I'm making out my grocery list today, and as I leaf through my usual recipes I realize that I need some new stuff. I have a ton of bookmarked recipes that I need to sort through, but in the meantime I'm hitting you all up before my next grocery shopping day comes up. I love to cook, I don't mind spending time on a recipe but obviously don't want to be in the kitchen all night. Unless the recipe is REALLY worth it! I've been known to spend an hour or two on a meal, but it has to be a pretty spectacular meal. Also I don't typically cook anything in a crockpot, I'm not a fan of soups or stews, and I like to cook from scratch most of the time if I can at all help it - but that doesn't necessarily mean it has to be healthy. I loves me some butter AND bacon. LOL It just means I don't use a lot of canned or dried ingredients if I can avoid it. Gimme your best stuff! I'm addicted to food!
haha, your post sounds like something I could have written. I can't find anything I like cooked in a crockpot, it all tastes the same? this and variations on it is one of our current faves. I have used several different kinds of sausage - italian bulk, the sweet like it calls for, and smoked sausage cut into slices - it was allll goooood. and sometimes carmelize onion instead of fennel. sometimes added chopped sweet peppers, stirfried a little just before adding the wine. i have used vodka when there was no wine to be had. get the picture? lol photo here - http://www.finecooking.com/recipes/quick-orcchiette-pasta-fennel-sausage.aspx Orecchiette with Fennel, Sausage & Tomatoes Kosher salt 3 Tbs. extra-virgin olive oil 3/4 lb. sweet Italian sausage, casing removed 1 large fennel bulb (about 1-1/4 lb.), quartered, cored, and finely chopped 3/4 cup dry white wine 2 cups fresh (or canned) seeded diced tomatoes, drained if using canned 12 basil leaves, torn into small pieces 1/8 to 1/4 tsp. crushed red pepper flakes Freshly ground black pepper 3/4 lb. dried orecchiette 1/2 cup freshly grated Pecorino Romano Bring a large pot of well-salted water to a boil. Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the sausage and cook, breaking it up with a metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a paper-towel-lined plate and pour off and discard any fat left in the pan. Set the pan over medium heat and add the remaining 1-1/2 Tbs. oil, the fennel, and 1 tsp. salt. Cook, stirring, until the fennel softens and browns lightly, about 6 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pan to loosen any browned bits, until almost evaporated, 1 to 2 minutes. Add the sausage, tomatoes, half of the basil, the red pepper flakes, and 1/2 tsp. each salt and pepper. Lower the heat to medium, and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes. Meanwhile, cook the orecchiette in the boiling water, stirring frequently until just tender, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well. Return the pasta to the pot, add the sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta meld. If the pasta seems dry, add enough cooking water to moisten it to your liking. Stir in half of the pecorino, season with salt and pepper to taste, and serve sprinkled with the remaining pecorino and basil. photo: Scott Phillips From Fine Cooking 93, pp. 86a May 7, 2008
i dont have one to share but must say it seems u would enjoy clean eating magazine. I started using them earlier this year and I love the recipes. The magazine basically focuses on using product as close to original as u can find without alot of additives. http://www.cleaneatingmag.com/minisite/ce_index.htm
Tonight is Crispy Balsamic Chicken at our house! Boneless skinless chicken breasts Balsamic Vinaigrette Flour Egg White Bread Crumbs Provolone Cheese Rinse and pat dry the chicken - flatten to an even thickness. Place the chicken in a ziplock bag and add balsamic vinaigrette (about a half cup) to coat the chicken. Let marinate in the fridge 1-4 hours. Preheat oven to 375. Heat a thin layer of olive oil in a frying pan. Place approx. 1/2 cup (depending on how many chicken breasts you use) bread crumbs in one ziplock bag, and about a 1/4 cup flour in another. Place your egg white on a plate. Remove the chicken from the vinaigrette and place in the flour. Shake to coat. Dredge in egg white, then place in the bread crumbs and coat thoroughly. Place in oil and quickly brown. Remove from pan and place on a rack over a baking dish (I use a cooling rack over a pyrex dish). Bake at 375 for 335 minutes. During last 30 seconds or so, place a slice of provolone cheese on each chicken breast and let melt slightly.
As for the crockpot, I LOVE mine for yummy meals that are ready when I come home from work. I have a great pork roast recipe, and melt-in-your-mouth beef roast, and I actually do my meatloaf in the crockpot.
well, julie, we need your exact recipes, cause I've never once enjoyed a crockpot meal I've tried. but one with your endorsement might MIGHT fly.
