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.

Sunday, April 23, 2017

BLACK BEAN SALSA DIP

2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained

1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.

Combine the beans, salsa, cumin, and garlic in a slow cooker or crockpot.  Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.

At the end of the cooking time, stir the lime juice and grated peel into the cooker.  Using a large spoon or even a potato masher, coarsely mash the bean mixture.  Stir in the cilantro and green onions.  Serve warm with the celery sticks and/or tortilla chips, if desired.
Note: File Photo

Saturday, April 22, 2017

BEEF WITH CARROTS AND CABBAGE

1 1/2 lbs boneless beef chuck pot roast

1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all.  Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting.  At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover.  Cook for 30 minutes until cabbage is tender.

Note:  The carb to protein ration for this dish is good for diabetics, too. 

Note: File Photo

Friday, April 21, 2017

MEAT LOAF WITH POTATOES

1 1/2 lbs ground beef

1 egg, beaten
1/4 cup milk
1 1/2 tsp salt
2 slices bread, crumbled
1/2 small onion, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped celery
4-6 medium to large potatoes, quartered
1 to 2 tbsp butter, melted (enough to coat potatoes)
ketchup
2 or 3 bell pepper rings for garnish, if desired

Mix the egg, milk, salt, and bread crumbs; allow to soften.  Thoroughly combine the mixture ground beef, bell pepper, and onion.  Shape into a loaf and place in slow cooker or crockpot.   Melt the butter and toss potatoes to coat.  Arrange the potatoes around the meatloaf.  Top the meatloaf with ketchup and two or three bell pepper rings, if desired.  Cover and cook on high from 45 minutes to an hour.  Turn heat setting to low and cook approximately 8 hours.

Note: File Photo


Thursday, April 20, 2017

EASY PORK ROAST WITH APPLES

1 (approx 2 1/2 to 3-lb) pork loin boneless roast

1/2 tsp dried sage
3 garlic cloves, minced
1 tsp salt
1/2 tsp freshly grated black pepper
1 jar (12-oz) pork gravy
4 Gala (or your choice of cooking apple) apples

In a cup mix the sage, garlic, salt and pepper together to make a rub.  Rub over the surface of the roast. 

Pour the gravy over the bottom of the cooker.  Core and coarsely chop 2 of the apples but do not peel.  Stir chopped apples into the gravy.

Place the pork over the apple/gravy mixture.  Place lid on cooker and cook on the low setting 5 to 7 hours. 

Core the remaining two apples and cut each unpeeled apple into 8 wedges; add to the cooker, around the pork, for the last hour of the cooking time.

Remove the pork along with the apple wedges and let stand.  Remove the apple pieces from the gravy, using a slotted spoon, place in food processor and puree.  Add a cup of the cooking liquid to the apple puree and warm the mixture.

Slice the pork and serve with the apple wedges and gravy.

Yield: 8 servings
Note: File Photo

Wednesday, April 19, 2017

HAM AND LIMA BEANS

1 lb dry lima beans (soaked overnight in water)

1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup

Drain the beans and place in the crockpot or slowcooker.  Add the remaining ingredients and stir together to mix well.  Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.

May I suggest serving these beans with a piece of hot buttered cornbread?  Yummy!

Note: File Photo

Tuesday, April 18, 2017

SOUTHERN BLACK-EYED PEAS

1 lb dried black-eyed peas (soak overnight covered in water)

4 cups water
2 tsp salt
1/4 tsp freshly ground black peppr
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks

Drain the soaked black-eyed peas and place in the crockpot or slow cooker.  Top the beans with the ham hocks.  Cover with the water and add the salt, pepper, onion, and celery.  Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours. 

NOTE: DelicIous served with hot (brown is healthier) and cornbread.

This is just a file photo.


