Tag Archive: Slow cooker


Citrus Curry Crock Pot Chicken

4 lb. boneless chicken thighs
1 c. marmalade (I used orange sugar free)
4 Tbsp. lemon juice
4 Tbsp. Dijon mustard
1 tsp. browning sauce
2 tsp. Jamaican curry
1 Tbsp. Cajun spices
1 Tbsp. minced garlic
1 Tbsp. chopped sauteed shallots
1 Tbsp. sherry
2 Tbsp. honey

Combine sauce ingredients.

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Spread sauce into bottom of crock pot.

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Layer chicken. Top with sauce. Continue layering ending with sauce.

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I found the sauce a little tart, so even though they’re not in the picture of ingredients,

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I added the garlic, shallots, sherry and honey (tasting with each addition) until I really liked the flavor.

Cook in crock pot on low for 7-8 hours (less if it bothers you when it falls apart).

I served this with fried potatoes and a cucumber tomato salad.

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Ginger Honey Raspberry Mustard Garlic Smoked Pork Chops

2 lb. smoked pork chops
4 Tbsp. Rothschild raspberry honey mustard pretzel dip

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2 Tbsp. minced garlic
1/2 c. Asian style ginger salad dressing

Combine all ingredients except pork chops in a blender until smooth.

Layer pork chops and marinade until large oval crock pot. Cook for approx 1 hour to heat through the house.

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I put this on high for 1 hour and than low for 1 hour.

They were really good.

I served it with gluten free macaroni and cheese.

Chicken White Bean Corn Chili

2 c. leftover chicken cut into bite size pieces
1 can tomatoes with chilis
1 can creamed corn
1 can whole kernel corn, drained
1 can garbanzo beans
1 can great northern beans
1/4 c. cooking sherry
1 tsp. red pepper flakes
1 Tbsp. garlic salt

Mix everything in a large pan with a lid.

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Cover and heat at medium until bubbling.

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Reduce heat to simmer and cook approximately 1- 2 hours.

This would also work well in the crock pot.

We put chips in the bottom of our bowl.

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And top our chili with guacamole and sour cream.

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Shredded cheese would have been good too, but we were out.

Creamy Cheesy Crockpot Chicken

4 lb. chicken cutlets
10 oz. teriyaki sauce
1/3 c. ranch dip
1/3 c. chunky blue cheese dressing
1 c. shredded italian cheese

Spray crockpot with cooking spray.
Pour a small amount of the teryaki on the bottom.
Layer chicken cutlets.

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Pour small amount of teryaki over chicken.

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Spread ranch dip over chicken pieces.

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Sprinkle with cheese.
Repeat layers three more times, adding in the blue cheese on the top layer.

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I actually did this because I ran out of ranch and I love blue cheese.

Top with shredded cheese.

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Cook on low 5-6 hours.

I ran a knife through the layers to check the chicken for doneness and make smaller pieces for easier serving.

We had it over rice, and the sauce was delicious on the rice! (Using chicken broth instead of water and my favorite rice recipe)

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I can’t wait to use the leftover sauce in some great creative way.

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Huevos Rancheros in the Crock Pot

12 eggs
1 c. leftover potato soup
1 c. leftover chili (use veggie chili if you want to go meatless)
1/2 c. salsa
1/2 c. sour cream

Leftover corn on the cob
1 c. shredded cheese

Soft scramble the eggs.

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Add potato soup.

Layer half of the egg/soup mixture in bottom of crock pot sprayed with cooking spray.

Cut corn off cobs and set aside.

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Mix chili, salsa and sour cream. Layer over eggs.

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Top with corn.

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Sprinkle with half of the cheese.

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Layer remaining eggs.

Top with cheese.

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Cook on low for 30 minutes and you can keep it warm for up to 4 hours.

Loaded Baked Potato Soup (adapted from Stephanie O'Dea's crockpot365.blogspot.com)

2 bags Potato Inspirations enchanted rose potatoes (or 4-5 lbs. of any type you like)
4-6 c. chicken broth
1/4 c. dehydrated onions
2 Tbsp. garlic salt
2 blocks neufchatel cheese

Optional toppings:
Chopped green onions
Bacon pieces
Sour cream
Shredded cheese

Place potatoes in crock pot. I left the potatoes whole since they are small creamers. Depending on what type of potato you use, you can also peel and cube them, but I like the simplicity of throwing them in whole and the skin adds a nice flavor and has all the nutrients!

Sprinkle with onions and garlic salt. Pour broth into crockpot until potatoes are submerged. (I actually cut some in half since the top layer of potatoes had a few poking up through the broth).

