Cozy Crockpot Comfort: Kielbasa, Sauerkraut & Sweet Apples

 

A while back, while the weather was still stubbornly warm, I had the audacity to share a Slow Cooker French Onion Soup recipe. One of my more critical commenters (the kind who only pops up with negativity) promptly informed me it was far too hot for onion soup and that I really shouldn’t post such things.

 Well… I cook what I want, when I want. So here comes another cozy fall-inspired dish, summer temperatures be damned: a simple, deeply satisfying slow cooker sauerkraut, kielbasa, and apple dinner.

 This recipe is almost ridiculously easy. It’s loosely inspired by a couple of versions I’ve seen over the years, and the result made me extremely happy. The kielbasa cooks low and slow until it turns nearly butter-tender. Just toss everything in early in the day, set it to low, let the house fill with that wonderful savory-sweet aroma, and come home to an effortless, comforting dinner.

Melt-in-Your-Mouth Slow Cooker Kielbasa with Sauerkraut & Apples

 1 32-oz. jar sauerkraut, drained

2 lbs. smoked kielbasa, cut into 2” diagonals

2 large apples, cut into wedges

1 medium sweet onion, thickly sliced

1 T. caraway seeds

4 cloves garlic

1 c. apple cider

2 T.  brown sugar

 Add the sauerkraut, kielbasa, apple, onion, caraway seeds, and garlic into a 3-quart slow cooker (I used this one). Stir to combine.

 In a small bowl or measuring cup, mix the apple cider with the brown sugar until the sugar dissolves. Pour the mixture over the sauerkraut and sausage.

 Cover and cook on High for 4 hours or on Low for 6–7 hours, until the kielbasa is incredibly tender and the flavors have melded beautifully.

 Serve with crusty bread, mashed potatoes, or just a big spoon. I like to serve mine with a little mustard on the side. The tangy sauerkraut, sweet apple, and rich sausage create the perfect balance, i.e. comfort food that feels like a hug, no matter what the thermometer says.

 I hope you love it as much as I did. What’s your favorite “out of season” dish you make anyway?

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Spicy Enchilada Beef

 

For some reason I have been craving, and I mean SERIOUSLY craving Mexican food. I could order in, of course, but then I could also make my own which is much more cost effective, I can do it in my underwear, and I'll know the quality of ingredients.

I have no special recipe for making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into the bottom of a baking dish, the other half of which is poured on top of enchiladas is pretty much it. What is truly of the utmost importance here is the meat. This easy recipe for spicy beef makes not only delicious enchiladas, but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it simmer in the crockpot all day long, filling the house with such a mouthwatering aroma that you won't be able to wait for dinner.

Once the meat is finished and nicely shredded, spread some 8” flour tortillas (as many as you like) with either canned or homemade refried beans (or none at all, this dish is very versatile), top with the meat and a sprinkling of shredded cheese and roll it up tightly. Place the filled tortillas, seam side down, side by side, on top of the enchilada sauce in your casserole dish, pour the remainder of the sauce over the tops, sprinkle on more cheese, some chopped scallions (or not), sliced black olives (or not), and bake in a preheated 375ºF oven for 30-45 minutes until hot and bubbly. I like to serve mine with a little side salad of shredded lettuce, diced avocado, chopped tomatoes, and dollops of salsa and sour cream. Delicious!Spicy Enchilada Beef

 2 T. vegetable oil

3-lb chuck roast, cut into 1” cubes

3 cloves garlic, finely minced

1 medium onion, chopped

1 t. salt

1½ t. ground cumin

2 16-oz. cans petite diced tomatoes

1 c. beef broth

 Heat the oil in a large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef can be shredded easily with two forks.

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