CHICKEN BRATS WITH BROCCOLI SALW SALAD

3 large onions, about (1 1/2 lbs) sliced 1/2-inch thick

1/2 cup apple cider or apple juice

2 garlic cloves, minced

1/2 tsp dried thyme, crushed

1/4 tsp black pepper

8 cooked smoked chicken or turkey bratwurst

1/4 cup buttermilk

2 tbsp snipped fresh Italian parsley

1 tbsp mayonnaise

1/4 tsp caraway seeds, crushed

Dash cayenne pepper

2 cups broccoli slaw mix

8 whole grain or white hot dog buns, split and toasted

In a 3 1/2 to 4-quart slow cooker combine the first 5 ingredients. Arrange the bratwurst over the top. Cover and cook on low 5 to 6 hours or on high 2 1/2 to 3 hours.

Meanwhile, for broccoli slaw, in a medium bowl combine the buttermilk, parsley, mayonnaise, caraway seeds and cayenne pepper. Stir in the broccoli slaw mix to coat and refrigerate until serving time.

Remove brats from the cooker. Using a slotted spoon, remove onions, draining well. Discard the cooking liquid.

Fill the toasted buns with onions and brats. Top with the broccoli slaw.

Yield: 8 servings

file photo

 

FRENCH DIPS WITH PEPPERS AND ONIONS

1 (3-3 1/2 lb) beef bottom round or rump roast

Salt and Black Pepper1 tbsp olive oil

1 large onion, cut into 1/2-inch slices

1 can (14.5-oz) 50% less-sodium beef broth

1 red bell pepper, cut into 1/2- inch slices

1 green bell pepper, cut into 1/2-inch slices

8 hoagie buns, split and toasted

Trim fat from roast. If necessary, cut roast to fit into a 4 or 5-quart slow cooker. Season with salt and pepper to suit taste. In a large skillet brown meat on all sides in hot oil. Drain off fat and transfer to the cooker. Add onion and broth.

Cover and cook on low 11 to 12 hours or on high 5 1/2 to 6 hours. Add the bell peppers slices the last 30 minutes of cooking time. Remove meat from cooker; cover and let stand 10 minutes.

Meanwhile, remove peppers and onions using a slotted spoon. Thinly slice meat. Arrange meat, pepper, onion slices on the toasted buns. Pour cooking juices into a measuring cup; skim off fat. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with sandwiches for dipping. 

Makes 8 sandwiches.

file photo for reference only

REUBEN SANDWICHES

1 (2 to 3 lb) corned beef brisket with spice packet

1 can or jar (14-16 oz) sauerkraut, drained

1/2 cup Thousand Island salad dressing

16 slices rye bread, toasted

8 slices Swiss cheese

Additional Thousand Island salad dressing

Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3 1/2 or 4-quart slow cooker. Place brisket in the cooker. Sprinkle spices from packet evenly over brisket, rub in with your fingers. Add sauerkraut and drizzle the 1/2 cup of salad dressing over all.

Cover cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing. Top with the remaining bread 

Yield: 8 servings

file photo for reference

BRATS WITH ONION

1 package Bratwurst

1 onion
apple juice
Dijon mustard (optional)

Brown the sides of the brats in a skillet on the stove. (This will let them still have a nice coloring afterwards like the grill).

Meanwhile, slice your onion.

If desired, mix some apple juice with a couple spoonfuls of Dijon mustard.

Place a layer of onions on the bottom of the crockpot. Top with the brats, and place the rest of the onions on top. (If desired you could also slice up a green pepper to put in here as well. I personally like it with peppers and onions, but my husband is a brat purist).

Cover the brats with apple juice*.

Put on lid and cook in crock pot for 5-6 hours on low or until juices runs clear. Because you browned them beforehand you may not actually cook them that long.

Remove when done and serve with crusty or hogie buns and whatever condiments you like. 

