Crock Pot Mashed Potatoes

This recipe for Crock Pot Mashed Potatoes was so easy and they came out perfect… a great time saver!  I tried it this on a past Thanksgiving…. I figured nothing ventured nothing gained…. I wanted one food side out of the way with little work and mess.. I got what I wanted.

Many recipes are called “Crock Pot Mashed Potatoes” … but what I found was the recipe would have you boil and mash the potatoes then put them in the crock pot.  To my way of thinking, that simply keeps them warm and maybe cooks them a bit more… and defeats the purpose of the crock pot cooking method.

I wanted a “true” crock pot recipe… so I searched… I found a few recipes… but it came readily apparent that I would be venturing into pretty virgin territory… I needed to experiment.

TIPS

I partially peeled the potatoes because I wanted little bits of skin in the mashed potatoes for a more “rustic” potato dish.. you can peel them completely if you prefer.

I used Russet potatoes because I felt they were heartier.. red potatoes work well too… I just wouldn’t recommend you cook them as long.. check them about an hour sooner if cooking them on low…

Cooking times vary considerably depending on how hot your crock pot runs… so use your judgment when deciding on the length of time.

These worked well for a holiday.. but if you intend to try them for an upcoming holiday or special dinner… do a trial run to test it with your crock pot.. so you have the quantity and consistency to your liking. If you're short on time and can't do a trial run, try my way, it really did work nicely.

I have a 5 ½ quart crock pot.. and 2 ½ pounds of potatoes fit nicely.. I wouldn’t up the quantity in it to more than 3 pounds or so.

I cut the potato into fairly large cubes… they cooked fine.. and mashed easily.  The smaller the cubes.. the quicker they will cook.. so keep that in mind.. Mine took 7 hours on low… if you cut them small..  check on them sooner.

To keep them from turning into glue.. just as when you cook them on the stove.. do not over-work them… mash them by hand with a potato masher… then if you want a smoother mashed potato use your hand mixer, but you will not need to whip them for more than 2-3 minutes at the most.

I used milk (whole milk) and chicken broth.. the chicken broth gave it a slightly yellow color.. the flavor was excellent and it cut the fat.. you can use all chicken broth as well.

Speaking of yellow potatoes.. I haven’t tried this recipe with Yukon gold potatoes… be careful if you use them.. they seem to get “gluey” more easily than the other varieties of potato.

You can make plain, sour cream and chives or garlic mashed with this recipe.   When making Sour cream and chives, chop fresh chives, don't use the dried version, they are basically tasteless.  Fresh chives add a wonderfully light onion flavor.  The quantity is entirely up to you.  I chop, then stir in, and keep going until I like the overall mix.

I used several garlic cloves, minced.. we wanted garlic mashed…  again, be careful.. some garlic is more potent than others.. and the garlic seems to lose it’s flavor over the long cooking… however.. with that said.. if you want garlic mashed… start with the lower quantity and adjust the it later… remember you can always add garlic powder if you want them more garlicy.

Lastly, the liquid does not cover the potatoes… I was very uneasy about that… but they do cook and steam… I did stir them occasionally since I was home and could do it….

Enjoy this easy way to make mashed potatoes!

Recipe Crock Pot Mashed Potatoes

All you need:

2 ½ pounds of Russet potatoes, mostly peeled and cut into cubes *See TIPS

1 cup whole milk

1 cup chicken broth

2-3 garlic cloves, minced OR Chopped Chives *See TIPS

¼ cup butter

¼ cup sour cream or to taste

Salt and pepper to taste

Cooking oil spray (butter flavor preferred)

All you need to do:

Spray the bottom and lower sides of the inside of the crock pot with the cooking oil spray.

Place the potatoes, garlic (if you want garlic mashed), milk and chicken broth in the crock pot.  Cook for 5 hours on high or 8 hours on low.  Remember cooking times will vary with the size of your cubes and how hot your crock pot runs.  I cooked mine on high for 5 hours.

Mash the potatoes with a potato masher.  They should mash easily.  Add half the butter and the sour cream and whip them with a hand mixer until desired smoothness. 

Note:  As potatoes age and depending on the variety potato you use, they can be dry.. just like they can be when cooked on the stove… so be prepared to add a bit of milk or broth to smooth them out… either one works well… it’s just what you prefer….I didn’t have to do this, this time, but I have needed to in the past.  

