, remove the fat that has formed on the surface and discard it.

Recipe note and Serving Suggestions:

This is my basic Chicken stock for soups and sauces. The flavor of homemade stock is far better than canned.

Crock-Pot recipes are back.  Trust me.  The media can’t seem to get enough of them.  Last week I was at Logan Airport looking at magazines.  Right in between this month’s Bon Appétit and Cooking Light was a slow cooker recipe book! Of course I bought it.

Slow cooker recipes fit perfectly into our lives right now.  The save time and money and they all qualify as comfort food.  My crock pot has seen more action this year than it has in a long time.  I have 4 new slow cooker recipes – each with a distinctly different flavor. 

Pulled Pork Sandwich for the Crock Pot

Preparation time: 15 minutes

Cooking time: 6-10 hours

Serves: 8 

• 3 lb pork roast
• 7-8 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 1 onion
• ½ cup red wine vinegar
• salt and pepper to taste
• 1 bottle (19 oz) KC Masterpiece BBQ Sauce
• optional garnish: coleslaw and dill pickle slices 

Completely coat the roast with Kansas City Seasoning.  Cut the onion in half and place flat on the bottom of the crock pot.  Add ½ cup vinegar.  Place the roast on top of the onion, and cook on high for 6 hours or on low for 10 hours.  When it is done, take two forks and shred or pull the pork from the roast.  Add the BBQ sauce, and cook for another ½ hour on high (1 hour on low).  Serve on a bulkie roll.  For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.

Brisket with Victoria Taylor’s Toasted Onion Herb Seasoning for the Crock Pot

Preparation: 25 minutes

Cooking time: 8-10 hours

Serves: 4

•  4 pounds of beef brisket
• ½ cup Victoria Taylor’s Toasted Onion Herb Seasoning
• 4 Russet Potatoes, peeled and cut into 1 inch chunks
• 3 Carrots, peeled and cut into 1 inch pieces
• 1 large Onion cut into 1 inch chunks
• 1 Tbsp. Worcestershire sauce
• 2 bay leaves
• ½ cup Red Wine
• 2 cups Beef Stock
• Salt and pepper to taste
• 1/2 cup flour

Remove any excess fat from the brisket with a sharp knife. Liberally coat the brisket with 6 tablespoons of Toasted Onion Herb Seasoning, reserving the rest of the seasoning. Place the potatoes, carrots, and onions on the bottom of a large crock pot. Add remaining Toasted Onion Herb Seasoning, Worcestershire sauce, bay leaves, wine, and beef stock to the pot. Place the brisket on top of the vegetables (if you have a large brisket, simple cut it in half and stack the two pieces on top of each other). Add salt and pepper to taste. Cook on low heat for 8-10 hours or on high heat for 4-5 hours.

About 1 hour before serving, remove 1 cup of liquid, combine with the flour, and add it back into the pot to allow the broth to thicken. Remove bay leaves and serve. 

Tip: Since you are cooking with a large piece of meat, I like to remove the brisket, slice it, and place it back into the crock pot just before serving. This way each piece of meat gets a nice coating of gravy as it is served.

Moroccan Chicken Stew for the Crock Pot –  With Victoria Taylor’s Moroccan Seasoning

Preparation time: 30 minutes

Cooking time: 4 Hours

Serves: 6 

• 8 medium carrots cut into 1” pieces
• 2 red bell peppers cut into 1” strips
• 2 medium onions cut into 1” chunks
• Zest and juice from 2 lemons
• 2 Tbsp. finely chopped fresh ginger
• 1 medium butternut squash cut into 2” chunks
• 1 can (15 oz) chick peas drained
• 1 can (28 oz) whole plum tomatoes
• 6 bone-in skinless chicken thighs (about 2 lbs.)
• 5 Tbsp. Victoria Taylor’s Moroccan Seasoning
• Salt & pepper to taste
• Chopped fresh Italian parsley for garnish 

Coat the chicken thighs with 3 Tbsp. of the Moroccan seasoning and set aside.  Combine the carrots, bell peppers, onions, lemon juice and zest, ginger, squash, chick peas, and tomatoes in the crock pot.  Add the remaining 2 Tbsp. of Moroccan seasoning.  Place the chicken on top of the vegetables.  Cook on high heat for 4 hours.  Add salt & pepper to taste. Serve over rice or couscous and garnish with chopped parsley. 

Tip: This recipe can be cooked on low for 8 hours or on high for 4 hours – whatever fits your schedule best. 

Pork Tenderloin and Winter Vegetables with Victoria Taylor’s Herbes de Provence for the Crock Pot 

This fall-apart tender meat will melt in your mouth, and the added sweetness of the vegetables will have guests asking for more.   

