Lazy Mom’s Day

Today is Lazy Mom’s Day so why not make a slow cooker/crock pot meal with Coca Cola Barbecue Roast. If you don’t have the onion soup mix, simply use seasoned salt, chopped dried onions, garlic powder and onion powder.

3-5 lb. beef or pork roast
1 bottle chili sauce
1 c. Coca-Cola
1 envelope dry onion soup mix
 

Place roast in slow cooker. Mix other ingredients and pour over roast. Cover and cook on low for approximately 8 hours.

Advertisements

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Paprika Pork

Happy Mothers Day to all the mothers out there.  Yesterday I shared a recipe for Spinach & Ham Frittata Muffins for Mothers Day that is easy and delicious.  Here is another easy recipe that can be started in the morning and ready  when you are later in the day.  These 2 recipes will give you time to spend with your mother instead of spending the whole day cooking.

2 to 2 ½ lb. Country-style pork spareribs
3 Tbsp. Red wine vinegar
3 large green onions, chopped
4 cups water
2 Tbsp. Paprika
1 tsp. Liquid hot pepper sauce
2 bay leaves
1 rutabaga, cut into cubes
2 carrots, cut into 1” slices

Place all ingredients in a slow cooker/crock pot. Let cook on low for 6 to 8 hours until pork is fork tender. Serve.

Ropa Vieja

Ropa Vieja is a Cuban beef stew.  The weird part is that ropa vieja means “old clothes” in English.  I really like this dish because you can do it in a slow cooker.  Any dish in a slow cooker is easy & delicious.  Enjoy!

ropa-vieja-51 ½ lb. Flank steak
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
14 oz. Can crushed tomatoes
1 Tbsp. Vinegar
2 Tbsp. Tomato paste
1 c. beef stock
½ bottle beer (pale ale)
1 tsp. Cumin
1 tsp. Oregano
1 Tbsp. Tabsco

ropa-vieja-1ropa-vieja-4

 

 

 

 

Starting with the steak, put all the ingredients in a slow cooker. Cook on low for 8 hours. Once cooked, pour contents into a large serving dish and shred the meat. Serve topped with cilantro and olives.

 

 

ropa-vieja-leftovers-1

 

With the leftovers we shredded the beef and placed them on cabbage leaves covered with cream cheese.  This is a great way to stay on a Ketogenic diet instead of using a tortilla or bread.

Beef Stew

Fall weather is getting here with the cooler nights.  Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.

beef-stew-32 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine

 

Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.

beef-stew-7

 

beef-stew-8

 

 

Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.

 

 

beef-stew-11

 

Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.

Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.

beef-stew-18