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Cook on low all day until potatoes are tender. I put mine on at 7 AM before going to work and they cooked until 7 PM. You can put them on high for alot less cooking time. Once potatoes are tender, do a rough mash with a potato masher. Add cubed neufchatel cheese and mash some more. Cook an additional hour to completely melt cheese and get potatoes ready to be blended.

Use an immersion blender to make really smooth and creamy.

Top with your choice of toppings.

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Stephanie used fresh onions and garlic and real cream cheese. She also added some red pepper flakes and black pepper.

I like my soup less salty than the kids. They all add seasonings to their own bowls. Molly likes hers with Ranch seasoning!

When our vegetarian friend, Beth, comes over, I make the soup using vegetable broth and it is delicious too!  We’ve also been known to add in cooked broccoli and/or cauliflower at the very end.

The leftovers (when there are any) reheat well and it is better day two in my opinion!

 

Slow Cooked Lentils with Chorizo and Smoked Sausauge

1 lb. Chorizo
1 lb. smoked sausage
1/2 package frozen seasoning vegetables (onion, peppers, celery)
1 12 oz pack dried lentils
1 c. chopped tomatoes (or canned)
30 oz. tomato sauce
1 Tbsp. Cajun seasoning (or anything spicy you like!)
3 C. beef broth

Brown Chorizo (I used an oil blend).
Add veggies and tomatoes
Cook over medium high heat until golden.
Combine with remaining ingredients in crock pot and cook on low 4-6 hours.

I served this over frozen brown rice mixed with veggies that I keep on hand for a quick side dish. I cooked the rice with 1/2 broth and 1/2 water.

This recipe came about because my friend, Kerry (remember her from Captiva?) gave me some lentils. It is actually only the second time I’ve ever cooked lentils, and it won’t be my last. They were yummy. They were yellow ones (most I’ve seen are green).

I chose the ingredients based on what I had on hand. Kerry had also given me beef broth. (I like homemade, but it was easy). I still had cooked Chorizo in the freezer from that great sale I hit a few weeks ago. I had the smoked sausage on hand, because I always grab it when it’s on expiration day clearance and freeze it! I keep the frozen seasoning veggies in the freezer almost all the time. It’s easier than running out and getting onions, peppers and celery for recipes. I also buy tomatoes and tomato sauce whenever there’s a BOGO.

You could easily make this vegetarian by replacing the sausage with tofu and using veggie broth! I may try some version of this for one of our meatless days we keep meaning to have!

Also, I’m sure you could use jarred spaghetti sauce in place of the tomato sauce.

You will love this. The kids all had seconds and thirds.

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Last night, Kerry, Griffin, Donovan, and I went to the ‘Tween Waters Inn on Captiva Island for the Crab Races!  What a fun night.  I ordered shrimp and cheese grits and can’t wait to get home to try it.

The grits were creamy, more the consistency of mashed potatoes, and the shrimp was grilled and there was a chorizo sausage tomato sauce and sliced green onions over the top.

When I have something this yummy, I always try to find the actual recipe.  However, after hours of research to no avail, I’m posting what I intend to try to duplicate this wonderful meal.

I found a recipe for many recipes for creamy cheese grits, and will try them in the crock pot since the consensus is that the creamiest grits cook the longest:

1 c. grits

5 c. liquid (half chicken stock half water)

1/4 c. butter

1/2 tsp. salt

4 oz. cream cheese

2 c. shredded cheese

Combine all ingredients except cheese in crock pot and cook on low 6-8 hours.  A half hour before serving, melt cheeses in.

I found various recipesfor grilled shrimp and chose my favorite ingredients for the marinade:

2 tsp. minced garlic

2 Tbsp. lime juice

3 Tbsp. olive oil

2 tsp. tequila

1 tsp. smoked paprika

1/2 tsp. steak seasoning

Combine marinade ingredients and combine with one pound shelled, deveined shrimp.

Refrigerate for 30 minutes.

Grill or cook on stove top in grilling pan.

I found a few recipes for chorizo tomato sauce, and again chose my favorite ingredients:

1/2 lb. chorizo sausage, casing removed, cooked into crumbles

1 shallot finely diced

1/4 c. mixed green, red, yellow, orange peppers finely minced

1 Tbsp. olive oil

1 can diced tomatoes

1/2 tsp. smoked paprika

1/2 tsp. garlic salt

Cooked shallot and peppers in olive oil.  Add chorizo and tomatoes and seasonings.  This can be cooked all day as well in the mini crock pot if you have it.  You may need to thicken with a little corn starch/water mixture.

I promise to report on my level of success as soon as I try it!

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