slow cooker

Slow Cooker Almond Joy Chocolate Clusters

November 23, 2018

Slow Cooker Almond Joy Chocolate Clusters are great to whip up for homemade holiday gifts. Making them is basically hands off as you use a slow cooker!

Post Contains Affiliate Links. Read my full disclosure HERE

It’s time to get baking cooking, making candy, and decking halls. Fa la la la la, la la la la.

I’m sure that you are just as stuffed as we are from Thanksgiving, but I’m still ready to cook up a storm. I’m not running out looking for the best deals today. I don’t do all that Black Friday Hoopla. I’m just going to get cozy with some cookbooks and plan out all that baking I am going to be doing this Holiday Season.

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Jalapeno Jelly Glazed Slow Cooker Meatballs

October 26, 2018

Jalapeno Jelly Glazed Slow Cooker Meatballs are an easy and delicious appetizer that are perfect to whip up with tasty Jalapeno Pepper Jelly and sweet BBQ sauce for parties and holiday celebrations.

This post and recipe was created for Tastefully Simple, but, as always, opinions are 100% mine.

Post Contains Affiliate Links. Read my full disclosure HERE

I feel like it’s finally fall!!! Hip Hip Horray!!!

The temps have finally started to cool here in Florida, and I just read that we are 60 days out from Christmas. OMG, where has the year gone to?!?! It is now the season for holiday parties. I am soooo ready for it all.

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Slow Cooker Chinese Orange Chicken

July 25, 2018

Slow Cooker Chinese Orange Chicken- a great way of have take out at home. It’s made in the slow cooker so it’s as easy to make as it’s to call in an order.

My husband and I are going to see Dave Matthews Band tonight!!!!!!!!!

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Slow Cooker Sweet Spicy and Short Rib Tacos

September 1, 2017

I just started going back to work from maternity leave with Hunter. Man, it’s been a rough week. Oh shoot, it’s just been 3 days. Wahhhh!!

I am thankful that starting on Tuesday has meant that it is a short week for me. Same with next week with Labor Day. Starting off slow is much better than being thrown into the deep end.

Hunter has been great but I have been a useless mess. I have sobbed driving to work every morning.

I even ditched Price on the first day by dropping off Autumn and leaving him standing at the door to Hunter’s classroom with a puzzled look on his face as I ran our through the main doors waving a frantic bye among other kids trying to get out and get on a bus. I then followed that up with a text in the car apologizing but explaining how I couldn’t go in the room. Very much like the post it that Berger left for Carrie in SATC “I’m Sorry. I can’t. Don’t hate me.”

I’m hoping for a better week next week, but lets be real, it will probably suck too. Gotta keep some realistic expectations over here.

Besides that, it’s all about adjusting to the new morning routine and how to get prepped for the day. I already had 1 issue with forgetting nipples for Hunter’s bottles and my neighbor saved the day by dropping off some at his daycare. It takes a village!

One of the things at makes life a bit easier is having dinner ready when I get home. I do love using my Instant Pot Pressure Cooker, but there is something so nice and familiar about using a slow cooker. Plus, it’s awesome to come home to a house that smells so good.

Short Ribs are my go to meat right now. I love them in tacos and in marinara sauce. Last year I shared another short rib taco recipe using a slow cooker, but I swear this one is different! I love finding new-to-me spices and ingredients so I was excited when I grabbed a bag of Chile Guajillo peppers. They are a mild to medium spiced chili that is often used in salsas, sauces, and rubs to flavor meats.

I wanted to try them with the short ribs by allowing them to flavor the meat as it cooked all day. To cut some of the heat, I used some orange juice for sweetness. And the beer is another great way to add some flavor. If you prefer, you can sub our the beer for stock as that is just as flavorful, in a different way. I think it worked out so well. yum!

Hoping you enjoy these tacos just as much as we did!

Slow Cooker Sweet and Spicy Short Rib Tacos

Makes 8 Tacos

Ingredients

For the Short Rib Filling

2 pounds of boneless short ribs
1 Cup Orange Juice
1 Cup light beer or beef stock
3 dried Guajillo chilies
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper

For the Tacos

Flour Tortillas
desired fillings such as greens, avocado, tomato, diced onion, cheese

Process

Combine all of the ingredients in a slow cooker.
Cook for 8 hours on low.
Discard the bay leaf and chilies.
Shred the short rib meat, discarding pieces that are too fatty. Return short rib meat back to liquid in slow cooker.
Assemble tacos with desired toppings.

