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CROCKPOT COOKING

 

It is almost impossible to get a bad meal out of a crockpot.The ingredients mesh together to create a delicious blend of tastes, and meats come out beautifully tender. Here are some possibilities.

SAVORY BEEF STEW

Serves 4

To start:

  1. 1-2 lb. of stewing beef
  2. half a package of any type of dry soup mix – onion or beef and onion
  3. 1-2 beef bouillon cubes
  4. 1 16-oz. can tomatoes
  5. Any of the following vegetables, chopped into chunks or large slices: onions (quartered),  zucchinis, potatoes, carrots, parsnips.

Putting it together:

Brown the beef in butter or a little vegetable oil.

Add everything to crockpot and stir together. If you wish,you may add some red wine or sherry (half cup), so that liquid just covers the ingredients.

Leave on low setting of crockpot for 6-8 hours.

Serving suggestions:

Serve on its own as a hearty one-dish meal, or over rice or flat fettucini or egg noodles.


GREEN CHILE CHICKEN

Serves 4

To start:

  1. 1-1 1/2 lb. boneless breasts or thighs or mixture
  2. 1 16-oz. can artichokes
  3. 1 6-oz. can chopped green chiles
  4. 2 large poblano peppers, de-seeded, cut into chunks (may substitute green peppers)

Putting it together

  1. After rinsing chicken and drying with paper towels, put chicken in crockpot. Add everything else, including half cup of the artichoke juice.
  2. Add the rest of the ingredients, and mix green chiles well into mixture.
  3. Sprinkle garlic salt, pinch of cayenne, regular salt and pepper to taste.
  4. Cook on high for 45 minutes, then low for 4-6 hours.

Serving suggestion:

Serve over rice, or on its own with a salad and a vegetable.


CHICKEN MUSHROOM CASSEROLE

Serves 4.

To start:

  1. 1-1 1/2 boneless breasts or thighs or mixture. Chicken quarters will also work, but then you will definitely need 1 1/2 pounds.
  2. 1 can cream of mushroom soup
  3. 8 oz. whole large mushrooms, cleaned, with scuzzy ends of stems removed
  4. 1/2 cup dry sherry, dry white wine or cooking sherry or marsala wine.

Putting it together:

1. After rinsing chicken and drying with paper towels, put chicken in crockpot. Add everything else, with mushrooms on the top (do notchop mushrooms.

2. Cook on high for 45 minutes, then low for 4-6 hours.

Serving suggestion:

Serve over rice or with boiled redskin potatoes. If you have time, you may also transfer into oven-proof casserole at the end, sprinkle pre-made breadcrumbs and parmesan cheese over the top and bake on 375 degrees for 15 minutes.


SHREDDED STEAK MEXICAN STYLE

Delicious and very easy!. Serves 4-6, and could be dressed up with more additions at serving time. Increasing amounts for larger party will be very easy.

To start:

  1. 2-3 pound whole flank steak
  2. 2 16-oz. enchilada sauce, pref. El Paso (these come in mild, medium, hot – choose according to spice tolerance)
  3. chili powder, garlic salt, onion powder (optional)

Condiments/to serve:

  1. 2-3 cups of shredded romaine lettuce
  2. 1 small can sliced black olives
  3. 3 chopped tomatoes
  4. Shredded jack, cheddar or jalapeno cheese (may be purchased pre-shredded)
  5. Salsa from Mexican section of grocery store. Frontera has a line that is very yummy!
  6. Flour or corn tortillas

Putting it together:

  1. Pour enchilada sauce over flank steak in crockpot and sprinkle 2 tbsp. chili powder, I tsp. garlic salt, salt and pepper to taste, sprinkling of onion power.
  2. Cook on low for 6-8 hours.
  3. When ready, shred beef into strips.

Serving suggestion:

Self-serve burritos with warmed tortillas, and extras to taste. Just add steak, add what you want, roll up and enjoy! May add rice and/or beans for your own Mexican fiesta! Also good with tacos.

May also substitute flank steak with boneless chicken thighs in crockpot. With chicken, cook on high for 45 minutes, then 4-6 hours on low.