My toughest critics

My toughest critics

Thursday, March 29, 2012

Broccoli soup

Princess loves broccoli and loves soup. She is always asking me to make soup. This was a great recipe and super easy. I loved it and it freezes really well. Taken from Crock'in Girls and tweaked.
3 ½ lbs potatoes, peeled and cut into ¾ in pcs
1 small sweet red pepper, seeded and chopped
1 package (10 oz) frozen chopped broccoli
4 cups chicken broth
1/3 cup half-n-half
1/3 low fat sour cream
1 tablespoon cornstarch
1 ¼ teaspoons salt
½ teaspoon black pepper
4 scallions thinly sliced
4 slices bacon cooked and crumbled (optional or can use the pieces found in salad dressing aisle)
Shredded cheddar cheese (optional)
any other frozen veggie (I used corn, carrots and peas)
Directions:Combine potatoes, red peppers, veggies and broccoli in slow cooker. Pour broth over top; cover and cook 3 hours on high or 6 hours on low.In a small bowl, stir together half-n-half, sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-n-half mixture and scallions. Spoon soup into bowls when thickened.Garnish with bacon, cheese, and additional sour cream if desired

Wednesday, March 21, 2012

5 Layer crock brownies

Now this is not a pretty dish, but it sure tastes amazing! Not something I would serve to company but man of man were Captain and I licking the crock.
This is from 365 days of slow cooking
1 box brownie mix
1 egg
4tbs butter melted
1/4 cup water
1/2 cup coconut
1/2 cup walnuts
1/2 cup oats
1 can sweetened condensed milk
spray crock really really good ...really good. place melted butter in bottom of crock. Mix brownie mix, water and egg until no more powder lumps. Pour in crock, pour can of condensed milk on top. sprinkle oats followed by coconut and walnuts on top. Cook on low for 2.5 hours or until edges separate from crock. remove lid and allow to cook for 20 more minutes to get rid of condensation. Enjoy. I did not cook this quite long enough so the middle was a little gooey but nobody was complaining here.

Saturday, March 17, 2012

Italian Beef Hoggies

I love love love Italian beef sandwhiches with extra gravy and peppers. This is seriously one of my all time favorite meals and when I was pregnant with little man I must have eaten three a week...I know, totally gross. There is a local place here called Portillos that has the best BEST best Italian Beef Sandwhiches. I wanted to come as close as possible at home with my crock. I combined a recipe on Pinterest, one on and melskitchencafe. I think I hit the mark! Super yummy!

1 can of beef broth
1 cup of water
pinch of salt
pinch of pepper
3 tbs italian seasoning
1 teaspoon garlic salt
1 teaspoon dried parsley
1 package Italian dressing powder mix
3lb chuck roast or pot roast
1 hot pepper sliced
1 jar roasted red peppers (by pickels)
1 bannana pepper sliced
mix all above together and pour over roast in the crock. Cook on low for aprox. 7 hours. Pull meat apart with a fork and put back into crock. Serve over french bread with gravy.

Sunday, March 11, 2012

Chicken Gohan Stew

2 large bone in chicken breasts or 3 boneless skinless chicken breasts
3 – 4 inch piece fresh ginger, peeled and finely sliced
6 cups chicken broth
5 ounces frozen green peas, defrosted ( I did not add these)
5 ounces carrots, peeled and cut into thin matchsticks
3/4 cup uncooked Japanese rice
3 tablespoons soy sauce
juice of 2 limes
salt and pepper, to taste
scallions, thinly sliced to garnish
shichimi togarashi, to garnish (optional)
1. Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger. Pour the chicken broth into the slow cooker. Place the lid on the cooker and cook on a low-heat setting for 3 1/2 – 4 1/2 hours, until the chicken is tender (If you use bone in chicken breasts at this time remove chicken from crock and pull meat off the bones. Put meat back in the crock and discard bones)
.2. Stir in the rice, peas, and carrots and replace the lid. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.
3. Shred the chicken using two forks and then return it to the slow cooker. Stir in the soy sauce and lime juice and add salt and pepper as needed. Served garnished with thinly sliced scallions and shichimi togarashi (if desired).
Amazing citrus taste. This soup was really refreshing and the taste was unique and yummy.
From The Fuji Momma...tweeked

Saturday, March 3, 2012

Breakfast for Dinner Casserole

1 Can of Refrigerated Biscuits (8ct)
6 Eggs
1/2 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/2 Cup other Shredded Cheese (I Used Swiss)
5 Cooked Pieces of Bacon Chopped
InstructionsButter the bottom and sides of the crock-pot.Layer biscuits on the bottom of the crock.Mix eggs, milk, cheese and bacon in a separate bowl.Poor egg mixture on top of biscuits.Cover crock pot and cook on high for 1 1/2 hours.Cooking times can vary with the biscuits, you want the sides of the crock to show light brown biscuits. Sooo yummy. Very hardy and the biscuits added a wonderful texture. It was my favorite breakfast casserole for sure. Love this. Going to make for Christmas and Easter brunch too.
From Crock Pot Ladies tweeked