Prep time: 25 minutes

Cooking Time: 4-7 hours

Serves 6 

• 2 teaspoons vegetable oil
• 3 Tbsp. Victoria Taylor’s Herbes de Provence
• 1 pork tenderloin, (1½ – 2 lbs.)
• 2 medium sweet potatoes, peeled and cut into eighths
• 1 large red onion, cut into eighths
• 2 medium carrots, peeled and cut in 2-inch pieces
• 8 ounces parsnips, peeled, woody core removed and cut into 1-inch pieces
• 1 cup water
• ½ cup red wine
• Salt and ground black pepper, to taste 

Heat oil in skillet over medium-high heat. Sprinkle 1 Tbsp. Herbes de Provence over pork. Place tenderloin in skillet; searing all sides until browned; about 5 minutes. Place tenderloin in a 4-5 quart slow cooker. Add vegetables, water, wine and 2 Tbsp. Herbes de Provence. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6 hours. Remove from cooker. Season to taste.

10 TIPS FOR SLOW COOKER RECIPES 

1. Before starting a recipe in your slow cooker, spray it with non stick cooking spray for easier cleanup.
2. Once you start cooking, try to keep the lid on during the whole cooking time.  Removing the lid during cooking can add significantly to the overall cooking time needed.
3. As a general rule, if you are cooking meat and vegetables, put the vegetables on the bottom and the meat on the top.
4. Slow cookers are especially good for cooking lean meats.  When choosing meat for your recipe, select the leanest meat possible.  The slow cooker will make it taste great and you will avoid having fat accumulate in your finished recipe.  Another benefit is that the leaner cuts of meat tend to be less expensive.
5. An easy way to thicken your recipe toward the end of cooking is to combine 1/3 cup flour with 1 cup milk or one can tomato paste and stir it into the pot for the last hour of cooking.
6. Another way to thicken your recipe is to remove the slow cooker lid during the last hour of cooking to reduce the amount of liquid.
7. Try to start your recipe with ingredients at room temperature.  Since the slow cookers use lower cooking temperatures, starting with cold or partially frozen ingredients can add significant time to the required cooking time.
8. Season your slow cooker recipe to taste near the end of the cooking time.  Taste the recipe to determine if it needs additional seasoning, salt & pepper before serving.
9. Tender vegetables like mushrooms, peas, tomatoes and summer squash should be added during the last hour of cooking so they do not become too soft.
10. Cooking on “high” is generally twice as fast as cooking on the “low” setting.  Eight hours on low is basically the same as four hours on high.

Pulled Pork Sandwich for the Crock Pot

Preparation time: 15 minutes

Cooking time: 6-10 hours

Serves: 8 

• 3 lb pork roast
• 7-8 Tbsp. Victoria Taylor’s Kansas City Seasoning
• 1 onion
• ½ cup red wine vinegar
• salt and pepper to taste
• 1 bottle (19 oz) KC Masterpiece BBQ Sauce
• optional garnish: coleslaw and dill pickle slices 

Completely coat the roast with Kansas City Seasoning.  Cut the onion in half and place flat on the bottom of the crock pot.  Add ½ cup vinegar.  Place the roast on top of the onion, and cook on high for 6 hours or on low for 10 hours.  When it is done, take two forks and shred or pull the pork from the roast.  Add the BBQ sauce, and cook for another ½ hour on high (1 hour on low).  Serve on a bulkie roll.  For that extra taste, layer the pulled pork with coleslaw and dill pickle slices on the roll.

Brisket with Victoria Taylor’s Toasted Onion Herb Seasoning for the Crock Pot

Preparation: 25 minutes

Cooking time: 8-10 hours

Serves: 4

•  4 pounds of beef brisket
• ½ cup Victoria Taylor’s Toasted Onion Herb Seasoning
• 4 Russet Potatoes, peeled and cut into 1 inch chunks
• 3 Carrots, peeled and cut into 1 inch pieces
• 1 large Onion cut into 1 inch chunks
• 1 Tbsp. Worcestershire sauce
• 2 bay leaves
• ½ cup Red Wine
• 2 cups Beef Stock
• Salt and pepper to taste
• 1/2 cup flour

Remove any excess fat from the brisket with a sharp knife. Liberally coat the brisket with 6 tablespoons of Toasted Onion Herb Seasoning, reserving the rest of the seasoning. Place the potatoes, carrots, and onions on the bottom of a large crock pot. Add remaining Toasted Onion Herb Seasoning, Worcestershire sauce, bay leaves, wine, and beef stock to the pot. Place the brisket on top of the vegetables (if you have a large brisket, simple cut it in half and stack the two pieces on top of each other). Add salt and pepper to taste. Cook on low heat for 8-10 hours or on high heat for 4-5 hours.

