I made this twice while I was in Tennessee visiting family. I needed a meal that made a good amount and could stay warm so, people could eat as they came. It was really good. I took another recipe and tweaked it and changed it up. Here it is.
1 hunk of meat (a roast of some kind. Cheap is good. Cooking it all day makes it tender.)
1 onion, finely diced
1 tsp. sea salt (you know I eyeball)
1 TBL finely chopped garlic (can use garlic powder)
1 tsp (apx.) ground mustard
1 TBL white balsamic vinegar (or whatever kind you have)
1 carton of beef broth (I think it is 32 oz.)
Put all of that in the crockpot. Let it cook all night or all day. I actually cooked it at least 10 hours. But, it just gets more tender the longer you cook it.
When it is tender, take 2 forks and shred the meat.
When I served this we put it on hoagie rolls, some people put Ortega Chili's on it and then melted Mozzerella cheese on top. Place the top bun on and enjoy!!
Super moist and tasty.
Really forgiving recipe in that you can substitute things easily.
Sorry there is no picture. We at it up too fast to think about it.
Showing posts with label Crock-Pot. Show all posts
Showing posts with label Crock-Pot. Show all posts
Tuesday, July 24, 2012
Saturday, May 26, 2012
Slow-Cooker Rotisserie-Style Chicken
This is a favorite and it has great left over benefits. Not only is any chicken left over good, but the broth that comes from it has a fantastic flavor. The broth has been cooked down enough that it is condensed broth, one you can add a bunch of water. I will put it in a jar and freeze it for soup another day.
Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.
1 (4-5 pound ) whole chicken This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.
The rub:
Making Broth with the left over bones from this recipe.
I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.
I will try to add a picture after dinner tonight.
Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.
1 (4-5 pound ) whole chicken This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.
The rub:
- 2-3 tsp. Kosher salt
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper (Sometimes I add more or less depending on our mood. If you follow this amount it isn't hot).
- 1/2 tsp. black pepper
- Clean up the chicken and discarding skin (if desired) and inner stuff. Washing the chicken very well. (I usually use a crock pot bag for this recipe too. Otherwise spray the inside of the crock well).
- Mix all of the rub ingredients together in a bowl. After mixing it up rub down the chicken very well.
- Place chicken, breast down, into the crock.
- Put 3-4 cloves of garlic inside of the chicken as well as pieces of quartered onion.
- Add potatoes on top if desired.
- DO NOT ADD WATER!
- Cover and cook on high for 4-5 hours or on low for 8 hours. (check if on low after 7 hours. All crocks cook different).
Making Broth with the left over bones from this recipe.
I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.
I will try to add a picture after dinner tonight.
Monday, February 28, 2011
Crock-Pot Beans
Here is the recipe for Slow-Cooker Beans.
3 Cups Pinto beans (you can use really any kind. I have used all sorts.)
1/2 of an onion chopped
2-3 garlic cloves, chopped
2 TBL of oil ( I like olive or grape - Healthier)
Enough water or broth (I really like Vegetable broth) to fill pot 2/3 full.
1) Wash and pick through the beans.
2) Put beans in the crock with water. More then cover them. I prefer filtered water.
3) Cook on high for one hour. Dump water and wash beans through a colindar .
( We call this the toot water. If you don't do this part you will be sorry with a stomach ache and very bad gas. Not pretty!!)
4) Put beans back in the pot with broth or water. Add onion, garlic, and oil.
5) Cook on high for about 5-6 hours.
6) When beans are tender, add Salt and Pepper to taste. Salt should be added last as they will make the beans tough.
Refried Beans
Take about 2 cups of the beans you made (maybe the day before) and some of the juice. Put it in a small skillet with a little oil in the bottom. Heat and Mash as you go. I use an old potato masher. Continue With the heat and mashing until the liquid evaporates and you have the consistency that you want.
Crock-Pot Chocolate Peanut Butter Cup Cake
Slow-Cooker Chocolate Peanut Butter Cup Cake
1 cup all-purpose flour
1 cup sugar (divided. This is important.)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 tablespoon canola oil ( I used Grape seed oil)
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
The Directions.
