Got this recipe from the blog of Came in the Kitchen.
Ingredients
Whole Fryer Chicken (6lbs)
About 1 Tbsp EVOO
Chicken Rub (I'm not cool enough to know how much to use in seasonings so just wing it)
Salt
Pepper
Sage
Thyme
Rosemary
Place chicken on Crock Pot. Rub EVOO all over. Sprinkle seasonings. Throw in Sage, Thyme, and Rosemary.
Slow cook 6 hours on low then warm while preparing side meals.
Saturday, August 23, 2008
Alfredo Sauce
I got this from the blog No Blue Box For Me
Ingredients
8 oz Cream Cheese (I use 1/3 less fat to save some on caleries haha)
1/2 C Heavy Cream
2/3 C Milk
1/2 C Parmesan Cheese
3 Tbl Butter
(Could add Garlic Seasoning if you wish)
(I add in Slap Ya Mama again because we like spice)
Melt Cream Cheese and Butter in saucepan. Slowly add the milk and cream whisking until smooth.
Add Parmesan. Whisk again until smooth.
You can eat this just with fettucine but I add in Shrimp.
I season Shrimp with Slap Ya Mama and then cook.
Add into Alfredo sauce after Alfredo Sauce is cooked through.
Ingredients
8 oz Cream Cheese (I use 1/3 less fat to save some on caleries haha)
1/2 C Heavy Cream
2/3 C Milk
1/2 C Parmesan Cheese
3 Tbl Butter
(Could add Garlic Seasoning if you wish)
(I add in Slap Ya Mama again because we like spice)
Melt Cream Cheese and Butter in saucepan. Slowly add the milk and cream whisking until smooth.
Add Parmesan. Whisk again until smooth.
You can eat this just with fettucine but I add in Shrimp.
I season Shrimp with Slap Ya Mama and then cook.
Add into Alfredo sauce after Alfredo Sauce is cooked through.
Pot Roast
Ingredients
2-3 lb Chuck Roast. (Whatever size you need for your family. It's just my Husband and myself so I try and only get 2 and theres plenty of leftovers)
1 Can of Beef Broth
Carrots
Potatoes
Onion
Dry Onion Soup Mix
Salt
Pepper
Water
Chop up all of the veggies into big chunks. (You can add in celery or any other veggies you'd like)
Place Chuck Roast, Beef Broth, Mix into Crock Pot. Mix around. Add as little or as much water as you please. Generally I only add about 1/2-3/4 C just ot make sure the mix get's dissolved.
Add in all of the veggies.
Cover and cook on Low setting for 8-10 hours.
2-3 lb Chuck Roast. (Whatever size you need for your family. It's just my Husband and myself so I try and only get 2 and theres plenty of leftovers)
1 Can of Beef Broth
Carrots
Potatoes
Onion
Dry Onion Soup Mix
Salt
Pepper
Water
Chop up all of the veggies into big chunks. (You can add in celery or any other veggies you'd like)
Place Chuck Roast, Beef Broth, Mix into Crock Pot. Mix around. Add as little or as much water as you please. Generally I only add about 1/2-3/4 C just ot make sure the mix get's dissolved.
Add in all of the veggies.
Cover and cook on Low setting for 8-10 hours.
Gorgonzala Bacon Stuffed Burgers
I also got this from Deborah's Culinary Confections
Ingredients
1 lb Ground Beef
2 Tbl Worcetshire Sauce
1 Tbl A-1 (I didn't have any so I omitted this)
1 Tbl Garlic Powder
1 Teas Salt
1/2 Teas Black Pepper
1/4 C Diced Sweet Onion
1 Teas Oil
Crumbled Gorgonzala
4 Strips of Bacon Chopped
(I also added in Slap Ya Mama...we don't cook anything without it)
First cook bacon in pan. Pull off let cool and chop.
Cut Onions and brown in same pan.
Mix all remaining ingredients together.
When making patties split patties to make a top and bottom. In the middle of one of the patties put in Bacon and Gorgonzala. Then place other patty on top pinching sides.
Place in pan on Medium High heat. Cook until done.
Ingredients
1 lb Ground Beef
2 Tbl Worcetshire Sauce
1 Tbl A-1 (I didn't have any so I omitted this)
1 Tbl Garlic Powder
1 Teas Salt
1/2 Teas Black Pepper
1/4 C Diced Sweet Onion
1 Teas Oil
Crumbled Gorgonzala
4 Strips of Bacon Chopped
(I also added in Slap Ya Mama...we don't cook anything without it)
First cook bacon in pan. Pull off let cool and chop.