Monday, April 17, 2017

MEXICAN BEEF STEW

1 to 1 1/2 lb round steak, fat removed and cut into cubes

2 tsp canola oil
1/4 tsp salt
1 tsp cumin
1 1/2 tbsp chili powder
1 1/2 cups beef broth
1 can (approx 1 lb) hominy
1 can 14.5-oz) Mexican-style diced tomatoes
2 large carrots, sliced into 1/2-inch rounds
1 large red or green bell pepper, diced
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup water

In a medium bowl combine the salt, cumin, and chili powder.  Add the cubed beef to the mixture and toss to coat.

Heat the canola oil in a large skillet over medium-high heat; add the beef cubes and cook, turning to cook both sides, until lightly browned.  Remove meat from the skillet to a slow cooker or crockpot.

Add the beef broth to the skillet; bring to a boil at medium heat, scraping browned bits from the skillet.  Pour the broth into the cooker over the beef.  Stir the hominy, tomatoes, bell pepper, carrots, onion, garlic, and water into the cooker.  Cover the cooker and cook 4 to 6 hours on high or 8-12 hours on low until the beef is tender.  

Note: File photo of a very similar recipe.


Saturday, April 15, 2017

SLOW COOKED CHICKEN CACCIATORE

4 - 4 1/2 lbs chicken pieces, skin removed

1/4 cup flour
1 tbsp olive oil
2 cups thinly sliced fresh mushroom
1 large green bell pepper, chopped
1 large onion,  chopped
1 carrot, peeled and chopped
2 cups Italian-style canned diced tomatoes
1 tsp Italian seasoning
2 tbsp chopped fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt

Using paper towels, pat chicken dry.  Place flour in a pie plate and coat chicken pieces shaking off the excess flour.

Heat the oil in a large frying pan and cook chicken over medium-high meat until browned, about 6 minutes on each side.  Remove the chicken from the skillet and place in the slow cooker (or crockpot).

Place the mushrooms in the skillet and cook for approximately 5 minutes.  Add the mushrooms to the chicken in the cooker.  Add the bell pepper, onion, carrot, diced tomatoes, basil, pepper, and salt. 

Place the lid on the cooker and cook on the high setting for 3 1/2 hours or the low setting for 5 to 6 hours.

Note: File Photo

Friday, April 14, 2017

ITALIAN WEDDING SOUP

1 large egg, lightly beaten

3/4 lb lean ground beef
1/2 cup finely chopped onion
3 tbsp plain bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
8-oz head escarole, washed, trimmed, cut into 1/2-inch strips
1 1/2 tsp oregano
1 1/2 cups tiny pasta

In a large bowl stir together the egg, ground beef, onion, bread crumbs, 1 tablespoon of the Parmesan cheese, half the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Form into about 45 1-inch meatballs and place on a baking sheet.  Refrigerate meatballs while preparing the soup.

Combine the broth, carrots, escarole, and oregano in the crockpot or slowcooker.  Gently add the meatballs; place lid on cooker.  Cook on low setting for 6 hours.  Stir in the pasta for the last 20 minutes of the cooking time.  Stir in the remaining salt and pepper.

To serve, sprinkle each bowl with a portion of the remaining parsley and Parmesan cheese.

Yield: 8 servings

Note: This is a good recipe for diabetics as it has a ratio of 12 grams of protein to 25 grams of carbohydrates per serving.

Note: File Photo

Saturday, April 8, 2017

COFFEE MOLASSES 'BARBECUED' BRISKET

1 1/2 lb beef brisket, trimmed

2 tbsp chili powder
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1 tbsp canola oil
2 yellow onions, thinly sliced
1 cup ketchup
1/2 cup bottled chili sauce
1/4 cup molasses
2 tbsp strong brewed coffee
1/2 tsp hot pepper sauce

Spray the oven broiler rack with nonstick cooking spray and preheat broiler.

In a cup mix together the chili powder, salt, pepper, and garlic powder.  Rub this spice mixture onto the brisket and place on broiler.  Drizzle 1 teaspoon of the canola oil over the top of the brisket.  Broil 5-inches from the heat until browned.  This should take about 5 minutes per side.

