Category Archives: Crockpot

Slow Cooker Pepper Steak

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Hey!

Even though I am on summer break I still like to use my crock pot. I don’t use it as much as I do during the school year, but sometimes I would prefer to do something other than cook. Maybe we have plans for the day or maybe I’m just feeling lazy!

Either way I love my crock pot. This recipe was absolutely delicious!

I apologize for this huge picture! This was just so easy and really hit the spot.

Slow Cooker Pepper Steak

Ingredients

  • 2 lb beef sirloin steak, cut into 2 inch strips
  • 1 garlic powder, to taste
  • 3 tbsp vegetable oil
  • 1 cube beef bouillon
  • 14 cup hot water
  • 1 tbsp corn starch
  • 12 cup onion, chopped
  • 2 large green bell pepper, roughly chopped
  • 1 can (14.5 ounce) stewed tomatoes, with liquid
  • 3 tbsp soy sauce
  • 1 tsp white sugar
  • 1 tsp salt

Directions

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.

Can it be any easier than this?

Enjoy!

Besos,

Flor

Recipe from Kitch Me

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Crockpot Teriyaki Chicken

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Hola!

OMG! I just finished watching the Latin Billboard Awards and all I can say is AMAZING!!!!! Chayanne is my all time favorite and he most certainly deserved the standing ovation that he received! So emotional! Marc Anthony was Excellent! There are too many performers to mention! It would have been a great night to host a potluck party…maybe next year!

Time for me to get back to reality…food!

My girls love Asian Food-any kind of Asian food! This Crockpot Teriyaki Chicken went over really well with them.

The flavor of the sauce was delicious. The sauce was so good that I had to put extra on mine!

Crockpot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds) (I used chicken breast cut into small cubes or pieces)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Directions

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Happy Friday!

Besos,

Flor

Recipe Source Lake Lure Cottage

 

Frijoles de la Olla in the Crockpot-No Meat Friday

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Hola!

Here we are at the end of another week and the end of spring break. It was great while it lasted!

If you go into any typical Mexican household chances are there will be a big pot of beans either on the stove or in the crock pot. Beans are a staple in our diets and they are such a comfort food. They can be served right out of the pot or refried. They could be a main dish or a side dish. They can be served for breakfast, lunch or dinner. There are so many different meals that you can make with pinto beans.

My mother has always used pinto beans until recently when she started using Frijoles Peruanos (Peruvian Beans). She bought me some so I could try them. They were good but certainly not pinto beans! Julissa didn’t even want to try them. She said she wants her same old pinto beans so that is what we will continue using.

Today I am sharing the basic recipe for making Frijoles de la Olla or Beans from the Pot made in a crock pot. Many years ago before crock pots became really popular I used to make my beans either in a big pot or a clay pot on the stove. I had to constantly watch them so that they wouldn’t burn or overflow. Now I used my crock pot and make them overnight so that they are ready in the morning.

It’s amazing how something so simple could be made into something so good.

Before cooking your beans it is so important to go through or pick through your beans and wash them well. You need to remove any rocks or rotten beans. After I pick through my beans I add water to them and basically massage them until the water runs pretty clear. It might take about 2 or three “wash and massages”. I cannot emphasize this enough!

These beans are so simple to make!

After they are cooked and served in a nice big bowl along with the bean broth you can garnish them with any topping you like such as tomatoes, onions, jalapeño peppers or Pico de Gallo (that’s how I like them). You could also garnish them with shredded cheese (chihuahua, queso fresco or any cheese you like), salsa, mexican crema or whatever you want. These are just and example of the most typical topping that I would use. One more thing…you must, must , must serve these beans in their broth with tortillas.

I think these beans are beautiful. Some people consider this meal  poor people or peasant food. And I don’t care…I love them and so does my family! This is what my parents pretty much grew up on and so did I and I am very proud of that!

Frijoles de la Olla-In the Crockpot (this makes a lot of beans!)

Ingredients 

  • 4 /12 cups dried pinto beans (2 lbs.)
  • 10 cups water
  • 1 onion, cut into quarters or eigth’s
  • 6 garlic cloves (end cut and skin removed)
  • salt to taste

Directions

Pick through the beans to remove any rocks or nasty looking beans. Rinse with water until water runs pretty clean. Place the beans in the crockpot. Add the water, onion and garlic. Cook overnight on low for about 8 hours. The cooking time will vary with crockpots. You want the beans to be cooked but soft, but not too soft that they start to break up. If  needed add  more water. You want these beans to have enough broth. Add about 1-2 tablespoons of salt (or to your liking) the last half hour of cooking.

Serve with garnishes and tortillas.

These homemade beans are so versatile. I will be sharing more recipes in the future using these Frijoles de la Olla. These totally beat the taste of canned pinto beans. But I will admit that I have used canned beans when I am in a hurry!

Happy Friday!

Besos,

Flor

 

Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

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Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Crock Pot Chicken Taco Chili

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Hola!

I love weekends that have a mix of having fun and also having time to get things done. This weekend was one of them.

