Emily’s Food and Recipe Blog

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Archive for the ‘Crockpot’ Category

Pot Roast

Posted by moderndaygourmet on August 31, 2007

Okay, I love my crock pot. There’s nothing better than coming home after being at work or out and about all day and having the great smell of a dinner that is ready and waiting for you. This is more of a hearty winter recipe really, not that it wouldn’t taste good at another time.

1 beef rump roast, about 4 pounds
5-6 small red potatoes
1 cup baby carrots
1/2 cup chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope Lipton Onion Soup mix.

Salt and pepper roast; sear all over till browned. Spray the crockpot with cooking spray. Cut the potatoes in wedges (4-6 wedges per potato) and place in the bottom. Add carrots and celery. Add the roast, fat side up. Cover with the soups and soup mix. Cook on low all day, 8-10 hours.


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Roast Sticky Chicken

Posted by moderndaygourmet on August 30, 2007

Don’t ask me to explain why this is called “sticky chicken.” I literally have no idea, nor do I remember which of my friends first shared the recipe. It’s great because you can have roast chicken one night, then the leftovers are great in dishes that need seasoned chicken, like king ranch casserole, chicken enchiladas or chicken Caesar salad.

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1/2 tsp onion powder

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight (this isn’t strictly necessary but personally I find it easier since I am always rushing in the morning to leave for work). When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

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Red Beans and Rice

Posted by moderndaygourmet on August 30, 2007

My friend Betsy gave me this recipe and it is, to put it mildly, famous among our circle of friends.  As she likes to say, it has been shared “all over hell’s half acre” and I really don’t know what we would do without it.  I make it about once a month, and it makes enough for several meals and tastes even better after being frozen as leftovers.  And it just sits in the crock pot all day and when you get home dinner is ready.  What’s not to love?

1 pound dried red kidney beans
1/2 cup dried parsley
1/4 cup oil
1 tsp garlic
1/4 tsp cayenne pepper
2 tsp salt
1-2 tsp Cajun seasoning
1 Tbsp sugar
1 chopped onion
1 chopped bell pepper
2-3 stalks celery, chopped

Soak beans in water overnight. Drain and rinse. Place beans in crock pot with all ingredients (I never measure the spices, just add as much as I like). Stir and cover with water. Cook on Low all day (~8-10 hours). When you get home, stir the beans often, getting them nice and creamy and mushing them up a little bit. On your stovetop, saute some chopped sausage until nicely browned. Add sausage to beans (I usually pour in the sausage grease, too), stir and serve over rice. This freezes great. If you want, add a can of chicken broth and/or a can of beer in lieu of some of the water. This adds a nice flavor.

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