Add the rest of the butter and chopped chives and stir them in.  Add salt and pepper to taste.  

Add garlic powder if you want a more pronounced garlic flavor (if you want garlic mashed),  That’s it!

Easy Crock Pot Chicken Stroganoff

This quick and easy recipe for Crock Pot Chicken Stroganoff is perfect for work days or even hectic weekends… just put the ingredients into a crock pot and off you go! 

Just before serving.. make egg noodles or rice… a side vegetable… and dinner is done!

This does use some shortcut ingredients… but the results are totally delicious!

TIPS

I used 98% Fat Free canned soups…. You can use regular ones… but why add unneeded fat?

I used one can Cream of Chicken and one can Cream of Mushroom…. I happen to like the combination.. but if you prefer.. you can use only Cream of Chicken or Cream of Mushroom.

This recipe calls for sour cream.. I use full fat sour cream.. we don’t care for the fat free or light varieties… but if you do.. by all means use them.

If you forget to defrost the chicken.. you can make this using the chicken frozen… I just put the frozen breasts in the crock pot and pour the sauce over it…. After about 3 hours you can remove the chicken to cube it… then return the chicken cubes to the crock pot and continue cooking.

If you leave the frozen chicken in for the entire cooking… it may shred… not a bad thing.. just a little different.

All crock pots are a little different.. I bought a new one recently … the new one runs a lot hotter than my old one… so know your crock pot and adjust cooking times accordingly.  The cooking times listed are average.

The recipe will make enough sauce for 2-4 large boneless chicken breasts.. 2 breasts you will probably have leftover sauce… 3 to 4 breasts.. the sauce will be just enough… don’t plan on having extra. 

Want more sauce or making a larger amount of chicken?..  just add another half of the ingredients or double them.. the amounts are easy to figure out.

If your sauce is too thick for your liking.. just add about ¼ cup milk to thin it a little (about an hour before serving).

The recipe calls for thick sliced mushrooms… I love using Portobello mushrooms.. they add a wonderful earthy flavor… you can also use regular mushrooms.

I hope you try this really easy and delicious dish… the family will love it.

Recipe:  Easy Crock Pot Chicken Stroganoff

All you need:

2-4 large boneless chicken breasts, cubed  *See TIPS

1 pkg. (8 oz.) Portobello mushrooms, thick sliced

1 can Campbell’s 98% Fat Free Cream of Mushroom Soup

1 can Campbell’s 98% Fat Free Cream of Chicken Soup

1 packet Lipton’s Instant French Onion Soup Mix

1 container (8 oz.) sour cream

All you need to do:

Place the chicken and sliced mushrooms in the crock pot. 

In a medium bowl mix together the remaining ingredients.  Pour the mixture over the chicken and mushrooms.

Cook on low for 6 hours (add another hour for frozen chicken – See TIPS) or 3-4 hours on high.

Serve over rice or noodles.

Crock Pot German Red Cabbage and Pork Ribs

This easy recipe for German Red Cabbage and Pork Ribs is a delicious “all in one” meal that virtually cooks itself. 

The recipe combines my German Red Cabbage Recipe with Pork Ribs… the only difference is that in this recipe I use apple juice instead of water and add apples to enhance the flavors….a very easy recipe and fool-proof.

TIPS

I like to buy the individual servings of applesauce…. It’s great for use in recipes .. since most recipes don’t require much … it’s also good because it’s just the two of us… when I was using the jars of applesauce, I always ended up throwing out a considerable amount left in the jar since it was just two much for two.

Make sure to use natural or original applesauce for this recipe.. not the kind with cinnamon.

Apple cider vinegar is an important ingredient.. while plain vinegar can be substituted.. I don’t recommend it… cider vinegar really adds flavor.

I use Granny Smith apples for this recipe… make sure they are peeled… I peel them and cut them into thick wedges… they essentially disappear during cooking…. they just dissolve.

If you want them still to be there when you serve them, you can add them late in the cooking… put them in about an hour before the end of cooking.

Because the apples “draw” liquid… there can be a lot of liquid at the end of cooking.. it’s really not a problem… just remove the contents of the slow cooker with a slotted spoon.

