slow cooker - Around My Family Table

Slow Cooker Snack Mix

April 23, 2013 · by amft · 7 Comments

Have you heard that Iron Man 3 is coming out soon? Another movie with Robert Downey Jr. {swoon} Well, my friend Ashely from Cruncy Frugalista got invited out to the premiere and hang with MY sweetie and left me here to make this slow cooker snack mix.

So not fair! So not fair! But I’m so over-the-moon happy that she gets to go and walk the red carpet…isn’t that every girls’ dream?

So, instead of hanging with Robert, I drug out my slow cooker and cooked up this delicious snack mix. Which, was a brilliant idea, I might add. I think this will be the perfect snack for when I actually get to see this movie. I probably won’t get to see it in the theater, my little ones make it hard….so Hubbyman and I will have a date night at home when it goes to video!

Making the snack in the slow cooker keeps my house from heating up in the HOT Phoenix summers. Really, keeping the oven off totally helps keep the house cooler….you’d be surprised.

My snack mix is gluten free, dairy free, and vegan but easily lends itself to making it with traditional ingredients. I think the flavor is PERFECT….just the right amount of seasoning, “butter”, and salt. Honestly, after I took these pictures I ended up having to hide it from myself because I couldn’t stop eating it. Hubbyman would have been mad if I didn’t save him some.

Head over to Crunchy Frugalista, say hi, and grab the recipe. Make sure you mention to her that she needs to at least share a picture of Robert Downey Jr. with me. Thanks for your help! ;-) Go now….run, don’t walk over to see the recipe on Ashley’s site…go now! Now I tell ya! What are you waiting for?

If you do try it, I’d love to hear what you think and how the slow cooker worked out for you!

Filed Under: appetizers, dairy free, df appetizers, df snacks, gf appetizers, gf snacks, gluten free, slow cooker, snacks · Tagged: dairy free, gluten free, slow cooker, snack, vegan

16 Surprising Foods You Can Make in a Slow Cooker

April 1, 2013 · by amft · 24 Comments

I love my slow cookers! I have about 5 or 6 of them in different shapes and sizes. I use them all the time and I’m always shocked when someone mentions that they don’t have one, don’t use the one they have, or hate the food that comes out of one. I have dozens of slow cooker recipes here that are not just a packet of this, a can of that, and some chicken. That’s so old school….today’s slow cooker recipes are amazing and ingenious! Without further ado…I bring you 16 Surprising Foods you can Make in a Slow Cooker!

1. Ground Beef–cook up a huge batch and freeze in zip top baggies for easy use in soups and casseroles or add taco seasoning for easy tacos!

2. Corn-on-the-Cob–granted corn on the cob is super easy, but sometimes you need extra time to get the rest of super on the table or need a huge batch for a party!

3. Baked Potatoes–baking potatoes in the oven is my preferred way to make them. However, if I’m not going to be home for the potatoes to cook perfectly in the oven, then pop them in the slow cooker and they will be ready when you are. Plus they taste very similar to the baked method.

4. Breakfast Casserole–This is the perfect method for a brunch dish or potluck..probably not so much for an actual breakfast due to cooking time. It only takes about 5-7 hours on low.

5. Oatmeal–There is nothing better than waking up on what will be a busy morning to a pot full of oatmeal just waiting to be devoured. Just place 3 cups liquid (1 1/2 cups water plus 1 1/2 cups milk of choice), 1 cup steel-cut oats, 1/4-1/2 tsp salt, and any additional add-ins (raisins, apples/cinnamon, nuts, etc), set pot on low and let it go 6-7 hours.

6. Lasagna/Enchiladas–I put these together because they are basically the same..a layered supper. Just layer in your ingredients as you normally would and cook on high for 4-5 hours. Here is my easy weeknight lasagna and leftover turkey enchiladas recipes to get you started.

7. Refried Beans–This is my favorite way to make beans. Cook pinto beans in crock pot…serve as is or remove a little liquid and mash with a immersion blender. Delish! Here’s another variation of refried beans in the slow cooker.

