crockpot

Traditional Four-Bean Combo

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Traditional Four-Bean Combo! This is an amazing side dish you can slow cook in the crockpot and forget about it. The end result is a sweet and savory baked bean assortment that will explode with flavor and compliment anything you plan to pair with it, especially grilled meats. The presentation is a color wheel of enticing hues giving it center-stage on the dinner plate. Leftovers only taste better and better as the flavors get swallowed up in each other. The next time you crave something different and nutritious, give this recipe a whirl. 

TRADITIONAL FOUR-BEAN COMBO

Ingredients:

1/2 pound bacon, sautéd and diced

1 cup onion, chopped

1/2 teaspoon dry mustard

1/2 cup cider vinegar

3/4 cup brown sugar

15 ounces kidney beans, drained

15 1/2 ounces yellow waxed beans, drained

42 ounces pork and beans, with sauce

3 cups garden green beans, cooked al dente

Instructions:

Combine bacon, onion, mustard, vinegar, and brown sugar. Mix well. Add the beans and stir together to blend the colors and flavors. Transfer to a crock pot. Cook on HIGH until beans are bubbly. Turn to LOW setting and simmer for 5-7 hours. Unplug crock pot. Let stand 15-20 minutes before serving. 

Xtra Tender Crockpot Carrots

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Xtra Tender Crockpot Carrots! Take advantage of a favorite workhorse at your disposal for men and women alike. Some call it a crockpot (from the 1970s) while others refer to it as a modern-day slow cooker. It basically became popular because it was a handy appliance that could be filled with traditional stew ingredients left to cook slowly all day long. People plugged it in and trotted off to work. When they returned home, the entire house was filled with savory aromas that could make a macho man weep. The only thing missing was the synthesized beat of the disco hit by the Village People. Now I’m really dating myself.

XTRA TENDER CROCKPOT CARROTS

Instructions:

2 pounds whole carrots, washed and peeled

1/3 cup apricot jam

6 tablespoons butter, melted

2 tablespoons raw honey

2 tablespoons brown sugar

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

3/4 teaspoon kosher salt

1/4 teaspoon dried thyme

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1 1/2 tablespoons cornstarch

1 1/2 tablespoons water

Instructions:

Trim carrots, as needed, to fit lengthwise in a crockpot or slow cooker. Remove all but an inch of the carrot tops. In a bowl, combine apricot jam, melted butter, raw honey, brown sugar, balsamic vinegar, garlic powder, kosher salt, dried thyme, dry mustard, and black pepper. Stir until thoroughly mixed. In a glass measuring cup, whisk together cornstarch and water. Pour into the apricot sauce. Stir well. Drizzle apricot sauce over carrots. Cover crockpot. Cook on LOW setting for 5-6 hours, or until tender. Carrots are done when pierced easily with a fork. Serve immediately.

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Korean Pork Tacos! Chile paste is a unique condiment that gives food a fiery kick of flavor whether you’re spicing up soups and dips, or veggies and meat. Keep in mind, Gochujang has a pungent flavor a notch hotter than sriracha, without the sweetness. Personally, I like the feel of the lingering heat on the roof of my mouth. Slow cooking makes it taste marvelous when mixed with the other ingredients. Gochujang is usually found near the barbecue sauces in the grocery aisle. In case you need to find a substitute, Sriracha gets my vote. Friendly Footnote: remember to use sriracha IN the sauce rather than splashing it on top afterwards.

KOREAN PORK TACOS

Ingredients:

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1/2 cup gochujang

3 tablespoons garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons red pepper flakes

1/2 teaspoon black pepper

3 tablespoons sugar

3 green onions, chopped

1/2 yellow onion, chopped

2 pounds pork loin

Instructions:

In a large bowl, combine rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions. In a slow cooker, place pork loin. Pour prepared sauce over meat. Cover. Heat on High setting for 4 hours; reduce to Low setting and cook 4 hours longer. Using two forks, shred the pork loin to mix well with the sauce. (Don’t let that yummy sauce go to waste.) Keep warm until ready to serve. Use your favorite taco shells, cheese, and fillings to make a meal.

Effortless BBQ Beef

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Effortless BBQ Beef! If you are a guy, or have a husband like I do, who craves the deep beefy flavor he can sink his teeth into, you may want to keep this recipe in your stash of favorites. It requires very little effort, but delivers satisfying results. Brisket is actually dense and savory, so don’t let the fatty underside deter you. Once it’s cooked, the fat is removed thus leaving behind the luscious beefy taste associated with lean steak. The thick barbecue sauce adds more moisture to the meat, making it perfect for sliders and sandwiches. Game on!

