Archive of ‘Crockpot’ category

Crockpot Pineapple Pulled Pork

About a year and a half ago, I posted this recipe for my 3 Ingredient Hawaiian Pulled Pork. I was ecstatic when I posted it because it was so good and so easy.

Pineapple Pulled Pork -- The Not So Desperate Housewife

Well, I have to say it’s one of my most commented upon posts to date and…there’s an awful lot of you who thought it was effing terrible. Oy.

Pineapple Pulled Pork - The Not So Desperate Housewife

So! I re-made it! Yay! I think (hope, pray) that the issue with the first one was that it just lacked seasoning. Most of the negative comments called it bland or tasteless in so many words, so I decided to amp up the flavor a bit.

Knife and Jalapeno

I know 6 ingredients (do spices really count as whole ingredients if they’re like a gram each?) are way less appealing than 3 (and I purposely don’t count “salt to taste” because of course I don’t), but geez, you guys, is the extra effort (all 10 seconds of it) totally worth it!

Pineapple Pulled Pork :: The Not So Desperate Housewife

I really don’t know how you can call this bland. It’s sweet, spicy, tangy, and oh-so-rich and buttery.

Pineapple Pulled Pork ::: The Not So Desperate Housewife

For all of those I so gravely offended with the original recipe, please accept my apology.

Crockpot Pineapple Pulled Pork : The Not So Desperate Housewife

Crock Pot Pineapple Pulled Pork
Author: 
Prep time: 
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Ingredients
  • 1 pork shoulder (3-4 pounds), cut into a few large chunks
  • 1 can crushed or cubed pineapple, drained
  • ½ c tamari or coconut aminos (soy sauce works too)
  • 2 t garlic powder
  • 1 T chili powder
  • 2 or 3 fresh jalapenos, chopped
  • salt to taste
Instructions
  1. Give your crock pot a quick spritz with some oil.
  2. Place pork shoulder in the crock pot.
  3. Pour the tamari/coconut aminos over the pork.
  4. Next, season with garlic, jalapenos, and salt.
  5. Finally, dump the drained pineapple over the pork. No need to make it look nice.
  6. Cook on LOW for 6-8 hours, until fork tender.
  7. Shred with 2 forks and serve.

 

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“Thanksgiving Stuffing” Slow Cooker Rice Casserole

The slow cooker rice casserole is my new go-to meal option. Seriously, changed my life…not only is it just insanely easy, but it’s the best way I’ve come up with like, ever, to use up my random assortments of leftovers. I have yet to find anything that doesn’t marry up with rice.

Thanksgiving Stuffing Rice Casserole from The Not So Desperate Housewife

What’s even better is the texture is nothing short of, well, stuffing. And if you’re a stuffing hoarder like me this is pretty much the best thing since Stove Top.

Thanksgiving Stuffing Rice Casserole : The Not So Desperate Housewife

I could eat nothing but stuffing for the rest of my life and be totally happy. It’s the epitome of carby, sweet, savory, salty, warm, comforting goodness. But this casserole? It’s like I transported through time to the Thanksgiving table. And it’s about a thousand times easier to make. And yes, I know stuffing is super easy to make anyway. Think about that one…

Thanksgiving Stuffing Rice Casserole :: The Not So Desperate Housewife

I wish there was a way to take a picture of this that didn’t make it look like a pile of something nasty because it’s so effing good I can’t even stand it. I mean, it’s a literal mash up of a million things so I honestly don’t know what to do unless I dressed up the dish with a sash and crown and just called it America’s Sweetheart. Maybe that would get the point across? Maybe I just need more sleep.

This recipe is extremely customizeable…note how pretty much every ingredient has something else that could fill in. Honestly, feel free to use whatever you’ve got on hand. The basic formula that works the best for me is just 2 cups of dry rice, 4 cups of liquid (like stock) and a can (1 1/2 cups) of coconut milk to add some richness. On top of it all…anything goes. So go nuts! (Add nuts!!)