8. Fruit Butters–I’ve linked to my pumpkin butter recipe, but once you get the fruit in the slow cooker the process is the same. Just add your spices and let it go on low…mashing every hour or so. Pumpkin ~ 4 hrs, Plum ~ 7 hrs, Pear ~ 10 hrs, and Apple ~ 14 hrs.

9. Apple Sauce–The difference between a butter and a sauce is the addition of the spices. Apple Sauce is so easy to do…peel and roughly chop apples. Add to slow cooker, with some sugar, and 1/2-1 cup water, let cook on low for 10-16 hours. Mash every hour or so until you reach the consistency you like. Chunky will take less time than totally smooth. Taste about half way through to make sure the sweetness is to your liking.

10. Brownies–Um…seriously! This is the best idea EVER! Use your favorite brownie recipe (or box) and pour it into a well sprayed slow cooker. Cook on low for 2-3 hours, but check often after 2 hours (so it doesn’t burn on you). Once a toothpick is inserted and comes out clean, turn of cooker, replace lid, and let stand 15-30 minutes. Use a knife to loosed cooled brownies and then invert pot over a cooling rack to remove brownies.

11. Granola–Another wonderful idea. You can certainly use your favorite granola recipe (or try this Crock Pot Granola or here’s my Pumpkin Granola that I plan to do this with). Basically, cook granola on low for 2-4 hours. Stir every half hour or so to keep it from burning around the edges. Leave the lid slightly cracked to allow moisture to escape to prevent soggy granola.

12. Dulce de Leche–Who knew it was this easy? Buy cans of sweetened condensed milk and remove label from the can. Place in slow cooker and fill with water (at least 1 inch above cans). Put on slow cooker lid and cook for 8 hours on low. Turn off cooker and remove lid and allow to cool. It’s ready to use! Store leftovers in the fridge.

13. Yogurt–This is so easy and you’ll be wondering why you spend all that money on the stuff from the store. You can add in any fruit you want after it’s done to create “flavors” or I always just add in a spoonful of my current homemade jam.

14. Bread–Honestly, I’ve never tried this, but I’ve heard from several people that have and they said it’s so good. This would be perfect during the summer when you don’t want to heat your house up with an oven at 400 degrees or more. Another option is to put the slow cooker in the garage or back patio to really help keep the house cool in the summer. Hey…every bit helps!

15. Ham–Buy a fully cooked ham at the store, put it in the slow cooker on low for 4-5 hours. Baste several times during cooking. This makes the most moist and delicious ham EVER. You many never bake a ham again.

16. French Toast–This so good and easy too. I know there are other versions around, but this is my blueberry stuffed french toast and it’s amazing. Makes a great brunch dish!

17. And because I couldn’t stop at just 16 (and my friend reminded me of this one…after I made my graphic)…Hot Dogs! This is so easy…fill pot with water, add hot dogs, and cook on high until they are hot. Perfect for kids parties…okay, even regular parties too!

My good friend Janice at Celebrating Family wrote a post today about all the foods that you should be making from scratch….you should go check it out. She’s got some great recipes and projects!

Filed Under: how to, recipe, slow cooker · Tagged: slow cooker

BBQ Brisket Nachos

January 30, 2013 · by amft · 5 Comments

When I was in my high school marching band, we played an old “cowboy” song that was the current theme song for the Beef Council. Yes, I’m a band geek and I loved every minute of it. I remember all the songs we marched to and I can’t plate up a nice piece of beef without singing that song. Do you remember it? The line at the end was, “Beef, It’s Whats For Dinner!” Of course I sang this song while creating this plate of total awesomeness which has become known as BBQ Brisket Nachos.

It was actually my attempt to use up some brisket that we had cooked the previous weekend, but it ended up the favorite meal of the week! We have actually been trying to eat healthier this month (ya know…New Year Resolutions and all) and so I was happy to learn that beef (my beautiful brisket included) can be part of a healthy diet. Did you know that there are 29 lean cuts of beef? I knew a few of the steaks that were on the list like sirloin, flank steak, and tri tip, but didn’t realize there were 29 lean cuts.

