Crock Pot Italian-Style Beef with Cheesy Polenta

I adore this dinner. Simple, slow-cooked, tangy, and cheesy.

These are adjectives to live by! 

Are you, like me, a fool who forgets all about her beloved Crock Pot in the summer? Why do we neglect the one device in our kitchen that cooks our food entirely without an oven?! Well today, we are fixing this problem. 

This Crock Pot Italian-Style Beef with Cheesy Polenta is familiar yet intriguing. Comforting Italian flavors like oregano, parsley, and tangy crushed tomatoes meet boneless chuck steak, make a wonderfully rich ragu as they simmer away while we are at work, THEN get piled high atop a polenta packed with garlic, mozzarella cheese and cracked black pepper. What's not to love?

Oh, I nearly forgot, if you--this time, unlike me--are handy with your summer garden and find it overflooowing with fresh basil, please please PLEASE tear up a bunch and throw it on top. Please? Thank you. 

So, here's how this all goes down:

The night before your delicious dinner: Set out your Crock Pot/slow cooker, the exact spices you need, a can of tomatoes, and honey so you don't have to fumble in the pantry early in the morning. Chop an onion and a clove or two of garlic, then stick them in the fridge in a zip top baggie.

The morning of: Dump onion, garlic, tomatoes, spices, honey, and olive oil in the bowl of your slow cooker. Whisk until combined, then nestle in the steak. Turn on low, go live your life for 8 hours.

Just before dinner: Prepare the most delicious, creamy polenta known to man. Shred up your beef. EAT! 

It's meals like this that remind me why I l.o.v.e. food! Let's eat.

Dr. Pepper Crock-Pot Pulled Pork Sandwiches

This is my love language, this drippy beautiful baby of a sandwich right here.

Some ladies want to be taken out for ice cream, some maybe want a nice steak or lobster dinner. For me, however, the way right into my heart is through good old American BBQ.

Pulled pork sandwiches speak to me more than a romantic poem. When I know I'm on my way to a BBQ restaurant, my heart is light and my tummy is hungry. What is better than sweet and tangy barbeque sauce smothering tender, juicy pork all piled high on a soft bun? Don't think too hard, because there is nothing.

When you have a hankering for genuine BBQ at home, try these Dr. Pepper Crockpot Pulled Pork Sandwiches. These are tasty, messy, and completely satisfying. A big ol' pork butt is rubbed with your favorite spice blend then slow-cooked in the Crock-pot with a whole can of Dr. Pepper. How fun is that? The Dr. Pepper flavor is not too overpowering, but it perfectly compliments the sweet notes of the pork. Once the roast has finished cooking, I drained out most of the cooking liquid, shredded the meat with two forks, then doused it all in my favorite BBQ sauce.

Once the pork is done, it is my favorite time--that is, SANDWICH TIME! I used fresh sesame seed buns as the sandwich vessel, then whipped up a quick coleslaw made with fresh cabbage and a homemade mayonnaise. The coleslaw adds a perfect crunch and freshness to these rich BBQ sandwiches. Don't forget to add an extra squirt of BBQ sauce before absolutely inhaling these!

Crockpot Lamb Stew

September is here. Isn't that weird? Time flies when you're having fun.

I'm not too mad about September being here. I love the Fall! Fall foods, fall activities, crisp weather. Plus, I feel like I jam-packed my summer with lots of activities--I'm ready to slow it down for a few months before the Holiday season hits.

Speaking of slow, I think it's time we get back into the slow cooking spirit. Let's rev up our Crockpots for some delicious Lamb Stew.

This recipe is hearty and healthy and bursting with flavor. I've combined carrots, turnips, celery, and onions with chunks of lamb shoulder and rosemary. Everything cooks low and slow while you're at work, and when you come home, you're house will smell AMAZING and dinner will be on the table in no time!

How do you guys feel about turnips? I've never even thought about trying them. I just assumed I didn't like them. Recently, however, I've had a change of heart. I love replacing potatoes with turnips in slow cooked stews (see also: Homestyle Beef Stew). They are a little bitter but become more delicious the longer they cook. And they hold up very well in the slow cooker, which is a critical part of creating a good Crockpot meal. Of course, if you don't like turnips - diced potatoes will work beautifully.

I also strongly recommend getting up a little earlier and browning your lamb chunks in a skillet before tossing them in the Crockpot. The depth of flavor that comes from a quick sear is not worth sacrificing for a few extra minutes of shut eye!

To keep your morning effort minimal, try chopping up all your vegetables the night before and storing in an airtight container. Also, if necessary, butcher your lamb shoulder the night before as well.

I served this lamb stew over big egg noodles. The whole meal with keep you feeling full and satisfied. Take a time out from this busy life of ours and curl up on the couch with a bowl of warm, rustic stew.

Ginger Beef and Vegetables (Crockpot)

The entire month of April has HECTIC written all over it for me, and it is at times like this that I am eternally grateful for my Crockpot.

