This is a recipe I adapted from Sara Olson’s Slow Cooker Recipe, Rosemary and Butternut Chicken. In her recipe she does not pan seer the chicken first and the only herb she uses Rosemary. This is my modified version of that recipe, which was very much enjoyed and finished by all. Continue reading
8 x Chicken thighs, bone in, skin on
2 tbsp olive oil Continue reading
Well winter is settling in and I so am not spending hours in front a stove when I can have a good book and a warm bed. Continue reading
Winter is setting in and comfort food is coming out. I’m hibernating by my daughter for a week or two so tonight I made Smoked Paprika Goulash, which got the thumbs up. Enjoy! Continue reading
My boys don’t know what hit them for supper tonight because I didn’t make the normal in the week supper and put in extra effort with SLOW COOKER ITALIAN BEEF, POTATO AND MUSHROOM GRATIN AND HAWAIIAN SALAD Continue reading
1 whole chicken washed and trimmed OR 12 chicken portions,
60 g butter,
1 lemon rind or orange rind placed in the cavity of the bird. Continue reading
1 kg beef cubes (I used ghoulash)
2 Tbsp. cooking oil
½ cup flour Continue reading
So Saturday I went to Chinese New Year Festival and only came home at 1 a.m.
I thought there was no way I’m going to prance around early making Sunday lunch, so before I went to bed I just put a Pickled Brisket in a slow cooker on low for 7 hours and went to sleep!
I carried on with the veggies later with surprising results and plenty praises for what I called my healthy boiled food! Continue reading
400 g plums cut in half
1/2 tsp cinnamon Continue reading
I’m so tired of the same old midweek beef stew with peas and carrots or beef curry.
I’m also tired of buying my herbs in those plastic thingies, using some and forgetting to freeze the other.
This time I decided to use the other and chuck it all in a blender and make a chimichurri paste with it. Continue reading
500 gr Ox tails
3 Tblsp olive oil
¼ seasoned flour (celery salt, pepper, paprika, meat tenderizer, BBQ spice, Italian herbs)
1,2 kg Beef Topside Roast washed & dried
2 onions sliced
3 ribs celery left whole
800g cubed soft shin ( no bone )
2 tbsp olive oil
1 medium onion chopped
2 tsp minced garlic
3/4 cup pearl barley washed
2 leeks chopped
Large bunch chopped soup celery including leaves
5 medium carrots chopped into bite size pieces
5 small potatoes, scrubbed with skin on and chopped into bite size pieces
1 x medium can diced tomatoes
5 sprigs of fresh thyme
1/4 tsp ground cloves
1/2 tsp ground coriander
2 tbsp Worcestershire Sauce
2 Knorr vegetable stock pots and 3 beef stock cubes dissolved in 8 cups boiling water
Salt to taste
Brown shin in a skillet with olive oil.
Transfer to slow cooker. Add all ingredients to pot including the stock.
Add seasoning and thyme.
Cook on High for 4 1/2 hours.
Garnish with chopped parsley. Serve with homemade bread
Prepared, tried and tested by: Gail Haselsteiner
750 gr ground beef, 250 gr pork (or all ground beef)
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
1 ½ celery stalks, finely chopped
1 medium carrot, grated
1 tblsp garlic, minced
2 tablespoons tomato paste
100 gr chopped bacon (optional)
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried Italian spiced
1/2 teaspoon pepper
1/8 teaspoon all spice
¼ teaspoon dry chili flakes
1 cup milk (whole or 2%)
1 cup red wine (or beef stock)
3 tomatoes diced in processor
2 bay leaves
½ jar tomato basil pasta sauce
Spaghetti cooked el dente
Shredded Parmesan cheese & parsley
Heat the olive oil in a Dutch oven over medium heat.
Add the onion, celery, and carrot, and cook until the onion is translucent and all the vegetables have softened.
Add the garlic and the tomato paste, and cook until the garlic is fragrant.
Add the beef, breaking it apart with wooden spoon and cooking until it is just browned. Add the bacon.
Stir in 1 teaspoon salt along with the other herbs and spices. Add the tomatoes and wine/stock cook 10 minutes.
Transfer to the slow cooker. Add the pasta sauce and the milk.
Add the bay leaf to the slow cooker and stir everything together. The mixture should have a thick, saucy consistency, neither overly soupy or too dry.
Cover the slow cooker and cook on high for 3-4 hours. The finished sauce should be thick and creamy.
Serve the sauce over pasta with Parmesan sprinkled on top.
(This sauce also freezes very well).
I added mushrooms 20 minutes before finishing time.
I’ve always maintained (and was taught) that a good authentic Bolognese sauce must be cooked long and slow. So I made mine in the slow cooker, served with Spaghetti. Enjoy.
Prepared, tried and tested by: Melanie Kramar
1 x 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
Salt & pepper chicken breasts and place in the bottom of crock pot.
Spoon soup over the chicken.
Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now.
Cook for another 2 hours or until noodles are desired tenderness.
I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like.)
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!
Source and recipe credit: Recipes And Cooking Guide