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Slow Cooker Monkey Bread

July 24, 2017

I am going to conquer our little office this weekend. Well, I hope.

I have a plan for our little office nook. It’s an outcove off our kitchen area, on the way to the bathroom. It’s quite efficient for space so there aren’t too many options for it. We have a folding table there now but that isn’t a long term solution.

Since there isn’t too much to it, we are going to install a counter there. This was an option for the builder to do but it was crazy expensive. There was no way we were paying $2K for this area. Sure, it would have been great to have a matching counter to our kitchen, but that was an expense that we were just not interested in paying.

So I am heading over to Ikea to pick up a kitchen counter for $45. It will need to be trimmed about a foot or so but there is not much to it. Then we’ll get some brackets up and set it on there. Done and done. Then Price will set up the computer again since I’m useless in that department. I need things color coded or something to hook it all back up properly.

One thing I can simply operate is the slow cooker. ha!

Making monkey bread in the slow cooker is as simple as it gets. You place the coated, cut-up biscuit pieces.

While this method takes longer than your typical baking method, I think it would work well on a morning when you are hosting people or need to get out the door and the rest of the family is sticking around.

I find that cutting the biscuits with kitchen shears to be the easiest way to cut the biscuits. It makes the job super quick as well.

You house will be filled with the sweetest cinnamon roll smell as it cooks.

Slow Cooker Monkey Bread

Makes 8 servings

Ingredients

For the monkey bread

2 cans of large buttermilk biscuits (1 pound each)
2/3 Cup sugar
1 1/2 teaspoons cinnamon.
1/2 Cup butter
2 teaspoons vanilla extract

For the glaze

4 ounces of cream cheese, softened
2 Cups powdered sugar
1 -2 teaspoons milk

Process

Cut each biscuit into 8 equally sized pieces.
Combine the sugar and cinnamon in a bowl. Coat the pieces with the cinnamon sugar mixture.
Add the sugar coated biscuit pieces to the slow cooker that has been sprayed well with non-stick cooking spray.
Melt the butter and then add the vanilla extract. Evenly pour the butter over pieces.
Turn slow cooker on to the 2 hour setting (high) for 2 hours. After 1 hour, run a rubber spatula between the monkey bread and the side of the slow cooker. Repeat 30 minutes later.
Just prior to the monkey bread being done, make the glaze by combining all of the ingredients.
When cooking is complete immediately remove the slow cooker vessel from the warming element. Drizzle with the glaze.

Slow Cooker Cheeseburgers

December 2, 2016

Cooking cheeseburgers in a slow cooker is an inventive way of preparing cheeseburgers. They are extra cheesy and are a fun, easy way to serve burgers to a crowd!

I am really over due for a haircut. But I don’t want to get it cut.

That’s a lame predicament right there. I need to suck it up and go since my hair is looking stringy and it needs some proper attention.

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Slow Cooker Coconut Curry Chicken Soup

November 28, 2016

I’m thankful that Thanksgiving is over.

I’m thankful that November is almost over. It’s been a rough month.

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Slow Cooker Short Rib Tacos

October 4, 2016

So the person who created those YouTube videos of opening up kids toys and surprise eggs is a genius. GENIUS.

I never would have thought that would be ‘a thing’ but they realized how easily kids can get sucked into anything with their favorite character on it. They tapped into a great market of Paw Patrol, Peppa Pig, Bubble Guppies, and Mickey Mouse lovers.

We try to limit our daughter’s TT time (just morning before getting to daycare) and use of electronics (our phones), but there are times you 15 minutes, so you plop them in front of the computer and turn on those videos. Then you can get enough time to do important things, like shower or fold a load of clothes. It’s like a bizarre magic that over takes them.

Autumn was home yesterday with an upset stomach so I had to make use of these videos just so that I could have some time to do super fun, exciting things, like striping the beds and unloading and reloading the washer and dryer.

So thank you lady with the weird voice for that awesome 15 minute Peppa Pig toy video!

Anyway, Happy Taco Tuesday!!!

These Slow Cooker Short Rib Tacos will quickly become a favorite in your house. I swear.