While brisket broils, heat the remaining canola oil in a large nonstick skillet over medium heat.  Add the onion slices and cook, stirring often, just until they start to turn golden, about 8 minutes.  Stir in the ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of the ketchup mixture over the bottom of the crockpot or slow cooker.  Place the browned brisket over the ketchup mixture and top with the remaining mixture.  Place the cover and the slow cooker and cook on low until tender, approximately 8 to 9 hours.

Remove the brisket from the cooker to a cutting board.  Skim the fat off of the sauce in cooker.  Slice the brisket across the grain and serve with the defatted sauce.

Note: This makes great brisket sandwiches.

Note: This is a file photo.

Friday, April 7, 2017

HERBED NEW RED POTATOES

1 1/2 lbs new red potatoes

1/4 cup water
1/4 cup butter
3 tbsp snipped parsley
1 tbsp lemon juice
1 tbsp snipped fresh chives
2 heads fresh dill, snipped into small pieces
salt to taste
pepper to taste
Wash potatoes then cut a strip of the peel in a ring around the center of the potatoes. Place potatoes in the crockpot or slowcooker and add the water. Sprinkle potatoes with salt, if desired. Place lid on cooker and cook potatoes on high for 2 1/2 to 3 hours. Drain well.
In a saucepan heat the butter with the parsley, lemon juice, chives, and dill. Place the potatoes in a serving bowl and pour the butter mixture over all, tossing until thoroughly coated. Sprinkle with pepper and additional salt, if needed.

Yield: 6 servings

Note: File Photo

Thursday, April 6, 2017

GARBANZO BEAN AND SAUSAGE BAKE

2 cans (15-oz each) garbanzo beans (chickpeas), drained

1 lb polish sausage, sliced into serving-sized pieces
1 can (15-oz) tomato sauce
2 or 3 roma tomatoes, sliced
1 cup chopped yellow onion
1/4 cup water
2 bay leaves
1 garlic clove, minced
1 tsp oregano
1/2 tsp ground cumin
1/8 tsp black pepper

Combine all the ingredients in a slowcooker or crockpot.  Place lid on cooker and cook on high setting for 3 to 4 hours or 6 to 8 hours on low.  Remove the bay leaves before serving.

Yield: 4 servings

Note: File Photo

Wednesday, April 5, 2017

SPARERIBS IN TOMATO SAUCE

3 lbs lean pork spareribs

2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 can (28-oz) tomatoes
3 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
3 tbsp cold water
2 tbsp cornstarch
Hot cooked rice for serving

Cut ribs into serving size pieces and brown in a skillet with canola oil; transfer to the crockpot or slow cooker and sprinkle with the salt and pepper.  Stir in the undrained tomatoes, celery, bell pepper, and onion.  Place lid on cooker and cook on high setting for 4 hours or low setting 8 to 10 hours.

Remove the ribs from the cooker and skim any excess fat from the juices.  Blend the old water into the cornstarch until smooth.  Stir the mixture into the sauce in the cooker.  Cook on high while stirring until the sauce is thickened and bubbly.  Serve over the rice, if desired.

Yield: 4 servings.

Note: File Photo

Tuesday, April 4, 2017

BRATWURST APPLE KRAUT

3 cups Granny Smith apples, peeled, cored, and sliced

1 can (27-oz) sauerkraut, drained and snipped
1 lb bratwurst links, halved lengthwise
1/4 cup packed brown sugar
1 tsp caraway seed
1/4 cup water.
Combine the apples, sauerkraut, bratwrurst, brown sugar and caraway seed in a crockpot or slowcooker. Stir in the water. Place lid on cooker and cook on low setting approximately 4 hours.

Yield: 6 servings
Note: File Photo

Sunday, April 2, 2017

CORN-STUFFED ONIONS

8 medium onions

salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside.  (Save remaining centers in a zip-top bag for later uses.)  Salt the onion cavities, if desired.  Combine the corn and pimiento; divide and place in onion shells.  Reserve any leftover corn for the sauce.  Wrap each onion individually in foil.  Pour the water into the bottom of the cooker and stack the onions in the cooker.  Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce.  In a saucepan, cook the reserved onion in the butter until tender but not browned.  Stir in the flour, 1/2 teaspoon salt, and pepper.  Add the milk all at once and cook while stirring, until thickened and bubbly.  Add any reserved corn to the sauce and return to bubbling.  Add the cheese, stirring until melted. 