I know what you are thinking. Really, I do! You’re thinking nachos aren’t healthy. But the the brisket adds so much intense flavor that there is not much cheese on these nachos. It really not needed! I promise, you won’t miss it!

Last month, I had the chance to go on a tour with the AZ Beef Council and see where our AZ beef comes from, how it is raised, and had a beautiful steak lunch at a ranch in the beautiful AZ dessert. There really is so much involved in the process of raising beef cattle; I had no idea. One thing I can say with certainty is that it’s not like what you hear on the news or in those documentaries that bash the food industry. Every thing was clean and organized and so much thought put into everything. The rancher that we had lunch with said something that really stood out to me. He said, “[The majority of cattle ranchers] wouldn’t be in this business if they didn’t love what they were doing.”

BBQ Brisket Nachos

BBQ Brisket kicks up traditional nachos to a whole new level that is out of this world! Beg, Borrow, or Steal some brisket or make your own in the slow cooker.

Brisket:

5-10 lb well-trimmed brisket

1 bottle smokey BBQ sauce

salt & pepper

Nachos:

3 cups tortilla chips

1 cup cooked and shredded brisket

1/4 cup smokey BBQ sauce

1/2 cup sharp cheddar cheese

1/4 cup blue cheese dressing

chopped tomato and cilantro

sliced black olives and jalepenos

Brisket:

Trim brisket of all visable fat and place in a large sheet of tin foil. Sprinkle with salt and pepper, then cover in BBQ sauce. Wrap foil around brisket and place in a large slow cooker. Cook on low for at least 8 hours.

Let rest at least 10 minutes before slicing. Slice against the grain for a tender slice of meat or shred meat with two forks while still warm.

Note: If brisket is too large for your slow cooker, cut it into several smaller pieces and wrap it up together.

Nachos:

On a microwave safe dish (or a small jelly roll pan for the oven) layer first 4 items in order listed. Microwave for 1-2 minutes or heat in a 350F oven until cheese melted. Add remaining items and enjoy.

http://www.aroundmyfamilytable.com/2013/01/bbq-brisket-nachos/

Disclaimer: This post is part of my relationship with the AZ Beef Council. Nutritional facts provided by the council; however, recipe, opinions, and images are my own.

Filed Under: appetizers, beef, ef appetizers, ef main dishes, gf appetizers, gf main dishes, main dishes, slow cooker · Tagged: appetizers, BBQ, beef, slow cooker, supper

Buffalo Meatballs with Dairy Free Ranch Dressing

January 28, 2013 · by amft · 7 Comments

I love all things with buffalo sauce! Really, just the mention of it makes my mouth water and start to jump for joy. I needed a super quick and easy appetizer for a recent party a couple weeks and I came up with this gem.

I think these Buffalo-Style Meatballs would make a great addition to any party, in fact they will be the main dish at my Super Bowl party next Sunday. They are easy to cook, serve, and eat. All you need is a slow cooker and some toothpicks! Seriously…this can’t get any easier folks!

However, what good are spicy meatballs (or chicken wings for that matter), if there is not yummy ranch dressing to dip them in. I had to come up with something, so I tried my hand at making a dairy and egg free ranch dressing (yes, that makes it vegan, but the addition of meatballs takes away the “vegan-ness” of the dish).

I used a gluten free, dairy free, egg free meatball (tasty, I know), but you can use whatever pre-made meatball you want or keep it vegan by using a vegan meatball. I really wanted this to be super easy, so I used pre-made meatballs, but if you are feeling extra adventurous then make your own. I bet chicken or turkey meatballs would be lovely as well.

Go check out the full recipe for my Buffalo Meatballs in the slow cooker over at Zak Designs. And keep reading for the Ranch Dressing recipe.

Dairy Free Ranch Dressing

This dressing is great by itself or is easily customizable with chipotle peppers, bacon bits, BBQ sauce, and more. Even though it is "vegan" you won't realize it.