They are so tender and flavorful from their day in the slow cooker. And since you make them in the slow cooker it’s a meal that is very easy to prepare. Give them a quick sear, set them in your slow cooker, and come back at the end of the day to pull the tender meat off the bone. All you have to do after that is assemble your tacos. So simple, so good!

Short ribs are so flavorful since they are meaty, fatty, and on the bone. I swear that when you cook with a meat on a bone it’s extra tasty. This might not be the case, but I think it’s true so let’s go with it. ha! The short ribs just make such a wonderful cut of meat so you should totally enjoy them in your tacos.

Be sure to double your batch of short rib tacos for plenty of leftovers since you will love them so much!

Slow Cooker Short Rib Tacos

Makes 8 Tacos

Ingredients

2- 2 1/2 pounds short ribs, evenly sized
1 Cup beer
1 Cup beef stock
1 bay leaf
8 flour tortillas
For serving: slices of avocado, pickled onions, crumbled cotija/goat cheese, thinly sliced radishes, salsa, sliced jalapenos, chopped cilantro, etc

Process

Sprinkler salt and pepper all over the short ribs.
In a medium sized pot over medium-high heat, sear all sides of the short ribs.
Place in a slow cooker. Add the beer, stock, and bay leaf. Cook on low for 8 hours.
Remove the shrot ribs and let cool until you can handle them.
Remove the bones and excess fat while you shred the meat. Return the meat to the liquid in the slow cooker until you are ready to serve the tacos.
Assembly the tacos by warming the tortillas in a dry skillet.
Divide the meat evenly and then top the tacos with your favorite toppings like avocado, cilantro, pickled onions and cheese.

Slow Cooker Tacos Al Pastor

August 30, 2016

So I did my first Facebook Live cooking demo this weekend!!!!

Gah I was so nervous! But it was fun.

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Red Chili Beef

May 31, 2016

So I can’t find my beloved sunglasses. I have looked all over. ALL OVER. For 2 weeks. And I can’t find them. So annoying.

First of all, I need them driving to and from work every day so that’s annoying to deal with.

Second of all, I just loved the frames.

I just ordered 2 new pairs from Firmoo. (Totally not sponsored!) I figure that since I ordered new ones I will now find the ones I can’t find. And if not, then I have 2 new pairs.

Plus, I mean, how could I resist?!?! They are having a BOGO sale now so I got 2 prescription sunglasses for $71, and that included expedited shipping. That $12 is so worth is since they just take 3-5 business days that way vs 2 weeks since they are from China. So worth it.

I can’t wait to get them and wear them 24/7, or at least when it’s sunny out!

Any who, I purchased a package of New Mexico chilies on a whim and they have been taunting me since then. I had no idea what to do with them, I just picked them up.

Well, I dove into the interwebs and found this awesome recipe for Red Chile Beef.

Now, don’t stress if you can’t get your hands on New Mexico Chilies, you can substitute California or ancho chilies. New Mexico chilies have a bit more heat but you’ll still have great results.

I seriously can’t get over how much I love this sauce. It gives the tender beef so much flavor and a subtle richness. And the kicker is that it wasn’t hard to make at all. Just don’t touch your eyes… lesson learned! (duh!)

Be sure to give this a try so that you can enjoy it in tacos, enchiladas, burritos, quesadillas, and much more!

Red Chili Beef

Makes 8 Servings

Ingredients

For the pork

3 pound boneless pork roast/shoulder (or 3 1/2 pound bone-in)
1/2 Cup beef stock
salt and pepper
2 Tablespoons oil

For the sauce

3 ounces (about 12) dried new mexico chilies
1 Tablespoon olive oil
3 cloves of garlic, minced
1/4 teaspoon cumin
1/4 teaspoon salt

Process

Prepare the roast by sprinkling salt and pepper on all sides.
In a large skillet, heat the oil over medium heat. Brown all sides of the roast.
Place the roast and beef stock in a slow cooker. Cook on low 6-8 hours, until tender and falling apart.
While the beef is cooking, prepare the red chili sauce. Begin by removing the stems and seeds from the dried chilies.
Fill a medium-sized pot 2/3 full with water. Add the chilies to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chilies to keep them under the water. Cover the pot and let sit for 30 minutes.
Place the chilies with 1/2 Cup of the soaking water in a food processor or blender. Blend until smooth.
Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins.
In the pan, heat olive oil over medium heat. Add the minced garlic and cook until it just starts to brown, about one minute. Add the chili puree, cumin, and salt. Stir continuously while cooking for one minute or two. Remove from heat.
When the roast is done cooking, remove the roast to a rimmed cutting board. Pull apart the beef with 2 forks, or by hand. Remove any big chunks of fat or gristle.
Mix 1/4 cup of the slow cooker liquid juices from the beef into the (warm) red chili sauce. Discard the excess liquid.
Place the pulled beef back in the slow cooker. Pour the sauce over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve.

