CrockPot Vietnamese Roasted Chicken Recipe

Day 182.

We eat a LOT of chicken in our house. I grew up on boneless, skinless chicken, and we had it quite often. When I started cooking and shopping for my own family, I followed suit and make sure that we have plenty of chicken parts in the freezer.

The problem with eating a lot of chicken is that you get bored.

Really bored. And you start to hate chicken.

and maybe you begin to kind of want to gouge your eyeballs out with a fork at the idea of another boring dry chicken meal.

This is not a boring dry chicken meal. This is the opposite. This chicken is juicy, full-of-flavor, and downright adventurous.

I was inspired by reading this post at Sunday Nite Dinner. I still have fish sauce in the house from when I made the Pho, and was excited to have another use.


The Ingredients.
Adapted from Sunday Nite Dinner.

--4-6 chicken thighs (my thighs had skin and bones)
--1 1/2 Tbl gluten free soy sauce
--1 1/2 Tbl fish sauce
--1 1/2 tsp white sugar
--1/2 tsp black pepper
--4 cloves chopped garlic
--1 Tbl canola oil
--foil (optional)

The Directions.

I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin. It didn't really work, but it was a fun experiment.

I put the chicken on top of the foil balls.

Combine sauce ingredients in a small bowl, and pour over the top of the chicken. My chicken was frozen solid and I worried that the flavor wouldn't sink in as nicely as it would if I had marinated it for a while--it was fine.

Cover and cook on low for about 6 hours, or on high for 3-4. The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.

The Verdict.

Make this. Eat this.

The skin didn't get crispy the way that I was hoping it might by using the foil balls. But, the chicken was moist and fell apart---the sauce is an amazing flavor that I haven't had before. I will definitely make this again. I'd like to try the sauce on drumettes as an appetizer.

We ate it over white rice---and practically licked the remaining sauce out of the crock.

super yummy.

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CrockPot Macaroni and Cheese Recipe

Day 181.

This is the best macaroni and cheese, ever. Ninety-seven days ago, when I made the crockpot ziti, my buddy Alison wrote in the comments her recipe for macaroni and cheese.

I waited too long to make it----this is a superb recipe.

I wouldn't recommend putting this in the crockpot unsupervised. There is a lot of liquid and the noodles cook VERY quickly. Our pasta was perfectly cooked and al dente after about 90 minutes on high, but I left it on and accidentally fell asleep on the couch when I should have been folding laundry. An hour later, the pasta was still amazingly delicious, but it got mushy. The above picture was taken after I fell asleep. Imagine the pasta fully intact, doing the back float in a yummy sea of cheesy goodness.

The Ingredients.

--1/2 pound uncooked macaroni or hearty pasta (I used a 1/2 bag of Trader Joe's Brown Rice fusilli)
--4 cups of milk (I used skim cow's)
--1 egg (Alison's recipe calls for 2. I only had one in the house because we had company over the weekend and they ate all my eggs. Well, Adam cooked them all my eggs. And left the carton in the fridge with only 1 egg in it and didn't write eggs on the list even though I've been to the store numerous times this week and could easily have bought eggs. It's a good thing he's so cute.)
--4 cups shredded cheese (I used all cheddar)
--1/2 t kosher salt
--1/2 t black pepper
--1 tsp dried mustard (edited 8/24: okay. I made a mistake and originally wrote a BIG T which is tablespoon. yet, some people made it with that much mustard and liked it. So use what you'd like. I'm so sorry!)


The Directions.

Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.

Add cheese and noodles, and stir well to combine. Pour the mixture into the crockpot.

It will be very liquidy.

Cover and cook on low for 2-5 hours, or on high for 1-3. The cooking time will vary depending on what size crockpot you are using, and how quickly it heats and cooks. I was quite surprised at how quickly our pasta got fork-tender.


The Verdict.

Woah. This tastes like macaroni and cheese should taste. The cheese on top was bubbly and brown and had the neat texture it gets when baked in the oven. The pasta was perfectly cooked.

Until I fell asleep.

The kids each ate 2 bowls, and my three-year-old has requested that I make this every single day for lunch from now on. In the crockpot.

I was a little surprised that the ingredients called for only a half-pound of pasta. This was more than enough food for 6 people to eat. The pasta swelled and completely filled a round 4qt.