I like to serve this with Spaetzle or German Potato Pancakes… you could also serve this with noodles or mashed potatoes.

I sometimes reserve some of the pan drippings (after making the bacon and searing the meat)….. and I make pork gravy to drizzle over the meat and spaetzle. 

To make gravy:  Just heat about 2-3 tablespoons of the mixed drippings in a sauce pan and add 2 tablespoons flour… mix well… cook for about 3 minutes to cook off the flour taste…. In a measuring cup combine 1 tablespoon flour… add ¼ cup chicken or vegetable broth … whisk until smooth… add it to the saucepan, whisking constantly.  When it’s smooth and no lumps.. slowly add ¾ cup more broth.. whisk until smooth and thickened.   Salt and pepper to taste.

If you don’t have enough drippings (you should) but if you don’t.. add melted butter to the drippings to make up the shortage.

Because of the slow cooking, meat becomes so tender and infused with all the flavors… a totally delicious meal!

Recipe:  Crock Pot German Red Cabbage and Pork Ribs

All you need:

4 slices thick sliced bacon, diced

6 country style pork ribs

1 small/medium head of red cabbage, thinly shredded

1 medium onion, sliced

½ cup apple cider vinegar

¼ cup apple juice

2 Granny Smith apples, peeled and sliced *See TIPS

3 tablespoons sugar

A pinch of ground cloves

Salt to taste

All you have to do:

In a large skillet, cook the diced bacon over medium heat until a good bit of the bacon grease has been rendered… stirring frequently… make sure the bacon remains soft not crisp.

Remove all but about 2-3 tablespoons of bacon grease.

Sprinkle the pork ribs with salt and pepper.  Add the pork ribs to the skillet and quickly sear the meat on all sides over medium high heat.  Remove the ribs from the skillet and place them on the bottom of the crock pot.

Meanwhile, In a large bowl toss the red cabbage, onions and apples to mix thoroughly.  When the pork ribs are in the slow cooker, put the cabbage mixture on top of the ribs in the slow cooker.

Add the cider vinegar, apple juice, sugar, and ground cloves to the skillet you seared the pork ribs in, heat to boiling.   Remove the skillet from the heat and pour the mixture over the red cabbage in the slow cooker.  Use a spatula to get the last bit of the mixture out of the skillet.

Cook on low for 5 hours.

Remove the red cabbage and ribs with a slotted spoon and salt the cabbage to taste.

Serve with Spaetzle, German Potato Pancakes, noodles or mashed potatoes (whatever you prefer).   

Crock Pot French Onion Soup

This recipe for French onion soup is from my son, Erik’s friend, Hillary. It’s simple to make … it does simmer for a long time… so I started it a skillet… and put everything together in my crock pot and let it simmer for about 5 hours… so quick and easy… and the result was awesome…

TIPS

Her recipe calls for 8 onions… she didn’t specify the size… my onions were very large… I only used 5. She uses four garlic cloves… mine were extremely potent so I used only two.

The wine does not have to be expensive… as she put it… even cheap wine is okay…. but do not use cooking wine… it’s too acidic and salty.

Hillary never made mention of the bread in the soup… so I did it as I was taught… slicing a day old baguette … spread butter (or margarine) both sides and place in a hot skillet… lightly brown both sides and it’s ready for your soup. The light butter flavor really adds to the soup.

In traditional French onion soup you should use Gruyere … but Swiss will also work…

This is a truly wonderful soup. Thanks Hillary!

Bon Appetit!






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Recipe:  French Onion Soup

All you need:

8 onions, sliced thin
2 tablespoons butter
4 garlic cloves, minced
½ cup red wine (Cabernet is fine)
1 tablespoon flour
1 container (26 ounces) beef stock
16 ounces (½ container 32 ounce size) beef broth
Salt to taste
1 baguette
Butter or margarine for the bread
Gruyere or Swiss cheese, shredded

All you need to do:

In a large skillet over medium heat, melt the 2 tablespoons butter.

Add the onions and cook until the onions are mushy and brownish in color.

Add the garlic when the onions are just translucent... allow to cook until onions are mushy.

Add ¼ cup (half the wine) to the onions and cook until the wine is absorbed into the onions.

Sprinkle the flour over the onions. Mix well.

Add some of the stock and make sure there are no lumps of flour.

