It's Slow-Cooker Time


 

Joan

TVWBB Emerald Member
I bet that was good. I always like to eat applesauce with pork. They just seem to go together. That is why I was so surprised how good the cherry pie filling went with the pork.
 

timothy

TVWBB Olympian
Making this tonite.

Slow-Cooker Cowboy Soup with Cornbread Croutons​

  • Prep40 MIN
  • Total5 HR 40 MIN
  • Servings8
Show

Ingredients​

Soup​

  • 6slices bacon, chopped
  • 1lb ground beef
  • 1medium onion, chopped
  • 2cloves garlic, chopped
  • 1package (1 oz) Old El Paso™ original taco seasoning mix
  • 1teaspoon ground cumin
  • 1/2teaspoon ground red pepper (cayenne)
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 2medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2cans (15 oz each) pinto beans, drained, rinsed
  • 1can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1cup Cascadian Farm™ frozen organic sweet corn
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 3cups Progresso™ beef flavored broth (from 32-oz carton)

Croutons​

  • 3cups cubed cornbread (homemade or store-bought)
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 3tablespoons olive oil

Steps​

  • 1
    Spray 5-quart slow cooker with cooking spray.
  • 2
    Heat 12-inch skillet over medium-high heat. Add bacon; cook about 4 minutes or until bacon begins to brown. Add beef; cook about 5 minutes or until no longer pink, breaking up with back of spoon. Use slotted spoon to transfer beef and bacon to slow cooker.
  • 3
    Pour all except 1 tablespoon fat from skillet; decrease heat to medium. Add onion; cook about 5 minutes or until softened. Add garlic, taco seasoning mix, cumin, red pepper, salt and pepper; cook 1 minute. Transfer to slow cooker. Add potatoes, beans, tomatoes, frozen corn, green chiles and broth to slow cooker. Cover; cook on Low heat setting 5 to 7 hours or until potatoes are tender.
  • 4
    Meanwhile, heat oven to 400°F.
  • 5
    Place cornbread cubes on ungreased rimmed baking sheet. Season with salt and pepper; drizzle with olive oil. Toss gently to coat.
  • 6
    Bake 10 to 15 minutes or until edges are deep brown, turning over once during baking. Serve with soup
 

Joan

TVWBB Emerald Member
Came across this recipe that we made 5 years ago. Made the whole recipe. My notes has this notation. LOL "The recipe says serves 6 and there is very little left. Yes, we pigged out it was that good."

Hungarian Goulash

1 1/2 lbs. boneless pork, cut into 1" cubes
1 lb. small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 TB. ketchup
1 TB. paprika
1 clove garlic, minced
1/4 tsp. black pepper
3 cups shredded red cabbage
2 TB. flour
1/2 cup sour cream
1/2 tsp. caraway seed
chopped parsley, for garnish, if desired

Combine pork through cabbage in a 3 1/2 qt. slow cooker. Cover and cook on low heat setting 7 to 8 hours or until pork and potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley if desired. Serves 6

Source: ?
This was dinner (AGAIN!!!!!) last night (3rd time). We had some Napa cabbage we didn't know what to do with, so we thought we would try it in this dish. DH used a pork butt. Thank goodness, everything turned out very delicious.
 

Joan

TVWBB Emerald Member
All I can say for now is this smells real good cooking. How it taste? Will post later. lol

Zesty Carnitas Tacos

Lime juice in the crema give these tacos a good zing!
Prep:
30 mins
Cook:
4 hrs
Total:
4 hrs 30 mins
Servings:
8
Yield:
16 tacos
Zesty Carnitas Tacos

Ingredients​

Carnitas:
  • 1 (2 pound) boneless pork shoulder roast
  • ½ cup chopped onion
  • ⅓ cup orange juice
  • 1 tablespoon cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper
Lime Crema:
  • 1 lime, zested and juiced
  • 2 (5.3 ounce) containers plain fat-free Greek yogurt
  • ½ teaspoon kosher salt
  • 1 pinch chili powder (Optional)
Tacos:
  • 16 (6 inch) soft yellow corn tortillas
  • 4 leaves green cabbage, shredded
  • 1 cup very thinly sliced red onion
  • 1 cup pico de gallo (Optional)

Directions​

Instructions Checklist
  • Step 1
    Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
  • Step 2
    Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
  • Step 3
    Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
  • Step 4
    Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Source: Allrecipe mag. 12/17

 
Last edited:

Rich Dahl

TVWBB 1-Star Olympian
Always looking for Mexican recipes I can do in the slow cooker. Copied this one, thanks for sharing. Will check back to see what you think of it.
 

