This is a great slow cooker recipe. I actually love and it really suits our tastes. The taste of the Hoisin sauce in this dish is perfect! What is nice, this freezes beautifully, freeze this entire meal into one gallon freezer bag, defrost overnight and cook. This is one of the seven "freezer to slow cooker" meals that I made a few weeks ago, I will make this again in a heartbeat. ~Enjoy! Diane
Mongolian Beef {slow-cooker} Ingredients 1-1/2 pounds Flank Steak, sliced or Beef Stew meat, cubed 1/4 cup Corn Starch 2 teaspoons Olive Oil 1 large Onion, sliced into thick slices 1 Tbs Garlic, minced 1/2 teaspoon Ginger, minced ,optional 1/2 cup Soy Sauce 1/4 cup Hoisin sauce 1/2 cup Water 1/2 cup Brown Sugar 3 medium sized Carrots, cut into thin rounds 1 small can of sliced Water Chestnuts Chinese crispy noodles, for garnish, optional Directions: Cut flank steak into thin strips or cube meat into 1" cubes. In a Ziploc bag add beef pieces and cornstarch. Shake to coat. Add oil, onion, minced garlic, ginger, soy sauce, Hoisin, water, brown sugar, carrots and water chestnuts to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. Cook for high 2-3 hours, or low for 4-5 hours until cooked throughout and tender. (I cook mine on High for 1 hour and then Low for 3-4 hours until tender) Sprinkle with Crispy Noodles, Serve over Steamed Rice.. Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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Super easy slow-cooker recipe that I also doubles as a great shredded chicken sandwich recipe! I loved the taste of this - making this and serving the chicken breast over rice with a vegetable side for dinner, and the leftovers were shredded right in the slow-cooker in the sauce, and served the next day on burger buns as BBQ chicken sandwiches served with a side of homemade coleslaw for lunch. It's a great recipe find from the folks over at Who Needs a Cape? from their "freezer to crock-pot series."
~Enjoy! Diane Applesauce BBQ Chicken {Slow-Cooker} Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice 2 T brown sugar 2 tsp chili powder cornstarch/water Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. I did make and mix in a cornstarch and water 'slurry' to thicken up the sauce near the end of cook-time. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked properly) Serves 4 Diane's Recipe Note/s: 1) This is a 'Double Duty Recipe': If you have leftovers, the chicken can be shredded in the sauce and served on fresh hamburger buns for a great chicken BBQ sandwich. 2) If you can't find "chunky" applesauce, use regular and toss in one diced fresh apple into the slow-cooker with other ingredients when ready to cook. Recipe Adapted from: Who Need's a Cape? "Crockpot Applesauce BBQ Chicken" Photo by: Diane Baker for Canning and Cooking at Home Perfect soup for a cold Winter's night. I made this and after a day of shoveling snow, this hit the spot! I use spinach in my version and sometimes throw in some extra onion. Since I use a slightly spicy Italian sausage, I omitted the dash of hot sauce and let people add that to their own bowl of soup, if preferred. You can use link or ground/bulk sausage in this recipe. I've tried both and both work great. ~Enjoy! Diane
Zuppa Toscana Ingredients: 1 lb Italian sausage links or bulk/ground (mild sausage or spicy) 2 large potatoes,diced into bite sized cubes 2 medium onions, diced 1/4 cup bacon bits or crumbled cooked bacon 2-3 tablespoons garlic, minced 2 cups kale, spinach, swiss chard or kale, chopped 1 cup water 1 quart chicken broth 1 cup heavy cream with 2 tablespoons of flour, mixed together salt/pepper to taste hot sauce, *optional to taste Directions: Chop or slice uncooked sausage into small pieces. Brown sausage in your soup pot with the diced onion and potato. Add in the garlic the last 30 seconds during browning, just to release its flavor without scorching. Add chicken broth and water to pot and stir. Cook on medium heat until potatoes are done (tender). Add in the cooked bacon. Salt, pepper and *add hot sauce to taste. Simmer for another 10 minutes.Turn to low heat. Add in your choice of: spinach {kale or chard} and stir in the cream/flour. Heat through and serve. SLOW COOKER Preparation: Brown sausage links in a saute pan with onion and potatoes. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat (about a cup) Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and spinach, kale or chard to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and hot sauce to taste. Recipe adapted from: Carl Barbaro Photo by: Diane Baker for Canning and Cooking at Home This recipe is a take off of the "unstuffed cabbage roll" recipe I've used in the past. I make that in my dutch oven on the stove top using ground beef. I wanted to make it heartier and for the CrockPot so, I made a few adjustments and Voila - it worked - smells great cooking and tastes even better! ~Enjoy! Diane
CrockPot Beef & Cabbage Stew Ingredients: 2 pounds beef stew meat, cut into 1" chunks 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (15 ounces) tomato sauce 1/2 tablespoon apple cider vinegar 1/4 teaspoon ground cinnamon dash nutmeg 1/2 teaspoon ground black pepper 1 teaspoon sea salt Directions: Place all but the chopped cabbage to CrockPot and give it all a good stir, place on High for 5 hours - then add in chopped up cabbage (you'll have to add half the cabbage and stir into meat mixture, then add remaining and let steam a bit on top before mixing into meat mixture) Keep on high another 2 hours, until meat is fork tender and cabbage is soft. Serve over rice. Serves 6-8. Recipe & Photos by: Diane Baker for Canning and Cooking at Home I honestly can't figure out why I placed this on my website and didn't blog about it? I think the computer gremlins got hungry and ate the blog post!! I don't blame them, this slow cooker recipe is so easy and the results are superb! This was one of the very first recipes I shared on my Facebook page when I started it. It remains one of the most viewed and most popular. I beg you to give this a try - you won't regret it. I usually roast a mix of root vegetables and potatoes on a sheet pan (rolled in a little olive oil & sprinkled with salt & pepper) to serve with this roast. ~Enjoy! Diane
Coca Cola Beef Roast for *slowcooker 3-4lbs any cut of Beef Roast (I used Cross Rib Beef Chuck Roast) 1 Can Coke (not diet) 1 Packet Lipton Onion Soup Mix 1 Can condensed Cream of potato soup (or Cream of Mushroom) fresh mushrooms, *optional Place meat in slowcooker, spread soup over roast. Sprinkle Lipton onion mix over entire roast, pour coke (not diet) down around all and cover. Cook High 6-8 Hours or Low 10-12 Hours. The cola really enhances the beef flavor and breaks down the meat into fall apart goodness!! This couldn't have been easier or better tasting! didn't even have to thicken the "gravy" because it was SO tasty as is!!!! I usually end up adjusting recipes by adding things - I wanted to try this "as is" first - and "as is" it's amazing! Using cream of mushroom soup and *Adding fresh mushrooms in the last 20-30 mins of cooking time would be wonderful (sadly, I am allergic to them) Recipe adapted from: Crock Pot Recipe Exchange Group/Debbie Bits Photos by: Diane Baker for Canning and Cooking at Home |