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.

Monday, November 14, 2016


Taco Meat:
1 lb ground turkey
1 small-medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
1 garlic clove, minced
1 can (6-oz) tomato paste
1/2 cup white cooking wine
1 tbsp chopped parsley
1/2 tsp salt
1 tsp pickling spice (yes, you read that correctly!)
4 whole peppercorns
8 taco shells
Cream Sauce - recipe below

Brown turkey and onion in a skillet over medium heat.

In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.

Cream Sauce:
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1 egg, slightly beaten
1/2 cup plain yogurt
Dash of ground nutmeg

Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.

In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.

To assemble tacos:
Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.

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