Remove the onions from the cooker using tongs.  Unwrap onions and place on a serving platter with elevated sides.  Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.
Note: File Photo


Thursday, March 30, 2017

HAM AND SPLIT PEA SOUP

1 lb diced cooked ham

6 cups water
1 lb dry split peas
2 cups peeled and diced potatoes
3/4 cup chopped onion
1/2 cup chopped celery
1 large carrot, sliced, optional
2 tsp salt
1/2 tsp dried marjoram, crushed
1/4 tsp black pepper

Place the ham in the slow cooker or crock pot. Add the water, split peas, potatoes, onion, celery, salt, marjoram, and pepper; stir to blend ingredients. Add the lid to the cooker and cook on low for 10 to 12 hours. Before servings, stir the mixture and add more salt and pepper if needed to suit your taste.

Yield: 8 to 10 servings.

Note: File Photo

Wednesday, March 29, 2017

HOMESTYLE APPLE BROWN BETTY

6 cups Granny Smith apples, peeled, cored, and cut into eight pieces each

3 cups fine bread crumbs
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp salt
3/4 cup brown sugar
1/2 cup butter, melted
1/4 cup walnuts or pecans, chopped fine

Lightly spray your crock pot or slow cooker with nonstick cooking spray only on the bottom and a couple of inches up the sides.

Place the apples in the bottom of the cooker.

In a mixing bowl, combine the bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter, and nuts. Spread this mixture over the apples in the cooker. Place the lid on the cooker and cook on low for 3 to 4 hours until apples are tender. Or you can cook on high setting for 2 hours.

Yield: 8 servings

Note: File Photo

Tuesday, March 28, 2017

HONEY MULLED CIDER

10 cups apple juice or apple cider

1/3 cup honey
dash of salt
dash of ground ginger
dash of ground nutmeg
5-inches stick cinnamon, broken into pieces
1 1/2 tsp whole cloves

In a crock pot or slow cooker combine the apple juice or cider, honey, salt, ginger, and nutmeg. Add the cinnamon sticks and cloves (tied in cheesecloth, if you so desire). Place lid on cooker and heat on low setting for 4 to 5 hours.

Yield: 20 4-oz servings or 10 8-oz servings.

Note: File Photo

Monday, March 27, 2017

SMOKED SAUSAGE WITH CABBAGE AND APPLES

1 1/2 lbs smoked sausage of your choice ie beef, pork, turkey, etc

3 apples, sliced thickly

1/2 large head of red cabbage, shredded

1 medium onion, sliced

1/2 cup brown sugar

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup apple juice

Layer in the crock pot or slow cooker, in this order, smoked sausage cut into large pieces, thickly sliced apples, shredded cabbage, and the sliced onion. Sprinkle the brown sugar, salt, and pepper over all. Lastly, pour the apple juice over the other ingredients. Leave layered, do not stir. Place lid on cooker and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Yield: 6 servings

This is a file photo.

Friday, March 24, 2017

CROCKPOT LENTILS

1 1/2 cups water

1 cup dry lentils
1/2 cup chopped onion
1/2 tsp salt
1 can (16-oz) diced tomatoes
2 tbsp brown sugar
1 tbsp chili sauce
1/2 tsp dry mustard
2 crisp cooked slices of bacon, crumbled

Bring the water, lentils, onion, and salt to boil in a saucepan. Cover and simmer for 30 minutes. Transfer the lentils to the crockpot (or slowcooker) and stir in the tomatoes, sugar, chili sauce, and mustard. Place the lid on the cooker and cook on low setting for 8 to 10 hours on low.

