No picture of a crock pot to illustrate today's word. How about a windowsill, which is sort of in theme with the corresponding story (the first sentence anyway). P.S. This snapshot was taken in Ménerbes.
une mijoteuse (me-zho-teuz)
: slow cooker
Also: crockpot, crock pot, or cocotte
Audio file / Example Sentence: Listen to Jean-Marc read the following sentence (he's recorded it for me while harvesting grapes at Chateau Pibarnon… you can barely hear the vendengeurs in the background :-) Download MP3 or Wav file
Une mijoteuse c'est un "appareil électroménager fonctionnant comme une casserole chauffée à feu doux, permettant la cuisson durant des heures quasiment sans risque de bruler la nourriture." (-Wiktionnaire)
A slow cooker is an electric appliance that works like a casserole heated over slow fire, allowing for hours-long cooking, practically without risk of burning the food.
A DAY IN A FRENCH LIFE… by Kristin Espinasse
Slow Food
An upcoming visit from my dad and my belle-mère has motivated me to dust the windowsills and dig out the crockpot, two things I don't think about doing very often.
Oh, I like the slow cooker alright. If I didn't tend to complicate things I might use it more often. But after learning that some ingredients need to be sauteed first–and that all food must be room temperature before adding to the crockpot, I realize one-pot cooking is too detail-oriented for me!
That's sure not how Dad made it sound–years ago, when he was a bachelor once again. Back then he raved about the one-pot method of cooking. "Just toss everything in, put the top on, and set the timer. Nothing to it!" Dad would then leave for his 8-hour work day at Boeing, and return home to the warmth and comforting aroma of beef stew.
"You've got to have one of these!" Dad urged, offering to buy me one if I didn't mind carrying it on the plane back to France. Back then I must've preferred to bring back loads of peanut butter, Carmex, 501 jeans, and any number of things besides a 13-pound crockpot!
Meantime I discovered France's version of the one-pot cooker: la cocotte minute! Funny how it works in the reverse: meals are ready in 30 minutes instead of 8 hours. I soon discovered that no matter what you put in a pressure cooker it tasted like a French grandmother's secret prized recipe! What a wake-up call. Anyone could cook!
But I never felt completely comfortable using the cocotte minute (having read about a female athlete who received 3rd-degree burns after the pressure cooker exploded). So when my cocotte minute bit the dust after 10 years, I began wishing for Dad's slow cooker.
Certain they didn't exist here (never having seen them anywhere in France) I almost gave up, until my dear friend Doreen (remember The Dirt Divas?) brought one back from England for me. It was huge! "How did you get it here?" I asked.
"Dave drove it back in our station wagon!" (I see, the English use crock pots, too!)
While it wasn't as big as Dave's station wagon, it was large enough to make chili for our entire harvest team. I think that's what Doreen and Dave had in mind, after noticing me panic before each harvest season.
They even offered a lengthy cookbook along with it! And therein lies the problem: l'embarras de choix. But it isn't the "embarrassment of choices" that's disheartening, it's all the ingredients and steps! Specifically, it's that bit about having to precook stuff. Doesn't that defeat the purpose of a "one-pot" meal? The thought of all the splattering and extra equipment led me to use le four for last night's one-pot meal: gigot de 7 heures. But it's a shame to heat the entire oven for one medium-size casserole.
Yesterday, in a last-ditch effort I googled "Do you need to fry meat before slow cooking?" and realized I'm not the only têtu, or stubborn mule, out there!
And today I'm googling "do you really need to follow a recipe when slow cooking?" I think if I could just cook au pif–or by guesswork–then my crock pot would earn a permanent place on the kitchen counter.
Meantime, if you can offer any inspiration — some very basic delicious recipes for the slow cooker –then I'll quit kicking my hooves in the ground. After all, this mule is hungry for some comfort food!
P.S. crockpots do exist in France! They're called mijoteuses 🙂
Comments or Recipes
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Jackie and Grandpa Kip. Favorite picture of my dad and my daughter.