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
(I would quadruple the portions and put it in the 6 quart pot. Also, don't let it over cook. There isn't as much of the molten chocolate underneath if you cook it too long).
1 cup sugar (divided. This is important.)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 tablespoon canola oil ( I used Grape seed oil)
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
The Directions.
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
(I would quadruple the portions and put it in the 6 quart pot. Also, don't let it over cook. There isn't as much of the molten chocolate underneath if you cook it too long).
Crock-Pot Lasagna
Crock-Pot Lasagna YUM!
I made a Lasagna yesterday in the crock -pot. I took 3 recipes and made my own. I do that sometimes and then forget to write down what I did. Well, I'll wrote it here because it was good. I think the best one I've made.
I used the 6-quart large oval crock pot.
2-lbs ground beef
Italian spices (I really opened the cabinet and sprinkled some of this and that. I'll try to list all I used)
Oregano
Parsley
Basil
little Rosemary
Italian Seasoning
One small yellow onion
minced garlic (I had the jarred on hand. About 3 cloves or more)
1-1 1/2 jars of spaghetti sauce ( I used Trader Joe's Tomato Basil Marinara)
Lasagna noodles
2 -16 oz. containers of ricotta cheese
2 eggs
1/2 cup of parmesan cheese (I just used the shaker can kind)
One package of baby spinach
Shredded cheese (usually you use mozzerella. I used cheddar and some string cheeses I had)
1) Saute the onion in a little olive oil until clear.
2) Add the ground beef to the onions. Add spices and brown the meat.
3) Drain the grease off the browned meat. Add spaghetti sauce. Add enough sauce that it is really wet and saucey (Don't rinse or throw away jar yet!)
4) Simmer on low for a few minutes until it is good and warm.
5) Now you will start to layer. First put some of the meat mixture on the bottom.
6) Add a layer of noodles. Break them to fit and make a good layer.
7) Mix the ricotta cheese with the eggs and parmesan cheese.
8) Smear a layer of the ricotta mixture on the noodles.
9) Add Spinach (and or any other vegetable you want to add here).
10) Throw in a layer of shredded cheese.
11) Add more meat mixture.
12) Continue to layer until pot is to desired capacity.
13) Finish with a little meat sauce on top, sprinkled with a pretty layer of cheese.
14) Take your empty spaghetti jar swirl in 1/4 cup of water and pour that all over the top of the lasagna.
15) Cook on low for 8 hours or high for 4.
This came out nice and firm. I actually cut it with a spatula and lifted out pieces. Usually a crock lasagna is a little goopy. It is the egg and parmesan in the ricotta that gives it the firmness. I am so excited that I found that little secret out. (Thanks Sis! You know who you are.)
I didn't take a picture. I was too hungry after smelling it all day. I'll take a picture of the leftovers today.
I used the 6-quart large oval crock pot.
2-lbs ground beef
Italian spices (I really opened the cabinet and sprinkled some of this and that. I'll try to list all I used)
Oregano
Parsley
Basil
little Rosemary
Italian Seasoning
One small yellow onion
minced garlic (I had the jarred on hand. About 3 cloves or more)
1-1 1/2 jars of spaghetti sauce ( I used Trader Joe's Tomato Basil Marinara)
Lasagna noodles
2 -16 oz. containers of ricotta cheese
2 eggs
1/2 cup of parmesan cheese (I just used the shaker can kind)
One package of baby spinach
Shredded cheese (usually you use mozzerella. I used cheddar and some string cheeses I had)
1) Saute the onion in a little olive oil until clear.
2) Add the ground beef to the onions. Add spices and brown the meat.
3) Drain the grease off the browned meat. Add spaghetti sauce. Add enough sauce that it is really wet and saucey (Don't rinse or throw away jar yet!)
4) Simmer on low for a few minutes until it is good and warm.
