Another favorite of mine coming this weekend. Satisfies my pizza/pasta craving without the carbs: Tomato Basil Crockpot Chicken Print Prep time 10 mins Cook time 8 hours Total time 8 hours 10 mins Serves: 6 Ingredients 4-6 boneless, skinless, chicken breasts 25 ounces organic tomato basil marinara 14 ounces diced tomatoes, no salt added 1 white onion diced 4 carrots sliced to your liking 3 cloves of garlic handful of fresh basil 1 tbsp oregano salt and pepper to taste Instructions Place chicken in the bottom of your crock pot Add your onions, carrots, garlic and whatever other vegetables you want Add the diced tomatoes Pour the tomato basil marinara sauce over everything, sprinkle with salt and pepper to taste Place your fresh basil on top Cover your pot and cook on low for 6-8 Hours Serve over a bed of spaghetti squash and enjoy
Crock Pot Mac & Cheese 8oz. elbow macaroni (cooked & drained) (el dente) 3 cups shredded sharp cheddar cheese l 12oz evaporated milk 2 eggs (beaten) 1 1/2 cups milk 1 tsp salt 1/2 tsp pepper spray crock pot with cooking spray cook and drain macaroni (do not rinse) mix in 2 cups of cheese (save one cup cheese for the top)* combine remaining ingredients in a bowl mixing well add mixture to the macaroni, stir well to combine Cook on high for 30 minutes. Reduce temp to low and cook for 2 to 2 1/2 hours *after about an hour or so add remaining cheese to top I always do a double recipe of this for more than 3 or so people
Was just searching John Wayne and google's second option was John Wayne casserole, and I stumbled upon this recipie: http://www.themagicalslowcooker.com/2015/06/04/slow-cooker-john-wayne-casserole/ I'd love to do something like that with hashbrows/sausage for a breakfast casserole in the crock.
Winter crock pot weather....making my first Mississippi Roast today...very excited due to all of your reviews.
Winter crock pot weather....making my first Mississippi Roast today...very excited due to all of your reviews.
Made this turkey quinoa sweet potato chili that is really good. http://www.wellplated.com/slow-cooker-turkey-quinoa-chili/ Spoiler
that looks pretty fucking good. i'll have to try it. making some chili in the crockpot now. don't have an exact recipe but i'll put the basic idea down below. take a bunch of chile's. i've got about 25-30 of various types. you can look at the cunty food thread for pictures of them. i'm trying to get them identified as i just get a few of each type available at the local mexican grocery. i put them in a pot on the stove to steep along with a couple of beef bouillon cubes. after they're good and soft, i spin them through the blender. i take about a pound of a beef roast, freeze it for 30 minutes or so, and cut it into chunks. brown about half a pound of ground beef and make sure to fuck it up with your spoon or whatever utensil. you want it to be in really small pieces. the big chunks of beef are obvious, the really fine ground beef disperses throughout the chili to make sure you get a good amount of beef in every bite. along with the chiles and the meat, i put in: a can of tomato paste onion powder garlic powder cumin paprika mexican oregano w sauce (i can't say or spell it. you know what i mean) a packet of sazon goya (for that real south of the border msg) salt pepper cook the chili (preferably on low) until it's all good. keep an eye on the consistency and add a little water along if you need to. i've got a 2 qt crockpot and this pretty much fills it up. sorry for not providing exact measurements, but i don't use them. i just eyeball and taste to get it right.
It was tremendous....all four of us loved it. Next time I'm going to put in more pepperoncini's and rip the tops off of about half of them. Will make again soon.
But really, when I cook it in the crockpot for something, usually I season the butt, cut up an onion or two, and cook it on low forever
I've done the dr pepper recipie and also made carnitas from a crockpot butt before. For both I chop up an onion and throw a couple of cloves of garlic on the bottom. Think I did fat side up so it'd melt into the meat, the whole fat cap will slide off when it's done either way.
I usually rub it the night before, wrap it, and let it sit over night. Then onions and garlic on the bottom, cook fat side up. Not a fan of the Dr. Pepper recipe (too sweet) but to each their own.
Finally cooked these yesterday. Bottle of Texas Pete Buffalo Wing Sauce instead of Franks. Put them on some Hawaiian rolls.
