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Crockpot Cuban Ropa Vieja (Shredded Beef)

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December 16, 2021

Crockpot Cuban Ropa Vieja (Shredded Beef)

I’m a HUGE slow cooking fan, and this was one of the first recipes I made when I got my first slow cooker. Ropa vieja is Spanish for “old clothes”. The name for this dish comes from the shredded beef, which looks like old, tattered clothing. This dish is traditionally braised for hours on the stove top, until the meat is tender enough to shred. That makes it the kind of dish that needs a bit of planning. My slow cooker version captures all the deliciousness of this traditional Cuban dish, and makes it weeknight friendly! You need about 10-15 minutes to prep the slow cooker, and then you just set it and go about your day. You can even do all this prep the night before and just pop the ceramic insert into the fridge (covered). In the morning, pop the insert into the slow cooker, turn it on, and you’re done! Come home to a fully cooked roast that’s ready for shredding and serving in 15 minutes or less.

Ingredients

2 1/2 – 3 lb roast, preferably a chuck roast, rump roast, flank steak or skirt steak

Goya Adobo seasoning

1 tablespoon olive oil

1 onion, peeled and chopped into large chunks

1 pepper, deseeded and chopped into large chunks

3 cloves of garlic, chopped

2 bay leaves

1 cube chicken bouillon, cut in half

1/2 cup of dry red wine (Bordeaux, Merlot, Cabernet)

1 teaspoon cumin

1 1/4 teaspoon dried oregano

1 packet Sazon seasoning

1-8 ounce can tomato sauce

1/2 cup fresh cilantro, chopped

2 tablespoons pimento-stuffed olives

salt and pepper

Preparation

1. Season the roast with a liberal sprinkle of Adobo seasoning and a 1/4 teaspoon of oregano. Heat up a pan on medium-high heat and drizzle in the olive oil. Sear the roast on both sides for 2-3 minutes, until you have some crusty brown deliciousness. Take the roast out of the pan and set it aside.

2. Chop the onions, peppers, and garlic and toss them into the slow cooker’s ceramic insert. Measure out the wine (1/2 cup). Pour tomato sauce into the wine. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of oregano, half of the chicken bouillon cube & the Sazon packet into the wine/tomato sauce mixture. Stir it together.

3. Lay the roast on top of the chopped veggies in the crock pot. Toss in the bay leaves and olives and pour in the wine/tomato sauce mixture. Cook the roast on low for 8 hours or high for 4. When the roast is done, pull it out of the sauce and shred with a 2 forks. Meanwhile, it’s time to finish the sauce. Remove the bay leaves. Using an emersion blender or regular blender, blend up the sauce until it’s mostly smooth. Check for seasoning. If it needs a bit more salt, add in the other half of the chicken bouillon cube or a pinch of salt and stir. Toss the shredded beef back into the blended sauce.

4. Finally, toss in the chopped cilantro and stir to combine. Set the slow cooker to warm to keep this piping hot until you’re ready to serve.

Credit: Foodista

Crockpot Chicken Phá»Ÿ

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December 16, 2021

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Chicken Phá»Ÿ at home! You can create all the authentic flavors of Phá»Ÿ easily at home with your crockpot, letting the spices simmer all day while you’re at work. Finish it off with some bean sprouts, basil, jalepenos, and sriracha and it’s like you’ve brought a Vietnamese restaurant right to your own home!

Ingredients

8 cups of Chicken Stock

2 on the bone, skinned chicken breasts

2 tablespoons of light brown sugar

2 tablespoons of fish sauce

1 cinnamon stick

10 star anise

6 cloves

6 oz of rice noodles

4-6 cups of bok choy chopped

12 oz bean sprouts

1 cup of fresh basil leaves

2 sliced jalapeÃ±os

1 lime, quartered

Preparation

1. Add brown sugar, fish sauce, cinnamon, star anise, and cloves to chicken stock. Place chicken breasts meat down in crockpot and then pour stock over. Let cook in crockpot for 8-10 hrs on low.

2. Remove chicken breasts from crockpot and set aside. Remove spices from broth. Add bok choy and rice noodles to broth, turn crockpot to high and let cook for another 30 minutes.