Photo of Jackie taken last night, in front of the fig tree. The kids love it when we have visitors–for the savory meals that suddenly appear on the dinner table! (Max, if you are reading, come home from Aix tonight. THERE'S FOOD!)
… come to think of it, this 3-quart crockpot is half the price and perfect for my fledgling for his studio apartment.
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I have a crockpot with a French plug, which I bought secondhand, so they must be available. Here’s a good place to start for recipes: http://www.cookinglight.com/food/top-rated-recipes/slow-cooker-favorites
I have a crockpot with a French plug, which I bought secondhand, so they must be available. Here’s a good place to start for recipes: http://www.cookinglight.com/food/top-rated-recipes/slow-cooker-favorites
Kristin, try this one. Kids love it; it’s vaguely Mexican and it couldn’t be easier:
Crock Pot Chicken w/ Black Beans and Cream Cheese
I use whatever cuts of chicken I have on hand – we don’t care much for breasts. And I don’t bother with boneless, either. I also add a second can of beans because we like beans! AND I use sour cream instead of the cream cheese and add it at the end. Cream cheese didn’t mix as well for me, but you can always try it that way and see if it works for you. This is very good, very easy, and most people love it.
4 hours | 3 min prep
SERVES 4
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
Kristin, try this one. Kids love it; it’s vaguely Mexican and it couldn’t be easier:
Crock Pot Chicken w/ Black Beans and Cream Cheese
I use whatever cuts of chicken I have on hand – we don’t care much for breasts. And I don’t bother with boneless, either. I also add a second can of beans because we like beans! AND I use sour cream instead of the cream cheese and add it at the end. Cream cheese didn’t mix as well for me, but you can always try it that way and see if it works for you. This is very good, very easy, and most people love it.
4 hours | 3 min prep
SERVES 4
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!
Here’s another one; haven’t tried this but it looks equally easy and good:
Crockpot Lemon Chicken
Mijoté de poulet au citron
2 onions, cut in eighths
3 cloves garlic, peeled
8 pieces of chicken, skinned
salt and pepper
1/4 cup Dijon mustard
1/2 cup lemon juice (about 4 lemons)
1/2 cup chicken bouillon
4 sprigs of tarragon (ok, if you have to, use 1 teaspoon dried tarragon)
1/3 cup heavy cream
Place the onions and the garlic in the crockpot.
Sprinkle the chicken pieces with salt and pepper, then slather them with the mustard and place in the crockpot.
Pour the lemon juice and chicken bouillon on top and then finish with the tarragon sprigs (or sprinkle on dried tarragon).
Cook on low heat for at least four hours, giving it a stir, if possible, along the way.
Before serving this crockpot lemon chicken recipe, remove the tarragon and discard. Remove the chicken, which should be falling off the bone, and set aside. Stir the cream into the sauce and then return chicken to the crockpot to serve.
Serves 6.
Note: For extra lemon flavor, place a couple of slices of lemon on top along with the tarragon before cooking.
Here’s another one; haven’t tried this but it looks equally easy and good:
Crockpot Lemon Chicken
Mijoté de poulet au citron
2 onions, cut in eighths
3 cloves garlic, peeled
8 pieces of chicken, skinned
salt and pepper
1/4 cup Dijon mustard
1/2 cup lemon juice (about 4 lemons)
1/2 cup chicken bouillon
4 sprigs of tarragon (ok, if you have to, use 1 teaspoon dried tarragon)
1/3 cup heavy cream
Place the onions and the garlic in the crockpot.
Sprinkle the chicken pieces with salt and pepper, then slather them with the mustard and place in the crockpot.
Pour the lemon juice and chicken bouillon on top and then finish with the tarragon sprigs (or sprinkle on dried tarragon).
Cook on low heat for at least four hours, giving it a stir, if possible, along the way.
Before serving this crockpot lemon chicken recipe, remove the tarragon and discard. Remove the chicken, which should be falling off the bone, and set aside. Stir the cream into the sauce and then return chicken to the crockpot to serve.
Serves 6.