Joan

TVWBB Emerald Member
Your welcome Rich, my pleasure. Hopefully will have a real good report. lol

If you want more Mexican slow-cooker recipes, just say the word and you know I will go looking. lol
 

Joan

TVWBB Emerald Member
All I can say for now is this smells real good cooking. How it taste? Will post later. lol

Zesty Carnitas Tacos

Lime juice in the crema give these tacos a good zing!
Prep:
30 mins
Cook:
4 hrs
Total:
4 hrs 30 mins
Servings:
8
Yield:
16 tacos
Zesty Carnitas Tacos

Ingredients​

Carnitas:
  • 1 (2 pound) boneless pork shoulder roast
  • ½ cup chopped onion
  • ⅓ cup orange juice
  • 1 tablespoon cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon cayenne pepper
Lime Crema:
  • 1 lime, zested and juiced
  • 2 (5.3 ounce) containers plain fat-free Greek yogurt
  • ½ teaspoon kosher salt
  • 1 pinch chili powder (Optional)
Tacos:
  • 16 (6 inch) soft yellow corn tortillas
  • 4 leaves green cabbage, shredded
  • 1 cup very thinly sliced red onion
  • 1 cup pico de gallo (Optional)

Directions​

Instructions Checklist
  • Step 1
    Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
  • Step 2
    Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
  • Step 3
    Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
  • Step 4
    Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Source: Allrecipe mag. 12/17

DH being a big fan of Mexican food gave this recipe an "Excellant". I am not that big of a fan, but I still gave it a "Good". I did like that it called for pork and not beef.
 

Joan

TVWBB Emerald Member
This sounds so good DH does not want to wait till party time to make it. The recipe makes 6 cups, maybe he might cut the recipe in half. lol

Hot Chili Cheese Dip

1 medium onion, finely chopped
2 tsp. canola oil
2 garlic cloves, minced
2 cans (15 oz. each) chili without beans
2 cups salsa
6 oz. cream cheese, cubed
2 cans (2 1/4 oz. each) sliced ripe olives, drained
Tortilla chips

1. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer.
2. Transfer to a 3 qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low until heated through, stirring occasionally, about 4 hours. Stir dip before serving with tortilla chips.

Source: Taste of Home mag. Feb. 2021
 

Joan

TVWBB Emerald Member
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This was dinner last night. The ribs tasted better than they look. lol That's Squash Fritter and baked potato with them.

Tender 'N' Tangy Ribs

3/4 to 1 cup vinegar
1/2 cup ketchup
2 TB. sugar
2 TB. Worcestershire sauce
1 garlic clove, minced
1 tsp. ground mustard
1 tsp. paprika
1/2 to 1 tsp. salt
1/8 tsp. pepper
2 lbs. pork spareribs
1 TB. vegetable oil

Combine the first nine ingredients in a slow cooker. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender. Yield: 2-3 servings.
 

Rich Dahl

TVWBB 1-Star Olympian
Here's one that I think looks good although I haven't tried it yet too busy getting operations on my feet and completely and I do mean completely cleaning the whole interior of our house. After having all the old tile and carpet replaced. Didn't know that they had to grind down the old kwick set that held the old tile down. The whole interior of the house has a thick layer of fine dust like flour. Walls, drapes, windows, blinds, cabinets, inside the cabinets, all the kitchen utensils, clothes in the closets, every square inch is covered in concrete dust. Been at it two weeks now and still not done.
It was bad enough to give me acute bronchitis and send to the ER for help, I couldn't breath and that was with a mask on.
But enough of my woes, sorry to get off track here.

I love using my two inside Weber's in bad weather and hot summer days ( been 100 here three days already)
This recipe takes a few extra steps, but I think it may be worth it.

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Beef and Broccoli Slow Cooker

Serves: 6 servings

Ingredients

2 Tbsp. canola oil
2-lb. chuck roast, trimmed of fat and cut into 2-inch pieces
¼ cup soy sauce
¼ cup orange juice
1 tsp powdered ginger
2 cloves garlic, minced
Pinch of cayenne pepper
3 cups broccoli florets
¼ tsp sesame oil
2 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. orange marmalade
Hot cooked rice (optional)
2 green onions, sliced
Toasted sesame seeds (optional)*

