Image from sungkang.com
Mmmm this recipe has my mouth watering! I think its time to go shopping... :)
1/2 cup water
1 3lb beef brisket (we've used a variety of sizes close to this size)
3 tbs vinegar (I use apple cider vinegar)
2 tbs Worcestershire sauce
1 tsp ground cumin OR chili powder
3 cups BBQ sauce of your choice (I like KC masterpiece!)
12 to 16 Kaiser rolls or hamburger buns
dill pickle slices and red onion slices optional
Trim fat from brisket
Cut brisket if necessary to fit into 3 1/2-4 quart crock pot
Add water vinegar worcestershire sauce and cumin or chili powder
Cover and cook on low heat for 10-12 hours or on high heat for 4-5 (I always cook on low)
About an hour before serving remove the meat from cooker.
Discard cooking liquid
Use two forks to shred meat and return to the cooker
Stir in BBQ sauce cover and cook on high for 30-45mins until heated thoroughly.
Serve on bun of choice makes 12-16 sandwiches!
Submitted by Teri Erickson.
Tuesday, December 28, 2010
Ramblings by Jill at 3:27 PM
Monday, December 27, 2010
Image from pbs.org
If you would like to submit a recipe to share here on Jillry's personal blog, simply email me at JillryLove@gmail.com with your recipe and name for credit. Thanks!
1 package Johnsonville Andouille Sausage (Too many people can't get the authentic stuff. You can also substitute kielbasa if the spicy stuff is too much for you.)
1 can dark red kidney beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
2 cans diced tomatoes OR 1 can diced tomatoes and 1 can diced tomatoes with green chile.
1. Dice up the sausage.
2. Dump the meat, beans, and tomatoes into the crock pot.
3. Cook on low for 6-8 hours or on high for 4-6.
4. Serve over rice and with a slice of cornbread.
Couldn't be easier! If you use the andouille sausage, you will not want for any extra spices and seasonings. Promise!
Submitted by Amy.
Ramblings by Jill at 2:20 PM
This recipe is one I've already put in my "recipe regulars" book. A great quick chicken fix to use all week!
1 lb chicken breast
1 can of Rotel, loosely drained
1 can of mexican corn (or regular corn), also loosely drained
1 can of blackbeans, loosely drained
Cook on low all day!
Shred and use for tacos, taco salad, or put it on a baked potato.
Submitted by Kate Szumski.
Tuesday, December 21, 2010
Sadly, I did not get a photo worthy of posting for this delicious chicken dish I created. But I promise you its super tasty with a little bit of kick. Enjoy!
3-4 chicken breasts
1 can green chilis
1 chipotle pepper in adobo sauce**
1 tsp adobo sauce
1/2 onion chopped
1/2 cup salsa
**You can find green chili and the chipotles in adobo sauce in the mexican food aisle where you get your taco ingredients.
Place the chipotle pepper, onions and salsa in a food processor and chop/blend for about ten seconds. Next, place everything on the ingredient list in the pot and turn on low for 6 hours. Take the chicken out and shred or cut into pieces. We used the chicken in a taco salad and it was DELICIOUS!
Save the juices that the chicken cooked in and you can use it for another dish later in the week. I'll post the dish I make later with it which includes ground meat, rice, corn, black beans & cheese!
Recipe created and submitted by me, Jill Corkern.
Monday, December 20, 2010
Image from recipebridge.com
If you would like to share a loved crockpot recipe of yours for our Christmas Crockpot Share, please send to JillryLove@gmail.com with your name for credit. Thank you!
1 pack of stew meat
1 can of corn
2 cans of green beans
1 can of tomato sauce
1 can of rotel tomatoes
1 bag of frozen baby lima beans
2 cans of chicken broth
3-4 potatoes cubed
In a large crock pot, put stew meat, vegetables and chicken borth in crock pot. Season with onion flakes, onion powder and garlice powder.
Cook on low 6-8 hours. Enjoy!
Recipe submitted by Kelli Campo LaCroix.
Sunday, December 19, 2010
Makes: 6 servings Ready in 4½ hours
2 lb. boneless beef chuck steaks cut into one-inch pieces
1/4 cup of all-purpose flour
10 oz. Green Giant sliced mushrooms, drained
1 (4 tbsp.) envelope Lipton beefy onion soup mix
1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) container light sour cream
8 oz. your choice of pasta or egg noodles
In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions (I always cook mine in chicken broth). Stir in sour cream and noodles. Add salt and pepper to taste.