2.5 lbs chicken breasts cut into medium chunks salt, pepper, garlic powder 2 bottles of this: cooked on high for 2 hours added to brown rice and black beans. poured the whole crockpot in there so the salsa is on everything. pretty damn good
Anyone have a go-to dry rub/ marinade for a Boston butt? Nothing too complicated as I am borderline retarded when it comes to cooking
hit the big time The Improbable Rise of Mississippi Roast By SAM SIFTONJAN. 25, 2016 1 COMMENT Photo Mississippi Roast CreditMelina Hammer for The New York Times Continue reading the main storyShare This Page Continue reading the main story RECIPES FROM COOKING Mississippi Roast By Sam Sifton Download the new Cooking iPad app SEE MORE RECIPES She set the slow cooker to low and walked away. Some hours later, her family dived into their meal with glee. She has made the roast ever since. And largely unnoticed by food writers and scholars, the recipe has slowly taken on a life of its own. Photo Robin Chapman, left, and Karen Farese. CreditAndrea Morales for The New York Times The story of that twisting road to fame began a few months after the dish’s creation, when Ms. Chapman prepared the roast for Karen Farese, a friend “since we were diapers,” Ms. Chapman said. Ms. Farese loved her dinner, and eventually contributed a recipe for it to a cookbook put together by her congregation, the Beech Hill Church of Christ, also in Ripley. Ms. Farese did not call the dish Mississippi Roast either. She called it “roast beef.” “Oh, goodness,” she said. “I’m going to say that was over 10 years ago.” One Beech Hill congregant, Judy Ward, started making Ms. Farese’s recipe for Sunday lunch at her family’s home near Ripley, in Hickory Flat. Laurie Ormon of Bentonville, Ark., is Ms. Ward’s niece by marriage, and she told me she ate the dish when she and her husband were visiting the area in 2010. She wrote about it soon after on her blog, Laurie’s Life. “The best roast in the world,” she called it in her post. While admitting that “the recipe sounded awful” and that she hated ranch dressing, she stood strong on the deliciousness of the meal. “You have got to make this if you like a good roast,” she wrote. “Trust me on this.” Some did. And a few months later, at the start of 2011, another blogger, Candis Berge, published the recipe on her site, A Perfectly Lovely Ordinary Day, writing that she got the recipe “from a blogger named Laurie. She got it from her husband’s aunt and lots of her blog followers are now sold on this roast. So am I. So is hubby.” Photo Ms. Farese contributed a recipe for Mississippi Roast to a cookbook put together by her congregation.CreditAndrea Morales for The New York Times Then Ms. Berge switched to italics: “That’s the important test in this house … the hubby test.” Ms. Berge called Ms. Ormon’s recipe Mississippi Roast. And in August 2011, according to Christine Schirmer, a spokeswoman for Pinterest, a “pinner” calledthe Prairie Cottage posted a link to the recipe,saving the image to her “beef/pork” board. By fits and starts at first, and more recently in droves, people began sharing the image and the recipe on Pinterest and Reddit, on Facebook and Twitter. Ms. Schirmer said that since the start of 2014, the recipe for Mississippi Roast has been pinned more than one million times. A search for the term on Google yields tens of thousands of recipe links, many of them leading back to Ms. Berge or mentioning a sighting on Pinterest. “Oh heavens me,” reads one introduction, on the Hungry Housewife blog. “I can not even begin to explain to you how delicious and easy this dinner is.” Outside the blogosphere, however, the success of Mississippi Roast has been a quiet one. It has gone widely unnoticed by the journalists and academics who document the food culture of the American South, perhaps because it sounds so unappetizing. John T. Edge, the director of the Southern Foodways Alliance at the University of Mississippi, who has contributed to The Times, said he had never heard of Mississippi Roast. I described it to him. “Could it be that it was associated with Mississippi in a dismissive way,” he asked, “à la Ernie Mickler and his ‘White Trash Cooking’ book? As in, this is the kind of food those folks eat? That would be my best guess.” Photo Laurie OrmonCreditShane Brown for The New York Times Frederick Douglass Opie, a professor of history and foodways at Babson College and a fount of knowledge about cooking across the South, was likewise stumped. “That’s a new one for me,” he said. Even Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina and one of the world’s best