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Archive for the ‘crock pot’ Category

Taco Stew

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I found this recipe on the wildly popular Crock Pot Girls Facebook page. They do a crock pot video on You Tube every Monday. This was their recipe last Monday. I use creamed corn instead of regular or frozen corn.

This is basically a kicked up chilli. It has the best flavor and I’m pretty sure we will be making this instead of regular chilli forever more. It is THAT good!

Taco Stew

1lb cooked & drained ground beef (you can cook with half a chopped onion as well, I prefer with the onion)

1 can Rotel

1 can diced tomatoes

1 can Ranch Style Beans (any flavor)

1 can Ranch Style Pinto Beans

*NOTE* For my friends out east and in the midwest you could use a can of Busch’s southwest flavor grillin beans and then a regular can of pinto beans since you don’t have Ranch Style brand out there.

1 pkg taco seasoning

1 pkg dry ranch dressing mix

1 can creamed corn

Spray inside of crock pot with non stick cooking spray. Add cooked ground beef and all ingredients into crock pot. Cook on low 4-6 hours. I usually turn to ‘Warm’ after five hours. Serve with cheese, sour cream, tortilla chips or Fritos. 🙂

Chicken-Broccoli Mac n Cheese

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I created this recipe today out of necessity and it is delicious. I had chicken breasts, frozen broccoli, and needed to make a one bowl dinner that my kids could eat before soccer.

Ingredients

4 Boneless skinless chicken breasts cubed
1- 12 oz bag frozen broccoli
1 can cream of chicken soup
1 can cheddar cheese soup
1/4 cup sour cream
3 cups shredded cheese (I used cheddar/jack blend)
1 cup hot water
3 cloves garlic put through press
2 cups uncooked elbow macaroni
1/2 tsp Chef Prudhomme’s Poultry Magic seasoning
1/2 tsp Lawry’s seasoned salt
Fresh cracked pepper

Cube chicken (mine was still quite frozen) and place in bottom of crock pot. Sprinkle seasonings on chicken. Pour frozen broccoli into crock pot. Mix cream of chicken, cheddar cheese soup, and fresh garlic with the hot water. Add this to crock pot & stir mixture. Cook on high (1 & 1/2 hours) until the chicken is cooked, then turn to low. On stovetop add noodles to boiling water, only cook for 5 minutes on stovetop, no longer. Drain noodles and add to crock pot with sour cream and shredded cheese. Continue cooking on low until you are ready to enjoy!

On the plate

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Here is the sweet n tangy chicken I made last night.

What’s For Dinner?

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I’m now at a point in mommyhood where my two oldest go to two different schools and my daughter is in all day school. With sports/activities starting next week I’m going to be using my crock pot A LOT. I’ll share my favorite crock pot recipes along the way. I’m also meeting with a publisher to get a cookbook started…all about fast & easy recipes for families on the go. Just because the day is jam packed doesn’t mean you have to eat unhealthy fast food.

Today I am making sweet n tangy chicken, compliments of Allrecipes.com. I usually end up making a few revisions to every recipe I cook, so it is not exact.  Enjoy!

Please leave a comment below, what are you making for dinner tonight?

Sweet n Tangy Chicken

4-6- boneless/skinless chicken breasts
1- bottle of your favorite BBQ sauce
1- can crushed pineapple
1- sweet onion sliced
1- red pepper sliced

Place chicken breasts at bottom of crock pot. Pour sliced onions over top. Pour pineapple and BBQ sauce in. Use spoon to lightly mix together.   Cook on low for 6 hours and during the last hour add your peppers. I add them last or else they will be too mushy.  If this cooks longer than 6 hours the sauce will burn onto your crock pot, but it is okay, just tougher clean up. Serve over white rice and enjoy. 🙂

Orange Braised Short Ribs with Fennel & Oregano

This recipe is courtesy of my favorite cookbook that came out last year The Essential New York Times Cookbook This recipe is the ONLY way I make short ribs/pot roast now. I prefer the use of a crock pot over the oven.  I can start this at 9am and it’s perfect by dinner time and I don’t have to touch it all day 🙂 I do add a few tablespoons of brown sugar, but that is the only change I make. The sauce/gravy this dish makes is amazing SUPER delicious.

4 lbs beef short ribs OR a 4 lb chuck roast works great too

1/2 cup cracked fennel seeds

salt & fresh ground black pepper

3 tablespoons vegetable oil

2 med or 1 large red onion sliced into very thin rounds

1/4 cup minced garlic

1-2 teaspoons crushed red pepper flakes

1 cup dry red wine

1 cup beef broth

1 cup orange juice

1/2 cup balsamic vinegar

1/2 cup ketchup

2 tablespoons whole grain mustard

1/2 cup coarsely chopped oregano

1. Heat oven to 350. Rub ribs/pot roast with fennel seeds and salt and pepper. Heat oil in a large dutch oven on high heat without smoking.  Add ribs/roast and brown well on all sides. Remove and set aside.

2. For me at this point I simply combine all other ingredients into my crock pot and place roast on top and cook on high for 2 hours, then low for 6-7 hours. If you would prefer to use the oven method follow further instructions.

3. After removing roast from dutch oven, keep oil inside, add thinly sliced red onion. Saute for 7 minutes. Add garlic and red pepper flakes stirring frequently for 2 minutes.  Add wine, broth, orange juice, and balsamic vinegar and bring just to a boil. Scrape any brown bits from bottom of pan. Add ribs/roast into dutch oven along with ketchup, mustard, oregano, and salt and pepper. Return to a boil. Skim any fat from surface of pot.

4. Cover the pot and place in oven and cook for 1 to 1 1/2 hours or until the meat is fork tender. Remove ribs from pot, skim any fat and place pot back on stove top on high heat to thicken the sauce. Return ribs to sauce and serve.

the smell this exudes is amazing