Adapted from From Scratch to Plate

Slow Cooker Pulled Pork Cuban Sandwiches- SRC

January 25, 2016

Get ready to sink your teeth into these babies!!!

But first let’s recap this weekend!

Since Price was gone this weekend in FL for interviews and to set up my dad’s house for our arrival in less than 3 weeks, it was just me and Autumn. I ditched the dog at the dog walker’s house so that I didn’t have to juggle him, Autumn, and the snow that really wasn’t here in Boston. So Autumn asked for the dog the whole weekend, which was heart breaking, but I’m sure that if she knew that having him around would have meant long walks in the cold in the baby carrier she wouldn’t have minded his little vacation.

Autumn and I did a whole lot of nothing. It was great. It was a live in your PJ’s and not wear a bra sort of weekend. Plus, we baked some brownies and a cake. And played with play-doh, thankfully we did not eat that. I had a friend over for dinner on Saturday after she went to bed and I’m just thankful that our constant laughter didn’t wake up Autumn.

As well, did a lot of snapping and chatting with a friend who is going through so tough times. Which, reminds me, hey dudes, how about not beating the shit out of your wives so you don’t get arrested? Good idea, right?! RIGHT!

Okay, now that that’s over, let’s get back to these awesome Cuban Sandwiches.

I picked this recipe out for this month’s Secret Recipe Club post because it sounded to easy and delicious. I mean, Rebecca had so many great recipes on her site, Making Miracles, so it was not a quick decision. I poured over a lot of recipes on her site, like her Blueberry Coffee Cake Muffins, Reese’s Krispie Popcorn, and Pizza Quesadillas. But I just had to try making my own Cuban Sandwiches.

Cubans Sandwiches are such great sandwiches!! I’ve had some really great ones but my most memorable one was when Price and I were on our Babymoon in the Florida Keys and we had one from Cuban Coffee Queen, shack like stand in Key West. It was totally awesome! We sat on benches in the sun while some random chickens ran around at our feet as we ate our sandwiches. ha!

I never considered making Cubans before seeing this recipe on Rebecca’s blog, but it seemed easy so I just figured I’d give it a try. Plus, I’m so glad I tried it since I love trying something new. It makes me feel great to learn something new.

There are just 3 basic processes to the make this sandwich- make pulled pork in the slow cooker (simple!), assemble sandwich (simple!), and press & cook sandwich (simple!).

So, I totally forgot pickles at the grocery store and I just couldn’t go back when I realized it while I was unpacking the stuff. I really just couldn’t go back, it would have been my 3rd trip to the grocery store in that Sunday. But I improvised the next day even before having to make another trip to the store, I went to the cafe in my office building and hit up the salad bar to get pickles. ha!!!

Once you’ve made these Slow Cooker Pulled Pork Cuban Sandwiches you will be hooked. So, now whenever you have a major craving for a Cuban Sandwich you will be able to satisfy it yourself!

Slow Cooker Pulled Pork Cuban Sandwiches

Makes 10-12 sandwiches

Ingredients

For the roast

1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
1 Tablespoon olive oil
1 Tablespoon white vinegar
2 teaspoons salt
1 teaspoon oregano or marjoram
1/4 teaspoon black pepper

For the sandwiches

Sliced Swiss cheese (1-2 slices per sandwich, depending on thickness of cheese)
Sliced ham (3 slices per sandwich)
Sliced dill pickles
Rolls (hoagie rolls or something oblong works best)
Yellow Mustard
Mayonnaise
Butter

Directions

For the roast, combine garlic, oil, vinegar salt, oregano, and pepper. Rub the pork with the spice mixture and refrigerate overnight.
Cook in a crock pot on low for 8-12 hours with 1/2 Cup of water. Shred when
To assemble the sandwiches, spread a thin layer of both mustard and mayo on the insides of the sliced roll. Layer cheese, ham, pickles, roast, and another slice of cheese on the bottom of a roll; top with other half of roll.
Press sandwiches in a buttered panini press or under a heavy cast iron skillet until bread is crispy and cheese is melted, about 3-4 minutes on medium-high heat. Cut on an angle and enjoy.

