Have a set of yummy things I've made in my crock pot lately :)
First up was a week ago Dad & I had this slow cooker tamale pie, it was like chili with cornbread cooked right on top. Quite yummy :)
Tonight's dinner is slow cooker chicken taco soup with whole wheat beer bread. Yum!
Both have kind of a mexican/chili flare ;)
Thursday, October 14, 2010
Monday, October 4, 2010
Beef Stew & crusty bread
The beef stew recipe I make is based on my good old Betty Crocker cookbook, I have the bridal edition but it appears she also puts it on her website. Sneaky Betty. I of course change it ;) but the key is low heat and slow cooking time. Or I make a pot roast and then throw extra veggies in when reheating (shredded, with gravy) and viola, beef stew. I had some beef tips from Omaha beef and it made some very yummy stew.
Beef Stew
2 pounds beef stew meat, cut into 1/2-inch pieces
2 cooking onions, diced
1 bag (16 oz) baby-cut carrots
2 cans (14.5 oz) diced tomatoes, undrained
32oz container beef broth
1 can (15 oz) tomato sauce
2/3 cup all-purpose flour
1 tablespoon corn starch
2 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoon sugar
1 teaspoon dried marjoram leaves
1 teaspoon herbs de provence
1 teaspoon garlic pepper
1/2 teaspoon pepper
12 medium red potatoes (1 1/2 lb), cut into bite sized pieces
1 cup frozen peas
1.Heat oven to 325°F.
2.In a large ovenproof Dutch oven, mix all ingredients except potatoes and peas. Cover and bake 2 hours, stirring once.
3.Stir in potatoes and peas. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
YUM. It's so good.
Made it with this crusty italian bread baked on a pizza stone.
Beef Stew
2 pounds beef stew meat, cut into 1/2-inch pieces
2 cooking onions, diced
1 bag (16 oz) baby-cut carrots
2 cans (14.5 oz) diced tomatoes, undrained
32oz container beef broth
1 can (15 oz) tomato sauce
2/3 cup all-purpose flour
1 tablespoon corn starch
2 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoon sugar
1 teaspoon dried marjoram leaves
1 teaspoon herbs de provence
1 teaspoon garlic pepper
1/2 teaspoon pepper
12 medium red potatoes (1 1/2 lb), cut into bite sized pieces
1 cup frozen peas
1.Heat oven to 325°F.
2.In a large ovenproof Dutch oven, mix all ingredients except potatoes and peas. Cover and bake 2 hours, stirring once.
3.Stir in potatoes and peas. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
YUM. It's so good.
Made it with this crusty italian bread baked on a pizza stone.
Sunday, September 26, 2010
some fall favorites
Made Caramel Apple Pork chops Thursday night with smashed potatoes, crusty bread, and salad with Gorgonzola/apples/dried cherries/cherry republic dressing/almonds.
Friday night I made Mom's Orange Chicken
ORANGE CHICKEN
1/2 cup flour
salt, pepper & paprika (to taste)
4 chicken breasts halves
5 Tablespoons butter, divided
1 egg
1/4 cup milk
2 cups bread crumbs
1/2 cup Lemon Juice
1/2 cup honey
1 cup Orange Marmalade
2 tablespoons Soy sauce
Preheat oven to 350 F.
Melt 3 tablespoons butter in 9x13” glass baking dish.
Place flour, salt, pepper and paprika into plastic zip lock bag. Add chicken breasts one at a time; shake off excess. Dreg chicken in egg/milk mixture then press into bread crumbs. Drag through melted butter, coating both sides. Bake 30 minutes.
Meanwhile, put 2 tablespoons butter, lemon juice, honey, Orange Marmalade and Soy sauce in small saucepan. Heat to boiling; reduce heat and simmer until reduced by half.
Take out chicken, turn over, and then pour mixture over. Bake an additional 30 minutes.
With Giada's Risotto recipe, peas, and garlic crescent rolls. Then I made molten lava cakes.
Dark Molten Chocolate Cakes
(from Baker's chocolate, but I used Ghiradelli chips)
Prep Time: 15 min
Total Time: 30 min
Makes: 6 cakes or 12 servings, 1/2 cake each
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
18 fresh raspberries
GREASE 6 (6-oz.) custard cups or souffle dishes (I have a pan with the bottoms that pop out, makes them come out easy). Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.
