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.

Saturday, May 31, 2014

CROCK POT BRISKET TACOS

This is a recipe I got from a another pinner on Pinterest. I made a few changes to suit myself.

  • 3 lb brisket
  • Salt
  • Ground black pepper
  • 1 Tbsp chili powder
  • 3 cloves garlic, minced
  • 16 oz Dublin Dr. Pepper (made with real sugar)
  • Mango Barbecue Sauce
  • 1 1/2 Tbsp olive oil
  • 1 medium yellow onion, chopped (about 3/4 – 1 cup)
  • 1/2 cup ketchup
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 1/2 tsp Creole (spicy brown) mustard
  • Salt
  • Pepper
  • 1/4 cup mango chutney
  1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
  3. Cook on low for 8 hours.
  4. Remove from the crockpot and let rest for 15 minutes.
  5. Slice against the grain (1/8-1/4 inch thick).
  1. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
  2. Saute onions for 5 minutes.
  3. Add garlic and cook until fragrant.
  4. Stir in the remaining ingredients and simmer for 5 minutes.
  5. Transfer to a blender or food processor and run until smooth.
  • 8 8-in flour tortillas
  • 8 oz brie, thinly sliced
  • 1 cup monterrey jack, shredded
  • olive oil or cooking spray, to brush tortillas
  • cilantro, for garnish (optional)
  1. To assemble: Heat a griddle or large pan over medium-high.
  2. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
  3. Top with a spoonful or two of barbecue sauce and fold the other half over.
  4. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
  5. Cook until the bottom is crisp and flip over.
  6. (Or just heat the tortillas and fill with the meat, cheeses, cilantro, or other toppings of your choice)

Friday, May 30, 2014

CROCK POT BEEF AND BROCCOLI

I got this recipe today from a friend. I have not made it yet.

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme...
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.


Thursday, May 29, 2014

PEACH OR APRICOT BUTTER

4 (1-lb 14-oz each) cans peaches or apricots, drained
3 to 4 cups sugar
2 teaspoons cinnamon
1 teaspoon cloves

Drain fruit and remove pits; puree fruits using blender or food strainer.  Pour into crock pot, Add remaining ingredients. Cover and cook on high 8-10 hours. Remove cover during last half of cooking. Stir occasionally.

Variation: Fresh peach or apricot butter: Wash, peel, pit and cook fruit until soft. Add sugar when cooked (using 1/2 to 3/4 cup sugar to each cup of fruit). Add spices and cook as directed above.


Tuesday, May 27, 2014

CRAN-APPLE PORK ROAST

1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, mince
1 can whole-cranberry sauce
salt and pepper to suit your taste
1/2 cup unsweetened apple juice
2 apples, cored, peeled, coarsely chopped
1/2 cup brown sugar

Rub roast all over with the garlic and place in slow cooker. Sprinkle with salt and pepper.

In a medium mixing bowl, combine the cranberry sauce, apple juice, and brown sugar; stir until well combined and brown sugar is dissolved.

Sprinkle the apples over and around the roast in the cooker.

Pour the sauce mixture over all.

Place lid on cooker and cook on low setting 9 to 11 hours.

Delicious served with brown rice!


Saturday, May 24, 2014

SPECIAL SPINACH

3 pkgs (10-oz each) frozen spinach, thawed and drained
2 cups low-fat cottage cheese
1 1/2 cups grated cheddar cheese
3 large eggs
1/4 cup white whole-wheat flour
1/4 cup butter, melted

Mix all ingredients together and transfer to a slow cooker that has been very lightly sprayed on the sides with nonstick cooking spray.

Place lid on cooker and cook on high for 1 hour. Reduce heat to low and cook another 4 to 5 hours.

Note: This is a stock photo.



Friday, May 23, 2014

GREEK CHICKEN THIGHS AND VEGETABLE RAGOUT

1 lb carrots, cut into pieces 1 to 1 1/4-inch size
1 lb Yukon Gold potatoes, cut into wedges
2 lbs boneless, skinless chicken thighs. trimmed of fat
1 can +1/3 cup low-sodium chicken broth
4 garlic cloves, minced
3/4 tsp salt
1/4 tsp black pepper
1 can artichoke hearts, rinsed (quartered if large in size)
1 large whole egg
2 egg yolks
1/3 cup fresh lemon juice
1/3 cup chopped fresh dill

Place carrots and potatoes over bottom a slow cooker; arrange chicken over the veggies.

In a saucepan, bring the chicken broth, garlic, and salt to a simmer over medium heat; pour over the chicken and veggies.

Place lid on cooker and cook until chicken is cooked through and veggies are tender, approximately 3 hours on high or 4 to 5 hours on low.

Add the artichokes to the cooker and cook on high for another 5 minutes.

While artichokes cook, whisk together the egg, egg yolks, and lemon juice in a small mixing bowl.

Using a slotted spoon, transfer the chicken and vegetables to a serving bowl. Cover with foil to keep warm.

Ladle 1/2 cup of the cooking mixture into the egg mixture; whisking until smooth: whisk into the cooking liquid remaining in the cooker.  Replace lid on cooker and cook, whisking a couple of times during cooking, for 15 to 20 minutes until slightly thickened. Pour the sauce over the chicken and vegetables. Sprinkle with the chopped dill before serving.

Yield: 6 servings
Note: This makes a good diabetic recipe as it has 355 calories, 27 g carbs and 34 g protein per serving.