"Thanksgiving Stuffing" Slow Cooker Rice Casserole
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Ingredients
  • 2 c dry white rice
  • 4 c liquid (I used about 3 c of chicken stock and 1 c water)
  • 1½ c coconut milk (or milk of choice)
  • 1-2 c shredded cooked turkey (chicken also works)
  • 1 box sliced mushrooms
  • 1 medium onion, chopped
  • 1 c cubed butternut squash or sweet potato
  • 1 leek, sliced
  • 1 c fresh cranberries
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 1 T dried sage
  • 1 T dried rosemary
  • 1 T dried thyme
  • salt and pepper to taste
Instructions
  1. Toss everything in the slow cooker.
  2. Give it a quick stir to combine.
  3. Cook on High for 4 hours or on Low for 6 hours. Stir once or twice to make sure everything gets distributed evenly.
  4. Can be left longer if needed, but be aware that the longer it cooks, the softer the rice will be (I actually like it that way!)

 

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Creamy Chicken and Mushroom Crock Pot Casserole…aka The Ultimate Fall Comfort Food

When my husband came home with this cooking on the counter, the scent of sage and rosemary wafting through the house, he was convinced I was making Thanksgiving dinner.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole :: The Not So Desperate Housewife

Admittedly it’s super hard to make a picture of this delicious mess look as amazing as it is, so I reallyreally need you to trust me here. It’s approximately 2 minutes of actual work (and by work I mean dumping stuff into a slow cooker) for a meal that will either feed 6-8 people comfortable or feed 2 people for DAYS. And feeding us for days on some very affordable ingredients is a very, very good thing…especially if it manages to hit the level of rich, warm, comfort that makes a food coma positively inevitable.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole : The Not So Desperate Housewife

This will most definitely be happening again…next time I’m thinking it’ll be time to bust out the fall veggies and go all out with some sausage, cranberries, winter squash…maybe even some apples if I’m feeling crazy ;-)

What combos would you want to try?

Creamy Chicken and Mushroom Crock Pot Casserole...aka The Ultimate Fall Comfort Food
Prep time: 
Total time: 
 
Ingredients
  • 2 cups of uncooked dry rice
  • 1 can coconut milk
  • 3 cups of water or chicken stock
  • 2 lbs cooked chicken
  • 2 onions, chopped
  • 2 c sliced mushrooms (1 box)
  • 1 T rosemary
  • 1 T sage
  • 1 T thyme
  • 2 t garlic powder
  • salt and pepper to taste
Instructions
  1. Put everything in the slow cooker. Give it all a big stir.
  2. Cook on LOW for 6-8 hours or HIGH for 3 hours.

**Adapted from Vegan in the Freezer

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Cheeseburger Chili (without cheese)

Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.

Cheeseburger Chili : The Not So Desperate Housewife

This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?

Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.

Cheeseburger Chili (without cheese)
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Serves: 4-6
 
Ingredients
  • 1 lb ground beef
  • 3 c mashed butternut squash
  • 1 can (14 oz) diced tomatoes with liquid
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 c sliced mushrooms
  • 1 c nutritional yeast
  • ¼ c apple cider vinegar
  • 1 t onion powder
  • 1 T dry mustard
  • 1 t garlic powder
Instructions
  1. Brown the ground beef in a skillet over medium high.
  2. Place beef in a crock pot with all other ingredients.
  3. Give it all a quick stir and cook on LOW for 6-8 hours.
  4. Serve with your favorite burger toppings.

 

 

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Butternut Squash, Chicken Sausage, & Vegetable Soup

So I made some baked apples this morning for breakfast and then realized I could use the same pan to roast up a bunch of chicken for this week’s lunches.  No, I didn’t wash it in between (who does that?) so there was still a little coconut oil, apple goop, and allspice left behind.  No big deal or anything, but this is the best damned chicken ever.  EVER.

Speaking of chicken…Ross and I are in a roast chicken phase.  Like, at least once a week for the last couple months.  Whole chickens are super cost effective, even if they’re free range and organic…which they should be because unhappy, drug-induced chickens are no bueno for a lot of reasons.  But we all knew that.  Anyway, lots of roast chicken means lots of opportunities to make some fresh chicken stock without an ass-ton of added sodium and Goodness knows whatever else goes into the canned stuff.  So go roast a chicken and make stock out of its carcass.  You know you want to.

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And of course, Fall is upon us here in the Mid-Atlantic and so it Soup Season.  How convenient!  Stock = Soup.  I do love a good bowl of soup when the weather gets cooler, and I love soup, too, because it’s so low maintenance.  Chop, toss, boil, eat.  Boom.  This is my latest concoction and it turned out swimmingly.  Full of veggies and enough heat to warm you up!

