Tag Archives: slow cooker

lime chicken taco bowls

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lime chicken taco bowls  I  frozen pizza, again?

 
This is a super easy slow cooker meal that requires very little prep work (either before or after the slow cooker has done its job). Most people associate citrus with summertime so this dish presents itself as being a great summertime meal.

 

lime chicken taco bowls  I  frozen pizza, again?

 
Lime Chicken Taco Bowls
Adapted from the Kitchen of: Taste of Home

Prep Time: 3 – 6 hours + 40 mins
Servings: 4
Difficulty: Easy

{Ingredients}
1 ½ lbs boneless, skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
½ Tbsp dried cilantro
1 cup frozen corn
1 cup chunky salsa
1 cup uncooked white rice
sour cream, shredded cheddar cheese, and shredded lettuce, optional

{Instructions}
Spray slow cooker with non-stick cooking spray. Place chicken on the bottom of the slow cooker.

Combine lime juice, chili powder, and cilantro; pour over chicken. Turn chicken to coat in marinade. Cover and cook on low: 3 hours for a 5 quart crock, 5-6 hours for a 3 quart crock, or until chicken is cooked.

Remove chicken, shred, and return to slow cooker. Stir in frozen corn and salsa. Cover and cook on low for 30 minutes or until heated through.

During last 30 minutes of cooking prepare rice according to package instructions.

Once everything is cooked serve chicken mixture over rice in a bowl. Top with sour cream, cheese, and lettuce if desired. 

{Notes}

  • This dish reheats well, making it great for leftovers.
  • The heat level of this dish is determined by the type of salsa you use. The chili powder does not add any heat/spiciness.
  • You can use two forks or a stand mixer to shred the chicken. Come back tomorrow for my kitchen tip on how to shred chicken in a stand mixer!


-♥-
Katy

 

Linking up to: Totally Tasty Tuesday, Tasteful Tuesdays, Link Party Tuesday!, Whatever Goes Wednesday, Look What I Made! Wednesday, Made by Me! Wednesdays, Weekend Potluck


 
 
If you liked this recipe, you might also be interested in:

perfect chicken  I  frozen pizza, again? white chicken enchiladas  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again?
Perfect Chicken // White Chicken Enchiladas // Chicken Ro-Tel Pasta

parmesan pork roast

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Two weeks since my last post! Yikes! We had family in town last week, so that and other things kept me from posting about my latest domestic experiments. But I tried something new in the kitchen during my absence, and not just a new recipe, a new skill – baking bread! Super proud of myself for that one! (Also super proud of my co-baker, who just happens to be my brother’s fiancée, Sharon!)

But until I have that recipe typed up, please enjoy this yummy recipe for pork roast in a slow cooker. [That recipe can be found here.] I served this with a side of potatoes, and the gravy was awesome on both the pork and the potatoes!

 

parmesan pork roast  I  frozen pizza, again?

The potatoes are supposed to look smashed up like that. You can find that recipe here.
 

I also discovered during my absence from the blogosphere that my blog has a way cooler regular font than I originally thought. You see, I thought it used Arial, which is okay but sometimes hard to read. I downloaded a new font, Helvetica Neue, and suddenly my blog is no longer using Arial! Score! If you are reading this post in Arial you should download Helvetica Neue and experience this way cooler font with me. 🙂

 
parmesan pork roast  I  frozen pizza, again?

 
Parmesan Pork Roast
From the kitchen of: It’s a Keeper

Prep Time: 10 mins + 5 ½ hours
Servings: 8-10

Ingredients
1 (4-5 lb) whole, boneless pork loin roast
⅔ cup grated Parmesan cheese
½ cup honey {Check out my tip on how to easily measure out honey}
3 Tbsp soy sauce
2 Tbsp dried basil (I only used 1.5 tbsp basil to prevent it from being overpowering)
2 Tbsp minced garlic (I used garlic powder)
2 Tbsp olive oil
½ tsp salt
2 Tbsp cornstarch
¼ cup cold water

Instructions
Cut roast in half. Transfer to a slow cooker. (The original recipe called for a 3 qt slow cooker, but a 5 lb roast fit perfectly in my 5 qt slow cooker.)

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil, and salt (the sauce will be thick); pour over pork. Cover and cook on low for 5 ½ to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter, and keep warm.

Skim fat from cooking juices, then transfer juices to a medium saucepan. Bring liquid to a boil.

Combine cornstarch and water until smooth. Gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice roast, and serve with gravy.

