Living La Vida Holoka


Slow Cooker Boozy Applesauce

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Give homemade applesauce an extra boost of flavor with this Slow Cooker Boozy Applesauce recipe made with whiskey, brown sugar, vanilla, and cinnamon!

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Today is the day!  Yes, it’s the day after Thanksgiving.  Yes, it’s Black Friday.  But it’s also the day that I drop everything and spend a good portion of my morning – and, most likely, afternoon – decorating our Christmas tree.  Last week, I started breaking out the Christmas decorations, but I always save the day after Thanksgiving for our tree.

Decorating can be exhausting!  And the only thing I really want to do after a day of decorating is sit down with a glass of boozy eggnog and a good Christmas movie.  So I usually plan a meal in the slow cooker, or order a pizza, I can be as lazy as possible and just enjoy the glow of our Christmas tree!  Just keeping it real!


And speaking of our slow cooker – and booze – I recently made a boozy applesauce that was absolutely, could-eat-it-by-the-spoon delicious!  I made it with whiskey since we’ve ended up with a small stash in our basement.  I’m not much of a whiskey drinker (unless it’s in eggnog).  But I like to use it in marinades or when I feel like spoiling my husband with Chocolate Pecan Pie.

A boozy applesauce that’s full of rich flavor!

 
In my efforts to use up some of the whiskey we have, I’ve been trying to find recipes to use it in.  Turns out, it’s pretty darn good in applesauce!

A lot of homemade applesauce recipes call for granulated sugar.  But I used light brown sugar.  The mixture of brown sugar and whiskey gives this applesauce a richer flavor that’s slightly caramel-like.  Stir in some cinnamon and vanilla and boom!  You’ve got yourself an amazing, homemade applesauce that you’ll want to put on everything!

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Slow Cooker Boozy Applesauce

Slow Cooker Boozy Applesauce

Ingredients

  • 6-8 apples, peeled, cored, and chopped
  • 1/4 cup water
  • 1/2 cup light brown sugar
  • 1/2 tsp. pure vanilla extract
  • 2 tbsp. whiskey
  • 1 tsp. ground cinnamon

Instructions

  1. Combine all ingredients in a slow cooker and stir.  
  2. Cook on low for 8 hours or on high for 4 hours.  
  3. When the apples are ready, they will easily mash with a potato masher.  
  4. Turn off the slow cooker and allow the applesauce to cool slightly.
  5. Then, spoon the applesauce into a jar and store in the fridge.
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This recipe made enough for one pint mason jar of applesauce.  This applesauce is awesome served alongside pork chops or pork loin.  It would also be delicious stirred into your morning oatmeal!

Did you make this Slow Cooker Boozy Applesauce recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this apple recipe, you might enjoy these as well:

Kale, Chicken, and White Bean Soup

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This cozy Kale, Chicken, and White Bean Soup is a nice alternative to traditional chicken soup. It’s make with healthy kale, white beans, and rotisserie chicken for an easy, rustic style soup!


Summer had its last last hurrah a couple weeks ago.  It went from the 90s to the 50s in a matter of a day!  That 50 degree day was my idea of perfect fall weather – cold, rainy, and gloomy.  It was great weather for curling up in a cozy sweatshirt, watching movies, and making soup!  And nothing is more perfect for a chilly fall day like a big bowl of chicken soup!

Last year, I had made a Kale, Chicken, and White Bean Soup out of a bunch of veggies and leftover rotisserie chicken I had in the fridge.  It was so good that I immediately jotted the ingredients down in the notes app of my phone.  I had planned on sharing it on the blog, but for whatever reason, it didn’t happen.


Well, you can thank that chilly day a couple weeks ago for reminding me of this recipe!  I couldn’t wait to make it again!  So I picked up ingredients when I went food shopping and made a big ol’ pot of Kale, Chicken, and White Bean Soup.  It’s a sophisticated chicken soup that’s healthy and hearty.

I don’t know about you, but I love a big, bulky soup!  I want to grab a spoonful of veggies and protein in every bite instead of fishing for it in a bowl of broth.  Now, I have nothing against broth.  It’s soothing against your throat and warms you up.  But I want a soup that’s going to fill me up, as well as warm me up!


The soup starts with sauteed onion and garlic.  Then, I added in vegetable broth (I prefer it over chicken broth), shredded chicken, kale, and chopped red pepper.  My secret ingredient to a perfect soup like this is a Parmesan cheese rind.  The rind softens up and adds amazing flavor to soups!

The cheesemonger wasn’t around when I went searching for a small wedge of Parmesan (I’m not mad about having a bigger wedge a use).  But check the cheese section of your local Whole Foods for smaller wedges and rinds.  It’s a budget-friendly way to add a lot of flavor to your soup!

