Monday, January 24, 2011

That's a Crock

Here are some good winter-y, snuggle in, Crock it up, and chow down recipes. I've credited the chefs. Enjoy!

Caitlin's Top Picks
Pulled Pork
(Note from Caitlin: I like this one because it is not too BBQ-y. The mustard gives it a nice flavor. We serve on bulky rolls, with cole slaw and salad.)
4lbs boneless pork loin
1 14oz can of beef broth
1/3 C and 1/2 C Worcestershire sauce
1/3 C and 1/4C Hot Sauce
1 C Ketchup
1C Molasses
1/2 C Prepared mustard ( I used yellow)
Use 5 Qt or larger slow cooker
Cut Roast in half and place in crock pot
In small bowl combine Beef Broth, 1/3C worcestershire and 1/3 C hot sauce
Pour over roast
Cover and Cook on low for 7-8hrs. Don't peek!
Remove pork, and shred.
Discard cooking juices.
Return meat to pot and cover w/remaining items
Cook on low for additional 30 min.
Stir again and serve!

Lime Chicken Tacos
1.5 lbs of chicken breast. (Note: I have cooked them frozen too, just cut back a bit on what ever liquid you had planned to use.)
3 TBl Spoon Lime Juice (Note: I cheat and use the lime juice in a squeezy jar)
1 Tablespoon Chili powder
1 C frozen corn
1 C Chunky salsa
Tortilla's and other Taco fixings ( Salsa, Sour Cream, Cheese etc...)
Top chicken with Lime juice, and Chili powder
Cook on low for 5-6hrs until chicken is tender.
Remove Chicken and shred w/ 2 forks
Return meat to pot and cover with Salsa and corn. (Note: I added a rinsed can of black beans too)
Cook for additional 30 min and serve!

Steak Burritos
2 Beef Flank Steaks ( 1 Lb each)
2 Envelopes of Taco seasoning
1 Medium Onion, Chopped
1 can (4oz) diced green chilies
1 tablespoon white vinegar
Cut steaks in half, rub all side with taco seasoning
Place in 5qt slow cooker and cover with onions, chillies and vinegar.
Cover and cook on low for 8-9hrs
Remove meat and shred.
Serve with usual fixings....

Roast Beef with Mushroom Gravy
1 Boneless Beef chuck roast (approx 3lbs)
2 Cans cream of mushroom soup
1/3C Sherry or Beef Broth
1 envelope of Onion Soup
Cut roast in half and place in 5 qt slow cooker.
Combine all other ingredients and a small bowl and pour over roast.
Cover and cook on low for 8-9 hrs.

Jessica's Top Picks
Pizza Parmesan Chicken
1 large egg, beaten
1 cup seasoned breadcrumbs
2 tblspoons canola oil
6 boneless, skinless chicken breast halves
1 (10 ounce) jar pizza sauce
6 slices mozzarella cheese
Place egg in shallow bowl.
In separate shallow bowl, place breadcrumbs.
Dip the chicken breasts into egg and then breadcrumbs.
Press crumbs on all sides of chicken.
Heat oil in large skillet and sauté chicken.
Arrange one layer of chicken in sprayed slow cooker and pour half pizza sauce on top.
Add second layer of chicken and pour remaining sauce over top.
Cover and cook on LOW for 6 hours or just until chicken is tender but not dry.
Sprinkle with Parmesan cheese and add mozzarella slices on top; cover and cook for additional 15 minutes.
Serve over pasta.

Cheesy Bacon-Potato soup
3 ½ pounds red potatoes, cubed
1 onion, chopped
1 (32 ounce) carton chicken broth
1 pint half-and-half cream
1 (8 ounce) package shredded cheddar cheese
1 (4 ounce) package prepared bacon bits
Place potatoes and onions in sprayed slow cooker.
Combine broth, 1 teaspoon of salt and pepper; add to slow cooker.
Cover and cook on HIGH for 3 to 4 hours.
Mash mixture and add half-and-half cream (I added some bacon to the soup too).
Cover and cook for additional 20 minutes.
Top each serving with cheese and bacon bits.
Serve in bread bowl

Slow Cooker Ziti
1 pound ground beef
1 tablespoon Italian seasoning
2 (26 ounce) cans spaghetti sauce
2 (8 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) carton ricotta cheese
1 cup grated parmesan cheese
1 (16 ounce) box ziti noodles
Brown ground beef in skillet and drain.
Add Italian seasoning, sauce and 1 teaspoon of salt and pepper to meat.
Combine 1 package mozzarella, ricotta and parmesan in separate bowl.
In slow cooker, layer 2 cups meat mixture, half ziti and half cheese mixture.
Repeat. Cover with remaining meat mixture.
Cover and cook on LOW for 5 hours.
Top with remaining mozzarella cheese and serve when cheese melts.

And here's a great soup, non-Crock recipe from Melissa.
Cream of Chicken and Wild Rice Soup
1 Large onion, chopped
1 Large carrot, shredded
1 stalk of celery, chopped
2 tbsp butter
1/2 C flour
8 C fat free chicken broth
3 C cooked wild rice
6 oz cooked chicken breast (i usually boil them)
1/4 tsp salt
1/4 tsp pepper
1 C fat free evaporated milk
Saute onion, carrot, celery in butter until tender.
Spoon in flour and stir until blended.
Gradually add broth.
Stir in rice, chicken, salt, & pepper.
Bring to boil over medium heat.
Cook and stir for 2 minutes or until thickened.
Stir in milk.
Cook on low heat for about an hour to thicken more.
Note: use whatever you want for veggies...more, less, doesn't matter.

I can't wait to try all of these!

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