WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, November 21, 2017

PEARS IN SAUCE

1/4 cup water
4 (approx 2 lb) whole firm pears, peeled leaving stems attached
1 tbsp lemon juice
2 tbsp apricot fruit spread or preserves
1 tsp grated fresh ginger
1/2 tsp cornstarch
1/2 tsp vanilla

Spray the inside of a slow cooker or crockpot with nonstick cooking spray.

Pour the water into the cooker.  Arrange the pears in the cooking with them standing, stems up.

Spoon the lemon juice over the pears.

Place the lid on the cooker and cook on high setting for 2 1/2 hours. 

Remove the pears and set aside.

In a small bowl, combine the apricot spread, ginger, cornstarch and vanilla, stirring until cornstarch is dissolved.  Add to the liquid in the cooker; whisk until blended.  Replace lid on cooker and cook on high setting 15 minutes or until the liquid thickens slightly.  Spoon sauce over pears.

Serve warm or at room temperature.

Yield: 4 servings.

Note:  An easy way to peel pears is to use a vegetable peeler.

 Note: File Photo

Monday, November 20, 2017

PORK MARENGO

2 lbs boneless pork shoulder, cubed
1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz)chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Note: BHG File Photo

Friday, November 17, 2017

BLACK BEAN SALSA DIP

2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slowcooker or crockpot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions. Serve warm with the celery sticks and/or tortilla chips, if desired.

 Note: File photo for reference only. Not this exact recipe.

Thursday, November 16, 2017

BBQ BEEF CHILI

1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese
Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.
Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.


Note: File Photo

Wednesday, November 15, 2017

ROAST IN MUSHROOM SOUP GRAVY

3 to 4 lb shoulder roast
salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

Monday, November 13, 2017

ROOT BEER PULLED CHICKEN

2 1/2 lbs boneless skinless chicken breast and thighs
2 tsp seasoned salt
1 can (12-oz) root beer
1 tbsp olive or canola oil
1/2 medium yellow onion, chopped
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tbsp prepared mustard
2 tsp liquid smoke
10 hamburger buns (seeded are great)
Slaw for topping, optional

Spray inside of slow cooker with nonstick cooking spray; turn cooker on low.

Sprinkle the seasoned salt over the chicken pieces and place in the cooker. Pour root beer over the chicken and turn cooker to high.

Place lid on cooker and continue to cook on high for 6-8 hours.

Approximately 30 minutes before the end of cooking time, place the oil in a saucepan and add onion; cook 5 minutes over medium-high heat until onion is golden brown. Stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Cook mixture on simmer for 10-15 minutes, stirring occasionally.

Drain the liquid from the slow cooker; reserve 1/2 cup.

Shred the chicken pieces, add the sauce and the reserved liquid, stir to coat well.

To serve, place 1/2 cup chicken on each bun and top with the slaw, if using.

Yield: 10 sandwiches

2014 Family Circle Photo




DUTCH PORK STEW POT

2 lbs boneless pork shoulder, cubed into bite-size pieces
1/4 cup all-purpose flour
1 tbsp salt
1 tsp dried thyme
1 tsp coriander
1/4 tsp black pepper
1 can (16-oz) kidney beans
boiling water
4 medium potatoes, quartered
4 medium onions, thick sliced
8 large carrots, thick chunked
2 tbsp butter, sliced into 6 to 8 slices
1 can (14.5oz) diced tomatoes

Place the flour in a large tip-top plastic bag, add the pork cubes and shake to coat well.

In a cup, combine the salt, thyme, coriander, and pepper; set aside.

Drain the liquid from the canned beans.  Place the beans in a 2-cup glass measuring cup and add enough boiling water to reach the 1 1/2 cups line.

Layer ingredients in a slow cooker or crockpot as follows:  Half of the potatoes, half of the onions, half of the pork cubes, half of the kidney beans, and half of the carrots.  As you layer, sprinkle lightly with the seasoning mix you set aside.  Repeat layers, again sprinkling with seasonings.  Be sure to use all the seasoning mix.

Pour the tomatoes over all and dot with the butter.

Place the lid on the cooker and cook on low for 8 hours or on high for 4 hours or until the meat and vegetables are tender.
 
 

Saturday, November 11, 2017

SLOW-COOK VEGETABLE-BARLEY STEW

1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 teaspoon.

 I do not have a picture of this recipe.

Friday, November 10, 2017

CINNAMON ALMONDS

A friend posted this recipe on facebook. I copied it to save here. Haven't tried it yet but I plan to.

PORK/BEANS CHILI VERDE

3/4 to 1 lb boneless lean pork, cut into 1-inch cubes
1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving

Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add the pork and cook until browned on all sides.

In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high.  Season to taste with salt and pepper.  Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred.  Reduce the heat of the cooker to low.  Stir the cilantro into the cooker and cook for 10 minutes on low.

Serve with the sour cream.

Yield: 4 servings.
NOTE: This photo used for reference only. Not this exact recipe.