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Butternut Squash, Chicken Sausage, & Vegetable Soup
Author: 
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Serves: 8
 
Ingredients
  • 64 oz chicken stock, preferably home made :-)
  • 4 c kale, chopped
  • 1 large butternut squash, cubed
  • 1 pint grape tomatoes
  • 1 pkg frozen sliced leeks (or other frozen veggies)
  • 1 pkg frozen pearl onions (or other frozen veggies)
  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 1 T salt
  • 1 T black pepper
  • 2 Bay leaves
  • 3 Jalapeno peppers, chopped
  • 2 lbs chicken sausage, cooked
Instructions
  1. Bring the chicken stock to a simmer in a large stock pot.
  2. Add all of the ingredients, stirring to incorporate.
  3. Turn up the heat and bring the mixture to a rolling boil for 10 minutes.
  4. Reduce heat to medium low, cover, and allow to simmer for at least 2 hours. The longer the better!
  5. (This can also be done in a crock pot.)

 

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Easy Slow Cooked Boston Butt

We first decided to hop on the Paleo bandwagon almost 4 years ago when we lived in Texas and giant cuts of meat were plentiful and–most importantly for us–affordable.  I didn’t know a pork loin from a chop at the time since I’d always been a good girl who opted for whole wheat pasta over fatty meats, but I’ll be damned if I didn’t have to learn quick.  The first time I bought a Boston Butt I actually thought it was the pig’s ass meat…score one for immature curiosity.

$RKBNH3L

Fun fact: it’s the ham that’s the pig’s ass.  Just FYI.  Boston Butt is the pig’s upper shoulder, like up around the shoulder blade and is an incredibly tender, meaty and fatty cut that is superb for slow cooking.  Don’t let the layer of fat freak you out–for one fat is good for you, and for another it renders down considerably during the cooking process and flavors the rest of the cut.  It can be seasoned minimally or maximally (try this recipe, or this one, or this one), but this recipe is my go-to for a busy week night because it’s FAST, EASY, and DELICIOUS…and makes enough leftovers to keep us fed for a few days if needed.  When we were at Ft Hood and had to commute in at 4:30 am, then not get home till 7:30 pm, this was an absolute lifesaver.  I’d make a 5 or 6 pound butt on Monday, shred it up, and we’d have dinner and lunches till Wednesday.

Easy Slow Cooked Boston Butt
Author: 
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Total time: 
Serves: 8
 
Ingredients
  • 4-5 pound Boston Butt (also sold as "pork shoulder")
  • ¼ c Olive Oil
  • 2 t Salt
  • 1 t Pepper
  • 1 T Dried Roseamry
Instructions
  1. Place your pork in the slow cooker.
  2. Pour the oil on top and give it a good rub down, like you're sending it to a tannin bed.
  3. Dump the spices on top and massage them in.
  4. Wash your hands.
  5. Cook on LOW for 8-10 hours.
  6. When ready to serve, shred with a pair of forks.

 

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Ancho Chili Pig’s Feet

Ever cooked with pig’s feet before?  I sure hadn’t till this weekend.  You know me…I see a weird part of an animal and I just…HAVE to eat it.  That sounds awful.  Pleassssse don’t get grossed out and run away just yet…they were actually quite delicious.  A little interesting to eat, but delicious.

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I know pig’s feet are generally used just as a flavoring agent–I’d only ever seen my mom use pig feet and hocks to make split pea soup.  And I guess you see them pickled but that just looks nasty to me.  There isn’t too much meat on them but a nice amount of fat and skin, which gets soooo tender and crispy when they’re slow cooked in the sauce then broiled to perfection.

Warning: you will get messy.  I started off with knife and fork but realized that it’s so much easier to tear into them with hands and bare teeth.  Kinda like ribs.  Soooo I wouldn’t wear white.  Trust me, it got a little primal in here.

Ancho Chili Pig's Feet
Author: 
Recipe type: Crockpot
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3-4 lbs Pig's Feet, halved
  • 4 Dried Ancho Chili Peppers
  • ½ c Extra Virgin Olive Oil
  • 1 t Salt
  • 1 t Black Pepper
  • 4 Garlic Cloves
  • Juice of 1 Lemon
  • 1 Onion, roughly chopped
  • 1½ c Chicken or Beef Stock
Instructions
  1. Rub your crockpot down with some olive oil, then arrange the pig's feet.
  2. Toss the peppers, oil, salt, pepper, garlic, lemon juice, onion, and stock into a blender.
  3. Pulse until totally liquified.
  4. Pour sauce over the pig's feet.
  5. Cook on LOW for 8-10 hours.
  6. When ready to serve, use tongs to remove the pig's feet onto a greased baking sheet.
  7. Broil for 5-7 minutes until they get a little crispy around the edges.