Remove lid from cooker and move heat setting to high. Cook for another 30 minutes. Stir and then top with the crumbled bacon.

Yield: 6 servings

Note: File photo of a very similar recipe

Thursday, March 23, 2017

ROOT VEGETABLE POT ROAST

1 medium turnip, coarsely chopped or diced 

1 medium yellow onion, chopped
1 large or 2 medium carrots, chopped
1/4 cup chopped celery
1 clove of garlic, minced
1 (3 lb) chuck roast
2 tablespoons canola oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 tablespoons snipped parsley
1/3 cup cold water
3 tablespoons all-purpose or whole-wheat flour

In slow cooker or crock pot, place the turnip, onion, carrot, celery, and garlic.

Trim excess fat from roast and cut so that it will fit into cooker. Heat the oil in a large skillet, add the roast and brown on all sides; drain. Place the meat over the vegetables in the cooker. Sprinkle the salt and pepper over all and pour the water into the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the roast to a warmed serving platter. Strain the vegetables, reserving 2 cups of the cooking juices. Add water if necessary to make 2 cups.

Spoon the vegetables over the roast on the warm serving platter. Sprinkle with the parsley and cover with foil to keep warm.

Skim any excess fat from the cooking liquid then pour liquid into a saucepan. Blend the cold water slowly into the flour until smooth. Stir the mixture into the cooking liquid and cook, stirring, until thickened and bubbly. Serve as a gravy with the meat.

Yield: 6 to 8 servings

Note: Add or substitute other root vegetables as desired.

Note: This is just a file photo

Wednesday, March 22, 2017

MEAT LOAF FLORENTINE WITH OPTIONAL MUSHROOM SAUCE

1 pkg (10-oz) frozen chopped spinach, thawed

2 eggs, slightly beaten
1 1/2 cups soft bread crumbs
1/2 cup milk
2 tbsp soy sauce
1 1/4 tsp salt
1/4 tsp hot pepper sauc
2 lb lean ground beef

Drain the spinach well. In a large bowl combine the spinach, eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add the ground beef to the spinach mixture and mix well using hands. Make into either a round or oblong loaf slightly smaller than your crockpot or slowcooker's interior.

Place a wire rack (or make one using double thick strips of heavy-duty foil) in the bottom of the cooker. Place meatloaf atop rack not allowing it to touch cooker's sides. Place lid on cooker and cook on high setting for 4 hours. 

Top with the traditional ketchup topping or serve with the following sauce.

Serve with this MUSHROOM SAUCE:
1 can (3-oz) sliced mushrooms with juices
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp snipped chives

In a saucepan combine the mushrooms and flour, stirring until flour is blend in. Stir in the sour cream and chives. Cook, while stirring, just until thickened. Do not boil!

Yield: 1 1/2 cups of sauce
Yield: 8 servings meat loaf

Note: File photo

Tuesday, March 21, 2017

LENTIL-HAM SOUP

1 lb dry lentils

1 1/2 cups chopped carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup snipped fresh parsley
1 tsp salt
1/4 tsp dried marjoram, crushed
1/8 tsp black pepper
1 bay leaf
1 lb cooked diced ham or a large meaty ham bone
7 cups water

Put the lentils in a slow cooker or crock pot. Add the carrots, onion, celery, and parsley. Stir in the salt, pepper, marjoram, and bay leaf. Place the ham or ham bone over the vegetables. Add 7 cups water. Place the lid on the cooker and cook on low setting for 9 to 11 hours.

If using a ham bone, remove from the soup. Remove any ham from the bone and return meat to the soup. Remove the bay leaf before serving.

Makes 8 to 10 servings.

Note: This is a file photo

Monday, March 20, 2017

CHICKEN SPAGHETTI

4 boneless skinless chicken breast halves

salt and pepper to taste
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1/4 cup water
3 garlic cloves, minced
2 tsp oregano
1 tsp basil
1 tsp sugar
1 cup shredded mozzarella cheese
Grated Parmesan cheese
Hot cooked spaghetti for 4 servings

Generously sprinkle the chicken with salt and pepper; place in slow cooker or crock pot. In a small bowl combine the tomato sauce, tomato paste, water, garlic, oregano, basil, and sugar together well; pour over the chicken in the cooker. Put lid on cooker and cook chicken on low setting for approximately 8 hours.