About 1 hour before serving, remove 1 cup of liquid, combine with the flour, and add it back into the pot to allow the broth to thicken. Remove bay leaves and serve. 

Tip: Since you are cooking with a large piece of meat, I like to remove the brisket, slice it, and place it back into the crock pot just before serving. This way each piece of meat gets a nice coating of gravy as it is served.

Moroccan Chicken Stew for the Crock Pot –  With Victoria Taylor’s Moroccan Seasoning

Preparation time: 30 minutes

Cooking time: 4 Hours

Serves: 6 

• 8 medium carrots cut into 1” pieces
• 2 red bell peppers cut into 1” strips
• 2 medium onions cut into 1” chunks
• Zest and juice from 2 lemons
• 2 Tbsp. finely chopped fresh ginger
• 1 medium butternut squash cut into 2” chunks
• 1 can (15 oz) chick peas drained
• 1 can (28 oz) whole plum tomatoes
• 6 bone-in skinless chicken thighs (about 2 lbs.)
• 5 Tbsp. Victoria Taylor’s Moroccan Seasoning
• Salt & pepper to taste
• Chopped fresh Italian parsley for garnish 

Coat the chicken thighs with 3 Tbsp. of the Moroccan seasoning and set aside.  Combine the carrots, bell peppers, onions, lemon juice and zest, ginger, squash, chick peas, and tomatoes in the crock pot.  Add the remaining 2 Tbsp. of Moroccan seasoning.  Place the chicken on top of the vegetables.  Cook on high heat for 4 hours.  Add salt & pepper to taste. Serve over rice or couscous and garnish with chopped parsley. 

Tip: This recipe can be cooked on low for 8 hours or on high for 4 hours – whatever fits your schedule best. 

Pork Tenderloin and Winter Vegetables with Victoria Taylor’s Herbes de Provence for the Crock Pot 

This fall-apart tender meat will melt in your mouth, and the added sweetness of the vegetables will have guests asking for more.   

Prep time: 25 minutes

Cooking Time: 4-7 hours

Serves 6 

• 2 teaspoons vegetable oil
• 3 Tbsp. Victoria Taylor’s Herbes de Provence
• 1 pork tenderloin, (1½ – 2 lbs.)
• 2 medium sweet potatoes, peeled and cut into eighths
• 1 large red onion, cut into eighths
• 2 medium carrots, peeled and cut in 2-inch pieces
• 8 ounces parsnips, peeled, woody core removed and cut into 1-inch pieces
• 1 cup water
• ½ cup red wine
• Salt and ground black pepper, to taste 

Heat oil in skillet over medium-high heat. Sprinkle 1 Tbsp. Herbes de Provence over pork. Place tenderloin in skillet; searing all sides until browned; about 5 minutes. Place tenderloin in a 4-5 quart slow cooker. Add vegetables, water, wine and 2 Tbsp. Herbes de Provence. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6 hours. Remove from cooker. Season to taste.

10 Tips for Slow Cooker Recipes

1. Before starting a recipe in your slow cooker, spray it with non stick cooking spray for easier cleanup.
2. Once you start cooking, try to keep the lid on during the whole cooking time.  Removing the lid during cooking can add significantly to the overall cooking time needed.
3. As a general rule, if you are cooking meat and vegetables, put the vegetables on the bottom and the meat on the top.
4. Slow cookers are especially good for cooking lean meats.  When choosing meat for your recipe, select the leanest meat possible.  The slow cooker will make it taste great and you will avoid having fat accumulate in your finished recipe.  Another benefit is that the leaner cuts of meat tend to be less expensive.
5. An easy way to thicken your recipe toward the end of cooking is to combine 1/3 cup flour with 1 cup milk or one can tomato paste and stir it into the pot for the last hour of cooking.
6. Another way to thicken your recipe is to remove the slow cooker lid during the last hour of cooking to reduce the amount of liquid.
7. Try to start your recipe with ingredients at room temperature.  Since the slow cookers use lower cooking temperatures, starting with cold or partially frozen ingredients can add significant time to the required cooking time.
8. Season your slow cooker recipe to taste near the end of the cooking time.  Taste the recipe to determine if it needs additional seasoning, salt & pepper before serving.
9. Tender vegetables like mushrooms, peas, tomatoes and summer squash should be added during the last hour of cooking so they do not become too soft.
10. Cooking on “high” is generally twice as fast as cooking on the “low” setting.  Eight hours on low is basically the same as four hours on high.