Note: For extra lemon flavor, place a couple of slices of lemon on top along with the tarragon before cooking.
I have found the best sow cooker. Cook. Book. Recipes excellent. Found on amazon “Slow Cooker Revolution” volume 1. Great for every day and company. Food tasty and fresh. Boeuf bour wonderful. Bon chance et Bon Souper
I have found the best sow cooker. Cook. Book. Recipes excellent. Found on amazon “Slow Cooker Revolution” volume 1. Great for every day and company. Food tasty and fresh. Boeuf bour wonderful. Bon chance et Bon Souper
I think any recipes that work for a Le Creuset dutch oven can be successful in a crock pot. So soups, stews, spaghetti sauces, briskets and meats that need hours to tenderize are perfect to try. I have two cookbooks that have great recipes, by Judith Finlayson. Look on Amazon for her slow cook books. What I like is the use of fresh ingredients and not just a can of this and a can of that added to a pot to simmer all day long. I also own a book called The French Slow Cooker by Michele Scicolone which includes recipes for Duck Confit! This maybe one cookbook that could resonate with your being in France and cooking in France. good luck.
I think any recipes that work for a Le Creuset dutch oven can be successful in a crock pot. So soups, stews, spaghetti sauces, briskets and meats that need hours to tenderize are perfect to try. I have two cookbooks that have great recipes, by Judith Finlayson. Look on Amazon for her slow cook books. What I like is the use of fresh ingredients and not just a can of this and a can of that added to a pot to simmer all day long. I also own a book called The French Slow Cooker by Michele Scicolone which includes recipes for Duck Confit! This maybe one cookbook that could resonate with your being in France and cooking in France. good luck.
Your daughter is gorgeous, Kristin!! Love the photo of her with Grandpa!
Crockpots. I brought mine from the US long ago and used it with a transformer. However, I was never as comfortable with it, fearing overheating. It seemed to get hotter here, with the 220 current “transformed”. I was thrilled to find a French mijoteuse at DARTY one year. I am with your Dad (probably his age too) in thinking you can put about anything in it and it will come out great at the end of the day. I appreciate the chicken with black beans recipe above! Am preparing to do apple butter now in it, with all the apples coming ripe. Simple simple, recipe at cut, chop, add sugar, cinnamon, cloves. Turn on the machine, get the jars ready and go profit from the last of summer heat!
Your daughter is gorgeous, Kristin!! Love the photo of her with Grandpa!
Crockpots. I brought mine from the US long ago and used it with a transformer. However, I was never as comfortable with it, fearing overheating. It seemed to get hotter here, with the 220 current “transformed”. I was thrilled to find a French mijoteuse at DARTY one year. I am with your Dad (probably his age too) in thinking you can put about anything in it and it will come out great at the end of the day. I appreciate the chicken with black beans recipe above! Am preparing to do apple butter now in it, with all the apples coming ripe. Simple simple, recipe at cut, chop, add sugar, cinnamon, cloves. Turn on the machine, get the jars ready and go profit from the last of summer heat!
Cher Kristen,
My roommate and I make a chicken tortilla soup that is to die for! Here’s the shopping list & recipe:
Onions
Taco seasoning
3 boneless chicken breasts
3 cans black beans
1 can corn
8 oz tomato sauce
2 cans Rotel tomatoes (the diced kind with jalapeños)
Cheddar cheese
Tortillas
Sour cream
Place all ingredients in the pot, turn on low for 8 hours (or 4 hours on high).
Remove chicken breasts, shred them & return to soup.
Add a dollop of sour cream to each serving, a sprinkle of cheddar cheese and tortilla chips on the side.
Savoureux et remplissage!
Bon appetit!
Cher Kristen,
My roommate and I make a chicken tortilla soup that is to die for! Here’s the shopping list & recipe:
Onions
Taco seasoning
3 boneless chicken breasts
3 cans black beans
1 can corn
8 oz tomato sauce
2 cans Rotel tomatoes (the diced kind with jalapeños)
Cheddar cheese
Tortillas
Sour cream
Place all ingredients in the pot, turn on low for 8 hours (or 4 hours on high).
