Ranch Macaroni and Cheese with Tarragon

This is one of the ultimate comfort foods, amped up with powerful ranch flavor, and easily prepared in a slow cooker. When I mention this recipe to friends, I get disgusted looks - I think the first assumption is that I'm taking macaroni and cheese, then mixing in ranch dressing and calling it a meal. The ranch comes instead from packets of ranch powder, bringing a unique set of spices and herbs to a classic dish. Given that, while this isn't exactly a healthy meal, it's not nearly as bad as my friends' first assumptions.

Recipe:
1 cup milk
1/4 cup butter
2 ounces (2 packets) ranch powdered dressing mix
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 teaspoon garlic salt
1 cup cubed Colby Jack cheese
1 cup cubed Monterey Jack cheese
1 pound elbow macaroni
8 ounces sour cream
Grated parmesan cheese
1/2 cup crushed saltines
Tarragon to top

In a dutch oven, combine milk, butter, dressing mix and spices, then cheeses. Heat over the low setting and stir periodically until the cheese is fully melted. In the meantime, bring a large pot of water to a boil and cook the macaroni according to the package directions, leaving them a bit al dente - this makes sure the cheese fills all the little holes in the macaroni; if they're overcooked, the shapes may collapse. Drain the macaroni and set aside. Fold sour cream into the cheese sauce, then add saltine crackers and macaroni. Stir together, then cook over low heat until heated through - about 30 minutes. Sprinkle the top with parmesan cheese, then fresh tarragon. Serves 6-8.

Chile con Pollo

In my quest to use my slow cooker more often, I came across several recipes for chile con carne (standard issue chili). They all had their own mix of spices, ratios of meat to beans, types of beans, random ingredients - and I came to the notion that I should just make something of my own. While in the grocery, I picked up a couple new spices and decided to experiment. I also switched to chicken, but that's just a preference. You could just as easily make this with beef (like a chuck roast).

Recipe:
1 lb. dry kidney beans, soaked in water overnight
1 lb. chicken breasts, cubed bite-size
2 medium sweet onions, chopped
Pinch of salt
3 cloves garlic, minced
2 jalapeños, seeded, ribbed, and chopped
3 strips bacon, chopped
1 14-oz. can whole tomatoes
1 tablespoon smoked paprika
1 tablespoon chipotle chili pepper powder
1 tablespoon red chili pepper powder
2 teaspoons cumin
3 cups + 2 tablespoons water, divided
Juice of 1 lime
Toppings (cilantro, red onion, shredded cheese, sour cream, etc.)

Soak the kidney beans in water overnight. The next morning, drain them and place into a slow cooker. Add the cubed chicken. Chop the onions and sweat over medium heat, and sprinkle with salt. After about 10 minutes, add the garlic and jalapeños and cook for an additional 10 minutes. Pour into the slow cooker, then add the bacon and tomatoes. Combine the spices and add 2 tablespoons of water, then mix together to form a paste. Scrape into the slow cooker, then add the remaining 3 cups of water and lime. Give the mixture a few good stirs to bring everything together, then cook over low heat for 8 hours.

You'll come home to the smell of a delicious meal sitting there waiting for you. At this point, you can add more water if it's too thick for your liking, or you can make a paste from cornstarch to thicken it. For me, the dish was just right, and I topped it with just a bit of cilantro. This is a fairly mild chili, so if you'd prefer spicy, add another tablespoon or so of red chile pepper powder.

French Onion Soup

I stick by the idea that many of the best ideas were formed by sheer laziness. I was sort of running out of food, but really didn't want to make a trip to the grocery store until I had a full list of items I needed. Looking around the kitchen, I found a stack of onions waiting in the cupboard, so I ventured to make some French Onion Soup. Not to mention it's another slow cooker recipe, so I enjoyed coming home to another great-smelling house last week.

The slightly altered beef broth is cooked with onions, then topped with french bread. I actually used some sourdough because that's what I had on hand, just make sure it's a hard-crusted bread. On top of that is freshly grated Swiss cheese. You can either put the cheese on top of the bread and bake it in the oven until melted, then float them in your soup...or you can float the bread in the soup, smother the whole thing with cheese, and break out a butane blowtorch to melt it all down. Is the butane torch necessary? I doubt it, but I have to find some sort of excuse to use it! You can do the same with a broiler, but make sure your dishes are oven-safe.

Recipe:

6 medium Panoche Sweet onions (or another sweet onion)
3 cloves of garlic
2 tablespoons butter
2 (14.5-ounce) cans beef broth
3 teaspoons Worcestershire sauce
2 cups water
French or sourdough bread
8 ounces Swiss cheese, grated

Thinly slice the onions and mince the garlic. In a heavy skillet over medium heat, melt the butter and add the onions. Cook until soft with frequent stirring, about 15 minutes. Add garlic and continue to cook for an additional 5 minutes. You want to soften everything up, do not brown them. Place into a slow cooker and add the beef broth, Worcestershire sauce, and water. Give everything a good stir and set the slow cooker to low heat for 6 - 8 hours. Ladle soup into bowls, then slice the bread 1/2" - 3/4" thick, float in the soup, and top with grated cheese. Using a blowtorch, carefully melt the cheese on top. Alternatively, you can toast the bread with cheese on it in a broiler or toaster oven, then float that on top of your soup. Serves 8.