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.

Friday, June 29, 2012

MOLASSES BABY BACK RIBS

2 racks baby back ribs
1 tbsp steak seasoning
1 cup favorite barbecue sauce
1 cup chili sauce
1 envelope (1-oz) dry onion soup mix
1/4 cup prepared yellow mustard
2 tbsp apple cider vinegar
1/2 cup molasses
1 fresh jalapeno pepper, seeded and diced*

Rinse ribs and pat dry.  Cut into portions.

Line a cookie sheet that has sides with heavy-duty foil and place ribs, meat side up, on the foil.  Rub the steak seasoning on the ribs and broil about 6-inches from the heat for approximately 10 minutes; turn and cook other side an additional 10 minutes.

While ribs are cooking, in a large bowl combine the barbecue sauce, chili sauce, onion soup mix, mustard, vinegar, molasses and jalapeno pepper together and mix well.  Dip the ribs into the sauce mixture and turn to coat.  Place coated ribs in the slow cooker or crockpot.  Pour any remaining sauce over the ribs in the pot.

Place lid on cooker and cook on low for 6 to 8 hours.

Before serving, strain the sauce and skim any fat away; serve with the ribs.  Have lots of napkins handy!!

*When handling jalapeno peppers wear gloves or be very careful.  You do not want to get into any cuts or scrapes on hands and do not rub face or eyes while working with jalapenos!  Be sure to remove all seeds as they are very hot!

Thursday, June 28, 2012

CATALINA CHICKEN

2 lbs chicken breast tenders, rinsed
2 green bell peppers, cut into large strips
1 red bell pepper, cut into large strips
1 yellow bell pepper, cut into large strips
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemon pepper
1 cup Catalina-style bottled salad dressing
2 1/2 tbsp frozen orange juice concentrate, thawed

Layer the bell peppers in the bottom of a crockpot or slow cooker.

Combine the salt, black pepper, and lemon pepper together in a small bowl or cup; sprinkle evenly over both sides of the chicken strips.  Layer atop the bell peppers.

In a 2 cup glass measuring cup combine the salad dressing and orange juice concentrate; pour over the chicken.

Place lid on cooker and cook on low for approximately 4 hours.

Suggestion: Serve over brown rice.

Yield: 4 servings

Note: I got the basic idea for this recipe from a Sandra Lee Semi-Homemade Recipe.

Wednesday, June 27, 2012

BEEF AND MUSHROOM DINNER

2 lb lean beef stew meat, cut into bite-size pieces
1 tsp salt
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1 small onion, sliced thin
1 pkg (16-oz) fresh sliced mushrooms
2 cups sliced carrots, fresh or frozen
1 box (6-oz) long-grain and wild rice
2 cans (14-oz each) beef broth

Place the stew meat in a large bowl; sprinkle with the salt, pepper and garlic tossing to coat well. 

Place the onion slices in a 5-quart slow cooker or crockpot.  Place seasoned meat atop the onion.  Add the mushrooms, carrots, rice, and beef broth.  Stir mixture thoroughly.

Place lid on cooker and cook on low for 6 to 8 hours until the meat is cooked through and tender.  Carrots should also be tender.

Yield: 4 to 6 servings.

Saturday, June 23, 2012

LAMB WITH BALSAMIC VEGGIES

1 (approx. 3lb) lamb roast
1 tsp salt
1 tsp black pepper
1 tsp coriander
2 tsp dried rosemary
1 tsp dried thyme
1 tsp dried mint
1 tsp ground fennel
1 large onion, quartered
2 medium zucchini, cut into rounds about a half-inch thick
2 yellow squash, cut into round about a half-inch thick
2 - 4 medium potatoes, quartered
3 tbsp balsamic vinegar

In a small bowl combine the salt, pepper, coriander, rosemary, thyme, fennel, and mint; rub mixture all over the roast. 

Place the onion quarters in the bottom of the crockpot or slow cooker and top with the roast.  Add the zucchini, squash, and potatoes.  Drizzle the vinegar over the vegetables.

Place lid on cooker and cook on high for 1 hour then on  low for 10 to 12 hours.

Yield: 6 to 8 servings.

