Slow Cooker Teriyaki Pork

Here's a great recipe I recently came across and have made a few times since. Brown up some thick cut pork chops and throw together some ingredients for a teriyaki sauce then off it goes to slow cook the rest of the day. Shred and serve up with your favorite rice and veggie. This is one of the few recipes I like because it doesn't come out dry for me. I've been using my slow cooker on low for 5-6 hours for most things, yours could be different.

Slow Cooker Teriyaki Pork
adapted from Six Sister's Stuff

2 tablespoons olive oil
3 boneless pork loin thick cut chops (2 1/4 lbs)
Salt and pepper to taste
2 cloves garlic, finely minced
1/4 cup Tamari
1/4 cup chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 3 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and just golden. Stir in the tamari, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Remover from heat. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce.
Pour sauce over chops. Cover the slow cooker and cook on low for 6 hours until the meat is tender. Shred chops with forks and serve over rice.

brown them for a nice flavorful, golden sear

cooked, ready to shred

 enjoy,

Crock-Pot Beef Stew

I have been making this beef stew for over 15 years now. It came from my favorite recipe cards back in the 90s. I have adapted it to use the crock-pot and more veggies. It's perfect for the cooler weather now.


Crock-Pot Beef Stew
aka Early Autumn Stew, adapted from Healthy Meals in Minutes recipe cards

2 tsp oil
2 pounds chuck roast, cut into 1" cubes
2 TBL flour (gluten free)
1 tsp dried thyme
1/2 tsp ground sage
6 Cups low sodium beef broth (gluten free)
1 bay leaf
1 lb carrots, cut into 2" pieces
2 Cups mushrooms, sliced
1 white onion, chopped
4 stalks celery, sliced
1 lb. potatoes, quatered
1/8 tsp salt
1/8 tsp pepper

In a large skillet, heat oil, add beef and saute until browned. Sprinkle with flour, thyme and sage, saute for 2 minutes.
Add broth, bay leaf, all veggies, salt and pepper along with seared beef to your slow cooker pot. Cook on low 6-8 hours.

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enjoy,

Korean Crock-pot Beef Tacos {Gluten Free}

These tacos were so good, looks like another crock-pot keeper recipe. I can only imagine what the food trucks taste like, but since I haven't even eaten from one, these will do just fine. They're delicious.

Korean Crock-pot Beef Tacos {Gluten Free}

from crockpot 365

3-4 pounds beef chuck roast

1/2 cup brown sugar
1/3 cup Tamari sauce
3 TBL garlic cloves, crushed
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced, seeded

Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.


Slaw:
1 bag shredded coleslaw
1 tablespoon Tamari sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste

Toss together and serve over beef. (can make up to a hour before)

enjoy,

Crock-pot Chicken Tacos {Gluten Free}

I don't have many crock-pot recipes posted here, because honestly I haven't found many that we like enough to keep making. This will be one to keep. I normally do not like dark meat, but this was great, in fact I really liked it. This makes plenty, we had tacos (used corn taco shells to make this gluten free) one night, then cheese and chicken quesadillas another night (flour tortillas for them, and for gluten free you could try brown rice tortillas?), then the rest I'll use for chicken tortilla soup some other night.

Crock-pot Chicken Tacos {Gluten Free}
adapted from Disney Family.com

2 small cans green chiles, diced
1 jar salsa, (about 12 ounces; mild or spicy to taste)
1 teaspoon ground cumin

1 whole onion, chopped

2 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
salt and pepper, to taste

Place chicken in the bowl of a slow cooker, season with a little salt and pepper. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 6-8 hours. Remove chicken from pot, shred, then add some of the juices with chilies. Spoon chicken into corn taco shells or flour tortillas with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

Heat tortillas with shredded cheese, add drained chicken taco mixture and create a quesadilla.

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enjoy,

Shredded Beef Enchiladas

I took 2 recipes and combined them, then added some of my own doings. I thought these came out great, the kids even ate them, but Mr. says they needed something, HUH?! I only used 1 can of enchilada sauce, but after cooking, it clearly needed more (I used more for the leftovers), so use about 2 cans with however much you like. I cooked my roast in the crock-pot, the day before assembling them. I was able to get 20 enchiladas in the pans I used (see photo). See the smaller portions there? Those are for my Father in Law. I froze them, ready to bake and sent them over to him so he can have some good home cooked meals (I also froze some spaghetti sauce and Pasta e Fagioli soup for him).