Remove chicken breasts, shred them & return to soup.
Add a dollop of sour cream to each serving, a sprinkle of cheddar cheese and tortilla chips on the side.
Savoureux et remplissage!
Bon appetit!
your post had me taking out my crock pot this morning to make lentil soup. here is a recipe I found online years ago which had won rave reviews:
3 carrots, chopped
3 ribs of celery, chopped
1 onion, shopped
3 garlic cloves, pressed
8 cups of water or vegetable broth
2 cups lentils, rinsed
1 tsp dried thyme
all ingredients in show cooker, set on low all day. 10 minutes before serving, add:
1 1/2 tsp balsamic vinegar
2 tsp salt
1 tsp ground pepper
1 bunch of Kale, washed/chopped
you can add tomatoes (14 1/2oz can) or potatoes at beginning of cooking if you want more bulk. can’t wait for dinner.
your post had me taking out my crock pot this morning to make lentil soup. here is a recipe I found online years ago which had won rave reviews:
3 carrots, chopped
3 ribs of celery, chopped
1 onion, shopped
3 garlic cloves, pressed
8 cups of water or vegetable broth
2 cups lentils, rinsed
1 tsp dried thyme
all ingredients in show cooker, set on low all day. 10 minutes before serving, add:
1 1/2 tsp balsamic vinegar
2 tsp salt
1 tsp ground pepper
1 bunch of Kale, washed/chopped
you can add tomatoes (14 1/2oz can) or potatoes at beginning of cooking if you want more bulk. can’t wait for dinner.
I was brought up on slow-cooker food in the UK and must admit that generally, I just chuck everything in without browning the meat. The only time I would brown the meat is when using mince for a chilli. My main tip would be that this method of cooking creates lots of sauce so I cut down on wet ingredients. In fact, sometimes I put cubed lamb in with dried appricots, chick peas, courgettes, onion, mushrooms, pepper, carrot etc. with dried cumin and coriander and leave it to sort itself out! The meat juices create the sauce and it’s yummy. If you want to thicken the sauce, add cornflour and allow plenty of time for it to do its magic, or mix it with a bit of the juice, warm it in the microwave and add to the slow cooker. This speeds up the thickening.
My mum often has parties where the food is cooked in this way and it’s so much easier. I have seen recipes for a cooked breakfast, where you leave everything cooking overnight and I have been known to wake up to the smell of curry because we put it on at midnight and everyone’s coming round at 12.30pm.
Enjoy it!
I was brought up on slow-cooker food in the UK and must admit that generally, I just chuck everything in without browning the meat. The only time I would brown the meat is when using mince for a chilli. My main tip would be that this method of cooking creates lots of sauce so I cut down on wet ingredients. In fact, sometimes I put cubed lamb in with dried appricots, chick peas, courgettes, onion, mushrooms, pepper, carrot etc. with dried cumin and coriander and leave it to sort itself out! The meat juices create the sauce and it’s yummy. If you want to thicken the sauce, add cornflour and allow plenty of time for it to do its magic, or mix it with a bit of the juice, warm it in the microwave and add to the slow cooker. This speeds up the thickening.
My mum often has parties where the food is cooked in this way and it’s so much easier. I have seen recipes for a cooked breakfast, where you leave everything cooking overnight and I have been known to wake up to the smell of curry because we put it on at midnight and everyone’s coming round at 12.30pm.
Enjoy it!
One thing I have learned is to never put wine in the slow cooker. It doesn’t get hot enough to burn it off, and your food will taste like rusty, leftover booze.
The food doesn’t have to be room temperature, it just can’t be frozen. I toss in some chicken and vegetables, a little moisture, and call it good. If you have a big one, you can toss in a ham, a turkey breast, or a large cut of beef. Just add a bit of water, and the slow cooker is great for slow moist cooking of tough cuts.
And yes, you can just toss in random stuff. I use the recipe book to give me an idea of how hot, and how long, based on the size of the thing I am cooking. Brisket? always on low. Poultry? always on high
One thing I have learned is to never put wine in the slow cooker. It doesn’t get hot enough to burn it off, and your food will taste like rusty, leftover booze.
