October 2010 Weddings
Maureen & Jonathan - Married 10-9-10 | Expecting our first child 05-04-13
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Crockpot/Slowcooker Recipe thread
Post your favorite crockpot recipes here! Looking forward to making some new dishes. 
Maureen & Jonathan - Married 10-9-10 | Expecting our first child 05-04-13
Re: Crockpot/Slowcooker Recipe thread
I posted this in your other thread, so I'll just add it here
Just put in a pot roast or roast beef with one can of french onion soup (I use Progresso since it's bigger and has a lot of onions in it), garlic powder or one clove of garlic, crushed red pepper flakes (I like a bit of spicy but this can be left out), worcestershire sauce, and a little bit of water. Cook this on high for about 4-5 hours
Pipe down, you had your chance!
I LOVE dressing (or stuffing or whatever you want to call it) so I make chicken and stuffing in the crock pot a few times a year (and it's great for work pot-lucks and stuff like that too) but I don't have any exact measurements. So, I'll try to wing it for you...
--------------------------------------------
Ingredients:
1 pan (like, a cake pan size... 9x13 or whatever is the common size) of UNsweet cornbread
1 can of biscuits (or you can make biscuits from scratch and use those)
1 can of cream of chicken soup
1/2 of a white onion, chopped
2 eggs sage, salt, and pepper to taste (I like a LOT of sage, and I have no idea how much I use... I just put it in until it looks right)
1lb of cooked, bonless skinless chicken breasts
1 can of chicken broth (for later)
--------------------------------------------
Directions:
In a large bowl, crumble together the cornbread a biscuits.
Add the chopped onion and the can of soup.
Mix together (it's really best to do it with your hands, but you can use your mixer if you'd rather.)
Add in the eggs and mix again.
Start adding the spices and mix periodically, until everything is combined evenly.
Cut up your chicken into bite-size peices and mix into the stuffing.
Plop it all in to the crockpot, put it on low, and you can cook it for as long as you want, but you will probably need to moisten it up a bit before serving it. Just pour in some of the chicken broth until it is the consistancy that you prefer. Some people might use 1/8 of a cup, some might use the whole can. It's just whatever is preferable to you. I personally usually end up cooking mine for a good 8 hours, and then use about a 1/2 of the can of broth before serving.
Missing our little turkey.
Estimated Due Date 11/13/12 | Natural Miscarriage 4/17/12
My fave recipe:
Pork Chops and White Rice
Ingredients: White Rice, Pepper, boneless/skinless pork chops, milk, cream of mushroom soup, cheese (any other spices you like)
Instructions: In the morning, place desired amout of pork chops in the crock pot. Add two cans of cream of mushroom soup (make as directed). I use all milk for a thicker sauce. Add 1 tsp of pepper, garlic, some cheese and any spices you like to use. Cook on low for 6 hours or high for 4 hours.
Serve over white rice with cheese sprinkled on top. So simple, but my favorite on rainy days!
Pulled Pork
Ingrediants: 2-4 pounds pork roast, 1 20oz Root beer, pork rub spices (optional), 1 18oz BBQ sauce
Night before: Put rub on pork (optional), put pork in crockpot, pour rootbeer over it and let marinade overnight (in fridge!)
Day of: Cook on low 7-8 hours, shred pork with fork, add 3/4 bottle BBQ and mix. Cook on low or warm for 30min-1hr (just to get BBQ flavor in). Serve on buns and add leftover BBQ sauce as needed.
I know the rootbeer sounds really weird and I was skeptible at first, but you can't even taste it but it adds overall! Yum!!
Blog Sale
<a href="http://s582.photobucket.com/albums/ss262/hzswanson/?action=view
Korean Ribs (that I posted about yesterday... they are SO good and not spicy)
Ingredients: Beef or Pork short ribs, 5 - 6 whole jalape?os, 1/2 cup Soy Sauce, 4-5 cloves garlic, 1/3 cup brown sugar, 1 cup water
Place all ingredients in crock pot and cook on high 4-6 hours or on low 8-12 hours. Do not cut the jalape?os or garlic. Super tender and yummy!
DH also added some mirin and rice wine vinegar this time, and it had even more flavor.
Great with brown rice and egg rolls!