Friday, June 22, 2012

PUFF PASTRY TURKEY BASKETS

1 pkg (10-oz) frozen puff pastry shells
2 lbs turkey breast cut into bite-size pieces
1 lb sliced fresh mushrooms
1 cup frozen tiny pearl onions
2 garlic cloves, minced
1 1/2 tsp poultry seasoning
1 can cream of mushroom soup
1/2 cup chicken broth
1 tsp salt
3/4 tsp freshly ground black pepper

Combine the turkey breast, fresh mushrooms, onions, garlic, poultry seasoning, soup, chicken broth, salt, and pepper together in a large mixing bowl.  When completely combined, transfer mixture to a crockpot or slow cooker.  Place lid on cooker and cook mixture on low for approximately 4 hours.

About 30 minutes before turkey mixture is finished cooking, preheat the oven to 400 degrees.  Remove pastry shells from freezer and cook according to the package directions.

When pastry shells are baked, place on serving plates and fill with the turkey mixture allowing some to run over the edges of the shells.

Thursday, June 21, 2012

EASY MIXED BAKED BEANS

3 cans (15-oz each) great northern beans
2 cans (15-oz each navy beans
1/2 lb bacon, fried, drained, crumbled
1 small yellow onion, chopped
1/2 cup molasses
1 cup ketchup
3 tbsp prepared mustard
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp freshly ground black pepper
salt, as desired

Combine the two types of beans, bacon, and onion in a crockpot or slow cooker.

Stir the molasses, ketchup, mustard, and spices together in a medium bowl.  Pour over the bean mixture and stir to mix well.

Place lid on cooker and cook on high 4 to 6 hours.

Wednesday, June 20, 2012

BACON AND ONION POT ROAST

1 (approx. 3 lbs) beef roast
1 lb small red potatoes
2 tsp hamburger/steak seasoning of your choice
8 slices bacon, cooked but not crispy
1 can cream of mushroom soup
2 garlic cloves, minced
1/2 lb fresh mushrooms, sliced
1 large onion, peeled and sliced into medium-thick slices, divided

Wash potatoes and cut any large ones in half; place in the bottom of a slow cooker or crockpot. Lay half the onion slices atop the potatoes.

Sprinkle 1 teaspoon of the seasoning on each side of the roast, rubbing in slightly; place roast over the potatoes and onion slices.  Arrange the bacon slices over the roast.

In a small bowl blend the soup and garlic cloves.  Pour mixture over the roast and bacon.  Top with the remaining onion slices and the mushrooms.

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

When serving, garnish with fresh sprigs of rosemary or thyme, if desired.

The basic idea for this recipe came from Sandra Lee.

Tuesday, June 19, 2012

PORK AND BLACK-EYED PEAS STEW

1 (approximately 2 lb) pork tenderloin, large diced
1 can (15-oz) black-eyed peas
2 cans (14.5-oz each) stewed tomatoes with onions and peppers
1 cup chopped green bell pepper
1 cup uncooked long-grain rice
2 cups homemade or canned vegetable stock
1 tbsp creole seasoning

In a slow cooker or crockpot (about 5-quart size), combine the cut up pork, peas, tomatoes, and bell pepper.

In a medium mixing bowl combine the rice with the stock and seasoning; pour over the ingredients in the cooker.  Stir to mix thoroughly.  Place lid on cooker and cook on low for approximately 5 hours.

Serve with cornbread or a whole-grain crusty bread.

Saturday, June 16, 2012

QUILTER'S PEPPER STEAK

You can put this in your crockpot or slow cooker and quilt (or whatever else you do) for the rest of day!

2 lbs round steak, fat trimmed off
1to 2 tbsp flour
2 tbsp canola oil
1/4 cup low-sodium soy sauce
1 tsp seasoned salt
1 cup chopped onion
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 small jar pimento, drained, and chopped
2 large green bell peppers, cut into rings, divided
1 cans (16-oz each) diced tomatoes, divided
1/2 cup cold water
1/4 cup brewed coffee
1 tbsp cornstarch
Cooked buttered noodles or rice for serving

Cut steak into strips.  Heat oil in a large skillet. Dredge steak strips in the flour with the seasoned salt added.  Brown in the hot oil until browned on all sides.