3. While noodles and bok choy cooks, shred chicken and slice jalapeÃ±os.

4. Just before noodles and bok choy are done, add shredded chicken back to broth.

5. Ladle into large bowls, add bean sprouts, jalapeÃ±os, basil, squeeze lime, and top with sriracha, chili paste, and/or hoisen to taste.

Credit: Foodista

Crock-Pot Pork Carnitas Tacos

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December 16, 2021

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I love the combination of sweet and savory in one, unified bite. I love the way they balance each other out. One of the best representations of this taste duo is pairing fruit with meat. It can bring delicate and bold notes into one forkful. This is a little poetic for my easy Crock-Pot recipe today but, I wanted to let you know why I enjoyed this dish so much! My love for the slow cooker continues with today’s recipe for Crock-Pot Pork Carnitas Tacos

To touch quickly back on my affinity for fruit and meat pairings, I want to explain why the pineapple that’s tops off these tacos is the ideal match for the pork. The acid in this bright fruit offsets the spiced and charred shredded pork. And when you add a little avocado into the mix to soften out the flavor it simply becomes a homerun!

Now onto why this recipe is a great meal for any night of the week. All you need to do is set that crockpot and walk away. Then when you are just about ready to serve you dice up your taco toppings and warm the tortillas. It’s that simple. Taco Tuesdays got a big revamp in my house with this variation.

One other big tip to make your slow-cooking lives even easier. I have the the Cuisinart 3 in one cooker that allows you to brown meat, saute or steam vegetables and slow cook (less pans = less cleanup!) . It also has the timer function and automatically shifts to warm once the set time is complete. So I can truly leave for work and have my meal ready and warm when I return home. I can’t rave about it enough. This is NOT an ad, just a recommendation from someone who loves their kitchen tool.

Ingredients

3lb pork tenderloin

1 sweet onion, diced

Juice from an orange and lime

1 tbsp Brown Sugar

1 tbsp cumin

1 tsp each garlic powder, onion powder, salt, pepper, chili powder, paprika

2 Bay leaves

1 cup pineapple diced

1 avocado diced

1/2 white onion diced

1/4 cup cilantro minced

12 white corn soft tortillas

Lime for garnish

Preparation

1. Add pork, juice from lime and orange, diced sweet onion, Brown Sugar and all spices to crockpot. Cook on high for 5 Hours

2. Shred the pork.

3. Meanwhile set broiler to high and put diced pineapple on foil lined baking sheet. Broil for 7-10 minutes or until the fruit start to char.

4. Finely dice the onion and avocado and mince the cilantro.

5. Heat your tortillas by using an ungreased small skillet on medium high heat. Working one by one add tortillas to skillet and cook for about 30-40 seconds flipping half way through.

6. Fill tortillas with pork then top with your onion, avocado, pineapple and cilantro and a squeeze of lime

Credit: Foodista

Crock Pot Shredded French Dip

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December 15, 2021

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Juicy, tender and fall apart beef

Ingredients

4 lbs pot roast

32 oz low sodium beef broth

7 cloves garlic,peeled

1 onion, cut into quarters

1 TBSP Italian Seasoning

1 TBSP Ground Mustard

1 TBSP Pepper

4 rolls ( I used mini ciabatta rolls)

Preparation

1. Place beef in crock pot. Add beef broth, garlic, onion, Italian seasoning, ground mustard, and pepper.

2. Turn on low for 7 hours.

3. Take out and place on cutting board. Using a fork, shred the beef. Strain au jus (broth from crock pot) so that there are no large chunks.

4. Slice rolls in half. Place ¼ of the beef on each roll. Place au jus in 4 small individual bowls. Serve sandwiches and au jus together.

Credit: Foodista

Crock Pot Chili with Beans

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December 15, 2021

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This hearty chili has a mild flavor, perfect for families with kids. It’s easy to customize and add your favorite toppings.

Ingredients

1 pound pinto beans, soaked overnight in water, drained and rinsed

2 pounds chili meat — or you can use stew meat in a pinch.

