Crock Pot Beef Stew


Crock Pot Beef Stew

 

 

 

 

 

 

 

 

I put this stew into the crock pot this morning at 630 AM before I left for work.  Little did I know that during the day while this lovely concoction was cooking, making my whole house smell fantastic, I would start to get a sore throat on my way to a cold.

What better cure for a cold then a warm bowl of wonderful beef stew when you get home, I couldn’t have plan it any better.

I never peel my carrots I just make sure they are cleaned really well.  Cut the vegetables in large chunks and get ready to enjoy the aroma when you arrive home.

 

 

 

 

 

 

 

Ingredients:

1 lb. Stew beef

1 Rutabaga, peeled and chopped

1 Turnip, peeled and chopped

1 Parsnip, peeled and chopped

4 Carrots, unpeeled and chopped

4 White potatoes, unpeeled and quartered

Beef stock

Steak seasoning, I use Montreal Seasoning

Cilantro

Pinch of Parmesan cheese

Directions:

Place all ingredients except the cilantro and cheese in the crock pot for six hours on low.  If the broth is too thin crush some of the root veggies to help thicken the broth.  Serve with some crusty bread.

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Corned Beef and Cabbage


Corned Beef and Cabbage

If you’re not familiar with corned beef you have been missing out on a great meal.  Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone.  I cook mine in a crock pot for six hours.  Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot.  I also do not cook my vegetables with the meat.   I cook them along in a large pot of seasoned water.  The last thing I cook is the cabbage; I do not like overcooked cabbage.  So give this a try and let me know if I have converted you.

Ingredients:

2 corned beef

3 cups chicken stock

2 large potatoes cut in large chunks

1 rutabaga cut into large chunks

4 carrots cut into large chunks

1 green cabbage quartered.

Directions:

Put your corned beef in the crock pot and add chicken broth.  Cover and cook on high for 6 hours.

With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender.  Remove

Remove the beef and let rest before carving.

Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl

Cut the corned beef across the grain and serve with your favorite mustard.

Pulled Pork


Pulled Pork

There is nothing like a good pork burrito.  Growing up I hated Mexican food, mainly due to the fact what was available in Boston in the 70’ and 80’s was not very good.  Then 22 years ago I moved my family to Southern California and boy did my opinion of Mexican food changed.  Not only did I love it but I learned to cook it and I am so happy I did.  This is my version of the ingredients for a pork burrito.

Ingredients:

1lb.      Pork loin

2 tbsp. All purpose spice rub

1 can    Chopped tomatoes

1 can    Stewed tomatoes

1 can    Black or Kidney beans, rinsed

1 cup   Frozen corn

2          Green onion, chopped

Directions:

Put the pork into a crock pot and season with the all-purpose spice rub.   Pour the tomatoes over the pork and cook on low for around 6 hours.  Pull the pork apart and add the beans and corn leaving the crock pot on warm.  Top with the onions before serving.

Makes about 8- 10 burritos.

Botched Beef Stew


Well today my wonderful creation was a bust.  I made beef stew in the crock pot with tons of root vegetables, the left over tri tip meat and beef broth.  I put it on low for 6 hours and waited for the house to start smelling like a wonderful stew.  I did get the wonderful aroma but the broth kept getting thinner and thinner.  In the end I had a wonderful plate of vegetables and meat and the broth was yuk.  Any suggestions on how to get a thicker broth using the crock pot?

Chicken in Marinara Sauce


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Ingredients:

2  Chicken Breast, boneless, skinless

1/2 Jar Marinara sauce

Salt

Pepper, black, ground

1 tbsp. Romano cheese, grated

Instructions: Heat oven to 370 degrees. Place chicken in an oven safe dish. Season with salt and pepper. Cover with marinara sauce, place in the oven and cook for 1 hour. Remove from oven and allow to rest. Slice chicken and sprinkle Romano cheese on top. Serve with steamed broccoli and veggie couscous.

Serves 4

Pulled Chicken


Pulled Chicken

Simple to prepare and mostly cooks by itself in the crock pot.  If you can get chicken thighs that are skinless and boneless do so.  This makes it even easier to prepare.  I would rinse and dry the chicken before cooking.  As for the sauce, I prefer a red chili sauce, but use your favorite red or green sauce to cook the chicken.  I use the Greek yogurt to tone down the spice and it does a great job and gives the dish a smooth texture.

Ingredients:

1 lb.     Chicken thighs, skinned and boned

2 tbsp. All purpose spice rub

1 can    Red chili sauce, large can

½ cup  Greek yogurt

2          Green onion, chopped

Directions:

Add chicken, spice rub, and chili sauce to the crock pot and cook on low for 4-5 hours.  Remove the chicken and pull apart.  Take about 2 cups of the chili sauce and place it in a large skillet.  Use more if you would like more sauce.  Bring to a boil then to a simmer.  Add the yogurt, stir to mix.  Add the chicken, stir and keep on simmer for about 5 minutes.  Serve with Turmeric Rice and Peas.  Finish the dish by topping all with chopped green onion.