Instructions
Add canola oil to a large skillet over medium-high heat. Wait for oil to get very hot. Add chuck roast and brown on all sides.
When the beef is cool enough to handle, slice it into 3-inch chunks. Place chunks in slow cooker.
In a small bowl, whisk together the soy sauce, 3 Tbsp. of the orange juice, ginger, garlic, and cayenne pepper. Pour mixture over beef in slow cooker.
Cover and cook on high for 4 hours or low for 8 hours.
Turn heat to high setting (if using low) and add broccoli and sesame oil. Stir well to combine. Cook 15 additional minutes.
Using a slotted spoon, remove beef chunks from slow cooker. Using 2 forks, break meat into bite-sized pieces into a large bowl. Add broccoli; cover and keep warm.
Combine the cornstarch and water in a small bowl. Stir well to combine.
Strain cooking liquid through a strainer and into a small saucepan. Add cornstarch mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional 2 minutes. Stir in orange marmalade and remaining 1 Tbsp. orange juice.
Divide rice into 6 bowls. Top with beef and broccoli mixture and drizzle sauce on top. Sprinkle with green onions and sesame seeds.
 

Joan

TVWBB Emerald Member
Rich, thanks for the recipe. Looks like a goodie, going into make soon folder. Hope your feet are doing ok after the operations. Please keep us posted.

Just hang in there, the house will be nice and clean before you know it. Make the recipe you just posted and the house will at least SMELL good. lol
Say HI to Barb for me.
 

Rich Dahl

TVWBB 1-Star Olympian
Here's one we've made a few times and we like it.



Slow Cooker Sweet and Sour Island Beef

Ingredients
2 pounds flank steak, sliced into ½ inch strips
1 large onion, cut into strips
1 red pepper, sliced into bite sized chunks
1 green pepper, sliced into bite sized chunks
1/2 cup low sodium beef broth
20 ounces pineapple chunks in juice, juice reserved
5 TBS red wine vinegar, divided
3/4 tsp garlic powder
1/8 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
3 TBS brown sugar
1 ½ TBS cornstarch
2 TBS low sodium soy sauce
2 cups cooked rice, for serving
3 green onions, diced


Instructions


In your slow cooker, add beef, onions, beef broth, pineapple juice (set chunks aside for later), 3 TBS red wine vinegar, garlic powder, salt, paprika, and black pepper; use a spatula to stir. Turn slow cooker to LOW and cook for 6 ½ - 7 hours.
Switch slow cooker to HIGH, add brown sugar and pineapple chunks and stir to combine. In a small bowl combine cornstarch with the soy sauce and remaining 2 TBS red wine vinegar; pour into slow cooker and stir well to incorporate. Cook on high for 45 minutes - 1 hour - the sauce will thicken up.
Serve over rice and garnish with green onions.
 

Joan

TVWBB Emerald Member
How can I return the favor? I know you have a large collection of recipes, but there must be something you would like?
 

Rich Dahl

TVWBB 1-Star Olympian
How can I return the favor? I know you have a large collection of recipes, but there must be something you would like?
Actually my slow cooker recipes are one of the smaller files on my computer I only have 343 saved. My largest is my grilling recipes with chicken, beef, pork added together it's right at 1260 or so.
If I was to do a new recipe every day with all the recipes I have it would take over 9 years to try them all. So I'm pretty well set.
 

Joan

TVWBB Emerald Member
ha ha know what you mean. Every once in a while I will pick a binder full of recipes, and go through them and pull out ones that I saved years ago that call for 1 or more ingredient that now DH or myself no longer like or can eat. Sometime, by doing that, I can go from a 3"binder to a 1 or 2" binder. Along the way, I usually come across something that looks really good and put it in the make soon folder. Yes, that folder is getting pretty full. lol Time to weed THAT out again. The good part of trimming the binders is I keep getting back paper that the recipes are taped on, back to use over again. Hey, as I tell DH, at least it keeps me off the streets. lol
 

Rich Dahl

TVWBB 1-Star Olympian
ha ha know what you mean. Every once in a while I will pick a binder full of recipes, and go through them and pull out ones that I saved years ago that call for 1 or more ingredient that now DH or myself no longer like or can eat. Sometime, by doing that, I can go from a 3"binder to a 1 or 2" binder. Along the way, I usually come across something that looks really good and put it in the make soon folder. Yes, that folder is getting pretty full. lol Time to weed THAT out again. The good part of trimming the binders is I keep getting back paper that the recipes are taped on, back to use over again. Hey, as I tell DH, at least it keeps me off the streets. lol
We have a make soon folder also and I think there are at least 50-75 recipes in it. This whole year has been a tornado of problems for us from my health issues to Barb working to many hours due to the fact the store can't hire because no one wants to work.
But today we are going to sit down and do our weekly menu for the first time in a month. Doing that makes it so much easier.
 

 

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