Category Archives: Crock Pot

Slow Cooked Pulled Pork Sliders

From Krisann:

This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot.  When you get home from work, your house will smell wonderful and your dinner will be well on it way.  I served this with my Southwest Spicy Slaw recipe.  If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.

 

Ingredients:

  • 1 3lb boneless pork shoulder, skin and excess fat removed
  • 1 onion sliced (or chopped if you want to leave the onion in the sauce)
  • 1/2 cup low sodium chicken broth
  • 2 cups barbecue sauce
  • 2 TBLS mustard
  • 2 TBLS honey
  • 1 TBLS soy sause
  • salt and pepper

Trim pork of any excess fat.  Scatter onion over the bottom of crockpot and place pork on top.  Add remaining ingredients, cover and cook on low until very tender, about 8 hours.  Remove meat and let cool.

When cool enough to handle, pull meat into thin shreds, removing all fat and gristle.  Strain the liquid from the crockpot, this is to remove the onions.  Add the liquid back to the crockpot.  Return pulled pork to crockpot.  Add extra barbecue sauce if needed and let cook for an additional hour if desired.

Serve on buns with coleslaw.

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OLD FASHIONED BEEF STEW

From a tiny BEACH kitchen:

Here is another classic crockpot recipe…… I don’t have a picture of the finished dish.  Oops!  We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD!   (Use your imagination.)

I did, however, take a shot of the actual beef stew recipe I have been using forever.    The recipe booklet came out of the crockpot box many years ago.

INGREDIENTS

  • 2 pounds beef stew meat
  • 4 potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1 1/2 cup beef broth
  • bay leaf
  • 1/4 cup flour
  • paprika
  • salt and pepper

CLASSIC BEEF CHILI

From a tiny BEACH kitchen:

Have you felt a chill in the air since Labor Day?  Time to get out the crockpot! 

Making chili is “ALL in the cans” … a friend recently told me.  This simple recipe is great to whip together in the morning before leaving for the office.   Your house will smell amazing when you return.  Or, get a crowd together and enjoy this simple, hearty meal with those you love and watch some football!    ~ Sheryl

 INGREDIENTS:

  • 2 pounds ground sirloin (or ground turkey)
  • 2 sweet onions diced (or buy the bag of frozen diced to make it even easier)
  • 2 cans Pastene Kitchen ready crushed tomatoes (28oz)
  • 2 cans Dark Kidney Beans (16oz,) rinsed well and drained
  • 1 can petite diced tomatoes (16oz)
  • 1 can tomato paste (6oz)
  • 2 teaspoons Cumin
  • 1/4 cup Chili Powder
  • small can diced chili peppers (optional)
  • 3 cloves diced garlic
  • 2 tablespoons EVOO

GET OUT THE CAN OPENER!  Open all the cans and pour them into a Crockpot.  NOTE:  Rinse the kidney beans in a strainer and drain well before you put them in the crockpot. 

Saute the garlic in 2 tablespoons of Extra Virgin Olive Oil.   Add ground sirloin and saute until brown. Drain off any fat.  To the sirloin in the saute pan, add the cumin and chili powder and stir, stir, stir to coat the sirloin very well with the seasonings.  Transfer cooked, seasoned sirloin into the crockpot and stir thoroughly.  This recipe can hang out in your crockpot all day on LOW.    Or on HIGH for 4 hours.

You can now head off  to work knowing you have a great meal to come home to.   Garnish cooked chili with fresh oregano, sour cream, taco cheese or “FRITOS”.          ~~GO PATRIOTS!

TIP!:    If your eyes water when you are dicing onions, bite on a wooden matchstick with the sulfer side facing out- do NOT light!- and your eyes will not water!  Try it, it works like MAGIC.

~

Hearty Baked Beans

From Krisann:

This baked bean recipe can be served as a side or as a meal itself.  The combination of beans and meat make it very hearty and delicious.


Ingredients:

  • 1 can pinto beans, drained
  • 1 can cannelli beans, drained
  • 2 cans chix peas, drained
  • 2 cans kidney beans, drained
  • 1 large sweet onion, chopped
  • 1lb ground beef
  • 1lb bacon
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • couple teaspoons white vinegar
  • 1 tsp dry mustard
  • 1/2 cup red cooking wine

In a large pot add the beans, ketchup, brown sugar, vinegar, mustard and cooking wine.  Set aside.  In a medium frying pan cook ground beef, drain off fat and add to the pot with the beans.  In the same frying pay, cook the bacon, when the bacon is cooked, drain off 1/2 the fat and cook the chopped onion in the bacon fat.

Crumble the bacon and add to beans and meat pot.  Add the onions.  Cook over low to heat for 2 hrs.

SIMPLE CROCK POT ROAST RECIPE

FROM a tiny BEACH kitchen:

This dinner can feed a hungry crowd and makes for great leftovers.  Don’t have a crockpot? Go buy one.  Definately a  must have in a busy kitchen.  This recipe is just for the roast and gravy.  (You can add potatoes and carrots to the crock pot if you like).  Simple.   

You can assemble this meal in 15 minutes in the morning. Go about your day.    When you come home, your house will smell amazing!   We were home all day while it was cooking and dinner could not come fast enough.   Some great sides….. mashed potatoes, roasted carrots, green beans.  Don’t forget the Cabernet Sauvignon.  Enjoy!

Ingredients

  • 3 pound chuck roast
  • cup of beef broth
  • 1/2 cup flour
  • 2 cloves chopped garlic
  • 1 medium onion
  • package of baby portabello mushrooms
  • 2 tbsp olive oil
  • 2 bay leaf
  • salt and pepper

Wash chuck roast.  Season generously with salt and pepper and crushed garlic.  Coat with flour.  Place in oiled skillet and brown lightly on all sides.

While browning roast.  Add diced onions to skillet and saute until tender. 

NOTE:  When dicing onions, peel onion but leave the “stem” on the onion.  Put slices in onion but  do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem.  The STEM will hold the onion together until you dice top to bottom.   I saw this trick on the food channel and it has changed my life.   Onion is diced in seconds and I don’t have to grab for the  kleenex to wipe my teary eyes.  I used to have to wear swim goggles dicing an onion.  Quite a sight!

Transfer roast and onions to crock pot sprayed with Olive Oil.  Toss in garlic and bay leaf.   Add mushrooms.  Pour in the beef broth, and add salt and pepper.   Cook on low 8- 10 hours. 

The crockpot will be full of tasty beef broth.  You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!   

~SHERYL

 

 

  

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