Karen Freeman
Guest Columnist
January 16, 2008 10:21 am
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Everyone stays so busy that it’s hard to find the time to cook delicious, made-from-scratch meals.
So, if you want to taste of a meal that takes all day, let it cook all day, without you. That’s the wonderful thing about Crock Pots. However, I tend to let my Crock Pot sit for weeks without using it. You can cook almost anything in a crock. Here are a few ideas to try.
I don’t care for the taste of beer. However, I do like to cook with beer. The first recipe is beer-braised chicken. It’s a great use for beer that is about to expire. Don’t use a really cheap beer; it will ruin the flavor of the chicken.
The second recipe is a great way to have a terrific Mexican dish. You will love this one, especially since you do so little work to get it ready. You can make it hot by using a hotter pepper or make it totally mild by leaving out the pepper.
The third recipe is wonderful. You will love it. However, it does take a little more effort because you brown the chicken before placing it in the Crock Pot. However, it’s still an easy dish to make and well worth the time. Don’t worry about the amount of garlic in this recipe, once it’s cooked, it not too garlicky!
The fourth recipe is artichoke and cheese dip. I love artichoke dips. This one is easy and delicious. However, it only cooks for an hour, so you can make this without a lot of effort.
The last recipe is Crock Pot meatloaf. This will become a favorite because it’s so easy. You can put it in the crockpot the night before and stick it in the fridge. When you get ready to leave for work the next morning, put it on and dinner will be waiting for you when you come home. I like it better with crackers crumbs, but you can make it either way.
Beer Braised Chicken Recipe
4 Boneless Chicken Breast Halves
1 Can (12 ounce size) Beer
1 Cup Chili Sauce
4 Medium Potatoes, peeled and sliced
2 Ribs Celery, Sliced
1 Cup Baby Carrots
8 Mushrooms, sliced
1 Medium Onion, sliced
Fresh or Dried Chopped Parsley
Place all ingredients in crockpot. Cook on low for 5-7 hours, until chicken is cooked through but still moist.
Beef and Chipotle Burritos
1-1/2 Pounds Boneless Beef Round Steak, cut 3/4 inch thick
1 14-1/2-Ounce Can Diced Tomatoes, undrained
1/3 Cup Chopped Onion (1 small)
1 To 2 Canned Chipotle Peppers In Adobo Sauce, chopped
1 Teaspoon Dried Oregano, crushed
1/4 Teaspoon Ground Cumin
1 Clove Garlic, Minced
6 9- To 10-Inch Tomato-Flavored or Plain Flour Tortillas, warmed
3/4 Cup Shredded Sharp Cheddar Cheese (3 oz)
1 Recipe Pico De Gallo Salsa
Dairy Sour Cream (Optional)
Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2 or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Rosemary Garlic Chicken
Nonstick Cooking Spray
1-1/2 Pounds Skinless, Boneless Chicken Breast Halves or Thighs
1 9-Ounce Package Frozen Artichoke Hearts
12 Cloves Garlic, minced
1/2 Cup Chopped Onion
1/2 Cup Reduced-Sodium Chicken Broth
2 Teaspoons Dried Rosemary, crushed
1 Teaspoon Finely Shredded Lemon Peel
1/2 Teaspoon Ground Black Pepper
1 Tablespoon Cornstarch
1 Tablespoon Cold Water
Lemon Wedges (Optional)
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges. Makes six servings.
Artichoke and Cheese Dip
16 Ounces Shredded Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Mayonnaise
1 Cup (about 8 oz.) Artichoke Hearts, drained and chopped
Grated Onion, about 1-2 teaspoons, optional
Chopped Green Onion, optional
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker on high for about 1 hour. Serve with cubes of crusty bread or assorted crackers.
Crock Pot Meatloaf
2 Pounds of Lean Hamburger
2 Eggs
2 Slices Bread, in small cubes
Milk
Ketchup
Salt And Pepper
1 Small Onion, chopped
Beat eggs – add bread cubes. Add enough milk to moisten all. Add hamburger and squish all together with your hands. Season to taste. Place in slow cooker/Crock Pot. Shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day eight to 12 hours.
Notes: I've also used crushed crackers instead of bread, and salsa instead of the ketchup.
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/
Did you know?
Choosing a recipe: Use recipes that call for less tender cuts of meat, such as beef chuck roast, beef brisket, pork shoulder, and stew meat. Use a sample recipe as a guide to estimate ingredient quantities and timings.
Quantities: The crockery cooker must be at least half full and no more than two-thirds full. If necessary, add an extra potato, carrot, or onion to fill the cooker to the halfway point.
Vegetables: Cut potatoes, carrots, parsnips, and other dense vegetables into bite-size pieces; place them in the bottom of the cooker. Add tender vegetables, such as fresh or frozen broccoli, green beans, or peas, at the end of the cooking time and cook on the high-heat setting 30 minutes or until tender.
Meat: Trim any fat from the meat and cut roasts larger than 2 1/2 pounds in half. If desired, brown the meat. Place the meat on top of the vegetables.
Remove skin from poultry pieces before cooking.
Ground meats, poultry, and sausage: Brown all ground meats, poultry, and sausage in a skillet over medium heat. These products must be completely cooked before you place them in the crockery cooker.
Liquids: Reduce by about half the total amount of the liquid in your recipe.
Thickening: Use quick-cooking tapioca for thickening stew and sauces, or thicken the juices with cornstarch and flour in a saucepan at the end of cooking. For each cup of liquid, use 1 tablespoon cornstarch or 2 tablespoons all-purpose flour.
Dairy products: Milk, cream, and natural cheeses break down when cooked for long periods of time. Canned condensed cream soups and packaged white sauce mixes can be used to add creaminess. Evaporated milk also can be used if you add it during the last 30 to 60 minutes of cooking time. Stir cheese into the finished dish just before serving.
Dried beans: Rinse beans and place in saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand about 1 hour. Drain and rinse beans before adding them to crockery cooker.
(http://www.bhg.com/bhg/story.jsp?storyid=/templatedata/bhg/story/data/crockeryconversions_01152002.xml)
Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:
kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.
Check out her Web site: http://www.geocities.com/kvfreeman27886/
Copyright © 1999-2008 cnhi, inc.
Photos
Rosemary-Garlic Chicken – healthy, delicious and easy.