Crockpot Brisket

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I love throwing a brisket in the crockpot and letting it slow cook all day and it could not be more easy to do.

Just take a brisket…

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Slice some onion and put that in the bottom of you crockpot and place brisket on top of the onions. I do that so the onion flavor cooks up through the meat.

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Keep the seasonings easy and neutral. I use salt, pepper, cayenne pepper and a smidge of garlic powder.

No need to add any liquid. This meat has plenty of goodness ready to come out and will make a delicious broth.

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Put the lid on and walk away. Come back 6-8 hours later and it’ll be falling apart.

We made brisket burritos with ours. We have a Mexican restaurant just down the road from our house, so we ordered fresh tortillas and charro beans. Add to that some jasmine rice with diced cilantro, onions from the bottom of the crockpot, cheddar cheese, chips and hot sauce and that is the makings for an awesome dinner! With the leftover meat, I plan on making bbq sandwiches… and more burritos.

I think I’m hungry for lunch now…

Save the beef broth. Refrigerate it, then skim off the fat and freeze for later.

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Here’s the recipe.

Crockpot Brisket

1 3-5 pound brisket
1 onion sliced
2 tsp. salt
2 tsp. pepper
2 tsp. cayenne pepper
1 tsp. garlic powder

Place onion slices in the bottom of your crockpot, then place meat on top of the onion. Sprinkle salt, pepper, cayenne pepper, and garlic powder on top. Put the lid on, walk away and let cook 6-8 hours on low.

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Crockpot Taco Soup

Continuing my crockpot recipe marathon… I give you this Taco Soup recipe that is so simple, you just dump and simmer.

Basically, dump all of this stuff in your crockpot…IMG_1461

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and in a skillet brown 2 pounds of ground beef with 1 large chopped onion.  Then drain because no one wants greasy soup. That would be gross.

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Add (drained) beef to the crockpot and stir well.

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Let simmer on low for 4-6 hours and serve.

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Here’s the recipe.

Crockpot Taco Soup

2 lbs. ground beef, cooked and drained
1 large onion, chopped
2 cans pinto beans
1 can kidney beans
1 can corn
2 cans Mexican style tomatoes
1 can rotel
1 small can green chilis
1 small can black olives
1 packet of taco seasoning
1 packet of ranch salad dressing

Optional Toppings:
Sour Cream, Corn Chips, Grated Cheese, Chopped Green Onion

Directions:
In a skillet, brown ground beef with one large chopped onion. Once cooked, drain well.
In crockpot, add beans(drained and rinsed), corn, tomatoes, rotel, green chilis and black olives (drained), taco seasoning, and ranch dressing packet.  Add cooked and drained meat. Mix well and allow to simmer on low in crockpot 4-6 hours.
To serve, top with corn chips, sour cream, grated cheese and/or chopped green onion.

Crockpot Cabbage Rolls

I’ve posted this recipe before as Yankee Style Pigs in the Blanket, but I’ve decided to do it again since I hated some of the photos in my original post AND I’ve changed up my recipe a bit.

Here’s what you will need:
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Start by turning your crockpot on low. Pour just enough tomato juice to cover the bottom of your crockpot.

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Then tear a few cabbage leaves and place on top of the tomato juice.
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In another bowl, take 2 1/2 lbs of hamburger meat, 2 eggs, 2 tsp. salt and 2 tsp. pepper and 2 c. minute rice and mix well. Roll into meatballs and line around edges of crockpot.

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Pour 1/2 can of tomato soup over meatballs and pour in more tomato juice.

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Add another layer of torn cabbage and finish rolling meatballs and lining them around the sides of your crockpot.

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Pour other 1/2 of can of tomato soup over meatballs.
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Add more tomato juice. By now you should have used 1/2 of the container of tomato juice, which is about 32 ounces.
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Cut up the rest of your cabbage and fill in the middle and top of your crockpot.
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Put the lid on and walk away for 8 hours.
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Just like magic, your house will smell wonderful and you’ll have dinner ready for everyone.
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Here’s the recipe.

Crockpot Cabbage Rolls
2 1/2 lbs. lean hamburger
2 c. minute rice
1 small diced onion
4 diced garlic cloves
2 tsp. salt
2 tsp. pepper
1 chopped head of cabbage
32 oz. of tomato juice
1 can of tomato soup

In a large bowl, combine hamburger, rice, onion garlic, salt and pepper.
In a crockpot, pour enough tomato juice to cover the bottom of your crockpot. Tear cabbage leaves and lay on top of tomato juice. Roll meatballs and line around the inside of the crockpot. Top meatballs with 1/2 can of tomato soup and add more tomato juice. Make another layer of cabbage then meatballs, the rest of the tomato soup and the rest of your tomato juice. Chop cabbage and place on top and middle of crockpot.
Let cook on low 8 hours.

Hodge Podge Soup

Yesterday there was crazy wind in my little town. Trampolines flying over fences and signs falling down. It was redonk. So the Webb family decided to stay indoors and not fly away.

I whipped up this quick recipe that my awesome neighbor gave me years ago, Hodge Podge Soup. It’s oh so easy!

Begin by browning a pound and a half of hamburger meat with one chopped onion, salt and pepper.


After that is browned, drain and return to the pot.

Now add all of this.

Stir and mix together well and bring to a simmer over medium heat.

Serve with crusty bread.