In a crockpot, pour the beef  broth and the remainder of the stock in.

Add the onion mixture.

Add the rest of the wine.

Turn the crock pot on high and let simmer for 4-5 hours.

If you want to make this on top of the stove…. Simmer on low for 1 ½ - 3 hours.

Slice the baguette into ¼ inch slices.

Spread butter or margarine both sides of the bread and place in a heated skillet.

Cook until lightly brown on both sides.

Fill oven proof bowls 2/3 full with soup…. Add the bread and add more soup. Put a handful of cheese on top.

Place the bowls on a baking pan and put into a 400 degree F pre-heated oven for about 10 minutes or until the cheese has melted and slightly browned.

Makes about 6 servings.

Irish Beef Stew

When you think of Irish food.. most people think of Corned Beef and Cabbage.... but there is a lot more to Irish Cuisine... and this delicious Beef Stew is one of them...

A hearty beefy stew... served with mashed potatoes and Irish Soda Bread... a true delight!

TIPS

You can make this either on the stove or in a crock pot... but if you use a crock pot for the simmering part.. you will need to start the stew on top of the stove...

I served this over mashed potatoes.. which makes a killer meal... but if you don't want to bother with making mashed potatoes.. you can always make peeled and quartered potatoes in the stew.

I used small Belgian carrots instead of cutting up regular ones.. saves time.. looks good... and it's easy.. can't beat that.

The recipe calls for a dark beer... I used Guinness ... yep.. snagged a can from Warren's stash...

Don't be tempted to omit the beer... it gives this stew a hearty flavor.. you would never know it was beer... truly.. I would never lie to you.

The stew is not super thick... if you like it thicker.. you will need to thicken it with a bit of cornstarch in some beef broth.. and add it to the stew.... I don't recommend it.. it really is wonderful like it is.

If you are lucky enough to have leftovers... if you think it's good the first time.. wait until you taste the leftovers... they are absolutely fabulous!

I hope you try this delicious stew!

Recipe:  Irish Beef Stew

All you need:

2 1/2 pounds beef stew meat

4 slices thick sliced smoked bacon, cut-up

1 large onion, chopped

3 large garlic cloves, finely minced

2 large handfuls of baby carrots

2 celery stalks, cut into small pieces

1 can (14.9 oz) Guinness beer

1 teaspoon sugar

1 teaspoon dried thyme

2 tablespoons tomato paste

1/2 teaspoon salt (optional)

beef broth

All you need to do:

Brown the chopped bacon in a large skillet... allow it to render it's fat but not get crispy.. you want it still pliable.

Remove the bacon but leave the fat in the skillet.  Put the cooked bacon in a heavy stew pot.  Add the beef and quickly sear the meat over medium high heat.  Cook the meat in batches.. as it's done put the seared meat into the pot with the bacon.

Add the onions to the skillet... stir them around to coat them with whatever grease is left in the skillet.... cook until soft over medium high heat ... about 5 minutes.  Add the garlic and turn the heat down to medium heat and continue cooking for about 1-2 minutes.  Add the beer and scrap any bits that are on the bottom of the pan.

Pour the contents over the beef.  Add the tomato paste and stir it into the pot.  Add the sugar and thyme.  Add the carrots and celery and stir.  Add enough beef broth to just cover. 

Bring the pot to a low simmer and cover.  Simmer for about 2 hours or until the beef is tender, stirring occasionally.

Remove the cover and cook for another 30 minutes until the beef stew has thickened a bit. 

Serve over mashed potatoes.

Crockpot Au Gratin Potatoes

This recipe for Crockpot Au Gratin Potatoes is quick to set-up... you can make a great big pot...  perfect for holidays when oven space is at a premium.. perfect t bring along to that covered dish supper.. perfect for a buffet.. the crock pot keeps it warm.... an all around perfect dish!

TIPS

The kind of potatoes you use will make a difference in the time it takes to cook...  Russets will take longer than white or Yukon Gold potatoes.

I listed the bacon as a range of slices.. if you like bacon.. use it all.. if you're only okay with it.. then use less.

Definitely use the garlic salt on your potatoes otherwise the dish can be bland.

The sauce is made from scratch.. but well worth it... it only takes a few minutes to make it.. I swear in under 10 minutes.