 

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Crockpot Brats

For some reason, brats and sauerkraut is Ross’s most-requested meal.  Not that I’m complaining…I like it when I don’t have to plan dinner since I almost always get the “Whatever you want to make!” response when I ask.  More than anything, though, I like it because it’s easy.  It’s comfort food that can be dressed up or down with whatever you’ve got on hand.

Crockpot Brats

If you haven’t noticed, though, I’ve been hella busy with school this summer and Ross is all over the place, too.  More than I’d like to admit, we’re not even home for dinner at the same time, so the crock pot has been a godsend.  Ross was really skeptical of brats in the crockpot…and to be honest, I was, too since I was afraid they’d just disintegrate.  Nope!  We got juicy bratwursts that actually seasoned the ‘kraut as they cooked.  Feel free to add whatever you’d like but it was so nice to have just a few ingredients to toss in together before I ran out the door.  This one’s a keeper!

Crockpot Brats
Author: 
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Serves: 6
 
Ingredients
  • 1 lb Bratwursts
  • 2-4 c Sauerkraut
  • 1 t Black Pepper
Instructions
  1. Toss everything into the crock pot.
  2. Cook on LOW for 6-8 hrs.
  3. Serve with coarse mustard.

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3 Ingredient Hawaiian Pulled Pork

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I’ve been trying my hand at some more complicated recipes lately…and it stresses me out.  My red velvet fiasco comes to mind…I will never touch a beet again.  Ever.

So you might say I need some simplicity in my life.  Great segway, huh?  I had no intention of ever posting this recipe, to be completely honest.  I had pork shoulder that was meant for the crockpot (a weekly occurence in my house), but I noticed a lone can of pineapple in the bowels of the pantry.  Not one to waste food, I threw it in there with some ginger for good measure, and BOOM.  Awesome dinner.  Like, super tender, succulent, sweet, salty, savory…OMG.  Just do this.  It’s so easy it’s a crime not to.

***UPDATE***

I’ve re-vamped this recipe completely! Please see the new version HERE.

4.5 from 2 reviews
3 Ingredient Hawaiian Pulled Pork
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3-4 lbs Pork Shoulder
  • 1 can Crushed or Cubed Pineapple (in water)
  • 2 T Grated Ginger (or ½ t dry)
Instructions
  1. Put pork in a crock pot.
  2. Dump the pineapple on top with all the liquid, too.
  3. Add the ginger.
  4. Cook on LOW for 6-8 hours.

 

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Carolina Pork BBQ

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I dunno if I can really call this BBQ at all since I did it in a crockpot.  And I’m not hating on Texas BBQ at all!  I lived in Austin for 3 years, after all.  Actually, check that–I love CENTRAL Texas BBQ…for the love of gee-whiz, I hate how all those Houston folks smother their meat in sauce that’s so friggin sweet it might as well be melted Jolly Ranchers.  I’m gonna get some hate for that, I know…but you can’t fault me for being honest.

Growing up in the South…but, you know, the eastern part…I have an affinity for a vinegar-y base.  Which, now that I think of it, might also explain my love of British pub fare.  Or maybe that makes no sense at all.  Whatever.  My life, my food.  Anyway, this is my take on your standard vinegar-based, sweet mustard sauce with just a little heat.  If I had the time, I’d gladly break out the wood smoker…but seriously, my crockpot has never failed me.  Saturday night BBQ was no exception!  (Hint…this is spectacular served with Paleo Cornbread and Sweet Potato Turnip Puree!!)

5.0 from 2 reviews
Carolina Pork BBQ
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3-4 lbs Pork Shoulder
  • 1 c Apple Cider Vinegar
  • 1 c Grainy Mustard
  • 2 T Honey
  • 1 t Salt
  • 1 t Pepper
  • 2 T Coconut Aminos
  • 2 T Chili Powder
  • 2 T Melted Butter
  • 1 t Cayenne Pepper
Instructions
  1. Place the pork shoulder in your crock pot, fat side up.
  2. Whisk together all other ingredients.
  3. Pour the mixture over the pork.
  4. Cook on LOW for 8 hours.

 

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