Shredded Beef Enchiladas
adapted from here and here and myself

2 1/2 lb chuck roast
1-2 TBLchili powder
salt and pepper, to taste
1-2 TBL cumin
3 cloves garlic, minced
1 onion, diced
1 serrano chili, cut in half
1 jalapeno, cut in half
2 cans beef broth
2 cans chopped green chili peppers, divided
Small white corn tortillas, I used 20 for my pans
2 -28oz cans Red enchilada sauce
4 cups jack cheese, shredded, divided (2C set aside)
3 cups cheddar , shredded, divided
1 tablespoon all-purpose flour
2 cups sour cream
2 small cans sliced olives

Liberally sprinkle roast with salt, pepper, chili powder,and a little cumin. In a large dutch oven over medium heat, brown roast quickly in 2 tablespoon of oil. Place the roast in a crock pot with the diced onion, garlic, 1 can of the green chilies, serrano and jalapeno peppers. Add 2 cans of beef broth and cover pot and cook on low until very tender and meat shreds easily, about 6 hours, depending on size of roast (I did this the day before). When roast is done, remove meat to a bowl or plate and cool for a few minutes. Skim the onions, garlic, chilie and peppers out of the pot and add to the roast. Taking 2 forks, shred the roast into bite size pieces and if the meat is dry add some of the cooking liquid to the meat. You want the meat to be moist but not sloppy. Add another can of green chilis to the meat mixture and combine.

For a cream sauce to go with the beef, stir flour and sour cream and heat in a saucepan, let cook a couple minutes then add 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.

For tortillas: In a small skillet over medium heat, add oil to about 1/4 inch depth. When oil is hot, add 1 tortilla at a time to skillet. When tortilla starts to puff, turn over with tongs (it takes about 3 seconds), and then remove tortilla to paper towel lined pan to drain. Continue with rest of tortillas.

To assemble these enchiladas, you'll need 2 9x13 inch baking pans (or 1 9x13 + 2 8x8). Place 3/4 cup of enchilada sauce in each pan to cover the bottom. Taking a tortilla, spread about 2 TBL of white cheese sauce on tortilla, place a couple of spoonfuls of meat mixture along the tortilla, add a good pinch of cheddar and jack cheese and roll up. Place enchilada, seam side down into pan and repeat. I fill the tortillas fairly full, but you must be able to wrap them some to contain the filling. After enchiladas are all rolled, spoon more enchilada sauce over the tops and add the rest of the cheddar and jack cheese, sprinkle with olives. Place pans in a preheated 350 degree oven and bake for about 25 minutes, until bubbly (I covered mine with foil then removed it the last few minutes). Remove and let cool 5 minutes or so before serving.

*You can freeze these, use appropriate freezer to oven pans (I got mine from the dollar store), and freeze prepped enchiladas in sauce, but do not bake. When ready to eat, bake 350' for about an hour or until heated through.

my pre line going and freezer stash of misc. foods

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enjoy,

Saucy Roast Beef Big Mouth Sliders

Being a Facebook fan of your favorite recipe blogs has it's perks (I hope you are a fan of mine too!)! I saw Mary post about these roast beef sliders and knew I had to make them for my family! Let me tell you, these smells SOOO good while cooking all day in the crock-pot. I couldn't wait for dinner! I had decided to make my own dinner rolls for these (recipe in link) and my rolls are a little big so these are called Big Mouth Sliders. =)

You take some roast beef, a little juice from the pot, sauteed onions, swiss cheese and horseradish sauce and make a sandwich. Mmmm, look at these!

 

Three Envelope Picante Roast Big Mouth Sliders

From the Kitchen of Deep South Dish

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix

One envelope of dry brown gravy mix

1 (8 ounce) jar of Pace Original Mild Picante Sauce

12 Dinner Rolls

1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
Horseradish Sauce

Click here for roast and slider directions!

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enjoy,

Slow Cooker Split Pea and Ham Soup

What do you do when you can get hams for less than .38/lb? Stock up, eat lots of ham then make this soup with the ham bone! I made this knowing that I'd be the only one eating it and freezing it in portions for my lunch. Imagine my surprise when this was done cooking the same time our dinner was, and I found 3 of them eating a bowl!! Everyone liked it! *Gasp!*

I took some of the veggies and ham pieces out to set aside, then blended it all up for a smoother texture, then added the veggies and ham back in. It sure thickens up (even more the next day!) so you'll have to add more liquid to thin it out. Now, split pea soup is nothing pretty looking so imagine the flavor through my photos. =)

{this was the day I noticed my new crock-pot had a crack through it! Thank goodness I had my old one to use, and Costco exchanged it with no problems!}

Slow Cooker Split Pea and Ham Soup

slightly adapted from about.com

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty ham bone

1 cup diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

2 teaspoons dried parsley flakes

1/2 tsp marjoram

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

4 1/2 C hot water

1 can low sodium chicken broth

Layer ingredients in slow cooker in the order given; pour in liquids. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Blend peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

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enjoy,

Flavorful Fridays 2: Crockpot Pernil (Puerto Rican Pork)

  

I've been buying pork roasts from Costco a lot lately, they feed us well, are cheap (when you buy the big bag of like 5 roasts) and they can be done many ways. The day before I was going to roast one, I saw this recipe posted on Facebook. I ran in and put it together. This was going to be dinner instead! I love trying new recipes, and since this was really good, I've got to share it here. This is my Flavorful Friday post!


