Crock Pot Korean Beef w/Cucumber salad

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

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 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

Crock Pot Honey Sesame Chicken

I got a request from my husband to mix things up a little and experiment with some new recipes as sometimes the crock pot always seems like a pot of soup, or cooked down vegetables with meat. SO...I did some quick (actually it wasn't quick as I was interrupted every 5 seconds by little ones wanting a snack, or to play with me, or just to ask me something) BUT I found some new recipes and if they're good I'll share them.
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.

Almond Sugar Cookies

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.

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!

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 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.

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

• fresh cranberries (this is particularly good as it gives a bite of tartness)
• nuts
• chocolate chips

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).