Monday, January 23, 2012
OK, this week, I am doing another breakfast/brunch treat! The hashbrown breakfast casserole I posted a few months ago was a big hit, so I thought I would do another breakfast crock. This one is actually pretty healthy too, which is always a plus, especially if you are trying to lose those holiday pounds :) It uses steel cut oats (also called Irish or Pinhead oats), which are supposed to be the healthiest of oats! Don't use rolled oats, as they will just turn into mush. Unless you like mush, then maybe it would work! Now, the original recipe for this says you can cook it on low overnight 7-8 hours without stirring a lot, but that you need to add an additional cup of liquid for that. Honestly, I don't think it would work well, but you can try it. I prefer the 2-4 hours on high, which could make for a nice late morning weekend breakfast or brunch. Also, peeling the apples is optional, I left the skin on this time, just because I was lazy! It all depends on your taste preference. For my taste, I also sprinkled on some brown sugar when serving, because it isn't quite sweet enough for me, but the kind of apple you pick effects that too. I used Pink Lady apples, because that is what I had onhand, but that is a pretty tart apple.
Apple Pie Breakfast
1 cup of steel cut oats
3 medium sized apples, diced or thin sliced
1 cup apple juice
3 cups water
1 teaspoon cinnamon
Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so. Makes six 1 cup servings. Leftovers last for a few days in our house.
This recipe even has nutritional info for you! Here ya go! Each 1 cup serving (before any additional toppings) is: 115 Calories; 1g Fat; 26g Carbs; 2g Fiber.
I got this original recipe from the blog, Cooking with Jax.
Monday, January 16, 2012
Wow, Monday came fast this week! But, I was able to cook up this tasty meal over the weekend. My mom was visiting, and even she had two helpings, so that tells you a lot about how good this is, haha! On the surface, it may sound a bit bland, but the Zatarain's yellow rice really adds a nice spice blend to the dish. Make sure you add the rice already cooked! You can cook it the night before and put it in the fridge, or just prepare it when the chicken is almost done and throw it on in.
Cheesy Chicken and Rice
4 boneless skinless chicken breasts (about 1-1/2 lbs)
1 large onion, chopped
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours.
A few minutes before serving, take 2 forks and shred the chicken up in the crock (it is so tender, this only takes a minute to do). Then add in COOKED rice, corn, and cheese. Stir to combine. Serve hot.
Monday, January 9, 2012
OK, the holidays are over, so we can all get back on track! I haven't had much time for crocking over the holidays, so I apologize for not getting a recipe up last week. But I am making up for it with this one! Now, let me just say that I am not a huge fan of pork, but my husband is, so I thought I would try this recipe, because if seasoned right, I do enjoy a pork roast. Awesome thing about making this in a crock pot is that the leftovers shredded up so easily, that we have a bunch of shredded pork in the freezer, just waiting to be thawed and slathered with sauce for some pulled pork sandwiches. Now THAT is a pork dish that I enjoy! This dish also makes it's own gravy, although I didn't have the best of luck with it, but I am not good at gravy in general. I made some mashed baby red potatoes with it, and it was a very tasty supper.
Slow Cooker Parmesan Honey Pork Roast
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160 degrees.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Monday, January 2, 2012
This week, howabout one of THE best comfort foods EVER? Macaroni & Cheese! My 2 year old asked for seconds, which is indeed rare, so I consider this recipe a success :) As a note, this recipe would probably work best in one of the older tall crockpots, as opposed to the new ones which are oblong and tend to run hot (like mine). You just jave to be vigilant about stirring occassionally, this isn't a put in the pot and leave it alone until it is done recipe. But it's tasty!
Crockpot Mac n Cheese
•2 cups uncooked elbow macaroni
•4 Tablespoons butter
•2 1/2 cups freshly shredded cheddar (I use a mixture of medium and sharp)
•3 eggs (optional, I don't always use, or sometimes just use 1)
•1/2 cup sour cream
•1 can (10 3/4 oz) condensed cheddar cheese soup
•1 cup whole milk
•1/2t dry mustard (I don't use)
•1/2t black pepper
Boil the macaroni in water for six minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
Cook on low for 2 to 2 1/2 hours, stirring occasionally. Makes 4-6 servings.