I used 5 good sized potatoes... not super large.. not too small...  they were medium/large sized.  There is a bit of leeway with the quantity...so don't fret too much about the quantity.. 

I always make the bacon in the oven.. if you've never tried it.. definitely try it.. Click here for the instructions.

This will serve 8.

Try this for your next get together... everyone loves potatoes and cheese.. throw bacon in there and they will scrape the pot clean!

Recipe:  Crockpot Au Gratin Potatoes

All you need:

5 good sized (medium/large potatoes), sliced 1/4 inch thick

3-5 strips bacon, cooked, drained and crumbled

1/2 cup onion, finely diced

4 tablespoons butter

2 cups skim milk, warmed

1/2 cup fat free half and half, warmed

1/4 cup flour

2 cups shredded cheddar cheese

garlic salt

1/2 teaspoon white pepper

Butter flavored cooking oil spray

All you have to do:

Spray the crock pot with cooking oil spray.  Set aside.

In a small skillet heat about 1 tablespoon of bacon grease over medium high heat.

Add the onion and cook until soft.. about 5 minutes.

In a large saucepan, melt the butter over medium heat.  Add the flour and mix well... cook for about 3 minutes.. do not let it brown.  Remove from the heat.

Heat the milk and half and half in the microwave to take the chill off.  Add the milk to the flour/butter mixture slowly, whisking as you add it.  Whisk until smooth and mixture starts to thicken.  Add the shredded cheese and whisk until the cheddar cheese is melted.  Add the white pepper and whisk to mix.   Remove from the heat.

Ladle 1 large ladle of sauce and spread on the bottom of the crockpot.

Lay one layer of potatoes on top of the sauce... sprinkle the potatoes with garlic salt. Sprinkle with some bacon crumbles and sautéed onions.  Ladle more sauce over the potatoes.  Remember a little goes a long way.. the heat of the crockpot will spread the sauce.

Repeat until all the potatoes, onions and bacon have been layered with sauce.

Pour any remaining sauce over the top.  Cover and set the crockpot on low and cook for 6-8 hours to until potatoes are cooked.   Every crockpot is different.. mine heats up very slowly.. if yours heats up fast.. then you will probably need less time.

Easy Slow Cooker Recipes for Cinco de Mayo

Cinco de Mayo is on Friday this year... which makes it tough to celebrate with a busy schedule... what with work and kids still in school...so the perfect answer is using a crock pot!

Here are 8 really easy crockpot recipes to help you plan a terrific meal.  I included soups... you can always either make a meal of them, maybe add a dessert..or simply make some nachos or quesadillas or tacos to go with them for a complete meal.

Celebrate!

Crock Pot Chicken Tortilla Soup

Crock Pot Taco Soup

Crock Pot Chicken Enchilada Soup

Crock Pot Carnitas

Crock Pot Chicken and Black Bean Tacos

Try these Tex- Mex Favorites

Crock Pot Tex-Mex Shredded Beef

Crock Pot Tex-Mex Chicken

Making a Taco or Burrito Bar?  Add these delicious Crock Pot Beans to your selection...

Crock Pot Mexican Pinto Beans

Crock Pot Apple Butter

Living in upstate New York for so many years… Fall is one of my favorite times of the year. Cool crisp days… fabulous colors on the trees.. the rustle of leaves… the smell of those first fires in the fireplace… and apples…. apples galore. Apple pies, applesauce, apple crisp and apple butter.. the list goes on and on.

Living so close to the Vermont border, every Fall my son and I would make a day trip to Vermont. We’d stop at farm stands… there were pumpkins, and apples… apple cider … and we’d always get apple butter. I never knew just how easy it was to make apple butter… and the house smells fabulous while it cooks.

Apple Butter has a really misleading name… it’s not butter as we know it.. it doesn’t contain butter… in fact it is a fat free food… it’s wonderful on biscuits or toast!

Okay.. back to the easy part.. it really is easy.. not quick.. in fact it takes a long time.. but… it practically makes it by itself… now you can’t beat that!

TIPS

The dilemma is always which apples to use… and as with so many other things.. the answer is personal taste. Some like apples crisp and tart… others like them juicy and sweet.

I like to use Golden Delicious apples for this.. they are extremely juicy and tend to be sweet. If you want to balance the sweetness a bit.. use a few Granny Smith apples too… I didn’t but certainly you can experiment. You can also use any other variety of apple you like, Empires are also good for cooking with.