Skinny Slow Cooked Pernil (Puerto Rican Pork)
directions adapted from Gina's Skinny Recipes

3 lb pork shoulder blade roast, lean, all fat removed (I used pork loin roast)
4-5 cloves garlic, crushed
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges, juice of (1/2 cup)
2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork and place in a large zip lock bag, overnight in the refrigerator.
Add pork roast and contents of bag into the crock pot and cook on low, 8 hours.

After 8 hours, remove pork and shred using two forks. Remove liquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin, if needed. Let it cook another 15-30 minutes.






<a href="http://mommyimhungry.blogspot.com/"><img border="0" src="http://img.photobucket.com/albums/v715/ldylvbgr/myfruitheader213FlavorfulFridays.jpg" /></a>

If you'd like to share a Flavorful dish, and I hope that you do, please use my button on your post and link up below (please link directly to the recipe). I look forward to seeing your recipes and perhaps finding something new to make for my family! = )



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enjoy,

Saucy Meatballs

I made these to snack on from the crock-pot on Christmas day. These would be a great appetizer for a party. I adapted these recipes a little, using 3 pounds of ground meat for lots of meatballs, and kept them warm in the crock-pot. We loved them!

Saucy Meatballs
slightly adapted from allrecipes

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
3 pounds fully cooked meatballs (recipe below)

In a deep sauce pan, combine the first nine ingredients, Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Add meatballs and sauce to a crock-pot and keep warm on a low/warm setting to serve.


Homemade Meatballs
adapted slightly from Jamie Oliver

12 saltine crackers, crushed
2 tsp. Dijon mustard
2 pound ground beef
1 pound ground turkey
1 Tbsp. dried oregano
2 large eggs
Salt
Freshly ground black pepper

Heat oven to 400'.
Combine the ground beef and turkey with the crackers, mustard, oregano, eggs and season to taste with salt and pepper. Gently toss and mix until well combined. Using a small scoop (mine is a 1 TBL size) form meatballs. Place on a large baking sheet and bake for 25 minutes. Use in recipe above.

sharing these with


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Slow Cooker Chicken and Dumplings

I have never made chicken and dumpling before, why? Because the thought of gooey, wet biscuits did not appeal to me. We never even ate it growing up. Then one day I decided I needed to make it, Mr. would love it! So I read up on a few recipes and came up with this one. It was hit!! Even the kids were digging in the pot for more dumplings! Guess I'll be making this more often! I did cheat and use store bought biscuit dough, but will have to make my own next time.

Slow Cooker Chicken and Dumplings
adapted from allrecipes

4 skinless, boneless chicken breast, diced

2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

1 Cup frozen mixed vegetables
1/2 Cup diced celery and leaves
salt
pepper
1 tsp dried thyme

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (or homemade)

flour for dusting


-Place the chicken, butter, soup, onion, veggies, celery, salt and pepper to taste, thyme in a slow cooker, stir to combine and fill with enough water to cover.

-Cover, and cook for 5 to 6 hours* on High.

-3 hours* before end of cook time, Dust cut biscuits in flour and place in the slow cooker, dunk them in the broth every now and again, being careful not to let too much heat sneak out (keep lid half on). Cook until the dough is no longer raw in the center.

I forgot I wanted to add some other pics too...

Here's a peek at them cooking away:

Mr. got me a new crock pot for my birthday, it's one from Costco. It's a little bit smaller (6qt) than my other one (which the cord had a cut in it!??), but I love it. It has handles on the sides so you can move the thing around, the lid has a rubber seal and vent holes and it seems to cook just right, where my old one seemed to get too hot, even on low. I'm trying to find new recipe, so I can start using it more, happy to say I have made about 5 recipes since my Birthday in it.

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enjoy,

Slow Cooker BBQ Beans and Polish Sausage {Gluten Free}

This reminds me of a grown up version of beenie weenie casserole. I used 2 rings of sausage for us, and even with 2 cans of each kind of bean, it makes a lot! The beans reminded me of baked beans and Mr. loved them. The juices from the sausage will make a nice bubbly liquid along with the BBQ sauce for it to simmer in. I was thinking this might be a great potluck dish to bring, just slice up the sausages before you go and add a little extra BBQ sauce. I served this up with corn bread muffins.
*I have edited to add my Gluten Free version.

Slow Cooker Barbecued Beans and Polish Sausage

slightly adapted from Betty Crocker

2 cans (15.5 oz each) great northern beans, drained, rinsed

2 cans (15 oz each) black beans, drained, rinsed

1 large onion, chopped (1 cup)
1 cup barbecue sauce (Our fave homemade version here, it is GF)
1/4 cup packed brown sugar
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce {Lea & Perrins is Gluten Free}
2 teaspoons chili powder
2 rings (1 to 1 1/4 lb) fully cooked smoked Polish sausage {Gluten Free}

Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except sausage in cooker. Place sausage ring on bean mixture.

Cover; cook on Low heat setting 5 to 6 hours.

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enjoy,