50 Slow Cooker Recipes Life is busy around my house. Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day. Crock Pot Honey Sesame Chicken Slow Cooker Salsa Verde Pork Cafe Rio Sweet Pork Cafe Rio Chicken Slow Cooker Chicken Parmesan Slow Cooker Chile Colorado Southwestern Beef Stew Crock Pot Chicken Tortilla Soup Crock Pot Sweet Apricot Chicken Slow Cooker Sauerkraut Soup Crock Pot Beef and Broccoli Honey Sauced Chicken Crock Pot Santa Fe Chicken Slow Cooker Berry Cobbler Slow Cooker Chicken and Mushrooms Slow Cooker Bombay Potatoes Slow Cooker Lime Chicken Tacos
77 Healthy Crock-Pot Recipes Crazy schedules, long work hours, and tempting takeout menus make it tough to even think about cooking most nights during the week. Despite the inconvenience, firing up the stove or oven is almost always cheaper and healthier than ordering in or eating out. How about a compromise? Making dinner with a slow cooker — Crock-Pot is the go-to brand in the U.S. — is an easy way to get in all those vitamins and minerals without slaving over a hot stove for hours at a time. Breakfast 1. Tart apples, cinnamon, brown sugar, and walnuts — what’s not to love? 2. Why not begin the day with a protein-rich superfood like quinoa? 3. This vegetarian burrito filling includes loads of vegetables, beans, and eggs. 4. Making yogurt from scratch is takes some time, but it’s hands-off with a slow cooker and it’s much cheaper than buying it at the supermarket. 5. This healthy treat is usually served after dinner, but it works just as well in the morning. 6. 7. 8. 9. 10. 11. Hosting a brunch party? 12. 13. 14.
www.thesweetslife.com/2011/10/pepperoni-pizza-monkey-bread.html How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) or to eat during a football game. Or, make it for dinner and serve with a salad. This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
Wicked Thai Chicken Soup | Food and Family I was at my local, neighbourhood coffee shop recently and enjoyed a bowl of a soup that was called “Wicked Thai”. I enjoyed it so much that I came home and started looking for a recipe on the internet. I quickly discovered that Campbell’s™ had produced a similar soup at one point (and maybe still does). That didn’t help me much though, since I wasn’t really interested in buying a can, even if I could find it. I was still determined to try to recreate it at home so I started experimenting. I cooked it up tonight and while it wasn’t identical to the coffee shop version, it was really darned good, so I thought I’d share it here. This soup doesn’t have a super thick broth, but it does have a wonderful, creamy texture that is full of Thai flavour. Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice. Ingredients Instructions Prep time: 20 min | Cook time: 30 min | Total time: 50 min Number of servings (yield): 4
Potato Rings with Homemade Buttermilk Ranch If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Directions: 1.
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum.
Balsamic Glazed Skirt Steak I'll say it now and I'll say it forever... TGIF! I've only got to work until 8:30 tonight and I've got the weekend off, so all is well in the world! It's definitely been one of those, "I need a drink" kind of weeks. And now to this steak. Ingredients:Adapted from Blissfully Delicious's recipe 1 lb. skirt steak (I love it because it's cheap and a little goes a long way!) To make marinade, melt butter in a medium saucepan under medium high heat. Add balsamic vinegar to saucepan and bring to a slow boil. Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak. Place skirt steak into large glass baking dish and cover with remaining marinade liquid. Prior to cooking steak, drain marinade and pat steak dry. Heat large skillet under medium high heat and add 1 tablespoon of olive oil. Serve with a bed of fresh vegetables (we had some zucchini and carrots that really made the dish quite colorful!) Seriously. Can you tell I might want a Toddy??
Stuffed Peppers I have been making these stuffed peppers for as long as I can remember. The original recipe began as one from the Better Homes and Garden Cookbook , which was the only cookbook my mother owned when I was growing up. Like most of you probably do, I tweaked and revised the recipe through the years. My family loves them. Printable Recipe makes 6 6 large bell peppers, any color (prepared as directed below) 2 pounds ground beef (or ground turkey) 1 cup chopped onions 1 1/2 teaspoons salt 1/2 teaspoon pepper 28 ounce can crushed tomatoes (or diced tomatoes with their juice) 1 teaspoon dried basil 1/2 teaspoon dried oregano 3 tablespoons A-1 steak sauce (or Worcestershire sauce) 1 cup water 1 cup long grain white rice 6 ounces shredded cheddar cheese, divided (or any good melting cheese) Preheat oven to 375F. My Notes: If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed sheet pan before stuffing and baking. Okay, let's make some stuffed peppers. See.
Big Red Kitchen: More in the Freezer: Cheeseburgers In an effort to health up my family’s lunches, I am steering away from those frozen prepackaged sandwiches that saved me back in my busy December, to homemade frozen sandwiches, and so far so good. The Frozen Chicken Sandwich was a huge hit with my kids so I moved on to trying the Cheeseburger by simply increasing the size of my White Castle-like Sliders. Start by sprinkling a large 11×17 inch pan with dried minced onions and pressing 2.5 pounds of ground beef over top. Sprinkle with season salt (I use Penzey’s) and bake in a 375 degree oven for 18 minutes. Remove from oven and cut into 15 equal sized patties. Place each frozen cheeseburger on a bun and wrap in waxed paper and secure with a small piece of masking tape. Place wrapped burgers back in the bun bag and toss in the freezer until your family is ready to pack them in their lunches. These sandwiches have made for very happy children and a relaxed Momma! Need more in your freezer?
Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.
Roasted Pork Tamales I know I talk about how much I miss Mexican food a lot, but I really, really miss it. It simply isn’t the same here in New York City. I suppose that I could have predicted this, but when I moved here, I thought that there would be the best of the best from every culture. While there is some delicious Latin food available, it just isn’t the same delicious Sonoran Mexican food that Kramer and I crave on an almost daily basis. Start by cutting the tops off of your chiles and shaking out as many seeds as you can. Roast the chiles for 5-8 minutes, until they are just beginning to blacken. After roasting, shake out any remaining seeds and place the chiles in large bowl. Remove the chiles from the bowl, and set the water they were soaking in aside. Add the chiles, along with about a cup and a half of the chile water, to your food processor or blender, along with your garlic, oregano, cumin, salt, and red pepper flakes (if using). Puree until smooth. Now for the pork. That’s the stuff. Cook time:
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