Thank you, Alison! xoxox

*** Edited July 7 to add: There have been mixed reviews on this dish! Please read the comments for suggestions, and attempt at your own risk! ;-) *** -steph

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CrockPot Edamame Dip Recipe

Day 180.

I've gotten a few requests for more Little Dipper recipes. Boy, that little guy is adorable. Or is it a girl? I go back and forth. Maybe it's unisex.

Anyhow, most of the dip recipes can be easily adapted to the Little Dipper. I'd recommend the garlic dip, the sundried tomato, and the hot and spicy artichoke. Or, test out this edamame dip---it's reminiscent of hummus. Sort of. But not really.

well, kind of.


The Ingredients.

--1 cup shelled edamame, slightly thawed
--2 chopped garlic cloves
--1 T mayonnaise
--1/2 t cumin
--the juice from 2 limes

The Directions.

If your edamame is frost-bitten like mine was, thaw for about 45 seconds in the microwave. Chop or food process the edamame and garlic into tiny chunks. I used my pampered chef chopper-thingy.

Add to the Little Dipper. Add the mayo, cumin, and lime juice. Stir well.

Cover and cook (there isn't a temerature setting on the Little Dipper) for 30-45 minutes, or until heated through.

Serve with pita chips, pita bread, tortilla chips, or corn tortilla triangles.


The Verdict.

This was a very nice snack, it would have been even better if the chips weren't stale. The girls and I gobbled it up, although it was a bit spicy for them. My garlic cloves were enormous.

I have FOUR bags of frozen edamame, and am glad to have a way to use them in a way we all enjoy. Four bags. How did that happen?

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CrockPot Tomato Curried Potatoes

Day 179.



I found a new-to-me blog yesterday when I was following link after link after link. I immediately wrote down all the ingredients for Julie's Tomato Curried Potatoes, and shut down the blog. When the potatoes were done I spent forty-five minutes finding the blog in order to give proper credit.



I live an exciting life.



Jan 09: I have re-made and edited this post. The ingredients listed reflect my changes.



The Ingredients.

Adapted from Dinner with Julie



--7 red potatoes

--1 T olive oil

--1 can diced tomatoes, drained

--2 t paprika

--2 t curry powder

--2 t chili powder

--2 t sugar

--1/2 t kosher salt





The Directions.



Use a 4 quart crockpot. The night before cooking, wash and chop the potatoes in 1-inch chunks and put into a zippered freezer bag. Add olive oil, paprika, curry, chili powder, sugar, and salt. Shake well. Add drained tomatoes, and toss again. Refrigerate overnight. In the morning, pour bag into crockpot, and turn on. Cover and cook on low for 6-7 hours, or on high for about 4. The potatoes are done when they are fork-tender.



The Verdict.



These smelled delicious while they were cooking, and transferred nicely to the crock. The potatoes were tender and had a nice browning of the skin. The first time I made these, I didn't add enough spices. This is the right combination, and if you have time to do so, marinating overnight in the refrigerator is really the way to go.



Thank you so much to Julie!

if you like this, you might like these:

Thai Curry

Indian Curry

Indian Chicken

Vegetarian Curry

Thai Coconut Soup

Lamb Vindaloo

Indian Spinach with Potatoes

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CrockPot Philly Cheesesteak Soup Recipe

Day 178.

mmmm. Philly Cheesesteaks. I made them earlier in the year, and they were delicious. But perhaps maybe you don't have bread in the house, or you don't want a bunch of carbs, or you don't want to chew a lot... guess what? I have a solution!

Make Cheesesteak soup! In the crockpot!

This was a nice weekday dinner for us. I got the soup prepped and plugged in by 9am, and we spent the day out and about and came home to a hot, flavorful, and hearty soup that we all enjoyed. We served it with two salads: spinach and potato.

This would be a fun (and memorable) dish to take to a pot-luck or recipe exchange.


The Ingredients.

--1 pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)
--4 cups beef broth
--2 cups skim or 2% milk
--1 T butter
--1 yellow onion, cut in chunks
--2 bell peppers (I used one green, one red)
--2 t gluten free Worcestershire sauce
--3 cloves chopped garlic
--1/2 t black pepper
--1 t kosher salt
--8oz provolone cheese (to add at the very end)


The Directions.

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk.

Cover and cook on low for 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.

Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.


The Verdict.