Here are some of our favs Kittencal's Italian Melt-In-Your-Mouth Meatballs Sticken Chicken Kittencal's Easy and Delicious Ranch-Parmesan Chicken Biscuit-Topped Chicken Pot Pie
oh and if you want the worlds best cookies you need to try these Monster Cookies and if you can use smarties instead of m&m's because smarties are waaaaaay better but I heard once that you can't get smarties in the states.
For my Pot Roast, I cook just the roast - no veggies. I don't like the veggies when they're done in the crockpot, and I think the roast cooks better without any liquid. I just throw in a 2-3 lb pot roast, splash the top of it with worcestershire sauce, season it with garlic and Montreal steak seasoning (I get that at Costco) and cook it on low for about 5 hours (my crockpot cooks super hot, so if a recipe calls for 5-6 hours on high, or 10-12 hours on low, I cook mine 5-6 hours on low). Herbed Pork Roast: 2-3 lb boneless pork roast crushed garlic salt ground dried thyme ground dried sage ground cloves (this is the secret ) 1/2 cup water Place the pork roast in the crockpot and add water to bottom. Season with salt, thyme, sage and cloves (go easy on the cloves - 1/2 tsp is plenty). Cook for 5 hours on low (again, my crockpot cooks hot - the recipes says 9-10 hours on low) As for meatloaf, I use my regular meatloaf recipe, but cook it in the crockpot on low for about 4 1/2 hours instead of in the oven. Totally not at ALL greasy, which is why I like it in the crockpot. Oh, and I use BBQ sauce instead of ketchup in my meatloaf.
Fish tacos are my new fave!! They're inexpensive too. Tuna steak or salmon filet Tortilla's Sour Cream Shredded Cheese 2 roma Tomato's 1 Bell Peppers ( I use red but any are fine) Cilantro 1 Onion 2 cloves of garlic 1 Avacado 2 Limes Olive oil Before or during cooking do the following: dice tomato mash avacodo, add chopped cilantro, chopped onion, and half a lime juice for fresh guacamole Cook fish in olive oil and the juice from one whole lime, set aside Saute onion, pepper, 1 clove of garlic in Olive oil Mix fish and pepper mixture together, saute for a few minutes Brown Tortilla in pan with olive oil Place tortilla on a plate and spoon fish mixture. top with shredded cheese, tomato, fresh guacamole, salsa garnish plate with 1/4 of a lime and some cilantro YUMMMMMM. This makes about 4 tacos. Me and my boyfriend devour them.
ugg! crock pot cooking is the WORST for me! i've tried sooo many times, and have only successfully made something edible twice. once with stuffed peppers, and once with port loin that i shredded for bbq pulled pork. seems it all either turns to mush or doesn't get cooked... if i didn't NEED to master crock pot cooking for the sake of avoiding fast food 3 nights a week, i would have given up by now!!
I haven't tried this one yet, but a friend of mine just gave me this recipe for butternut squash... peel & dice the squash. dice up an onion drizzle the onion & squash mixture w/ olive oil, sprinkle w/ salt & pepper put it in a foil-lined 9x13 pan bake at 350 ~15 min, stir & bake another 15 min or until the squash is fork-tender. add fresh sage and dried cranberries mix & serve she says it's delicious, and her 6-yr-old actually requested it for his birthday dinner, lol!! i think i'm gonna give it a try this week and see how it goes. (keeping my fingers crossed, cuz i'm not world's greatest chef!)
here is a crock pot recipe I use if I need something simple to throw in that we like to eat. Chicken With Tarragon and Leeks from REALSIMPLE.COM
Some great suggestions here! We do crockpot cooking at least once a week. I've never had any complaints (and I'm a pretty damn good cook ) Here are some recipes from the Miller's kitchen! BASIL CHICKEN OVER ANGEL HAIR 1 (8 ounce) package angel hair pasta 2 teaspoons olive oil 1/2 cup finely chopped onion 1 clove garlic, chopped 2 1/2 cups chopped tomatoes 1/4 cup chopped fresh basil 1/2 teaspoon salt 1/8 teaspoon hot pepper sauce 1/4 cup Parmesan cheese 2 cups boneless chicken breast halves, cooked and cubed 1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside. 2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. 3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese. I've been making this Sesame Beef dish for years. I always serve the meat over white rice with a side of steamed broccoli. SESAME BEEF 1 pound round steak 4 tablespoons soy sauce 4 tablespoons white sugar 4 tablespoons vegetable oil 2 cloves garlic, minced 2 green onions, chopped 2 tablespoons sesame seeds 1. Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. 2. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes. 3. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes. I made this soup a few weeks ago - it's like the one served at Olive Garden. It got 5 stars from all who tried it! ZUPPA TOSCANA 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed 1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. 2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. 3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving. This is a SUPER-yummy crockpot recipe if you like kielbasa: KIELBASA STEW 2 large potatoes, cubed 1 bundle green onions, chopped 1 pound kielbasa, sliced 1 (15oz) can green beans, drained 1 clove garlic, minced 2 small cans of condensed cream of mushroom soup (do not dilute) 3/4 of one soup can filled with water salt & pepper 1. Layer all ingredients (except for green beans) in slow cooker. 2. Cook on low for 4 hours. About 3 hours in add the green beans. Tastes great paired with a nice, hearty bread.
