This was probably one of the better meats I've made in the crock pot, the kids devoured every last bite. We had no left overs which definitely proves it was a good dinner. The recipe calls for chuck roast, short ribs or back ribs however I wasn't able to find any of those where I shop and I ended up using a flank steak and it turned out amazing as well. I do think it would be perfect with ribs as they have a little more fat on them.
Crock Pot Korean Beef
1 lb beef (chuck roast, short ribs, back ribs, flank steak)
1 cup soy sauce
1/3 cup brown sugar
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp veg oil
1 tbsp ginger
2 tsp garlic
2 tsp sriracha (optional, we left this out due to tiny mouths)
Mix all together and pour over beef. After I mixed the sauce (prior to pouring on beef) I tasted it to see how I liked the flavor I did need to increase the amount of rice vinegar as I thought it was a little too oily, I added an additional 1 tsp rice vinegar.
Cook on low 6-8 hours
Cucumber Slaw
1 cucumber (seedless recommended)
Thinly slice red onion
1/2 tsp salt
2 tbsp rice vinegar
1 tsp sugar
2 tsp soy sauce
Mix all together
Saturday, October 27, 2012
Friday, October 26, 2012
Crock Pot Chicken & Dumplings
I've been searching for a good crock pot recipe for chicken and dumplings, I finally found one that I think turned out really well.
Crock Pot Chicken & Dumplings
1 lb chicken (I use thighs)
Potatoes chopped
Carrots chopped
Celery chopped
1/2 onion chopped
1/2 tsp thyme
1 bay leaf
2 tsp garlic
4 cup chicken broth
1/2 cup flour
1/2 pkg frozen peas
Dumplings
2 cups flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 tbsp butter
1/2 cup milk
Add all veggies and meat to crock pot
In bowl combine chicken broth and 1/2 cup flour until dissolved, add spices
Pour into crock pot
Cook on low for 6-8 hours
Dumpling will take 20-30 minutes, when ready to eat turn crock pot to high add peas and dumplings. Let cook covered for 20-30 minutes.
Crock Pot Chicken & Dumplings
1 lb chicken (I use thighs)
Potatoes chopped
Carrots chopped
Celery chopped
1/2 onion chopped
1/2 tsp thyme
1 bay leaf
2 tsp garlic
4 cup chicken broth
1/2 cup flour
1/2 pkg frozen peas
Dumplings
2 cups flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 tbsp butter
1/2 cup milk
Add all veggies and meat to crock pot
In bowl combine chicken broth and 1/2 cup flour until dissolved, add spices
Pour into crock pot
Cook on low for 6-8 hours
Dumpling will take 20-30 minutes, when ready to eat turn crock pot to high add peas and dumplings. Let cook covered for 20-30 minutes.
Wednesday, October 24, 2012
Crock Pot Tortellini Soup
Crock Pot Tortellini Soup
Chopped onion
2 medium zucchini chopped
3 1/2 cup chicken/vegetable broth
1 lg can crushed tomatoes
1 can beans (great northern, kidney, garbanzo) rinsed & drained
2 tbsp chopped basil
8 oz fresh tortellini
Combine all ingredients except tortellini
Mix well
Cook low for 6 hours
Increase to high 10 minutes before being ready to eat and add tortellini
Serve with parmesan
Tuesday, October 23, 2012
Crock Pot Honey Sesame Chicken
This was last nights dinner and it was a huge hit all around.
Crock Pot Honey Sesame Chicken
1 lb chicken (I use thighs)
8 green onions, sliced
2 tsp garlic
2 tsp chopped ginger (optional)
2 tsp fish sauce (optional)
1/2 cup honey
1/4 ketchup
1/2 cup low sodium soy sauce
2 tbsp sesame oil
1/2 tsp red pepper flakes (optional, we opted to leave this out)
4 tsp cornstarch
1/3 cup water
1/2 tbsp (or more) sesame seeds
3 scallions chopped
Cooked rice
Broccoli
Place chicken in crock pot
In small bowl combine 1/2 of your green onions (other 1/2 reserved for garnish), garlic, ginger, honey, fish sauce, honey, ketchup, soy sauce, sesame oil and red pepper flakes. Mix
Pour over chicken. Cook on low 3-4 hours or on high for 2 hours
Remove chicken and shred into bite sized pieces.