*There are plenty of recipes out there for cooking brats in beer in a crockpot. I don't drink beer, so therefore this is with the apple juice substitution. 

Source: Recipe Shoebox as Bratwurst in a Slow Cooker.

Note: I haven't made these yet, but a friend made them for a church function and they were a hit.

BBQ VEGGIE JOES

1 cup chopped carrots

2/3 cup brown lentils, rinsed and drained

2.3 cup uncooked regular brown rice

1/2 cup chopped onion

2 tbsp packed brown sugar

2 tbsp yellow mustard

1/2 tsp salt

1 garlic clove, minced

1/4 to 1/2 tsp cayenne pepper

2 14.5-oz cans vegetable broth (may use chicken broth)

1 8-oz pkg portobella mushrooms, chopped

1 15-oz can tomato sauce

2 tbsp cider vinegar

8 French-style rolls or whole wheat hamburger buns, split and toasted

Assorted toppers ie chopped tomato coarsely shredded iceberg lettuce or red onion slices

In a slow cooker, combine carrots, lentils, uncooked brown rice, onion, brown sugar, mustard, salt, garlic, and cayenne pepper. Stir in broth.

Place cover on cooker and cook on high3 to 3 1/2 hours. Stir in mushrooms, tomato sauce, and vinegar. Replace cover and cook on high for 30 minutes.

Use a slotted spoon to spoon mixture onto buns. Add any desired toppers.

file photo

FIESTA PORK SANDWICHES

1 (3 to 4-lb) boneless pork shoulder roast

1/3 cup lime juice
2 tbsp grapefruit juice
2 tbsp water
1 bay leaf
6 garlic cloves, minced
1/2 tsp salt
1/2 tsp oregano
1/2 tsp chili powder
2 tbsp olive or canola oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Cut roast in half and pierce several times with a fork.  Place in a large resealable plastic bag.  In a bowl combine the lime juice, grapefruit juice, water, bay leaf, garlic, salt, oregano, and chili powder; pour over the meat in the bag.  Refrigerate overnight, turning occasionally.  Drain, reserving marinade.

Heat oil in a large skillet over medium heat. Add the roast and brown on all sides.

Place the onion in bottom of crock pot or slow cooker, top with roast and pour marinade overall.

Place lid on cooker and cook on high setting for two hours.  Reduce heat to low and cook an additional 6 to 8 hours until the meat is tender and cooked through.

Remove meat from cooker and shred.

Discard the bay leaf and skim fat from cooking juices.  Transfer juices to a saucepan and bring to a rolling boil.

Serve the meat on the sandwich rolls accompanied by the juice as a dipping sauce.

Yield: 12 sandwiches

file photo

BBQ Ham Sandwiches

3 cups ketchup

3/4 cup chopped onion

3/4 cup chopped green pepper

3/4 cup packed brown sugar

1/2 cup lemon juice

1/3 cup Worcestershire sauce

1 tbsp prepared mustard

1 1/4 tsp ground allspice

1 1/2 tsp liquid smoke, optional

3 lbs thinly sliced deli ham

16 kaiser or ciabatta rolls, split

In a large saucepan, combine the first 8 ingredients. Stir in the liquid smoke, if using. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Place ham in a 5- or 6-quart slow cooker. Add the sauce, stirring gently to combine. Cook, covered, on low 2 to 3 hours or until heated through. Serve on the rolls with condiments of your choice, if desired.

Yield: 16 servings

recipe and photo TOH 2015

 

EASY-PEASY CROCK POT PULLED CHICKEN SANDWICHES

4 to 5 boneless skinless chicken breasts

1 block fat-free cream cheese

1 packet dry Ranch seasoning

Place chicken, cream cheese, and Ranch dressing mix in crock pot. Cook on low 6 to 8 hours or on high 4 hours, until chicken shreds easily. Serve warm on Kings Hawaiian rolls or to be healthier, on Dave's Organic 21-Whole Grains and Seeds Bread, toasted.

file photo

THE SOUTHERN PLATE'S PULLED PORK BARBECUE SANDWICHES

This is the pork barbecue sandwich I really enjoy!

