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Onion

Slow Cooker BBQ Beef

March 8, 2014 by Kay 12 Comments

I am a huge fan of BBQ and this recipe for Slow Cooker BBQ Beef is one of my favorites.

First, this recipe is a slow cooker recipe and it makes the beef extremely tender. Second, there are two ingredients in this recipe that are not typical for BBQ and those ingredients are pickles and cocktail sauce and they add a unique flavor to the beef. Trust me, you will love it!

I eat the Slow Cooker BBQ Beef as is, but you can easily serve this dish as sandwiches or on top of mashed potatoes or polenta. You could also make a grilled cheese out of this or a quesadilla. The possibilities are endless.

Layer the bottom with onions.

Layer the bottom with onions.

 

 

Layer the meat on top of the onions.

Layer the meat on top of the onions.

 

 

Add the chopped pickles.

Add the chopped pickles.

 

 

 

 

 

 

Pour the cocktail sauce mixture on top.

Pour the cocktail sauce mixture on top.

 

 

After it's been cooking for 3 hours.

After it’s been cooking for 3 hours.

 

 

 

 

 

 

Pull the beef out of the slow cooker.

Pull the beef out of the slow cooker.

 

 

Shred the beef with forks.

Shred the beef with forks.

 

 

 

 

 

 

Add the beef back in with the BBQ sauce.

Add the beef back in with the BBQ sauce.

 

 

The juiciest BBQ Beef.

The juiciest BBQ Beef.

 

 

 

 

 

 

 

 

 

 

 

Perfect on a piece of bread.

Perfect on a piece of bread.

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

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Slow Cooker BBQ Beef

Rating: 51

Slow Cooker BBQ Beef

Ingredients

  • 2 large onions, cut into thick slices
  • 3 cloves garlic, minced
  • 4 – 5 lbs. beef chuck roast
  • Salt & Pepper
  • 1 ½ cups chopped dill pickles
  • 1 – 12 ounce jar cocktail sauce
  • 2/3 cup ketchup
  • 3 tbsp. pickle juice
  • 1 cup thick BBQ Sauce

Instructions

  • Lay the onion slices in the bottom of your slow cooker.
  • Cut the chuck roast into 4 large pieces, cutting off some of the outer fat. Lay the meat on top of the onions in the slow cooker. Sprinkle the meat with salt and pepper.
  • In a small bowl, mix together the cocktail sauce, ketchup and pickle juice. Pour evenly over the meat in the slow cooker.
  • Turn the slow cooker on low and cook for 5-6 hours on low at which time you should remove the beef from the slow cooker and shred the meat with two forks on a cutting board and let rest.
  • Remove the onions and pickles from the slow cooker with a slotted spoon. Use a knife to chop the mixture into small pieces.
  • Add the BBQ sauce to the slow cooker and mix thoroughly with the juice that’s already in the slow cooker. Add in the meat and onion/pickle mixture, stir to combine. Put the cover back on and cook for another 30-60 minutes, until heated through and then it’s ready to be served.
3.1
https://www.lovefoodwillshare.com/slow-cooker-bbq-beef/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Beef, Sandwiches Tagged With: BBQ, Beef, Cocktail Sauce, Ketchup, Onion, Pickles

Slow Cooker Creamy Tomato Soup

March 5, 2014 by Kay 3 Comments

Slow Cooker Creamy Tomato Soup tastes like you went to your garden and picked the fresh vegetables and created this wonderful soup. I love soups made in the slow cooker, to me, they just taste better. I don’t know why, they just do. So, to continue with my love of slow cooker soups I created this recipe for Slow Cooker Creamy Tomato Soup.

I had high five’s from my daughter’s Hailey and Mackenzie on this soup. My hubby, Mr. B had other opinions. I asked him how he liked it (I was riding pretty high as I LOVED this soup) and he said it was good and then admitted to me that he doesn’t like his tomato soup creamy. I guess I learned something new about Mr. B even though I’ve been married to him for almost 25 years, just saying, I thought I knew him so well.

The tomato flavor is enhanced with carrots, celery, onions and broth. This soup really comes together in the end when you melt parmesan cheese into some half and half and added it to the pureed soup. I served it with homemade rye croutons. They were very tasty in the soup, I really liked the rye and caraway flavor.

After the soup has cooked for hours you puree the soup.

After the soup has cooked for hours you puree the soup.

 

 

The half & half and parmesan cheese are added in.

The half & half and parmesan cheese are added in.

 

 

Croutons added on top.

Croutons added on top.

 

 

 

 

 

 

 

Creamy Tomato Soup

Creamy Tomato Soup

 

 

Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Slow Cooker Creamy Tomato Soup

Yield: 8 Servings

Slow Cooker Creamy Tomato Soup

Ingredients

  • 4 cups diced fresh roma tomatoes, with seeds and juice
  • 1 ½ cups diced carrots
  • 1 ½ cups diced onions
  • 3 tbsp. tomato paste
  • 1 tsp. oregano
  • 2 tbsp. basil
  • 2 tbsp. sugar
  • 4 cups vegetable broth
  • 2/3 cup half and half
  • ½ cup parmesan cheese, I used Kraft
  • Salt & Pepper to taste

Instructions

  • Add to your slow cooker; tomatoes, carrots, onions, paste, oregano, basil and vegetable broth. Cook on low for 5 hours or until the vegetables are very soft. Take an immersion blender (or you can use a blender) and puree the soup mixture.
  • In a small pan, cook the half and half on low until heated through, add the parmesan cheese and cook until the cheese is melted. Add the mixture to the soup base and stir to combine. Taste the soup for seasonings, you may want to add some salt and pepper at this point, but most likely you won’t need to.
3.1
https://www.lovefoodwillshare.com/slow-cooker-creamy-tomato-soup/

 

 

Filed Under: Soups / Stews Tagged With: Broth, Carrots, Celery, Half & Half, Onion, Parmesan Cheese, Tomatoes

Sausage and Peppers in Beer Sauce

February 23, 2014 by Kay 3 Comments

A real Wisconsin favorite….sausage & beer. Peppers are sautéed, sausages are braised and beer is added in to slow cook and give this dish a unique flavor that is out of this world good! This is a quick fix meal, perfect for a week night.