I used 8 large Golden Delicious.. the yield is what you see in the picture. I didn’t want to fool with canning… and there is just two of us.. so this was more than enough. It was easy enough to do again, when we run out. If you want more, just double the recipe.

Peel, core and chop the apples finely… it will help cook them down faster.

I listed ground cloves as optional… I leave it out… Warren doesn’t care for cloves… it adds a bit of spice if you do add it in.

I highly recommend you start out on high .. and then reduce it to low and cook until it cooks down to a really thick applesauce consistency. Since I was home when I made this… I stirred it periodically.

Try this really easy way to make apple butter!







Recipe: Crock Pot Apple Butter

All you need:

8 large Golden Delicious Apples, peeled, cored and finely chopped
1 ½ cups sugar
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves (optional)
Dash of salt

All you need to do:

Put all the ingredients into a crock pot. Mix well.

Cook on high for about 3 hours then reduced it to low for about 8 hours … stir periodically.

Use an immersion blender to blend it. You can mash it manually with a masher.

Then turned it back up to high with the lid off for the last hour… or until it’s the consistency you want.

Put into a clean jar or covered dish and refrigerate.

Hungarian Beef Goulash

This Hungarian Beef Goulash recipe is absolutely delicious. This is so easy… you can set this up in your crock pot and let it cook itself. It makes a wonderfully hearty meal…. Serve it with buttered noodles and a dollop of sour cream… a crusty fresh bread….yummmmm

TIPS

I use red wine in the recipe… while I think it adds a wonderful robust flavor…. and the alcohol does cook off… I fully understand that many people do not want to add alcohol to their food… the recipe is delicious without it as well…

I wrote the recipe for 2 ½ pounds of lean (round) stew meat…. It should easily make 4 hearty servings or 6 average servings. Just remember…. however much you have in meat you will need to have the same amount in onions…. so you would need 2 ½ pounds of onion. The amount of beef stock you will need will be enough to almost cover the meat and onions… don’t drown it… just add enough to almost cover it.

Make sure to use Hungarian Sweet Paprika and Hungarian Hot Paprika for the best results. You can find it by the spices in the supermarket. See my spice section for a little information on these paprikas.

Finally…. The key to tender meat that has all the flavors infused… you need to simmer this slowly…. I used a crock pot …. I’d never made it in a crock pot before…. But I had one of those duh moments… and did it… it worked out beautifully… so much so… I wondered why I hadn’t thought of it before.

I set my crock pot on high for 4 hours and low for an hour…. If you are setting this up and leaving it … you can set it on low for 6-7 hours.

I hope you will try this… and enjoy it!







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Recipe:  Hungarian Beef Goulash

All you need:

2 ½ pounds lean (round) stew meat
2 ½ pounds onions, sliced
Beef stock (enough to almost cover beef and onions)
½ cup flour
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Olive Oil
1 tablespoon Hungarian Sweet Paprika
1 teaspoon Hungarian Hot Paprika
1 cup red wine (Cabernet would be an excellent choice)
Sour Cream for garnish

All you need to do:

Put the flour, garlic powder, salt and pepper in a plastic bag…. Shake to mix.

Add the stew meat and shake (you will have to do this in batches).

Over medium high heat, heat a large skillet with enough olive oil to just coat the pan.

Brown the floured beef until all sides are seared.

Remove the beef and add to the crock pot.

Slice onions in half (width wise) then thinly slice.

Add enough oil to the bottom of the skillet to just coat the pan.

Add the onions.

Cook the onions over medium high heat until they are soft and translucent (don’t brown them).

If the onions start to brown, turn the heat down a bit.

Remove the skillet from the heat.

In a small ramekin or custard cup, mix the paprikas until mixed thoroughly.

Sprinkle the paprika over the onions.

Stir the onions until the paprika is evely distributed.

Add the onions to the crock pot.

Add the red wine to the crock pot.

Add enough beef stock to almost cover the beef and onions.

Stir the pot.

Set the crock pot on high and cook for 4 hours. (you can stir occasionally but you don’t have to)

Turn the crock pot down to low for an hour.

If there is any grease on top... (looks like oil)... you can easily de-grease it by ladeling it off... I had to ladel off about 1/4 cup... this will make your meal even leaner...

