Eat Drink and Blog » Crock Pot

Hamburger Stroganoff

pbandjazz — Mon, 19 Oct 2009 15:00:08 +0000

Brown together:
1/2 cup onion
1 1/2 lbs of hamburger

Add and simmer:
1 1/2 TBS flour
1 tsp garlic salt
1/4 tsp pepper

Add & cook for 10 minutes:
4 oz. mushrooms
1 can cream of chicken soup

Stir in:
1/2 cup sour cream

Serve over extra wide egg noodles

Homemade Spaghetti Sauce

colerose — Mon, 31 Aug 2009 20:00:35 +0000

3 lbs cooked hamburger
1 lb cooked spicy ground sausage
6 cooked Italian link sausages (chopped)
1 onion
106 oz. tomato sauce
1 cup water
3 cloves garlic
1 can tomato paste
1 Tbsp pepper
1 Tbsp basil
1 Tbsp Oregano
2 packages spaghetti seasoning (dry mix)
Garlic, Garlic, Garlic (to taste)
Simmer in large stock pot or crock pot for 8 hours.

This freezes VERY well!

Chicken Tortilla Soup

colerose — Fri, 21 Aug 2009 17:00:34 +0000

Yum-o!

3 large, boneless chicken breasts (about 3-4 cups chicken)

4 – 6 cups chicken broth or equivalent water/bouillon (start with 4 and add more if necessary)

1 large jar medium Chili Con Queso Cheese Dip (20 oz -24 oz size)

2 cans diced tomatoes with green chilies including juice

2 cans cream of celery soup (undiluted)

1 can black beans (drained)

1 can kernel corn (drained) or 1 ½ cups frozen corn

Grill or roast chicken breasts until cooked through. Set aside to cool. Mix remaining ingredients together in large pot and simmer. Dice up cooked chicken and add to mixture. Let simmer about 30 – 60 minutes. Serve topped with tortilla strips and grated cheese.

Options:

Top or add sour cream to soup

Top with green onions

Top with sliced green or black olives

Add chopped jalapeños to soup if more heat desired

Add salsa verde to top of soup or to soup itself for a hotter soup

badass slow cooker beef stew

badassdadblog — Wed, 29 Jul 2009 22:42:20 +0000

Everybody knows the Crock Pot of the ’70s has been reborn as the slow cooker of the ’00s, and every busy parent/cook/homemaker must have one. If you don’t, get one, or you can do this recipe in a pot on the stove as long as you don’t mind having stuff cooking on your stove for like 20 hours.

I got the basis of this recipe from my friend Genevieve via Facebook. I actually know Genevieve in real life, but haven’t seen her for like 12 years or something. So, yay for Facebook. I’ve added and changed a few things to make it, well, more badass. It should come as no surprise to those who know me at all that one of the things I did was add alcohol – wine, in this case. But enough build-up. Here’s the recipe.

What you need

1 lb stew beef – cut into 1″ cubes
2 onion – rough chop
3–4 russets or small bag of creamer potatoes fron Trader Joe’s – rough chop
1 small bag baby carrots
1 bag sliced button mushrooms Trader Joe’s (or one package, chopped)
3 cloves garlic – chopped or crushed
2 cans stewed plum tomatoes (or one large can)
1/2 bag frozen corn
1/2 bag frozen peas
2 cups beef broth
2 cups red wine
Worchestershire sauce
salt
pepper
italian seasoning
garlic powder
2 bay leaves
flour

What you do

Brown the beef in a large sauté pan over medium-high heat. For extra fanciness, put the meat in a sealed plastic bag first with a cup of flour and shake to coat. Transfer the browned meat to the slow cooker. Once all the meat is in the slow cooker, deglaze the pan with the wine and scrape the brown bits off the bottom of the pan. If you didn’t coat the meat with flour, add a tablespoon to the pan and cook on medium till it thickens a little. (Tip to prevent flour from clumping: mix with 1/4 cup wine and pour that in). Pour this over the beef in the slow cooker.

Put everything else EXCEPT the corn and peas into the slow cooker. (Note: don’t overfill your slow cooker. Leave a little space at the top or it’ll boil over and make a mess. You may have to leave out a few potatoes or something to fit everything in if your slow cooker is small. No biggie.) Add with the rest of the wine, the broth, and some Worchestershire. How much Worchestershire? You know, some. More than a tablespoon, less than a cup. Some. It’s good. Don’t be shy with it. Add all the seasonings in generous amounts and set the slow cooker on high for four hours. At that point, stir it and add the frozen corn and peas. Set it on low and do one of two things.

If you simply can’t wait, cook it another 30–60 minutes on low and serve it. It will be good. But, it will be a lot better if you cook it on low another 6-8 hours (overnight works well) and have it for dinner the next day. For extra awesomeness, let it cool and then reheat. Basically, as long as it’s cooking on low, the longer it cooks the better it will be.

If you make this leave a comment to let me know how it was, especially if you change anything that you think makes it better. Enjoy.

Hot Cheesy Crab Dip

charmedimsure — Thu, 25 Jun 2009 15:59:15 +0000

This is a family favorite. It’s so easy, but so good… and for some reason crab is just really impressive, even if it’s in a recipe with only four other ingredients (and one of them happens to be cheese in a jar)! Enjoy

Hot Cheesy Crab Dip

8 oz. cream cheese, softened

1 jar Kraft Old English cheese

1 can crab meat (or you can use the imitation crab meat)

2 Tbsp. half and half

1/2 tsp. Worcestershire sauce

Place all ingredients in a crock pot (the small ones are the perfect size for this recipe), stirring occasionally until melted and combined, about an hour or an hour and a half. Serve with crackers. (I like Club crackers because they hold up to dipping well.)