Adapted from Making Miracles

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Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Crockpot Breakfast Casserole

July 27, 2015

You know all those ECards that summarize something so perfectly that you crack up reading while on the train into work? I feel like someone is stalking my life and then writing ECards based upon what they saw. Some of them really hit the nail on the head about me.

Like this one

And this one.

And def this one.

And let’s not forget this one.

Okay last one.

I think that if I made my own ECard I’d have to do something about how ‘sleeping in’ on the weekend means getting up at 6am. Ouch.

We are naturally early risers but it still seems that we should sleep in a bit on the weekends. Well, tell Autumn that. To her, it doesn’t matter that it’s Saturday or Sunday. She still gets up between 5 and 5.23, magically. So that means by 8.30 she is ready for her morning nap. And so are we!

So that is why I was down right giddy when I saw the fabulous recipes for this month’s Secret Recipe Club post. I found the perfect breakfast recipe for the weekends. Perfect!

For this month’s Secret Recipe Club I was assigned Taci’s blog, Burnt Apple. Over the past dozen or so years Traci has really become the masterful home cook, far from her days of wall breaking rock hard muffins. She now focuses on healthy, budget friendly recipes that her family will enjoy. She balances a busy life with 3 kids, 2 dogs, and a traveling husband well, like how she balances out her healthy recipes with a few sweet treats in the mix. Hey we all have a sweet tooth!

I enjoyed checking out her extensive recipe collection. She offered so many different recipes, and I liked that she identified them as gluten free, vegan, and other dietary restrictions. It makes browsing a breeze! You can find the perfect appetizer, bread, dessert, drink, or kid-friendly dish!

I picked this Crockpot Breakfast Casserole recipe from the Burnt Apple because it would be ready for us when we stumbled downstairs in the morning at the break of dawn. It meant we just had to flip on the prepped coffee maker, grab some plates, and dig in. Perfectly low maintenance when you’re exhausted from the work week and you know you have a full day ahead of you.

Plus, it seemed like something that I could adapt to be a Whole30 recipe. I made it prior to kicking off this latest (3rd) Whole30 of the year so it still has all the yummy goodness like cheese and breakfast sausage. But I am definitely going to make it again soon in a compliant way.

The size and ease makes it for a great breakfast or brunch to serve to a crowd, like at the holiday’s or while on a family vacation. Awesome!

This was a hit in our house as Autumn ate 2 big plates of it. That is a big seal of approval!

The recipe called for 2 pounds of shredded potatoes, but I could only find a 1 pound 10 ounce package of shredded potatoes so I used that. I don’t think that it effected the end result so if you can only find that as well, then just use that.

There are so many ways for you to make this your own by trying different meats in it like bacon, chorizo, or ham. And then you can try different combinations of cheese. Or add some other veggies in it too.

I can’t wait to make this again really soon.

Crockpot Breakfast Casserole

Makes 8-10 servings

Ingredients

12 eggs
1 cup whole milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 pound 10 ounce- 2 pounds of shredded potatoes (frozen or fresh)
1 pound of cooked and chopped bacon, ham or breakfast sausage
1 cup diced onions
3 cups shredded cheddar cheese
1 teaspoon seasoning salt and 1/2 teaspoon of pepper per layer of potatoes

Process

In a bowl, beat together the eggs, milk, garlic powder and mustard. Set aside for later use.
Thoroughly grease a crockpot.
Layer 1/3 of the potatoes in the crockpot. Sprinkle the seasoning salt and pepper on top, then 1/3 of the meat, onions, and cheese. Repeat layers.
Pour the egg mixture evenly over the layers.
Set crockpot to low. For fresh hash browns, cook for 6-7 hours. For frozen hash browns, cook for 8-9 hours. Casserole is finished when eggs are set.

Adapted from The Burnt Apple

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Check out all the other great Secret Recipe Club posts this month!