Tag Archives: 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

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

A weeks worth of cooking 

I haven’t been cooking as much lately. Totally missed giving you a summary first week in June so I’ll try to bring you up to date this week!

On Friday the Second – I prepared Crockpot Cheeseburger Soup. This Cheeseburger Soup recipe is true comfort food. It’s a creamy and cheesy soup that is loaded with pure deliciousness. It will certainly be a new family favorite in no time at all.

On Wednesday the seventh – I cooked Skillet Chicken Ranch Fajitas. Blend in some flavorful spices and ranch dressing for an excellent 30-minute meal. These fajitas are excellent for a busy weeknight.

On Thursday the eighth – I prepared Slow Cooker Dijon Pork Chops. The side dish was Honey Balsamic Roasted Brussels Sprouts. The ease of preparation was a complete breeze and they were flavorful.

On Saturday the tenth – I baked Peanut Butter Cookies. The preparation was a fun and messy experience but they still turned out to be scrumptious.

Coming up this week on Cooking with Court

Baked Salmon with Lemon Caper Sauce

Slow Cooker Maple-Coffee Pulled Pork

Buttermilk Roasted Chicken
Three Cheese Asparagus Gratin

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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Slow Cooker Lemon Pork Chops

 

Do you need a simple slow cooker recipe that you can throw everything into your marvelous machine for those crazy busy weeknights and most importantly kid friendly? Well, let me just tell you that your whole family is going to love this zesty lemon pork chop dish. You are going to love it too as it requires little preparation and less than ten ingredients.

Lemon Pork Chops

1 Onion, sliced into thin rings

4 to 6 pork chops

2 lemons, juiced

1/4 C packed brown sugar

1/4 C ketchup

1/2 tsp salt

1/4 tsp black pepper

Hot Mashed potatoes or cooked brown rice, optional

Directions

Use a 4-quart insert. Separate the onion rings and place into the insert. Place the meat on top. In a small bowl combine, the lemon juice, sugar ketchup, salt, and pepper. Pour this sauce evenly over the top. Cover, and cook on low for five to six hours, or on high for three to four hours. Serve with rice or mashed potatoes.

Source 365 Slow Cooker Suppers

Slowly Cooked Sausage with veggies

I just love the idea of one pan/pot dinners. They require little preparation, most of them are ready less than thirty-five minutes and clean up is a breeze. I confess I can get pretty spoiled. As some of you already know, I usually come across these dinners on Pinterest. Whenever I do find one of these superb dinners on my go-to site, I immediately get motivated to want to cook the dish. 

Therefore, I’ve had this one Pot Sausage, Green Beans, and Potatoes Recipe in my ginormous cookbook that I found on Pinterest a long time ago. I too have been wanting to cook it for awhile, but I just couldn’t find the perfect timing until I finally had the opportunity to prepare it earlier this week. The food prep and clean up for it is about the same, just like with the other one-pot suppers that I have cooked this year.

However, I must say that the actual cooking time for this recipe requires at least four-six hours for it to be fully cooked because everything is being cooked in the crockpot. I know that sounds awful especially when supper time rolls around and you are super hungry. But I honestly can say that is one of the biggest perks about this dish cause for one your slow cooker will make everything taste amazing and two you don’t have to babysit your food while it’s cooking.

I promise you and your family are going to enjoy this Crock Pot Sausage, Green Beans, and Potatoes recipe. Here’s why: you seriously only have to do a little bit of preparation, it has good for you ingredients and last, but definitely not least it’s incredibly tasty!

Where do you usually get your recipes from? Do you prefer cookbooks or online?

Crockpot Sausage, Green Beans, and Potatoes

INGREDIENTS

2 pkg of traditional rope turkey sausage, cut into half inch slices (I used venison and pork sausage) 

6-8 Russet potatoes, peeled and cubed

3-4 cans of green beans
1 small onion, chopped

1/8 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes optional

 

INSTRUCTIONS

Use a four or six-quart crockpot insert and lightly grease it with non-stick cooking spray. Place your potatoes into the bottom of your crock pot. Place the onion on top and combine the sausage and green beans. Sprinkle with salt, pepper, and red pepper. Cover and cook on LOW for six-eight hours. Yummoelicious! 

Source Recipes that crock

I mentioned last week in my Cook. Eat. Sleep. Dream. Repeat. post that I would make this excellent Crockpot Taco Soup today, but other arrangements were made, plus we still have plenty of leftovers from last night’s meal. Oh well. Maybe I will make it next week. 🙂 However, I still intend on cooking this savory and really creamy Crockpot Chicken Rice soup on Saturday.

Also, within the past few years, it has been hot in Texas, both on Christmas eve and day and, Unfortunately, it’s going to get hot once again. But that’s totally cool with me because I chose to make the best of it and have a great attitude in regards to the crazy weather and make Vietnamese Iced Coffee on Christmas Eve. I am very excited!

A Twist On A Classic Favorite

On Wednesday I put my crockpot to work and prepared this Juicy Reuben Sandwich recipe as I have never made nor tried one. The preparations of this dish before putting my cooking friend to work (the crockpot) was very easy as usual, and after everything was finished cooking, slicing the meat was somewhat of a breeze. 🙂 Oh boy let me just tell you my sandwich was incredibly yummy!

For those of you who don’t know what a Reuben sandwich is it’s
an American hot sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.

Are you an enthusiast of hot sandwiches? Are you craving for one? If you said yes to these questions then may, I recommend you satisfying hunger by preparing this savory sandwich. I promise you won’t regret it!

Juicy Reuben Sandwiches

You will need

1/2 lb corned beef, trimmed

2 C Sauerkruat drained

1/2 C Beef Broth

One small onion, sliced

One clove garlic, minced

1/2 tsp caraway seeds

4 to 6 black peppercorns

8 slices pumpernickel or rye bread

4 slices of swiss cheese

Russian dressing or Mustard, optional

Directions

1. Place corned beef, sauerkraut, broth, onion, garlic, caraway seeds and peppercorns in your crockpot. Cover, cook on LOW for seven to nine hours.

2. Transfer beef to a large cutting board. Use a sharp knife to carefully cut across grain into slices. Divide among four bread slices. Top each slice with drained Sauerkruat mixture and one slice of cheese. Spread mustard on remaining four bread slices; place on sandwiches.

Source CROCK-POT® I Can Make That in My Slow Cooker

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My favorite chicken and beef recipes

Parmesan Ranch Chicken Tenders 

One Pan Autumn Chicken Dinner 

A Messy Favorite 

Comfort Food Overload 

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