Posts filed under 'Crockpot'
This is an extremely easy crockpot recipe. The cranberry “gravy” makes for a sweet addition to pork roast.
Ingredients:
2½-lb boneless pork shoulder roast
1 c sweetened dried cranberries
½ c chicken broth
½ c cranberry juice cocktail
2 TBLS corn starch
Directions:
- Place roast in crockpot.
- Combine cranberries, broth and ¼ c cranberry juice in small bowl; pour over roast.
- Cover and cook on LOW 7-9 hours.
- When done, place roast on platter and cover.
- Pour juices from slow cooker into saucepan, add remaining cranberry juice and corn starch; mix.
- Cook until thickened and bubbly (~3 minutes); serve with roast.
No roast is complete without mashed potatoes and a salad!
December 10th, 2008
This recipe feeds 3-4 and is an easy recipe for those days when you just want to get home from work and have dinner waiting.
Ingredients:
1 lb boneless chicken breasts
4 potatoes, diced
½ c extra spicy Italian salad dressing
½ tsp pepper
Directions:
- Place potatoes in bottom of slow cooker, then drizzle with half of the salad dressing.
- Top with chicken, drizzle remainder of Italian dressing over the top.
- Sprinkle pepper over the top.
- Cover crockpot and cook for 6-8 hours on LOW.
December 10th, 2008
Everyone loves using the slow cooker - try this split pea soup recipe…it’ll leave your mouth watering!
Ingredients:
1 ham bone with a “goodly amount” of meat
½ lb. split peas
½ lb. lentils
4 carrots, diced
6 peppercorns
1 good-sized onion, diced
1 bay leaf (if you like)
4 stalks of celery, diced
2 tsp. minced garlic
2 TBLS minced parsley
3 small potatoes, grated
1 quart water (can add more if soup looks too thick)
Directions:
- Combine all ingredients (except potatoes) in crockpot and cook on LOW 8-10 hours.
- Add grated potatoes and hour before serving.
- Remove ham bone, cut off meat and add meat to slow cooker.
November 27th, 2008
In the spirit of the holidays, we’re sharing a family favorite recipe for Turkey Day - Crockpot stuffing!
We make this in addition to the stuffing in the bird - which, let’s face it, is never enough! - but you could also serve this up as a vegetarian portion of the meal (obviously sans meat).
Ingredients:
1 cup margarine
2 cups chopped onion (this would be ~1 very large onion or a couple of medium-sized)
2 cups chopped celery
8 oz fresh, sliced mushrooms
¼ cup chopped parsley (or dried)
2 7 oz packages bread cubes (one plain, one seasoned)
3 ½ cups chicken broth (make a little stronger if using bullion, this would be 2 cans of chicken broth soup)
2 eggs, beaten
8 oz browned & drained pork sausage
To Cook:
- Preheat crockpot on HIGH with a small amount of water in it (VERY small!)
- Melt butter and sauté vegetables, then add browned sausage
- In large bowl add both types of bread cubes; pour sautéed veggies & sausage mix over cubes and toss well
- Pour enough boiling broth over cubes to moisten
- Add beaten eggs and mix well
- Add remaining broth
- Pack stuffing lightly into crockpot and cook on HIGH for 45-60 minutes.
- Continue to cook on LOW for 5 additional hours.
Enjoy!
November 24th, 2008
For a tasty, healthy cold-weather treat, you need:
1 pack - boneless, skinless chicken breasts
1 - 24 oz picante syle salsa (medium spice still gives this meal a “kick”)
1 tsp Cumin
1 tsp chili powder
1 Tblsp Garlic (minced or dried)
1 tsp seasoning salt
Throw all ingredients in a crockpot, and cook on ‘Low’ up to 8 hours. Or, if you forget in the morning, you can always turn the slow cooker to ‘High’ for about 4 hrs. Basically, you need to cook it long enough that you are able to shred the chicken.
After chicken is shredded, add:
1 can Mexicorn
1 can black beans (the jalapeño and lime juice can is really good)
Cook for an additional hour or so to soften up the corn and beans. Serve it up with sour cream, cheese, and corn chips for a meal in a bowl.
Enjoy!
November 12th, 2008