This is a delicious soup. I was very pleased with the flavor of the broth. The broth is thin, if you feel you'd like a thicker broth, you can make a roux on the stove with the butter and some flour before adding to the crockpot. I don't like cooking before cooking, and opted to not bother with this step. But I also don't care if the broth is thin. If thin broth bothers you --make the roux.

My kids really liked this. They didn't eat the vegetables, though. I garnished with a bit of shredded Parmesan before serving.

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CrockPot Salsa Chicken Recipe

Day 177.

I got an email last week from Beckie, who suggested that I make her salsa chicken recipe. I'm so glad that I did! This is a super easy, super delicious meal, that is very low in fat, and filling. We had it over some rice, and scooped up the extra sauce with corn tortillas.

The Ingredients.

--6-9 chicken thighs, or equivalent body parts
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn

The Directions.

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.


The Verdict.

This was a really yummy dish, and I liked how low in fat it was. If you don't have enough meat in the house, or would like to stretch the dish, you can add a 1/2 block of cream cheese, a cup of sour cream, or a can of cream-of-something soup to the ingredients. I really liked it like this, though---but I know that I've made something similar in the past with a creamyish sauce.

Thank you, Beckie! This was a great meal for my family, and I'm enjoying the leftovers as nacho topping.

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How to Make CrockPot Crayons

Day 176.

What's the best thing to do with old, broken crayons? Recycle them! This is a great rainy (or overly hot) day project, that is both fun and useful.


The Ingredients. --old crayons

--muffin tin or candy mold. I was ecstatic to find a 6-hole, throw-away muffin tin at the grocery store. I really want to try and make cupcakes. In order for it to fit in my 6qt oval Smart-Pot, I needed to trim the edge a little with some scissors, but afterward I did that, it fit nicely into the crockpot. My friends have candy molds that fit in their crock perfectly, and next time I'm at the craft store I'm going to look for them.

--kid helpers.

The Directions.

Sort the crayons into color families, and peel the wrappers off. It helps to soak the crayons in some warm water before peeling.

Break the crayons into small pieces, and load into the candy mold or muffin tin. It's best to mound the crayons up a bit; they will melt and shrink down.

Put the tin or mold into the crock, cover, and turn on. We cooked our crayons on high for 1.5 hours.

Once the crayons have melted completely, your crayons are done. Let the hot wax sit in the crock and begin to harden before trying to remove the pan--- you don't want hot crayon wax spilled, or to get burnt.

Refrigerate the pan for 30 minutes, or until the crayons have hardened completely and pull away from the edges. Pop out and enjoy!

The Verdict.

This was a fun project to do. We were surprised at how easy some crayons peeled, and how others needed to soak for quite a while to loosen the wrapper. We also noticed that crayola crayons sunk, while the generic crayons floated. The same thing happened in the melting process---the generic wax floated to the top, and the deep crayola color sunk to the bottom---which meant that in order to get a nice color, the kids need to use the bottom of the crayon. I will make these again. They were easy and the kids had a ball.

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CrockPot Coconut Cake Recipe

Day 175.

I'm excited about this cake. I recieved a request from Giabella to make a coconut cake in the crockpot, and I had the perfect opportunity this weekend to test it out. We had some family events to attend, and house guests---everybody who had the opportunity to try this cake loved it. Cooking cake (especially a gluten free cake) in the crock ensures a moist cake every time. I used a store-bought cake mix to save valuable flour mixing time, but if you have a favorite secret cake recipe, go ahead and use it.

The Ingredients.

--cake mix (gluten free cake mixes make a ONE layer cake, that is what I used, but if you want a thicker, more traditional cake, use two boxes)
--the ingredients the box tells you to use (butter, oil, eggs, etc.)--use the quantity the box tells you to
--can of coconut milk
--1 t. coconut extract

for use after baking:
--2 T powdered sugar
--sweetened shredded coconut
--cream cheese frosting (optional)

The Directions.

I used a round 4qt crockpot for this recipe.

Follow the directions on the box for the amount of eggs and oil used. Instead of using milk or water for the liquid, use coconut milk. Make sure to shake the can really well, to mix the cream.
Add 1 tsp of coconut extract to the batter.
Save the rest of the can of coconut milk, we're going to use it later.