Kitchen Tip
I suggest either using a slow cooker liner or spraying the crock with non-stick cooking spray to make clean-up easier. If you use a liner: after you remove the meat and skim off the fat, lift the liner out of the crock, snip off a corner, and empty the juice straight into a saucepan. Way faster than ladling the juice from the crock to a saucepan!

 
*UPDATE 6/9/13* I froze half of the roast and half the gravy for a later meal. To reheat I placed both items into my slow cooker still frozen and set the heat on low. They were thawed after a couple of hours, so I stirred the gravy and spooned it on top of the roast to keep it from drying out. I left them in the slow cooker on warm until dinnertime.

 

-♥-Katy

 

louisiana red beans and rice

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louisiana red beans  I  frozen pizza, again?


“In New Orleans, you come out of the womb instinctually knowing how to cook red beans and rice. Really, only the nervous newlywed follows a recipe.”
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Well, I’m not from New Orleans and I still qualify as a newlywed (who is sometimes nervous in the kitchen), so I definitely needed a recipe to make red beans and rice. I found several on the internet, but this one looked to be the simplest.

I asked Russell’s opinion of my first attempt at red beans and rice, since he lived in New Orleans for 3 years during seminary and was the one who requested I make red beans and rice, and he said that the beans I made weren’t quite on par with those he had at the seminary but they were still good. I personally think the beans turned out great! (We went to New Orleans a couple of weekends ago and I finally tried the seminary’s famous red beans and rice. Though they were good I thought the ones I made had more flavor. 😉 )

Also, I’m pretty darn proud of myself for making this completely from scratch (including rehydrating dried beans).


louisiana red beans  I  frozen pizza, again?


Louisiana Red Beans and Rice
From the Kitchen of : Budget Bytes

Prep time: 3 hours+
Servings: 10+

Ingredients
1 lb red kidney beans, dry
1 medium yellow onion
3 stalks celery
1 large green bell pepper
1 lb hot sausage: andouille or kielbasa (I used mild andouille sausage)
1 smoked ham hock
1 tbsp vegetable oil
4 cloves garlic (I used garlic powder)
2 whole bay leaves
1 tsp dried thyme
1 tsp dried oregano
3 cubes chicken bouillon
1 tsp (or to taste) cajun seasoning (I used Zatarain’s)
6 green onions, sliced
2 cups long grain rice, uncooked

Instructions
The night before cooking, place your beans in a large bowl and cover with double the amount of water. Let soak at room temperature over night.

[If you forget to soak your beans over night, here’s how to quick soak them: Place them in a pot with double the amount of cold water. Cover the pot, bring to a boil, and let boil for 2 minutes. Remove the beans from the heat after two minutes and let sit, tightly covered, for one hour.]

While the beans are soaking, slice the sausage to your preference: small triangular bits, half moons, or medallions. Saute the sausage in a large pot over medium/high heat until they are cooked through and nicely browned. Remove them from the pot with a slotted spoon (leave the grease) and refrigerate until later.

Clean and dice the onion, celery, green bell pepper, and garlic. Add these to the large pot containing the sausage grease, and add 1 Tbsp of vegetable oil if needed. Saute the vegetables until they are soft and transparent (about 10-15 minutes).

Drain the soaking water off of the beans, rinse them then add them to the pot. Also add 7 cups of water, ham hock, bouillon, bay leaves, thyme and oregano. Stir it all together well and bring to a boil. Reduce the heat slightly (medium) and boil until the beans are soft (without a lid, about one hour). If the mixture gets dry, add more water.

Once the beans are soft, use the back of a large spoon to smash about half of the beans against the side of the pot. This will give the beans a nice thick “creamy” texture. (My mother-in-law gave me a Pampered Chef potato masher for Christmas. It worked great for this task, and then I just used it as a spoon to stir up the beans!)

Add the sausage back into the pot and continue to boil the mixture until it is to your desired thickness (without a lid, about an hour). Again, if the mixture gets dry, add more water. Add cajun seasoning to your liking. If the seasoning contains salt you will probably not need to add any more to the beans.

During the last hour of cooking, prepare the rice according to package directions.

At the end of cooking, remove the hock and cut away the meat from the bone and skin. The cooked meat can then be added back into the pot. Serve the beans in a bowl with a pile of rice on top. Top the bowl with some freshly sliced green onions.