In small bowl dissolve 4 tsp cornstarch with 1/3 cup water.
Add to crock pot.
Stir to combine with sauce.
Place broccoli and chicken back in crock pot and cook an additional 10 minutes to thicken the sauce (if you want the sauce thicker continue to add cornstarch dissolved in water until you get desired thickness).
Serve over rice with sesame seeds & green onions to garnish.
This would also be very good over chow mein like noodles, if I was to use the noodles I'd cook separately and then toss in the crock pot to cover with the sauce.
Monday, October 22, 2012
Almond Sugar Cookies
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup white sugar
1 cup butter (softened)
1 egg lightly beaten
3 tbsp heavy cream (or other liquid, may need a bit more to make right consistency)
1 tsp vanilla extract
1 tsp almond extract
Sift flour, baking powder, salt & sugar. Cut in butter. Stir in egg, cream, vanilla, & almond.
Bake @ 400 for 6-8 minutes.
**This recipe could easily be altered to add any extract, for holiday season you could try peppermint extract, in the summer I use coconut extra to add a twist on a normal sugar cookies.
Sunday, October 21, 2012
Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup
4 cups chicken broth
1 lb chicken (I use thighs)
1 bag of frozen corn
1 lg can of diced tomatoes
1 can of diced green chilies (we use less since we have tiny mouths to feed and don't want it too spicy)
3 or 4 chopped zucchini
1 can of beans (black, great northern, kidney, pinto...etc)
Chopped onion
2 tsp garlic
Corn tortillas
Cilantro chopped
Add all to crock pot, except cilantro and corn tortillas.
Cook on low for 6-8 hours
10-15 minutes prior to being ready to eat slice tortillas into thin strips, drizzle with oil and salt. Place on cookie sheet and bake @400 for 10-15 minutes or until crispy.
Serve soup and garnish with cilantro, crispy tortilla strips, sour cream, salsa, guacamole and extra green chilies for those who would like it a little more spicy!
4 cups chicken broth
1 lb chicken (I use thighs)
1 bag of frozen corn
1 lg can of diced tomatoes
1 can of diced green chilies (we use less since we have tiny mouths to feed and don't want it too spicy)
3 or 4 chopped zucchini
1 can of beans (black, great northern, kidney, pinto...etc)
Chopped onion
2 tsp garlic
Corn tortillas
Cilantro chopped
Add all to crock pot, except cilantro and corn tortillas.
Cook on low for 6-8 hours
10-15 minutes prior to being ready to eat slice tortillas into thin strips, drizzle with oil and salt. Place on cookie sheet and bake @400 for 10-15 minutes or until crispy.
Serve soup and garnish with cilantro, crispy tortilla strips, sour cream, salsa, guacamole and extra green chilies for those who would like it a little more spicy!
Thursday, October 18, 2012
Crock Pot Cilantro Lime Chicken
What I love about this one is you can change up the flavor just by changing what salsa you use, well and it's a super simple recipe that only needs 4 ingredients.
Crock Pot Cilantro Lime Chicken
chicken (I use thighs or breasts)
1 jar salsa (my favorite is the Salsa Verde from Trader Joes as it's not too spicy for the kiddos)
1 bunch cilantro chopped
1 lime squeezed
1 chopped onion
Place all ingredients in crock pot, cook on low 6-8 hours.
Serve as taco meat, burrito meat, on top of rice, in a soup, meat for enchiladas, with beans, the options are endless....
This would also be really good with a ground beef, ground turkey or even a pork loin/roast.
Crock Pot Cilantro Lime Chicken
chicken (I use thighs or breasts)
1 bunch cilantro chopped
1 lime squeezed
1 chopped onion
Place all ingredients in crock pot, cook on low 6-8 hours.
Serve as taco meat, burrito meat, on top of rice, in a soup, meat for enchiladas, with beans, the options are endless....