Cut Onions and brown in same pan.
Mix all remaining ingredients together.
When making patties split patties to make a top and bottom. In the middle of one of the patties put in Bacon and Gorgonzala. Then place other patty on top pinching sides.
Place in pan on Medium High heat. Cook until done.
Pulled Pork Sandwiches
Very easy to do!
Ingredients
1 2lb Pork Tenderloin.
1 12oz can and/or bottle of root beer (I use Aibta Root Beer)
1 18oz bottle of your favorite BBQ sauce. (I use Dreamland's BBQ sauce)
Add Pork Tenderloin and Root Beer in Crock Pot. Cover and cook on low 6-7 hours.
When done take out pork place on plate.
Drain remaining juices.
Put pork back in and put in BBQ sauce. Toss until fully covered and heated through.
I got this recipe from Deborah's Culinary Confections.
Ingredients
1 2lb Pork Tenderloin.
1 12oz can and/or bottle of root beer (I use Aibta Root Beer)
1 18oz bottle of your favorite BBQ sauce. (I use Dreamland's BBQ sauce)
Add Pork Tenderloin and Root Beer in Crock Pot. Cover and cook on low 6-7 hours.
When done take out pork place on plate.
Drain remaining juices.
Put pork back in and put in BBQ sauce. Toss until fully covered and heated through.
I got this recipe from Deborah's Culinary Confections.
Braised Spiced Lamb Shank
Let me just say this does take some time but was sooo tastey and I was really proud of myself.
Ingredients
1 Tbl Ground Cumin
1.5 Tbl Coriander Seeds
1 Tbl Chopped Fresh Rosemary
1/2 Tbl Curry Powder
1 Teas Cinnamon
1 Teas Paprika
1/2 Teas Course Salt
Black Pepper to taste
1/2 C plus 1 Tbl EVOO
4 18-20 Ounce Lamb Shank
6 C Chicken Stock
4 Garlic Cloves (Peeled and Smashed)
1 Tbl Flour
1 Tbl Tomato Paste
Grind Coriander Seeds. Transfer to small bowl.
Stir in remaining seasonings.
Whisk in 1/2 C of EVOO. Place Lamb Shanks in 13x9x2 glass baking dish.
Rub spice oil all over. Cover w/plastic wrap chill overnight if possible. Turn 1/2 way through.
(I did not chill overnight. I chilled for about 2-3 hours. I'm sure the flavor just soaks in more but it was still wonderful)
Pre-heat oven to 350.
Heat 1 Tbl EVOO in an oven proof pan over high heat. Add lamb. Cook until brown on all sides turning occasionally. (About 10 minutes)
Add stock and garlic. Bring to boil. Cover and transfer to oven.
Cook 1 hour. Turn shanks over. Cover and continue to cook about 45 more minutes. Tent and foil.
Pour liquid. Spoon off fat. Add in 1 Tbl of flour. Whisk in liquid and tomato paste. Boil 2 minutes.
Ingredients
1 Tbl Ground Cumin
1.5 Tbl Coriander Seeds
1 Tbl Chopped Fresh Rosemary
1/2 Tbl Curry Powder
1 Teas Cinnamon
1 Teas Paprika
1/2 Teas Course Salt
Black Pepper to taste
1/2 C plus 1 Tbl EVOO
4 18-20 Ounce Lamb Shank
6 C Chicken Stock
4 Garlic Cloves (Peeled and Smashed)
1 Tbl Flour
1 Tbl Tomato Paste
Grind Coriander Seeds. Transfer to small bowl.
Stir in remaining seasonings.
Whisk in 1/2 C of EVOO. Place Lamb Shanks in 13x9x2 glass baking dish.
Rub spice oil all over. Cover w/plastic wrap chill overnight if possible. Turn 1/2 way through.
(I did not chill overnight. I chilled for about 2-3 hours. I'm sure the flavor just soaks in more but it was still wonderful)
Pre-heat oven to 350.
Heat 1 Tbl EVOO in an oven proof pan over high heat. Add lamb. Cook until brown on all sides turning occasionally. (About 10 minutes)
Add stock and garlic. Bring to boil. Cover and transfer to oven.
Cook 1 hour. Turn shanks over. Cover and continue to cook about 45 more minutes. Tent and foil.
Pour liquid. Spoon off fat. Add in 1 Tbl of flour. Whisk in liquid and tomato paste. Boil 2 minutes.
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