Crockpot Coconut Curry Beef

Crockpot Coconut Curry Beef
adapted from A Year of Slow Cooking

1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
1/2 tsp paprika
1/2 tsp ground ginger
1/2 yellow onion, quartered
2-3 cloves garlic, chopped
1 potato, cut into 1/2 inch pieces
3 carrots, cut into 1/2 inch pieces
1 celery stalk cut into 1/4 inch pieces
1 1/2 lbs of lean beef (such as top round), cut into 1 inch pieces

Add all ingredients into a slow cooker. Cook on high for 4 to 5 hours or low 8 to 10 hours. Serve over rice.

Personally I wasn't a fan of this meal but my husband loved it. I guess it is just personal taste.

BBQ Bean Soup

I saw a recipe on A Year of Slow Cooking Blog for a baked bean soup that tasted like pork and beans but better. It sounded great but I didn't have all the ingredients and I wanted to mix it up a bit. I also didn't feel like dragging out my crockpot so I just made this on the stove top. This is a very versatile recipe. If you want to make this as a side dish to take to a BBQ just reduce the water.



BBQ Bean Soup
Inspired by A Year of Slow Cooking

1 lb dry pinto beans or 2 cans pinto beans
2 cans tomato sauce
6 cups water
1 cup dark brown sugar
1 tsp garlic
1/2 onion
1 cup diced carrots
1/2 cup diced celery
3 strips thick bacon, cooked and crumbled
2 Tbs yellow mustard
1 Tbs red wine vinegar
1 Serrano pepper, finely chopped
1/2 cup Kraft Honey BBQ sauce


If using dry beans then rinse, boil, and let soak over night or use the quick method from the back of the bean package.

Toss all of the ingredients into a large stock pot and bring to a low boil for 2 hours. Stir occasionally. Or put all ingredients in a crockpot and cook on low 10 hours or high 5 hours.

Crockpot Jambalaya

Crockpot Jambalaya
adapted from: allrecipes.com

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large green bell pepper, chopped
1 cup chicken broth
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, green bell pepper, and broth. Season with Cajun seasoning and cayenne pepper.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Apple and Brown Sugar Corned Beef

Apple and Brown Sugar Corned Beef

adapted from Crockpot Tuesdays

Ingredients:

3 lbs. corned beef

3 potatoes, peeled and quartered

2 Granny Smith apples, peeled and diced into 1/4 inch pieces

1 cup water

1 cup brown sugar

1 tbsp spicy mustard

2 tsp garlic, minced

1/2 tsp peppercorns

Directions:

Place meat, potatoes, and apples in crockpot. Combine the water, brown sugar, mustard, garlic and black pepper and pour into crockpot. Sprinkle peppercorns on top. Cook on high for 6 hours or low for 12 hours. Remove meat and veggies from juice and serve.

Crockpot Smothered Steak and Potatoes

Crockpot Smothered Steak and Potatoes
By: Me

4 tenderized cube steaks

4 small potatoes, scalloped

1 onion, cut into rings

1 cup beef broth

1 pkg onion soup mix

Place all ingredients into a crock pot and cook for 3 hours on high.

Cuban Ropa Vieja

Cuban Ropa Vieja
From Allrecipes.com


1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar


1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Chile Spiked Brisket

I love using my crock pot on Sundays. It is so easy to throw some ingredients in the crock pot and forget about it. Several hours later you have a great meal ready to eat.


Chile Spiked Brisket
adapted from about.com

1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped

Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8

Crockpot Chicken Tacos

Crockpot Chicken Tacos

1 lb boneless skinless chicken breast (about 3 breasts)

1 can diced tomatoes and green chilis (like Rotel)

1 pkg taco seasoning (like McCormick's)

1 pkg crispy taco shells

Combine all ingredients in a crockpot. Cover and cook over high heat for 4 hours or until chicken shreds easily with a fork. Shred each piece of chicken. Heat shells in oven according to package directions. Fill with chicken. Add additional toppings of your choice (my favorites are pico de gallo, cheese, and sour cream).