Ingredients

• Pork Roast (approximately 5 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 1/2 cups cider vinegar (that is one and a half cups, not eleven cups ~giggle~)
• 2 tablespoons brown sugar
• 1 tablespoon hot sauce
• 1 teaspoon crushed red pepper flakes

Instructions

1. Put roast in slow cooker and sprinkle salt and pepper over. Pour cider vinegar over. Cover with lid and cook on low for twelve hours (I cook it overnight). Remove pork roast and shred with forks (this will be very easy). Drain juices from slow cooker, reserving two cups of liquid. Return pork to slow cooker. To the reserved liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place lid back on. Place on low or warm setting until ready to serve. Can be made ahead of time and refrigerated, reheating in the microwave.
2. I estimate this to make enough for about eight sandwiches, give or take.
3. *This sauce is not spicy. If you prefer a spicier sauce double the hot sauce and crushed red pepper flakes. Add more to taste.

FIRE-ROASTED TOMATO AND ITALIAN SAUSAGE GRINDERS

10 uncooked hot or sweet Italian sausage links

2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained

1 (28-oz) can crushed tomatoes

1 tbsp balsamic vinegar

6 garlic cloves, minced

2 tsp dried basil, crushed

1 tsp dried oregano, crushed

1/2 tsp salt

1/2 tsp crushed red pepper

1/4 tsp ground black pepper

10 French-style rolls or hoagie buns, split

10 slices provolone cheese, halved

3/4 cup roasted red sweet peppers, drained and cut into strips.

Place sausage links in a 5 to 6-quarta slow cooker. For sauce, in a large bowl stir together diced tomatoes, crushed tomatoes, vinegar, garlic, basil, oregano, salt, crushed red pepper, and black pepper.

Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

To serve, preheat broiler. Place a sausage link on each roll bottom, reserving sauce in cooker. Place a half slice of cheese on each sausage link and half-slice of cheese on the cut side of each roll top. Place roll bottoms with sausage on a baking sheet. Broil 4 to 5-inches from the heat for 2 to 3 minutes or until cheese is melted and bubbly.

To serve, top with roasted peppers and roll tops. Serve reserved sauce in individual bowls for dipping.

file photo of this recipe

FIVE-SPICE PORK SANDWICHES

1 2 1/2 to 3 lb) pork shoulder blade roast

1 cup apple juice or cider

2 tbsp soy sauce

2 tbsp hoisin sauce

1 1/2 tsp five spice powder

1 1/2 to 2 lb napa cabbage OR broccoli slaw mix

6 to 8 whole grain hamburger rolls or kaiser rolls, split and toasted

Trim fat from meat. Place meat in a slow cooker. In a small bowl, combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour mixture over the meat in cooker. Cover and cook on low 10 to 12 hours or 5 1/2 to 6 hours.

Transfer meat to a cutting board, reserving the juice in the cooker. Allow meat to cool slightly then remove meat from bones. Using two forks, pull meat apart into shreds, discarding fat. Place meat in a medium bowl. If desired, strain the juices and skim off fat.

To serve, arrange meat and, if desired cabbage on buns. Serve the cooking juice into individual small bowls for dipping.

Yield: 6 to 8 sandwiches

CITRUSY PORK SLIDERS

4 lb boneless pork shoulder - cut off most fat

6 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1/2 cup lime juice
1/2 cup orange juice
12 slices Swiss cheese, halved
24 slider sandwich buns

Lightly spray interior of slow cooker or crockpot with nonstick cooking spray.  Turn cooker on low setting.

Place the pork shoulder in the cooker and sprinkle with half the garlic, half the cumin and half the oregano.

Combine the remaining garlic, cumin, and oregano with the lime and orange juices; pour over the meat in the cooker.

