Mongolian Crockpot Beef

Hold on to your hat!


--1 1/2 pounds flank steak

--3 cloves of garlic, minced

--4 sliced green onions--one is for garnish

--1 t dried minced onion (or 1/2 fresh onion, diced very small)

--1/2 cup gluten free soy sauce (I used La Choy)

--1/4 cup white wine

--1/4 cup cooking sherry

--1/2 T white wine vinegar (optional--I forgot to add it!)

--1 t sesame oil

--1 t molasses

--1 t ginger

--1/4 t black pepper

--1 t red chili pepper flakes

--1/2 T peanut butter (if allergic, use black bean paste)

--3 T brown sugar

--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)


The Directions.

--slice your meat in thin strips and toss in a Ziploc bag with cornstarch.

--add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.

--put your meat on top, and toss gingerly to coat.





Cover and cook on low for 4-6 hours. Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.

The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval Smart Pot and it was done after 4 hours on low.

Serve over steamed or fried rice, and garnish with freshly sliced green onion.

The Verdict.

This serves enough to feed 2 hungry adults for dinner. If you have a large family, you're going to need more meat and double the sauce.

Delicious. This is so good---before this year I would not have attempted to make something so "complicated" in a crockpot. But really, the only complicated thing was figuring out what flavors would work and assembling the ingredients---the actual cooking and food preparation was a snap, and the kitchen was clean and mopped at 12noon.

We had all of the ingredients on hand for this meal, except for the meat and the green onion. Much better for our wallets, than take-out, and much, much, much less greasy than take-out. And it was gluten-free!

Citrus Garlic Crockpot Chicken with Rosemary

Citrus Garlic Crockpot Chicken with Rosemary

i found this on the web  thank you "a southern fairytale"


1.1 head of garlic, sliced

2.4 medium lemons, sliced

3.4 medium limes, sliced

4.2 medium mandarins, sliced

5.1 large yellow onion, sliced

6.4 to 5 fresh rosemary stems

7.fresh cracked black pepper

8.1 (5 lb) whole chicken

1.Slice the citrus and the onion

2.Slice the entire head of garlic

3.Layer the onion, the slices of 1 lemon, 1 lime, a handful of garlic and 1 mandarin in the bottom of the crockpot

4.Fill the cavity of the chicken with garlic, lemons, limes and mandarins

5.Place the chicken in the crockpot and top with the remaining lemons, limes, mandarins, garlic and rosemary.

6.Garnish with fresh cracked pepper

7.Cook on low for 8 hours

* add 2 sliced jalapenos for a nice kick of heat



* if you are worried that your fruit might not be ripe enough, remove the peels. Unripe citrus will leave a bitter taste.

Crock pot Garlic Chicken

GARLIC CHICKEN

3-4 pounds chicken


1 large onion (or 2 bitties, like I used), sliced

1 tablespoon olive oil

2 teaspoons abodo or no salt seasoning
2 teaspoons paprika

1 teaspoon pepper

10-30 garlic cloves, peeled, but intact   depends on your taste


 6 quart or bigger slow cooker. Place onion slices on the bottom of the pot. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you small pieces, one side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving toward the end but do not keep opening the pot.

serve with salad rice or garlic pasta.

Fake Fraxby's Zalad

Fake Fraxby’s Zalad

Ok my one fav thing from zaxby is their Zaxby Blue Zalad.
Here is my fake Version

1 grilled non bbq chicken breast Chunked

½ cup blue cheese crumbles

4 slices of bacon or bacon bits to match about ¼ cup

Baby Spinach leaves small bag

Bag salad

Slice tomatoes < I use roma sooo cute>

Dices boiled eggs

French’s onions

Dressing of your choice best one I think is ITIALIAN the olive oil kind from Kraft

Extras, olives, capers, dried cranberries, shredded mozzarella very fine, croutons

One 2 large plate arrange bag salad with spinach leaves

On top add slice tomatoes then on one corner add blue cheese crumbles , egg one egg per plate on other corner, sprinkle with bacon bits, then chicken on top,

Add any extras I do…..

Add dressing

Serve with crispy crunchy bread, sparkling lemonade aid, or white wine

CROCKBUTT ROAST

CrockButt Roast

Get you a boston Butt or Pork loin

1 bottle of platinum budwiser

abodo season or any you like

1 large onion chopped

place butt in crock pott season add beer and onion cook on low all day  

fall apart tender shred toserve on buns  or with garlic rice with a crisp salad cuban bread and some          beer or wine listening to the rain fall outside.

PS if you can find some gun powder spice add a dash or two of that!

TOAD IN THE HOLE

Filed under Main Course

"Toad in the hole," a weird name for a dish, isn't it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding. To me the English version is more whimsical,

Classic English Toad-in-the-Hole Recipe

• Prep time: 35 minutes
• Cook time: 30 minutes

Ingredients

• 1 1/2 cup of all purpose flour
• 1 scant teaspoon Kosher salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 Tbsp melted butter
• 1 Tbsp vegetable oil
• 1 lb of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Method

1 In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
2 Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point grapeseed or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F.
3 While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.


4 When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.
Serve at once.

Yield: Serves 4-6.

Classic English Toad-in-the-Hole

Pasta Salads recipes for a busy cook

Its HOT did i mention muggy HOT?

So cool easy dishes are a main stream

Get you some pasta fix it the way you like it and the amount you need but do not cook it to a soggy mess.

Get you some veggies

for my Creamy salad using ranch dressing,  frozen peas and carrots, can mushrooms, can chicken, bacon bits, diced ham, diced left over pork lion,  and even California blend veggies frozen... boiled eggs can veggies will do in a pinch. Add any and as many as you like.

for my more zesty salads, add Italian dressing any kind any flavor never have the same one twice, add mushrooms olives, Parmesan cheese, boiled eggs can chicken , diced pork, grilled chicken or steak diced, fresh cauliflower, broccoli, carrots diced, red onion rings, peppers, beets rinsed well and drained, artichokes canned, and mozzarella the list goes on add as many as you like.

the dressing just holds everything together and you can add spices,  sprinkle garlic, cilantro, pepper, Italian seasonings, get creative and get festive.

This is a great way to use left overs and have a quick easy lunch.

Serve over a bed of lettuce, with crusty bread, and chilled wine.