projects for your soul
Today is the second day where the comments are open for you to submit your favorite crockpot recipes. I will be giving away a copy of The Frozen Gourmet to a lucky winner. In order to enter, all you have to do is post your favorite beef recipe for the crockpot in the comments.
All entries must be submitted by Thursday, February 4th at 6pm PST. Winners will be posted on Friday morning!
Don’t forget, if you have not already done so, to take the 1000 Dates Across the States Challenge!
Last week I highlighted some delicious crockpot recipes from my friend Kelly and she also shared ideas on how you can freeze crockpot meals to make your life even easier! In case you missed that post, you can find it here.
This week I have decided that a contest is in order. I will be giving away copies of The Frozen Gourmet. In order to enter, all you have to do is post your favorite chicken recipe for the crockpot in the comments. All entries must be submitted by Thursday, February 4th at 6pm PST. Winners will be posted on Friday morning!
Next week, I am going to be sharing some of my favorite CrockPot receipes with y’all, but since we are taking hospitality this week, I thought I would share my “Company’s Comin’” menu.
When I know we need to feed the hoards, I just make this chili (if my reserves are not depleted, I may even have a batch or two in the freezer,) and have Roger grill some hot dogs on the BBQ. Some people just want the chili, some kids just want the hot dogs. (BTW, it it’s raining, or if you don’t happen to live in CA with perpetually beautiful weather, the George Foreman works just as well…) And then some want to make chili dogs. anything goes -and everyone is happy. Add a salad and some brownies and coffee for dessert, and I am all set.
Why do I love this menu so much? Because I can make it in the morning, and then there is no fussing with it until dinner is about to be served. (Because you know, if you are coming over to spend the night, that means I am spending all day throwing stuff into closets and making the bathrooms less scary…)
I’ve included my yummy chili recipe below, but my question for you is this:
What do you sever when company’s comin’? Bonus points if you share the recipe!
Kathi’s Chili
A less-spicy version that even kids will like.
3/4 lb Ground turkey
1 cup Chopped onions
1 clove Garlic, minced
1-16 oz can Stewed tomatoes
1-16 oz can Kidney beans or lentils, drained
1-16 oz can Tomato sauce
3 tsp Chili powder
1/2 tsp Basil
1-6 oz can Tomato paste
1. Prepare: In a large saucepan, cook ground turkey, onions, and garlic until the onions are translucent and the meat is brown. Drain. Stir in un-drained tomatoes, drained kidney beans, tomato sauce, chili powder, basil and pepper. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let cool.
2. Freeze: Double bag in gallon freezer bags. Lay flat in freezer and freeze.
3. Serve: Let chili thaw overnight. Warm on stove or in microwave.
Servings: 4
Mmmmmmm. Chocolate. There actually used to be a woman at our church who didn’t like chocolate. Can you imagine?
If you don’t like chocolate, this is still a fabulous recipe to have in your CDE arsenal, because chances are, the other 99% of the attendees, friends and family love it!
Homemade Brownies
For this recipe, you will need a disposable 8×8 foil pan for each batch of brownies you are making, if using for a Cookie Dough Exchange (or freezing ahead)
3/4 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
3 eggs
3/4 c. flour
1/2 c. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 c. semi-sweet chocolate chips
Grease 8×8x2″ pan.
In a medium bowl, mix butter, sugar and vanilla.
Beat in eggs with a spoon until combined.
In another bowl, combine remaining ingredients (except chocolate chips). Add to first bowl and mix until the dry ingredients are incorporated. Add in chocolate chips. (you can reserve a few to sprinkle on the top if you want).
Bake 40-45 min in a preheated 350F oven, until brownies start to pul away from pan.
Remember – this week’s giveaway! If you leave a comment and share your favorite cookie dough recipe, you will be entered to win a Cookie Dough Exchange kit. Drawing will include all comments through the week and will be announced next Monday, 12/7.
If you want to know more about participating or even hosting a cookie dough exchange party, you can go to my website and sign up for my newsletter. There you will learn of my undying love for all things Cookie Dough and why a Cookie Dough Exchange is far superior to a plain ol’ cookie exchange
This fab expalination – and all of this weeks recipes – come from Kelly Rankin over at www.bittybowsboutique.com (now I know how she has time to be so creative! She crockpots!!!)