The food doesn’t have to be room temperature, it just can’t be frozen. I toss in some chicken and vegetables, a little moisture, and call it good. If you have a big one, you can toss in a ham, a turkey breast, or a large cut of beef. Just add a bit of water, and the slow cooker is great for slow moist cooking of tough cuts.
And yes, you can just toss in random stuff. I use the recipe book to give me an idea of how hot, and how long, based on the size of the thing I am cooking. Brisket? always on low. Poultry? always on high
The easiest recipe I know for the crock pot:
Take 1 can of sauerkraut, and put it in the crockpot. Add one coarsely chopped onion, a bay leaf or two, and one apple, cut up. On top of it, place 1 kielbasa, cut in half if needed. Cover and cook on low for 6 hours. Voila! So tender, you can cut the kielbasa with a fork!
The easiest recipe I know for the crock pot:
Take 1 can of sauerkraut, and put it in the crockpot. Add one coarsely chopped onion, a bay leaf or two, and one apple, cut up. On top of it, place 1 kielbasa, cut in half if needed. Cover and cook on low for 6 hours. Voila! So tender, you can cut the kielbasa with a fork!
Il ne faut pas trop compliquer la vie. Moi, je jete tous les ingredients a la fois. Apres 8 heures qui le diable sait s’ils etaient tous ajoutes a la fois et a la meme temperature.
OK. Achetez les ribs. Jetez-les dan la mijouteuse. Ajoutez la sauce bar-be-que favorite. Laissez-les, 6 h? 8 h? Enlevez la matiere graisse qui flottent. Et voila! On est au Texas.
Il ne faut pas trop compliquer la vie. Moi, je jete tous les ingredients a la fois. Apres 8 heures qui le diable sait s’ils etaient tous ajoutes a la fois et a la meme temperature.
OK. Achetez les ribs. Jetez-les dan la mijouteuse. Ajoutez la sauce bar-be-que favorite. Laissez-les, 6 h? 8 h? Enlevez la matiere graisse qui flottent. Et voila! On est au Texas.
Oh, and one more! Overnight Oatmeal
Ingredients
8 cups water
2 cups steel-cut oats (Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Serves 8.
Oh, and one more! Overnight Oatmeal
Ingredients
8 cups water
2 cups steel-cut oats (Steel-cut oats, sometimes labeled “Irish oatmeal,” look like small pebbles. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Preparation
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Serves 8.
Kristin–I wrote an entire article on adapting French recipes for the slow-cooker. Hope it helps!
http://chezbonnefemme.com/how-to-make-it-french/how-to-use-your-slow-cooker-the-french-way/
Kristin–I wrote an entire article on adapting French recipes for the slow-cooker. Hope it helps!
http://chezbonnefemme.com/how-to-make-it-french/how-to-use-your-slow-cooker-the-french-way/
Any advice on finding one in France? My daughter lives there and would love to get one for her. Thanks,
Any advice on finding one in France? My daughter lives there and would love to get one for her. Thanks,
Dear Kristen,
I enjoyed your last post. I think I will take out my little crockpot to cook my lunch meals.
I found some recipes for slow cooker that call for fig 🙂
Follow the link below. Enjoy!
http://www.food.com/recipe/chicken-with-figs-and-lemon-slow-cooker-174965
Corina
Dear Kristen,
I enjoyed your last post. I think I will take out my little crockpot to cook my lunch meals.
I found some recipes for slow cooker that call for fig 🙂
Follow the link below. Enjoy!
http://www.food.com/recipe/chicken-with-figs-and-lemon-slow-cooker-174965
Corina
Ha! Totally understand about the pre-cooking undermining the point of the thing. Here’s one we eat regularly in the fall and winter and NO PRE-COOKING required:
Roast Beef French Dip Sandwiches
Rump roast (3-4 pounds)
1 pkgs. dry Lipton onion soup mix
6 c. water
1 T minced onion
fresh sliced mushrooms
grated mozzarella cheese
french bread
Combine onion soup mix, water, onion and mushrooms in crockpot with roast. Cook all day on low. Slice roast beef and place on bread. Top with mushrooms and mozzarella cheese. Serve with a cup of juice to dip.
