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beesandbrews [userpic]
Cheater's Mu Shu Wraps
by beesandbrews (beesandbrews)
at October 6th, 2010 (06:00 pm)

Did this for dinner tonight.

1 pound of country-style ribs (frozen) you could also use chicken.
1 9 oz packet of Mu Shu Sauce - you want the kind that's premixed.
1 bag of coleslaw base (the shredded cabbage/carrot mix)
4 burrito sized tortillas

Proceed thusly:

Put the meat in the crockpot and cover with sauce. Cook on high for 5 hours or until it falls off the bone.

Remove the meat from the crock. There will be a mix of diluted glaze and juice in the crock. Add the coleslaw to this (while the crock is still on) and stir it around until it starts to wilt. (but leave some of the crisp in)

Microwave the tortillas for around 30 seconds until they are warm and flexible.

Put 1/4 of the meat and slaw on each tortilla and roll as for a burrito.

And that's it!

beesandbrews [userpic]
Pork Chops With Kraut and Apples
by beesandbrews (beesandbrews)
at September 24th, 2010 (08:57 pm)

This is another one of those flexible recipes. Where it says pork chops they can be smoked or not, ham steaks, or even Spam. Actually, this works with smoked sausage too.

The basics are for each serving:

2 pork chops
1 apple medium size chopped
1 onion the same size as the apple chopped
1 tablespoon of brown sugar

You can also add a turnip (same sized as the apple, and a half a cup of celery or celery root, and a carrot if you have/want them. Also a potato if you want to really make this an all in one main sort of dish. (See- flexible recipe.) I normally use all of the veg I have on hand and don't worry about sides when I do this.

You also need a quart of saurkraut. This is fairly vital. Don't leave it out.( Unless you want to, but then the brown sugar might be a bit odd. )

Chop the vegetables into equal sized dice. put some of the kraut on the bottom of the crock. Put a layer of veg. A tablespoon of sugar and a couple of chops. Repeat layers until you've used all your ingredients.

Crock pot temps vary. I normally put this on high for about 4 hours and it's ready when I need it. You could start on low and and cook for a longer period of time. You want the vegetables tender and the meat appropriately done.

It's great on a crisp, fall day.

beesandbrews [userpic]
World's Easiest Crockpot MainDish aka Pork Roast in a Pot
by beesandbrews (beesandbrews)
at September 21st, 2010 (03:53 pm)

I did this yesterday. I do this frequently when I need something to base several meals off of. I use a pork shoulder, but you can use chuck roast or a roasting chicken. It's all good.

1 chunk of meat (see above)
A couple of tablespoons of soy sauce. Salt breaks down in a crockpot (combination of cooking time and temperature. Soy sauce stays salty tasting)
garlic powder, pepper, whatever else sounds good to taste.
1 cup of chile verde (green chili sauce) This adds flavor more than heat. Usually. And no, it doesn't have to be verde. It can be red sauce or a can of pineapple or a chunk of butter (for chicken) or a can of cream of soup. Whatever floats your boat. The combinations are endless.

Put the meat in the pot. Splash the soy sauce and salsa over and season to taste with your choice of seasonings.

Turn it on high and forget it until it's cooked to your preference.

Last night we had pork roast. Tomorrow night I'll toss the meat back in and cook it down some more until I can make burrito filling or possibly pulled pork. I'll probably do both this week.

If you use a chicken you can wrap a few bacon strips over for a smokey flavor. Chickens make a lot of broth this way so your next meal can be soup or chicken and dumplings or stew.

If you use a beef roast then toss in some quartered potatoes, chopped celery, carrots, onions, mushrooms etc. for pot roast and veg with no work except for thickening gravy.

lastwordy_mcgee [userpic]
Crockpot Provencal-style Chicken Stoup
by lastwordy_mcgee (lastwordy_mcgee)
at September 21st, 2010 (10:16 am)

It's not quite a soup, but it's not quite a stew either. Thus, stoup.

Assorted pieces of raw, boneless chicken -- I use a combo of breasts and thighs. Cut them into roughly 1-2" square pieces, toss them lightly with salt, pepper, sweet paprika, and garlic powder; put in crockpot.

Rough chop some sweet peppers and a few long peppers, like cubanelles. Into the pot.

Open a can of mushroom stems and pieces. Into the pot, liquid and all.

Rough chop some fresh mushrooms -- criminis, whites, or portobellas are my faves. Into the pot.

Open a jar of green olives with pimentos -- -pre-sliced is best. Drain about half the liquid, then toss all the rest into the pot.

Open a can of black olives -- again, pre-sliced is best. Drain, then toss into the pot.

Dice a whole yellow onion (or rough chop if you like larger pieces) -- into the pot.

Peel and rough chop a lot of garlic -- at least half a head. Leave the pieces somewhat larger, then chuck them into the pot.

Add a large can of crushed tomatoes or whole tomatoes that you mushed with your hands.

Add a can of chicken broth.

Add a cup of good red wine.

Add a generous pinch of each of the following dried herbs: thyme, parsley, basil. If you have actual herbs d'provence, even better. 

Stir to combine.

Cook overnight. Serve with a sprinkle of fresh chopped parsley, more wine, and a good crusty bread with real butter.   

lastwordy_mcgee [userpic]
Crockpot Red Sauce
by lastwordy_mcgee (lastwordy_mcgee)
at September 20th, 2010 (11:46 am)

This is a crockpot varation of traditional Sunday Gravy, which takes all day and has many steps (and is totally worth the trouble, btw). You won't get the same richness and layers of flavor, but you will end up with a very tasty red sauce that freezes well and can feed you through the week.

One large can crushed tomatoes
One large can whole tomatoes that you have crushed with your hands
One can tomato paste
half an onion, diced
4-5 (or more -- I use more) cloves of garlic, smashed and chopped
herbs to taste: oregano, basil*, parsley
1-2 bay leaves
Italian sausage, sweet or hot **
Any cooked, chopped leftover meat you want to throw into the pot -- just be aware of what kind of seasoning is already on there.
A handful of grated parmesan or romano cheese***
A cup or so of dry red wine

FOR A SWEETER SAUCE, ADD: minced carrots, chopped scallions, and a PINCH of fine sugar

FOR A HOTTER SAUCE, ADD: hot sausage and one whole, split chili pepper (which you will remove later)

Chuck it all in the pot. Cook overnight. Remove bay leaves and chili before serving.

* I prefer fresh basil that has been either hand torn or chiffonade.
** It's best if you partially cook the sausage in a little olive oil before you throw it in the pot, but it will work just fine if you just throw it in raw, too.
*** If you can get them, use the rinds from fresh grated parmesan or romano cheese (ask at the deli counter). Remove the rinds before serving.

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