Spray your crockpot with cooking spray, and pour in batter. Cover and cook on high for 2-4 hours, or until a toothpick comes out clean. I did NOT vent the lid with a chopstick this time, because I was interested in seeing if it would cook without being vented. Our cake cooked perfectly in 2.5 hours on high. If you see a bunch of condensation on the lid, or if you'd prefer to vent, go for it. But I think it will take longer to cook, because a lot of the heat will escape through the lid-gap.

When the cake is finished, mix 1/2 cup of the reserved coconut milk with 2 T of powdered sugar. Poke holes in the hot cake with a skewer and pour the sweetened coconut milk over the top of the cake. If you are not going to frost, sprinkle on shredded coconut. If you are going to frost, save the coconut for later.

Let cool to room temperature, then refrigerate for about an hour, or for as long as you can stand it.

If frosting, now is the time to do it. I thought I was going to frost the cake, but I completely forgot. It was sweet enough without the frosting, but I am one who thinks cakes need frosting. It's your choice.

Serve the chilled cake right out of the crockpot.

The Verdict.

We have a new favorite cake! I loved this, and so did the rest of the family. Thank you to Giabella Designs for the awesome idea!

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Super Easy Fajitas Thanks to the CrockPot

Day 174.


I've mentioned before how much my family loves Mexican food. My kids will eat anything with cheese and sour cream on it, and avocado was their very first food. Fajitas are fun to make (I like the name---they sound much fancier than tacos for some reason), and are very easy to prepare with the help of the crockpot. I get the meat going in the morning, and then can head out for fresh ingredients at some point during the day, or ask Adam to stop on his way home.

The Ingredients. --2 lbs of thin cut stir fry beef (you could use chicken)
--1 or 2 packets of fajita seasoning mix (I said one or two because I've found that it's awfully spicy if I use 1 packet per pound of meat as directed on the label--use what you think is right for your family. Make sure to read labels carefully if GF. I stick to McCormick for their clear labeling.)
--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water

The Directions.

Dump your meat into the crockpot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. I like to cook on low for as long as possible, because I don't like to chew forever. Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

The Verdict.

This is a family favorite. We make fajitas often, and always use the crockpot. I can't imagine taking the time to brown the meat on the stove and then let it simmer in the fajita seasoning until it's tender enough.

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CrockPot Breakfast Risotto

Day 173.

I love risotto. I was very pleased with the crockpot risotto I made earlier in the year---it was cheesy and creamy and delicious.

I think I just drooled a little, remembering.

I was excited when I thumbed through a little Crock-Pot recipe card book that I got at the grocery store to see that there was a Breakfast Risotto recipe listed, and that I had all of the necessary ingredients in the house. I followed the recipe, with a few tweaks. I found a pretty surprising typo, also...
see if you can find it.

The Ingredients.

--1/4 cup butter
--3 little apples (I had 2 greens, and 1 red in the house)
--1 1/2 t cinnamon
--1/8 t nutmeg
--1/8 t cloves
--1/4 t kosher salt
--1 1/2 cups arborio rice
--1/3 cup brown sugar
-- 4 cups of liquid. I used a tiny can of apple juice, and half and half for the rest.

The Directions.

I used a 4 qt round crockpot for this dish.

Turn your crock to high and add the butter so it can start melting. Wash and cut up your apples while it begins to melt.

Add the rice to the butter, and stir it around to coat it nicely. If the butter isn't completely melted, don't worry. Mine wasn't either, and it didn't seem to make a difference.

Add the apples, and spices. Stir in the juice/milk.

Cover and cook on high for 3-5 hours, or on low for 6 or so.

I was really surprised how long it took---I needed to cook it on high for 4.5 hours---and since I just made the rice and beans, I thought it would cook as fast as that dish did.

The Verdict.

Oh my. This was delicious. The kids each had 3 small bowls, and I had more than I probably should have since it was full of half and half. But it was very tasty.

The half and half did separate a bit, and created some white chunks. We had it in the house because we made some plastic bag ice cream, and I didn't want it to go bad, but next time I'll stick to 2% milk in the crock. That said, the white chunks dissipated after a quick stir, and it didn't taste sour or weird at all.

It was creamy and delicious. We added a touch more brown sugar to the top and sprinkled on some dried cranberries.

I will definitely make this again, and not try to fix the brown rice and quinoa dish. The kids decided it was porridge and did a whole bear and Goldilocks routine. My part was sitting on the couch and eating. good deal.