Place the lid on the cooker and cook on low about 5 hours until pork is fork tender and thoroughly cooked.

Remove meat to a cutting board and let rest about 5 minutes; break into pieces.

Skim the fat off the juices in the cooker; reserve juice.

To make the sandwiches, place a half slice of cheese on the top of bun and broil until melted.  Pile meat on the bottom of the buns, garnish with pickles or other garnishes as desired.  Top with the cheese top of the bun.

Yield: 24 sliders

file photo

PULLED PORK BARBECUE SANDWICHES

2 medium yellow onions, cut into wedges

1/2 cup water
1 (2 - 2 1/2-lb) boneless pork sirloin roast
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1 cup bottled barbecue sauce
1/4 cup cider vinegar
1 tbsp honey
1/4 tsp ground ginger
10 whole-grain hamburger buns, split and lightly toasted

In a slow cooker or crockpot (about 4-qt size) combine the onions, and 1/2 cup water; set aside.

Trim excess fat from the roast and cut if necessary to fit in cooker.

In a small bowl combine the black pepper, chili powder, half the cumin, and the garlic powder.  Sprinkle this mixture evenly over the meat and rub in with your hands.  Place the pork into the cooker.  Cover and cook on low setting 8 to 9 hours or on high setting for 4 to 5 hours.

Using a large slotted spoon, remove the meat and onions from the cooker.  Using two forks, shred the meat.

In a large bowl combine the barbecue sauce, vinegar, honey, ginger, and the other half of the cumin.  Add the meat and toss gently to coat thoroughly.  Fill each bun with approximately 1/3 cup of the mixture and about a tablespoon of the onions.

 

File Photo

CHILI SLOPPY JOES

3 lbs lean ground beef

1 cup chopped onion
3 garlic cloves, minced
1 1/4 cups ketchup
1 cup chopped red bell pepper
5 tbsp Worcestershire sauce
4 tbsp brown sugar
3 tbsp prepared mustard
3 tbsp cider vinegar
1 tbsp chili powder
Hamburger Buns for serving

In saucepan or skillet brown the ground beef with the onion and garlic; drain excess fat and rinse with hot water.

In a slow cooker or crockpot, combine the ketchup, bell pepper, Worcestershire sauce, brown sugar, mustard, vinegar, and chili powder stirring until well combined.  Stir in the drained beef mixture.  Place lid on cooker and cook on low setting 6 to 8 hours. 

To serve, spoon meat mixture on hamburger buns and serve with a relish tray, coleslaw, or other condiments.

Yield: 8 to 10 sandwiches

file photo

SPICY BARBEQUE

3 to 4 lb boneless chuck roast

1 cup spicy barbeque sauce

2 cups chopped celery

1 cup chopped onion 

1 cup ketchup

1 cup water

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 tbsp vinegar

1 tsp chili powder

1 tsp salt, optional

1/2 tsp pepper 

Hamburger buns for serving

Combine all ingredients, except the roast and buns, in a slow cooker, mix well. All roast to the cooker and cook on high 6 hours. Remove roast and shred the meat. Return meat to the sauce and stir well to coat. Serve on the buns with condiments of your choice.

file photo for reference

CHICKEN MEATBALL SUBS

1/4 cup chopped yellow onion

1 can (15-oz) diced tomatoes, drained; juice saved
1 can (8-oz) tomato sauce
2 tbsp tomato paste
1 tsp dried Italian seasoning
1 lb ground chicken (read label; no ground skin)
1/2 cup whole-grain breadcrumbs (approx 1 slice, crumbled)
1 egg white lightly beaten
3 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
couple dashes of black pepper
4 small hard sub rolls
2 tbsp grated Parmesan cheese

Combine the onion, tomatoes, 1/2 cup of the tomato juice, tomato sauce, tomato paste, and Italian seasoning in the slow cooker or crock-pot.  Cover and cook on low setting for approximately 4 hours until the onion is soft.

