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Posts Tagged ‘Crock Pot’

Onion Beef Roast

Well, slight change of plans here today, folks.  We’re currently being slammed with Winter Storm Benedict.  We’re slated to get approximately 2 feet of snow before all is said and done.

Here’s the view from my kitchen window (and it’s not even done yet!)

Work was canceled for both of us today and school was closed for me.  So, I decided to switch up our menu plan for the week and make this onion beef roast today while we’re snowed in.

This was the perfect meal for a snowy day and so tasty!  I’ll definitely be making this again.

Found on Crockpot Tuesdays (who found it on Tasty Kitchen).

I know, it’s not very photogenic, but it sure was tasty!

INGREDIENTS
1.5-2.5 lb. Chuck roast
1 pkg. Dry Lipton onion soup mix
2T. Butter (or vegan margarine), melted
1/2C. Red wine

DIRECTIONS
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

Husband Rating – 4 out of 5 – “It’s kind of a no-fuss version of my favorite – Boeuf Bourguignon.  Yum!”

And, just because he’s so darn cute – here’s a pic of our little boy.

Mo knows the best spot in the house when it’s cold outside!

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My Husband loves apple sauce.  Almost every day he takes one of those Motts single-serve cups to work in his lunch bag.  Now, while I’m happy that he’s eating fruit I figure there has to be a better (read: more cost effective and slightly healthier) option.  So, after searching for a crock pot applesauce recipe I combined a few and came up with this.

Christopher loved it!  I’m so happy!  Now, I can make a big batch and have it last twice as long as the single-serve cups!

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INGREDIENTS
4lbs. Apples (I used Macintosh because that’s what the local farm had ready in 1/2 peck containers – no time to pick my own)
1/4C. Sugar (I used Splenda)
1/2t. Cinnamon
3/4C. Water
1T. Lemon juice

DIRECTIONS
Wash, core and slice apples and add to crock pot.  Sprinkle with sugar and cinnamon and stir.

Pour water and lemon juice over apples, stir again.

Cook on low for 8 hours or high for 4 hours.

Husband Rating – 4.5 out of 5 – “So good!  I love it warm.”

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I have just recently started enjoying salsa.  I’m not sure why I didn’t like it before…the stuff is delicious!

So, to take advantage of my new found love, I decided to do some Googling and figure out how to cook with salsa.  I found a recipe for salsa chicken on Crockpot 365.  I didn’t feel like serving it over rice, and I had tortillas in the house, so I decided to shred the chicken and turn it into soft tacos.  These were delish!  We will absolutely be making them again!

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INGREDIENTS
1lb. Boneless Skinless Chicken Thighs
1C. Salsa
1C. Frozen corn
1 15oz. Can Black Beans, rinsed
8 Tortilla Shells (hard or soft)
Your favorite taco toppings – cheese, sour cream, fresh cilantro

DIRECTIONS
Add chicken, salsa, beans and corn to crock pot.  Cover and let cook 6-8 hours on low.

Remove chicken and shred with two forks.  Ladle out some of the liquid from the crock pot and discard.

Return chicken to the crockpot and keep warm while preparing tortilla shells and toppings.  Assemble and devour!

Husband Rating – 4 out of 5 – “Very tasty!”

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Yes, yes, I know, the dish should be Chicken with 40 Cloves, but the heads of garlic I had in the house weren’t that great and only yielded 32 good cloves.  So, here you have Crock pot Chicken with 32 Cloves (recipe from A Year of Slow Cooking).

I thought this dish was very tasty!  The chicken was so tender, perfectly flavored and the big hunks of soft garlic were perfect smeared on crusty bread.  Unfortunately, Hubby thought it was a little overpowering for his tastes.

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INGREDIENTS
1 Whole roaster chicken, cut up into pieces
1 Large yellow onion
40 Cloves garlic, paper removed
1T. Olive Oil
2t. Salt
2t. Pepper (original recipe called for 1t.  I like pepper, so I added more)
2t. Paprika

DIRECTIONS
If using a whole roaster chicken, break it down into smaller, usable pieces – 2 breasts, 2 legs, 2 wings, 2 thighs.

Cut onion into half rounds and add to the bottom of empty crock pot.

In a separate bowl, combine chicken, garlic, spices and oil.  Toss to coat and add to crock pot.

Set crock pot to low and let it do its thing.  I had mine on the lowest setting for 10 hours, while at work, and kept it on warm for another hour before eating.

Husband Rating – 1 out of 5 – “I didn’t really care for this one.”


Giveaway
Now, onto the giveaway.  Today marks my one year blog-iversary!  I’m so proud of myself for sticking with it and trying so many new recipes in the last year!

Those of you that read this blog often know that I love garlic.  Love, love, love it!  So, for my giveaway, I’m going to share one of my favorite garlic tools…a terra cotta garlic roaster.

315PKE6V45L._SL500_AA280_This baby can be used in the oven or microwave and produces the most wonderful roasted garlic!