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CrockPot Beans and Rice Recipe

Day 172.

I had two extra kids yesterday, which is wonderful---it meant my kids were happy and entertained and I could do the things that I've been meaning to do, but haven't gotten to since school has let out.

Like laundry.

Having two extra kids also meant that I couldn't go to the store to shop for elaborate ingredients for dinner, and needed to use what I had on hand in the house. Which was pretty much nothing.


CrockPot cooking rocks for pulling together a meal when you don't have a meal planned. Some of my best soups and meat dishes have come from dumping in a can of this, or adding some herb that I had never used before. I feel safer experimenting with the crockpot than I do on the stove or with the oven---the flavors mellow and I have so long to taste and prod the food, that if the dish needs and extra something-or-other, I can throw it in and nothing is wasted.
Usually.


The Ingredients.
--1 can of black beans --1 can of pinto beans
--1 cup of rice (we were low on brown rice, so I needed to use a bit of arborrio to round out the cup) --1 can (14.5 oz) of diced tomatoes
--1 T olive oil
--1/2 t kosher salt
--1 t Italian seasoning
--1/2 T dried onion flakes

The Directions.

--put the 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.

--drain and rinse the beans, and add them

--drain the tomatoes, but reserve the liquid in a measuring cup. I got a little under a cup of tomato juice. Add the tomatoes.

--add water to the measuring cup with tomato juice. You need 2 cups of liquid.

--add seasonings stir well, and cover.

Cook on low for about 6 hours, or on high for 3-4. My beans and rice cooked in an oval 6qt Smart Pot for 3.5 hours. It is done when the rice is tender. Brown rice or wild rice will take longer to cook than white rice--- I was surprised at how quickly it cooked. Our dinner was ready at 3:30. oops.


The Verdict.

This is a very nice clean-out-the-pantry dish. It's been hot here, and plugging in the crock and then going out in the sprinklers is a great way to spend the afternoon. I liked how the meal was "free"--because last year I would have ordered take-out as a "reward" for having extra kids, and because it was warm out.

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CrockPot Spinach and Feta Quiche

Day 171.

While I was working last week, I came across a recipe for a Crustless Spinach and Feta Quiche on the Baking Bites website. I happened to have all the ingredients in the house, and gave it a go the other day in the crockpot. I liked it, but I liked the egg, mushroom, and feta dish better. This is very similar, except that I put in some flour as suggested to create a thicker filling and to try to create a mock-crust.

I haven't ever had a homemade quiche. I've had frittata a bunch of times, and maybe that's almost the same thing, but the only quiche I've had that have been called quiche are the tiny frozen ones from Costco. Those are delicious.

The Ingredients.

Adapted from Baking Bites

--6 oz bag of baby spinach

--1/2 onion, minced

--3 eggs

--1/2 cup flour (I used Pamela's)

--1/2 t baking powder (I omitted this, since Pamela's has baking powder in it)

--1/8 t cayenne pepper

--1/2 of a 4oz block of feta

--1 1/3 cup of milk

The Directions.

I used my mom's 4qt round crockpot for this dish, because I felt quiche should be round, and I still haven't given it back since Easter.

Butter or spray your crockpot stoneware insert. In a separate bowl, mix the milk, egg, flour, and cayenne. Add the onion and spinach to the bowl, and stir until all of the spinach leaves have a bit of the mixture on them. Pour into the crock, and shove down the spinach leaves with a wooden spoon.

Crumble the 1/2 block of feta over the top.

Cover and cook on low for about 6 hours, or on high for about 4. This is done when the edges are brown, and start to pull away from the sides of the crock. Check with a knife to make sure the eggs are fully cooked.

Unplug and let stand for 15 minutes before cutting.

The Verdict.

I liked this, but we didn't eat very much of it. I made it for dinner, but we mostly ate leftover ribs. The kids didn't try a taste. I wanted the cayenne to stick out more, and it was completely lost. The flour did settle a bit, which was neat to see, and the spinach and the egg was very moist and tasty. I like the combo of spinach and feta, and will probably try to do something like this again, but maybe with some more feta spread throughout, and perhaps a touch of lemon. I kept wanting a citrus bite.

Thank you, Baking Bites!

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CrockPot Bacon and Cheese Chicken Recipe

Day 170.

