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.

Monday, October 31, 2016

WHITE CHILI IN A TORTILLA BOWL

4 cans (14.5-oz each) chicken broth
1 can (16-oz) navy beans, drained
1 onion, chopped
2 garlic cloves, minced
1 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground cloves
5 cups chopped cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup water
8 flour tortillas
Monterey Jack Cheese for serving
Salsa for serving
Sour Cream for serving

In a crock pot or slow cooker, combine the chicken broth, beans, onion, garlic, pepper, oregao, cumin, salt, cloves, chicken, chilies and water. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

To serve, make 4 cuts in each tortilla toward the center but not cutting all the way through. Use tortillas to line serving bowls, overlapping edges. Ladle chili into the tortilla lined bowls. Top with the cheese, salsa, and sour cream, if desired. Serve immediately.

Yield: 8 servings

Saturday, October 29, 2016

TURKEY MEATBALLS AND GRAVY

2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup chopped onion
1/2 cup finely chopped celery
2 tbsp chopped parsley
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp garlic powder
2 lbs lean ground turkey
2 tsp canola or olive oil

In a large bowl, combine the first 8 ingredients; add turkey and mix well. Shape mixture into 1-inch diameter balls.

Heat oil in a large skillet, add meatballs and cook until browned. Drain well and transfer to a slow cooker.

Gravy:
1 regular can cream of mushroom soup, undiluted
1 cup water
1 envelope turkey gravy mix
1/2 tsp shredded lemon peel
1/4 cup dried thyme
1 bay leaf

In a bowl, combine all ingredients; pour over the meatballs in the cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours. Discard bay leaf before serving.

Serving advice: Serve over hot buttered noodles or mashed potatoes.

Yield: 8 servings
Note: File Photo

Friday, October 28, 2016

CHEESY TURKEY COTTAGE FRIES

3 to 4 cups frozen cottage-style potatoes
2 cups cubed cooked turkey
2 cups frozen cut broccoli, thawed and drained
1 cup pasteurized processed cheese product
1 jar (2-oz) diced pimiento, drained

Spray the inside of a crockpot or slow cooker with nonstick cooking spray.

Layer the potatoes over the bottom of the cooker.

In a bowl, combine the turkey, broccoli, cheese, and pimento; stir to mix well. Pour over the potatoes in the cooker.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

Yield: Serves 4

Thursday, October 20, 2016

TUNA SALAD CASSEROLE

2 cans (7-oz each) tuna, drained and flaked
1 can condensed cream of celery soup
3 hard-boiled eggs, chopped
1 1/2 cups diced celery
1/2 cup mayonnaise
1/4 tsp black pepper
1 1/2 cups low-salt crushed potato chips, divided

Reserve 1/4 cup of the potato chips. Combine the remaining ingredients and transfer to a crock pot that has been lightly sprayed with nonstick cooking spray. Sprinkle the reserved chips over all. Cover and cook on low setting 5 to 8 hours.

Yield: Serves 4


Disclaimer: This recipe is different as there is no noodles or other pasta in this casserole. I have never made it as I don't eat tuna but I am told it is good.



Wednesday, October 19, 2016

HOT CHICKEN SALAD

2 1/2 cups diced cooked chicken
1 cup toasted almonds
2 cups sliced celery
1/2 cup diced red bell pepper
3 tbsp lemon juice
1 cup mayonnaise
3 tbsp grated onion
1 cup cubed processed cheese, divided
1 cup crushed potato chips, divided
1/2 cup grated Parmesan cheese

Lightly spray the interior of a crock pot with nonstick cooking spray.

In a bowl, combine the chicken, almonds, celery, bell pepper, lemon juice, mayonnaise, onion, 1/2 cup of the processed cheese, 1/2 cup of the potato chips and half the Parmesan cheese; transfer to the prepared crock pot. Place lid on cooker and cook on low 4 to 6 hours.

Before serving, sprinkle with the remaining cheeses and potato chips.

Yield: 6 to 8 servings
Note: This is a file photo 

Tuesday, October 18, 2016

CANDIED POLYNESIAN SPARERIBS

2 lbs lean pork spareribs
1/3 cup soy sauce
1 tbsp ground ginger
1/4 cup cornstarch
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1 tsp salt
1/2 tsp dry mustard
1 small piece gingerroot or 1" long piece crystallized ginger

Preheat oven to 425 degrees.

Cut ribs into individual 3-inch size pieces.

Mix soy sauce, ginger, and cornstarch until mixture is smooth; brush over the ribs. Place on broiler rack and bake in a 425 degree oven 20 minutes to remove the fat; drain.

Combine the sugar, vinegar, water, salt, mustard and ginger together in the crock pot/slow cooker; stir together well. Add the ribs. Place lid on cooker and cook on low 8-10 hours or on high 4-5 hours.

Note: File Photo




Monday, October 17, 2016

BEAN AND CORNBREAD CASSEROLE

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 can (16-oz) red kidney beans, undrained
1 can (16-oz) pinto beans, undrained
1 can (16-oz) diced tomatoes, undrained
1 can (8-oz) tomato sauce
1 tsp chili powder
1/2 tsp black pepper
1/2 tsp prepared mustard
Dash of hot sauce

Lightly grease crock pot or spray interior with nonstick cooking spray.

In a skillet that has been sprayed with nonstick cooking spray, cook the onion, bell pepper, and garlic until tender. Transfer to the crock pot and stir in the beans. Add the tomatoes, tomato sauce, chili powder, pepper, mustard and hot sauce. Cover and cook on high setting for 1 hour. Make the cornbread.

Cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 eggs
3 tbsp olive oil
1 can (8.5-oz) cream-style corn

In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir in the eggs, oil, and corn. Spoon cornbread mixture* over the beans. Cover and cook on high 1 1/2 to 2 hours.

*Depending on the type and size of your crock pot, you may have leftover cornbread batter. If so, place in greased muffin tins and bake at 375 degrees for a half hour or until browned.

Yield: 6 to 8 servings.

Saturday, October 15, 2016

PORK CHOPS WITH JALAPENO-PECAN CORNBREAD DRESSING

6 boneless loin pork chops, 1-inch thick
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup coarsely chopped pecans
1/2 medium jalapeno pepper, seeded and chopped
1 tsp rubbed sage
1/2 tsp dried rosemary
dash of freshly ground black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth*
1 egg, slightly beaten

Trim any excess fat from the chops.

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add chops and cook until browned on both sides, about 10 minutes. Remove from skillet and set aside.

Add the celery, onion, pecans, pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes; set aside.

In a medium bowl, combine the stuffing mix, celery mixture, and the broth in a medium bowl. Stir in the egg until blended. Spoon mixture into slow cooker and arrange chops over the stuffing. Place lid on cooker and and cook on low 5 to 6 hours until chops are cooked through.

*Another cup of broth may be used if you prefer a more moist dressing.

Yield: 6 servings.
Note: File Photo

Friday, October 14, 2016

PORK, POTATO, GREEN BEAN STEW

2 cans (14.5-oz each) chicken broth, divided
1 lb pork loin, trim away fat and cube
4 red potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
1/3 cup white whole-wheat flour
2 cups frozen cut green beans
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp black pepper

Turn cooker on low setting.

In a large skillet, heat one can of the broth, pork, potatoes, onion and garlic about 10 minutes over medium heat; transfer to slow cooker.

Combine 3/4 cup broth with the flour in a small bowl, stirring until smooth; set aside.

Add the remaining broth, green beans, Worcestershire sauce, thyme and pepper to the cooker, stir to blend.
Place cover on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

If you have been cooking on low, turn heat to high; if on high, leave on high and add the flour mixture the last 30 minutes of cooking to thicken.

Yield: 8 servings

Note: File Photo



Thursday, October 13, 2016

ITALIAN-STYLE MEAT LOAF

1 can (8-oz) pizza sauce, divided
1 egg, beaten
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup dry Italian-seasoned bread crumbs
1/2 tsp garlic salt
1/4 tsp black pepper
1 1/2 lbs lean ground beef
1 cup shredded mozzarella cheese

Reserve 1/3 cup pizza sauce, cover and refrigerate.

In a large bowl, combine the remaining sauce and egg. Stir in the onion, bell pepper, bread crumbs, garlic salt and pepper. Add the ground beef and mix together well. Form mixture into a loaf that will fit your slow cooker.

Make 3 long strips with heavy-duty aluminum foil and place in cooker leaving extra folded down to later use as handles to remove meatloaf.

Transfer the meatloaf to the cooker and place lid on cooker. Cook on low 8-10 hours or on low 4-6 hours. Be sure meat is cooked through. A meat thermometer inserted into the center should read 170 degrees.

Spread the reserved sauce over the meatloaf and sprinkle with the cheese. Replace cover and cook another 15 or more until cheese melts. Use the foil strips to remove to a platter.

Yield: 6-8 servings
Note: File Photo



Wednesday, October 12, 2016

TERIYAKI FLANK STEAK

1 (2 lb) flank steak
6 slices pineapple in its own juice; drain, saving 1/2 cup juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp ground ginger
2 chicken boullion cubes
1 1/2 cups boiling water
1 cup uncooked long-grain converted rice

Roll steak, tie and cut into 6 individual steaks.

In a shallow bowl, stir together the pineapple juice, soy sauce, brown sugar, Worcestershire sauce and ginger. Marinate the steaks for 1 hour at room temperature in the mixture.

 In the crock pot, dissolve the boullion in the boiling water; combine with the rice and 1/2 cup of the soy mixture. Top each of the steaks with a pineapple slice and place into the crock pot. Place lid on cooker and cook on low 8 - 10 hours or on high 3 - 4 hours.


Tuesday, October 11, 2016

HOMEMADE BEEF STOCK

3 beef soup bones
1 or 2 onions, chopped
1 to 2 carrots, peeled and chopped
2 stalks celery, chopped
2 tbsp dried parsley flakes
2 tsp salt
2 peppercorns

Place all ingredients in a crock pot and add enough water to cover completely. Place lid on cooker and cook on low 12 to 14 hours. Strain and refrigerate up to 4 days. May also be frozen.

Yield: Approximately 8 cups stock.

Note: You may cook on high 4 to 6 hours but the stock will be lighter in color and less concentrated.

Note: Stock photo


Friday, October 7, 2016

BEEF HASH

2 1/2 cups cut-up cooked beef
2 pkgs (10-oz each) frozen hash brown potatoes, thawed
1 cup brown gravy or beef broth
1 onion, chopped fine
1/4 cup butter, melted
Salt and pepper to taste

Place all ingredients in a crock pot. Place lid on cooker and cook on low 6 hours or on high 2 to 3 hours.

Note: File Photo

ORANGE-CIDER PUNCH

6 cups orange juice
2 cups apple cider
1 cup sugar
2 cinnamon sticks
1 whole nutmeg
Orange slices for garnish, optional
Cinnamon sticks for stirring, if desired

Mix all ingredients in a crock pot; stir well. Place lid on cooker and cook on low at least 4 hours but up to 10 hours. May be cooked on high 2 to 3 hours and turned to low or keep warm to serve from cooker. Top each serving with a thin orange slice, if desired. Add a cinnamon stick for stirring, if desired.

Yield: About 8-10 servings.



Monday, October 3, 2016

CHICKEN AND VEGGIE CHOWDER

1 lb boneless skinless chicken beasts, cut into bite-size pieces
1 can (14-oz) chicken broth
1 can (10 3/4-oz) condensed cream of potato soup
1 pkg (10-oz) frozen chopped broccoli
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup whole-kernel corn
1 jar (4.5-oz) sliced mushrooms, drained
2 garlic cloves, minced
1/2 tsp dried thyme
1/3 cup half-and-half cream

Combine all ingredients except cream in a slow cooker. Place lid on cooker and on low setting 5 hours or until veggies are tender and chicken is cooked through. Stir in the half-and-half. Turn cooker setting to high and cook 15 minutes or until heated through.

Yield: 6 servings


Saturday, October 1, 2016

SAUSAGE-RICE CASSEROLE

1 lb bulk sausage, browned in skillet and drained well
4 cups water
2 celery stalks, diced
3/4 cup long-grain converted rice
1/3 cup slivered almonds
1 pkt (1.5-oz) dry chicken soup mix
salt to taste
pepper to taste

Lightly grease crock-pot and combine all ingredients inside; stir well to mix.

Place lid on cooker and cook on low 7 to 10 hours or on high 3 to 4 hours. Cook until rice is tender!

Yield: 4 servings
Note: File Photo

Note: Sometime I like to substitute ground beef for the sausage.