So, to win this garlic roaster, leave a comment below with your favorite ingredient and why you love cooking with it – doesn’t have to be garlic. Don’t forget your email address so I know how to contact you if you win.

I will leave the comments open for 1 week and will draw a random number on Friday, August 21, 2009.  Good Luck!!

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Every summer our butcher shop makes heaps of their own BBQ sauce.  We, of course, head down and buy a giant vat of sauce and cook with it all summer long – and sometimes into the winter.  So, I’m always looking for new ways to use it up.

We all know how great pulled pork is, but Christopher and I had never tried pulled chicken before tonight.  It’s not nearly as moist as pork (I’m sure using chicken thighs instead of breasts would solve that problem), but slathered with sauce and topped with onions, it was quite good.  We’ll definitely make this again!

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INGREDIENTS
1lb. Chicken breasts
1 Onion, cut into half rounds
1 1/2C. BBQ Sauce
Salt, pepper and granulated garlic
Buns of your choice

DIRECTIONS
Slice onion and add to empty crock pot.  Place chicken on top and season with salt, pepper and granulated garlic (to taste).

Add 1C. of BBQ sauce and stir to combine.  Set slow cooker to 6-hours (med-high).  Cover and do not peek!

After 6 hours, drain out most of the extra liquid, shred chicken with 2 forks and add in the other 1/2C. BBQ sauce.  Keep warm in crock pot until ready to use.

Husband Rating – 3 out of 5 – “A little dry, but tasty!”

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Today we hosted a housewarming party.  All of our family and friends came over to see our new house.  It was so much fun!

On the menu was crock pot pulled pork sandwiches, Italian pasta salad, green salad, watermelon slices, brownies, orange cream cake and banana nut cake.  We had SO much food!  Everything was delicious.  Below are the pulled pork and pasta salad recipes.  The pasta salad is my own creation, the pork was inspired by the Beantown Baker – with a few tweaks of my own.

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Crock pot Pulled Pork

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INGREDIENTS:
1 6-8lb. Pork Shoulder

Spice Rub:
2T. Ground Black Pepper
2t. Cayenne Pepper
2T. Chili Powder
1T. Hot Mexican Chili Powder
2T. Ground Cumin
2T. Brown Sugar
1T. Dried Italian Seasoning
4T. Paprika
1 T. Sea Salt
1T. Garlic Salt
1T. Table Sugar
1/4C Water
Barbecue sauce (amount will vary depending on how ‘wet’ you like your pulled pork)

DIRECTIONS:
Mix all spices in a large Pyrex dish.  Add pork to the dish and roll around to coat, making sure to coat all sides.

Cover with saran wrap and let sit overnight (or longer if you like).

Add pork and 1/4C. water to the crock pot and set to low.  Cook 10-12 hours.

Remove all liquid and shred pork with 2 forks.

Add BBQ sauce to the shredded pork until it is as wet as you’d like it – I probably used about 2-3C.

Serve on buns of your choice.

– –

Italian Pasta Salad

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INGREDIENTS:
2lbs. Tri-Color Rotini Pasta
1 Bottle, Italian Dressing
Raw veggies of your choice (I used broccoli, cauliflower, snow peas, yellow peppers, carrots and red onion)

DIRECTIONS:
Cook pasta according to package directions.  Drain and rinse in cold water.

Cut veggies and add to pasta in a large bowl.

Cover with dressing (I used about 3/4 bottle) and set in the fridge.  Of course you can eat this right away, but it is better if it sets overnight.

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As previously mentioned, our office holds a Soup-Off competition every year.  This was my entry for this year.  I found the recipe on A Year of CrockPotting (although, I put the soup together on the stove top and reheated in the CrockPot – see her site for the full-on CrockPot directions).  This soup was delish!  The recipe doesn’t make all that much, so I tripled it and had just enough for my coworkers to sample.

chicken-wing-soup
INGREDIENTS:
2C.  Shredded cooked chicken
1/2 Yellow onion, chopped
3 Stalks celery, chopped
1/4C. Unsalted butter
1/4C. Flour
2C. Fat free milk (no higher content than 2%, or it will curdle)
3/4C. Chicken broth (low or no salt is best)
4oz. Velveeta cheese
1/4C. Hot wing sauce
1/2t. Celery salt
1/2t. Garlic salt
Blue cheese crumbles and celery sticks for garnish

DIRECTIONS:
Melt butter in a large pot.  Add celery and onion.  Sweat about 8 minutes.  Add flour and make a roux.  Cook just a few minutes (to get the flour taste out of the dish).

Add all remaining ingredients.  Heat through, making sure the cheese melts.

That’s it!

Personally, I think this soup tastes best if you make it a day ahead and reheat.  It lets the flavors meld together quite nicely.  Although, if you have to eat it right away, that’s OK too!

crockpotsI just had to share a pic of all of our crockpots lined up in the conference room.  I love my job!  🙂

Oh, and in case you’re wondering, I came in 2nd this year. Better luck next time.

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