Notes

  • Even though this recipe contains cajun seasoning it is not spicy/hot. The seasoning is just for flavor.
  • This recipe is supposed to cook very well in a slow cooker. A commenter on the original blogger’s post suggested starting with only half the amount of water and adding more as needed.
  • Both beans and rice freeze well for leftovers.
  • If you buy more celery or ham hocks than needed for this recipe, just stick the extras in the freezer until you can use them in another recipe. I chopped up my leftover celery, spread out the pieces on a cookie sheet (covered in parchment), and stuck it in the freezer. The next day I put all of the individually frozen pieces in a quart-sized plastic bag; so now I can scoop out the exact amount I need instead of thawing all of the celery.

Fun Facts

  • When I was searching the internet for a red beans and rice recipe I read an interesting piece of information: In New Orleans, Red Beans and Rice is a Monday tradition. “Mondays used to be the traditional ‘wash day’ of the week. […]Women of the house would put on a pot of red beans to cook all day while they tended to the laundry, since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night’s dinner.” 2
  • The combination of celery, onion, and green bell pepper used as the base of a dish is referred to as the holy trinity. This is a common ingredient in Cajun/Creole food.
  • Apparently the favorite food of jazz legend Louis Armstrong was red beans and rice, (which isn’t that surprising since he was from New Orleans). He would often sign letters “Red Beans and Ricely Yours, Louis Armstrong.” 


1
source: southernliving.com
2
source: neworleansonline.com

 
 
There’s still plenty of time to join in on the New Orleans tradition of Red Beans and Rice Monday. Just remember to start soaking your beans tonight!

-♥-
 Katy

no peek beef tips

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no peek beef tips1  I  frozen pizza, again?


This is a recipe that my 
best friend tried a few weeks ago and liked. After reading the instructions I knew that this recipe wasn’t going to be hard, but I didn’t realize how easy it actually was until I started putting it together.  Mix a few ingredients together (6 to be exact) in a bowl, dump into a 9×13 baking dish, and bake. To make it even easier I bought stew meat that was already cubed so all I had to do was trim a bit of excess fat before combining it with the other ingredients. And this is totally a make-ahead dish. I mixed everything together in the baking dish in the afternoon then just let it marinate in the fridge until I was ready to put it in the oven.


no peek beef tips2  I frozen pizza, again?

No Peek Beef Tips
From the kitchen of: Mommy’s Kitchen

Prep Time: 3 hrs 10 mins
Servings: 6 – 8

Ingredients
2 lbs your choice beef: tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 (10.5 oz) can cream of mushroom soup
1 packet brown gravy mix
1 packet dry onion soup mix
1 (4 oz) can mushrooms, optional
1 cup water or ginger ale (I used red cooking wine)

Instructions
Preheat oven to 
300°.

Spray a 9 x 13 inch baking dish with non-stick cooking spray.

In a large bowl mix together all of the ingredients except the meat. Add the meat and stir to coat. Pour meat mixture into sprayed baking dish.

Cover the dish with foil, and bake for 3 hours. Do not remove foil until done.

Serve over rice, mashed potatoes, or egg noodles.

Notes

  • This can be a bit salty with the condensed soup and 2 dried seasoning packets. To prevent this try using a heart healthy soup and making your own onion soup mix.
  • I used red cooking wine instead of water. Though it did add a nice flavor the gravy came out pretty thick. Next time I will either try half water, half wine or all water, extra wine for flavor.
  • I haven’t tried it in a slow cooker, but this the recommendation from the original blogger for how to convert it to a slow cooker recipe: “Cook on low 5-6 hours or on high 3-4 hours. I did have one person tell me awhile back when they prepared it in the crock pot it was a bit watery. That is why I prepare mine in the oven, because the gravy is perfect every time.”

easy crock pot chicken & stuffing

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This is a dish I’ve made once before.  It is quite easy (as the title indicates) and pretty tasty.  Last time the chicken came out nice and moist, but sadly this time the chicken was dry.  I’m not really sure why it was dry but possibly due to a little bit of frostbite on the chicken.  The stuffing was still quite yummy, though!  You can find the recipe at The Pursuit of Happiness.

*For anyone wondering: I used 98% fat-free soup, and it worked just fine.

*A warning for those who don’t have a salty tooth like I do: this can be kinda salty with the combination of boxed stuffing and canned soup.  A possible way to decrease the saltiness is to make your own dried stuffing mix and/or to use a “heart healthy” soup (I’ve found this to be a better balance of fat and salt ratios than reduced fat soup).

-♥-

p.s. I totally wasn’t expecting anyone to read, let alone “like”, my first post.  Thanks to the 11 bloggers who “liked” my post!