Salsa Chicken
Ingredients: Chicken breasts or strips, 1 jar salsa, 1 can corn (drained) 1 can black beans (drained), your favorite Mexican seasoning
place all ingredients in crock pot and cook on high 4 hours or low 8 hours.
Eat over brown rice, or shred chicken and use for tacos of burritos.
Left overs can be placed back in crock pot with some chicken broth, more seasoning, and lime juice for a great chicken tortilla soup. (serve with sour cream and tortilla chips, plus fresh cilantro, avocado, etc.)
Super easy and delicious!
1 beef roast (any cut)
2 cans cream of mushroom soup
1 packet of dry onion soup mix
1/2 soup can milk
Put the Roast in the slowcooker, pour onion soup mix all over (so its covering the top and sides.
Add the soup and milk and give it a quick stir.
Put on low 7-8 hours (best), or high for 4-5.
The beef literally falls apart and the soup creates a delicious mushroom beef gravy!
Cranberry Pork Roast (My family loves this stuff)
Ingredients
1-3 pounds Boneless rolled pork loin roast
1/2 tsp. Salt
1/4 tsp. Pepper
1 16 oz. Can whole-berry cranberry sauce
1/4 c. Honey
1 tsp. Grated orange peel
1/8 tsp. Ground cloves
1/8 tsp. Ground nutmeg
Preparation
Cut roast in half and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
An offbeat planning bio
Cocktail Meatballs recipe - slightly ammended
I use this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cocktail-meatballs-recipe/index.html
but I just fry the meatballs in a frying pan until they are brown on the outside, then I toss them in the slow cooker on low for a few hours to cook the rest of the way in the yummy sauce.
I also make Rotel Queso in the slow cooker.
1 can rotel diced tomatoes and green chili
1 big block of velveta (16oz, I think?)
1 lb of ground beef
brown beef, toss in, melt on high and switch it to low once it is melted. Simple and yummmmmmmmmyyyyyyyy!
I cook 'real' food in the crockpot sometimes, too..... but rarely! lol!
MARRIED 10.10.10 !!
October 2010 Siggy Challenge - walking down the aisle!
Swiss Chicken
How to make the yummy stuff!
low: 8-10 hours
high: 4-6 hours
Perfect love drives out fear.
Jacki~ When I make this, I like to put it in frozen on low for 8-10 hours. It is so moist then. I tend to find when I put it in thawed, that it gets kind of dried out even if I cook it for less time. It's a great recipe though; definitely try it!
Chicken and Dumplings
Put 3 to 4 boneless, skinless chicken breasts into crockpot (more if you are cooking for more than three to four people). Add one large can cream of chicken soup into crockpot. Add a 16 ounce bag of frozen mixed vegetables. Fill crockpot with chicken broth up to the rim. Cook on high approximately 4 to 5 hours. Add biscuits (I like to do approximately 16-20 biscuits, but it depends on how many dumplings you want. I prefer to use Grands homestyle biscuits.) to mixture. I prefer to tear the biscuits into smaller pieces to make smaller dumplings. Mix biscuits in. Cook for another 3 to 4 hours. Shredd chicken and mix. Serve. Enjoy!
I have put mine in thawed, and have never had any issues with dryness. I've always had it where the chicken has just fallen apart. I wonder if it's because I prepare the stuffing first, so it's somewhat soupy?
Hmm good point, maybe I'll try that next time. I don't prepare my stuffing first, I put it in dry, so maybe that's what soaks up some of the moisture from the thawed chicken.
Chili
*You can make this with or without meat*
Ingredients
1 or 2lbs of ground beef (depending on how meaty you like your chili)
2 cans of diced tomatoes with green chilis
1 tiny can of tomato paste
1 can of kidney beans (drained)
1 can of black beans
2 green peppers (chopped)
1 large onion (chopped)
1 packet of Chili Seasoning or you can use chili powder/red pepper flakes and just season to taste; I never measure when I do it.
Directions
Brown meat and drain excess grease. Dump all the ingredients and meat into the crockpot. Cook on low for 6 hours or high for 3 hours. This can be cooked longer, these are just the minimum times I'd suggest. I find that the longer it cooks, the better it tastes.