top ten things to do with that Crock Pot

Here is this week’s Tuesday Top Ten. {Yup, it’s Thursday}. 

Is there really anything more wonderful that walking in the house, starving, and smelling something amazing simmering in crock pot? There probably is, but you get the point. Here are some ideas to use that perfect fall appliance 🙂 

  1. Crock-pot Mexican Chicken, served over rice on tortillas. Highly recommend!
  2. Old Timey Beef Stew – Paula Deen’s recipe, in the crock pot.
  3. Pasta Fagioli via crock pot – serve with italian salad and rolls, if you wish.
  4. Becky Lee’s Pulled Beef Barbeque – my blog’s winning recipe!!! Delish!
  5. Slow Cooker Pot Roast
  6. Crock-pot Rotisserie Chicken – I recently made this and it is soooo good. Melts in your mouth!
  7. Roasted White Beans – this is a knock-off dish from a local restaurant called Zoe’s. You might think, beans, that’s it? Waste of a dish? But nooooo, trust me. These beans are so good. You will eat them on tortillas, aside chicken, as a dip for corn chips, out of the bowl, and, probably, for dessert later. They are great. Just follow the recipe except with a crock-pot. Make sure you use enough olive oil. *Recipe coming soon* (or ask my sister Julie:) 
  8. Turkey Breast – Sprinkle with salt and pepper, cook until tender. Serve with mashed potatoes and frozen green beans.
  9. Black Bean Chili – the classic crock pot dish, with a twist.
  10. Sweet and Sour Party Meatballs – {omit eggs and substitute rice milk, and you have the perfect – allergy free – party dish!}

CONTEST WINNING RECIPE!!!

I owe my cousin Rebecca Wetzel the credit for many good things in life. She introduced me to the world’s best dog, the dachshund. She knows how to make nachos, and the best toppings for pizza. When I wondered what the difference between conservatives and liberals was, she was the first person I asked. (And her tenth-grade explanation was probably better than any I would articulate now.) She pioneered the path to Grove City College, where I found my closest friends, met my husband, and – in about every way – grew up. She is a hero of mine for many reasons, and her culinary art is just cheese on the fries. (Get it? Icing on the cake?)

Rebecca submitted two of her all-star recipes for my blog’s recipe contest. This Pulled Beef Barbeque recipe is terrific. I think the first time I had it was in Rebecca’s apartment where it had been simmering for a few hours. If I remember correctly, I ate it for about three meals that day. Here are Rebecca’s notes.

This came from Taste of Home about 18 yes ago or so. It is designed to be eaten on rolls as a sandwich, but if allergies prevent that, it would be good straight of the plate, too. This can be made ahead of time. It reheats very well, especially in a crock pot.

4 lbs chuck roast (it can be in more than one piece)
3 Tbs cooking oil
2 large onions, minced
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup brown sugar
3 Tbs worchestire sauce
2 Tbs yellow mustard
2 Tbs molasses
2 Tbs lemon juice
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper

Add the oil to a deep skillet and brown the beef on all sides. Remove the beef and place into a roasting pan. Add all other ingredients to the skillet. Bring to a oil. Reduce heat and simmer for 15 minutes. Pour this liquid over the beef. Cover and roast at 325 for 2 hours. Flip beef over. Cover and roast for another 2 hours. It should be tender enough to easily pull apart with a fork Remove the meat from the roaster and shred. Put the shredded beef back into the liquid and mix together.

I highly recommend this recipe. Goes great for Saturday football days! Thanks for passing along, Rebecca!

Roasted Chicken in the Crock Pot

Roasted Chicken

 

Roasted Chicken

(food.com recipe)

2 tsp. salt

1 tsp. paprika

1 tsp. onion powder

1/2 tsp. thyme

1 tsp. Italian seasoning

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

pinch chili powder

whole chicken

4 peeled garlic cloves

onion, quartered

 

  1.  Stir together spices in a small bowl.

 

  1.  Skin chicken and rub with spice mixture.

 

  1.  Place chicken breast-side down with garlic and onion inside cavity, in a crock pot.  Cook on high for 4-5 hours or on low for 8.

 

Slow Cooker Pot Roast

Slow-cooker Pot Roast

(southernliving recipe)

Make dinner and use the extras to make a different meal.

 

Yield:  Makes 4 to 6 servings

 

2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 (1-lb.) package baby carrots

1 (14.5-oz.) can petite diced tomatoes

1 cup chopped celery

1 cup beef broth

1/2 cup dry red wine

4 garlic cloves, chopped

1 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram

 

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.

2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.

3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.