Slow Cooker Stuffed Peppers

Slow Cooker Stuffed Peppers
from Spice In My Life

Ingredients

4 large bell peppers
1 lb ground beef
1/4 cup chopped onion
1 small clove garlic finely chopped
1 can (8 oz) tomato sauce
1/4 tsp salt
1/4 tsp cumin
Dash of red pepper
1/8 tsp cinnamon
1/3 cup uncooked rice
1/2 cup water
1/2 cup shredded cheese (I used and Italian cheese blend)

*I also added some shredded carrots and Worcestershire sauce

Directions

1) Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes.
2) Rinse peppers.
3) Cook beef, onion, and garlic over medium heat in skillet until brown.
4) Drain.
5) Stir in tomato sauce, salt, cumin, cinnamon, and red pepper.
6) Stir in rice.
7) Divide beef mixture evenly among peppers.
8) Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.
9) Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.
10) Garnish with cheese.

Christmas Leftovers Take 3

New Orleans Red Beans and Rice

2 cups dried red beans (kidney beans or small red beans)
1 ham hock
Cajun seasoning to taste
enough water to cover the ham and beans in the slow cooker
2 cups cooked white rice

Rinse red beans under water. Add ham hock and beans to slow cooker. Cover with water. Add seasoning. Cook on high for 4 to 5 hours or low 8-10 hours. Serve over rice. Sprinkle additional seasoning on top if desired.

Warning: this makes enough to feed an army. There are just two of us so we've been feasting on this for several days.

Raspberry Chipotle Meatballs

I went to a potluck Christmas party last night. I signed up to bring an appetizer so I could have some material to blog about for Snack Food Sunday this week. These meatballs were a huge hit. I wasn't very happy with the turkey meatballs though. Chase likes them but I thought the consistency was more like bread and they didn't stay together very well in the crockpot. I will go with beef meatballs or a different brand next time.



Raspberry Chipotle Meatballs

1 pkg (3 lbs) fully cooked turkey meatballs
1 jar Fischer & Wieser Raspberry Chipotle Sauce

*I purchased both of these items at Costco

Add meatballs and sauce to crockpot. Cook on high until meatballs and sauce are heated through (about 1 hour). Reduce temperature to low or warm while guests feast on the party buffet.

Sweet & Spicy Meatballs

The combination of grape jelly and hot sauce sounds strange but it is actually very tasty. Several people asked me what was in the sauce and I think they were surprised too. These were a hit at the bunco party. I just need to remember to start these sooner or heat it in the oven first before putting in the crockpot to speed up the process.

Sweet & Spicy Meatballs

2 lb pkg pre-cooked meatballs
1 jar grape jelly
1/2 cup hot sauce

Heat in a crockpot on high for 2 hours or until meatballs are heated through. Reduce heat to low or warm until served.

Slow Cooker Marmalade Curry Chicken

I had some left over chicken tenders and I wanted to find a creative way to use them. Chase and I really like Indian food but Phoenix is not known for its international cuisine. I found this recipe online and it sounded interesting and unique. It was very tasty. I wish I would have made more. I will definitely make this recipe again.




Slow Cooker Marmalade Curry Chicken
http://allrecipes.com/Recipe/Slow-Cooker-Marmalade-Curry-Chicken/Detail.aspx

INGREDIENTS

• 5 (6 ounce) boneless skinless chicken breasts
• salt and pepper, to taste
• 1 (12 ounce) jar orange marmalade
• 1/2 cup chicken stock
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground ginger

DIRECTIONS

1. Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
2. Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.

Pulled BBQ Chicken Sandwich

Since we just got back from vacation our pantry and refrigerator are pretty empty. I plan to go grocery shopping tomorrow but in the meantime I had to make do with what I had. I found some frozen chicken and hamburger buns and BBQ sauce so I wanted to attempt some Pulled BBQ Chicken Sandwiches. They were delicious! I would definitely make this again.