Serve over hot buttered noodles and garnish with a dollop of sour cream.

Crock Pot Tex-Mex Shredded Beef

I love this recipe for so many reasons....it's delicious, easy and versatile........ cook it once and get multiple meals from it.... it's delicious over rice....and the beef makes great filling for tacos, enchiladas, burritos... even nachos.... and what's best.. is you can freeze it... so if you're cooking for one or two... or even four.... freeze the leftovers.. and have a weeknight meal in a snap.

TIPS

Use any cut of meat that you would use for pot roast.

I prepped the roast by sprinkling it with salt, pepper, cumin, hot Mexican chili powder, garlic powder and oregano... (yes oregano... it's in my Taco seasoning recipe that is out of this world... if I must say so myself.. and I must) ... sprinkle it all on then rub it in on all sides of the meat.

Depending on the cut you do use.. you may have more or less grease that's rendered during cooking.  If your cut of meat has visible fat.. I would recommend you trim it off before cooking... the slow cooking will make the meat tender. you really don't need excess fat.

Any fat that is rendered, can be skimmed off.

I used Rotel tomatoes with chilies... you can use any brand you prefer... even a plain variety and add a can of chilies separately.  The exact can size varies by brand.. a little more won't hurt the recipe.. I know Hunt's cans of tomatoes are a bit bigger.. that's okay.

You can use frozen corn instead of canned... again the exact amount is flexible.. use as little or as much as you like.

If you're having a party and want to serve this... you can easily make this in advance.   Reheat it in the microwave and put it back in the crock pot ... set the heat on warm (if your pot has that setting otherwise set it on low) to keep it warm.

I served this over rice... with sliced green onion, shredded Mexican blend cheese, chips and sour cream as garnishes.... guacamole would also be delicious too.

I hope you try this delicious and easy meal.

Recipe:  Crock Pot Tex-Mex Shredded Beef

All you need:

About a 3 pound beef roast (Pot Roast)

Sprinkling of salt and pepper

Sprinkling of garlic powder, cumin, Hot Mexican Chili powder, oregano * See Tips

1 onion, cut in half then sliced

2 large garlic cloves, finely diced

2 cans Rotel tomatoes with chilies *See Tips

1/2 cup beef broth

1 can black beans, drained and rinsed

1 can sweet corn, drained

1 teaspoon of chili powder

1 teaspoon cumin

1 can (6 oz) tomato paste

Garnishes:

Sliced green onion

Shredded cheese (cheddar or Mexican blend)

Sour Cream

Guacamole

All you have to do:

Place the sliced onions and diced garlic in the bottom of the crock pot.

Sprinkle the roast with salt, pepper, garlic powder, cumin, Hot Mexican Chili powder and oregano on all sides and rub it into the meat.

Place the meat on top of the onions.  Add the beef broth.  Dump the canned corn and black beans on top of the roast.

In a small bowl mix together the canned tomatoes, the chili powder and the cumin.  Dump the mixture into the crock pot.

Set the crock pot on low for 7 hours or on high for about 4 hours.  Remove the meat and shred it.  Add the tomato paste to the pot and mix it in.  Add the shredded meat and turn the crock pot on high for an hour.  Adjust seasoning if necessary.

Serve over rice.

Crock Pot Corned Beef and Cabbage

This recipe for Crock Pot Corned Beef is easy, easy, easy.. a meal that makes itself... and delicious!

TIPS

There are two cuts for Corned Beef... flat cut and point cut.   Flat cut is a lot leaner and doesn't shrink as much during cooking.  It tends to be more expensive.  Some people have said they feel the point cut is more tender, but with slow cooking I find the flat cut extremely tender.

Some recipes use beer.. or broth... I don't... water is enough.. the meat is extremely flavorful it really doesn't need anything else.

You can find already cured corned beef in the meat department of the grocery store.  They usually come with a spice packet... so you are all set.

I leave the vegetables out at the start... you can put them in at the start.. but I find they get mushy and I don't care for them.

I use Yukon Gold potatoes, I find they aren't as dry as other varieties.

The chopped cabbage goes in about an hour before serving.

I like to slice my meat, so I remove the meat and let it sit for the hour the vegetables take to cook.  You can leave it in if you prefer.