Ha! Totally understand about the pre-cooking undermining the point of the thing. Here’s one we eat regularly in the fall and winter and NO PRE-COOKING required:
Roast Beef French Dip Sandwiches
Rump roast (3-4 pounds)
1 pkgs. dry Lipton onion soup mix
6 c. water
1 T minced onion
fresh sliced mushrooms
grated mozzarella cheese
french bread
Combine onion soup mix, water, onion and mushrooms in crockpot with roast. Cook all day on low. Slice roast beef and place on bread. Top with mushrooms and mozzarella cheese. Serve with a cup of juice to dip.
I giggled picturing the look on your face at the craziness of packing a crock pot home to France verses those coveted essentials. Now I bet you’d go for the crock pot as I would! So very thoughtful of Doreen to bring you one. I was anti-slow cooker; it just seemed so non-chic perhaps? I love the one my ex-husband left behind many years ago. One of my favorite recipes is a curried split-pea soup found in the magazine County Home from Jan/Feb 2009. The article shared many recipes which could each be prepared via Dutch oven, slow-cooker or pressure-cooker method. I want to try the Moroccan chicken stew and the chipotle-coffee pot roast.
Beautiful Jackie! Hope Max makes it home for dinner; the sight of your children at your table surely must warm your heart. Say hello to your dad and enjoy the comfort of food and family.
I giggled picturing the look on your face at the craziness of packing a crock pot home to France verses those coveted essentials. Now I bet you’d go for the crock pot as I would! So very thoughtful of Doreen to bring you one. I was anti-slow cooker; it just seemed so non-chic perhaps? I love the one my ex-husband left behind many years ago. One of my favorite recipes is a curried split-pea soup found in the magazine County Home from Jan/Feb 2009. The article shared many recipes which could each be prepared via Dutch oven, slow-cooker or pressure-cooker method. I want to try the Moroccan chicken stew and the chipotle-coffee pot roast.
Beautiful Jackie! Hope Max makes it home for dinner; the sight of your children at your table surely must warm your heart. Say hello to your dad and enjoy the comfort of food and family.
wow all kinds of cooks and recipes..7I think I have a couple of specific cook books, but I have used them for years and everything just goes in..never heard or considered that everything had to be room temperature, and I bet your father didn’t either! As to a pressure cooker, my Mother was a major fan, and I use them (I have 2 sizes) too..even the though the stem idea is a bit scary, I guess, my daughter will not touch them.
wow all kinds of cooks and recipes..7I think I have a couple of specific cook books, but I have used them for years and everything just goes in..never heard or considered that everything had to be room temperature, and I bet your father didn’t either! As to a pressure cooker, my Mother was a major fan, and I use them (I have 2 sizes) too..even the though the stem idea is a bit scary, I guess, my daughter will not touch them.
I think you can cook au pif in a crock pot. In fact, how else would you do it?
Cooking items in advance of a day’s worth of cooking, or overnight, that defeats the purpose.
Go for it!
Hope the visit is wonderful.
I think you can cook au pif in a crock pot. In fact, how else would you do it?
Cooking items in advance of a day’s worth of cooking, or overnight, that defeats the purpose.
Go for it!
Hope the visit is wonderful.
Are you spying on my kitchen? Just brought the CrockPot out and I’ve been looking or recipes!
Are you spying on my kitchen? Just brought the CrockPot out and I’ve been looking or recipes!
Kristin!
I so enjoy your blog!
I cannot believe that it took me four years to fine you. I gave you a shout out today!
~Lynne
w/L
Kristin!
I so enjoy your blog!
I cannot believe that it took me four years to fine you. I gave you a shout out today!