Meanwhile, put the soy sauce, onion, garlic, sugar, salt, pepper, ginger, one cup of the tomatoes, 1 bell pepper, and the coffee into the crockpot, stirring to blend.  Add the browned steak to the pot, cover, and cook on low 5 to 6 hours.

Add the remaining pepper rings, remaining tomatoes, and the pimento; cook another hour.  Using a slotted spoon, remove the steak from the cooker and place on a serving platter. 

Mix the cornstarch with the cold water until blended.  Pour mixture into the sauce in the cooker, stirring well to incorporate.  Continue cooking until sauce has thickened.  Pour the sauce over the beef.

Serve steak and sauce over hot buttered noodles or rice.

Thursday, June 14, 2012

PLAIN OLD BURROS

2 1/2 beef stew meat, cut into bite-size pieces
1 medium yellow onion, chopped
1 pkg taco seasoning mix
1 tsp oregano
1 tsp garlic powder
1 can (4-oz) chopped green chilies
1 can (16-oz) tomatoes, do not drain
flour tortillas

Layer the ingredients into a crockpot or slow cooker in the order listed above (except tortillas)!  Cover and cook on low 5 hours.  Stir mixture.  Replace lid and cook another 2 hours or so.  Warm the tortillas and serve mixture on the tortillas.

Yield: 4 servings

Wednesday, June 13, 2012

BELL PEPPERS STUFFED WITH BLACK BEANS

1 tbsp canola oil
6 large green bell peppers, seeded and cored
2 cans (15-oz each) black beans, rinsed and drained
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
1 cup shredded Mexican-Blend cheese
1 cup your favorite jarred salsa
1/2 cup fat-free sour cream for garnish, if desired

Heat the oil in a medium skillet; add the onion and saute until crisp tender.  Add the cayenne pepper, oregano, cumin, and the chili powder; remove from heat.

In a mixing bowl, mash 1 can of the beans with the seasoned sauteed onions.  Mix in the remaining can of beans.

Arrange the bell peppers, cut side up, in slow cooker or crockpot; spoon the bean mixture into the peppers.  Top bean mixture with the cheese.  Pour the salsa over cheese; cover and cook on low for 6 to 8 hours.  May cook for half that time on high.

To serve, add a dollop of sour cream atop each pepper, if desired.



Tuesday, June 12, 2012

TASTE OF THE ISLANDS PORK ROAST

3 lb boneless Boston butt pork roast
1/4 cup low-sodium soy sauce
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch

Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan.  Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.

Place the roast in a slow cooker or crockpot.  Pour half the above mixture over the roast; reserve remaining mixture. 

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

Warm the remaining sauce mixture and serve over the pork.

Yield: 6 to 8 servings.

Saturday, June 9, 2012

SLOW COOKER LAYER BARS

2 tbsp soft tub butter, melted
1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tbsp butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk

In a crockpot or slow cooker that has a removable liner, layer the above ingredients in the order given.  DO NOT STIR OR MIX IN ANYWAY! Place lid on cooker and cook on high 2 to 3 hours until firm.

Immediately remove liner from cooker and remove lid.  Allow to stand 5 to 10 minutes.

Run a thin knife or spatula around edge to loosen bars.  Carefully unmold onto a plate or tray and cut into bars.


Friday, June 8, 2012

CHICKEN AND RED POTATOES

2 tbsp butter, softened
8 garlic cloves, minced
1 tbsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp pepper
1 (about 3-lb) whole chicken
1 cup chicken broth
3 tbsp lemon juice
6 red potatoes, cut in half
fresh minced chives or cilantro for garnish, if desired

Make a rub by combining the butter, garlic, rosemary, salt, and pepper together in a small bowl; rub over chicken and in the cavity of the chicken.  Lift skin and rub under skin where possible.

Place the chicken along with the broth, lemon juice and potato halves into a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours.  Or you may cook on high 4 to 5 hours.

Using a large spatula remove the chicken from the cooker.  Use a slotted spoon to remove the potatoes.  Garnish with the chives or cilantro before serving, if desired.

Yield: 4 servings