1 cup vegan mayonnaise (I prefer Vegenaise brand)

1/4 cup soy milk (or more)

1 tsp garlic powder

1/4 tsp salt

1 tsp onion powder

1/4 tsp black pepper

2 tsp fresh chopped chives

1 tbsp apple cider vinegar

1/4 tsp dried dill

Place all the ingredients in a large mason jar and shake until well blended. Add more or less milk to reach desired consistency (more milk = dressing, less milk = dip)

Store dressing/dip in the refrigerator; dressing will thicken some as it cools (so more milk might be needed before using).

http://www.aroundmyfamilytable.com/2013/01/vegan-ranch-dressing/

Filed Under: appetizers, beef, condiments, df appetizers, df sauces/mixes, ef appetizers, ef sauces/mixes, gf appetizers, gf sauces/mixes, party food, sauces/mixes, slow cooker · Tagged: appetizer, beef, dairy free, dressing, gluten free, party food, slow cooker, vegan

Freezer Meal Packets

August 7, 2012 · by amft · 15 Comments

I realized that I’ve never shared how I make my freezer meal packets! It’s one reason I started AMFT, to share with my friends how I make my freezer packets. They are always hounding me to share the details with them.

For under $200, I made 14 suppers, 20 breakfasts, 5 lunches, and 20 smoothie packets. And it took under 3 hours.

I know this is all the rage now…freezer crockpot meals…but I don’t just put together the ingredients for what goes in the slow cooker or on the grill. I make complete meal packets. It really makes putting a weeknight supper on the table FAST! I know my family is so busy (with scouts, martial arts, piano, tutoring, and more) that having time to put together a meal can be challenging.

I love knowing that when I pull one of my packets out of the freezer that it has everything I need in it. Why go to all this effort? There have been too many times when I had a partial meal kit in the freezer and just needed to add a loaf of french bread, a head of broccoli, or whatever. Then life happens and I don’t get to the store…then I can’t make my meal so we end up eating sandwiches or going out.

Here are a few recipes that are perfect in the slow cooker (Note: these serve a family of 4…2 adults and 2 young kids):

Sweedish Meatballs
20-25 frozen meatballs (about 1 inch sized)
1 bottle chili sauce
2 tbls brown sugar
1 can cranberry sauce
prepared mashed potates (enough for 4 servings)

Place first 4 ingredients in a zip top bag. Place prepared mashed potatoes in a second bag. Put first bag inside the second. Label and freeze.

Day of: Dump meatball bag into slow cooker and cook on low for 3-4 hours. Reheat mashed potatoes.

BBQ Chicken Legs
16 chicken legs
1 white onion, sliced
1 bottle BBQ sauce
1 head broccoli

Divide equally into 2 bags the first 3 ingredients. Wash and cut broccoli off the stem. Place broccoli equally into 2 smaller bags. Place small bags inside larger bags. Label and freeze.

Day of: Dump chicken into slow cooker and cook on high for 4-6 hours. Steam or roast broccoli.

Sausage & Peppers
8 Italian Sausages, cut in half
2 green bell peppers, chunked
1 red bell pepper, chunked
1 large red onion, chunked
4 cloves garlic, minced (about 2 tsps total)
2 cans diced tomatoes
2 tbls Italian seasoning
1 loaf french bread
2 cups mozzarella cheese

Split first 7 ingredients equally into 2 gallon freezer bags. Cut french bread in half and place into 2 smaller quart sized bags. Split cheese and place in two small bags as well. Put bread and cheese bags into the larger bag. Label and Freeze.

Day of: Cook sausage and pepper in slow cooker for 6 hours. Serve with warmed bread and cheese.

Savory Chicken
6 chicken breasts
2 cans stewed tomatoes
1 large white onion, sliced
4 cloves garlic, minced (about 2 tsps total)
1 1/2 cups chicken broth
2 bay leaves
1 tsp Italian seasoning
salt & pepper
3-4 cups broccoli, washed and cut
2 cups rice, uncooked

Split all ingredients equally (except broccoli and rice) into 2 gallon freezer bags. Place broccoli equally in 2 quart sized freezer bags. Divide rice equally into 2 quart bags. Place a broccoli and rice bag into each of the chicken bags. Label and freeze.

