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.

Thursday, July 28, 2011

ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick
1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

Friday, July 15, 2011

BBQ PORK CHOPS

1 tbsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in center-cut pork loin chops, trimmed
1 tsp olive oil
1 large yellow onion, thinly sliced
1 cup tomato puree
1/4 cup ketchup
2 tbsp honey
1/2 tsp chili powder

Preheat broiler. Spray a cookie sheet that has sides with nonstick cooking spray.

Mix paprika, garlic powder, salt, and pepper in cup. Rub pork chops with the oil then the spice mixture. Place the chops on the prepared cookie sheet and broil 5-inches from the heat until lightly browned on each side.

In a saucepan, cook the onion, tomato puree, ketchup, honey, and chili powder to soften onion and blend flavors. Spread half the sauce in the bottom of a 5 to 6-quarts slow cooker. Place the browned chops over the sauce in the slow cooker. Mix any drippings from the chops into the remaining sauce. Pour sauce over the chops. Cover and cook on low until the chops are fork tender, 3 to 4 hours.


Sunday, July 10, 2011

SLOW COOKER POTATO, CARROT, AND ONION POT ROAST

2 tbsp butter
1 tbsp canola oil
1 large onion, cut into wedges
3 lb rump roast
3 carrots peeled and sliced
3 medium russet potatoes, cut into large cubes
2 bay leaves
1/2 tsp salt
1 box dry onion soup mix (both packets)
3 cups boiling water
1 tbsp cornstarch

Melt the butter in the oil in a large skillet. Add the onion wedges and roast. Brown the beef on all sides. Transfer the beef and onion to the slow cooker.

Arrange the potatoes, carrots, and bay leaves around the roast. Sprinkle the salt over all.

In a heatproof bowl, combine the onion soup mix with the boiling water. Stir until smooth. Pour over the meat and vegetables in the slow cooker. Cover cooker and cook on high 3 1/2 to 4 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to form a paste. Add 2 cups of the hot liquid from the slow cooker and bring to a boil, stirring until the gravy is thickened. Serve the roast with the vegetables and gravy.


Note: Replace the onion soup mix with onion-mushroom soup mix, if desired.

Saturday, July 9, 2011

APPLE CHICKEN MEATBALLS

1 lb ground skinless chicken breast
1 small yellow onion, finely chopped
1 Granny Smith apple, peeled and shredded
1 slice whole-wheat bread, crumbled fine
1/2 cup shredded low-fat cheddar cheese
1/4 cup finely chopped fresh parsley
2 tbsp grated Parmesan cheese
1 large egg
3/4 tsp salt
3/4 tsp dried thyme
dash of garlic powder

Combine all ingredients together in a large bowl; mix well. Form the mixture into 36 meatballs.

Place meatballs in a 5 to 6-quart crockpot or slow cooker. Cover and cook 5 hours on high or 8 to 10 hours on low.

Yield: 12 servings of 3 meatballs
Per serving: 82 calories, 2 g (1 sat) fat,250 mg sodium, 4 g carbs, 1 g fiber, 11 g protein

Thursday, July 7, 2011

CROCKPOT SLOPPY JOES

3 lb lean ground beef
1 can (16-oz) tomato sauce
1 cup water
1 green bell pepper, finely chopped
2 medium yellow onions, chopped
2 pkgs dry Sloppy Joe mix
salt and pepper to taste

Brown ground beef in a skillet and drain off the excess fat. Put ground beef into the crockpot and add the remaining ingredients; stir to mix well. Cook on low setting 8 to 10 hours or on high setting for 5 to 6 hours.


Serve on hamburger buns with assorted condiments.

Wednesday, July 6, 2011

SLOW COOKER VEGETABLE BEEF SOUP

1 lb boneless round steak, cut into bite-size pieces
1 can (14 1/2-oz)diced tomatoes, undrained
3 cups water
3 medium potatoes, peeled & cubed
2 medium onions, diced
3 celery ribs, sliced
3 medium carrots, sliced
1 cup cut-up cabbage
3 beef bouillon cubes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups frozen mixed vegetables

Combine all the above ingredients, except the frozen vegetables, in the crockpot or slow cooker. Cover and cook on high for 6 hours. Add the frozen vegetables, cover and cook for an additional 2 hours or until meat and vegetables are tender.


Yield: 8 to 10 servings

Saturday, July 2, 2011

SLOW COOKER BROCCOLI CASSEROLE

Do you enjoy broccoli casseroles but don't want to heat up the oven? Get out the slow cooker or crockpot and enjoy these casseroles year-round!

2 pkgs (10-oz each) frozen chopped broccoli, mostly thawed
1 can condensed cream of celery soup, undiluted
1 1/2 cups shredded cheddar cheese, divided
1/4 cup chopped yellow onion
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 cup crushed butter-flavor (Ritz) crackers
2 tbsp butter

In a large bowl combine the broccoli, soup, 1 cup of the cheese, onion, Worcestershire sauce, and pepper. Spray slow-cooker with nonstick cooking spray. Pour broccoli mixture into the slow cooker. Sprinkle the cracker crumbs evenly over the top. Cut butter into small portions and dot over the crackers.

Cover slow cooker and cook on high for 2 1/2 to 3 hours. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole and cook another 10 minutes or until the added cheese melts.



Yield: 8 to 10 servings