Crockpot Mongolian Beef

This is a tasty recipe.  I adapted this recipe from a Food Network recipe for Mongolian Beef Sandwiches with Black Bean Aioli.

Ingredients:

-2 to 3 lbs. beef roast

-1/2 cup canola oil

-1 tbsp sesame oil

-1/2 cup soy sauce

-1/2 cup red wine {you could probably substitute beef broth or maybe even chicken stock}

-2 tbsp minced garlic

-1/2 cup sliced scallions {about 1-2 bunches}

-1/2 tbsp pepper

Process:

1. Heat a skillet to medium-high heat and sear roast on all sides.

You're not looking to cook the roast, but to put a good golden sear on the outside for added flavor.  You'd be surprised how much better a crockpot recipe tastes when you take a little extra time to do this.

2. Combine canola oil, sesame oil, soy sauce, wine and garlic.  Mix well.

3. Add scallions and mix well. Set aside.

4. Place a cutting board on a kitchen towel, place the roast on the cutting board and allow the roast to rest for about 10 minutes.
5. Slice roast against the grain in slices about 1/4 inch thick.

6. Add sliced beef to crockpot mixture.

7. Turn crockpot to low and allow to cook for 6-8 hours or on high for 3-4 hours.

Enjoy beef and sauce over rice!

Crockpot Chicken Gyros with Tzatziki Sauce

These were REALLY good and super easy to put together.  

I found this keeper from Six Sisters Stuff!  

You could mix together the Tzatziki sauce, refrigerate and then mix together the chicken ingredients in the crockpot and refrigerate overnight to start the next morning.

Gyro Ingredients:

-1 lb. boneless skinless chicken {I used boneless, skinless chicken tenders}

-3 garlic cloves, minced

-1/4 cup lemon juice

-1 onion, diced

-1/4 cup water

-1 tbsp olive oil

-2 tbsp red wine vinegar

-1 tsp oregano

-1/4 tsp allspice

-1 tsp lemon pepper

Tzatziki Sauce Ingredients:  

{I used half of the original recipe and it was plenty}

-16 oz. plain yogurt {I used greek yogurt}

-1 average sized cucumber, seeded & chopped {I used 1/2 a seedless or english cucumber}

-2 cloves garlic, crushed

-1 tsp red wine vinegar

-1/2 tsp lemon juice

-1/4 tsp dried dill weed

-salt, pepper and olive oil to taste

Process:
1. Spray crockpot with nonstick cooking spray.

2. Place chicken into crockpot.

3. In a small bowl, combine garlic lemon juice, onion, water, oil, vinegar, oregano, allspice and lemon pepper.

 Mix well.

4. Pour mixture over chicken, cover and cook on low for 6-8 hours or on high for 3-4 hours.
{You can shred the chicken before serving although it pretty much falls apart anyway.}

Meanwhile make sauce:
1. In a medium-small bowl combine yogurt, garlic, vinegar, lemon juice, dill, salt, pepper and oil.

 Mix well.

 2. Add chopped cucumber.

 Mix well.

3. Transfer Tzatziki to a serving bowl, cover and refrigerate at least 30 minutes before serving {up to 1 day in advance}.

Enjoy the chicken in fresh pita bread with thinly sliced red onion, tomato, cucumber and the Tzatziki sauce.

Crockpot Bacon Cheeseburger Chowder

This is a super tasty and very easy crockpot chowder.  Fantastic for one of these beautiful spring days, get it mixed up the day before or the morning of and let it cook throughout the day.  

Ingredients:

-1 lb. ground beef

-1 cup diced onions {I used my garden onions, that I sliced in the food processor and froze for using throughout the winter}

-2 cups shredded cheddar cheese {I like sharp cheddar}

-5 strips bacon, cooked and crumbled {I used about 1/2 cup real bacon bits/pieces}

-1/2 cup celery, chopped {2-3 stalks}

-1 cup chopped or shredded carrot {about 1 large carrot}

-2 cups potatoes, cubed {I used 3 small}

-8 oz. cream cheese, cubed

-4 cups chicken, vegetable or beef broth {32 oz.}

-1/4 cup flour {I used corn flour}

-1 cup milk

-3 to 4 garlic cloves, minced {I used 2 tsp minced dried garlic}

-1 tsp salt

-1/2 tsp pepper

Process:
1. Brown ground beef, rinse and drain of all grease.

 2. In crockpot, combine celery, carrot, potatoes, broth, flour, garlic, salt and pepper.

I browned the frozen onions and then roughly chopped them before adding to the crockpot.

 3. Add drained beef, bacon, onions and cream cheese.

 4. Stir well.

 5. Cover and cook on low for 7-8 hours.

6. About 10-15 minutes before serving mix in milk and cheese.  Recover and cook for the remaining 10-15 minutes and enjoy!
{I forgot to take pictures just before serving; but it looked great and tasted fantastic!}

Crockpot Pumpkin Butter

This is super delish and so versatile!  Oh, and very easy!  I found this recipe from The Gracious Pantry.

Its great with Greek yogurt, ice cream, granola, with pancakes or waffles, on toast/bread and on its own!  Enjoy!

Makes about 5 cups.