5) Now you will start to layer. First put some of the meat mixture on the bottom.
6) Add a layer of noodles. Break them to fit and make a good layer.
7) Mix the ricotta cheese with the eggs and parmesan cheese.
8) Smear a layer of the ricotta mixture on the noodles.
9) Add Spinach (and or any other vegetable you want to add here).
10) Throw in a layer of shredded cheese.
11) Add more meat mixture.
12) Continue to layer until pot is to desired capacity.
13) Finish with a little meat sauce on top, sprinkled with a pretty layer of cheese.
14) Take your empty spaghetti jar swirl in 1/4 cup of water and pour that all over the top of the lasagna.
15) Cook on low for 8 hours or high for 4.
This came out nice and firm. I actually cut it with a spatula and lifted out pieces. Usually a crock lasagna is a little goopy. It is the egg and parmesan in the ricotta that gives it the firmness. I am so excited that I found that little secret out. (Thanks Sis! You know who you are.)
I didn't take a picture. I was too hungry after smelling it all day. I'll take a picture of the leftovers today.
Crock-Pot Enchilada Casserole
Crock-Pot Enchilada Casserole
I really like this recipe. One that gives us something a little different in the crock.
I use a big oval 6 quart crock pot. So this is a big recipe. You can cut it down for the smaller pot.
2 lbs. ground beef
1 small chopped onion
minced garlic (to taste. 2 cloves?)
2-3 cans of pinto beans (red or black beans are good too), drained
28 oz. stewed tomatoes ( I use the diced. I also use one regular and one spiced with green chile's.)
8-16 oz. jar of mild salsa
18-20 corn tortillas
Grated cheese- I prefer the mixed Mexican cheese.
Opt. Sour cream
Opt. black olives, sliced
Opt. green onions
Opt. Tortilla chips
1) Brown the ground beef with the onions and garlic. Drain any fat.
2) Take the tomatoes and blend them to make them soupier. (do you want it chunky? It's up to you.)
3) Add the beans, blended tomatoes, and salsa (I use about 2/3 of a 16 oz. jar) to the ground beef mixture.
4) Simmer mixture for about 5-10 minutes.
5) Spray the inside of your crock-pot with a non-stick spray.
6) Put about 1/2 - 3/4 of a cup of the meat mixture in the bottom of the crock.
layer about 5 tortillas on top of that.
7) Add another layer of meat on the tortillas.
8) Layer some cheese on top of this meat layer.
9) Add a layer of cheese.
10) Continue layers in order (tortillas, meat, cheese) until everything is used up ending with meat then cheese.
11) Cook on low for 4-5 hours or until everything is heated through.
When you serve this dish, I usually put a blob of sour cream sprinkled with chopped green onions and sliced black olives. I also serve it with tortilla chips. We like to eat it like a dip.
This is a yummy hot dinner. I can't remember where I got it originally, maybe a magazine but, I have changed it so much over time I'm sure the . It is so simple. You can tweak it to fit your families taste.
I use a big oval 6 quart crock pot. So this is a big recipe. You can cut it down for the smaller pot.
2 lbs. ground beef
1 small chopped onion
minced garlic (to taste. 2 cloves?)
2-3 cans of pinto beans (red or black beans are good too), drained
28 oz. stewed tomatoes ( I use the diced. I also use one regular and one spiced with green chile's.)
8-16 oz. jar of mild salsa
18-20 corn tortillas
Grated cheese- I prefer the mixed Mexican cheese.
Opt. Sour cream
Opt. black olives, sliced
Opt. green onions
Opt. Tortilla chips
1) Brown the ground beef with the onions and garlic. Drain any fat.
2) Take the tomatoes and blend them to make them soupier. (do you want it chunky? It's up to you.)
3) Add the beans, blended tomatoes, and salsa (I use about 2/3 of a 16 oz. jar) to the ground beef mixture.
4) Simmer mixture for about 5-10 minutes.
5) Spray the inside of your crock-pot with a non-stick spray.