Pulled BBQ Chicken Sandwiches
by Me

Chicken breasts (one per sandwich or 1/2 per sandwich for smaller buns)
Hamburger buns (one per sandwich)
BBQ sauce (1/4 cup per sandwich)
Fresh ground black pepper to taste

Place chicken breasts in Crockpot and cook on high heat for 3-4 hours or until chicken shreds easily. Set Crockpot to warm and add BBQ sauce and pepper. Serve between hamburger buns.

Swiss Steak

This is one of my hubby's favorite meals. It is really easy to make and it always turns out well. It is a very versatile recipe.




Swiss Steak

1 lb lean round steak
1/2 cup flour
1 can Rotel
2 cans tomato sauce
2 or 3 cups of your favorite veggies, chopped (carrots, celery, onions, mushrooms)
*I just used carrots and a pinch of cilantro this time

Heat a skillet over medium heat. Coat steak in flour. Brown the steak in the skillet in batches then add to a slow cooker. Add the Rotel, tomato sauce, and veggies to the slow cooker. Cook on high for 4 hours. Serve over rice if desired.

Pepper Steak

I was feeling creative and decided to try something new in my crockpot. This turned out great and it was the perfect combination of sweet and tangy. I will definitely make this again.


Pepper Steak

2 lbs lean sirloin steak cut into 1 inch pieces
1 cup flour
1 green bell pepper cut into 1 inch pieces
1/4 cup soy sauce
1-14 oz can crushed pineapple
1/2 tsp black pepper

Heat a frying pan over medium heat. Coat meat with flour. Add meat to frying pan in batches and brown on both sides. Add meat, bell pepper, soy sauce, pineapple, and pepper to crockpot. Cook on high for 3 hours. Serve over white rice.

BBQ Ribs

I found some boneless beef ribs on sale at the grocery store today. I think I've perfected baby back pork ribs but I can never seem to get beef ribs tender enough. I tried a new method this time and they were wonderful! So tender and juicy!



BBQ Boneless Beef Ribs

2 lbs boneless beef ribs
1 cup Kraft Honey BBQ sauce (you can use what ever kind of BBQ sauce that you want)

Place ribs in a crockpot and cover with water. Cook on high for 4 hours. Preheat oven to 450 degrees. Line a baking dish with foil. Remove ribs from the crockpot and place on foil. Baste ribs with BBQ sauce. Place in oven for 10 minutes. Remove from oven turn ribs over. Baste again with BBQ sauce. Place in oven for an additional 5 minutes or until ribs get slightly crispy. Remove and glaze the ribs with a final coat of BBQ sauce.

Slow Cooker Chocolate Mocha Pudding Cake

Almost everything I have ever made in a crockpot has turned out fantastic. I've never tried making a dessert in it before. I thought this recipe looked fabulous and super easy. It was super easy but it wasn't very pretty, it was basically a gooey blob, and the coffee gave it a bitter taste. Sorry but this will not be added to my recipe box.



Slow Cooker Chocolate Mocha Pudding Cake
http://www.cookiemadness.net/?p=1028

Cooking Spray or butter for pot
1 cup all purpose flour
3/4 cup granulated sugar
3 tablespoon plus 1/4 cup unsweetened cocoa powder (divided use)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 tablespoon butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips
3/4 cup packed golden brown sugar
1 2/3 cup hot coffee or hot water

Spray inside of 3 ½ to 4 quart slow cooker with cooking spray or rub with butter.

In a mixing bowl, thoroughly stir together flour, granulated sugar, 3 tablespoons of the cocoa powder, baking powder and salt. Stir in the milk, melted butter, vanilla and chocolate chips. Spread this mixture over the bottom of your slow cooker

In another bowl, mix together brown sugar and remaining 1/4 cup cocoa powder. Sprinkle cocoa mixture over the batter, but do not stir it in. Pour the coffee evenly over all. Again, do not stir.

Cover and cook on high heat for 1 3/4 to 2 hours or until a tester inserted in the top portion of the cake comes out clean. The inside should be hot and similar to fudge sauce. Spoon cake and sauce out of slow cooker and arrange next to or under a very cold scoop of ice cream. Or if you prefer, set the ice cream on top.