This would also be really good with a ground beef, ground turkey or even a pork loin/roast.
Wednesday, October 17, 2012
Crock Pot BBQ Ribs/Crock Pot pulled chicken/pork
This has to be one of my all time favorite recipes as I've adapted it to many uses.
BBQ Sauce
1 Cup ketchup
1/3 cup molasses
2 tbsp white vinegar
1 tbsp worcestershire sauce
3 tsp chopped garlic
Mix sauce, pour over ribs, chicken, pork roast and cook on low 6-8 hours
If using ribs the rib meat literally falls off the bone. When using chicken/pork loin it turns into more of a pulled chicken, pulled pork type dish. I then serve with brussel sprouts and buttermilk biscuits.
***When I do as a pulled chicken/pork I chop up a red onion to cook in the crock pot as well.
BBQ Sauce
1 Cup ketchup
1/3 cup molasses
2 tbsp white vinegar
1 tbsp worcestershire sauce
3 tsp chopped garlic
Mix sauce, pour over ribs, chicken, pork roast and cook on low 6-8 hours
If using ribs the rib meat literally falls off the bone. When using chicken/pork loin it turns into more of a pulled chicken, pulled pork type dish. I then serve with brussel sprouts and buttermilk biscuits.
***When I do as a pulled chicken/pork I chop up a red onion to cook in the crock pot as well.
Tuesday, October 16, 2012
Pumpkin Muffin Tops
Since it's my birthday I'll share a "sweet" recipe, this is a recipe I call "Pumpkin Muffin Tops" as the consistency of the cookies are exactly like the top part of a muffin. I love the consistency, texture, and flavor of these cookies by using an entire can of pumpkin not only are they super moist but they have a very strong pumpkin flavor.
Pumpkin Muffin Tops
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/2 cup butter softened
3/4 cup sugar
1 can pumpkin
1 egg
Combine flour, baking powder, baking soda, spices & salt.
Blend butter & sugar.
Add pumpkin, egg and vanilla, beat until creamy.
Mix in dry ingredients
Drop by tablespoonfuls onto a cookie sheet, flatten slightly with back of spoon
Bake @ 350 for 15-20 minutes
***Extra additions
Pumpkin Muffin Tops
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 tsp salt
1/2 cup butter softened
3/4 cup sugar
1 can pumpkin
1 egg
Combine flour, baking powder, baking soda, spices & salt.
Blend butter & sugar.
Add pumpkin, egg and vanilla, beat until creamy.
Mix in dry ingredients
Drop by tablespoonfuls onto a cookie sheet, flatten slightly with back of spoon
Bake @ 350 for 15-20 minutes
***Extra additions
- fresh cranberries (this is particularly good as it gives a bite of tartness)
- nuts
- chocolate chips
Sunday, October 14, 2012
Crock Pot Chili (Pumpkin/Butternut Squash Chili recipe too)
This is a recipe I change up the meat on a lot and it changes the flavor and texture of the chili. Sometimes I do a chili con carne, other times a chicken chili and I've also done a ground turkey chili. All turn out very good, and just dependent on what meat I have in the refrigerator.
Crock Pot Chili
2 cans of beans (drained and rinsed)
1 can diced tomatoes
1 lb meat (chicken, ground beef, ground turkey)
1 chopped onion
1-2 tbsp taco seasoning (this is a definite cheat for me, as the flavors are perfect for chili and I don't often use cayenne or chili powder so those spices usually just sit in my pantry)
2 tbs chopped garlic
That's it! I typically use whatever beans I have in the pantry and usually use two different types, pinto, kidney, great northern, black beans...etc
When I use ground beef or ground turkey I brown them both first on the stove top and then drain off the excess cooking grease.
I typically serve with sour cream, shredded cheese, and chopped cilantro.
And of course cornbread!
Pumpkin Chili/Butternut Squash Chili
Come Fall I add some flavors from the season, by following the recipe above and then either chopping up some butternut squash and putting that in or adding a can of pumpkin puree (make sure it's not the pie filling).