2 cups beef broth

1 14-ounce can diced tomatoes

1/2 cup diced onions

1 package chili seasoning

1/4 cup ketchup

2 tablespoons onion powder

2 tablespoons Worcestershire sauce

1 tablespoon garlic powder

Additional salt and pepper as needed

To Serve: shredded cheese, sour cream, Fritos chips, cornbread, crackers, or tortillas

Preparation

1. Soak Pinto beans overnight in water, drain and rinse the next morning.

2. Next add diced onions and tomatoes.

3. Add chili meat and seasoning packet along with onion powder and garlic powder, stir to mix. Then pour in beef broth. Two cups is plenty — you won’t completely cover your beans and meat, but during cooking the meat will release quite a bit of juice and fat, adding to the liquid content. We want to make chili, not soup.

4. Cook on high for two hours in the Crock Pot. Add ketchup and Worcestershire sauce, stir to mix well. Reduce heat to low and continue to cook for 6-8 hours, stirring every couple of hours. Taste an hour or so before serving time and add salt and pepper if needed.

5. I love to serve our chili with a batch of Christy Jordan’s Dixie Cornbread. It’s the best cornbread I’ve ever eaten.

Credit: Foodista

Crock Pot Chicken Pot Pie

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December 15, 2021

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Make this delicious, hearty chicken pot pie filling in your slow cooker – so easy! Finish in your favorite pie crust for a comforting dinner.

Ingredients

4-5 frozen boneless, skinless chicken breasts

1 large can (family size) condensed cream of chicken soup

4-5 medium potatoes, peeled and diced

2.5 cups frozen vegetables — we prefer peas and carrots

Salt and Pepper to taste

4 pie crusts

1 egg white, or 1/4 cup melted butter to brush onto pie crusts

Preparation

1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.

2. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust.

3. Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.

4. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.

5. Allow pies to cool for at least 10 minutes before cutting. Best served hot.

Credit: Foodista

Croatian stuffed peppers

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December 14, 2021

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Traditional dish from Croatia eaten in summer and fall.

Ingredients

500 g ground beef

1 egg

1 onion, chopped

2 cloves garlic, chopped

½ tsp salt

½ tsp pepper

½ tsp ground red paprika

80-100g parboiled rice (long grain rice)

1-2 tbs home-made breadcrumbs (if needed)

6-8 bell peppers, medium sized, tops cut off and seeds taken out

Tomato sauce:

2 cloves garlic, chopped

1 tbs olive oil

500ml tomato puree

300-500ml of water

½ tsp Vegeta or similar seasoning

Parsley leaves, chopped

½ tsp dried basil

Preparation

1. Combine all ingredients (except bell peppers) with hands until everything is evenly incorporated (not too loose or too firm).

2. Stuff the prepared peppers ½ – 1 cm below the top (in cooking, the stuffing will ‘raise’). If there is some leftover mixture, make medium-sized meatballs that can be cooked together with the stuffed peppers.

3. For the tomato sauce briefly sautÃ© garlic in olive oil in a large, deep pot. Add all the other ingredients, stir. If necessary, add more water (depending on desired consistency of the sauce).

4. Place the stuffed peppers (and meatballs) in a pot, top openings up.

5. Bring the sauce to the boil, then reduce the flame and simmer, covered, for about 45 minutes or until meat and rice are completely tender.

6. Serve with the sauce and mashed potatoes.

Credit: Foodista

Crispy ~ Oven Fried Chicken

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December 14, 2021

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This chicken is simply delicious and will bring smiles to your table. Enjoy with much love, Catherine xo

Ingredients

6 chicken legs and thighs

2 cups potato buds

2 cups milk

Healthy handful of fresh parsley — chopped

6 cloves of garlic — chopped

1 Juice of lemon

Drizzles of olive oil

Dashes of paprika

Dashes of sea

Dashes of fresh ground black pepper

Preparation

1. Preheat Oven 350 degrees:

2. Place the two cups of milk in a shallow dish. Place the two cups of potato buds in a shallow dish plus a few dashes of paprika.

3. Combine the garlic, parsley, lemon juice a few drizzles of olive oil in a small bowl.

4. Dip the chicken in the milk and then coat with the potato buds and place in a baking dish.

5. Spread the garlic and parsley combo over the chicken. Put a few dashes of sea salt and fresh ground black pepper over the chicken. Place in the oven to bake for about 45-50 minutes or until a beautiful golden and the juices are clear.