Remove the chicken from the cooker to a warm platter. Turn cooker to high setting and stir in the mozzarella cheese. Replace lid and cook until the cheese is melted and the sauce is heated thoroughly.

To serve, divide the spaghetti into four servings. Top each serving with a chicken breast and a fourth of the sauce. Sprinkle with the grated Parmesan cheese.

Note: This is a file photo of a similar recipe.

Sunday, March 19, 2017

APPLE CIDER STEW

2 lbs beef stew meat

3 tbsp canola oil
3 tbsp flour
2 tsp salt
1/4 tsp thyme
1/4 tsp black pepper
4 carrots, chopped
3 potatoes, peeled and chopped
2 onions, sliced
1 stalk celery, chopped
1 apple, chopped
2 cups apple cider
1 tbsp vinegar
1/2 cup water
1/4 cup flour

In skillet or large saucepan brown meat in canola oil. Drain off excess fat. Combine the 3 tablespoons of flour, salt, thyme, and black pepper. Toss browned meat in the flour mixture to coat. Place the carrots, potatoes, onions, celery, and apple in the cooker. Place the meat over the vegetables. Combine the apple cider and the vinegar; pour over the meat. Place lid on cooker and cook on low 10 to 12 hours.

Turn cooker to high setting. Blend the cold water into the 1/4 cup flour until smooth. Stir slowly into the stew. Replace lid and cook another 15 minutes until thickened.

Yield: 8 servings.

Note: File Photo

Saturday, March 18, 2017

GINGER BAKED BEANS

2 tsp instant minced onion

1/4 cup water
2 cans (16-oz) cans pork and beans
1/2 cup finely crushed gingersnap cookies
1/4 cup catsup
2 tbsp light molasses

Place the instant minced onion and the water in a crock pot or slow cooker; let stand for 5 minutes. Add the pork and beans, gingersnap crumbs, catsup and molasses. Stir to combine the mixture. Place lid on cooker an cook on low setting for 3 to 4 hours.

Yield: 6 servings

Note: File Photo

Friday, March 17, 2017

EASY SLOW COOKER SALSA

10-11 plum tomatoes

2 large garlic cloves
1 small to medium onion, cut to thin wedges
2 jalapeno peppers, steamed and seeded (leave seeds if a hotter salsa is desired)
1/4  up fresh cilantro leaves
Dash of salt
1/4 cup crushed pineapple, squeezed dry

Cui a small slit in two tomatoes and insert a garlic clove in each.

Place tomatoes and onion in a slow cooker; add jalapenos. Cover and cook on high 2-3 hours until veggies are tender. Remove from cooker and allow to cool.

Pour cooked mixture, cilantro and salt into blender bowl and process until blended. Stir in pineapple.

Serve with tortilla chips.

Note: Refrigerate leftovers.

Note: File Photo

Thursday, March 16, 2017

BARBECUED PORK SANDWICHES

1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns

In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.

In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.

To serve, place approximately a third cup of the pork mixture on each bun.

Yield: 12 sandwiches
Note: File Photo

Saturday, March 11, 2017

BASIC CHICKEN NOODLE SOUP

2 bone-in chicken breasts, skinned

1 onion, chopped
3 celery stalks, sliced
2 carrots, sliced
6 sprigs fresh parsley
2 garlic cloves, peeled
1 bay leaf
1 tsp dried thyme or 1 tbsp chopped fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 cartons (32-oz each) low-sodium chicken broth
1 1/2 cups egg noodles
1/4 cup chopped fresh dill, optional

In a 5 or 6 -quart slow cooker or crockpot combine the chicken, onion, celery, carrots, parsley, garlic, bay leaf, thyme, salt and pepper. Pour the chicken broth over the mixture. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.

