1 1/2 pounds beef flank steak
1 large onion, quartered and sliced
1 sweet bell pepper, cut into thin slices
1 jalapeno pepper, seeded and chopped
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 cup chopped tomatoes
12 flour tortillas
sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa, sliced olives, etc.
Cut flank steak into 6 portions. Combine meat, onion, bell pepper, jalapeno pepper, cilantro, garlic, chili powder, ground cumin, ground coriander and salt in slow cooker. Add tomatoes; cover and cook on LOW for 8 to 9 hours.
Remove beef from slow cooker and shred. Return meat to slow cooker. Stir. For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.
Serves 10 to 12.
2 tablespoons olive oil or vegetable oil
1 1/2 pounds lean stew beef or other lean beef, cut in cubes
1/4 cup flour
1 teaspoon salt
1 teaspoon Creole seasoning or about 1/2 teaspoon paprika, a dash of thyme, and 1/4 teaspoon pepper
Dash garlic powder
2 medium onions, sliced
1 can (14.5 ounces) diced tomatoes, drained
3/4 cup beef broth
1 1/2 tablespoons curry powder, or to taste
1 jar (about 12 ounces) small white onions, drained
Heat vegetable oil in a large skillet. In a food storage bag or shallow bowl, combine the flour, salt, Creole seasoning, and garlic powder; toss beef with the mixture then brown in the hot oil along with the sliced onions. Cook, stirring, for about 4 to 6 minutes, or until beef is browned and onions are tender. Transfer the mixture to a 4 to 6-quart slow cooker. Pour beef broth in the skillet and scrape up any browned bits; pour over the beef and onions in the slow cooker. Add tomatoes and stir in curry powder and small white onions. Cover and cook on LOW heat for 8 to 10 hours.
4 to 6 medium potatoes, peeled and cut in 2-inch chunks
1 cup baby carrots
1 large onion, cut into 8 to 12 wedges
3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
1 cup ketchup
1/4 cup water
1/4 cup red wine vinegar
1 tablespoon paprika, regular or smoked paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
dash garlic powder
1 teaspoon worcestershire sauce
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup water
Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Serves 4 to 6.
4 chicken breast halves, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon vegetable oil
1 medium onion, chopped
1 small red pepper, chopped (or chopped roasted red pepper)
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1 can (14 1/2 oz) crushed tomatoes
1 package (10 oz) frozen peas
Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.
In a small bowl combine remaining ingredients, except frozen peas. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot. Serve over rice.
4 to 6 chicken breasts
1/2 cup chicken broth
1 can cream of onion soup
1/4 to 1/2 teaspoon tarragon, if desired
1 teaspoon lemon and herb seasoning
salt and pepper to taste
1 bunch asparagus, or 10 ounce package frozen , thawed
Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles.
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Teresa's Note: Its the best recipe I've tried so far
20 medium mushroom, firm, closed caps
2 tablespoon butter
4 tablespoons minced onion
4 tablespoons minced red or green pepper
1/2 tablespoon Worcestershire sauce
1/2 cup bread crumbs or the dried cubed up premade stuffing mix
1/2 cup Pecorino Romano cheese
3 TBS Extra Virgin Olive Oil
4 tablespoons water
1 beaten egg
1 ½ TBS Chopped Parsely
1 tsp sweet or smoked Paprika
salt & pepper to taste
*Optional* Can also add in ¼ lb cooked crumbled Italian sausage or shredded crab for seafood stuffed mushrooms.
Preheat oven to 375°. Clean mushrooms with wet paper towels. Pull stems from mushrooms and chop finely. Melt 1 TBS of the butter in a skillet over medium-low heat; add chopped mushroom stems, peppers and onion. Saute' until tender. Remove from heat and stir in Worcestershire sauce, bread crumbs, cheese, parsley, egg, salt and pepper.
Brush mushrooms tops and bottoms with EVOO, and sprinkle with salt and pepper. Fill with sautéed mixture, mounding over the top.
Drizzle all the tops with a little more EVOO, sprinkle with Paprika and bake for about 25 minutes in a lightly greased shallow baking pan. Serve hot.
8 Boneless, skinless chicken breasts
1/2 cup shredded Asiago cheese
1/4 cup Basil pesto ( fresh or store bought)
1 Roasted red pepper, cut into strips
1 cup Bread crumbs
1/2 cup Chicken stock
1/2 white wine
salt and pepper
1/4 cup grated parmesan cheese
Pound chicken breasts with mallot until flat.
In center of each breast add 1 Tbsp. Asiago, 1 tsp. Pesto, 1 tsp. bread crumbs and a piece of roasted pepper.
Carefully roll breast and seal with toothpicks.
Beat eggs in a bowl and dip rolled breast in until covered.
In a seperate bowl add remaining bread crumbs, parmesan cheese, some dry oregano, salt and pepper. Dip each rolled breast in bread crumb mixture until coated.
Heat some vegetable oil in a frying pan and fry breasts until golden brown then place in an ovenproof baking dish.
Add chicken stock and wine to baking dish, cover with foil and place in a 400*f oven for 1/2 hour.