Credit: Foodista

Crispy Wakame Prawn Omelette

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December 14, 2021

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Wakame, a sea vegetable or edible seaweed with a slippery texture, is often found in Japanese cuisines. The seaweed is not only tasty with very high nutritional values, it’s also extremely low in calorie and minimal in fat.

Ingredients

5 Eggs

10 medium Prawns (shelled and deveined)

3 strands of Nori Wakame

1 tsp Extra Virgin Olive Oil

½ tsp Salt

Dash of Pepper

Marinade for Prawns:

Dash of pepper and salt

Preparation

1. Rinse wakame for about 5 – 6 times to reduce saltiness. You don’t need a lot of wakame since they expand during the rinse and cooking, just about 3 strands will do. Cut up the seaweed and set aside.

2. Beat eggs with wakame together with the seasonings until you can see bubbles forming.

3. Grease Happy Call Pan with oil and sautÃ©ed garlic till fragrant. Add prawns and stir-fry till they’re about half-cooked. Dish them up and set aside.

4. Pour egg mixture into HCP and throw in prawns. Cover lid and cook on low fire for about 1 min. To achieve a crispy result on the outside while maintaining the fluffiness inside, it is important to use low heat.

5. Flip pan over, open to check ensuring egg is still intact. Close it back and cook for another min or till golden brown. Adjust timing according to how brown and crispy you like your omelette to be.

6. Cut omelette into slices and you’re ready to serve your delicious Crispy Wakame Prawn Omelette!

Credit: Foodista

Crispy Tiger Prawns With Honey and Garlic Sauce

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December 13, 2021

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Crispy Tiger Prawns With Honey and Garlic Sauce

This was the first of what will be many times that I cook this dish – It was an instant hit in our household. The cornflour and egg mixture creates a chewy crunchiness when you deep-fry it with the prawns and the honey and garlic sauce is wonderfully sticky and caramelises from the heat of the wok.

The recipe is from Kylie Kwong’s Simple Chinese Cooking and is pretty much spot-on. My only additional tips are to serve with spring onions, freshly sliced cucumber and make sure you pat the prawns dry with a paper towel before you add them to the cornflour mixture (this ensures no extra water goes into the mixture so your prawns will become nice and crispy!)

Ingredients

10 large tiger prawns, peeled and de-veined (leave tails intact)

3 teaspoons cornflour

2 teaspoons water

2 teaspoons light soy sauce

1 egg yolk, lightly beaten

1 teaspoon sesame oil

Vegetable oil for deep-frying

1 Spring onion (green onion), sliced on the diagonal (for garnish)

For the honey& garlic sauce:

2 tablespoons honey

2 tablespoons shao hsing wine or dry sherry

2 garlic cloves, finely diced

5 teaspoons light soy sauce

Preparation

1. Blend cornflour and water until dissolved

2. Add prawns, soy sauce, egg and sesame oil and mix well

3. Combine honey & garlic sauce ingredients in a bowl and set aside

4. Heat oil on high heat in a wok until the surface shimmers slightly

5. Deep-fry half the prawns for 1 minute

6. Remove with a slotted spoon and drain on kitchen paper

7. Repeat with the rest of the prawns

8. Drain the oil from the wok (you can save it for later in a jar)

9. Wipe the wok clean with kitchen paper

10. Heat the same wok to moderate heat and add the honey & garlic sauce ingredients

11. Simmer for about 1 ½ minutes

12. Add the prawns till they are hot and just cooked through

13. Garnish with spring onion and serve immediately.

Credit: Foodista

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Crockpot Cuban Ropa Vieja (Shredded Beef)

Ingredients

Preparation

Crockpot Chicken Phá»Ÿ

Ingredients

Preparation

Crock-Pot Pork Carnitas Tacos

Ingredients

Preparation

Crock Pot Shredded French Dip

Ingredients

Preparation

Crock Pot Chili with Beans

Ingredients

Preparation

Crock Pot Chicken Pot Pie

Ingredients

Preparation

Croatian stuffed peppers

Ingredients

Preparation

Crispy ~ Oven Fried Chicken

Ingredients

Preparation

Crispy Wakame Prawn Omelette

Ingredients

Preparation

Crispy Tiger Prawns With Honey and Garlic Sauce

Ingredients

Preparation

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