I recieved the following email this past weekend and thought it would be the perfect time time of year to talk about crockpot cooking. The weather is cooling off, for most of us anyway, and having the aroma of dinner cooking in the house feels comforting somehow.
I do actually have a burning question for you. You have mentioned before how much you rely on your crock pot as a primary meal making resource and you have been discussing meals on your blog; so, I request that you share some of your go-to pot meals to include recipes please. I have recently rediscovered my crock pot, after leaving it in hibernation for seven years of marriage, and have made a rather tasty stew on several occasions, but I don’t have any more recipes for the darn thing and internet searches have brought up bupkis.
I sympathize with you. It seems that the majority of recipes I find use cream of something soup, and while I don’t mind using one of those recipes once in awhile, I certaily don’t want to make a weekly habit of it. One thing to remember about using a crockpot is that the liquid in the recipe will not cook away the way that it does on the stovetop.
I use my crockpot probably twice a week in the winter. Our hands down family favorite is chili. I think the children were initially won over to it by serving it with Tostitos.
2.5lbs of ground beef browned
one green pepper chopped
one onion chopped
a couple cloves of garlic, minced
4 28 oz cans of crushed tomatoes (sometimes I’ll substitute in a can of diced tomatoes or whole tomatoes. My kids prefer not to have chunks of tomatoes for some unknown reason.)
2 16 oz cans of red kidney beans
2 16 oz cans of cannellini beans
4tsp or so of chili powder (to taste)
1tsp of cayenne pepper
Put it all in the crockpot and cook it on low all day.
I serve it with a variety of Tostitos to scoop it out of your own personal bowl, like you would eat a dip.
You can also sprinkle some shredded cheese, sour cream, and gaucamole on the top if you desire and have that stuff on hand. I usually don’t.
This recipe feed my family with a bit left over. If no one askes to eat it for lunch in the next day or two I remake it into a pasta sauce. I dump the leftovers into my pot, on the stovetop, add two more cans of crushed tomatoes, some basil, and miced garlic and let it simmer for a hour or so. The I toss it with two pounds of pasta, I prefer rotini sice it seems to “grip” the sauce better.
I also make soups and stews. And I’ll use my breadmakers at the same time. I don’t think there is anything better than homemade soup served with fresh warm buttered bread.
this recipe courtesy of Fix It and Forget It Cookbook
12 slices of bacon cooked and crumbled
1 onion chopped
4 cups diced peeled potatoes
40 oz of frozen corn
2 cas of cream style corn
2Tbs of sugar
2 tsp Worcestershire sauce
2 cup water
salt and pepper to taste
saute the onion and potatoes in a pan until slightly golden before adding to crockpot
How can anything with bacon not be tasty? I served this as a side dish last year with Christmas dinner and it was well received.
Does anyone else have a good crockpot recipe that they would like to share? I love to hear about them. Put it in the comment section, maybe we can all add little more diversity to our meals.