You could probably melt everything together on the stove, too, but you’d have to stir a lot to make sure it didn’t burn on the bottom.

Tex-Mex Chicken

charmedimsure — Fri, 19 Jun 2009 16:12:37 +0000

This is a great catch-all dish. You can eat it on it’s own or use it as taco or burrito filling. It also freezes very well. Quick word of warning — it makes A TON. When I make it for my family, I usually just use 4 chicken breasts and that is plenty (But keep in mind I have a 4 1/2 year old and 18 month old. In a few years, I’m sure I’ll need all that chicken to fill them up!)

Tex-Mex Chicken
2 cans (15 oz. each) corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 jar (16 oz.) chunky salsa
6 boneless, skinless chicken breast halves
1 cup shredded reduced-fat cheese

Combine corn, beans and 1/2 cup salsa in slow cooker.

Top with chicken. Pour remaining salsa over chicken.

Cover. Cook on low 7 to 8 hours.

Sprinkle with cheese. Cover 5 minutes for cheese to melt.

Recipe source: Prevention Guide’s Slow Cooker Recipes

Cowboy Beans

charmedimsure — Tue, 09 Jun 2009 01:30:22 +0000

It’s grillin’ season. Or so I’ve heard on TV. Around here we grill all year long (unless our grill is covered in a foot of snow as it was for most of December). But there are certain dishes that just belong to summer, aren’t there? In my mind, the classic BBQ side dishes, whether served hot or cold, are pure summer goodness. My husband isn’t a mayo guy, so I don’t make potato salad or pasta salad very often. But he does like baked beans. Throw in some meat, and he’s hooked. One of our favorites is a dish my dad brings to almost every potluck he’s invited to. We call them Cowboy Beans. Some people call them calico beans. Everyone calls them delicious. Enjoy!

Cowboy Beans

1 lb. ground beef
8 slices bacon, cut into 1″ pieces
1 small onion
1 small green pepper
3/c cup brown sugar
1/3 cup granulated sugar
1 can pork & beans
1 can kidney beans
1 can butter beans
2 tsp. mustard
1/2 cup ketchup
1 tsp. vinegar
1 tsp. salt

Cook bacon, onion and green pepper together. Remove from pan. Brown ground beef in same pan. Drain. Mix all ingredients together in ungreased casserole dish. Bake at 350 for 30 minutes, covered. Uncover and bake 30 minutes longer.

You can also put everything into the crockpot instead (after you cook the bacon, veggies and ground beef of course).

I wish I had a picture, but alas I don’t. But they’re awesome. Trust me!

Easy Chicken Casserole

JustMe — Sun, 07 Jun 2009 19:00:23 +0000

If you’re like me, you don’t have a lot of time to spend in the kitchen Monday through Friday. This casserole/main dish is quick and easy, and always a hit.

Feeds a family of 7.

Ingredients:

1-2 large cans premium chunk chicken breast (faster) OR
2-3 medium size skinless split chicken breasts, boiled & cut into bite-sized pieces
1 large bag egg noodles
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup
1 small container of Sour Cream
2 sleeves Ritz Crackers, crushed
1-2 tsp. butter, melted

Cooking directions:

Preheat oven to 350F.

In boiler, add enough water to cover noodles and 1/2 palm gourmet salt. Bring to boil then add noodles. Boil until nearly done (about 3/4 done), then drain. To noodles, add chicken, all soups, and sour cream; stir until well mixed and noodles are coated. Pour into large casserole dish. Sprinkle with crushed Ritz Crackers. Drizzle melted butter on crackers. Put in oven and bake, uncovered, until bubbly. (Can be cooked in Crock Pot also.)

Rotel Cheese Dip

JustMe — Sat, 06 Jun 2009 22:15:12 +0000

My family always requests this dip during Football Season. It’s great for just about any occasion!

Ingredients:

2 boxes Velveeta (2 lbs)
1 can Mild Rotel*, completely drained
1 lb. ground chuck, browned & drained
1 lb. ground mild sausage*, browned & drained
1 can Bean Dip
1-2 tsp. Worcestershire sauce
1-2 tsp. granulated garlic or garlic powder**
1-2 c. Whole milk
Tortilla chips

Cooking directions:

Cut Velveeta into 1 inch cubes. Put in crock pot on medium heat. Add about 1 cup whole milk. Stir while melting. (Faster- put Velveeta cubes in microwave safe bowl. Microwave on high for 1-2 minutes, then stir. Add milk and microwave for 3-5 minutes longer, stopping to stir every minute or so. Cheese will burn if not stirred frequently. Once melted, pour into crock pot.) Once cheese is melted, add meats, bean dip, Worcestershire sauce and garlic. Stir until well mixed. If cheese is too thick, add another 1/4 to 1 cup of milk and stir. You can add milk, about 1/4 cup at a time, until it’s as creamy as you want. (This dip will be thick from the meat, but the cheese should be creamy.) Keep in crock pot on low heat until served. (Stir occasionally to keep it from sticking to the sides.)

Serve with your favorite brand Tortilla chips.

*I use mild when the little ones will be eating; medium or hot if they’re not.
**Garlic salt will make it too salty.