• Afro Gill Crockpot Pepper Steak with Basmati Rice Pilaf

    Inspired by the most delicious meal at Afro Grill in Minneapolis.

    buy Lyrica canada Pepper Steak Ingredients:

    Marinade:

    • 2 lbs. thin cut round steak or top sirloin, cut in strips
    • 1/3 c. soy sauce
    • 2 TBSP cornstarch
    • 1 tsp. minced garlic
    • 1/8 tsp. baking soda
    • 1 TBSP ginger paste

    Crockpot Pepper Steak:

    • 1 onion, diced
    • 1 14 oz. can stewed tomatoes
    • 3 TBSP brown sugar
    • 3 TBSP soy sauce
    • 1 TBSP Worcestershire sauce
    • 1 TBSP ginger paste
    • 1 c. water
    • 1 tsp. minced garlic
    • 1 1/2 tsp. Montreal steak seasoning
    • 1/4 tsp. pepper
    • 3 TBSP cornstarch + 3 TBSP water
    • 2-3 sweet red, orange, or yellow bell peppers, sliced
    • Green onions for garnish

    buy Quetiapine 300 mg Directions:

    1. Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
    2. Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
    3. Discard any marinade if there is extra, and add the marinated meat to the crockpot.
    4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
    5. Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
    6. Garnish with green onion and serve over basmati rice pilaf.

    Basmati Rice Pilaf Ingredients:

    • 1 1/2 c. basmati rice
    • 3 TBSP unsalted butter
    • 1 small onion, diced
    • 1/2 tsp. cumin
    • 1/2 tsp. ground turmeric
    • 1/4 tsp. cinnamon
    • 2 garlic cloves, minced
    • 2 1/4 c. water
    • 1 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. golden raisins or dried apricots, chopped finely
    • 1/4 c. sliced almonds, toasted until golden brown

    Directions:

    1. Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
    2. In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
    3. Add the cumin through garlic and cook until fragrant, about 30 seconds.
    4. Add rice and cook stirring constantly for about 3 minutes.
    5. Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
    6. Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.

    Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:

  • Slow Cooker Salsa Verde Honey Lime Chicken Tacos

    This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    • 2 lbs. boneless skinless chicken breasts
    • 1 TBSP olive oil
    • 1 c. Herdez mild or medium salsa verde 
    • 1/3-1/2 c. honey
    • 1/2 c. lime juice
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. cumin
    • 1/4 tsp. pepper

    Directions:

    1. Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . Cook on HIGH for 2-4 hours or on LOW for 6-7 hours or until chicken is tender enough to shred.
    2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
    3. Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang.

    Slow Cooker Salsa Verde Honey Lime Chicken:

  • Slow Cooker Teriyaki Chicken

    This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!

    Recipe from Carlsbad Cravings

    Ingredients:

    • 1.5-2 lbs. chicken breast
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/3 c. brown sugar
    • 4 TBSP Asian sweet chili sauce
    • 2 TBSP sweet Japanese rice wine (or dry Sherry)
    • 1 TBSP hoisin sauce
    • 2 tsp. grated ginger
    • 1/4 tsp. pepper
    • 1 tsp. Sriracha
    • 1.5 TBSP cornstarch
    • Serve over rice and with broccoli

    Directions:

    1. Add chicken to the bottom of your slow cooker.
    2. In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
    3. When chicken is tender, remove to a cutting board and let sit for 5 minutes and then shred.
    4. After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat.
    5. Whisk in the 1.5 TBSP of cornstarch to the remaining sauce from the refrigerator and add to the sauce on the stove. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
    6. Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.

    Slow Cooker Teriyaki Chicken:

  • Sloppy Joes

    Recipe adapted from Lauren’s Latest.

    Ingredients:

    • Olive oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 2 lbs. ground chicken or turkey
    • salt and pepper, to taste
    • 2/3 c. baby carrots
    • 2 small zucchini, quartered
    • 2 1/2 c. ketchup
    • 1 1/2 TBSP Worcestershire sauce
    • 2 TBSP apple cider vinegar
    • 1/2 TBSP dried mustard
    • 1 TBSP chili powder
    • 2 tsp. cumin
    • 1/4 c. brown sugar
    • 1/4 c. water (or more) optional

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
    2. Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
    3. Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
    4. If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
    5. If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.

    Sloppy Joes:

  • Chicken and Noodles

    Ingredients:

    • 2 lb. chicken breast
    • 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
    • 32 oz. chicken broth (plus more if you want more of a soup)
    • Better than bullion, to taste (if using low or no sodium broth use about 1 TBSP)
    • 1 tsp. Thyme leaves
    • 3 celery stalks, chopped
    • 3 carrots, chopped
    • 2 TBSP butter, sliced (optional)
    • 1 24 oz. package of frozen Reames egg noodles
    • Salt and pepper, to taste

    Directions:

    1. Place chicken in the crockpot and season with salt and pepper.
    2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
    3. Add the celery and carrots, and then add the sliced butter.
    4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
    5. Taste and adjust seasoning.

    Chicken and Noodles:

  • Mexican Chicken (For Burritos)

    This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.

    Recipe from Carlsbad Cravings.

    Ingredienst:

    • 2 lb. chicken breasts
    • 1 TBSP olive oil
    • 1/2 c. medium salsa
    • 3-4 TBSP brown sugar
    • 1 4 oz. can mild diced green chilies
    • 1 14.5 oz. can fire roasted diced tomatoes, drained
    • 1 TBSP chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2 tsp. ground chipotle chili powder
    • 1 tsp. liquid smoke

    Directions:

    1. Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
    2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
    3. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.