me too! I've tried and tried and it's all just BAD! My family won't eat it and then I've got tons of it to get rid of. I'll have to try some of the recipes listed here. I have renewed hope.
Salmon Tacos with Orange Habanero sauce These are sooooo yummy and the sauce is incredible. I use on other things too. Asian Apricot Glazed Pork Chops Pumpkin Curry Soup nothing says fall like this soup Artichoke Chicken super simple to make I love my crockpot...so sad to see it maligned here! LOL I use it on the 2 days that DD#2 has preschool so that I can have a completely lazy scrapping day!
This is my current go-to meal, it's the one anyone new who comes to dinner gets and everyone raves about it. Fennel, lemon and thyme chicken with potatoes. Toss together some already half-cooked (boiled or nuked) chat potatoes that have been cut in half, with sliced fennel, quite a bit of fresh thyme, lemon rind (in nice big strips), a good splash of olive oil, and whatever chicken you like (tenderloins, thighs or sliced breast). Throw it all in a big pyrex dish or tray and bake until chicken is done and potatoes are crispy on the outside. I often add asparagus in the last 20 minutes as well. serve with a simple garden salad. We also love Cat Cora's Cinnamon Chicken in our house.
Note: I have nothing against a crock pot, it just apparently hates me. LOL I use my crockpot for a couple basic things, like queso dip. There's no way to screw up queso in a crock pot and then it stays warm. So a crock pot is perfect for that. There's something else I always drag the crock pot out for and now I can't think of it. Like Rebecca, I keep tryin' the recipes, but usually it doesn't wind up on our "Make it again!" list. What I can't do, though, is a "recipe" in a crock pot. At least not one that I like. I find that if I take the same recipe and make it on the stove or oven, I like it. So it must be something about the prolonged cooking? Also *most* crockpot recipes I find call for things that I don't like to use, like canned soups and dried spices - mostly because those hold up better to such a lengthy cooking process. So if I try to substitute something that isn't pre-prepared, it can't withstand that method of cooking. But that's where I can make the same thing conventionally and it's fine. So the crock pot just doesn't jive with my way of cooking unfortunately. And I wish it did because I could use the extra time. LOL But Cori - fish tacos? My blue heaven, right there. We have a local Mexican Seafood place that makes red snapper tacos, with freshly made white corn tortillas, and they put red cabbage and this absolutely DIVINE sauce all over the whole thing. You can't even really eat them as "tacos" because the fish is way too big and they'll fall apart if you try to pick them up. They are my "death row" meal, though. I adore fish tacos. Not a huge fan of regular tacos, but I'd eat seafood every day. I really need to try Kristin's recipe, I can tell already. That's totally up my alley. I also have a tomato and artichoke pasta recipe that I'm making this week from Pioneer Woman - because I like to fit meatless meals in, and I see Katrina and I are both recipezaar.com lovers! I have been making those Kittencal meatballs for a couple of years now! Love 'em. The salmon tacos are totally being made in my house next time I go grocery shopping.
Oh this is a fabulous thread!! Wow. I am so trying that Zuppa Toscana on Monday Soup night!! My Italian husband will love it!!!