6) Put about 1/2 - 3/4 of a cup of the meat mixture in the bottom of the crock.
layer about 5 tortillas on top of that.
7) Add another layer of meat on the tortillas.
8) Layer some cheese on top of this meat layer.
9) Add a layer of cheese.
10) Continue layers in order (tortillas, meat, cheese) until everything is used up ending with meat then cheese.
11) Cook on low for 4-5 hours or until everything is heated through.
When you serve this dish, I usually put a blob of sour cream sprinkled with chopped green onions and sliced black olives. I also serve it with tortilla chips. We like to eat it like a dip.
This is a yummy hot dinner. I can't remember where I got it originally, maybe a magazine but, I have changed it so much over time I'm sure the . It is so simple. You can tweak it to fit your families taste.
Mexican Chicken in the Crock-Pot (for Burritos)
Mexican Chicken in the crock (for burritos)
So my oldest son made the Crock-Pot beans the other day and took the other crock to put in 5 frozen chicken breasts (because it is good left over on salad) and poured a whole jar of salsa on it. Turned the crock on High for about 5-6 hours. After they were done, I shredded them with two forks. YUM Great burritos that night. Chicken, beans, salsa, sour cream, and cheese. OOO LALA!! O.K. it's a quicky.
This chicken is super good on salad as well.
This chicken is super good on salad as well.
Chili in the Crock-Pot
First Day of School and Chili
So we had our first day of school yesterday. It was mostly like an orientation to the year and what to look forward to. We went through our notebooks, our subjects we will be doing, our weekly schedule, and then did a couple of worksheets. I usually take a picture of everyone for their notebook but, I didn't get there. It is definitely different with the 2 Little's (4 and 2yos). It was also cold and dreary. Not like our usual beautiful sky first day of school. Everyone was up but, not all ready for the day.
I did make an interesting dinner for them. They wanted Chile Cheese fries the other day (they saw it on a picture) and I told them I would make some. Well, I made the best chili I've ever made and then put them on top of tater tots and sprinkled cheese on top. They loved it. Me... not so much. The chili was good but, I'd rather eat it with chips or nothing. I'm not much of a tater tot fan. Here is a picture and the chili recipe I used.
 |
| The view from our balcony on the first day of school. Dreary. |
Chili
2 lbs ground beef
2-15 oz. can Kidney beans
1-15 oz. can pinto beans
1- 15 oz. can tomato sauce
1-10 oz. can Rotel Original (we don't usually have that here
in So Cal but, I found it at Target)
1-14.5 oz can diced tomatoes
1-small onion diced
2-3 garlic cloves
3/4 tsp black pepper
1 1/4 tsp. salt
3/4 TBL chili powder (add more to you taste)
2/3 tsp cumin
- Throw Onions and Ground beef into the pot.
- Brown ground beef until the onions are clear, then drain off fat.
- Dump all ingredients into the crock-pot. Stir to combine.
If you want to, dump it on oven baked fries or tater tots. You could then top with cheese and even a little sour cream. They loved it.
Another option is to serve with oyster crackers or Fritos. (Trader Joe's version is yummiest).
Hope you enjoy it.
17 Bean Soup in the Crock-Pot
Bean Soup
I have looked at those bags at the grocery that says 17 bean soup. They look pretty but, kinda... I don't know, vegetarian. Well, I finally decided to go for and just try it. So, here is the recipe I used. (You know I had to use my crock-pot).
1 bag of 17 bean soup (if there is a flavor packet, throw it away. It can't be good for you).
1 10 oz can Rotel
1 14.5 oz can of diced tomatoes
1 onion
1 box of vegetable broth
2 cloves of garlic
Italian seasoning (basil, oregano, parsley)
salt and pepper to taste
-First I rinsed the beans in a colander and pulled out any bad ones or rocks, etc.
-Then put them in a slow cooker with water. Fill enough water to fill the the crock 2/3 to 3/4 full.
-Put the crock on high for one hour to an hour and a half.
