Thanks for resurrecting this thread. I've been finding some interesting recipes.
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Thanks for resurrecting this thread. I've been finding some interesting recipes.
I make a roast in the crock pot and it turns out super yummy everytime!
1/2 bottle CHEAP merlot
1 smallish beef roast (doesn't matter which kind) trimmed of fat
1 packet of onion soup mix
Brown the outside of roast in a smidge of EVOO. Drop it in the crock pot, with the half bottle of wine, and pour the onion soup mix on top. Cook on low for 6-7 hours and voila! Comes out perfect every time!
kalua pork, courtesy of my friend rose in honolulu:
1 4 lb pork roast, rump or shoulder
2 tbs hawaiian sea salt
2 tbs liquid smoke
**bonus pre-step: brine the pork for a few hours in salt + liquid smoke mixture.**
- rub pork w/ salt + liquid smoke
- put pork in crock pot
- fill crock put w 1 inch of water
- cook on low for 3 hours
- turn the pork over
- cook on low for 4-5 hours
- shred the pork like crazy
- eat the ono kalua pork
- break your mouth. so. damn. good.
- repeat last 2 steps every day until it is gone
you can line the pot with banana leaves, or not. you can add cabbage towards the end, or not. you can eat it with white rice and soy sauce and sirrachha. you can use mesquite or hickory smoke. you can share it with your friends.
One crockpot recipe that my DH loves so I make it at least every other month or so is Black bean soup:
1 pound of chicken tenders (I throw them in frozen)
2 cans of rinsed black beans (although I use soaked ones)
2 cups of sliced mushrooms
1 can of chicken broth
1 tbls of cumin
2 -4 cloves of garlic, minced
1 jar of chunky salsa (I use Hot)
Right before serving stir in either 1 cup of sour creme or I use nonfat plain Greek yogurt.
Garnish with cheddar cheese and a slice of avocado.
Your house will smell great while this is cooking and it freezes well too.
How did this work?Quote:
Originally Posted by skhill
Yum. Is Hawaiian sea salt substantially different from other sea salts?Quote:
Originally Posted by tangentgirl
My standard crock pot pulled pork recipe recipe is equally easy. I just place about a 4-5 pound pound piece of trimmed pork shoulder (or whatever cut you like) into the crock pot with a generous coating of pepper, onion and garlic salt and whatever other spices you might like. You can throw in some Liquid Smoke, Worchestshire or fresh garlic, too. To that, add enough root beer to almost cover the pork. Cook on low for about 6-7 hours. Turn it over halfway through cooking. Add more root beer if necessary.
After it's cooked, drain the remaining liquid from the crock and then shred the pork. Place shredded pork back into the Crock, add some (additional) Liquid Smoke and Worchestshire. Mix in your favorite BBQ sauce. Let it sit for another half hour to an hour before serving. I like to serve this with a vinegar-based slaw and sweet potatoe fries or baked beans. Yummy!
It worked! The risen dough ended up quite wet, and forming it into a loaf was a bit of a pain. But the flavor and texture are good, and it did rise.Quote:
Originally Posted by tangentgirl
Should have expected the dough to pick up some moisture from the warm water, and made it dryer to begin with. Next time...
I find that if you've got time on your side, dough will rise even in the fridge. there have been times I kneaded the dough and left in the fridge to keep until closer to the time only to be shocked at how it's grown.
I think I'll have to resurrect the bread baking thread, I'm so into bread baking right now.
Um...well...to tell the truth, I don't know. My friend's recipe said Hawaiian. I just used sea salt from the trader joe's, 'cause I couldn't find anything that said Hawaiian, and I didn't feel like going to another store to explore salt varieties. Prolly not.Quote:
Originally Posted by indysteel
OK, I just have to post this recipe here. I've made it a bunch of times and we just gobble it up every time. SUPER easy, too.
Crockpot Mexican Tortilla Soup
2 large boneless, skinless chicken breasts - frozen
10 oz enchilada sauce
16 oz chicken broth
1 can diced tomatoes
1 4 oz can diced green chilies
1 can corn
1 can black beans, rinsed
1 cup water
1 onion, chopped/diced
1 tsp cumin
1 tsp chili powder
1 bay leaf
1 tsp salt
1/4 tsp black pepper
shredded cheese
tortilla chips
chopped cilantro
Ready for this? Throw the first 14 ingredients into the crock pot and cook on low for at least 7 hours. Chicken should be frozen. That's it!
An hour or so before serving, shred chicken with a fork. It should be super tender by now and almost falling apart anyway.
Top with shredded cheese, broken tortilla chips and fresh cilantro and serve.
I've heard that people top it with sliced avocado as well but in my mind, that's just ruining it. ;)
That sounds amazing, GLC! Thanks for posting it. I would definitely add the avocado, and serve it over rice. Yum.
Ooh yeah, over rice. I forgot that I used to do that! I've since dropped the rice in favor of more chips (I'm watching points!). :pQuote:
Originally Posted by tulip
I'm also thinking of tossing in some sliced, grilled zucchini before serving to up the veggie factor a bit too.
Sounds pretty good. The tomatoes: Is that a 28 oz or 14 oz can? I'm thinking of replacing the chicken with a roughly equivalent amount of leftover shredded roasted chicken, because the idea of putting raw meat in a crockpot just doesn't sit right with me.
The tomatoes are a 14 oz can. I have also used 2 10 oz rotel cans (with chilies) and left out the green chillies with good success, too. The 'hot' version gives the soup a really nice heat!Quote:
Originally Posted by Owlie
The original recipe calls for cooking and shredding the chicken separately. The first time I did it, I put it in with the other ingredients like the recipe said and the chicken was pure mush and really gross. The second time, I put it in about an hour before the end and it was better. Then I starting thinking that it was such a pain for me and my schedule. The soup was always at a good boil by the time I got home, so I figure it could cook the chicken itself. That's why I put it in there frozen - I don't want it defrosting until the liquid is already cooking. So far, it's worked wonderfully.
I should mention that my days are long, so when I make this, it's cooking for about 10 hours before I get to eat it.
Makes perfect sense, GLC. I figured I'd just add it in toward the end, since I'm not exactly overburdened with work at the moment. :rolleyes: Most of the workout my crockpot gets are with chili, so it'll nice to have something else to cook with it.