I was blog surfing the other day and found a recipe entitled Bacon Cheeseburger Chicken. I knew that this was something that I had to try, and printed it out on the spot.

The internet loves bacon. It cracks me up how the love of bacon makes it's way through the blogosphere---I read about bacon on parenting blogs, life blogs, DIY blogs, and business blogs. Probably because I'm allergic to pork, I don't have an amazing love affair with bacon. I have discovered that beef bacon is very tasty, and according to my pork-eating family and friends, it tastes marvelous, and maybe even better.

But I don't crave the flavor of bacon. Now chicken and apple sausages are another thing...

I actually used turkey bacon for this recipe, since I had a bunch left over from the jalapeno poppers.

The Ingredients.

Adapted from Bacon Cheeseburger Chicken

--2 T olive oil

--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)

--12 pieces cooked and crumbled bacon

--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)

--1/2 cup Ranch salad dressing

--1 cup shredded cheddar cheese

The Directions.

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

The Verdict.

We all loved this. It didn't remind us of a cheeseburger, though, and most of the dinner conversation revolved around the name and how it would be misleading to throw in the word "burger." I thought the use of the word was cute, but ultimately, I lost 1 to 5. (my brother and his wife were over for dinner. Hi Andy! Hi Karen!)

Very tasty. Thank you to Kevin and Amanda!

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CrockPot Broccoli and Three Cheese Soup Recipe

Day 169.

This is an amazing soup. I didn't want to stop eating it---my stomach was full, but my tongue wanted more and more. The kids each had thirds.

Put some cheese on your shopping list, you've gotta try this one.

The Ingredients.

--1 qt chicken broth (or vegetable)

--2 cups milk (I used 2% cow's)

--2 10 oz bags of frozen broccoli florets

--1/2 diced white onion

--1/2 t black pepper

--1/2 t kosher salt

--1/2 t ground nutmeg

--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.

The Directions.

Mince the onion into really small pieces. I used my pampered chef chopper thingy. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.

Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

Serve with your favorite rolls or drop biscuits.

UPDATED: so, um, some of you have issues with texture and HATE the way the broccoli and cheese collide. You should blend this a bit, then. Use a hand held stick blender to blend some of the large broccoli florets. In doing so, the broth will thicken without needing to add extra calories with a roux, and the texture will be more even. And no worries, there's no judgment from me... :-)

The Verdict.

This is the best broccoli and cheese soup I have ever had. That sounds like a big stretch or an exaggeration, but this so very much beats the canned soup, or the stuff I've had at Fresh Choice. And that's the only other broccoli and cheese soup I've had---so this wins.

I read about six different recipes before deciding on making up this one. I didn't like the idea of making a roux with butter and flour and stirring that in to thicken the broth. It seemed like an unnecessary step. This broth is thin, but very buttery in flavor. I am happy that I didn't mess with making a roux.

I sent Adam to the store to get the cheeses, and he went to a rather expensive grocery store. My heart skipped a bit when I read the price tags; if I was shopping myself, I wouldn't have bought them. This cheese combination is magical---it works better than I could have imagined, but since I'm me, I probably would opt for the 4-cheese blend of shredded cheese next time for two of the cups and then a cup of cheddar.

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Orange Chipotle Ribs in the CrockPot

Day 168.

We made a few different types of barbecued ribs yesterday for Father's Day. We made ribs on the outdoor barbecue, and we took a page out of Jared's book and barbecued in the crockpot. Guess what? Jared's right---barbecuing in the crockpot is the way to go.

The meat is much more tender and flavorful, and you don't get that charred meat taste in your mouth that reminds you (me) of the Marlboro Man.

The Ingredients.

--3 pounds beef or PORK ribs

--1/2 cup ketchup

--1/4 cup orange marmalade

--1/4 cup apple cider vinegar

--2 T soy sauce (La Choy and Tamari wheat-free are gluten free)

--2 T brown sugar

--2 t chipotle chili powder

--1/4 t cumin

--1/4 t ground ginger

--4 cloves smashed and chopped garlic

The Directions.

I used my 6qt smart-pot for this dish--the ribs fit well inside.

I didn't brown or pre-cook my meat at all. It was thawed, however. If you are using frozen meat, it will take longer to cook, but will be just fine.

In a mixing bowl, mix all of the ingredients for the sauce---which is everything listed up there, minus the ribs.