Served with a nice cold beer and some Irish Soda Bread.. and you have a wonderful meal!

Recipe:  Crock Pot Corned Beef and Cabbage

All you need:

About a 3 pound corned beef

4 cups of water

1 onion cut into pieces

4 potatoes, peeled and quartered

4-5 carrots, peeled and cut into 2 inch lengths then in half long ways

1/2 medium size cabbage, chopped

All you have to do:

Put the corned beef in the crock pot, sprinkle the spice packet over it.  Add 4 cups of water.  If you prefer to cook the potatoes, carrots and onion the entire time, lay them in the bottom of the crock pot and place the meat on top and then add the water.  (Note the cabbage is added an hour before the meat is done).

Cover and cook on high for 1 hour, then reduce the heat to low and cook for 6 hours.

Add the carrots, onion, potatoes and cabbage.  Remove the meat.  Cook for 1 hour or until the potatoes are the desired tenderness. 

If you prefer to leave the meat in when the vegetables are added, then add them after 5 hours and cook it for an hour or until the potatoes are the desired tenderness.
 

Crock Pot Irish Potato Leek Soup

 

This Irish Potato Leek Soup is not like the usual potato leek soup Americans are used to… very good and certainly hearty… but not the same.  So be warned it’s different.

What makes it different you might ask…. two things.  Most American potato leek soups don’t add cabbage.  And secondly, it is blander.  I do urge you to try it.. you can always adjust the seasonings to your liking.

TIPS

This soup is made in a crock pot … I was concerned about the long cooking time would make the vegetables mushy… the carrots and potatoes were perfect.. of course the cabbage and onions were soft… so the cooking times should be right on target.

The leeks and onions lose their flavor and the dominant flavor becomes the cabbage… until the bacon goes in.   The bacon is Irish bacon.. not the same as American bacon.  It’s most similar to Canadian bacon or Italian pancetta.  You can use either one to get a soup most closely like the one with Irish bacon.

You can use American bacon in this recipe… the original recipe says to cook and “crumble” the bacon… Canadian bacon would not “crumble”…. with that said… make sure you cut back the amount of bacon if you use American bacon and drain it well on paper towels. 

Pancetta usually already comes diced.. you usually can find it in the gourmet cheese section or by the deli in the supermarket.

I have used American bacon.  I cook it in the oven.. follow the link to get easy instructions on making bacon in the oven.. it’s easy and clean up is a snap.

When I use American bacon.. I use thick sliced smoked bacon… I like the flavors it adds to this soup… it makes it no longer as bland.  I cook it until it’s cooked but still pliable.. then I coarsely chop it.  The packages usually are 12 oz…   and ¾ of the package is about right.. you can adjust the amount to your liking.

You use the white and light green parts of the leek.  The stiff dark green parts can be added in large pieces that can be removed when cooking is done.  It adds flavor but that part is really not edible.

Lastly, while the name of this soup is potato leek soup… the leek is really are not that evident after all the long cooking.. you can add more leeks if you want.  You can add more later in the cooking to remedy that.  Sprinkling a bit of chopped green onion will also add a little subtle flavor to the soup.

Serve with crusty fresh bread.

With St. Patrick’s Day coming up… this soup is perfect to get you in the mood to celebrate the Irish way!

Recipe:  Crock Pot Irish Potato Leek Soup

All you need:

1 container (32 oz) chicken broth

3-4 medium size potatoes, peeled and cubed

1 ½ cups roughly chopped cabbage

1 leek, sliced *see TIPS

1 large onion, chopped

4 carrots, chopped

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1 cup sour cream

About ½ pound bacon, cooked and chopped *See TIPS

About ¼ cup chopped fresh parsley to sprinkle

All you need to do:

Place the chicken broth, potatoes, cabbage, leek, carrots, onions, bay leaf, salt and pepper in a crock pot.  Cook on low for 7-8 hours or on high for 5 hours. 

 

Fish out the bay leaf.  Ladle about ¾- 1 cup of the broth into a bowl.  Add the sour cream and stir until smooth.  Add that back into the crock pot.  Add the cooked chopped bacon.  Stir well.  Allow to cook on low for about 30 minutes.  Adjust salt and pepper to taste if necessary.

Ladle into bowls and sprinkle the parsley over the top.