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bacon jamRecipe photo courtesy of John Kernick

Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar. Source: Everyday Food, December 2010

Total time 4 hours Prep 30 mins YIELD 3 cups

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
1/2 tsp of red pepper flakes - optional

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

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Slow Cooker Lasagna Soup with Chicken and Mushrooms

Slow Cooker Lasagna Soup with Chicken and Mushrooms

Yield: 10 to 12 servings Prep Time:20 minutes Cook Time:4 hours


3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2″ to 3″ pieces
3 c. chopped onions
16 oz. sliced mushrooms
1 c. chopped sun-dried tomatoes
4 large garlic cloves, minced
2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. cayenne
2 bay leaves
6 c. chicken stock
1 28-oz. can diced tomatoes
1 28-oz. can tomato sauce
2 to 3 T. tomato paste, to taste
1 to 3 T. brown sugar, to taste
kosher salt and black pepper, to taste

8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
fresh mozzarella, cut into 1/2″ cubes (or substitute “Cheesy Yum” from original Lasagna Soup recipe)
additional salt and freshly ground black pepper, to taste
freshly shaved Parmesan, optional


* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.
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lasagna soup

Lasagna Soup

“This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM!”

yield: 8 SERVINGS cook time:50 MINUTES


2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste (add 1 whole 6-ounce can for a deeper, richer tomato flavor)
29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste
1/2 c. fresh basil leaves, sliced thinly

8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
freshly ground black pepper, to taste
2 c. shredded mozzarella cheese


For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms! (Next post)

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked mafalda pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.

Quick Tip: To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Serve this lasagna soup with your favorite garlic bread of breadsticks.
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Slow Cooker Minestrone Soup

Servings 6 - 8


3 c. low sodium vegetable or chicken broth
1 (28-oz.) can diced tomatoes
1 (15-oz.) can cannellini or navy beans drained
2 carrots peeled and chopped
1 stalk celery chopped
1 c. onion chopped
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
Salt and ground black pepper
2 c. cooked ditalini pasta
1 med. zucchini chopped
2 c. coarsely chopped fresh or frozen spinach defrosted
4 T. grated Parmesan or Romano cheese
basil sprigs optional


1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.

2. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.

3. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

4. Remove bay leaves and season, to taste, with salt and black pepper.

5. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
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Beef Bourguignon
Slow Cooker Beef Bourguignon

Servings 6 - 8 Cooking time 540 min


8 oz. bacon chopped
4 lbs. beef stew meat preferably chuck
Salt and pepper
1 lg. onion finely chopped
2 carrots peeled and finely chopped
8 cloves garlic minced
2 tsp. chopped fresh thyme leaves
4 T. tomato paste
2 1/2 c. Pinot Noir divided
1 1/2 c. low sodium chicken broth
1/3 c. soy sauce
3 bay leaves
3 T. Minute Tapioca
2 c. frozen pearl onions
5 T. unsalted butter
1 T. granulated sugar
1/2 c. water
10 oz. pkg. white mushrooms quartered
1/4 tsp. salt
3 T. minced fresh parsley leaves
Hot buttered egg noodles for serving


1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.

3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.

4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.

5. Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.

6. Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!

Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.
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crockpot Pasta E Fagioli

Crock Pot Pasta E Fagioli

"Pasta e Fagioli" simply means "pasta and beans."

Servings 8


1 lb. lean ground beef, turkey or sausage
1/2 onion chopped
1 1/2 carrots chopped
2 stalks celery chopped
1 (14.5 oz.) can diced tomatoes un-drained
1 (16 oz.) can dark red kidney beans drained and rinsed
2 c. beef stock
1 1/2 tsp. dried oregano
3/4 tsp. pepper
2 1/2 tsp. chopped fresh parsley
1/2 tsp Tabasco sauce
1/2 jar spaghetti sauce
8 oz. (1/2 box) ditalini pasta or elbow macaroni


1. Brown beef, turkey or sausage in a skillet over medium high heat. Add to the Crock Pot.

2. Toss in chopped onions, carrots, celery, un-drained tomatoes, drained beans, beef stock, oregano, pepper, parsley, Tabasco and spaghetti sauce.

3. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

4. Cook pasta according to package directions; drain and stir into soup. Serve in bowls topped with fresh grated parmesan cheese.
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swiss steak

Slow Cooker Swiss Steak

“Tender steak and vegetables slow cooked in gravy then served over creamy mashed potatoes.”