Put the ribs into your crock--you may need to cut the racks up with poultry shears to get them in there nicely.

Pour your sauce over the top.

Close and cook on low for 8-9 hours, or on high for 5-6. The meat is done when it has reached the desired tenderness and is no longer pink. I prefer the meat to fall off the bone, and eat with a knife and fork. If you'd rather gnaw on the bones, pull them out after 4 hours on high or 6-7 hours on low.

The Verdict.

I was very pleased with the tenderness of these ribs, and with the sauce flavors. I picked a pretty tart orange marmalade, and the orange rind flavor was pretty pronounced. It was good, but I think next time I'll add a touch more brown sugar. I did not find the sauce on the ribs to be spicy, but the remaining sauce in the pot had quite a bit of heat.

The kids have finally begun to appreciate ribs. They still ate a hot dog, but they both ate enough of the ribs that they needed the sauce scrubbed off with a washcloth.

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CrockPot Jalapeño Poppers Recipe

Day 167.

Happy Father's Day! If you are looking to make dad some awesome manly meat today, I suggest:

A-1 and Dijon Steak

Blue Cheese and Steak Roll-Ups

Korean Barbecue Ribs

Lamb Chops

and if he's vegetarian...

Eggplant Parmesan with Feta

OR, make him these yummy jalapeño poppers. Because they have cheese and bacon in them, and everyone knows that the way to a man's heart is through cheese and bacon. And since they aren't breaded and deep-fried you can kind of sort of pass them off as health food.

sort of.

The Ingredients.

--10 jalapeños

--1/2 block cream cheese

--1/4 cup sour cream

--1/3 cup shredded parmesan cheese

--9 pieces of crumbled bacon (I used turkey, but go ahead and use PORK!)

--1/3 cup water

The Directions.

I used a round 4 qt Crock-Pot for this dish.

Okay. I have never before cut up jalapeños. When I used them in the chili and the Korean ribs, they were whole, and when we made cioppino, Adam cut them up.

The food tv people say to use gloves when cutting up jalapeños. LISTEN TO THEM. I was in pain, PAIN, for about 3 hours in all of my fingers. I took Aleve and sat with an icepack for quite a while, I was so very bothered by the juice. Be aware.

I actually just shuddered typing this out, remembering the sting. Please be careful.

Anyhow, wearing gloves, cut the tops off of the jalapeños, and scrape out the membrane and all of the little white seeds with a knife under running water.

In a bowl, mix together your stuffing mixture of cream cheese, parmesan cheese, sour cream, and crumbled bacon.

Fill the empty jalapeño cavities with the stuffing. I used my fingers. You could probably be fancy and pipe it in with a plastic bag, but the fingers worked.

Put the 1/3 cup of water at the bottom of your crockpot, and lay the stuffed jalapenos on top.

Cover and cook on high for 2-3 hours, or on low for 3-4. They are done when the skin of the jalapenos start to wilt and look wrinkly.

Serve hot or at room temperature. I like them best at room temperature.

The Verdict.

These are delicious, and aren't overly spicy---the heat was just right for me. I made them for my brother and his wife, but didn't think to make them until right before we ate dinner. So we had them after dinner and dessert, which is a bit weird. I was too full to enjoy them that night, but adored the leftovers.

which I ate for breakfast.

with coffee.

because I'm a total weird-o.

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Cajun Roasted Turkey Breast CrockPot Recipe

Day 166.

This is a moist, flavorful way to make turkey breast. I like turkey, but don't like the dryness and blandness that sometimes comes along for the ride when making turkey. Cooking turkey in the crock really helps with keeping the meat from becoming overly-dry.

You can rub whatever spices you like on turkey pieces, but I was in a Cajun mood, and was pleased with this spice combination.

The Ingredients.

--turkey breast

--1/2 t black pepper

--1 t kosher salt

--1/2 t red pepper (cayenne)

--1 T onion powder

--1/2 t paprika

--1/2 t thyme

--1/4 t nutmeg

--3-4 sprigs of fresh rosemary, or 1/2 t dried

--1 cup chicken broth

The Directions.

I used my 6qt Smart Pot Crock-Pot for this dish.

I took the skin off the turkey breast. I know, I'm a weirdo.

In a bowl, combine all of your spices together. Rub the turkey with the spice mixture, getting it in all the nooks and crannies. Put the bird piece into the crock, meaty breast side down. If you have extra spice mix left, go ahead and pour it on top.