Crock Pot Chili
2 cans of beans (drained and rinsed)
1 can diced tomatoes
1 lb meat (chicken, ground beef, ground turkey)
1 chopped onion
1-2 tbsp taco seasoning (this is a definite cheat for me, as the flavors are perfect for chili and I don't often use cayenne or chili powder so those spices usually just sit in my pantry)
2 tbs chopped garlic
That's it! I typically use whatever beans I have in the pantry and usually use two different types, pinto, kidney, great northern, black beans...etc
When I use ground beef or ground turkey I brown them both first on the stove top and then drain off the excess cooking grease.
I typically serve with sour cream, shredded cheese, and chopped cilantro.
And of course cornbread!
Pumpkin Chili/Butternut Squash Chili
Come Fall I add some flavors from the season, by following the recipe above and then either chopping up some butternut squash and putting that in or adding a can of pumpkin puree (make sure it's not the pie filling).
Saturday, October 13, 2012
Butternut Squash Soup
Last Fall my little family took a trip to the apple orchard and did some apple picking, the next day we ventured to the Pumpkin patch. Came home from the pumpkin patch with not only pumpkins but our first ever Butternut Squash. Not knowing exactly what we wanted to cook with it, my husband started pulling things out of the pantry and cupboards. He then created one of the most delicious soups I think I've ever had, it was even more delicious seeing that he added apples that we had picked the day before. Here's the recipe!!!
Butternut Squash Soup
1 Butternut Squash
2 cups chicken broth
1 red onion chopped
2 cloves of garlic chopped
2 apples chopped (we used Gala)
sprig of rosemary
1-2 cups white wine
3-4 pieces of ginger
1-2 tbsp olive oil
1 tsp salt
Cut squash in half length wise and drizzle with olive oil and salt, bake @ 450 for 10 minutes, then put under broiler on low until the top of the squash is browned (ours was about 15 minutes.
The baking and broiling should make the squash easier to peel, if it's still tough put back in the oven and bake a few more minutes.
Once squash is easy to fork it's done.
In stock pot heat oil, add onion, garlic, apples, rosemary & ginger.
Cook down until apples are soft, onions are translucent and things are browned.
Remove rosemary and pieces of ginger.
Add wine and reduce
Scoop squash out of peel and add to pot
Add chicken broth to pot and let cook until squash is soft.
Puree soup in food processor/blender and return to pot to keep warm
Friday, October 12, 2012
Crock Pot Ground Beef Vegetable Medley
For me this was a "clean out the fridge/pantry" creation. I had no plans for dinner just random ingredients and this is what came together. A perfect Fall addition.
Ground Beef Vegetable Medley
3 cups beef broth
1 lb ground beef
1 can diced tomatoes
1 can beans (Kidney, great northern, garbanzo...etc) rinsed and drained
Onion chopped
Zucchini
Carrots
Celery
1 bell pepper
1 tbsp garlic
pinch of thyme
pinch of rosemary
bay leaf
Cut veggies add to crock pot
Pour in beans and tomatoes
Add broth
Add spices and stir
Cook ground beef & drain, add to crock pot and stir altogether
Cook on low 8-10 hours
Ground Beef Vegetable Medley
3 cups beef broth
1 lb ground beef
1 can diced tomatoes
1 can beans (Kidney, great northern, garbanzo...etc) rinsed and drained
Onion chopped
Zucchini
Carrots
Celery
1 bell pepper
1 tbsp garlic
pinch of thyme
pinch of rosemary
bay leaf
Cut veggies add to crock pot
Pour in beans and tomatoes
Add broth
Add spices and stir
Cook ground beef & drain, add to crock pot and stir altogether
Cook on low 8-10 hours
Breakfast Scones
This is a recipe I created and have made in thousands of different combinations depending on my mood, the season, what ingredients I have in the house and most of all what sounds really good that morning for breakfast.