1 1/2 lbs. top round steak cut into small steaks or 1-inch pieces
1 (8-oz.) pkg. sliced fresh mushrooms
1 c. onion sliced
1 c. celery sliced
1 T. minced garlic
1 (14.5-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
1/2 c. water
1 (0.87-oz.) pkg. brown gravy mix
1/2 tsp. salt
1/2 tsp. ground black pepper


In a 4 to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.

In a medium bowl, combine tomatoes, tomato sauce, ½ cup water, gravy mix, salt, and pepper.

Pour over steak mixture. Cover and cook on LOW for 8 to 10 hours. Serve over mashed potatoes with a mixed green salad.

Quick Tip: You can use canned tomatoes for this recipe but sometimes you might like to use salsa.
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Sweet and Sour Meatballs

Slow Cooker Sweet & Sour Meatballs
“For this crowd-pleasing appetizer, all you have to do is mix together flavorings with prepared frozen meatballs and let the slow cooker do all the cooking! 

1 (9- to 10-ounce) jar sweet and sour sauce
1/4 cup Domino light brown sugar
3 tablespoons La Choy soy sauce
1/2 teaspoon McCormick garlic powder
1/2 teaspoon black pepper
2 1/2 pounds Great Value frozen meatballs
1 red bell pepper, chopped
1 (20-ounce) can Dole pineapple chunks, drained

Place all ingredients in slow cooker; stir gently then cover with lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Carefully remove lid to allow steam to escape. Serve directly from slow cooker

Quick Tip: Turn these slow cooker appetizer meatballs into a meal by adding rice to the mix.

Alternate Sweet & Sour Sauce

1 ½ cups of Brown Sugar
½ Cup of Ketchup substitute more mustard and increase sugar*.
1 Tbsp Mustard
¾ Cup White Vinegar

slice onion into rings
slice green peppers into rings and then quarters
* pineapple chunks and use juice to balance additional mustard in place of some of the sugar

Mix together the ingredients and pour over the meatballs.
Bake 350 degrees for about 1 hour.
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Slow Cooker Italian Pot Roast

Italian Pot roast

“Slow Cooker Italian Pot Roast comes together in minutes and will permeate your house with the aromas of rosemary, garlic and red wine while it cooks.”

This is cooked in slow cooker, which makes the meat absorb the flavors more. Slow cooker also makes this super tender, a quality we all love in our meat dishes.

Servings: 8 servings Calories: 366 kcal
Author: Liz DellaCroce


3 lb beef roast chuck will produce the most tender result
5 teaspoons salt divided
1 teaspoon pepper
1 tablespoon olive oil
4 cloves garlic peeled left whole
2 sprigs fresh rosemary
4 celery stalks quartered
2 carrots peeled and quartered
32 ounce can whole peeled tomatoes
2 cups beef broth
1 cup dry red wine or additional beef broth
fresh parsley to serve


1. Take the beef roast out of the refrigerator and let come to room temperature by sitting on the counter 10-15 minutes.

2. Sprinkle roast evenly with 3 teaspoons kosher salt and all of the pepper.

3. Heat a Dutch oven or large pan over high heat (or insert of Slow Cooker with Stove Top Browning) then add olive oil.

4. Sear beef roast on all sides, rotating every 3-4 minutes, so that it forms a golden brown crust on all sides. Remove from pan and place in slow cooker if you didn’t use the stove-top-safe slow cooker insert.

5. Add all remaining ingredients to the slow cooker: garlic, rosemary, celery, carrots, tomatoes, beef broth, wine and remaining 2 teaspoons of kosher salt.

6. Heat on Low for 8 Hours.

7. To serve, remove beef from slow cooker and let rest 10 minutes. Shred with fork or slice against the grain. Serve with vegetables on the side and fresh parsley.

Italian Pot roast2
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This slow cooker recipe for tender garlic Parmesan herb chicken gives a slow-roasted crust in a slow cooker. Use forks arranged in the bottom of the slow-cooker as a makeshift roasting tray to lift the chicken out of its juices. Rather than stewing, the chicken cooks slowly and evenly as the hot air circulates around it. What you get is a light crust and an effect fairly close to a slow-rotating barbecue grill.




2 pounds skinless, bone-in chicken thighs
1 teaspoon salt
Pepper to taste
1½ cups powdered Parmesan cheese
7 cloves garlic, minced into a paste
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary


1. Line a 6-quart slow cooker with 8 to 10 forks facing up or down, arranging them in a way that keeps the chicken lifted from the bottom of the slow cooker.

2. Season the chicken with salt and pepper, rubbing into the meat. Set aside.

3. In a bowl, mix Parmesan, garlic, thyme and rosemary. Sprinkle all over chicken, pressing into the meat to create a crust.

