SLOW-COOKER SHREDDED BEEF FOR TACOS

So easy, so yummy. I used half for tacos and then used the other half in a chili for the next day! 

1 (2 lb.) boneless beef roast (I used chuck)

1 Tb. canola oil

1 small to medium-sized onion, sliced

4 cloves garlic, minced

1/2 Tb. tomato paste

3/4 cup beef broth

1/2 tsp. dried parsley

2 tsp. chili powder

1 1/2 tsp. ground cumin

1/4 tsp. cayenne

1/2 tsp. paprika

1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil.  Sprinkle the beef roast liberally with salt and pepper.  Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side.  Place in the crockpot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste.  After another minute, stir in the beef broth and spices.  Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours.  Shred with two forks and serve.

Crockpot BBQ Drumsticks

This is one of my new favorite recipes!! 

This recipe benefits hugely from a short sit under the broiler to caramelize the skin--watch it closely so it doesn't burn! From America's Test Kitchen Slow Cooker Revolution.

serves 4 to 6

1 Tb. paprika

1 tsp. dry ground mustard

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. cayenne pepper

Salt and pepper

4 pounds bone-in, skin-on chicken drumsticks, trimmed of excess skin or fat(if necessary)

1 1/2 cups barbecue sauce 

Mix paprika, mustard, cumin, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low.

Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.

Brush chicken with 1/2 cup more sauce and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

Easy French Dip Sandwiches (Crockpot)

Easy French Dip Sandwiches

 

recipe from Betty Crocker's Easy slow cooker dinners

 

 

Cook time: 8 to 10 hours

 

Ingredients:

3 pounds fresh beef brisket (not corn beef)

1 package (1.3 ounces) dry onion soup mix

1 can (10 ½ ounces) condensed beef broth

8 mini baguettes or sandwich buns

 

Directions:

Soak tomatoes in water as directed on the package; drain and coarsely chop. (skip this if using diced or stewed tomatoes)

Mix tomatoes and remaining ingredients except ¼ cup water and flour in slow cooker.

Cover and Cook on Low heat setting for 8 to 9 hours (or high heat setting for 3 ½ to 5 hours) or until beef and vegetables are tender

Mix ¼ cup water and the flour; gradually stir into beef mixture

Cover and cook on high heat setting 10 to 15 minutes or until slightly thickened. Remove bay leaf

 

 

                          

Chicken Tikka Masala {Crockpot}

Chicken Tikka Masala {Crockpot}

 

 

My hubby and I have been LOVING Indian food lately! I came across this recipe on pinterest and it was delicious and easy!

Recipe from http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot/

 

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 8 hours

Ingredients:

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups plain yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (depending on your heat preference)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping

Instructions:

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
5. Serve hot over a bed of white (or brown) rice.
6. Store leftovers in an airtight container in the fridge for up to 5 days.

{ Crockpot Apple Sauce }

 Submitted by Chelsey

Ingredients:

8 medium apples

1 strips of lemon peel - use a vegetable peeler

          2 tsp fresh lemon juice

          3 inch cinnamon stick

          4tsp Honey

Directions:

1.  Peel, core and chop the apples.

2.  Add the honey, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.