~Lynne
w/L
I used my crockpot so much when the boys were little. Put the ingredients in and go to work to come home to the great smells of dinner. I don’t use it as much now, especially in the summer here in Phoenix, don’t want to heat up the house!! But now that fall is arriving maybe I will bring it back out.
What a beautiful picture of Jackie.
xoxo
I used my crockpot so much when the boys were little. Put the ingredients in and go to work to come home to the great smells of dinner. I don’t use it as much now, especially in the summer here in Phoenix, don’t want to heat up the house!! But now that fall is arriving maybe I will bring it back out.
What a beautiful picture of Jackie.
xoxo
Bonjour! One of our family’s favorite recipes is for authentic
SOUTHERN PORK BARBEQUE.
1-5lb. Bone-in pork loin center rib roast(or picnic or we’ve used shoulder or boston butt) ,
2TBS BBQ seasoning, divided,
1 1/2 tsp salt, divided,
1 15 oz can no-salt added diced tomatoes,
1/3 cup cider vinegar,
1/4 cup no-salt added tomato paste,
1 Tbs Worcestershire sauce
, 1/4 cup brown sugar,
2 Tbs spicy brown mustard,
1 tsp. black pepper
, 2 tsp. dried crushed red pepper, 12 buns.
(1). Combine 1 Tbs BBQ seasoning & 1 tsp sal; rub evenly over pork roast. (2) Stir together next 7 ingredients & remain 1/2 tsp salt in 6.5 qt slow cooker. Add roast; cover & cook on LOW for 9 Hrs, or until meat shreds easily. (3) remove roast; remove and discard bone. Shred meat using tines of 2 forks. Return meat to slow cooker, and stir together with sauce. (4) spoon onto buns for BBQ sandwiches.
Bon appetit! And thanks to you and readers for great ideas and inspiration!!
Teresa from NJ
Bonjour! One of our family’s favorite recipes is for authentic
SOUTHERN PORK BARBEQUE.
1-5lb. Bone-in pork loin center rib roast(or picnic or we’ve used shoulder or boston butt) ,
2TBS BBQ seasoning, divided,
1 1/2 tsp salt, divided,
1 15 oz can no-salt added diced tomatoes,
1/3 cup cider vinegar,
1/4 cup no-salt added tomato paste,
1 Tbs Worcestershire sauce
, 1/4 cup brown sugar,
2 Tbs spicy brown mustard,
1 tsp. black pepper
, 2 tsp. dried crushed red pepper, 12 buns.
(1). Combine 1 Tbs BBQ seasoning & 1 tsp sal; rub evenly over pork roast. (2) Stir together next 7 ingredients & remain 1/2 tsp salt in 6.5 qt slow cooker. Add roast; cover & cook on LOW for 9 Hrs, or until meat shreds easily. (3) remove roast; remove and discard bone. Shred meat using tines of 2 forks. Return meat to slow cooker, and stir together with sauce. (4) spoon onto buns for BBQ sandwiches.
Bon appetit! And thanks to you and readers for great ideas and inspiration!!
Teresa from NJ
Beef stew the easy way! For a large 8 quart crock pot.
4 lbs beef cut into chunks
2 lbs small carrots
8 to 10 medium red potatoes
4 to 6 stalks of celery
15 ounces of stewed tomatoes
1 cup of red Burgundy or Merlot wine
1/2 medium size onion
chopped garlic (to taste)
Garlic Salt (to taste)
Italian seasoning (to taste)
1 pkg of lipton onion soup mix
Ground Pepper (to taste)
Put it the crockpot on low for 8 to 10 hours and enjoy!
Beef stew the easy way! For a large 8 quart crock pot.
4 lbs beef cut into chunks
2 lbs small carrots
8 to 10 medium red potatoes
4 to 6 stalks of celery
15 ounces of stewed tomatoes
1 cup of red Burgundy or Merlot wine
1/2 medium size onion
chopped garlic (to taste)
Garlic Salt (to taste)
Italian seasoning (to taste)
1 pkg of lipton onion soup mix
Ground Pepper (to taste)
Put it the crockpot on low for 8 to 10 hours and enjoy!