4. Gently place chicken onto the forks in the slow cooker, bone side down.

5. Cover and cook on high for 3 hours.

6. Rest for 5 to 10 minutes with lid partially open. Serve.

Pro tip: For a luscious sauce, pour the juices from the bottom of the slow cooker into a pot and bring to a boil. Lower heat and simmer until reduced by half. Turn off heat and stir in 2 tablespoons of butter. You're done!
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ham and potato soup

Slow Cooker Ham and Potato Soup

This soup is creamy and amazing. It’s reminiscent of baked potato soup but the ham and onion gives it that distinct flavor of the casserole. Served this with crusty French bread. Freeze leftovers and have for lunch. Soup – it really stretches!

Makes twelve 1-cup servings.


7 cups potatoes, diced
1 medium onion diced
1 large carrot, chopped
2-3 cups ham, diced *
2 teaspoons parsley
1 teaspoon thyme leaves
pepper to taste
5 cups Chicken Broth (can use low sodium)
1 cup milk
½ cup sour cream
Pepper to taste


1. Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper & broth to a crock pot.

2. Cook on low 7 hours, or on high 3 hours if pressed for time.

3. Remove 2-3 cups of the potatoes/carrots and mash, then return this mixture to the slow cooker.

4. Add milk and sour cream. Stir and cook an additional 15 minutes.

5. Add pepper to taste. Makes twelve 1-cup servings.

Quick Tip: I put some chopped scallions on top of our bowls of soup along with a sprinkle of shredded cheddar cheese.

* Quick Tip: Virginia baked ham is perfect in this recipe. Get an extra thick slice from the deli and dice it up!
Even ham lunch meat will work perfect in this dish. If you’re not a fan of chunky pieces of ham you can get deli sliced meat and just rip it up in there.
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candied acorn squash

Candied Acorn Squash done in the Crockpot

This recipe is made with acorn squash, apples, and some other fall-inspired spices.


1 acorn squash (you can certainly cook more, but use a larger crockpot)
2 apples: peeled, cored, and diced
1 tablespoon butter, melted
2 tablespoons brown sugar
1 tablespoon chopped walnuts (or almonds or pecans)
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon


1. Use a 4-quart slow cooker.

2. Cut the acorn squash in half. This is hard! I’ve found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle.
Scoop out the seeds (which guinea pigs don’t like for some reason) and discard. Put the squash into an empty slow cooker, skin side down.

3. In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves.

4. Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.
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Apple Goodie In a Crock Pot

Apple Goodie In A Crock Pot

Soft, cinnamon apples, crumbly and addictive topping. This apple crisp has caramel too which puts it over the top. This is one of those desserts that you take a bite and just hold it in your mouth for a bit and savor. The caramel hardens a bit and makes the consistency perfect. It’s like a candy bar and classic apple dessert all in one.


For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon

For the topping:
2/3 cup rolled oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract


In a mixing bowl, mix together brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.

Mix your crumble topping ingredients until it’s incorporated. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.

Turn off the slow cooker and let sit, covered, for one hour to let the caramel get thicker.

Quick Tip:
It’s better to peel the apples, but truly you could leave the peel on and it’d be delicious still.
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Hearty Beef Soup

1.5 lb cubed beef stew meat
2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
2 cans (15 oz each) cannellini beans
3 large carrots, chopped
1 cup chopped onion
½ teaspoon black pepper
1 carton (32 oz) beef broth
Kale or spinach optional

In 6 1/2-quart slow cooker, mix stew meat, tomatoes, beans, carrots, onion, pepper and broth.
Cover; cook on High heat setting 4 hours.
Hearty Beef Soup
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Balsamic Pork Tenderloin

Cook the juices down in a separate pan to make a glaze. Serve over Jasmine rice or other starch.


2-3 pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon La Choy soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped


Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs (or slotted spoon)into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

Store remaining gravy in an airtight container in the refrigerator for another use.
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Slow-Cooker Pepper Steak

Use pre-sliced beef stir fry strips to make it a little quicker. Slicing the green peppers into strips instead of chopping them and adding the peppers when the dish is almost done though or they get really mushy.

Easy and delicious! Try adding a couple cloves of chopped garlic, and a few dashes or Worcestershire sauce.

