Went home for my lunch break and kicked that ramen off. Still got a few more hours, but it's smelling lovely already.
Pic isn't as good as the orig, mostly because I got high and botched the egg. But it's gonna be my new go-to. Super spicy. I can't do mushrooms due to consistency because I'm a bitch, so I added some extra spices in place. Spoiler
jaimej actually had a great recipe for a quinoa taco bake when we were in weight loss mode for our wedding. It was ground turkey, quinoa, onion, tomato, jalapeno, cheese, and spices. She can probably post the recipe for those who want something a little healthier.
I think I've actually had this before. A friend's gf made it for us after we got back from a festival. Not bad at all.
http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/ Made this once. Was ok. Add some Ground Turkey and it would be alot better.
Please do. Now that football is winding down I'm trying to drop some pounds. Usually everything that comes out of my crockpot is tasty but awful for you.
The quinoa taco bake we had was made in a crockpot, so I'm sure there are recipes or it can be easily adapted.
got about a lb or so of leftover pork butt in the freezer. gonna pull it out and do this today 2 pound boneless pork shoulder roast 1 small onion, diced 2 gloves garlic, minced 1 - 2 jalapeno peppers, diced (ribs and seeds removed) 1 (15oz) can pinto beans, drained and rinsed 2 (15oz) cans diced tomatoes 1 (8oz) can tomato sauce 2 teaspoons chili powder 1 teaspoon chipotle chili powder 1 teaspoon cumin 1 teaspoon dried cilantro 8 oz Mexican beer OR chicken broth
if the pork is already cooked, how long should i put it in there, it says 7-9 hours but im thinkin maybe last 2? dblplay1212
Did the mississippi roast and used stock from a previous short rib braise instead of the au jus pack and butter. It was amazing, served it over cheese grits.
This is in as we speak. My crockpot is way smaller so a little nervous about the portions but we will see here around 7:30pm central.
Just took a test spoonful, besides the 2nd degree mouth burn it was pretty tasty. Had a mishap where the sauce boiled over and onto the counter, other than that I'll try and take a pic.
Here's how it looks, not the best picture. Threw a little sour cream on top after this picture. Guac could be good too. I also diced up some onions and put them in with the beans/corn layer, think that was a good choice. In my opinion could do without the red kidney beans. Overall is pretty good, would probably be served as a good party dish or with chips. I'm just eating it out of the bowl. Spoiler For whatever reason my imgur app won't give me a jpg link so.... http://imgur.com/PKbRmiZ
Got this going right now. Substituted bbq rub for the salt and pepper. Been meaning to try it for a whole. I am excite.
Threw the Mississippi Roast together before coming to work. Cut the amount of butter in half and added a half cup of beef stock
This is by far and away my most made crock pot dish. Made it this past Sunday in fact. I have never veered away from the original recipe, but I've always thought you could easily add a bunch of different stuff and it would remain delicious.
Just make whatever meatball recipe you want, combine with pasta sauce of your choice. Set to 8 hours.
Cheesy chicken and rice was outstanding. Wife loved it and she doesn't like anything with the word "cheesy" in the title. I drained the corn but it was still a bit soupy for my liking. The leftovers should be top notch tho.
On the Mississippi roast recipe......if I'm only using a 2lb roast instead of 4lb, how much should I reduce the cook time?
Is there a TMB Crockpot cookbook like the one in Tandn's thread? Sorry if its in this thread, but didnt see it in the OP.
Sup crockpot bros. Wife made a killer potato soup recipe the other day, so I thought I'd share. I was pretty skeptical as it seemed like it would be bland but it was awesome. 1 30 oz bag frozen hash browns (we used the Ore-Ida shredded kind but I'm sure any kind would work) 2 cans chicken broth 1 can cream of chicken 1/3 cup onion 1/4 teaspoon black pepper 1 block of cream cheese (softened) Shredded Cheese Bacon Chives Add the hash browns, soup, onion, and pepper, and cook on low for 6-8 hours or until the hash browns have pretty much dissolved. Add the block of cream cheese 30 min to an hour before you are ready to eat. Serve with crumbled bacon, shredded cheese, chives, and hot sauce.
Also scored this at Christmas. 3.5 qt casserole crock pot. Stoneware is oven safe to melt a layer of cheese http://www.amazon.com/gp/aw/d/B016Z...+crock+pot&dpPl=1&dpID=41QrQmDUhCL&ref=plSrch