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Category Archives: Crockpot
Spaghetti is one of those dishes that I don’t make to often. If I cook spaghetti once a year I consider that a lot. I do really enjoy it though, especially the leftovers. There is something about Italian food, it seems to get better with age.
As a self proclaimed crockpot lover. I haven’t been using mine nearly enough recently. I love the convenience of the crockpot some days and I really need to get back into using it more.
Remember what I said yesterday and look for the lean ground turkey or ground turkey breast. Serve this spaghetti up with a side of easy garlic bread and a salad for a pretty simple dinner.
Coming up next week I will have a recipe to use up any extra sauce. I love making more than one dish out of something.
Crockpot Turkey Spaghetti Sauce
Serves: a lot
- 1 teaspoon olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 20 oz ground turkey
- ½ teaspoon garlic powder
- 2 cans (14.5oz) diced tomatoes
- 2 cans (15oz) tomato sauce
- 1 can (6oz) tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- In a large skillet over medium high heat add olive oil. Once heated add onion and garlic, cook 5-7 minutes until beginning to soften. Add ground turkey and garlic powder. Cook an additional 10-12 minutes. Crumbling turkey and cooking until no longer pink.
- In a slow cooker combine diced tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt, pepper, and crushed red pepper flakes. Add turkey mixture once done and stir to combine.
- Set on low and allow to simmer 6-8 hours. Salt to taste.
Pulled pork is a favorite in this house. While I could stick with the same BBQ recipe each time and please my husband, I like to change it up. Always trying new twists keeps it from getting boring. This Asian Style is terrific served over rice or even with mashed cauliflower to keep it low carb like I did.
The crock pot can be a lifesaver during busy weeks. After the initial searing of the pork just let it simmer away all day in the juices until it’s fall apart tender.
Buy a big pork roast because you are going to want the leftovers. Just wait until you see the spring rolls I have for you tomorrow. Yum, I’m wishing I have more as I write this.
Asian Style Pulled Pork
- 3 lb boneless pork roast (Boston Butt)
- Salt, pepper, garlic powder
- 1 tablespoon oil
- 1 ¼ cup chicken stock
- ½ cup soy sauce
- ⅓ cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 cloves chopped garlic
- 1 tablespoon fresh grated ginger
- ⅔ cup water
- ¼ teaspoon red pepper flakes
- Season pork liberally on all sides with salt, pepper, and garlic powder.
- Heat oil over medium high heat in a large skillet. Brown pork on all sides.
- In the crock pot combine chicken stock, soy sauce, balsamic vinegar, honey, sesame oil, garlic, ginger, water, and crushed red pepper. Once pork is browned add it to the liquid.
- Cook on low for 8 hours, turning once half way through. The turning isn’t completely necessary so if you are making this while at work, don’t worry about it. It will still come out flavorful.
- Remove pork from crockpot, shred with two forks, and discard any fat, and return to crock pot to absorb the liquid.
Adapted from Mary Ellen’s Cooking Creations
Growing up Philly cheese steaks were always one of my favorite subs. I have never been a fan of cold subs so I would always opt for either a hot meatball or Philly. Publix makes a pretty delicious one that I used to get often. That was until we discovered Delco’s, a little hole in the wall deli near our house. They fly their rolls in fresh from Philadelphia every week so you know these people are serious about their subs. You sure can tell because these are a great treat that we love to pick up on a Saturday afternoon.
Over here in our household we aren’t quite so serious about our cheese steaks. Sure we love them, but we like to mix it up a bit. I did a twist on a Philly cheese steak and decided to serve them on slider buns, that didn’t come from Philadelphia, but my local Publix.
The shredded meat is not traditional in the slightest, but it does make for an easy dish for large gatherings.
Philly Cheese Steak Sliders
Recipe type: Main
- 1 tablespoon butter, melted
- 2 medium onions, sliced
- 1.5lb boneless beef roast
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 large green bell pepper
- ¼ cup beef broth
- 12 + soft dinner rolls
- 4 slices provolone cheese, quartered
- In a medium bowl combine onions and butter, place in the bottom of the slow cooker.
- Rub beef with pepper, garlic powder, and salt, place on top of onions. Add green bell pepper and beef broth.
- Cook on low 8-10 hours.
- Remove beef and shred with two forks. Toss back in slow cooker and allow to soak up juices for 10 minutes.
- Split dinner rolls, top with a small scoop of beef mixture, ¼ piece of cheese and place under broiler for 2-3 minutes until melted. Place top half of roll on cheese.
I must be on a Asian takeout kick, I feel like this is the 30th recipe I have posted that is a make at home take on Asian food. But really I never tire of them. If you keep a few key ingredients on hand you can make these types of meals in a flash, well a flash after letting it cook in the crockpot all day.
I used to purchase those frozen kits for easy Asian food at home, but not anymore. I don’t even want to see the ingredient lists on one of those anymore.
You could substitute boneless chicken thighs if you are more of a dark meat fan, but usually I can only get away with using dark meat in casseroles.
Serve the chicken over rice, you don’t want any of that delicious, sticky sauce going to waste. And because we are all trying to be healthier this time of year make sure to serve lots of fresh stir fried vegetables on the side.
Crockpot Teriyaki Chicken
Recipe type: Main
- 2 lbs boneless chicken breasts
- ½ cup sugar
- ½ cup soy sauce
- 3 tablespoons cider vinegar
- ½ teaspoon ground ginger
- 1 clove minced garlic
- ⅛ teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- Place chicken in the crockpot.
- In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
- Remove chicken from slow cooker, chop into cubes, and set aside.
- Strain the cooking liquid into a skillet and bring to a boil.
- In a small bowl whisk cornstarch and water until combined.
- Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
- Coat chicken with sauce and let heat through.
Adapted from Lake Lure Cottage Kitchen
The lone meat entrée this week is Char Siu Pork and it couldn’t be easier. My favorite type of crock pot meals, set it and forget it. When I came across the recipe it was actually the first time I had heard of Char Siu. Char Siu is Chinese BBQ pork. The sauce that the pork cooks in is the perfect combination of savory and sweet. Serve over white rice or noodles to soak up all that deliciousness.
The recipe calls for hoisin sauce, but when I tried to stop by the International Market they hadn’t opened yet, so rather than run back out later in the day I just looked up a homemade hoisin sauce recipe. If you don’t want to buy an extra ingredient make your own at home by mixing 2 tbsp soy sauce, 1 tbsp peanut butter, 1/2 tbsp honey, 1 tsp apple cider vinegar, pinch of garlic powder, 1 tsp sesame oil, 10 drops hot sauce, and a pinch of black pepper and whisk the ingredients together
Char Siu Pork
Recipe type: Main – Pork
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon five spice powder
- 2 – 2 ½ lb pork roast
- ½ cup chicken stock
- Combine first 8 ingredients in a bowl, whisk to combine. Place pork in plastic bag and add marinade to bag. Seal and allow to marinate at least 2 hours.
- Dump pork and marinade into slow cooker. Cover and cook on low 8 hours or high 4 hours.
- Remove pork from slow cooker onto large cutting board.
- Add stock to slow cooker with juices and cook on low for 30 minutes.
- Shred pork and add back to sauce to warm.
Adapted from My Recipes