6 servings 301 calories
Prep 20 m, Cook 4 h 10 m, Ready In 4 h 30 m


2 pounds beef sirloin, cut into 2 inch strips * substitute meatloaf in 1/4" cubes
Garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons La Choy soy sauce
1 teaspoon white sugar
1 teaspoon salt


Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow-Cooker Pepper Steak:
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Caramelizing onions makes them sweet tasting. With this recipe there's no need to stand over the stove & caramelize the onions in a saucepan. Usually, the saucepan is not big enough to make several servings of onion soup. This is where the crockpot comes in handy. Melt the cheese and add a salad for a easy planned dinner.


3 pounds yellow onions, peeled, cut in half and thinly sliced
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper, or more to taste

2 sprigs fresh thyme
¼ cup balsamic vinegar
8 cups (2 32-ounce cartons) beef broth
⅓ cup brandy, optional but recommended

4 to 6 baguette slices, toasted (1 slice per bowl)
1 ⅓ to 2 cups grated Gruyere cheese (⅓ cup per bowl)


Put the onion slices in a 5-quart (or larger) slow cooker, along with the butter, olive oil, salt, and black pepper.
Cover the crockpot and cook on low overnight, or for 10-12 hours. The onions should be dark golden brown and soft.

Add the beef broth, balsamic vinegar, and fresh thyme.
Cover and continue cooking on low for 6 to 8 hours.
Season to taste with additional salt and pepper, if desired, and stir in the brandy, if using.

Baguette & Cheese Instructions:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celcius).

In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.

Top each bowl with a baguette slice and the shredded Gruyere.

Bake for 20 to 30 minutes, until the cheese is completely melted.

Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned. Remove from the oven and let cool for a few minutes before enjoying!
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Servings: 6

Slow Cooked Mongolian Beef is a simple version of the Chinese restaurant classic. A delicious sauce is added to the slow cooker pot along with fresh vegetables, then simmered. Thin strips of beef are then added and the whole thing is slow cooked until the meat is tender and melt-in-the-mouth delicious. Serve with rice and more vegetables.


2.2 pounds (1 kg) flank steak Beef (cut into bite-size strips)
1/2 cup of corn starch (corn flour)

2 cloves of minced garlic
2 teaspoons of minced fresh ginger
1/2 cup of soy sauce
1 cup of light brown sugar
1/4 cup of sweet chili sauce
1 cup of water
1 large carrot (cut into strips)
1 red bell pepper (cut into strips)
1 small brown or yellow chopped onion
Cooked White Rice


Place garlic, ginger, onion, carrot, bell pepper, brown sugar, chili sauce, soy sauce, and water in slow cooker. Stir thoroughly. Cook on HIGH for 1 hour.

Thinly slice beef against the grain. Evenly coat beef by dredging each piece into the flour/corn starch.

After 1 hour of cooking sauce, place coated beef into the hot sauce. Stir making sure all meat is covered with sauce.

Cook another 2 hours on HIGH.

Serve over cooked white rice.

Option: Sear coated beef flank steak (2-4 minutes) in 2 teaspoons of olive oil in a large skillet over medium-high heat. Then place all ingredients into slow cooker. Cook on LOW for 4-6 hours.

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Serve with creamy, mashed potatoes or add potatoes cut up in small chunks about an 1-2 hours before steaks finished the cooking process or serve it over egg noodles with some green beans.

Servings: 8


2 pounds lean ground beef - ground sirloin or ground round
1/2 packet (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk

1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
(1 ounce) packet dry au jus mix or a jar of au jus (2 beef bouillon cubes)
3/4 cup water
1 chopped onion (optional)


In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Add Worcestershire sauce to the meat for added flavor. Shape into 8 patties.
Do not over mix beef mixture or it will become tough. Handle steaks with care or they will fall apart.

Heat the oil in a large skillet over medium-high heat.

Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid.

In a medium bowl, mix together the cream of mushroom soup, au jus mix, and water.

Optional: Add chopped onion to mixture. Add mushrooms for a different flavor or texture.
Pour over the meat.

Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

salisbury steak
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Slow Cooker General Tso’s Chicken

Sweet and tangy flavor. It came out perfect, not too soggy after cooking for so long. With the crock pot you don’t need a wok, and it comes out every bit as good as the local restaurant. There are also even more leftovers! As a family of 4 we had them for days.


3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons Wesson oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper


4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons La Choy soy sauce*
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes

steamed or fried rice for serving

* La Choy Soy Sauce is not sweet and more salty than other soy sauces


Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.

Add the corn starch mixture and chicken to a large zip lock bag. Seal and shake it to coat chicken.

Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (chicken will still be raw in the middle at this point, that’s okay)

In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.

Immediately before serving, Add remaining sauce to the crock pot and stir gently. Serve with rice.

General Tso  Chicken


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