Crockpot Hot Sauce Chicken

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Seriously, it does not get more simple than this.

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Rinse a whole chicken and stick it in the crockpot.

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Pour the entire jar of salsa on top, set your crockpot on low and walk away for 6 hours.

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I made some jasmine rice, brazillian cheese rolls and cut up some pineapple with ours. We also make chicken tacos with this meat, and cooking two at the same time and being to freeze the meat so you are ready for dinner any day any time is the bomb diggity (that’s what my youngest punk says anyways.)

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Give it a try! The meat is SO tender! You will love it!

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.

Brazilian Cheese Rolls (Pao de Queijo) – Gluten Free

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Last night, I made the best cheese rolls of my entire life and I’m about to share the “oh so easy” recipe with you. These are morsels of goodness. You can only read this if you agree to make these… like tonight.

One of our favorite place to eat out when we go out-of-town if Fogo de Chao. What punks wouldn’t love (a very expensive) Brazilian Steak House where they come to your table, nonstop, with juicy cuts of various steaks cooked over a fire? What I have a hard time with is  not filling myself up on the little cheese rolls that sit on the corner of the table while tucked securely away in a napkin lined basket, keeping the little wonders warm. I originally saw this recipe on the Our Best Bites blog about a year ago. I don’t know why I didn’t try them right then. I guess I thought they would be hard to make, but I couldn’t have been more mistaken.

So, without further adieu,  give you the recipe to those little warm wonders full of awesomeness, and it’s so easy to do.

Oh, and go ahead and double this recipe because… you’ll just want to.

You should have everything you need in your pantry, but maybe not this.

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I’m in Texas, so I found this at United. You should be able to find this at any local grocery store. To save you a trip, I’ve looked at Walmart, and they don’t carry it.

Pre-heat your oven to 400 degrees.

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Start by putting milk, oil, eggs, salt and flour in a blender and mix well.

Then add cheese and pulse a few times.

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The batter is very liquid, so be careful while filling sprayed mini muffin tins to 3/4 full.

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Top with a little sprinkle of parmesan, salt and if you’re wanting a kick of awesome… chopped rosemary.

Bake 15-20 minutes. Do not over bake. My oven went exactly 15 minutes until perfection.

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Here’s the recipe, and let me know what you think!

Brazilian Cheese Rolls (Pao de Queijo)

1 large egg
1/2 c. milk
1/4 c. canola oil
1 c. tapioca flour
1/2 tsp. kosher salt
1/4 c. grated cheddar cheese
1/4 c. grated parmesan cheese

Options: Play around with different cheeses and herbs.
Pre-heat oven to 400 degrees. Place egg, milk, oil, tapioca four, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Pour into sprayed mini muffin tin, filling to 3/4 full. Sprinkle a bit of parmesan and/or kosher salt on top.
Bake 15-20 minutes until puffed and golden.
Serve warm.

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.

Homemade Chicken Broth

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So with all of the yummy goodness your chicken left behind, you will be able to make some really wonderful homemade chicken broth and it’s really simple.

Simply debone your chicken.

Throw all the bones back into your crockpot with the liquid that is left over.

IMG_0822Add some salt and pepper, and throw those innards in. Throw in any ends of onions, carrots or celery. (I keep an ongoing bag of these frozen.) Add 5-6 cups of water. Place the lid back on your crockpot, turn it on the low setting and let it go all night long. In the morning, strain the broth. I like to use a slice of cheese cloth. It makes the job easier.

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IMG_0825Place your container in the refrigerator. The fat will refrigerate on top making it easy to skim off. Some like to save this… I really don’t, but do what makes you happy.

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IMG_0829Freeze the broth in ice cube trays.IMG_0830Once frozen, pop them out of the trays and into a gallon baggie and defrost them as needed.IMG_0831I like to freeze it in different sizes. The big ones are great to add to soups and water for pasta.

Crockpot Chicken

Crockpot chicken can have so many varieties, so I thought I’d share a few of mine with you.

Lemon, Rosemary & Garlic Crockpot Chicken

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In a crockpot, slice onion in half and then in slices and place half of them in the bottom of your crockpot.  Also add some unpeeled garlic and one cup of water.

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Rinse chicken and clean out cavity. Set innards aside. Pat chicken dry.

Place chicken, breast side up, on top of onion and garlic in crockpot.

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Rub down chicken with 3 tsp. room temperature butter.

Sprinkle with salt and pepper. Wash rosemary and place sprigs inside cavity with the other half of your onion slices and a few more cloves of garlic.

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I also added thyme since I had it on hand and topped the chicken with slices of one lemon.

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Set your crockpot to low, put the lid on and walk away for 6-7 hours.

You will have chicken so tender and falling off the bone and utterly delicious!

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The spices and citrus are unlimited, so here’s a few more options to let your taste buds think about…

  • onion, garlic and a packet of onion soup mix sprinkled on top.
  • lemon pepper
  • garlic and paprika
  • cajun seasonings
  • orange and clove

Now, don’t throw out that broth and yummy goodness still left in your crockpot. My next post will tell you just what to do with those as well as those innards you set aside. Sounds gross, but they make some goodness. I promise!