Day of: Cook chicken on low in slow cooker for 6-8 hours. Add broccoli during last 30 minutes. Cook rice. Remove bay leaf before serving.

Teriyaki Chicken
1 lb bag of baby carrots
1 red onion, chunked
2 cans of pineapple chunks, undrained
4 cloves garlic, minced (about 2 tsps total)
6 chicken breasts
1 cup Teriyaki sauce
2 cups rice, uncooked

Split ingredients into 2 gallon freezer bags (except rice). Split rice into 2 quart sized bags. Place one rice bag into each chicken bag. Label and freeze.

Day of: Cook chicken on low for 6-8 hours (additional liquid may be needed). Prepare rice.
Chicken Cacciatore
6 chicken breasts
1 large package sliced mushrooms
2-6 oz cans tomato paste
2 tbl Italian seasoning
4 cloves garlic, minced (about 2 tsps total)
2 cups chicken broth
egg noodles

Split ingredients (except noodles) into 2 gallon freezer bags. Freeze and label. (Note: I don’t add the egg noodles to this one, because they would get broken, but I do make sure to buy them when I am getting ready to make these).

Day of: Cook on low 6-8 hours (additional liquid may be needed). Cook noodles.

Filed Under: freezer meals, how to, slow cooker · Tagged: meal packets, slow cooker

Soup Rewind

February 23, 2012 · by amft · 15 Comments

My family is sad since soup seasoning is quickly coming to an end. It’s been in the 70′s and I’m not big on soup when it’s hot. I will still make it for them, but not as much. However, I realize that for many of you it’s still really cold and wintery…..maybe you should move to AZ. Anyway, I thought I would do a recap of some of my favorite soups today.

Chicken and Corn Soup

Turkey Noodle Soup

Posole

Chicken Tortilla Soup

Slow Cooker Potato Chowder

Tortilla Soup and Taco Twists

8 Can Soup

Broccoli Cheese Soup

Clam Chowder

Split Pea Soup

Spinach & Tortellini Soup

Black Eyed Pea Soup

Filed Under: soups · Tagged: pressure cooker, slow cooker, soup

Kitchari

January 24, 2012 · by amft · 4 Comments

Last week I attended the 2nd annual Kenmore Blogger Summit with about 40 other bloggers. I had such an amazing time and met some great bloggers too. Before I post all about the trip and the cool new innovations from Kenmore, I had to share this recipe with you. Watch for my post later this week!

Chef Suzy Singh, who was on the 2nd season of MasterChef, cooked for us in the morning. She also shared some great slow cooker tips and a wonderful recipe. Of course I took notes and pictures so that I could share this wonderful recipe with y’all. Here are some great slow cooker tips:

Clean the slow cooker with distilled vinegar for a few minutes and then with hot soapy water before every use.
A slow cooker set to low will take 2x as long to cook something then when it is on high.
A general rule of thumb, is that cooked on low for 8hrs, meat will slice and 10 hours it will shred.
Temperature range is 160F on warm to 200F on high.
Using regular rice, put it in at the beginning OR if using a 30min rice variety add during the last 2 hours.

The dish Chef Singh shared with us is one of her favorites, Kitchari. Kitchari is a traditional Ayurvedic dish. I’ve never heard of it before, but it is super easy to throw together and would make a great side dish or Vegetarian main course or leave the yogurt out and it’s Vegan. I’ve read a little about this dish and it can be made a little heartier by adding diced seasonal vegetables such as squash, carrots, sweet potatoes, etc.