Remove the parsley, garlic, and bay leaf using a slotted spoon; discard. Transfer the chicken to a cutting board; let stand for 10 minutes or until cool enough to handle. Remove the bones and discard. Cut or shred chicken into bite-size pieces.

While chicken cools, cook the noodles according to the package directions. Stir the chicken back into the cooker along with the prepared noodles. Replace lid and cook on high until the chicken is hot, approximately 5 minutes.

To serve, sprinkle with the dill if desired.

Note: File Photo

Friday, March 10, 2017

ENCHILADAS

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. 

Combine cheeses.

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. 

Yield: 4 servings

Photo: TOH where I got this recipe approximately 20-years-ago.

WINGS

2 1/2 lbs chicken wingettes
1 med onion, chopped
1 cup soy sauce
1 cup packed brown sugar
1 tsp finely chopped garlic
1 1/2 tsp ground ginger
Rinse chicken and pat dry with paper towels.
Place chicken on broiler pan and broil 8-10 minutes per side. Remove to a slow cooker.
Combine remaining ingredients and spoon over wings.
Cook 2 hours on high setting. Stir once during cooking.
Yield: Approximately 8 servings.

File Photo

Thursday, March 9, 2017

CROCK POT COCOA

3 1/3 cups nonfat dry milk powder

2/3 cup unsweetened cocoa powder
1/2 cup sugar (or Splenda granulated for diabetics)
1 teaspoon vanilla extract
6 cups barely warm water

In crock pot combine the dry milk powder, cocoa, and sugar. Stir in the warm water and vanilla, stirring to dissolve. Place lid on crockpot and heat on low setting for 3 to 4 hours.

Variations: Add a teaspoon of ground cinnamon and a pinch of nutmeg for a spiced cocoa.

Add two tablespoons instant coffee granules for a mocha cocoa.

Cut the vanilla in half and add a half teaspoon of peppermint extract for a holiday peppermint cocoa.

Use your imagination to come up with a flavor of your choice!


Wednesday, March 8, 2017

BEEF AND TOMATOES OVER NOODLES

1 med yellow onion, sliced thin
1 (2-lb) round steak, 3/4-inch thick
2 tbsp cooking oil
1 cup beef broth 
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tbsp cold water
1 tbsp soy sauce
3 tbsp cornstarch
3 medium tomatoes, peeled & cut into wedges
Hot cooked buttered noodles for 6 servings
Fresh snipped parsley or rosemary sprig for garnish, if desired
Separate the onion slices into rings and place in the crockpot or slowcooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.
Stir the meat into the cooker along with the the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.
To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

Note: File Photo

Tuesday, March 7, 2017

SMOKEY BARBECUE SPARE RIBS

3 to 4 lbs spareribs

salt and pepper to taste
1 medium yellow onion, sliced
1 bottle (16-oz) smoky barbecue sauce*

Sprinkle the ribs with the salt and pepper. Place ribs on broiler pan in oven and brown on both sides. Remove any excess fat.

Place the sliced onion in the bottom of the crockpot or slowcooker. Slice ribs into serving size pieces and place over the onion. Pour barbecue sauce over all.

Add lid to cooker and cook ribs on low setting for 7 to 9 hours or on high for 4 to 5hours.

*Or 2 cups of your favorite homemade sauce

Note: File Photo


Monday, March 6, 2017

VEGGIE-BEEF CHOWDER

1 can (1 lb) tomatoes, broken-up

3 stalks celery, sliced
2 medium potatoes, chunked
2 beef bouillon cubes
1 can green beans
1 can peas
2 carrots, sliced
2 medium yellow tomatoes, large diced
3 cups water
2 chicken bouillon cubes
1 can whole kernel corn
1 lb lean ground beef, browned

Combine all ingredients in a crock pot or slow cooker. Place lid on cooker and cook on low 12 hours or more.

