Feeds:
Posts
Comments

Archive for the ‘Crock Pot’ Category

Another great crock pot meal! I found this recipe in the July 2009 Edition of Family Circle. It takes about 26 minutes to prep, but I did it the night before, so it would save me time in the morning! This makes four servings. I was a little worried about not liking the flavor, as we never have eaten fennel. But the flavor was delicious. The chicken picked up the flavor. It was very moist and tasty!CIMG2867

Ingredients:

1/4 cup of EVOO

2 fennel bulbs, trimmed, cored, and cut into 1/2 inch thick slices

1 onion, sliced

4 garlic cloves, minced

1 teaspoon fresh rosemary, chopped

1/2 teaspoon of dried oregano

1/4 teaspoon of dried thyme

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 tablespoon of flour

1/2 cup of white wine

3/4 cup vegetable broth

1/2 cup canned diced tomatoes, drained

1 can (13.75 ounces) of artichoke hearts, drained and quartered

3 tablespoons of chopped parsley

Directions:

  1. Heat 1 tablespoon of EVOO in large skillet over medium-high heat. Cook fennel about 6 minutes, stirring or until browned, remove from skillet.
  2. Add  1 tablespoon of EVOO to skillet; stir in onion; cook for 2 minutes. Add garlic, rosemary, oregano, thyme, salt and pepper; cook 1 minute. Stir in flour until onions are coated. Add wine and boil 2 minutes. Add broth and tomatoes, simmer for 5 minutes.
  3. Coat slow cooker with remaining EVOO. Layer half the fennel slices on the bottom, them half the artichokes, then half the onion mixture. Repeat the layers. Cover, cook on high for 3 hours or low for 6 hours. Sprinkle with parsley and serve.

Enjoy!

Advertisements

Read Full Post »

I saw this recipe of The Novice Chef’s Food Blog and bookmarked it and knew I had to make it ASAP because it looked so good!  On her original blog post, she posted that this was a favorite with her and her family and it definitely holds true for ours! This we will definitely make again. This a great meal to make when you are having a football party this fall or just want an easy meal.  We actually ate half our serving just with the ingredients listed, but then halfway through eating my husband said, I bet this would go good on a tortilla. We happened to have some left so we quickly got them out and wrapped them up with the ingredients and it was just as delicious! I adapted this recipe to make two servings.

CIMG2836

Ingredients:

2 boneless chicken breast

1 cup of salsa, any brand

1/2 package of taco seasoning

1/2 can of condensed cream of chicken soup

1/4 cup of sour cream

Directions:

  1. Add chicken to the slow cooker.
  2. Sprinkle taco seasoning over chicken.
  3. Mix salsa, sour cream, and chicken soup in another bowl. Add to crock pot.
  4. Cook on low for 6 to 8 hours.
  5. Shred chicken with forks and serve!

I like the original poster made a side of rice to lay the salsa chicken on.

Enjoy!

Read Full Post »

Meatball Stew

I love fall for two reasons, ok, well a few but these two are my favorites: the cooler temps and crock pot meals! We are going to start a new thing this fall in our house and have crock pot Thursday’s! So for our first crock pot meal of the fall, I found this recipe in the September 2009 issue of Family Circle. The original recipe called for ground beef, but I always substitute ground turkey for ground beef.  This recipe makes 4 servings.  It has 337 calories per serving.

CIMG2823

Ingredients:

1 egg, lightly beaten

3/4 pound of ground turkey

1/2 cup finely chopped onion

3 tablespoons of plain bread crumbs

2 tablespoons of chopped fresh parsley

1 tablespoon of grated parmesan cheese

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of ketchup

1/4 cup plus 1 tablespoon of low sodium beef broth

1 1/2 teaspoon of balsamic vinegar

1 bag (16 ounces) of baby carrots

1 medium size onion, chopped

1 tablespoon of cornstarch

Directions:

  1. Stir together egg, beef, onion, bread crumbs, 1 tablespoon of the parsley, the Parmesan cheese, and 1/4 teaspoon each of the salt and pepper. Form into 1 inch meatballs, makes about 20, set aside.
  2. Stir together 1/4 cup of ketchup, 1/4 cup of broth and the vinegar. Place carrots and onion in the slower cooker and put meatballs on top. Drizzle with ketchup mixture.  Cook on high for 3 1/2 hours or on low for 5 hours.
  3. Stir together remaining tablespoon of parsley, 1/4 teaspoon each of salt and pepper, 1/4 cup ketchup, 1 tablespoon of broth and cornstarch. Gently stir into slow cooker and cook until thick about 5 minutes.

Enjoy!

