So I have both a pressure cooker (thanks fomo on prime day) and a 5qt crockpot. What should I do with the pressure cooker besides treat it like a basketball from my 2nd floor balcony?
Elk pot roast on for tonight's Sunday dinner. Probably a ~8lb roast I browned and put in the cooker at maximum capacity. Diced some hatch chiles since they're in season. Mushrooms. Little Worster sauce. Garlic. S&P. Half cup water. 1/3 stick of butter. May or may not do the adding beef broth 3 hours in like some people were doing with the MS roast Definitely stealing the post-cook gravy idea adding corn starch and broth. Gonna serve it over some mashed potatoes and do roasted carrots as the side.
Finally made a MS roast. It was glorious. The crockpot is so good and easy I'd love to find a few decently healthy things to make and use it more regularly.
was 58 degrees when I stepped outside this morning. think buffalo chicken will be on the menu saturday
Just found this thread but big crock pot fan. I made a great new chili yesterday actually. I'd been waiting for the weather to drop and did it the minute it felt slightly cooler outside. Pumped to try some of the interesting recipes in here.
Anyone throw some potatoes and carrots or something in with the MS roast? Just did the roast itself when I made it but kinda wanna try it again with more stuff added
Made some bog in the crockpot thanks to Tilly TC maybe some other South Carolina posters in another thread this weekend. I know it's probably not true bog, but it'll work. 3 chicken thighs 2.5 chicken breasts 1lb of conecuh sausage 4 ribs of celery 2 bell peppers 4 small cayenne peppers 1 medium onion 3 cloves garlic 4 cups chicken broth paprika poultry seasoning thyme sage black pepper Let all that merry in the crockpot for 5-6 hours on low. Then added a little over 2 cups of wild rice/long grain rice mix, turned it up to high for ~30 minutes. It's all cooked perfectly. Tastes p damn good, if I do say so myself.
Looks solid. What do you do with the skin/bones from the chicken? I don't use any veggies or peppers. I've thought about it but my bog is good and I really only cook it for big events. Don't see any reason to mess with the program, but should probably try at some point. Think it would probably enhance the finished product if I can get the proportions right.
I just used boneless. Had some frozen ones so just used what was on hand. I'm aware you're supposed to use a whole chicken and use the stock from cooking it, but again, quick easy crockpot version.
Mushrooms, onions, peppers myself. Could probably do potatoes and carrots just fine. I made the NoleNBlue stroganoff with it each time, its amazing. It'd be good no matter what you do to it I think
I had it on at 7am this morning, will eat when I get home at 5:30. I throw the potatoes in with it first thing in the morning, and I throw the carrots in when I go home for lunch.
It is peak crockpot season and I am fucking amped. BTW I made this recently and, while not extremely crock-potty, it was extremely delicious. http://www.cookingclassy.com/2015/02/slow-cooker-asian-chicken-lettuce-wraps/ Spoiler Slow Cooker Asian Chicken Lettuce Wraps Slow Cooker Asian Chicken Lettuce Wraps Prep Time: 15 minutes Cook Time: 3 hours Yield: About 12 wraps, about 6 servings Ingredients 2 lbs ground chicken (not ground chicken breast) 3 cloves garlic, minced 1 red bell pepper, cored and finely chopped 1/2 cup finely chopped yellow onion 1/2 cup hoisin sauce 2 Tbsp soy sauce Salt and freshly ground black pepper 1 (8 oz) can sliced water chestnuts, drained and rinsed 1 1/2 cups cooked white or brown rice 3 green onions, sliced 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional) 2 heads iceberg lettuce Directions Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
I made the MS roast with chicken thighs and it was incredible. Made sliders with the the leftovers on some Hawaiian rolls with jack cheese. Got damn it was good.
I think I'm gonna do a MS roast this weekend. Is there a consensus recipe? Saw a link on page 1 I think I'll go with (roast, ranch packet, au jus packet, salt, pepper, butter). Planning to serve over mashed potatoes.
Agree with this, I go with less butter and load up on the pepperoncini's. Not sure why I've never thought to add potatoes and carrots but that's happening next time I make it.
being from Louisiana I've always eaten the MS roast with rice. It's perfect. was shocked when I moved to Texas and people didn't know that rice and gravy was a thing.
It is fantastic, the bog is great too. Anyone have a good jambalaya crock pot recipe or just go with the search results?
Honestly the bog I made was so close that really all you'd need to do is switch up some of the spices. I also like to add okra/crushed tomatoes to my jambalaya, and shrimp on occasion.
I'm gonna need to try this because I made the MS roast twice and ended up throwing away leftovers both times. It just seemed very fatty and rich for tastes. It's also entirely possible i fucked it up and used the wrong cut of meat or something.
I was introduced to rice and gravy when the folks moved to South Carolina - I am so so glad that it is a thing
I either used 1 or 2 cups beef stock (I can't remember so maybe this isn't helpful) and a pat of butter (maybe a 1/2" thick) on top to sink into the powder and meat.
Never had chicken bog, so I'm doing this tomorrow Tried searching for a recipe, seems like most of them are on that Paula Deen kick calling for a stick of butter , or they're just minimal recipes. I like the look of this one though.
Yeah a lot of the recipes I found had little to no seasoning outside black pepper. I found one that had the seasonings I used and went with that.
the beauty of the bog is in its simplicity. true recipe below. not a ton of seasoning, which is why most will eat with hot sauce. when I do it this way, I try to make the broth as flavorful as possible (add onions, carrots, celery tops, bay leaves, pepper corns, garlic, fresh herbs, etc.) Chicken Bog 6 cups water 1 tablespoon salt 1 onion, chopped 1 (3- pound) whole chicken 1 cup long-grain white rice 1/2 pound smoked sausage of your choice, sliced 2 tablespoons Italian-style seasonings 2 cubes chicken bouillon Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces.Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.