VEGGIE DICER: https://amzn.to/3xSnAE4
Our cutting board was a gift from friends several years ago. They had it specially made by a friend of theirs. We love it, but I don’t have a link for it. 🙂
0:27 Asian Pork Tenderloin
7:14 French Onion Pot Roast
13:00 Subbie Supper Intro
4 slices of bacon, chopped into bite-sized pieces
2 cans green beans, drained
1.5 – 2 cups chicken stock
1 tsp garlic powder
1 tbsp brown sugar
salt and pepper to taste
Cook bacon in same pot you plan to cook green beans. After the bacon is done, do not drain the grease! Pour in green beans, chicken stock and seasonings. Bring to a boil and then reduce heat to simmer for about 30 minutes (uncovered) until most of the liquid evaporates.
*SUBBIE SUPPER* Submitted by Brenda
30 oz crushed tomatoes
4 oz tomato paste
2 Tbsp Worcestershire sauce
3 cups chicken broth
1 can diced green chiles
1 Tbsp Creole seasoning
1 cup diced celery, onion and bell pepper
3 cloves minced garlic
12 oz smoked sausage, cut into 1/4 inch slices
1.5 cups white rice, uncooked
Spray slow cooker with non-stick spray. Add all ingredients EXCEPT sausage and rice to slow cooker. Cook on low for 2-3 hours. Remove chicken and cut into bite-sized pieces. (It’s okay if chicken isn’t done cooking yet). Add chicken back into slow cooker. Also add sausage and rice. Cook on low for another 2-3 hours or until rice is done. Enjoy!
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