Read Full Post »

BBQ Pork Sliders

This past weekend over Memorial Day, we made pulled pork in a smoker. It didn’t quite turn out like pulled pork should have. It could of cooked a bit longer, but we were hungry and it was done enough to eat! Don’t get me wrong it was great tasting, but it didn’t shred. That made me have a craving for some “real” pulled pork. Originally I was going to make home made rolls with it for sliders, but when I was at the grocery store I found a brand new item! Pepperidge Farm now makes whole wheat slider rolls!  This recipe is one of my own creations, as I just put together a few spices and let them cook in the crock pot! There is about 496 calories per serving, which is two sliders. It makes about 8-9 servings.

CIMG2296CIMG2298Ingredients:

1/4 teaspoon of packed light brown sugar

2 tablespoons of paprika

2 tablespoons of onion powder

1 1/2 teaspoon of chili powder

1 1/2 teaspoon of salt

1/2 teaspoon of garlic powder

1/2 teaspoon of allspice

3/4 cup of Apple Cider Vinegar

2 lb bone in pork shoulder roast

Directions:

  1. Mix 1 tablespoon of brown sugar, paprika , onion powder, chili powder,salt, garlic powder and allspice. sprinkle 1 tablespoon into the bottom of a slow cooker.  Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker, stir till blended. Add the pork shoulder.
  2. Cover and cook on low 8-10 hours until pork is fork tender and easily shreds. It should almost fall apart when you pick it up. Remove pork and pull into shreds. Place some on buns and eat!

Enjoy!

Slider Rolls

Read Full Post »

I’ve had this recipe saved for a long time. I adapted this recipe from The Nest Magazine, December 2008. It’s a crock pot dinner so you would think the prep was easy, but it actually took time to prepare it before putting it into the crock pot. Out of 10 I’d give a 7. I think this would go really good with some egg noodles in the middle of winter, then it could become a comfort food.

CIMG2257Ingredients:

1 tablespoon of light brown sugar

1 tablespoon of kosher salt

1 teaspoon of dried thyme

1 teaspoon of dry mustard

1 teaspoon of ground sage

1 teaspoon of paprika

1/2 teaspoon of ground black pepper

1/2 teaspoon of dried rosemary, crushed

1/2 teaspoon of garlic powder

1/3 cup of flour

2 each of chicken drumstick and thigh

1 pound of medium potatoes

2 tablespoons of vegetable oil divided

1 large onion

2 cups of baby carrots

1/2 dry white wine

2 cups of chicken broth

2 tablespoons of chopped fresh Italian flat leaf parsley

Directions:

  1. Mix all ingredients for spice rub together in a small bowl. Mix flour and spice rub in a medium mixing bowl. Take off skin from chicken pieces. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.
  2. Boil potatoes in several quarts of lightly salted water for 5 minutes. Drain and place in the bottom of slow cooker.
  3. Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium high heat. Brown chicken on both sides, about 4 minutes per side and transfer to a plate and set aside.
  4. Add remaining vegetable oil to skillet; add onion and carrots and saute until lightly browned about 5 minutes, add reserved flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into cooker. Arrange the drumsticks and thighs over the vegetables. Cover and cook 3 to  4 hours on high or 5 to 6 hours on low.
  5. Remove all ingredients and serve!

Enjoy!

Read Full Post »

I’m so proud of this little recipe, it’s one of the first ones I ever created my self! I’m sure somewhere out there, there is a similar one but this one I thought of my own! Anyways, typically we buy pork baby back ribs, but for some reason at Acme, on Friday mornings, all their meat is half off, or there are coupons on it for 1.00 off or 2.00 off. I imagine that is because it’s shelf live is probably just about over, but every piece of meat we buy the date is always good. We take it home and use our food saver and in the freezer it goes. Anyways, so the short ribs were originally four something with a two dollar off coupon, so I bought them. We have so much food in our freezer because, one-we have been away a lot, two-we have been eating out it seems when we are home, three-we stocked up big time about a month ago. I’m sure these could be made in the oven, but this recipe is for a slow cooker. They need to cook about 5 1/2-6 hours on low. So I got these out this morning and had an extra apple in the fridge and the rest is history! Ha! This recipe is for 2 servings, so you may need to adjust it.


Ingredients:
6 short ribs
1 cup BBQ sauce, any choice, I used a hickory smoke flavor
1 cup Apple Butter BBQ sauce
1/2 cup of onion, chopped
2 tablespoons of brown sugar
1 apple, any kind, peeled and cored

Directions:
1) Place all ingredients in crock pot except for short ribs and stir together.
2) Add short ribs in and cook on low for 5 1/2 to 6 hours.

Enjoy!

Read Full Post »

« Newer Posts