 
Note: This is considered a healthy recipe and may not be appreciated by those who choose not to eat healthy!

JOY'S SLOW COOKER MEXICAN BEEF STEW

2 lb beef stew meat, cut into bite-size cubes
1 can (28-oz) whole tomatoes - do not drain
1 onion, chopped
1 tsp chili powder
1 packet (1.25-oz) taco seasoning mix
1 can (15-oz) pinto beans
1 can (11-oz) Mexicorn, drained
Shredded Mexican-blend cheese, for garnish
Chopped fresh cilantro, for garnish

Mix the beef, tomatoes, onion, and chili powder in a slow cooker. Cover and cook on low setting 9 to 11 hours or until the beef is tender.

Stir in the taco seasoning, pinto beans and corn. Cover and cook on high 20 to 30 minutes until thickened.

To serve, ladle into bowls and top with Mexican-blend shredded cheese and chopped fresh cilantro, if desired.


Thursday, May 22, 2014

ROAST PORK WITH MASHED POTATOES AND GRAVY

  •  1 can (14-1/2 ounces) chicken broth
  •  1/4 cup cider vinegar
  •  2 tablespoons Worcestershire sauce
  •  1 tablespoon brown sugar
  •  2 teaspoons Italian seasoning
  •  1 teaspoon salt
  •  1 teaspoon pepper
  •  2 teaspoons cornstarch
  •  2 cups refrigerated mashed potatoes
  • Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.
  • Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
  • For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.Yield: servings.

Friday, May 16, 2014

APPLE PEANUT BUTTER CRUMBLE

4 medium cooking apples, peeled and sliced
1/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup butter, softened
2 tbsp peanut butter
ice cream or whipped cream for serving, optional

Place the apples in a slow cooker.

In a small mixing bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg together until well mixed. Using a pastry blender or two knives, cut in the butter and the peanut butter until crumbly. Sprinkle the mixture over the apples in cooker.

Place lid on cooker and cook on low 5 to 6 hours.

Serve warm and top with ice cream or whipped cream, if desired.

Note: This is a file photo.

Thursday, May 15, 2014

ORIENTAL FLAVORED PORK ROAST

3/4 cup unsweetened apple juice
2 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp black pepper
3 lb boneless pork loin roast, trimmed
2 1/2 tbsp cornstarch
3 tbsp cold water

Lightly spray interior of slow cooker with nonstick cooking spray.

Combine the juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in the cooker.

Add roast to cooker, turning to coat all sides.

Place lid on cooker and cook on low 7 to 8 hours. Remove roast and keep warm.

In a small saucepan, combine the cornstarch and water until smooth; stir in the cooking juices from roast and bring to a boil. Cook, stirring, for 2 minutes or until thickened.

Slice roast and serve with the gravy/sauce.

Note: This is a file photo.

Wednesday, May 14, 2014

SLOW COOKER TURKEY BREAST II

6 lb turkey breast, skin removed

2 tsp canola or olive oil
salt to suit your taste and diet restrictions
freshly ground black pepper to suit your taste
1/4 tsp poultry seasoning
1 medium yellow onion, quartered
4 garlic cloves, peeled
1/2 cup water

Rinse the turkey breast and pat dry with paper towels.

Rub the oil over the turkey and sprinkle turkey with the salt, pepper, and poultry seasoning.

Place turkey, meaty side up, in slow cooker.

Place the onion quarters and the garlic cloves around the sides of the turkey.

Place lid on cooker and cook on low 9 to 10 hours (meat thermometer in the thickest part of the breast should read 170 degrees).

Remove turkey breast from the slow cooker to a cutting board; allow to rest for 10 minutes before slicing to serve.

I apologize for the red background. I transferred this from my Diabetic blog and can't get rid of the red. I am tech challenged.

Tuesday, May 13, 2014

EASY ROAST CHICKEN

3 lb whole frying chicken
salt to suit taste
pepper to suit taste
1/2 tsp poultry seasoning
1/2 onion, chopped
1 celery rib, chopped
1/4 tsp dried basil

Rinse chicken and pat dry with paper towels; sprinkle the cavity with the salt, pepper, and poultry seasoning. Put the onion and celery inside the cavity.

Place chicken into a 4 or 5-quart slow cooker and sprinkle with the basil.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 6 hours.

Stock photo

Tuesday, May 6, 2014

WW'S CLASSIC BEEF CHILI

Note: This is a recipe I got from Weight Watchers Magazine over 10 years ago.

1 lb 90% lean ground beef
2 garlic cloves, finely chopped
2 tbsp chili powder
1 tsp ground cumin
1 can (28-oz) crushed tomatoes
1 can (15-oz) red kidney beans, rinsed and drained
1 onion, chopped
1/4 cup canned diced green chiles
2 tbsp tomato paste
Fresh oregano sprigs for garnish, if desired

Cook the beef and garlic in a nonstick skillet, breaking up meat with spoon, until meat is browned. Drain off any fat. Add the chili powder and cumin and stir to coat the meat.

Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Place lid on cooker and cook on high until the flavors are blended, 4 to 5 hours.

Garnish with the oregano sprigs, if desired.

Yield: 8 servings
Per serving: 170 calories, 5 g fat (2 g saturated), 32 mg cholesterol, 331 mg sodium, 16 g carbs, 5 g fiber, 17 g protein, 59 mg calcium
WW Points: 3