Archive for July, 2009

Cola ham

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Source: CD Kitchen

I’m not sure why, but a few weeks ago I got a craving for ham. I was finding so many ham recipes for the crockpot that all sounded so good! Rick and I found a great deal, so we bought an 11-pound ham and sliced it up into approximately 2-pound portions. So expect to see a few more ham recipes on my blog in the future!

This ham turned out great. I was a little worried about the long cook time, because the original recipe called for a 4-pound ham and mine was 2 pounds, tops. But as it turns out, I had nothing to worry about!

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Ingredients:

4-pound precooked ham (I used a 2-pound ham, but kept all other ingredients at the same measurements)
1/2 cup brown sugar
1 tsp. dry mustard
1 tsp. prepared horseradish
1/4 cup cola 

Directions:
Combine sugar, mustard and horseradish. Mix thoroughly. Add just enough cola so that, after stirring, it forms a paste. Rub mixture all over the ham.

Place ham in crockpot, and add the rest of the cola.

Cook on low for 6-10 hours. I cooked mine for 8 hours and it was perfect!

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Making dried beans in the crockpot

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So I had always heard that buying dried beans was much more economical than buying canned, but I had never taken the time to research how you cook dried beans. Opening a can is so much easier, after all. But the other day, I came across this post from the Crockpot Lady, detailing how you make the beans and how to store them in a step-by-step method that seemed easy enough to follow. Looking ahead at our menu and realizing that we would be using at least two cans of black beans the next week, I figured this would be the perfect time to give it a shot!

One bag of beans equals the equivalent of 3 cans.

Directions (in the words of the Crockpot Lady —  I couldn’t have said it any better myself):
“Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.

Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.

Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crockpot won’t be in a room that is climate-controlled, put the stoneware in the fridge. You don’t want bacteria to have the opportunity to grow.

In the morning, dump the water, and rinse your beans. The water will be bean-colored.

Put the beans back into your crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don’t worry if the water hasn’t all absorbed. You’re going to dump it, anyway.

Drain the beans.

When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you’re adding this amount because you aren’t adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipe.”

My favorite black bean recipes
Arroz con queso
Black bean and corn creamcheladas
 

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Menu: July 27-31

mpm3

Monday: Skyline coneys 

Tuesday: Chicken sausages w/ oven fries

Wednesday: Ham w/ side of rice

Thursday: FFY

Friday: BBQ pulled pork sandwiches 

 

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Raspberry chicken

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I found this recipe when I was researching freezable meals. It hasn’t been a problem yet, but I’m sure there will be times when I don’t feel like cooking or we’ll need to throw something together as fast as possible, so it would be nice to have some frozen meals already prepared and ready to toss in the oven (or crockpot). I actually didn’t freeze this meal ahead of time — I had some raspberry jam to use up, and I was eager to give it a try!

The flavor of this dish was really good. However, I used a 6 qt. crockpot and cooked it on low for 8 hours, and the chicken got dried out. It was good, but I suggest shortening the cook time to 6 hours tops.

Ingredients:
1 1/2 pounds chicken pieces (I used 2 1/2 chicken breasts)
3/4 cup raspberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp. chili powder
1 tsp. Worcestershire  sauce
1/8 tsp. salt

Directions:
Place chicken in crockpot. Combine all ingredients and pour mixture over chicken. Cook on low for 6 hours. We served ours with a spinach salad, and it was great!

To make ahead:
Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. To thaw cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. Place the bag on a shelf furthest from the freezer. Dump the bag in the crockpot in the morning, and you’re good to go!

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Menu: July 20-24

mpm121

Monday: Mac and cheese and hot dogs — something quick!
Tuesday: Raspberry chicken w/spinach salad
Wednesday: Sweet and sour pork
Thursday: Beef stroganoff casserole
Friday: Chicken and summer vegetable tostadas

Comments (1)

Southwest beef burritos

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I found this recipe in a Taste of Home magazine that my mom bought for me. Recently, I’ve been struggling to find new crockpot recipes that sound good to me, but I figured I couldn’t go wrong with this one! I’m so glad we tried it. It was different than what we’re used to, but very tasty! And it was just as good, if not better, on the second day with leftovers.

The only complaint I have about this recipe is that there is a decent amount of work to do after the cooking time is up. It’s not one of those crockpot meals where you can come home from work and serve immediately.

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Ingredients:

2 lb. boneless beef chuck roast
1/2 cup water
4 large tomatoes, peeled and chopped (I used a 28 oz. can diced tomatoes)
1 large green pepper, thinly sliced
1 medium onion, chopped
2 garlic cloves, minced
1 bay leaf
2 tbsp. canola oil
3/4 cup ketchup
1/2 cup pickled jalapeno slices
1 tbsp. juice from the jalapeno slices
1 tbsp. vinegar
1 tsp. salt
1/8 tsp. garlic salt

Directions:
1. Place roast and water in crockpot. Cook on low for 8-9 hours. Remove meat. When cool enough to ahndle, shred meat. Skim fat from cooking liquid, setting aside 1/2 cup.

2. In a large skillet, cook tomatoes, green pepper, onion, garlic and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tbsp. (Ours took a little longer than 22 minutes, and it still had some extra liquid. I would recommend double-checking that most of the liquid has cooked out before moving on to the next step.)

3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking liquid. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf and serve on soft tortilla shells. Enjoy!

Comments (1)

Menu: July 13-18

mpm121

Monday: Skyline 4-ways

Tuesday: Sausage cheese soup

Wednesday: Crockpot southwestern beef burritos

Thursday: Leftover burritos

Friday: Red wine linguine w/french bread

Saturday: Lemongrass-barbequed pork with rice-vermicelli salad

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