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Kale, Chicken, and White Bean Soup

Kale, Chicken, and White Bean Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 3/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch kale, cleaned with stems removed and torn into pieces
  • 2 - 32 oz. containers vegetable or chicken broth
  • 1 rotisserie chicken, skin removed and shredded
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 small red bell pepper, diced
  • 1 Parmesan cheese rind
  • 1/2 tbsp. Italian seasoning
  • Salt and pepper, to taste
  • Pinch of red pepper, optional

Instructions

  1. Heat olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic to the pot. Cook until the onion has softened and the garlic becomes fragrant, about two minutes.
  3. Add the kale and cook until it softens and becomes a brighter green.
  4. Carefully pour in the broth and increase heat to medium-high.
  5. Add the chicken, cannellini beans, diced red pepper, Parmesan rind, and seasonings. Stir to combine.
  6. Bring the soup to a boil. Then, lower it to a simmer.
  7. Cook soup for at least 30 minutes. Then, spoon into bowls and serve with Parmesan cheese.
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The first time I made this soup, I made it in my slow cooker.  It worked like a charm!  Obviously, or I wouldn’t be sharing this recipe a year later!  Just add everything to the slow cooker and set it for low for 8 hours.  So easy!

This soup also freezes really well!  Perfect since it makes a big batch and my husband’s not much of a soup eater.  So I froze it in portions and thawed it out when I wanted to have it for lunch.


I’m so glad that soup season has returned! This soup will definitely be on rotation from now and all throughout the winter months.  While traditional chicken soup is all well and good, this chicken soup is a rustic and cozy alternative when you want something a little different.

Did you make this soup recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:

10 Reasons Why I Love My Slow Cooker

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Have you forgotten about your Crock-Pot? I’m sharing 10 Reasons Why I Love My Slow Cooker to remind you how awesome it is to cook low and slow!


I know that it’s been all about the Instant Pot for the past few years.  But, I don’t know, I have this fear of blowing up my kitchen using one.  I’ve seen way too many retro films where a pressure cooker’s blown open and food explodes everywhere (Breakfast at Tiffany’s, I’m looking at you)!  I’ll admit that if one was gifted to me, I’d probably use it.  But I’m quite content with my slow cooker in the meantime.

Have slow cookers been abandoned since Instant Pots have become so popular?  Again, I’m not completely sure.  But I do use mine all the time!  And especially now that the weather’s getting cooler.  Slow cookers are great for so many recipes!  Here are 10 reasons why I love using my slow cooker!

1. It’s great for meal prepping

Do you meal prep for the week?  Using your slow cooker to prep meals is unbelievably easy!  Slow cookers tend to make a lot, so you can make a big batch of your favorite meal prep meal and be done for the week!  Not only that, it’ll save you a ton of time and money!  

2. You can use it for every meal

That’s right!  You can slow cook just about everything.  Make a tasty breakfast casserole.  Dinner is a breeze.  Dessert?  Yup!  You can make that in a slow cooker, too.  I’ve even managed to make some delicious, boozy apple sauce and candied walnuts in my slow cooker!

3. Cleanup is a breeze

It doesn’t get easier than dumping a bunch of ingredients into your slow cooker and closing the lid.  Clean up is just as easy!  Especially if you line your slow cooker with liners!  Divide up your leftovers into storage containers.  Then, pull out the liner!  Dishes are done! 

4. Slow cooker recipes are so easy to make

If you’re a beginner cook, I totally recommend a slow cooker.  Just add your ingredients to the slow cooker, close the lid, and set the time and temperature.  That’s it!  You pretty much can’t mess up a slow cooked meal! 

5. It’s great for entertaining

Love entertaining?  You can easily cook for a crowd in your slow cooker!  Keep sausage and peppers in one and mini meatballs in another.  You can even mull wine in your slow cooker or whip up a fabulous homemade hot cocoa! 

6. It doesn’t heat up your house

I use my slow cooker a lot more during the fall and winter months.  But it’s pretty amazing in the summer when I don’t want to heat up the house (it’s hot enough outside!), or the weather’s bad and we can’t grill.  

7. It makes amazing soups and sauces

I hate standing over the stove, watching a pot of sauce, or soup.  So I usually make them in my slow cooker instead.  I just dump everything in, set the timer and temperature, and I’ve got a nice, flavorful sauce or warm, comforting soup to enjoy later! 

8. Cheaper cuts of meat are perfect for slow cooking

You know those cheaper cuts of meat that are so tough to make (and chew)?  They’re actually perfect for the slow cooker!  The slower they cook, the more tender they get.  And when it’s time to serve your meal, the meat shreds like magic!  

