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5 loaves
Koehn Auto

WIld Mountain 12-8-13

home : news : news
January 20, 2022

1/7/2022 11:31:00 AM
Holidays are over, so let's go low and slow

I hope New Year’s Eve was festive and safe for all, and I hope everyone enjoyed any extended time-off they got over the holidays.

Now that holiday-themed recipes are in the past, we’ll look forward, and alls I really see in the forecast is some cold, dreary, snowy weather. Last weekend’s temperatures were brutal and it looks like we have more of those coming up.  So, what better way to warm yourself than slow cooker recipes?

I’ve done these once before, but they are so handy, so good and with pots now that have timers and bluetooth and all the gadgets, it’s easier than ever to control your dinner without having to lord over the process.

These are easy for the weekday or weekend, and feel like a nice, hearty meal when you didn’t have to do much work.


The tomato and basil combination here really brings you that Italian flavor, and this can be made as a pasta or just with a salad side as well. This is one of those slow cooker recipes that really feels fancy and can present well to company but is actually quite easy.

14 oz. can diced tomatoes with Italian herbs
3/4 c. tomato pasta sauce
3/4 c. evaporated milk or heavy cream
2 tbsp. corn starch
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. black pepper
4 boneless skinless chicken breasts
2 tbsp. finely chopped fresh basil

Add tomatoes and pasta sauce to a 3-6 quart slow cooker.

Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.

Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!


If you’ve read my column at all in the past, you know I love smoking food. And while I think it’s a bit sacrilegious to cook a pork shoulder roast for pulled pork on anything but a smoker, I understand not everybody has one,

Here’s an alternate recipe. that is still delicious and you can do it from the warmth of inside your house instead of hunched over a smoker outdoors.

4 lb. boneless pork loin
1 c. apple juice (or a clear, fruity soda like Sprite or 7 Up)
1 tbsp. seasoning salt
1 tbsp. garlic powder
1 tbsp. Italian seasoning
1 tsp. dried mustard
1 tsp. onion powder
1/2 tsp. black pepper
2 c. barbecue sauce

Place pork loin in a 4-6 quart cooker pot and pour in apple juice.

Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
Cover and cook on low until fall-apart-tender or 8 to 10 hours.

Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.


This one is a hearty family dinner that even the pickiest of eaters should like! And this couldn’t be any easier. There’s a decent amount of ingredients, but you just set them and forget them.

1 lb. small potatoes (If only large on hand, half or quarter them)
1 lb. stewing beef
1 stalk celery finely chopped
2 large carrots peeled and chopped
1/2 medium onion, finely chopped
1/4 c. low sodium beef broth
1/3 c. balsamic vinegar
1/3 c. liquid honey
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
2 tsp. minced garlic
1 tsp seasoning salt
1/4 tsp. black pepper
2 tbsp. corn starch

Add potatoes, beef, celery, carrots and onion to a 2.5-4 quart slow cooker.

In a medium bowl, combine broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined. Add to slow cooker.

Cover and cook on low for 8 hours until potatoes and carrots are tender. If desired, thicken sauce further with a corn starch/water slurry.

TFD: Nothing burns like the cold - George R.R. Martin

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WIld Mountain 12-8-13

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