A pan full of delicious flavors.

A pan full of delicious flavors.

Pan fry the sausages (use your favorite kind) and set aside. Along with the peppers you add onion and seasoned diced tomatoes before adding in a dark beer. Add the sausages back in and let simmer. The sauce will reduce and the flavors will intensify.

Sausage & Peppers

Sausage & Peppers

You could easily stuff the sausage and peppers into a hoagie and make it a sandwich.

 

Sausage & Peppers in Beer Sauce

Sausage & Peppers in Beer Sauce

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

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Sausage & Peppers in Beer Sauce

Rating: 51

Yield: 4 Servings

Sausage & Peppers in Beer Sauce

Ingredients

  • 3 tbsp. vegetable or olive oil, divided
  • 4 Italian Sausages
  • 4 small or 1 large sweet pepper, sliced
  • 2 small or 1 large onion, sliced
  • 1 can (15 oz) can diced tomatoes with basil/oregano
  • 1 (12 fluid ounce) bottle beer, I use Creamy Dark
  • 1 (6 ounce) can tomato paste
  • 1 tsp. garlic powder
  • 2 tsp. Cajun seasoning
  • salt and pepper to taste

Instructions

  • Preheat 2 tbsp. of the oil in a pan over medium high heat for 1 minute. Add the sausage, cook on each side for 3 minutes, you want them to be browned on both sides. Take the sausages and place on a plate and set aside.
  • Add the rest of the oil in the pan, add the pepper and onions. Saute for 4 minutes. Add the tomatoes, beer and paste to the pan and stir to combine. Stir in the garlic powder and Cajun seasoning. Add the sausages back into the pan and cover. Turn the heat down to medium low and cook for 20 minutes. Taste and salt & pepper if needed.
3.1
https://www.lovefoodwillshare.com/sausage-peppers-beer-sauce/

 

Filed Under: Pork Tagged With: Beer, Onion, Peppers, Sausage, Tomatoes

Cajun Chicken Casserole

February 20, 2014 by Kay Leave a Comment

Cajun spices are mixed with chicken, veggies, pasta and a creamy sauce in this comforting casserole.

Cajun Chicken Casserole

Cajun Chicken Casserole

Happy Friday Everyone! Do you have any special plans for the weekend? Since there is more crazy weather ahead I plan to stay inside. I will be busy in the kitchen mixing up some tasty recipes. On the menu is a Chorizo & Cheese Dip, something with beef tips, and a strawberry salad for sure and I might take a stab at some made from scratch rolls. Wish me luck!

From what I can tell anything with pasta and any type of dessert gets really high views on my Facebook page. Go figure, my two favorite meals seems to be everyone else’s favorites as well. I will try and share more recipes under these categories but I may need to find people willing to help me eat the food so I don’t gain too much weight!

Cajun Chicken Casserole

Cajun Chicken Casserole

I used Farfalle pasta in this dish but feel free to use any small shaped pasta. For this recipe you saute the chicken and vegetables, then add in 2 different kinds of soup along with some milk to make up the sauce. Add in the spices, stir in the cheese and the casserole is ready to bake and enjoy!

Cajun Chicken Casserole

Cajun Chicken Casserole

 

Enjoy!

Kay Signature

 

 

 

 

 

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Cajun Chicken Casserole

Rating: 41

Yield: 6 Servings

Cajun Chicken Casserole

Ingredients

  • 1 – 12 ounce package pasta (bow tie, penne, rotini)
  • 1 lb. boneless, skinless chicken breasts, cut into chunks
  • 2 Tbsp. olive oil, divided
  • 1 bunch green onions, chopped
  • 1 red pepper, chopped
  • 1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
  • ½ can (10 ¾ oz.) French onion soup
  • 1 cup 2% milk
  • 2 tsp. Cajun seasoning
  • 1 tsp. garlic powder
  • ¼ tsp. pepper
  • 1 ½ cups cheddar cheese, shredded

Instructions

  • Cook pasta according to package directions to al dente.
  • Saute chicken in 1 tbsp. oil in a Dutch oven until juices run clear. Remove with a slotted spoon and set aside. Saute onions and peppers in the remaining 1 tbsp. olive oil in the same pan until tender. Add the chicken, chicken soup, French onion soup, milk, Cajun seasoning, garlic powder and pepper. Bring to a boil. Remove from heat. Stir in 1 cup of the shredded cheese.
  • Drain pasta. Add to the soup mixture; toss to coat. Pour into a greased 9 x 13 inch baking dish. Sprinkle the last of the cheddar cheese on top. Cover and bake the casserole at 350 degrees for 30 – 40 minutes or until bubbly.
3.1
https://www.lovefoodwillshare.com/cajun-chicken-casserole/

Filed Under: Chicken, Pasta Tagged With: Cheese, Chicken, Onion, Pasta, Peppers

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