Friday after work  I went to a baby shower for two friends from work. I absolutely love celebrating babies! There is nothing like celebrating a new mom and her precious baby. I love everything about baby showers!

Saturday there was cleaning and cooking to be done early because the evening was reserved for Girls Night Out to go se some professional bull riders. It’s exciting watching how the bulls are ridden and there is also the fear of watching anyone get hurt. There was a lot of yelling and whooping going on!

We had some good seats!

Sunday I was lucky enough to babysit y adorable niece and watched the Super Bowl. I am not into sports but I love snacks, great commercials and halftime. Only two of these things were awesome this year…the snacks and halftime with Bruno Mars. I absolutely love him! He killed it with his killer moves and awesome band! The commercials left a lot to be desired.

In my many quests to lose weight and be healthy I have found many recipes that even though they are WW friendly they are also just healthy and delicious. These are recipes that I make whether I am watching my weight or not. This recipe is a favorite of mine.

I served the Chicken Taco Chili over brown rice and of course added some Sriracha Hot Chili Sauce over it. YUM!

Crock Pot Chicken Taco Chili

Ingredients

Ingredients:

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5-oz cans diced tomatoes w/chilies
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3-4) boneless skinless chicken breasts
  • chili peppers, chopped (optional)
  • 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.  You can serve over rice if you like add sour cream, cheese and whatever other topping you like but remember that if you are doing WW you need to add the extra points.

One serving of this deliciousness is 1 1/4 cup at 3 points (old points) or 5 Points Plus.

Have a fabulous week!

Besos,

Flor

Recipe Source Skinnytaste

Halloween and Chili

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Hola!

I didn’t write out a full post  on Friday because I was exhausted from Halloween…so here’s a quick recap!

The Halloween excitement started at work! Since I work at an elementary school we dressed up as a team. The office was “The Three Little Pigs”. I didn’t make too bad of a pig. I prefer to think of myself in this picture as Señorita Piggy! I am kind of sad that Halloween is over!

There was so much excitement for Halloween and what happens? It ends up raining all day! My brother and his family came over and so did my cousin and her family. There was a break from the rain for about an hour in the evening so we were able to go trick or treating for a little bit even though we got a bit wet right before getting home! I had bought sooo much candy to pass out and I still have almost all of it because the rain scared all the ghouls! I guess the trick was on me!

I did make some delicious and filling chili for our Halloween dinner. It was delicious! It was definitely comforting after getting a bit soaked with the rain.

The good thing about chili is that is so versatile as far as how you eat it. We also made chili dogs with it.

Friday was definitely exhausting after all the Halloween hoopla. Saturday I cooked almost all day. I made a couple of different things.

We would have gone out to dinner but everyone is on such different schedules that it was kind of hard so we decided to cook at home.

The homemade sushi was quite good for the first time making it. I am sure there will be lots of practicing.

Since chili is such a filling delicious meal I suggest that all of you make this chili!

Chili by George

Ingredients

  • 2 pounds lean ground beef (I used 1lb. beef and 1 lb. turkey)
  • 1 (46 fluid ounce) can tomato juice
  • 1 (29 ounce) can tomato sauce
  •  (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1/2 cups chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon dried oregano1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup chili powder

Directions 

  1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
  2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

I am doing a November Photo Challenge on Instagram! It’s a lot of fun so far and pretty educational for me at least! Follow me on instagram to check out the daily pictures! You can find me at @micasayourcasa or on Facebook at Mi Casa is Your Casa

Sorry about all the pictures!I hope you all had a great Halloween and a great weekend too!

Happy Monday!
Besos,
Flor

Slow Cooker Tomato Soup

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Hola!

Tomatoes…they are coming out of my ears. I decided to make a lot of tomato soup to freeze so that we can enjoy the fresh summer taste of tomatoes in the winter.

I like that this is a basic tomato soup. When I am ready to re-heat this deliciousness it has many possibilities. You can add some cooked chicken, cooked rice, or pasta. You can even make it a chunky vegetable soup by adding chopped vegetables.

Slow Cooker Tomato Soup

Ingredients

  • 1 quart of low-sodium chicken broth
  • 2 28 oz cans of whole peeled tomatoes (or 28 oz. fresh chopped tomatoes)
  • 4 tablespoons of butter
  • ½ a medium onion roughly chopped
  • 2 cloves of garlic, peeled
  • salt and pepper to taste
  • ½ cup of heavy cream – optional
Directions
  1. Add chicken broth, tomatoes, butter, onions and garlic to slow cooker.
  2. Cook on high for about 5 hours, or on low 7-8 hours.
  3. Onions will be soft and translucent when ready.
  4. Use an immersion blender to blend until smooth. (or blend in batches in a regular blender)
  5. Add cream and stir to combine.
  6. Season with salt and freshly ground pepper to taste.

Be careful when using your blender with hot liquids as the liquids can “jump” all over the place!

I am set for good winter eating!

Have a great day!

Besos,

Flor

Recipe source number2pencil