I also added a can of cannellini beans because I had them. That’s not in the original recipe, but it was good and no one complained… which is proof that they didn’t even notice.  Hee hee.  Here’s the recipe below.

Hodge Podge Soup

1 to 1 1/2 pound hamburger meat (browned)
1 onion
1 tsp. salt
1 tsp. pepper
3 cans of Progresso Minestrone Soup
1 can of Ranch Style Beans
1 can of Rotel tomatoes and chilis

Begin by browning hamburger meat with onion, salt and pepper. Add cans of soup, beans and rotel. Bring to a simmer and serve with crusty bread and parmesan on top. Yum!

Wimpies aka: Sloppy Joes or Yum Yums

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Need a quick and easy Sloppy Joe recipe that can simmer in your crockpot???

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All you need to do is combine these ingredients with some ground beef and TA-DA!!!

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Begin by combining 2 cans of Chicken Gumbo Soup, 1/2 c. brown sugar, 1 T. Worcestershire Sauce, 1 bottle Chili Sauce and 2 T. Vinegar in your crockpot.

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Brown 3 pounds of beef with 1 chopped onion, salt and pepper.

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Drain ground beef and add to sauce mixture in crockpot.

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Mix well and let simmer on low 2-3 hours.

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See?  Easy Peasy!

Here’s the recipe.

Wimpies

2 cans of Chicken Gumbo Soup
1/2 c. Brown Sugar
1 T. Worcestershire Sauce
1 bottle Chili Sauce
2 T. Vinegar
3 lbs. of hamburger meat
1 medium onion (chopped)
salt & pepper

In a crockpot, combine first five ingredients and mix well.  In a skillet, brown hamburger met with onion, salt and pepper.  Drain and add to sauce mixture in crockpot.  Simmer on low 2-3 hours.

Farfalle Pasta in Garlic and Cream Wine Sauce with Steak

This is heaven on a plate.  This is the only picture I snapped with my iPhone before I planted my face in my plate.  Oh.  My.  Goodness!    No step by step photos, just the recipe.  I also recommend  a lovely, full bodied Chardonnay with this meal.

Here’s the recipe.

Farfalle Pasta in Garlic and Cream Wine Sauce with Steak

1 lb. Farfalle (bowtie) Pasta
4 T. Butter
4 Cloves of freshly minced garlic
1 C Whipping Cream
1/4 C Sauvignon Blanc or dry white wine (NO cooking wine)
1 C Freshly Grated Parmesan
Salt, Pepper
Fresh Parsley (for garnish)

1 1/2 lb. Flank Steak
Salt, Pepper
2 T. butter

Cook pasta al dente.  (I always add chicken broth granules to my water to give the noodles alittle extra tastiness.)  Drain and reserve 1/4 C. of liquid.

In a sauce pan over medium heat, melt butter until bubbling.  Add garlic and swirl until lightly brown.  Splash a few ounces of Sauvignon Blanc and swirl until well blended.  Add whipping cream and stir.  Reduce heat and let warm and reduce a bit until thickened.  Slowly add 1 c. of grated parmesan cheese and melt together well.

Pour reserved liquid back in to the pasta pot over medium heat.  Return pasta to the pot and Pour in cream/butter mixture.  Toss well.

Melt butter in cast iron grill skillet over medium high heat.  Salt and pepper steak and sear each side 6-10 minutes depending on how well done you like your steak.  Slice against the grain. 

Serve pasta with steak slices on top.  Top with freshly grated parmesan, and chopped parsley.

Serve with a full bodied Chardonnay.

Lazy Lasagna

I seem to be on an Italian kick here lately.  All I can say is that no one complains, so I continue with my Italian madness.   I mean, really, who doesn’t like cheese, sauce and noodles?  No one. It’s my belief that if more people sat around eating cheese, sauce and noodles, the world would have more peace, but I cannot solve all the problems of the world today.  Maybe tomorrow, but not today.  So here’s the story…

I was in a rush.  It was nothing special, but it was quick and filled their bellies and made them all very happy.  These are the main requisites for a meal around here (most of the time).

First I browned some hamburger with onion and garlic.  Then I dumped in my spaghetti sauce and set it aside.

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In another pot I brought some water to a boil and dumped in some frozen raviolis.

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The bag said boil for three minutes, but I boiled them until they all floated and drained them.

Spray a 13 x 9 pan and cover the bottom with sauce.

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Then sprinkle some mozzarella and parmesan.  Then lay a flat layer of raviolis on top of the cheese.

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Then onto another layer of sauce, cheese, ravioli’s.

Now a final layer of sauce, top with cheese, and bake at 400 about 20-30 minutes until cheese is melted and golden on top.

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Here’s the recipe.

Lazy Lasagna

1lb. hamburger
1 onion (chopped)
3 cloves garlic (minced)
1 bag frozen raviolis
1 1/2 c. mozzarella
1  1/2 c. parmesan
1 jar spaghetti sauce

In a skillet, brown hamburger with onion and garlic.  When cooked drain if needed, then add sauce to pan.  Set aside.

In another pot, bring water to a boil.  Boil raviolis 3-6 minutes until all raviolis are floating.  Drain and set aside.

In a 13 x 9 pan, cover the bottom with meat sauce, then add 1/2 c. each of mozzarella and parmesan and lay down a layer of raviolis on top of the cheese.

Make another layer of sauce, cheese and raviolis.  Top raviolis with remaining sauce and top with cheese.

Bake at 400 for 20-30 minutes until cheese is melted and golden on top.