Note: File Photo

Sunday, March 5, 2017

RED CLAM SPAGHETTI SAUCE

1 medium yellow onion, chopped 

2 garlic cloves, chopped
2 tbsp canola oil
2 cans (7.5-oz each)minced clams, undrained
1 can (1 lb) diced tomatoes
1 can (12-oz) tomato paste
1/4 cup snipped fresh parsley
1 bay leaf
1 tsp sugar
1 tsp basil
1/2 tsp thyme
1/2 tsp salt
Hot cooked spaghetti for 4 to 6 servings

Heat the canola oil in a skillet and cook the onion and garlic for about 5 minutes. Remove the onion and garlic to the slow cooker or crock pot; stir in the tomatoes with juice, clams, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt; mix together well. Cover the cooker and cook on low setting for 4 hours. Serve over the hot cooked spaghetti.

Note: File Photo

Friday, March 3, 2017

BEANS AND PEPPERS

4 cups water 
1 1/2 cups dry pinto or great northern beans
1 tsp salt
1 can (16-oz) tomatoes, cut up 
3/4 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 tbsp brown sugar
1 garlic clove, minced
1 tsp salt
1/8 tsp pepper
3 slices bacon, crisp-cooked, drained, crumbled
In a saucepan, bring the water, beans, and 1 teaspoon salt to a boil. Reduce the heat and simmer, covered 1 1/2 hours.(Or this is a good way to use leftover beans!) Pour into a bowl; cover and chill. Drain the beans, reserving 1 1/2 cups of the liquid. Transfer the beans and the liquid to a crock pot or slow cooker. Stir in the tomatoes (do not drain), bell pepper, onion, brown sugar, garlic, 1 teaspoon salt, and pepper. Add the lid to the cooker, turn to low setting and cook for 12 to 14 hours. Stir beans and top with the crumbled bacon.
Yield: 6 servings
This is a file photo similar to this recipe. Sorry, I have not taken a picture.

Thursday, March 2, 2017

EASY ARTICHOKE DIP

If you are looking for a warm dip to enjoy, try this artichoke dip. The nutritional information is at the end of the recipe. Perfect carb/protein ratio for diabetics, too.

2 cans (14-oz each) water-packed artichoke hearts, rinsed, drained, coarsely chopped
2 cups (8-oz) shredded mozzarella cheese
1 brick (8-oz) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
2 tbsp lemon juice
2 tbsp plain yogurt
1 tbsp seasoned salt
1 tbsp chopped seeded jalapeno pepper
1 tsp garlic powder
Baked tortilla chips for serving
In a slow cooker or crock pot, combine all the ingredients except the tortilla chips. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Yield: 5 cups of dip or 20 servings of approximately 1/4 cup.
Per serving (dip only): 152 calories, 12 g (5 sat) fat, 27 mg cholesterol, 519 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein. This information does not include the chips!

Note: File Photo

Tuesday, February 28, 2017

PORK STEAKS WITH PEACHES

4 pork steaks, approx 1/2-inch thick 

1 1/2 tbsp canola oil
3/4 tsp basil
1/4 tsp salt
1 can (16-oz) peach slices
2 tbsp vinegar
1 tbsp instant beef bouillon granules
Hot cooked rice
1/4 cup cold water
2 tbsp cornstarch

Trim any excess fat from the pork steaks. Heat the canola oil in large skillet and brown the steaks on both sides in the skillet. Sprinkle the basil, salt, and pepper onto the steaks.

Drain the peach slices; reserve the syrup. Place the peach slices in the crockpot or slow cooker. Place the steaks atop the peaches.

Combine the reserved peach syrup, vinegar, and bouillon granules and pour the mixture over the steaks. Add the lid to the cooker and cook on low setting for approximately 8 hours.

On a warm serving platter, arrange the steaks and peaches over the hot cooked rice and keep warm.

Skim excess fat from cooking liquid. In a saucepan, blend the cold water into the cornstarch until smooth then stir in the hot liquid. Cook and stir until thickened and bubbly. Serve the gravy with the steaks.

Yield: 4 servings
This is a file photo.