Crockpot

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here's a savory casserole that
you seriously can't go with as it has tater tots and sloppy Joes all wrapped into one dish. It's quick and easy to prepare. Did I mention that it's pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips

Crockpot? or Stovetop? You decide

I am happy to announce that I converted my first stovetop recipe into a crockpot version. It was this Apple Cider Pork Chops recipe. It worked out perfectly! They were incredibly tasty and of course very easy to prepare.

For those of you who would like to use the stove I have included the cooking instructions for that as well.

Apple Cider Pork Chops

Ingredients

4 bone-in or boneless pork chops, rinsed and pat dry
1 tsp salt and pepper
2 Tbsp canola oil, only if you're using the stove
1 1/2 C apple cider or apple cider vinegar
2 Tbsp packed brown sugar
1 Tbsp mustard

Directions

Crockpot

1. Whisk together in a small mixing bowl the apple cider, brown sugar, mustard, salt, and pepper. Stir until well combined. Next, place your chops into your 4 or 6-quart crockpot insert. Then pour the glaze the pork chops. Cover and cook on LOW for six to eight hours.

Stovetop

1. Sprinkle both sides with salt and pepper. In a large skillet, heat two tablespoons of canola oil over medium-high heat until shimmering. Cook pork chops in oil for about four-eight minutes on each side, or until golden brown. Remove them from the skillet.

2. In the same skillet, combine 1 1/2 cups apple cider and two tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in one tablespoon of the mustard. Season with salt and pepper if desired. Pour glaze over pork chops for serving.

Source Pillsbury

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I am going to go back on last years articles to edit and give them better pictures. I want to make them look nice and professional. I'll start this process next week beginning with my favorite Chicken Parmesan.

Here are some other recipes that I will be cooking

Crock Pot Tater Tot Sloppy Joe Casserole                                                                                     Marinated Baked Pork Chops
Buffalo Brussel Sprouts

Buffalo Chicken and Tater Casserole

Buffalo Chicken and Potato Casserole

Ingredients

3 lb red potatoes, washed and cubed
2 lb boneless, skinless chicken breasts, cubed
1/2 lb bacon (about six thick slices), cooked until crisp and diced 4 green onions, thinly sliced
6 garlic cloves, minced
1 Tbsp paprika
1/4 tsp ground black pepper
1/3 C prepared buffalo wing sauce (I love Frank's)
2 C shredded mozzarella cheese

Directions

Grab your 6-quart slow cooker. Place the potatoes into the insert, and add the chicken. Add the bacon, green onions, garlic, paprika, and pepper. Stir in the buffalo wing sauce, and top with the cheese. Cover, and cook on low for seven hours, or until the potatoes have reached the desired tenderness.

Source 365 Slow Cooker Suppers

Classy Spiced Pot Roast 

Slow Cooker Greek Spiced Pot Roast

Ingredients

1 (3-to-4-lb) Beef chuck or rump roast                                                                                       1 onion sliced into thin rings
8 garlic cloves minced
1 tsp salt
1 tsp black pepper
1/2 tsp fennel seed
1/2 tsp anise seed
1 tsp ground cumin
1 tsp ground cinnamon
1/4 C dark brown sugar
1 Tbsp Honey
1 lemon, juiced

Directions

1. Grab your 4-quart crockpot insert. In a small bowl, combine the salt, pepper, spices, honey, and sugar. Next, place the meat onto a cutting board and smear this paste onto the top of the roast.

2. Put the roast into the insert and add the onion and the garlic. Pour in the lemon juice. Cover, and cook on low for eight to ten hours, or until the meat breaks apart easily with a fork.

Source 365 Slow Cooker Suppers

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Sweet & Tangy Tacos 

Slow Cooker Pineapple Pulled Pork Tacos

Ingredients

2.5 lbs pork tenderloin
28-oz can pineapple chunks with juice
¼ C Bragg
2 Tbsp apricot preserves
½ tsp garlic powder
½ tsp pepper

Pineapple BBQ Sauce:

¾ C Ketchup
3/4 C reserved pineapple chunks
3 Tbsp apricot preserves
3 Tbsp brown sugar
1 Tbsp white wine vinegar
2 Tbsp lime juice

Extras:

16 corn tortillas
cilantro
8 oz. goat cheese
green onions

Directions

1. Place pork tenderloins into a large crockpot insert. Set aside. Next, combine the pineapple juice from the can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce. Set your slow cooker on LOW for six-eights hours.

2. During the last thirty minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce:

3. Combine all ingredients in a food processor or blender and puree until smooth. If you like your BBQ sauce hot, heat it up in a small saucepan before serving. Discard excess liquid from the shredded pork in the slow cooker. Serve pork hot in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Yum, yum!

 

Source Gluten Free With L.B.

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Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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