I feel like Crockpot dinners can get monotonous...it's always some kind of soup or stew or pulled pork. I've been searching the ends of the internet for some fresh takes on a typical slow cooker meal.

I stumbled upon this recipe from Fit Magazine and knew I had to give it a try. I love this combination of Asian flavors, and they pair so well with the tender beef round. I simply made adjustments to what vegetables I had on hand.

Ginger Beef and Vegetables is a fun yet simple meal. Nearly all of the prep can be taken care of the night before, with a few finishing touches made just before you eat. This meal is rich in protein and packed with flavorful veggies.

The night before, I pre-chopped all my vegetables and beef. The beef, carrots, scallions, and garlic get added to the bowl of your slow cooker. In a measuring cup, whisk together minced ginger, water, vegetable bouillon, and low-sodium soy sauce. Pour over the meat and carrots and stir to combine. Cover and refrigerate overnight.

In the morning, place the bowl in the body of the slow cooker and cook on low for 9 hours (or high for 4 1/2).

When you get home from work, turn the heat setting to high and stir in the bell pepper. Whisk cornstarch with a little bit of water and stir into the pot. Cover and cook for a bit longer. Remove the cover and stir in green beans (the frozen variety, thawed) and some lime juice. Cook until green beans are warmed and the sauce is to the desired thickness.

I served this beef over brown rice and garnished with additional scallions. This cured our craving for Chinese take out for half the cost and very little work! The beef was tender and packed with the great flavors of ginger and  soy sauce. The crispy beans and soft carrots make this a great vegetable medley. The creamy sauce is so dreamy! Below is the ingredient list and step by step instructions--enjoy!

Asian Style Chicken Wings

Is there anything that screams "Who's ready for some football?!" like a big helping of wings?!

Wings are such a great go-to game day appetizer, and these are even better because they cook up in the Crock Pot.

Who loves Crock Pots?! ME ME ME!!

Rather than giving you guys a recipe for traditional buffalo wings, I thought that an Asian twist would be a great way to shake up our appetizer spreads.

These Asian Style Chicken Wings are spicy and sweet, and the chicken is fall-off-the-bone tender. There are quite a few ingredients here, but many of these will be right in your pantry or fridge. And this recipe can feed quite a few people, so this is perfect for anyone having a bunch of friends over for the Superbowl!

You know, I need to confess something here. I've never actually been to a Superbowl party. That's right, never. I was dragged to one or two here and there when I was a young child, totally uninterested in football and totally unable to enjoy a cold beer.

I bet Superbowl parties are fun...

Like most Crock Pot recipes, these wings mostly consist of throwing almost everything into the slow cooker and stirring in some additional flavor boosters right at the end. You can also amp up the flavor by searing the chicken in a large frying pan or roasting them in the oven until golden brown on the outside, if you have extra time on your hands!

Crock Pot Chicken Cacciatore

I think that Crock Pots are the most cocky kitchen appliance.

Can't you imagine the Crock Pot taunting all the other appliances? "I'm so awesome, I make everything delicious and totally simple, everybody loves me. Nahh nah nahh!"

 I mean, I can't blame the Crock Pot. It literally rocks my world.

Tonight's dinner also rocked my world...we went back for seconds. It felt so right to indulge.

My second helping...

Crock Pot Chicken Cacciatore simmered away for 8 hours while I went to the movies and did a bunch of chores. When it was done, there was a rich tomato-based sauce and fall-off-the-bone chicken waiting to be enjoyed.

There was a little bit more prep required for this meal than you would expect for a typical slow cooker dish, but the depth of flavor comes through and makes it all worth it.

It starts with 8 chicken thighs, seasoned liberally with salt and pepper. Then I dredged them in flour and seared them in a frying pan to create a nice, brown skin. Into the Crock Pot they go!

In the same pan, cook your vegetables (green and red peppers, and red onion) for 5 minutes until slightly tender and browned.

Place the veggies in the Crock Pot along with a 28 ounce can of crushed tomatoes. Stir in a large amount of dried oregano and a scant teaspoon of sugar.

"Scant teaspoon" = a teaspoon, that isn't quite filled. Very professional term. There will be a test on this later.

Cook on low for 8 hours and wait. The aroma of the peppers and tomatoes will be blissful.

During the last hour of cooking, turn the setting to high and remove the cover. This will thicken the sauce just a bit. I also stirred in the juice of 1 lemon, for an added bite.

At this point, the chicken is so tender that it will pull right away from the bones. Immediately serve on a bed of whole wheat pasta and sprinkle grated parmesan cheese on top. I also garnished each plate with a bit of fresh parsley.

I really loved this dinner because the flavors were complex and built on top of one another. The sauce was rich and thick, and the flavor of the peppers along with the lemon juice and the bit of sweetness from the sugar is tangy, but not sour. Add in some salty cheese, and we are totally in business. Ladies and gentlemen...start your Crock Pots!

