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Slow Cooker Jambalaya, Butternut Squash Soup, & Ree Drummond this Sunday!

by ‎10-02-2015 04:04 PM - edited ‎10-09-2015 01:16 PM

Hello, foodies…


We’ve got a VERY exciting show this Sunday!! Not only are we beginning a brand-new theme on In the Kitchen with David(R) but we’re welcoming back my dear friend and one of your favorite foodies, Ree Drummond!




Ree is bringing her brand-new cookbook, The Pioneer Woman Cooks: Dinnertime! which contains 125 simple, no-fuss recipes designed for the whole family. The book ships to you on October 20th, so you’ll have it in plenty of time for the holidays if you’re looking for new dishes. And as for everyday weeknights go…fall has just begun. You’ve got plenty of family dinners to make until the school year is over!


Now, I want to go back to our theme for October—Slow Cooker Celebration—which means every recipe we make throughout the month will be in a slow cooker. I tend to slow cook all throughout the year, but fall soups and comfort foods are cooked to perfection in a slow cooker. From entrees and soups to desserts, October is going to be a tasty month. And we’re kicking things off with jambalaya this Sunday.




Slow Cooker Jambalaya

Serves 6–8


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.



  • 1-1/2 lbs boneless, skinless chicken thighs, cut into 1" pieces
  • 1 lb smoked andouille sausage, diced
  • 1 lb boneless pork loin, cut into 1" pieces
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup beef stock
  • 1/2 tsp dried thyme
  • 2 tsp dried parsley flakes
  • 2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 2 tsp Cajun seasoning
  • 1 tsp minced garlic
  • 1 (28-oz) can tomato sauce
  • 1 Tbsp tomato paste
  • 4 cups cooked rice



  1. Place all the ingredients, except the rice, into a slow cooker and stir together. Cover and cook on high for 4 hours. Remove the lid, stir in the rice, and cook for an additional half hour.

Now then! About this hurricane, Easterners. What are you planning to do with your rainy weekend? I can’t think of a better time to make Butternut Squash Soup…with Pumpkin Butter!


Halving squash









Butternut Squash Soup 2.jpg


Here’s that recipe, foodies…I think you’re going to love it. Just be sure to buy pumpkin butter that contains some spices like cloves and ginger…it gives this soup even more depth. Look for pumpkin butter in the seasonal area of your grocery store. Right now at my supermarket, there’s an entire section devoted to pumpkin. Pumpkin cookies, pumpkin cereal, pumpkin creamer…pumpkin eveything! That’s where I found my butter.


See you Sunday, foodies, at Noon ET. Stay dry this weekend!


Keep it flavorful!


on ‎10-02-2015 04:14 PM

Crocktober is officially my new favorite thing. Thank you!

by topaunt
on ‎10-02-2015 04:40 PM
Hi David! Love the new theme of Crocktober! Can't wait to see two of my favorites on Sunday-you & Ree Drummond! Keep up the good work! -Jeanmarie,NC
by ZonaHottie
on ‎10-02-2015 04:53 PM

Hi, David!! Love the Crocktober theme. Happy that the Pioneer Woman is with you Sunday. Her show (and yours) are favorites.See you Sunday. Judy in Phoenix.

by gootch
on ‎10-02-2015 05:21 PM

Hello Mr. V! BOTH recipes sound good! Especially the squash/pumpkin soup. See you Sunday!

on ‎10-02-2015 06:39 PM

Hi David 

You are cooking up a storm.  My patience and skill with cutting squash is like zero but yours looks really good.

 I just tried one of Ree's recipes.  It was simple and delicious. My family loved it. My only change was that I used a smaller pan and a whole jar of preserves.  



1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar strawberry preserves
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

2011 Ree Drummond, All Rights Reserved


Read more at:

by Lovemesomefood
on ‎10-04-2015 12:47 PM
Hi David!!! Happy Sunday to you and God Bless!!! I am making your chili in my slow cooker today!!! I just loooove the name Crocktober!!! You make my Sunday each and every Sunday, I love how you can eat!!! OMG!!! Last nights that I made your favorite food Mac& Cheese and was thinking of you my friend!!! Keep up the great job!!! I love you!!!
by sherryguy
on ‎10-04-2015 07:00 PM

Soup looks great. Thanks for a great show on this rainy Sunday in SC