Ingredients:

-2 (15 oz.) cans pumpkin puree

-1 cup no sugar added apple juice {I substituted 1 cup homemade apple sauce}

-1 cup honey or sugar {I used sugar}

-1/4 cup maple syrup

-2 tsp molasses

-2 tbsp lemon juice

-1 1/2 tsp pumpkin spice seasoning 

-pinch of salt

Process:

1. Combine all ingredients in a crockpot.

2. Mix well and cook on low for 5-6 hours.

3. Allow to cool and pour into storage jars or airtight containers.
4. Refrigerate overnight and enjoy in the morning.

Homemade Sugarless Pumpkin Pie Spice

I found this recipe from The Gracious Pantry and used it for some great Pumpkin Butter.

Makes a bit over 1/2 cup

Ingredients:
-6 tbsp ground cinnamon
-2 tbsp ground ginger
-1 tbsp ground allspice
-1 tsp ground nutmeg
-2 tsp ground cloves

Process:
1. Mix all ingredients together.
2. Store in an airtight container for up to 8 months.
3. Enjoy in any recipe that calls for Pumpkin Pie Spice.

Crockpot Refried Black Beans

I've tried a few different homemade refried bean recipes; but until now I never really thought any of them were "keepers".  This one is really tasty, super cheap and easy since its cooked in the crockpot.  

I found the recipe from Budget Bytes.  Budget Bytes figured that the entire recipe only costs about $2.75, which is about 31 cents per serving.  I probably spent even less since I only buy dried beans when they are on sale and the jalapeno and the onion were from my garden.

I made a few changes for my likes and what I had on hand: I substituted black beans for pinto beans, used a small jalapeno instead of medium and 3/4 tsp minced dried garlic in place of the minced fresh garlic.

Ingredients:

-1 pound dried black beans

-1 medium onion, diced

-1 medium or small jalapeno, seeds removed and diced small  {you could probably substitute about 1 tbsp diced canned jalapeno too}

-3/4 tsp dried minced garlic or 1 tbsp minced fresh garlic

-1 tsp cumin

-1/2 tsp chili powder

-1/2 tsp black pepper

-6 cups water

-2 tsp salt

Process:

1. Rinse beans with cold water.  Place beans in crockpot.

2. Add onion, jalapeno, garlic, cumin, chili powder and black pepper {not the salt; it can make bean tough while cooking}.

3. Pour water over beans.

4. Stir, cover and cook on high for 2-3 hours or on low for 4-5 hours or as long as 8 hours {they won't over cook or dry out as long as they are on low and the lid stays on}.

5. You can strain of any extra water {could be about 1 cup, but save, I didn't bother straining any water; they thicken up as they sit}; mash beans if you like and add bean water to get the constancy you like.

6. Add salt before serving; I forgot.  Enjoy!  

I made these when we had tacos.  Also great with tortilla chips!

They would be a great side to any Mexican-style meal.  I enjoyed the leftovers with my morning eggs.  They'd also be awesome for a taco dip.

Crockpot Sloppy Joes

These are so easy to make!  You can put the ground beef in the crockpot frozen or not.  

I found the original recipe from The Stay-at-Home Chef... I looked for the recipe on the site was not able to find it!

Note:  You could use a low fat content if you are worried about the extra grease since its tough to drain off the grease from the cooked sloppy joes.  I used an 85%/15% blend and it wasn't overly greasy.

I think I'll be making these for supper tonight!  Serve them on some fresh buns with pickles or any other toppings you like on your sloppy joes!  Enjoy!

Ingredients:
-1 1/2 lb. ground beef {or other ground meat, no need to thaw if frozen}
-1 cup tomato sauce
-1/2 cup apple cider vinegar
-1 tbsp molasses
-1 tsp worchestershire sauce
-1 tsp onion powder
-1/2 tsp garlic powder
-salt and pepper to taste {about 1 or 2 tsp each}
-1/2 to 3/4 cup brown sugar
-dash cayenne pepper
-2 tbsp prepared yellow mustard
-2 oz. applesauce, grape jelly or apple butter

Process:
1. Place all ingredients in crockpot.  Turn on low and stir occasionally, to blend everything and break up the meat as it cooks.

2. Allow to cook for 6-8 hours, the mixture should thicken up.

3. Enjoy with your favorite sloppy joe toppings!

Crockpot Chicken Bacon Ranch

This recipe was very easy to "throw" together; you could get everything in the crockpot the night before and just start it the next morning.

Ingredients:

-3 garlic cloves, minced OR about 1 1/2-2 tsp dried minced garlic

-1 pkg. ranch dressing mix {I used my Homemade Mix #1 OR #2; they're both good}

-10.75 oz. can cream of chicken soup {I used my cream soup substitute}

-1 cup Greek yogurt or sour cream

-about 1 lb. boneless, skinless chicken breasts {I didn't bother thawing them ahead of time}

-1/2 cup real bacon bits or pieces

-about 1 lb. pasta

Process:

1. Place chicken in bottom of crockpot.

2. In a small bowl combine garlic, ranch mix, condensed soup, yogurt/sour cream and bacon pieces.

3. Mix well.

4. Pour sauce over chicken.

5. Cover and allow to cook on high for 4 hours OR on low for 7-8 hours.

Before serving shred chicken breasts; they should shred easily.  {I shredded the chicken after about 5 hours of cooking on low, and allowed to cook the remaining time to let chicken absorb the sauce flavorings.}

6. Cook pasta according to directions, strain and pour into serving dish.

7. Top pasta with chicken mixture.

8. Enjoy with a fresh salad and/or some fresh baked bread.

Enjoy!  Let me know what you think!