-After the hour is up, pour the beans into a colander again dumping all of the water. Rinse the beans again.(This gets rid of the gassy water. This is instead of soaking overnight.)
Return beans to crock. Add all other ingredients except the salt. (Cooking beans in salt results in tough beans). Including adding extra water to fill crock up until it is 3/4 full.
- Cook for about 8 hours on high. You can cook for longer if you like.
-Add Salt at the end for flavor.
The verdict: My husband loved them. He actually ate half the pot alone. Also, very good the next day. We put it over pasta the second day.
Rotel is so good. I had never used it because we couldn't find it here in California. Now that I found it at Target and if was on sale for .87 a can.
1 bag of 17 bean soup (if there is a flavor packet, throw it away. It can't be good for you).
1 10 oz can Rotel
1 14.5 oz can of diced tomatoes
1 onion
1 box of vegetable broth
2 cloves of garlic
Italian seasoning (basil, oregano, parsley)
salt and pepper to taste
-First I rinsed the beans in a colander and pulled out any bad ones or rocks, etc.
-Then put them in a slow cooker with water. Fill enough water to fill the the crock 2/3 to 3/4 full.
-Put the crock on high for one hour to an hour and a half.
-After the hour is up, pour the beans into a colander again dumping all of the water. Rinse the beans again.(This gets rid of the gassy water. This is instead of soaking overnight.)
Return beans to crock. Add all other ingredients except the salt. (Cooking beans in salt results in tough beans). Including adding extra water to fill crock up until it is 3/4 full.
- Cook for about 8 hours on high. You can cook for longer if you like.
-Add Salt at the end for flavor.
The verdict: My husband loved them. He actually ate half the pot alone. Also, very good the next day. We put it over pasta the second day.
Rotel is so good. I had never used it because we couldn't find it here in California. Now that I found it at Target and if was on sale for .87 a can.
Brussels Sprouts in the Crock-Pot
BRUSSELS SPROUTS
(I actually doubled everything for my family and there was only 8 sprouts left. I'm not kidding.)
1lb brussels sprouts
3 TBL Butter (I used a little more. I wonder if you could use Olive oil instead).
1TBL Dijon Mustard (Used Trader Joe's Aioli Garlic Mustard Sauce)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup water
Directions:
Use a 4 quart slow cooker. Wash and trim the ends off of each sprout and cut in half. Put everything in the slow cooker. Cover and cook on low for 4 hours or high for 2 to 3. When it is all done mix it well so the sauce gets on all of the sprouts (we had a few with too much mustard). The edges of the sprouts and the pot will get a bit brown and crispy looking. That is exactly what it is supposed to do.
Enjoy. I am not exaggerating when I tell you that only one small dude didn't enjoy them. He did eat them though. Everyone else (including my husband who hates brussels sprouts) had seconds. Little girlie started stealing little dudes when he was talking. I am not making this up. We made 2 lbs and I put 8 sprouts in a container for left overs.
Well, let me know if you make this and how it turns out.
(I actually doubled everything for my family and there was only 8 sprouts left. I'm not kidding.)
1lb brussels sprouts
3 TBL Butter (I used a little more. I wonder if you could use Olive oil instead).
1TBL Dijon Mustard (Used Trader Joe's Aioli Garlic Mustard Sauce)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup water
Directions:
Use a 4 quart slow cooker. Wash and trim the ends off of each sprout and cut in half. Put everything in the slow cooker. Cover and cook on low for 4 hours or high for 2 to 3. When it is all done mix it well so the sauce gets on all of the sprouts (we had a few with too much mustard). The edges of the sprouts and the pot will get a bit brown and crispy looking. That is exactly what it is supposed to do.
Enjoy. I am not exaggerating when I tell you that only one small dude didn't enjoy them. He did eat them though. Everyone else (including my husband who hates brussels sprouts) had seconds. Little girlie started stealing little dudes when he was talking. I am not making this up. We made 2 lbs and I put 8 sprouts in a container for left overs.
Well, let me know if you make this and how it turns out.
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