Recipe Box

Crockpot Chicken Curry February 20, 2007

Filed under: chicken,crockpot,main dishes — bonny @ 7:47 pm
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8 – 10 chicken breasts (or cut up chicken pieces)

1 16 ounce jar salsa

1 chopped onion

2 tbsp curry powder

1 c plain yogurt (or sour cream)

Place chicken in crockpot. Add salsa, onion and curry powder. Cook for several hours in crockpot.  Stir in yogurt right before serving.  Serve over rice.

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Pulled Pork

Filed under: crockpot,main dishes — bonny @ 7:45 pm
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14 ounces beef broth

1/4 c coffee

1- 5 lb pork roast

Season roast with salt and pepper.  Add to crockpot with beef broth and coffee. Cook several hours. Shred with a fork, draining off some of the broth if necessary. Serve on buns, accompanied with barbeque sauce and sliced onions, etc.

The cooked pork freezes really well.  I put a few pounds of frozen pork – straight from the freezer – into the crockpot with the contents of a few envelopes of taco seasoning, and in a few hours we have really good pork tacos.

 

Crockpot Southwestern Chicken October 9, 2006

Filed under: crockpot,main dishes — bonny @ 12:40 am

1 can corn, drained

1 can black beans, drained

2 c salsa

3 – 4 chicken breasts

Cook in crockpot several hours, until chicken is done, and shreds easily. Serve w tortillas, chips or over rice, with sour cream and shredded cheese.

 

Rosemary Chicken with Dumplings September 18, 2006

Filed under: crockpot,main dishes — bonny @ 11:36 pm

Yet another one of Trey’s recipes.  I double the recipe for dumplings.

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 (3 pound) whole chicken about, cut into pieces

1 tablespoon vegetable oil

4 large carrots, peeled and sliced 1-inch (2.5 cm) thick

2 stalks celery, sliced, 1/2 inch (1 cm) thick

1 onion, thinly sliced

1 teaspoon dried rosemary

2 cups chicken stock

1 cup frozen peas

Rosemary Dumplings

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/2 cup milk

1 egg, lightly beaten

Fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside. Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables. Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not over mix – lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean. (for non-crockpot) put everything in a dutch oven or large pot as you would crockpot, cover and bring to boil, lower heat to med and cook for 50-60 minutes, stirring occasionally or till vegetables are tender. Add dumplings and cook for another 20 minutes).

 

Italian Dips September 17, 2006

Filed under: crockpot,main dishes — bonny @ 2:30 am

This is my friend Jayne’s recipe.  Thanks, Jayne!

1 2-3 lb chuck or round roast
salt, pepper
1 c. beef stock
1 envelope italian dressing mix
1 clove garlic, smashed
1 jar pepperoncini
Sliced provolone, grilled or raw sliced onions, tomato slices, french bread, etc.

Spray crockpot with Pam. Pour beef stock in. Whisk in Italian dressing mix. Season roast with salt and pepper, and add it along with garlic clove to stock in crockpot. Cook on low for 8 – 10 hours. During the last hour of cooking, add sliced pepperoncini and jar juice to taste, depending on how spicy you like things. When done, remove roast and shred, if it didn’t already fall apart. Strain and reserve juice. Assemble sandwiches by splitting bread (heat it in the oven first if you like it crusty), and putting meat, cheese, onions, and tomato slices on. Serve with a small cup of juice to dip sandwich in.

 

Crockpot Oatmeal September 1, 2006

Filed under: breakfasts,crockpot — bonny @ 4:52 pm

2 c milk

¼ c brown sugar

1 T melted butter

¼ tsp salt

½ tsp cinnamon

1 c rolled oats

1 c chopped apple

½ c raisins 

Combine ingredients, set crock pot on low, cook overnight Serves 2 – 4

 

Black Bean Chili August 25, 2006

Filed under: crockpot,soups,vegetarian — bonny @ 9:06 pm

12 oz salsa
3 (15 oz) cans black beans, drained
1/2 c chicken or veg broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp cumin
2 tsp chili powder
1 tsp oregano

Add all ingredients to crockpot, cook on medium for several hours.  Serve w sour cream & cheese.  Good over rice, w tortillas or chips.