Saturday, November 8, 2014

Crockpot Season is Here!

 
We love using our crockpots all year long, but this time of year it's especially comforting and relatively easy to have hot and ready meals when the days are short and the holiday to-do lists long. Just load 'em up, set to low and have a hot and healthy meal when you get home.  Here are our favorite crockpot dinner recipes, let us know what you think!
 

THE BEST CROCKPOT PORK TENDERLOIN
Ingredients:
2 pounds of pork tenderloin (I use two small tenderloins)
¼ cup soy sauce
1.5 tablespoons of yellow mustard
2 tablespoons of olive oil
3 tablespoons of maple syrup
1 Shallot chopped
1 teaspoon onion powder
1.5 teaspoons garlic powder
Directions:
Turn crock pot on to low. In large measuring cup add all the ingredients for the marinade and mix.  Place tenderloin in crock pot and pour over the marinade. Cook on low for about 5 hours for two small tenderloins or 6 hours for one large piece. Slice and serve pouring the juices over the meat. Recommended but not necessary: turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over
 


CHICKEN CACCIATORE
Ingredients:
3 lbs bone-in chicken thighs, skin removed
2-14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1 small onion, sliced
4 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced mushrooms
1/2 cup dry red wine
2 TBSP dried Italian seasoning
Salt & Pepper to taste

Directions:
Place all ingredients in 4-5 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings


CARNE GUISADA (Latin Beef Stew)
Ingredients:
2 tsp olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, chopped
2 tbsp cilantro, minced
1- 1/2 lb choice round beef stew, cut into small chunks
2 tablespoons all purpose flour
1/3 cup light beer (I use Corona light)
1/3 cup water
1/2 tsp cumin
1/4 tsp dry adobo seasoning (or seasoned salt)
1/2 tsp ground achiote 
(or paprika)
1 dried bay leaf
kosher salt to taste
10 oz baby red potatoes, halved or quartered
Topping

Aji Picante

Directions:
Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.
Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.


VEGETARIAN CHILI

Ingredients:
1 tablespoon olive oil
1/2 medium onion, chopped
2 (4 oz) cans chopped green chile peppers, drained
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
2 (12 oz) packages vegetarian burger crumbles
3 (28 oz) cans whole peeled tomatoes, crushed
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans,drained
1(15 oz) can black beans
1 (15 oz) can whole kernel corn
1 teaspoon ground cumin
2 tablespoons dried oregano
1/4 cup chili powder
3 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground black pepper

Directions:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay
leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery,
green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
 

SWEET AND SOUR SHRIMP
Ingredients:
1 package (6 ox.) frozen Chinese pea pods

1 can (13 oz.) juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 Tablespoons cornstarch
3 Tablespoons sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger

12 ounces shrimp, deveined, rinsed & drained
2 Tablespoons cider vinegar
4 cups cooked Brown Rice

Directions:
Place pea pods and drained pineapple in Crock-Pot. 2. In a small saucepan, stir together cornstarch and sugar. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on low setting for 4 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.


  
 
 

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