Tag Archives: slowcooker

Yankee in Florida…

So this Northern girl switched it up and made a Southern dish. I will admit I’ve never had, or even knew what, a boiled peanut was until recently. I’ve seen the trucks on the side of the road but thought “yuck” and kept driving. My husband brought some home the other day from a local place and they were very surprisingly yummy.

So, after some research, this is what I did. I bought a 2 pound bag of raw peanuts, which I tossed into the crockpot with 10 cups of water and bunch (like 1/4 of a cup) of this newly discovered spicy seasoning, “Slap Ya Mama” (sorry Mom!)

Now here’s the kicker, I read that you need to cook the heck out of these bad boys. Recommended time in the crockpot was 24 hours on low! My crockpot maximum time is 20 hours, so I had to reset it for an additional 4 hours (adding a little more water…and seasoning) while doing so.

The result was super flavorful, soft but not mushy boiled peanuts. They’re low carb and I’m told can be frozen (without the liquid) if you can’t finish the bounty.

I’d definitely make these for tailgate or BBQ!

Slow and low kind of day…

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There’s nothing easier or better than tossing a few ingredients (short ribs, one jar of Goya Sofrito and one jar of Goya Recaito) into the crockpot and letting the magic happen – eight hours on low.

Last night was short ribs over polenta preceded by antipasto on the patio and our go-to wine, Ghost Pines. Hubby making his cameo.

Chili even when it’s hot out

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I did an experiment the other day and tossed two packages of ground turkey, chopped red, yellow and green peppers (one of each) a chopped onion, cilantro, salt & pepper, taco seasoning and a 28 ounce can of diced tomatoes into my slow cooker. I cooked it for six hours on high.

It came out great! I topped with some shredded cheddar, sour cream, chopped red onions and fresh diced jalapeños and it was both a great presentation and delicious.

The Famous Mississippi Pot Roast…

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So, for any of you on social media and/or various food blogs you’ve seen the hoopla around the “Mississippi Pot Roast”. I’m not a big pot roast person but I do love an easy crock pot meal during a busy week, so I thought I’d give this a go. I followed the recipe exactly (which I NEVER do). Since it’s only four ingredients I thought, what could go wrong? The four ingredients are: a chuck roast (mine was about 2 pounds), 5 pepperoncinis, 1 packet of dry ranch dressing, 1 packet of dry au jus gravy mix.

I chose to brown the chuck roast in a skillet for about 5 minutes per side to enhance the flavor (you can skip this step, but I think it’s worth doing). Then I placed chuck roast in my crock pot, topped with packet of dressing and packet of au jus and laid the 5 pepperoncinis on top of that. You add no liquid to the crock pot – I know this seems counterintuitive but trust me, the meat releases a lot of liquid as it cooks. Set for 8.5 hours on low and wait for the magic to happen.

I served zucchini soup as an appetizer. As sides I made roasted asparagus and cauliflower mashed. Message me if you want the cauliflower mashed recipe, it’s really good!

Pro-tip: This dish came out delicious, the meat – while it shrunk about 50% in size – was tender and flavorful. For my taste the dish was a little salty. Next time I would add only 1/2 of each dry packet and add a little fresh ground pepper. I think if you wanted to add some carrots and potatoes about half way through the cooking process this might absorb some of the salt.