9. Meals are totally transportable

My first slow cooker came with bands I could wrap around the lid of the slow cooker to transport it safely.  My casserole slow cooker has a lid that locks making it even easier to tote to a family gathering!  But if you’re still afraid of spills while you’re bringing your favorite slow cooker recipe to a party, put it in a carrying case!

10. They come in different sizes to fit your needs

I gave my sister my gently used, larger Crock-Pot to downgrade to the casserole slow cooker.  Slow cookers come in all different quart sizes to accommodate your needs.

Now that you have a bunch of reasons to love your slow cooker, try some of my favorite slow cooker recipes!

 

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Hatfield® Pork Chile Verde Burrito Bowls

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FALLInLoveWithHatfield #MakeEasyMoreInteresting #simplyhatfield #CollectiveBias

These slow cooker Hatfield® Pork Chile Verde Burrito Bowls are an easy, flavorful weeknight dish that you can start in the morning and prep ahead of time for convenient cooking!


Pull out the blankets, slip on a hoodie, and let’s get cozy!  It’s officially my favorite time of year!  The other day it rained and it was that chilly sort of rain that just felt like fall.  So what did I do?  I snuggled under a blanket with a bowl of warm, comforting food and binge watched TV.  Food always seems to taste better in a bowl, for some reason.  That’s probably because some of my favorite fall foods are served in one!

Take this burrito bowl, for instance.  It’s inspired by one of my favorite Mexican fast food restaurants.  I always get a burrito bowl when I’m there!  I usually customize mine with brown rice, a choice of meat, and a bunch of yummy toppings like shredded lettuce, black beans, cheese, salsa verde (my absolute favorite), and more!

A flavorful pork chile verde burrito bowl for an easy weeknight dinner!

 
We’re big fans of Hatfield® Dry Rubbed Marinated Tenderloins and usually have one in our freezer at any given time!  They’re perfect for slow cooking and make the most delicious and easy shredded pork! 

So this week, I grabbed a Hatfield Dry Rubbed Marinated Tenderloin from ACME and decided to make burrito bowls for dinner in our slow cooker. I’ve been using my slow cooker a lot more since it’s starting to feel like fall again. And pork tenderloins are one of my favorite things to make in it.  They stay juicy and I never have any trouble shredding them apart for meals!


I used Hatfield’s Honey Chipotle Dry Rubbed Pork Tenderloin for our burrito bowls to add a slightly sweet and spicy flavor.  Hatfield’s pork products are from family owned, American made farms.  They’re easy to use and full of flavor making dinner a breeze!  Plus, having them marinaded right in the package is so convenient, saving you a step during weeknight meal prep! 

Make juicy, flavorful shredded pork with just two ingredients!

 
I started these burrito bowls by cooking the pork tenderloin in our slow cooker with just a jar of salsa verde.  That’s it!  While that was cooking, I prepared all of our toppings ahead of time.  Once dinner was ready, I served them separately so we could easily customize our burrito bowls.  The only thing I had left to cook was the rice!  You could even use leftover rice from the night before to make this recipe that much easier!

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Hatfield® Pork Chile Verde Burrito Bowl

Yield: 4

Hatfield® Pork Chile Verde Burrito Bowl

Ingredients

  • Hatfield Honey Chipotle Dry Rubbed Pork Tenderloin
  • 1 lb. jar salsa verde 
  • 1 cup brown rice + 1 cup water + 1 cup vegetable broth, or leftover rice
  • Topping options: lettuce, corn, black beans, sliced avocado, pico de gallo, fresh cilantro, sour cream, lime wedges

Instructions

  1. Place the pork tenderloin in the slow cooker.
  2. Pour the jar of salsa over the pork. Then, place the lid back onto the slow cooker and cook for 8 hours on low or 4 hours on high.
  3. Once the pork has cooked, use two forks to easily shred the pork apart. Keep warm in the slow cooker and prepare the rice.
  4. Bring the cup of water and cup of vegetable broth to a boil.
  5. Add the rice and cook for about 30 minutes, or until all the water is absorbed and the rice is cooked.
  6. Spoon the rice into each bowl. Then, top with lettuce, corn, black beans, pico de gallo, fresh cilantro, and more!

Notes

To make a quick pico de gallo: chop a large tomato and add it to a bowl with a little chopped onion, jalapeno, and cilantro. Squeeze in a little lime juice, season with salt, and stir!

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Grab everything you need to make this easy and delicious burrito bowl at ACME, or where Hatfield pork products are sold!  If you want to make an even better-for-you bowl, use cauliflower rice instead of brown rice! 


This recipe made about four servings for us. So we each had lunch for the next day. Yay leftovers!  It would also be great to make ahead of time and meal prep for the week! 

If you’re adding this recipe to your fall weeknight menu, share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this Hatfield recipe, you might enjoy these as well:


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