Few weeks ago we Canucks celebrated Thanksgiving. And of course, after spending a wonderful day filled with great company and food, there’s the leftovers. So. many. leftovers. The majority of it being the turkey meat itself. So, I went to Google, to find a Crock Pot recipe I could use it up with. I came across the recipe below and thought I’d give it a try, as I had never made a chowder before. It was easy to put together, which is always important to me!! The sweetness of the corn and the spiciness of the red pepper flakes were a great combination, which myself, hubby and our son enjoyed. We’ll definitely make this again sometime. For those of you in the U.S., about to celebrate Thanksgiving day a few weeks from now – give this recipe a try to use up that leftover turkey you’ll have. I think you’ll enjoy too!!
Found this recipe on Pinterest, and decided to give it a try, for this week’s Crock Pot dinner. I love the combo of honey and garlic together. I made the recipe almost exactly, though I added onion and put less lemon juice in it. I served it over some Jasmine rice. It turned out okay, though it seemed a bit bland, which made me sad. The garlic flavour was perfect, then again, we always put more then is called for in a recipe LOL But we barely taste the honey flavour 😦 We even added Sriracha to it, after tasting it, to give it a bit of oompf. I had high hopes for this recipe. I will definitely try another recipe sometime though, but we’ll be passing on adding this one into the rotation. The search continues!!
Made this Crock Pot recipe, for dinner this past week. I know the title says 3-ingredient, but I felt it needed more to it, then just beef, pineapple and sauce. So to suit our tastes, I added a mixture of frozen mixed vegetables and broccoli to it. It was your basic dump and set recipes, which was great!! I had it cook on high for about 4hrs, then added the frozen vegetables and let it cook for another 30-45mins. The stew beef I used started to fall apart, which was fine by us, especially our son. The flavour was good, though I wonder if a bit more sauce would have worked too. Will definitely try it again though, with some adjustments to see how it turns out next time.
How cute are these Easter treats?? I didn’t get to make the treat I wanted, but will get to it soon enough 🙂
Our son spent the afternoon ‘hunting’ for eggs at our home ❤
And as he was having fun, we had a pork tenderloin cooking in the CrockPot. The recipe was simple, which was a must, and it was all placed into the pot in minutes. I cooked it for 6hrs, but next time, I’ll probably check the temp around 4hrs. The only things I did differently, is use fresh sliced onion, placed underneath the tenderloin and used real garlic. I’m glad I did too. The meat itself fell apart, and was flavourful with the onions and garlic. We had herb and garlic (thanks to Boursin!!) mashed potatoes and honey balsamic roasted brussels sprouts along with it – yummy!!
Found this recipe while Googling what to make for dinner, a couple of weeks ago. We wanted our son to try a curry, and after reading through this recipe, decided it would be perfect. Any recipe I find, using my beloved Crock Pot, is worth looking over!! Was very simple to put together, toss into the slow cooker and let it do it’s magic. By the time it was ready, the house smelled amazing. I then served it over rice with a dollop of yogurt on top. It was flavourful and filling. Even our son loved it, and it was a great source of protein for him, from the chickpeas. Kid-approved means it’ll definitely be made again. Give it a try yourself and see what I mean, with the recipe below…
Found this recipe and gave it a go this week. Like the title says, it was easy 🙂 Not too many ingredients, but I did add in garlic, onions (almost everything I make has garlic and onions!!) and mushrooms.
I will say that even though I cooked this dish for less time, it still ended up a bit dry. I personally prefer this dish baked in the oven. At least I gave it a try and it tasted good, I won’t make it again in the Crock Pot. Any of you make this in the Crock Pot and it not be dry?? If so, I would love to hear what you did differently!!
Came across this recipe and thought I’d give it a try. Instead of making it on the stove, I chose to make it in my Crock Pot. It was super simple to make, especially when all you need to do, is throw almost everything in and let it do it’s thing. I let the frozen chicken breasts cook in the salsa verde itself first for about 5hrs. Then, I shredded the chicken and placed it back into the pot. I also added uncooked rice, 2 cups of water, black beans and corn to the pot as well – to cook for almost 2hrs. When I went to check on it later, I saw that it was ready before the timer went off!!
I do like the flavour a lot, but will say the La Costena sauce I used is VERY spicy…woo wee!! So if you can’t handle spice like that, find a milder sauce. Will definitely make this again, but will try a different sauce next time.
A couple week’s back, I was looking for a new Crock Pot recipe. I was actually in the mood for the flavours of cabbage rolls, but didn’t want to deal with having to make cabbage rolls…so much work!! Then I found this recipe from Save with Pennies. It was pretty simple to put together and it tasted exactly like cabbage rolls minus all the work!! I will DEFINITELY be making this recipe again 🙂 There’s also a non-Crock Pot version for those of you who don’t have one or don’t want to use it. It’s not the prettiest dishes, but who cares when it tastes good – right?!
I found this recipe last week, on AllRecipes.com, while searching for a vegetarian slow cooker dish. I think it’s more, Mediterranean inspired, because of the spice combination. It turned out pretty good and VERY spicy (which we like), but that’s due to the amount of red pepper flakes I put in it. If you follow the recipe to a ‘T’, I don’t believe it’ll be too spicy. We’re not huge okra fans, so I used red kidney beans instead. It definitely thickened up the stew, more so, then the original recipe probably gets. But we don’t mind it 🙂 Next time I think I’ll add chickpeas instead though, and possibly a bit more liquid. Oh!! I would definitely suggest, you either cut up the eggplant larger then suggested, or check on the stew to maybe lessen the cooking time? Because by the time we had gotten to it, after 10 hours on low, the eggplant had completely disintegrated into the stew!! To me…the photo of the stew I took, makes it look more like, the Jamaican Red Bean Stew I make (minus the coconut milk) LOL If you’re interested in making this recipe, I’ve included the recipe link below…
I made this soup, a couple week’s back, before Thanksgiving. I basically followed this recipe, but I passed on the Tabasco sauce, and added cayenne pepper instead…it was SPICY!! Just how we like it 😀 It was really good, and it’s a great go-to, one pot soup to make.