    Chicken Burrito Filling:

  • Apricot Chicken

    DSC_0769

    Boy do I love finding a crockpot dish that is delicious and loved by all!  Makes for an easy dinner on busy weeknights.

    Ingredients:

    • 1/2 c. all-purpose flour
    • 2 lbs. boneless skinless chicken breasts
    • 2/3 c. honey barbecue sauce
    • 2/3 c. apricot preserves
    • 1/2 c. orange juice
    • 1/4 c. soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP minced fresh ginger root (the ginger root paste is super quick and handy for this)
    • Crushed red pepper flakes to taste (optional)
    Instructions:
    1. In a large gallon sized bag, place the flour inside. Add the chicken and shake to coat.
    2. Spray slow cooker with cooking spray and place the flour coated chicken in the bottom.
    3. In a large bowl, combing barbecue sauce, apricot preserves, orange juice, soy sauce, brown sugar, ginger, pepper flakes, and leftover flour from the bag used to coat the chicken. Pour over the top of chicken.
    4. Cover and cook on low for 4-6 hours until chicken is tender.  Serve over rice.

    Apricot Chicken:
    5star

  • Italian Beef Sandwiches

    DSC_0975

    These sandwiches are delicious, and the meat is so flavorful.  Your house will smell divine too!  So easy to make in the crockpot and then toast them up on the oven when ready to eat.  The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.

    Simply great food.

    Everyone LOVED them.

    Everyone REQUESTS them.

    Recipe adapted from The Slow Roasted Italian.

    Ingredients:

    • 3 c. of boiling water
    • 5 tsp. beef bouillon
    • 1 TBSP Worcestershire Sauce
    • 2 tsp. ground black pepper
    • 2 tsp. garlic powder
    • 1½ tsp. onion powder
    • 5 TBSP Italian seasoning
    • 1 tsp. crushed red pepper (to taste)
    • 1 (3 lb.) boneless beef chuck roast, trimmed of most fat

    Sandwich Fixings:

    • 8 hoagie rolls
    • 16 slices provolone cheese
    • 1 (16 oz.) jar roasted red peppers, sliced
    • 1 (16 oz.) jar mild or hot sliced pepper rings

    Directions:

    1. Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.
    2. Combine remaining seasonings in a small bowl.  Sprinkle over beef broth and whisk to combine.  Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours.  Shred beef by using two forks to pull it apart.  Stir to coat all beef in the juices.  Cook 1 additional hour covered. (Do not drain)  Really not necessary, so you can skip this step.
    3. When ready to serve:  Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
    4. Scoop beef on toasted roll and top with 2 slices of provolone cheese.  Place back on baking sheet and broil until cheese is melted.  Top with red pepper slices and mild pepper rings.

    Italian Beef Sandwiches:
    5star

  • Chicken Carnitas Tacos

    DSC_0938

    My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.

    I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours).  The original recipe call for cooking on low for 6-8 hours.

    Recipe adapted from Closet Cooking.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 3/4 c. orange juice (~2 oranges)
    • 1/4 c. lime juice (~2 limes)
    • 4 cloves garlic, chopped
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup cilantro, torn
    • Toppings: Salsa, tomatoes, sour cream, cheese, etc.
    • Limes, cut into wedges

    Directions:

    1. Place the chicken in the crockpot.
    2. In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
    3. Cook on HIGH for 2 hours or until tender.
    4. Remove chicken from crockpot and shred. Reserve the juices.
    5. Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
    6. Assemble the tacos on the tortillas with the chicken carnitas along with the  cilantro salsa and whatever toppings you like and serve with the lime wedges.

    Chicken Carnitas Tacos:

    5star

     

  • Best Ever Pot Roast

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    Nothing says comfort food like pot roast, and this is the BEST pot roast I’ve ever made!  It was so good.  Even the kiddo who never likes her food to touch devoured this meal and asked for seconds.  Score!  And it was made in the crockpot.  Double score!  Definitely company worthy.  Triple score!  Need I say more?!?!?

    Recipe adapted from Joyously Domestic.

    Ingredients:

    • 2 TBSP steak seasoning (such as a blend of peppercorns, garlic, paprika, parsley and salt)
    • 1/2  TBSP kosher salt
    • 2 TBSP Italian Seasoning
    • 1 chuck roast (about 3 lbs.)
    • Olive oil
    • 1 lb. carrots, peeled and cut into large chunks
    • 2 lbs. potatoes, cut into large chunks
    • 1 onion, peeled and cut into large chunks
    • 2 stalks celery, cut into large chunks (optional)
    • 1 c. beef broth
    • 1/4 c. corn starch (give or take)

    Directions:

    1. Combine steak seasoning through Italian Seasoning in a small bowl.  Set aside.
    2. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.
    3. Heat a skillet over medium high heat and sear both sides of the meat; then transfer roast to crockpot.
    4. Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Saute for about five minutes, stirring occasionally.
    5. Transfer the vegetables to the top of the roast in the slow cooker.
    6. Combine beef broth and cornstarch in a bowl and then pour mixture over meat and vegetables. Cover with lid.
    7. Cook on LOW for 9 hours or HIGH for 6 hours.

    Best Ever Pot Roast:

    5star