Friday night I made Mom's Orange Chicken
ORANGE CHICKEN
1/2 cup flour
salt, pepper & paprika (to taste)
4 chicken breasts halves
5 Tablespoons butter, divided
1 egg
1/4 cup milk
2 cups bread crumbs
1/2 cup Lemon Juice
1/2 cup honey
1 cup Orange Marmalade
2 tablespoons Soy sauce
Preheat oven to 350 F.
Melt 3 tablespoons butter in 9x13” glass baking dish.
Place flour, salt, pepper and paprika into plastic zip lock bag. Add chicken breasts one at a time; shake off excess. Dreg chicken in egg/milk mixture then press into bread crumbs. Drag through melted butter, coating both sides. Bake 30 minutes.
Meanwhile, put 2 tablespoons butter, lemon juice, honey, Orange Marmalade and Soy sauce in small saucepan. Heat to boiling; reduce heat and simmer until reduced by half.
Take out chicken, turn over, and then pour mixture over. Bake an additional 30 minutes.
With Giada's Risotto recipe, peas, and garlic crescent rolls. Then I made molten lava cakes.
Dark Molten Chocolate Cakes
(from Baker's chocolate, but I used Ghiradelli chips)
Prep Time: 15 min
Total Time: 30 min
Makes: 6 cakes or 12 servings, 1/2 cake each
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
18 fresh raspberries
GREASE 6 (6-oz.) custard cups or souffle dishes (I have a pan with the bottoms that pop out, makes them come out easy). Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.
Tuesday, September 21, 2010
reminder to post these
I am taking these two appetizers to a rehearsal dinner for Chris' cousin next weekend. Looked up the recipes to see what I'll need to pick up at the store soon and it reminded me that I don't think I've posted either one. :)
We always did the mini muffins (so they're bite sized) so I can't vouch for the timing on the big ones. Makes a TON of little baby ones, so good for large parties / get togethers or you can freeze then give out at Christmas. I am going to be using Cherry Republic's "Cherries & Cherries" cherry sauce for mine. If I go thru a jar I'll probably throw some of that apple butter on the remaining ones rather than use a partial other jar ;)
CERAMIC CHEESECAKES
Cheesecake:
3 – 8 oz pkg cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Jam or preserves
Preheat oven to 300 F
Mix together all of the cheesecake ingredients. Divide into cupcake tins with papers in cups (if using minis 1Tbsp is filled size). Bake 35-45 minutes for regular sized cupcakes; 10-15 minutes for mini’s.
Remove from oven and cool 5 minutes.
Fill depression with topping (for minis 1/2tsp) and then dot with small amount of jam (1/4tsp for minis).
Bake @ 325 F for 10 minutes. Cool then chill. Can be frozen.
The second recipe is sort of an oddball, but my husband LOVES it. I actually got it from the weight watchers message boards back in 2005, go figure.
Buffalo Chicken Dip
4oz roasted chicken breast, diced or shredded.
1/2 cup of Frank's buffalo sauce
8 oz block of cream cheese (I usually use only the lite not fat free as fat free doesn't seem to melt well)
1/2 cup light blue cheese or ranch dressing
cut up celery for side
Fritos or Tostidos scoops (they're bad for you but it does taste good with the Fritos)
Combine all ingredients and throw it all in a small crockpot and let it heat through on high. Can be doubled easily.
We always did the mini muffins (so they're bite sized) so I can't vouch for the timing on the big ones. Makes a TON of little baby ones, so good for large parties / get togethers or you can freeze then give out at Christmas. I am going to be using Cherry Republic's "Cherries & Cherries" cherry sauce for mine. If I go thru a jar I'll probably throw some of that apple butter on the remaining ones rather than use a partial other jar ;)
CERAMIC CHEESECAKES
Cheesecake:
3 – 8 oz pkg cream cheese
1 cup sugar
5 eggs
1 teaspoon vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
Jam or preserves
Preheat oven to 300 F
Mix together all of the cheesecake ingredients. Divide into cupcake tins with papers in cups (if using minis 1Tbsp is filled size). Bake 35-45 minutes for regular sized cupcakes; 10-15 minutes for mini’s.
Remove from oven and cool 5 minutes.
Fill depression with topping (for minis 1/2tsp) and then dot with small amount of jam (1/4tsp for minis).
Bake @ 325 F for 10 minutes. Cool then chill. Can be frozen.
The second recipe is sort of an oddball, but my husband LOVES it. I actually got it from the weight watchers message boards back in 2005, go figure.
Buffalo Chicken Dip
4oz roasted chicken breast, diced or shredded.
