Crock Pot Recipe Entries

Entry #1

Crockpot Short Ribs! 

A Fall New England Favorite

Ingredients:

½  cup unbleached, all-purpose flour

½  teaspoon kosher salt

¼  teaspoon freshly ground pepper

2–2½  pounds short ribs

1  tablespoon vegetable oil

½  pound onions, peeled and cut into ½-inch dice

½  pound carrots, peeled and halved lengthwise

½  pound new red potatoes, skin on, cut into 1- to 1½-inch cubes

¼  pound turnips, peeled and cut into ½-inch dice

¼  cup prepared horseradish

½  cup beef stock

Instructions:

Combine flour, salt and pepper. Coat short ribs with this mixture.  Heat oil in a Cuisinart® 12-inch skillet over medium high heat. Brown ribs and transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with horseradish. Place in the ceramic pot of the Cuisinart® SlowCooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover and press the on/off button to turn the unit on. Set time to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Strain pan juices or use a fat mop to remove fat.

Combine flour, salt and pepper. Coat short ribs with this mixture.  Heat oil in a skillet over medium high heat. Brown ribs and transfer them to a plate to cool a bit. Pour off fat, add onions and cook 1 minute; stir and scrape up all brown bits. Combine with carrots, potatoes and turnips. Coat short ribs with horseradish. Place in the ceramic pot of the SlowCooker. Cover with onions, carrots, potatoes and turnips. Pour in stock. Cover and set time to 10 hours on low.  Strain pan juices or use a fat mop to remove fat.

Entry #2

SLOW-COOKER MOZZARELLA STUFFED TURKEY MEATBALLS with SPAGHETTI SQUASH


MEATBALL RECIPE:

Ingredients:

1 pound ground turkey

1 pound hot Italian sausage

1/2 tsp garlic powder

2 tsp salt

1 tsp black pepper

1 cup bread crumbs

1/4 cup parmesan cheese

2 eggs

1/2 cup whole milk

1/2 cup chopped parsley

Instructions: 

In a large bowl combine ingredients.

Cut low moisture mozzarella cheese into 3/4 inch cubes cubes.

Roll golf ball sized balls with the meat mixture. (I also used an ice cream scooper to make sure they are the same size) Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce. 

Cook on high for 2 to 2.5 hours.

NEXT….

Preheat oven to 400 degrees and line baking sheet with parchment paper.

Cut 2 spaghetti squash 1/2 inch on both ends then discard.

Then cut crosswise about 1 inch thick rings.

Then remove seeds and trim from inner ring.

Drizzle with olive oil, salt and pepper, smoked paprika on both sides.

Roast until tender about 30 minutes.

Take out and cool enough to handle and run fork along skin, to remove skin.

Toss with your gooey cheesy meatballs and top with parmesan cheese. 

Entry #3

steel-cut crock pot oatmeal recipe


Ingredients:

1 cup steel cut oats

2 cups water

3 cups milk (we use almond milk)

Apples or dried fruit

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 teaspoon salt

Instructions:

Combine all in crock pot cook on low overnight (7 hours)

We top ours off with brown sugar or fruit.

Entry #4

“Moroccan” Stew


Ingredients:

2lbs boneless, skinless chicken breasts cut into 1 inch pieces

2 large sweet potatoes cut into 1 inch cubes

2 large onions, chopped

1 cup golden raisins

1 cup green olives

2 cans chickpeas, drained

4 cups chicken broth

2 tablespoons tomato paste

2 tablespoons flour

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon ground cinnamon

½ teaspoon cayenne pepper

Cooked couscous

Chopped, flat leaf parsley for garnish

Instructions:

Add sweet potatoes, onion, green olives, chickpeas, chicken broth, and tomato paste into crockpot

Combine chicken with flour and spices and add to crockpot

Cook on low for 8 to 10 hours or high for 4 hours

Assembly

Put couscous in the bottom of a bowl, add stew on top, and garnish with flat leaf parsley

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