Turkey Pumpkin Chili

Pumpkin is so hip. It’s like the chambray of the food world. Everyone wants to get on the pumpkin bandwagon.

Hey, I won’t lie. I’m on it too. I’m loving it.

Last week I went all sweet on myself and made dark chocolate and walnut pumpkin cookies. I brought them to work and they were gone in a flash. Whether people were just being nice or if they really enjoyed them is a mystery, but I think it was the latter. They were super yummy. I’m being a good daughter and bringing my mother home some of these treats this weekend…go me!

Well, a few nights ago, I wanted to go all pumpkin overload again but I also didn’t want to bake. My poor Crock Pot has been collecting dust the past few months…the dog days of summer didn’t have me craving stew or chili or anything of that nature.

So, are you ready for the kicker? We are going to bring our love of pumpkin together with our love of our Crock Pots, and we are going to call it Pumpkin Chili.

I decided that a Turkey Pumpkin chili would work best…turkey is more mild than ground beef and so I was able to get a little crazy with the other flavors that went into the dish.

Because this is a Crock Pot meal, you can guarantee this is super simple and also super delicious. If the reality of fall hasn’t hit you yet, give this chili a try—it will have you dreaming of foliage and jack-o-laterns!

Pulled Pork Tacos

The obsession I have with my Crock Pot is no secret (see slow cooker pot roast for details).

Now, I'll be honest. I don't limit my Crock Pot gushing sessions to just the internet. Oh no. In fact, anyone who will listen, I will tell them all about the great things this kitchen device can do. A couple of lucky coworkers get to hear all about my adventures with the Crock Pot. I have even, at times, left these same coworkers at happy hour to tend to a meal that had been simmering away for eight hours. WHAT ELSE WAS I SUPPOSED TO DO?!

While some hard feelings remain, I feel that there is a happy ending to this story. A few weeks ago, my friend Lidia brought me some GREAT news -- she had inherited a slow cooker from a friend. I must say, I have never been more proud. That is, until a few days later when she came to work flaunting images of pulled pork tacos she made with said slow cooker.

At this point, I knew she had a secret she wasn't telling me. I narrowed it down to one of three things:

1. She is the heir to the fortune that is Super Chef Bobby Flay's culinary empire.

2. She is Martha Stewart, trapped inside an actuary's body.

Or, most realistically,

3. She is, without a doubt, an evil genius.

First of all, let's talk tacos. Everybody LOVES tacos. They are easy, they are fun, they can feed a large crowd for a small price, they are versatile, they are delicious. What more can you ask for?

Mouth-watering goodness

Oh, of course. You could ask for pulled pork. This American barbecue delicacy is often enjoyed plopped atop a mound of homemade coleslaw or a sesame seed bun. In these forms, it is amazing. But who is to say it can't be transformed into something different?! That's my point! It CAN be made in different ways. And it IS delicious, no matter what. Try it for yourself with my Pulled Pork Tacos.

Here's what you need:

The Flavor Makers

2 to 2.5 pounds of pork (some kind of roast or butt would be best)
1/2 bottle barbecue sauce (I used Jack Daniels Honey Smokehouse, because it's amazing)
1/4 cup of water (or more, if you have more meat. You want a majority of the pork submerged in the liquid)
1 vidalia onion, roughly chopped
2 cloves garlic, roughly chopped
1 packet Sazon Goya (a Spanish seasoning)
chili powder, black pepper, and salt to taste
1 head of romaine lettuce
1 cup of shredded sharp cheddar cheese
6-inch soft tortillas
Fresh cilantro to taste

Here's what you do:

First, remove as much of the meat as possible from the bone. I find this easier to do ahead of time because searching through your final meal for bones is just a hassle. The chunks can be as large or small as you like.
Add the pork, barbecue sauce, water, onion, garlic, Sazon seasoning, chili powder, salt and pepper to your trusty Crock Pot or slow cooker. Stir to combine.
Cook the pork on low for 8 hours or high for 4 hours.
When the pork is finished cooking, use two forks to gently pull apart the pieces of pork. This should be a relatively easy process as the meat will be very tender at this point.

Heat up your tortillas for 30 seconds on each side in a dry frying pan.

Finally, build your tacos!

Here's a tip: Because the pulled pork is swimming in the cooking liquid, line your tortillas with lettuce to avoid them getting soggy. Also, allow the pork a second or two to drip dry before you pile it high on your tortilla shell. I did lettuce and cilantro on the bottom, pulled pork on top of that, and the cheese on top of that. Enjoy alongside brown rice and corn or beans.

You could also enjoy these with sour cream, tomatoes, onions, a cole slaw, or any taco topping of your choosing! Have you gotten fancy with your taco dinners recently?

Also...is it just me, or is my tortilla REALLY happy to see me? SMILE!