The original recipe calls for topping the lasagna with herb feta cheese, but over the years we've decided that we like it better the traditional way so we just put lots more mozzarella on top. We also always make our own lasagna noodles vs. buying store bought...which means no pre-cooking of the lasagna noodles required! That was always one of the biggest pains of lasgna to me...cooking the noodles, then keeping them moist enough while you layer so they don't all get stuck together but also waiting long enough so your not burning your hands. Issues! So homemade noodles are the way to go in my opinion...preferably wheat.
Just in time for the end of National Chili Week (who knew?!) I stumbled upon my new go-to chili recipe! What makes it worthy of becoming my "go-to"? Well, for one, Christian loves it...and he has always disliked my or anyone else's chili. But beyond that, it is super flavorful and very easy. I can't take credit though, it's not a SavoryGirl original...in fact it's an Emeril Lagasse original. That Emeril knows his way around a good chili bowl!
So the original recipe for Emerils' 5-Bean Chili can be found here, but I made a few tweaks to both ingredients and process that I included below and would recommend you make as well. Particularly if you like thicker chili as we do since Emeril's original recipe makes a thinner soup-like chili. While this is a very easy dish to make, it isn't quick so make sure to start this chili with that in mind...you need to soak the beans for about an hour first and then let it all cook in the slow-cooker for 8-10 hours if you use my approach.
What really triggered this dish though, was Clorox's recent acquisition of the Soy Vay company...who just happens to make my absolute favorite store bought teriyaki sauce - Veri Veri Teriyaki. While I was very familiar with the teriyaki sauce, I was less familiar with their other marinades. So when I was poking around the freezer and saw a beef chuck pot roast in there I decided it was as good of a time as any to try one out....served alongside creamy grits and spicy bok choy and you have yourself a delicious Sunday Dinner!
The recipe below makes enough for 6-8 servings...I tend to cook it right in the dutch oven that the stew is made in for easier clean-up, but if you were having a dinner party or wanted to portion the meal out for the week the single serving approach is nice as well. The only changes I make to the recipe is to increase the quantity of vegetables a bit (although a lot of parsnips will make it kind of sweet, which means you'll need more salt to counteract) and ensure that the texture of the sauce is about right before adding the biscuit topping. Typically this means sprinkling a few extra handfuls of flour into the sauce and letting it thicken and then adding the biscuit topping. Mushrooms might be a nice addition as well. So no major changes, just a few tweaks.
So I just realized that we’re on our way to spring and I’ve barely used my slow cooker all winter! I used it a ton last year, but just seemed to forget about it this year. I haven’t had Beef Stroganoff in years so I have no idea why once I decided to use my slow cooker I decided to look up this type of recipe, I must have been in an old-school comfort food mood or something. Anyway, this Slow Cooker Beef Stroganoff Recipe comes from the Cooking Light website and it definitely reminded me of what I knew growing up when I tasted it, but it’s quite a bit healthier which is nice! That being said, it’s still a pretty heavy dish so a nice side salad or something bright is needed to perk it up!
To be honest our first try at this one didn’t come out perfect so I would make a few changes to the recipe as follows: