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, December 29, 2016

APPLE-CINNAMON PORK LOIN

3-4 lb. pork loin
1 apple, cored and finely sliced
1 onion, finely sliced
honey
1 tablespoon cinnamon
1 teaspoon salt

Place the pork loin in the slow cooker and make horizontal slices about an inch apart. Tip: Be careful when slicing and only cut about three-quarters of the way through.

Stuff the apple slices into the slits in the pork loin. Tip: Be sure to push the slices in to ensure their sweet juices are infused into the meat.

Scatter the sliced onions on top and around the pork. Top with a light drizzle of honey, the ground cinnamon, and the salt.

Place lid on cooker and cook for 3-4 hours on low.

Note: File Photo



Wednesday, December 21, 2016

HOT CHIPPED BEEF AND CHIPOTLE DIP

1 brick (8-oz) cream cheese, softened
1/2 cup shredded pepper Jack cheese
2 tbsp finely chopped onion
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chiles in adobo sauce, seeded and chopped fine
1 pkg (2 oz) dried beef, chopped fine
1/4 cup chopped pecans, toasted

In a medium bowl, combine the cream cheese, pepper Jack cheese, onion, mayonnaise, garlic powder and chiles; blend together well. Stir in the beef and place mixture in a 1 or 1 1/2-quart slow cooker or crock pot.

Place lid on cooker and cook on low 1 1/2 to 2 hours.

Just before serving, sprinkle the pecans over the top.

May be served from the cooker or placed in a bowl.

Serve with an assortment of crackers and/or cocktail breads.

Note: File Photo











NEW ENGLAND-STYLE POT ROAST

1 pkg. (0.9 oz.) onion-mushroom soup mix
3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
(2-1/2 lb) boneless beef chuck roast
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Mix soup mix, broth, and A.1. sauce until blended.

Spray cooker with nonstick cooking spray and place meat in cooker; top with vegetables and soup mixture. Cover with lid.

Cook on LOW 8 to 9 hours or on HIGH about 6 hours.


Note: I had never cooked a roast with A.1. sauce until I saw this Kraft recipe. It is quite tasty.

BEEF AND BROCCOLI

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
Hot cooked rice for 4 for serving

Whisk together the broth, soy sauce, brown sugar, sesame oil, and garlic in the crock pot or slow cooker.
Place slices of beef in the liquid and toss to coat. Place lid on cooker and cook on low for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into the crock pot and stir to mix well. Add the broccoli and gently stir to combine. Replace lid on cooker and cook 30 minutes until broccoli is tender and sauce is thickened.
Serve over the rice. 
Yield: 4 servings
Note: File Photo

Tuesday, December 20, 2016

CRAZY PORK CHOPS

  • 4 center cut pork chops
  • 1/2 cup flour
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup chicken or beef broth
  • 1 medium onion, chopped

Place flour, poultry seasoning and salt into a zip-top plastic bag and shake to mix. Add chops and shake until they are lightly coated.

Heat a heavy skillet large enough to hold all the chops over medium high heat, adding the oil until it shimmers. Place the chops into the pan and saute 2 - 3 minutes per side until golden brown.

Remove chops from the pan and, still on the heat, add 2 tablespoons flour mixture from the plastic bag into the skillet, stirring a few seconds to cook the flour. Add about ½ cup of the broth to the skillet and cook and stir to lift any browned bits from the pan. Add the remaining broth to the pan and turn off the heat. Reserve the remaining flour mixture for later.

Place the onion into the bottom of the slow cooker and lay the pork chops on top. Pour the liquids from the pan over the chops, cover and cook on high 2 hours.

Open the cooker and ladle out about ¼ cup of the resulting juices into a small bowl. Stir in the remaining flour mixture from the plastic bag into the juices until completely smooth. Return this mixture to the slow cooker, stirring to mix. Cover and continue to cook 30- 45 more minutes.

Serve with mashed potatoes, using the sauce in the pot as gravy.

Note: This recipe and picture are from Recipe Lion.

Monday, December 19, 2016

GREEN CHILI ENCHILADA SOUP

4 cooked chicken breasts, shredded
2 cans (14 1/2-oz each) chicken broth
2 cans (15-oz each) mild green enchilada sauce
2 cans (4-oz each) diced green chilies
2/3 cup water
1 1/2 tbsp cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
2/3 cup frozen corn, thawed
2/3 cup instant rice
1 block (8-oz) cream cheese, cut up
salt and pepper to taste
Shredded Monterrey Jack Cheese
Fresh cilantro leaves for garnish, if desired

Place the chicken broth, enchilada sauce, green chilies, water, spices and shredded chicken in a crock pot or other slow cooker. Cook mixture on high 3 1/2 hours.

Add the corn, rice, and cream cheese; stir to blend and cook on high another 30 minutes. Add the salt and pepper.

To serve, ladle into bowls and top with the shredded cheese. Garnish with the fresh cilantro leaves, if using.

Yield: 4 to 6 servings
This is a recipe all my chicken lovers enjoy. I first saw it on the website on the picture. All my followers know I do not allow chicken in my mouth so I cannot vouch for this personally.

Wednesday, December 14, 2016

SLOW COOKER TURKEY BREAST

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.

Note: File Photo

Tuesday, December 13, 2016

TACO LASAGNA

1 pound lean ground beef or ground turkey
1 package (1.25-ounces) taco seasoning
1 tablespoon tomato paste
1 container (16-ounces) cottage cheese (or ricotta cheese)
1 egg
10 whole-wheat lasagna noodles
3 cups picante sauce
8 oz sharp or medium cheddar cheese, grated
8 oz mozzarella cheese, grated
1 can (2.25 ounces) sliced black olives, optional
Sour cream, for topping
Diced red onion, for topping
Cilantro, chopped, for topping
Sliced avocado, for topping

Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown beef until no longer pink; drain excess fat. Set aside.

Place ricotta in medium bowl; add egg and whisk until combined. Set aside.

In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of beef over ricotta. Pour half of salsa over beef.

Mix cheddar and mozzarella together to blend. Sprinkle half of cheese mixture over salsa.

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture. Top cheese layer with sliced olives, if using. 

Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado some favorites.).

Note: Whole-wheat lasagna noodles are used as they do not get mushy as the regular ones do.

Yield: 12 servings
Note: This photo and recipe from 365 days of slow cooking.

Monday, December 12, 2016

SPLIT PEA SOUP

I love split pea soup and this is a good recipe.

  • 1(16 ounce) package dried split peas, rinsed
  • 2cups diced ham
  • 3carrots, peeled and sliced
  • 1medium onion, chopped
  • 2stalks celery, plus leaves, chopped
  • 2garlic cloves, minced
  • 1bay leaf
  • 12teaspoon seasoning salt
  • 12teaspoon fresh pepper
  • 12quarts hot water or 1 12 quarts broth
  • Layer ingredients in crockpot.
  • Pour in water, so don't stir.
  • Cover and cook on high 4-5 hours or on low for 8-10 hours.
  • Remove Bay leaf.
  • Serve with some nice crusty bread or buns.
  • Yield: 4 to 6 servings
  • Note: Recipe and picture from FOOD.

Wednesday, December 7, 2016

CHOCOLATE PECAN PIE

  • Cake:
  • 1 package (2-layer size) chocolate cake mix
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • Pecan Pie Topping:
  • 2 cups chopped pecans
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 tablespoon vanilla extract
  • Spray inside of 6-quart slow cooker with no stick cooking spray. 
  • For the Chocolate Cake, prepare cake batter as directed on package, stirring in cinnamon and vanilla. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
  • Cook 2 hours on LOW or until cake is almost set.
  • For the Pecan Pie Topping, sprinkle pecans over cake. Beat remaining ingredients with wire whisk until smooth. Slowly pour over pecans. Cover.
  • Cook 10 minutes longer on LOW. Turn off slow cooker. Carefully remove slow cooker insert and place on wire rack. Cool 20 minutes before serving. Serve with vanilla ice cream, if desired.
  • Yield: 12-14 servings
  •  

  • Note: This is a McCormick's recipe.