Recipes. My other hobby. I looooove to cook and bake and try new recipes! As for the crock pot - I've found that all roasts taste the same. No matter what. I've tried doing all different types of seasonings and sauces and they all taste like crock pot roast. There are some things, however, that I LOVE the crock pot for. I make some deeelicious pork taco meat, french dip sandwiches, and a few others that are staples here. These all sound fab - I need to check my stash... This is really good & easy - my mom always made this while we were growing up. I use chicken breasts (left THICK) and just cut the cooking time of the meat down a LOT. Chicken & Dumplings 2 ½ -3 lbs. cut-up frying chicken 1 cup bisquick 2 tsp salt 2 tsp paprika 1/8 tsp pepper 2 T. shortening 1 T. butter 1 can cream of chicken soup 1 ½ cup milk Dumplings: ½ tsp parsley flakes ½ tsp poultry seasoning (or 1 pinch each rosemary & thyme) 2 cups bisquick 2/3 cup milk Wash chicken & pat dry. Mix bisquick, salt, paprika & pepper in a bag. Stick 2 pieces of chicken in at a time and coat. Melt butter & shortening in a large skillet. Brown chicken on all sides. Remove chicken & drain fat. Sitr in soup & milk. Add chicken pieces. Cover & simmer for one hour, or until tender. 20 minutes before the end of the cooking time, mix dumpling ingredients to make a soft dough. Drop dough by spoonfuls on hot chicken. Cook uncovered for 10 minutes. Cover and cook for 10 minutes longer. My chili recipe is awesome.... Flatlander Chili INGREDIENTS • 2 pounds lean ground beef • 2 cans tomato soup (plus 1 can of water – you can use more if the chili is too thick) • 3 (8 ounce) can tomato sauce • 1 cup chopped onion • 1/2 cup chopped celery • 1/2 cup chopped green bell pepper • 1/4 cup chili powder • 2 teaspoons ground cumin • 1 1/2 teaspoons garlic powder • 1 teaspoon salt • 1/2 teaspoon ground black pepper • 1/2 teaspoon dried oregano • 1 Tablespoon brown sugar • 1/8 teaspoon ground cayenne pepper • 2 cans of beans, drained and rinsed (I usually use pinto, black or white beans). DIRECTIONS 1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. 2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. This is one of my favorite chicken recipes - sooo flavorful. Chicken Breasts with Balsamic Vinegar and Garlic INGREDIENTS • 4 skinless, boneless chicken breasts • salt and pepper to taste • 3/4 pound fresh mushrooms, sliced • 2 tablespoons all-purpose flour • 2 tablespoons olive oil • 6 cloves garlic • 1/4 cup balsamic vinegar • 3/4 cup chicken broth • 1 bay leaf • 1/4 teaspoon dried thyme • 1 tablespoon butter DIRECTIONS 1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). 2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. 3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve. This one is good too... Sesame Chicken and Vegetables 1-2 tablespoons toasted sesame seeds 3 tablespoons soy sauce 3 tablespoons cooking sherry 2 tablespoons sesame oil 1 tablespoon sugar ½ teaspoon ginger 1/8 teaspoon pepper 4 boneless chicken breasts 3 tablespoons oil 2-3 cups broccoli florets 2-3 cups cauliflower florets 3 teaspoons cornstarch mixed with 3 tablespoons water Rice 1. Prepare rice according to package. 2. meanwhile, combine soy sauce, sherry, sesame oil, sugar, ginger, pepper, and toasted sesame seeds in a 4-cup glass bowl. Add chicken; stir to coat. 3. Heat oil in large skillet. Stir fry vegetables one minute. Add ¼ cup water; cover and steam 3-5 minutes, or till vegetables are crisp but tender. Remove to a large bowl or casserole dish. 4. Cook chicken in same skillet till cooked through; 3-5 minutes. Remove with slotted spoon to the same bowl as vegetables. Add dissolved cornstarch to sauce in skillet. Stir to a boil. Return chicken and vegetables to sauce. Cook and stir 1-2 minutes. Serve with rice. Serves 4. Another favorite... Chicken & Potato Casserole INGREDIENTS • 3 skinless, boneless chicken breasts, cooked and cubed • 6-8 red potatoes, quartered and cooked until tender • 2 T. olive oil • 3-4 cloves of garlic, minced • salt • 1 can cream of chicken soup • ½ cup salsa • ½ cup milk • Shredded cheddar cheese DIRECTIONS 1. Heat oil in large saucepan. 2. Add the potatoes. Brown on all sides. Add garlic and sauté for 1 more minute. Turn off heat and season potatoes with salt (to taste). 3. In a small bowl mix soup, salsa & milk. 4. Add chicken to potatoes. Pour soup mixture over chicken & potatoes. Stir very gently to coat. Pour into an 11x14 inch casserole dish and sprinkle with cheese. 5. Bake at 350o for 30 minutes.