During the last 30 minutes of the above cooking time, prepare the meatballs by combining the chicken, breadcrumbs, egg white, parsley, garlic, salt and pepper together in a medium bowl.  Wet hands and form the mixture into 12 to 16 equal-sized meatballs.  Spray a medium skillet with nonstick cooking spray and heat over medium heat.  When skillet is hot, add the meatballs and cook approximately 10 minutes until browned all over and cooked thoroughly.

To make sandwiches: Place 3 to 4 meatballs on the bottom of each sub roll.  Evenly divide the sauce over each of the 4 sandwiches.  Sprinkle the cheese over the sauce, top with other part of the roll and serve.

file photo

EASY BARBECUED BEEF

3 lbs boneless chuck roast

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Seeded sandwich buns

Place the roast in a crockpot or slow cooker.  In a large mixing bowl combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic.  Pour the sauce mixture over the roast.  Place the lid on the cooker and cook on low for 8 to 10 hours or 1/2 that time on high.

Remove the roast from the cooker and using a fork, shred the meat for sandwiches.  Return the meat to the cooker and stir to coat the meat evenly with the sauce.  Spoon onto the sandwich buns and top meat with additional sauce, if desired.
Yield: 12 sandwiches

File photo of this recipe.

EASY SLOPPY DOGS

8 to 10 hot dogs cut-up into 1-inch pieces

1 can (15-oz) chili beans
1 can (6-oz) tomato paste
1/4 cup ketchup
1 small green bell pepper, chopped
1 small onion, chopped fine
1 tsp prepared mustard
1 tbsp brown sugar
1/2 tsp salt, optional
1/2 tsp chili powder
1 cup shredded cheddar cheese
hot dog or hamburger buns

Place all the ingredients except the cheese and buns in a crockpot or slow cooker; stir to combine well.  Place lid on cooker and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.  Approximately 10 minutes before serving, stir in the cheese to melt slightly.  Serve on the buns.

Yield: 6 sandwiches

FREE CLIPART

MEATLESS SLOPPY JOES

2 cups thinly sliced onions

2 cups chopped green bell peppers
1 can kidney beans, drained and mashed
1 can (8-oz) tomato sauce
2 garlic cloves, minced
2 tbsp ketchup
1 tablespoon prepared mustard
1 tsp chili powder
cider vinegar, optional
4 whole-grain sandwich rolls, split

Combine the onions, bell peppers, beans, tomato sauce, garlic, ketchup, mustard, and chili powder in a crock-pot or slow cooker.  Stir in the cider vinegar, if using.  Place lid on cooker and cook approximately 5 hours on low setting. 

Serve on the sandwich rolls with your favorite condiments such as lettuce leaves, sliced tomatoes, thin avocado slices, etc.

 File photo for reference only.

ROOT BEER PULLED CHICKEN

2 1/2 lbs boneless skinless chicken breast and thighs

2 tsp seasoned salt
1 can (12-oz) root beer
1 tbsp olive or canola oil
1/2 medium yellow onion, chopped
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tbsp prepared mustard
2 tsp liquid smoke
10 hamburger buns (seeded are great)
Slaw for topping, optional

Spray inside of slow cooker with nonstick cooking spray; turn cooker on low.

Sprinkle the seasoned salt over the chicken pieces and place in the cooker. Pour root beer over the chicken and turn cooker to high.

Place lid on cooker and continue to cook on high for 6-8 hours.

Approximately 30 minutes before the end of cooking time, place the oil in a saucepan and add onion; cook 5 minutes over medium-high heat until onion is golden brown. Stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Cook mixture on simmer for 10-15 minutes, stirring occasionally.

Drain the liquid from the slow cooker; reserve 1/2 cup.

Shred the chicken pieces, add the sauce and the reserved liquid, stir to coat well.

To serve, place 1/2 cup chicken on each bun and top with the slaw, if using.

Yield: 10 sandwiches

2014 Family Circle Photo