INGREDIENTS
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons lite soy sauce
freshly ground black pepper to taste
DIRECTIONS
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Monday, January 10, 2011
Cream Cheese Chicken
This is one of my new favorite things to make - it is SO easy and SO yummy!
Cream Cheese Chicken
Makes: 6 servings Total Time: 6 hr
what you need:
4 boneless skinless chicken breasts (I usually just buy like a package that equals 1.5 lbs or so)
1 stick butter
1 package Good Seasons Italian Salad Dressing
1 can condensed cream of chicken soup
1 bar cream cheese
1 pound gemelli pasta (this is the type I use but you can really use any pasta or rice)
make it:
In your slow cooker place the chicken, put stick of butter on top and pour package of Good Seasons Italian Salad Dressing onto it all. Cook on low for 5 hours.
Take out chicken and shred/cut up.
Add can of cream of chicken soup and bar of cream cheese into crockpot seasoning/butter mixture and stir. Add shredded chicken back in and stir. Cook on low for one more hour.
Serve over pasta (or rice).
*I usually add 3/4 chardonay after hour 4 or 5
*I only use 1/2 or 1/4c of butter (it really does not need it!)
*I used cream of mushroom instead of cream of chicken. Cream of celery would probably be yummy too!
Cream Cheese Chicken
Makes: 6 servings Total Time: 6 hr
what you need:
4 boneless skinless chicken breasts (I usually just buy like a package that equals 1.5 lbs or so)
1 stick butter
1 package Good Seasons Italian Salad Dressing
1 can condensed cream of chicken soup
1 bar cream cheese
1 pound gemelli pasta (this is the type I use but you can really use any pasta or rice)
make it:
In your slow cooker place the chicken, put stick of butter on top and pour package of Good Seasons Italian Salad Dressing onto it all. Cook on low for 5 hours.
Take out chicken and shred/cut up.
Add can of cream of chicken soup and bar of cream cheese into crockpot seasoning/butter mixture and stir. Add shredded chicken back in and stir. Cook on low for one more hour.
Serve over pasta (or rice).
*I usually add 3/4 chardonay after hour 4 or 5
*I only use 1/2 or 1/4c of butter (it really does not need it!)
*I used cream of mushroom instead of cream of chicken. Cream of celery would probably be yummy too!
Tuesday, August 17, 2010
pulled pork sandwiches
I'm a fan of easy, are you? A meal doesn't get any easier than this!
Our local grocer had pork roasts (it could have been a shoulder roast? I'm not sure, I never pay attention) on sale the other day, so I picked one up, and was craving some pulled pork sandwiches! These are by far the best I've ever had, just in terms of juicy, tender meat. I was nervous to try this because I thought the soda would flavor the meat, and it didn't whatsoever.
What you'll need:
Pork roast (you can go big or small, whatever fits your occasion)
Root beer (1-2 cans depending on how big your roast is)
Your favorite BBQ sauce (mine is DEFINITELY Swe.et Ba.by Rays, j likes Cook.ies)
What you'll do:
Put the roast in a crockpot. Pour enough root beer over the roast that the soda comes several inches up the sides of the roast - the roast doesn't need to be completely covered with soda. Cook on low for 6-8 hours. Remove the roast from the crockpot and drain the liquid. Shread the meat (it will fall apart). Put the meat back in the crockpot on the "Keep Warm" setting, and add a bottle of your favorite BBQ sauce. It's ready to eat as soon as the sauce is heated. Serve on buns.
YUM!
Our local grocer had pork roasts (it could have been a shoulder roast? I'm not sure, I never pay attention) on sale the other day, so I picked one up, and was craving some pulled pork sandwiches! These are by far the best I've ever had, just in terms of juicy, tender meat. I was nervous to try this because I thought the soda would flavor the meat, and it didn't whatsoever.
What you'll need:
Pork roast (you can go big or small, whatever fits your occasion)
Root beer (1-2 cans depending on how big your roast is)
Your favorite BBQ sauce (mine is DEFINITELY Swe.et Ba.by Rays, j likes Cook.ies)
What you'll do:
Put the roast in a crockpot. Pour enough root beer over the roast that the soda comes several inches up the sides of the roast - the roast doesn't need to be completely covered with soda. Cook on low for 6-8 hours. Remove the roast from the crockpot and drain the liquid. Shread the meat (it will fall apart). Put the meat back in the crockpot on the "Keep Warm" setting, and add a bottle of your favorite BBQ sauce. It's ready to eat as soon as the sauce is heated. Serve on buns.
YUM!
Crockpot Chicken
Suzy requested this recipe for the blog, and I'm happy to add it, it's SOOOO good. Seriously. So good.
Original recipe
You'll Need:
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
My notes:
Original recipe
You'll Need:
- 2 tablespoons butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (10.75 ounce) can condensed golden mushroom soup (or I used cream of mushroom soup)
- 1 (8 ounce) container chive and onion cream cheese
- 1/2 cup dry white wine (or chicken broth, I used broth)
- 4 skinless, boneless chicken breast halves
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
My notes:
- If you want to save on calories, skip the cream cheese entirely and just use 8oz fat free sour cream
- If you add more than 4 chicken breasts, just add a little milk to the sauce to thin it a bit
- We had this over egg noodles, YUM!
Monday, June 7, 2010
Two Day Pulled Pork BBQ
This is my favorite BBQ recipe of. all. time! I get rave review from everyone that tries it and it's the only pulled pork BBQ my husband wants anymore.
Ingredients:
Day 2: Peel off all visible fat and place the roast into your slow cooker. Add 1 cup of water. Cover and set to low. Cook 4-6 hours or until the meat can be shredded easily with a fork. I usually pull the bone out after a few hours and stir it up some. When mine is done I can literally stir it with a large spoon to shred it.
In my house we eat this on rolls with sauce and slaw. Yum!!!
*Use your best judgment and your sniffer when adding the spices. You can always add more, but taking them off can be a huge pain.
Ingredients:
- Bone-in Boston Butt (size of the cut depends on the amount of BBQ you want) - make sure it can fit in your slow cooker.
- Your favorite pork BBQ sauce (I use Maurices Original BBQ Sauce)
- Rosemary, Thyme, Sage, & Salt to taste
Day 2: Peel off all visible fat and place the roast into your slow cooker. Add 1 cup of water. Cover and set to low. Cook 4-6 hours or until the meat can be shredded easily with a fork. I usually pull the bone out after a few hours and stir it up some. When mine is done I can literally stir it with a large spoon to shred it.
In my house we eat this on rolls with sauce and slaw. Yum!!!
*Use your best judgment and your sniffer when adding the spices. You can always add more, but taking them off can be a huge pain.
Sunday, June 6, 2010
Slow Cooker Lasagna
I just tried this recipe today and it was yummy! Tim especially liked it.
Servings: 6
Preparation Time: 20 min
Cooking Time: 4-6 hours
Level of Difficulty: Easy
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1 tsp dried basil
1 cup part-skim ricotta cheese1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 lasagna noodles,uncooked
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella
cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Servings: 6
Preparation Time: 20 min
Cooking Time: 4-6 hours
Level of Difficulty: Easy
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Ingredients
1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1 tsp dried basil
1 cup part-skim ricotta cheese1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 lasagna noodles,uncooked
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella
cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
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