Thursday, October 28, 2010

Crock Pot Orange Chinese Beef

I am a little addicted to my crock pot. I think I need a support group. In my travels today I found an Aldi food store, and I'll admit I was a little overly excited! I've been wanting Chinese food so bad today, even though at this point with my weight loss I can eat it, it's so greasy I really don't want to. I picked up some thin sliced sirloin so I decided to make some Chinese at home. You can also totally make this as a stir fry in a pan.
  • 1 lb thin slices sirloin cut into strips
  • 1 Tbsp sesame oil (you can use whatever you have, I used sesame for the Chinese theme)
  • 1 teaspoon ginger powder
  • 2 green bell peppers, chopped
  • 2 small white onions, chopped
  • 1/2 cup teriyaki sauce
  • 1/2 cup orange juice
  • 2 Tablespoons soy sauce
  • 2 Tablespoons chopped garlic
Heat oil up in a pan. Salt and pepper your steak and brown it up in the pan. Add your chopped onions, peppers, and garlic in the crock pot on low. Add steak in. Add in ginger powder, teriyaki sauce, OJ, and soy sauce. Cook on low for 4-5 hours. This was soooo delicious!

Monday, October 25, 2010

Crock pot fajita pork chops

As a new momma I am in love with any easy and delicious crock pot recipes. I sort of invented this one. It's yummy and different
  • 6 thin sliced pork chops
  • 1 jar picante salsa
  • 1 package fajita seasoning mix
  • 1/2 cup water
  • 2-3 small white onions, chopped
  • 1 tablespoon chopped garlic
  • salt, pepper and chili powder to taste
  • cheese and sour cream for a garnish
Brown the pork chops in a skillet with salt and pepper. Place a single layer of pork chops on the bottom of the crock. Put the chopped onions and garlic on top. Sprinkle with the fajita mix and chili powder. Pour 1/2 cup water over top. Then pour the entire jar of salsa over top. Cook on low for 5-6 hours. Top with cheddar and sour cream, will be making this again.

Tuesday, October 5, 2010

My moms homemade chicken soup

I'm not going to lie, this soup requires a little bit of effort. It is SO worth it. The smell of this soup making me think of childhood. I love making it. It makes a lot, you will have a lot of left overs.
  • 1 whole chicken, 5-6 lbs (giblets removed)
  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1 lb turnips, peeled
  • 2-3 celery stalks
  • 1/2 a large white onion
  • 2-3 cloves finely chopped garlic
  • a handful of fresh dill (must be fresh)
  • 2 bay leaves (remove before eating)
  • salt and pepper to taste, I use a lot of pepper
  • 3 chicken bullion cubes
  • a large soup pot
  • enough water to cover chicken and veggies
  • Parmesan cheese for the top of the soup, this is pretty much a must
Add chicken and peeled veggies, herbs, bullion and spices to a large pot. Add water to cover all ingredients. Bring to boil, then turn down to medium simmer. Simmer for 1-2 hours or until chicken is cooked and falling apart. Take chicken and whole veggies out of the pot and let cool, but keep the liquid simmering. Take skin off chicken, then pick all the meat off of the chicken (told you this took a little effort), add chicken back to the pot. Chop of veggies, add back to the pot. Cook on low for an additional 3-4 hours. I usually make this one day, refrigerate and reheat the next day. You must must must add parm cheese on top. No excuses! Enjoy!!

Friday, October 1, 2010

Crock Pot Italian Wedding Soup

I am Italian and have never had a really decent Italian wedding soup unless it was homemade. Usually it has noddles in them, but you really don't need them, and really with this recipe you wont need them.

for the little meatballs
  • 1 lb lean ground beef
  • 1/2 cup seasoned bread crumbs
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon parsley
  • a pinch of red pepper flakes
  • salt, pepper and garlic powder to taste
Mix together in a bowl. Roll into little meatballs (about a 1/2 an inch). Place on foil lined baking sheet and bake at 400 for 15 minutes.

In the crock pot add 8 cups of chicken broth. Add in--
  • 1 chopped white onion
  • 1 Tablespoon chopped garlic
  • 1 small zucchini chopped
  • 1 box frozen chopped spinach
  • 1 Tablespoon dried parsley
  • 1 Roma tomato seeded and chopped
  • a pinch of salt
  • teaspoon black pepper
When the meatballs are done add them to the crock pot. Simmer on low for 6 hours or high for 3-4 hours. About 30 minutes before eating, mix together 1 egg with 1/4 cup Parmesan cheese. Mix together and swirl into soup. This soup is SO yummy.