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.

Wednesday, October 18, 2017

CREAMY GARLIC SWISS STEAK

2 lbs round steak, 3/4-inch thick
salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.


 Note: File Photo

Saturday, October 14, 2017

WEEKDAY CHILI

2 lbs ground beef
2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

 Pillsbury Photo

Friday, October 13, 2017

LEMON TURKEY BREAST

1 (3 lb) turkey breast
1/2 cup lemon juice
6 garlic cloves, minced
1/4 tsp dried parsley
1/4 tsp dried tarragon
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup chicken broth

Place the turkey breast in a crockpot or slow cooker.

Combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper, and broth in a small bowl, mixing well.  Pour the mixture over the turkey.

Place lid on cooker and cook on low 8 to 10 hours or on high for half that time.

Remove from cooker and allow to set about 4 or 5 minutes before slicing to serve.

Yield: 4 to 6 servings

NOTE: This is a great recipe for diabetics and for those on the weight watchers program.

Note: File Photo. Credit on photo.

Thursday, October 12, 2017

OLD WORLD HOOLIPSEY (PORK, CABBAGE, & RICE)

NOTE: This recipe calls for ground pork.  It is important to use ground pork, not pork sausage.  Either grind your own pork or buy ground pork.

1 large head or 2 small to medium heads green cabbage
1 lb ground pork (see note above)
1 onion, chopped
1 1/2 cups brown rice, uncooked
salt and pepper to suit your taste
1 jar (32-oz) sauerkraut, drained - juice reserved

Fill a large pot halfway full of water (large enough to hold the cabbage/cabbages whole).  Sprinkle with a little salt and bring to a boil over medium-high heat. 

Run a sharp knife around the cabbage stems to loosen leaves.  Lower the temperature of the water to a simmer.  Place the cabbage/cabbages core side down in the water.  Place lid on pot.

In a large bowl combine the ground pork, onion, rice, salt, and pepper.  Pour the juice reserved from the sauerkraut over the mixture.

Drain the cabbage and allow to cool enough to handle.  Remove the wilted leaves and set aside.

Layer half the sauerkraut in the bottom of the slow cooker or crockpot.

Place a tablespoon of the pork mixture in the center of each cabbage leaf; wrap leaf around pork and place, seam side down, atop the sauerkraut in the cooker.  Cover the cabbage rolls with the remaining sauerkraut. 

Place lid on cooker and cook on low for 6 hours.

To serve, gently lift the cabbage rolls from the sauerkraut and place on serving platter.  Serve the sauerkraut around the cabbage rolls.

Yield: 8 to 10 servings

Wednesday, October 11, 2017

MEXICAN RICE/BEAN SOUP

1/2 cup chopped yellow onions
1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.

Tuesday, October 10, 2017

ORANGE BEEF STEW

1 1/2 lbs beef stew meat
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Yield: 4 to 6 servings
Note: This is a file photo.

Monday, October 9, 2017

GREEN BEANS, POTATOES, AND HAM

This is a recipe I got from the internet five or six years ago.

2 lb fresh green beans, rinsed and trimmed
1 onion, chopped
3 ham hocks
1 1/2 lbs new potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tbsp chicken bouillon granules
freshly ground black pepper, to taste

Break beans in half and place in slow cooker with just enough water to cover. Add the onion and ham hocks.

Place lid on cooker and cook on high until simmering. Reduce heat to low and cook 2 to 3 hours until the beans are crisp tender but not done.

Add the potatoes and cook another 45 minutes or until tender. While potatoes cook, remove ham hocks and shred the meat; return to the cooker. Add the seasoning and bouillon; cook until potatoes are tender.

File photo that was with recipe.

MEXI STEW

1 lb ground beef
1/2 cup chopped onion
1 pkg (16-oz) frozen corn
1 can black beans
1 can chili beans
1 can pinto beans with jalapeno
1 can diced tomatoes
1 pkg taco seasoning mix
1 soup can water

Brown the ground beef and onion together in a skillet, stirring to break up meat.  Pour into a colander and drain well.

In the crockpot or slow cooker, combine the drained beef and onions, corn, all the beans, and the tomatoes.  In a small bowl, stir the water into the taco seasoning mix and blend well; pour over the ingredients in the crockpot.

Place lid on cooker and cook about 3 hours on low or 1 to 1 1/2 hours on high or until heated through and flavors have a chance to blend.


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Thursday, October 5, 2017

GREEN CHILE CORN CHOWDER

1 can (16-oz) cream-style corn
3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

Note: File Photo

Wednesday, October 4, 2017

LEMON-DIJON CHICKEN

1/4 cup canola oil
3 tbsp Dijon mustard
1/2 cup lemon juice
salt to taste
pepper to taste
1/2 tsp dried basil
2 tbsp minced onion
3 to 4 lb whole chicken

In a small bowl combine the oil, mustard, lemon juice,salt, pepper, basil, and onion.

Place the chicken in crockpot or slow cooker; pour the seasoning mixture over chicken.

Place lid on cooker and cook on high for 1 hour, lower temperature to low and cook another 3 to 4 hours until chicken is cooked through.

Serving suggestion: serve over cooked brown rice.


 Note: File Mug