Me and Chef Suzy Singh

Kitchari

2 tsp mustard oil (or olive oil and mustard seeds or just olive oil)

1 onion, diced

1 plum tomato, diced

2 cups yellow split peas (or Mung Dal)

1 clove garlic, grated

1/2 tbl fresh ginger, grated

2 cups basmati rice

4 cups water

1 tbl tumeric

1/4 tsp cayenne pepper

1/2 serrano pepper, finely diced

2 tbls of spice blend (combine equal parts of fennel, cumin, coriander, and cinnamon)

Put everything in the slow cooker. Stir gently to combine. Put the lid on and cook on low for 8 hours. Serve with plain yogurt and pickled carrots.

http://www.aroundmyfamilytable.com/2012/01/kitchari/

Filed Under: main dishes, vegetarian · Tagged: side dish, slow cooker, vegan, vegetarian

Not Your Mama’s Pot Roast

January 13, 2012 · by amft · 8 Comments

I love my husband! He is so supportive of everything that I want to do and totally embraces it. He’s always given his suggestions on what he wants for supper, but ever since I started blogging he discusses cooking and recipes with all sorts of people. I think he is secretly trying to get more great ideas for me to make and write about.

John has talked to our local barista about her “famous hamburgers” (which we will be trying soon), his co-workers, the dentist…seriously he talks food more than I do. So, when he came home talking about this recipe from a co-worker, we ran out the following weekend to get the tri-tip to make it. I wasn’t expecting it to turn out like a pot roast, but it does and it is to-die-for! Tri-tip is a great cut of meat and very flavorful…so this “pot roast” has a great steak, beefy flavor and less of the traditional roast flavor. Of course all the wonderful spices add to it as well.

Not Your Mama’s Pot Roast

1 1/2 lbs Tri-Tip strips

1 can chicken stock (or 1 to 1 1/2 cups)

8-10 cloves garlic, finely minced

1/4 tsp cayenne pepper

2 tsps steak seasoning

salt and pepper

2-3 large potatoes, peeled and cut into 1 inch pieces

1 large onion, peeled and cut into quarters

Place the first 6 ingredients in a slow cooker. Cook on high for 6 hours. Add potatoes and onion to slow cooker and continue cooking for 2 more hours. Remove meat from slow cooker and shredded. Serve with cooked onions and potatoes.

You can make a pan sauce by using the cooking liquid (fat strained out) and adding 1 tsp cornstarch to 1/4 cup water (well combined). Heat over medium-high heat until it begins to thicken. However, the meat was so tender and juicy that it didn't need it.

http://www.aroundmyfamilytable.com/2012/01/not-your-mamas-pot-roast/

Filed Under: beef, main dishes, slow cooker · Tagged: beef, slow cooker, supper

Hot Cocoa

January 3, 2012 · by amft · 18 Comments

Happy New Year! I’m so excited to continue my blogging journey this year. I plan to focus on great recipes and less on filler content. I will still do some giveaways and reviews, but they are now in their own area and not in my main feed. I’m hoping y’all will like what I’ve done. I’ve stopped doing the Thursday carnival and probably won’t do Super 6 much anymore. I really want to get back to great recipes!

Have you ever made hot cocoa from scratch? It really is quite easy and tastes so much better than the packets of mix you buy at the store. I quickly whipped up a batch for our New Year’s Eve party. The mix would make a great house warming gift or hostess gift this time of year…or even make up a ton of it and put it in cute jars to give as Christmas gifts next year.

We had my parents, John’s parents, and John’s brother with his kids over for a potluck supper and fireworks. It’s a huge deal here to have fireworks. It’s new for us in Arizona…we can do small ground fireworks on our property now. WOOHOO! Luckily, we have a nice size piece of land (okay 1/2 acre) but it’s big enough that we don’t have to worry about fires and can keep everyone a safe distance.

Fireworks in our backyard on New Year's Eve.

This was the first time I had made a huge pot of hot cocoa, but it was super easy. Just use your favorite recipe (or even a package mix if you’re pressed for time) and the amount of water called for in the instructions and place in the slow cooker. Stir well and heat on low for 2-4 hours. Turn down to warm setting, if you have one, when party starts so that the cocoa isn’t too hot. Easy!