1/2 cup of Frank's buffalo sauce
8 oz block of cream cheese (I usually use only the lite not fat free as fat free doesn't seem to melt well)
1/2 cup light blue cheese or ranch dressing
cut up celery for side
Fritos or Tostidos scoops (they're bad for you but it does taste good with the Fritos)
Combine all ingredients and throw it all in a small crockpot and let it heat through on high. Can be doubled easily.
Monday, September 20, 2010
more apple adventures
I found an apple butter recipe in my favorite Betty Crocker cookbook today so I gave that a whirl. Was pretty easy and smells nice and seasoned.
Now that I have almost 4 cups of apple butter, I'd better keep cooking with that ;) lol. May try this sometime in the next 3 weeks (its shelf life in the fridge). Grilled Turkey with honey apple glaze.
Let me know if you have a good recipe that calls for apple butter now ;) I may be set for regular apple recipes, as after tonight's pork roast I'll only have a few left.
Apple Butter (from memory, if its not 100% I'll come back and tweak it)
4lbs of apples, peeled, quartered and core removed
1 1/4 cup apple juice (I used cider)
1 1/2 cup packed brown sugar
1 Tbsp cinnamon
1 Tbsp lemon juice
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
Put everything in a large dutch oven. Bring to a boil, then reduce heat to simmer and cover, stirring occasionally. Simmer one hour. Mash up apples with masher or fork. Return to stove and simmer uncovered for one hour, or until nice and thick. Remove from heat, cool 2 hours, then place in containers and can be kept in in fridge for up to 3 weeks.
Now that I have almost 4 cups of apple butter, I'd better keep cooking with that ;) lol. May try this sometime in the next 3 weeks (its shelf life in the fridge). Grilled Turkey with honey apple glaze.
Let me know if you have a good recipe that calls for apple butter now ;) I may be set for regular apple recipes, as after tonight's pork roast I'll only have a few left.
Apple Butter (from memory, if its not 100% I'll come back and tweak it)
4lbs of apples, peeled, quartered and core removed
1 1/4 cup apple juice (I used cider)
1 1/2 cup packed brown sugar
1 Tbsp cinnamon
1 Tbsp lemon juice
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
Put everything in a large dutch oven. Bring to a boil, then reduce heat to simmer and cover, stirring occasionally. Simmer one hour. Mash up apples with masher or fork. Return to stove and simmer uncovered for one hour, or until nice and thick. Remove from heat, cool 2 hours, then place in containers and can be kept in in fridge for up to 3 weeks.
Sunday, September 19, 2010
apple pancakes
Today's apple adventure I think will start with apple pancakes. Going to use the syrup recipe from this recipe but just make my standard bisquick supreme pancakes with some finely diced apples in there and some cinnamon and other fall spices. Also going to have turkey sausage patties on the side, not in the pancakes.
Here's the apple cider syrup recipe I'm trying:
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
Here's the apple cider syrup recipe I'm trying:
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter or margarine
For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes.
Saturday, September 18, 2010
Hamburger Soup
Realized I hadn't shared Mom's Hamburger Soup recipe when I went to link it to my previous post. It's a super basic soup, can have elements changed to suit your tastes or what you have on hand. For example, tonight I didn't have shredded carrots so I just put a 32oz bag of frozen mixed veggies (corn, peas, carrots, green beans) in instead of the 2cups carrots and 16oz of peas & corn. In fact I usually cook it that way ;) and increase the barley by at least 1/4 cup and add a little more water and add garlic pepper.
caution: huge batch of soup, need a large pot.
HAMBURGER SOUP
2lb ground turkey or sirloin, browned/drained
2 Tbsp dried minced onion
1 46oz bottle low sodium V-8 juice
4 cans cream of celery soup
2 cups water
1/4 tsp marjoram
2 cups grated carrots
8oz frozen corn
8oz frozen peas
Pepper to taste
1/2 cup of uncooked barley
Combine all ingredients in large soup pot, bring to a boil. Simmer 2 hours. More barley may be added to make it thicker. Can also be cooked in a (very large) crock pot all day.
caution: huge batch of soup, need a large pot.
HAMBURGER SOUP
2lb ground turkey or sirloin, browned/drained
2 Tbsp dried minced onion
1 46oz bottle low sodium V-8 juice
4 cans cream of celery soup
2 cups water
1/4 tsp marjoram
2 cups grated carrots
8oz frozen corn
8oz frozen peas
Pepper to taste
1/2 cup of uncooked barley
Combine all ingredients in large soup pot, bring to a boil. Simmer 2 hours. More barley may be added to make it thicker. Can also be cooked in a (very large) crock pot all day.
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