sources of information on Southern cooking, professed ignorance. “Not me, Sugar,” she said. “I’d have called it Tar Heel Roast.” To see what the fuss was about, I set out to make Mississippi Roast myself. An initial run at the recipe, strictly as written, yielded a tangle of soft and luscious beef, richly flavored with butter and salt, with a low vinegar zip from the pickled peppers. There was a faint chemical bite, yes, from the packaged dressing and gravy, but the dish was objectively good, even delicious. Still: packaged dry ranch-dressing mix? Packaged dry gravy mix? These are built on foundations of salt and monosodium glutamate, artificial flavors, artificial colors, polysyllabic ingredients that are difficult to pronounce much less identify. Surely they could be replaced without increasing by much the prep time for the roast. As for the full stick of butter Ms. Chapman used, I reckoned I could go with less. There is plenty of fat in a chuck roast. And Ms. Farese called for using “2 or more pepperoncini” in her recipe in the church cookbook. I thought many more — eight to 10 — would answer more clearly, providing some zing against the richness of the sauce. Continue reading the main story I seared the roast before placing it in the slow cooker, browning it aggressively beneath a shower of salt and pepper and a coating of all-purpose flour that I hoped would create a fond, or base of flavor, to replace the gravy mix, and give some structure to the sauce. I placed it in the slow cooker with a half-stick of unsalted butter and all my pepperoncini. While that started to heat, I made a small portion of ranch dressing: some mayonnaise and dried dill, cider vinegar and a splash of buttermilk, just a few tablespoons in all, seasoned with a dash of paprika. And I dumped that over the top of the meat. Eight hours later, my family dived into their meal with glee. It was exactly the same as the original effort, and took about the same amount of time to make. Ms. Farese has twins, Katherine and Michael, both seniors at the University of Mississippi. Recently, she said, a friend of theirs served them the roast for dinner. “Where did you get this recipe?” Katherine asked. “It’s a Mississippi Roast,” the host replied. “I found the recipe on Pinterest.” Ms. Farese laughed at the children’s response. “No,” Michael said, “this is my mama’s roast.”
He may kill be for quoting in this thread, but herea a.tramp 's butt stuff from the BBQ thread butt stuff 1c corse kosher 1c corse black pepper 1c turbinado (sugar in the raw) 1c brown sugar 1/2c garlic powder 1/2c cup spanish paprika (regular paprika works also) 1/2c cumin 1/4c cayenne 1/4c chile powder You can scale those quantities down to tablespoons instead of cups and double.
I haven't made it in a while so I can't really remember off the top of my head. I would say make a double if you have more than 4 people eating just to be safe. I should have added that you don't stir or touch it once it is in and cooking (except when adding the cheese to the top).
Reason I'm asking is that it's just going to be me and then I'll take whatever is left to work. But you answered my question. Thanks
only did it twice. once after the initial 30 min (which the cheese wasn't melted then) and once before i put the rest of the cheese in.
If you want it as a whole roast, disregard the following. However, I've been going with this recipe for pulled pork from a boston butt lately. It's super fast/easy (fits my morning schedule) and has been a hit for my family and friends. http://www.kingarthurflour.com/recipes/sams-pulled-pork-sandwich-with-coleslaw-recipe You only need a yellow onion, brown sugar, 1/2 cu. apple cider vinegar, and 1/3 cu. Worcestershire to get things going with the boston butt in the morning. Come home, pull it apart and work on the coleslaw and sauce. Tastes fine without the sauce, but really adds a great flavor punch. We've never tried making the homemade buns, as we live near a killer bakery. We get several meals out of this for the week. Here's another link with a photo breakdown of various steps: http://www.kingarthurflour.com/blog/2011/06/10/sams-pulled-pork-coleslaw-heaven-on-a-bun/
Made this over the weekend, probably go throw it in a crockpot, but it was good af. REUBEN CASSEROLE http://12tomatoes.com/reuben-casserole/ Serves 6-8 Ingredients 6 slices rye bread, divided 1 pound pastrami or corned beef, thinly sliced or shaved 1 (14.5 oz.) can sauerkraut 4 cups Swiss Cheese, shredded 1 cup dill pickles, chopped 1 cup milk 1/3 cup Thousand Island dressing 1/4 cup mustard 3 large eggs 2 teaspoons caraway seeds