Thanks Kelly for giving us a peek into your pot!
I began using my crockpot and freezer in tandem for two reasons. 1) I began to realize that the portions required for a full (normal sized) crockpot were wasteful for our family. Our family of 5 will never eat a full roast, and we also usually don’t eat leftovers. I loved the convenience of a crockpot, but it made me cringe every time I threw away spoiled leftovers. 2) When I figured out that I could use a smaller crockpot for less waste, I realized that I could actually make a normal sized recipe, but dump half of it in the crockpot, and the other half in a freezer bag for later use. This began my experimentation with freezer crockpot cooking!
My version of freezer/crockpotting varies in complexity. Sometimes it is as simple as dividing a Costco roast into chunked portions that will later be the perfect size for my family, so that I can easily just throw in a couple carrots, potatoes, etc. Other times, I do a full recipe and make baggies of crockpot meals, with everything ready to be dumped in the crockpot. Occasionally, it is the other way around, where I use my large crockpot, and freeze leftovers for later use.
One of my biggest “discoveries” was the mini crockpot I have began using. I remember a while back reading in crockpot cooking that you want the crockpot at least 2/3 full for it to have optimal cooking evenness. I found this out too when I tried to make smaller portions in my big crockpot–things got scorched on the edges. This didn’t happen with a full crockpot. This mini crockpot is the perfect size for my family with 3 young kids, and allows me to fill it up without using a ton of food. It will not work once my kids get older and start eating more, but for now it helps me stretch my food budget. Here it is, from Amazon.
4 Simple ingredients and a day of crockpot cooking lead to an amazingly simple, economical, and delicious pork BBQ. No smoker needed, and the leftovers freeze beautifully for a later meal. The liquid smoke and beef bouillon are the essential keys to this simple recipe, giving the pork a great flavor with minimal BBQ sauce. Perfect for a large gathering or you can freeze after you’ve cooked it in small portions for sandwiches!
Prep Time: 10 minutes
Cook Time: 7-9 hours
Ready In:
Yields: 10 servings
INGREDIENTS:
5 lb Pork Sirloin Tip Roast
2 Tablespoons Liquid Smoke (Typically found with condiments)
2 Tablespoons Beef Bouillon (NOT Broth)
1/3 Cup Water
Serve with your favorite BBQ Sauce, to taste
DIRECTIONS:
Place pork roast in a large crockpot. Pour water, liquid smoke, and bouillon on top of pork roast. Cook on High for 7-9 hours, flipping roasts once during cooking, if possible, to allow the juices to simmer all sides of the meat. Meat is finished cooking when it easily pulls apart with a fork. Remove roasts from crockpot and pull pork apart. Return pork to crockpot and add BBQ sauce to taste, or serve BBQ sauce on the side. Great on sandwiches or by itself.
To freeze: Place cooked BBQ in 1 quart freezer bags, removing air. Thaw, rewarm, and serve. Keeps in freezer up to 6 months
Next week we will be having a little contest around here. I’m letting you know now so that you can dig through your cookbooks or favorite food blogs and share them with all of the wonderful readers! Stay tuned next week as we will have a day for chicken recipes, a day for beef recipes and a day for whatever your heart desires! I’m excited to get new recipes that can be added to the dinner rotation.
Whew, there were sure a lot of delicious sounding recipes posted last week! I can’t wait to try them all out. Below are the winners who were randomly selected from each of the days. If your name is on the list, please e-mail your name and address to Monica (asst at kathilipp dot com) to get your copy of The Frozen Gourmet.
Julie ::: Mu Shu Chicken Wraps
Janeen ::: BC’s Slow Cooker Family Favorite Chili
Helen ::: Low Carb Rum and Molasses Baby Back Ribs
Make sure to look through the comments from the previous days for recipes that you can add to your dinner rotation!
Here’s the final recipe of the week. I hope you have enjoyed cooking with the Crockpot week. Remember, next week we will be having a contest where you will be able to submit your favorite recipes…stay tuned!