Submitted by Phyllis Adelle Sherer
Friday, December 17, 2010
Image from seasonalgourmet.ca
3 cups of milk
3 cups of water
4 gala apples, peeled, cored, and cut into 1/2 inch pieces
2 cups uncooked steel cut oats
4 tablespoons brown sugar
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup maple syrup
Pecans (or nut of choice) toasted and chopped
1. Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently.
2. Coat slow cooker with cooking spray and then place hot milk mixture, apples, and next five ingredients in cooker. Cover and cook on low 7 hours or until tender.
3. Ladle oatmeal into individual bowls; top with maple syrup add nuts. (I added a little extra milk to moistened the cereal, up to you)
Submitted by Amanda Joy Henninger
Thursday, December 16, 2010
Image from Recipematcher.com
4 boneless, skinless chicken breast
2 tablespoons butter
2 small cans cream of chicken soup
1 medium onion, finely diced
1 can chicken broth
1 package refrigerated biscuit dough (about 10 ounces)
1. Cut chicken breast into bit sized pieces and set aside.
2. In a slightly greased crock pot or slow cooker, add ingredients consisting of chopped chicken, butter, cream of chicken soup and onion. Next pour chicken broth and water into crock pot to cover the ingredients. Cover the crockpot and cook 5 hours on low heat.
3. To make dumplings, just roll your refrigerator biscuit dough out into small pancake sizes and cut into strips. Add dumplings to your crock pot, stir in well, turn heat to high and cook for an additional hour or until dumplings are tender and ready to eat.
Recipe submitted by Laura Barton Ziegler
Tuesday, December 14, 2010
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Hi and welcome to the second day of the Christmas Crockpot Recipe Share! If you would like to share a loved recipe of yours, please send to JillryLove@gmail.com with your name for credit. Thank you!
2 pounds of round steak, cut in small strips
1/2 cup flour, salt and pepper to taste stirred in flour
1/4 cup cooking oil
1 large onion, sliced
1 green bell pepper, sliced into rings
1 1/2 cups beef broth
1. Place the flour/salt and pepper mixture in a large ziploc bag.
2. Put steak strips in the bag and shake to coat them with the flour mixture.
3. Brown the steak in the oil in a large skillet.
4. Place browned meat in the crock pot and place sliced onions and bell pepper on top of the meat.
5. Deglaze the skillet with the beef broth. (add a little red wine if you like)
6. Pour the liquid over the meat and vegetables and cook on high for 3 hours and on low for a couple more hours or until it's time for supper.
Make a pan of cornbread and some rice and you will have a hearty supper! Even in retirement, I love the crock pot. I put something in early in the morning and then spend my day having fun.
Recipe submitted by Dot Dickinson
Monday, December 13, 2010
Image from Cooking.com
Hi and welcome to the first day of the Christmas Crockpot Recipe Share! If you would like to share a loved recipe of yours, please send to JillryLove@gmail.com with your name for credit. Thank you!
2 cans of sweet corn
2 cans of cream corn
2 cans of evaporated milk
Bag of frozen Oreida shredded home fries
1/4 cup of chopped onions
1 package of pre cooked bacon crumbled
salt, pepper and worcestershire sauce to taste :)
Place all ingredients in crock pot and mix well. Cook for a few hours on high or cook all day on low.
Recipe submitted by Marianne McCarthy
Monday, December 06, 2010
After receiving a recipe for chicken stew from a friend (Hi Tiffany!) that called for a homemade roux - my worst enemy - I decided to create my own recipe. This one calls for a lot of ready made items that can help you make this slow cooked oldie a fast and easy goodie.
1 rotissere chicken - meat pulled off bone
2 packets of Louisiana Cajun brown gravy mix
1 32 oz carton chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans full of water
1 8oz can diced stewed tomatoes (or something of the like, even rotel will do)
1 bag frozen seasoning mix (with the onions, bell pepper, celery)
salt & garlic powder
1 palm full of dried parsley
1 tbsp canola or vegetable oil
Heat oil in your dutch oven or large pot. Saute frozen seasoning mix until onions get brown on edges. Toss in the chicken and can of tomatoes, mix well. Next add the chicken broth and 2 packets of cajun gravy mix and bring to an easy boil.
In a separate bowl, mix the two cans of soup and two cans of water. Once the mixture in the pot starts to thicken up, add the soup mixture and stir all ingredients in pot well. At this point take a spoon to taste whether or not you would like to add salt. Add the dried parsley and a light layer of garlic powder to the stew and stir well.
Turn the pot on low and let simmer. In the meantime, get yourself a pot of rice going and by the time its done, your chicken stew will be too!
Way too easy, right? It really is... and its delicious! Enjoy. :)