Breakfast Scones
2 cups flour
1/3 cup sugar + a tablespoon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp softened butter
1/2 cup liquid (milk, heavy whipping cream, almond milk, coconut milk, soy milk, water)
Mix dry ingredients
Cut in butter
Add liquid until just moist
Now that you have the base play with the flavors, here's some ideas
Bake @ 425 for 15 minutes
***Depending on what ingredients I add, I add additional sugar or cut back on the sugar (e.g. if I add frozen raspberries which have a bit of tartness I'll add a little extra sugar, if I add chocolate chips I'll cut back on how much sugar I add as they add their own sugar...)
Breakfast Scones
2 cups flour
1/3 cup sugar + a tablespoon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp softened butter
1/2 cup liquid (milk, heavy whipping cream, almond milk, coconut milk, soy milk, water)
Mix dry ingredients
Cut in butter
Add liquid until just moist
Now that you have the base play with the flavors, here's some ideas
- Frozen berries (raspberries, blueberries, strawberries, blackberries...)
- Nuts (walnuts, pecans, almonds...)
- Pumpkin (when I add pumpkin I like to add pumpkin pie spice as well)
- Chips (white chocolate, semi sweet, milk, dark, butterscotch)
- Cocoa powder
The combinations are endless!!!!
Bake @ 425 for 15 minutes
***Depending on what ingredients I add, I add additional sugar or cut back on the sugar (e.g. if I add frozen raspberries which have a bit of tartness I'll add a little extra sugar, if I add chocolate chips I'll cut back on how much sugar I add as they add their own sugar...)
Thursday, October 11, 2012
Molasses Cookies
As requested my favorite Molasses cookie recipe. Molasses is a great source of iron, calcium, potassium, magnesium, and more. So I look at these as "healthy cookies," at least that's what I tell myself while I'm devouring them.
Molasses Cookies
3/4 c butter
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
2 tsp baking soda
1 tsp cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground Ginger
1/2 tsp salt
Cream butter & sugar
Beat in egg, molasses and everything BUT flour
Blend in flour 1/2 cup at a time
Roll into balls and roll in sugar
Bake at 350 for 8-12mins
3/4 c butter
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
2 tsp baking soda
1 tsp cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground Ginger
1/2 tsp salt
Cream butter & sugar
Beat in egg, molasses and everything BUT flour
Blend in flour 1/2 cup at a time
Roll into balls and roll in sugar
Bake at 350 for 8-12mins
Lets get Crocking
I'm going to start with my newest all time favorite go to crock pot soup. What I love about this soup is not only how easy it is but also the flavors are different than most crock pot soups/stews.
Thai Chicken Rice Noodle Soup
2 cans coconut milk (I prefer using 1 full fat and 1 low fat)
1 lb chicken thighs/breasts
3-4 garlic cloves minced
2 tbsp minced ginger (I probably add closer to 4 tbsp)
4 Cups chicken stock
3 tbsp soy sauce
2 red bell peppers
2 cups snow peas
limes
cilantro
jalapeno (optional, I don't use as we have small tummies we are feeding, but could easily be served on side for people who like spicy)
Rice noodles
Put coconut milk, chicken, garlic, ginger, chicken stock, soy sauce in crock pot.
Cook on low 6-8 hours
10 minutes before being ready to eat cook rice noodles on stove top and add to crock pot
5-10 minutes before dinner is ready (depends on how crunchy you like your vegetables) add in bell peppers and snow peas.
Allow people to add their own limes, jalapeno and cilantro as a garnish
In this recipe I play around with the vegetables we add, carrots, bean sprouts, organic pea shoots, bok choy, etc...
Just getting started
Well I'm new to this so let's see how it goes. I've had a few requests to share my recipes, crock pot, baked goods, etc so I thought what better way than to set up a blog so it's all in one place.
I'll post when I can, if you have recipes you're interested in let me know and I'll see if I have one to share.
All the recipes are ones I've tried and love, I do make my own alterations and variations changing out vegetables for particular seasons and such I will make sure to detail some of those ideas at the end of the recipes I share.
I'll post when I can, if you have recipes you're interested in let me know and I'll see if I have one to share.
All the recipes are ones I've tried and love, I do make my own alterations and variations changing out vegetables for particular seasons and such I will make sure to detail some of those ideas at the end of the recipes I share.