- Wednesday, 25 January 2017 12:49
Crockpot Shredded Pork Burritos
3 1/2 lb boneless pork loin roast
1 tsp salt
1/2 tsp pepper
1 1/2 minced garlic
1 cup water
Place roast in greased crock pot. Sprinkle with salt, pepper,and minced
garlic. Add water. Cover and cook on low 8-9 hours. Remove pork from
pot and discard liquid. Shred meat with 2 forks and use as burrito
Place pork in tortillas and desired toppings.
- Thursday, 19 January 2017 14:14
Crock Pot Cheesy New Orleans Shrimp Dip
2 slices bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 C. shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 t. cayenne pepper
1 dash black pepper
Cook bacon until crisp.
Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.
Serve with chips.
- Monday, 16 January 2017 23:04
Chili with Beef and Beans
2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste
Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.
- Sunday, 15 January 2017 22:58
Slow Cooker Congressional Bean Soup
1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf
Assemble ingredients in crockpot. Cover and cook on low 8 to 10 hours or
until beans are tender.
Makes 6 servings.
- Saturday, 14 January 2017 22:50
Crockpot Lemon Red Potatoes
1 1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
salt to taste
freshly ground black pepper to taste
Cut a strip of peel from around the middle of each potato. Place potatoes and water in a slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours or until tender (do not overcook); drain. Combine butter, lemon juice, parsley and chives; mix well. Pour over the potatoes and toss to coat. Season with salt and pepper.
Yields 6 servings.