This is a recipe that I usually double, but then divide into four portions,putting three in the freezer. I keep the stuffing in a separate bag, but otherwise dump everything else in a ziploc bag to freeze. Half of a recipe fits in my small crockpot.
Prep Time: 20 minutes
Cook Time: 4 hours
Ready In: 4 hours 20 minutes
Yields: 6 servings
INGREDIENTS:
2-1/2 teaspoons sugar
3/4 teaspoon dried marjoram
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2 pounds boneless pork loin roast
4 Granny Smith Apples
1/4 cup water
1 1/2 cup cranberries
1 pkg Stovetop Stuffing mix
DIRECTIONS:
Combine the first seven ingredients; rub over roast. Cover and refrigerate for 4 hours or overnight (Preferred, not required). Place herb rubbed pork in crockpot, surrounded by cranberries and apples. Gently pour water around pork. Cook on High for 4 hours, or low for 6-8 hours. In the last 10 minutes prior to serving, dump the stuffing mix on top of roast, mixing it in the juices. Allow it to cook for a few more minutes, until the stuffing is softened.
Playing a little holiday game here – tell me what your holiday musts are in the following categories:
Movies
Cookies
Traditional Family Gifts
Food
Outing
.
Here are my five:
Movie – It’s a Wonderful Life
I was watching this movie on lazy Saturday afternoons before Hallmark started producing ornaments with George Bailey’s face on them. It is the best redemption story out there and you can’t get through the movies without crying –even if you are a big strong guy (right Roger?)
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Cookies – Mexican Wedding Cakes/Russian Tea Cakes
My mom makes these yummy-powdered-sugar-balls of love every single year and they ARE Christmas. Check out this post on how to make these extra special cookies.
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Traditional Family Gifts- Chocolate Orange
It’s easy. Whack ‘em on a table and eat. Yum. If Santa doesn’t get one for every kid (and Roger still considers himself a kid) I am in big trouble.
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Food – Broccoli Casserole
I love me some Broccoli Casserole – a long-standing tradition in our family. Mayo, condensed soup, and Ritz crackers. And now, I pass my family’s white trash heritage on to you:
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Broccoli Casserole
2 Eggs – Beaten
2 T Green Onions – chopped
1 Can Celery Soup
1 Cup Mayonnaise
2 boxes frozen broccoli
8 oz grated cheddar cheese
1 tube Ritz Crackers
1 cube butter
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Preheat the oven to 350 degrees.
Mix the first four ingredients in a bowl.
Par boil broccoli and drain.
Mix the broccoli into the first four ingredients. Pour into an 8×8 casserole dish.
Sprinkle the cheese on top of the casserole.
Melt the butter.
Crush the tube of Ritz crackers and mix with the melted butter. Cover over the casserole.
Bake at 350 for 30 minutes.
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Outings – Looking at Christmas lights while listening to Trans-Syberian Orchestra
Here is a map of Christmas lights around the Bay Area. For all my homies. However, almost every paper in the country has a guide on their website.
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OK – now it’s your turn – tell me what you need to make it Christmas…
Put the meat in your slow cooker in the morning and have a sandwich ready in 10 minutes when you get home! Great with a side of creamy horseradish.
Prep Time: 10 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 10 Minutes
Yields: 16 servings
INGREDIENTS:
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 teaspoon beef bouillon
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
8 red peppers
16 slices of Swiss Cheese
16 French Rolls
mayonnaise or creamy horseradish
DIRECTIONS:
In a medium bowl, combine soy sauce, bouillon, bay leaf, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover and cook on Low heat for 10 to 12 hours, or until meat is very tender. Add peppers in the last hour of cooking.
Remove meat from broth, reserving broth. Slice meat very thin (I prefer an electric knife), and distribute on rolls for sandwiches. Cover meat with swiss cheese, and broil on high for approximately 5 minutes, or until cheese is melted. Serve with mayonnaise or creamy horseradish.
FOOTNOTES:
This is another recipe that I subdivide into smaller portions prior to cooking, freeze these dinner sized portions, then cook in my small crockpot. I package the meat premarinated, and also package a few slices of swiss cheese, along with the rolls. The meat simmers all day, and the sandwiches only take a few minutes to put together.