Add the 1 cup of chicken broth.

Cover and cook on low for 6-8 hours. There isn't much moisture in turkey, so try not to peek too often.

Serve warm with your favorite sides, and save the leftovers for sandwiches.

The Verdict.

This turned out the way that I expected. It was not dripping in moisture the way that a whole chicken is after being crocked, but it was only the white meat of the turkey represented ---where as in the whole chicken you get a nice mix of brown meat, which has tons of juice.

The kids ate it dipped in barbecue sauce, and we've been having leftovers for sandwiches the whole week.

I liked the spice combo--it gave a bit of kick on the outer edge, with out being over-powering.

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CrockPot Meatloaf Recipe

Day 165!

only 201 left to go....

ack!

In honor of Retro Week, I finally made meatloaf last night in the crockpot. If you google meatloaf in crockpot or crockpot meatloaf you will get a bazillion different ways to make meatloaf in the crock. I got overwhelmed reading them, and decided to make it the way that I always make meatloaf: throw in what I feel like at the time and hope for the best.

The very first time I made meatloaf kind of traumatized me, so I don't make it very often.

We were living in a 2-bedroom apartment with shag-green carpet, and the kitchen was teeny-tiny. My eldest was a newborn, maybe only 6 to 8 weeks of age, and the kid DID. NOT. SLEEP. like at all.

I hadn't gone back to any sort of work yet, and had regained some energy, so I decided to pop her into the sling and walk to the store, hoping she'd fall asleep on the way. She did. I called Adam and told him I'd make whatever he wanted for dinner. He picked meatloaf. Okay, then, meatloaf it was. I gathered the ingredients I thought I would need, and remembered to sway and jostle properly, so the baby wouldn't awaken. I somehow managed to get home the mile walk from the store, with a bag in each hand without waking the baby.

I was ecstatic.

I unloaded everything--except the baby. There was no way that I was going to disturb her sleep for anything.

I remember flipping on the stereo, and opening the front door and the windows to get a bit of air into the stuffy apartment while I got to work on the meatloaf. I had no idea what I was doing, but started cramming different shredded vegetables, breadcrumbs and pasta sauce into a bread pan.

I cracked an egg, and heard a bellow from the open front door, "UPS!"

I screamed, and dropped the egg.

Into the sling, and onto my newborn's head.

She was covered in raw egg.

And she woke up.

And we both cried.

I didn't make another meatloaf for four years.

BUT! I made one yesterday. For you people. ;-)

The Ingredients.

This is what I did. You can use your favorite secret family recipe.

--1 lb lean ground turkey

--1/2 lb lean ground beef

--1 chopped red bell pepper

--1/4 cup uncooked brown rice

--1 14.5 oz can of tomatoes with Italian seasoning (the whole can, juice too!)

--1 T A-1 sauce

--packet of onion soup mix

--1 egg

--1/4 cup (or so) of ketchup

The Directions.

--in a mixing bowl, combine all of the ingredients except for the ketchup and mix. I always use my hands, because that's what my mom does. Remember where you put your rings!

--squirt the ketchup all over the top.

You can put the entire meat mixture directly into your crockpot, or you can put it into a heat-resistant dish inserted into your crock. It is your choice. I used my 6qt Smart Pot, and put a loaf pan into it. What I like about using the loaf pan is that the fat kind of bubbles up and out over the top of the pan and then collects in the crock.

I wish I had one of those insert things that goes in the loaf pan for meatloaf with the little holes so the fat can drain. But I don't.

If your crock is only 4 qts, just plop the meat into the crock. You can suck away some of the fat that collects on the top with paper towels a few hours into cooking time if it grosses you out.

Cover and cook on high for 4 hours, or on low for 6-8. The meat is done when it is brown and fully cooked when you cut into it.

Let the meat sit for about 30 minutes before you slice and serve.

The Verdict.

I didn't let my meat sit long enough and it fell apart. It was kind of like meatloaf hash. It tasted wonderful, but I was bummed that it didn't slice the way that I knew it could if I hadn't rushed the process.

My parents came for dinner and liked it, and took home some leftovers. They fed the kids while Adam and I went for a run, and the kids ate it for them. I think grandma and grandpa should come over for dinner more often---the kids eat MUCH better for them.

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