EFFORTLESS BBQ BEEF

Ingredients:

2-3 pounds beef brisket

1 tablespoon dried thyme leaves

1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 cup water

1 1/2 teaspoons liquid smoke

3 tablespoons Worcestershire sauce

18 ounces prepared barbecue sauce

Instructions:

In a small bowl, combine dried thyme leaves, paprika, black pepper, sea salt, onion powder, garlic powder, and ground cumin. Mix well. Rub spice mixture all over the top of the brisket. Pour water into the bottom of a slow cooker. Transfer the spice-rubbed brisket to the slow cooker. Pour liquid smoke and Worcestershire sauce over the top of the brisket. Cover with the lid. Cook on Low setting for 8-10 hours. Once done cooking, remove the brisket to a platter. Remove fat from the bottom of the brisket; discard. Shred the brisket. Carefully pour the water out of the slow cooker. Place the shredded brisket back into the slow cooker. Cover with barbecue sauce. Gently stir to mix. Cover and cook 30 minutes longer until the brisket and sauce are heated through. Serve warm.

Butter Chicken

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Butter Chicken! At first glance, this dish looks surprisingly similar to curry chicken, doesn’t it? Sooo, what is the difference, you wonder. The secret is in the name. It’s made with butter! The tomatoes, coconut milk, and seasonings are cooked slow enough to transform the sauce into a gravy-like consistency with a nice kick of flavor. Also, by slow-cooking the chicken, it becomes fork tender and juicy. Ahhh, now I have your attention. Sounds like a grocery list is in order. Bravo. Your family will thank you.

BUTTER CHICKEN

Ingredients:

2 pounds chicken breasts, skinless and cut into chunks

1/2 sweet onion, chopped

1 jalapeño, seeds removed and diced

1/2 teaspoon garlic powder

2 tablespoons unsalted butter

1 tablespoon curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

14.5 ounce can coconut milk

6 ounce can tomato paste

Fresh cilantro, for garnish

Dollop of Greek yogurt, for garnish

Instructions:

In a slow cooker, add chicken chunks, chopped onion, diced jalapeño, and garlic powder. Stir to combine. Dot with cubes of butter. In a medium bowl, stir together curry powder, garam masala, turmeric, chili powder, ground ginger, and cayenne pepper. Add coconut milk and tomato paste. Whisk to combine. Pour over chicken mixture. Cover slow cooker; heat contents on LOW for 5 hours. Serve with cooked rice and naan bread. Garnish with cilantro and a dollop of Greek yogurt. Serve immediately.

Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

X-tra Tender Marinated Chicken

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: X-tra Tender Marinated Chicken! Here is one recipe that definitely lives up to its name. Tender. And I mean “melt-in-your-mouth” tender. For variety, I have used the marinade ingredients but switched the meat between chicken and pork. Both with astounding results. Because I literally took the meat out of the freezer and popped it in the slow-cooker may be another reason the outcome was so effective. Do it first thing in the morning before you’re off and running. When you return home later on, the irresistible aromas will greet you at the door. For a finishing touch, flash fry the pieces (plus juices from the marinade) in an oiled iron skillet at high temperature for a minimal amount of time. The results will leave everyone singing your praises. You can thank me later.

X-TRA TENDER MARINATED CHICKEN

Ingredients:

2-3 pounds chicken

1/2 cup butter, melted

1 cup vinegar

1 cup orange juice

1/4 cup kosher salt

1 tablespoon oregano

1/2 teaspoon garlic powder

Oil for frying

Lemon and capers for garnish

Instructions:

Place chicken in a slow-cooker. Combine melted butter, vinegar, orange juice, kosher salt, oregano, and garlic powder. Pour over meat. Cover. If meat is frozen, set timer for four hours on High, then four hours on Low. If meat is thawed, set timer for eight hours on Low. When finished, using a tongs, transfer chicken to a platter. Reserve marinade. To “flash fry”, warm an iron skillet with 1 tablespoon of vegetable oil on medium heat. Add chicken. Do not overcrowd. Ladle a small portion of marinade juice over chicken. It will sizzle, so a screen lid is recommended. After 2-3 minutes gently turn juicy chicken to char the other side. Add oil to prevent meat from sticking. Repeat until all chicken is fried. This works well with boneless or shredded meat. Serve warm with assorted vegetables. Garnish with capers and lemon slices.

Crockpot Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? The Color of Food: Crockpot Mac ‘n Cheese! I find this is seriously the best way to make macaroni and cheese for a crowd without all the fuss. It is so kid-friendly, in fact, you may discover you have an extra pair of helping hands without even asking. When using a slow cooker, the pasta softens as the sauce thickens into a hot, creamy, extra-cheesy youthful delight. Top it off with crushed potato chips for a heart-warming side dish.

CROCKPOT MAC ‘N CHEESE

Ingredients:

1 pound cellentani pasta, also known as cavatappi, uncooked

4 tablespoons butter, cut into tablespoon pieces

4 ounces cream cheese, cut into cubes

3/4 cup mayonnaise

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

3 cups milk

1/2 cup heavy cream

2 cups sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1 cup potato chips, crushed

Instructions:

Spray the crockpot with nonstick oil. Pour the uncooked pasta into the bottom of the slow cooker. Layer the butter and cream cheese chunks over the pasta. In a large bowl, combine mayonnaise, kosher salt, cayenne pepper, black pepper, milk, and cream. Mix well. Pour over pasta. Stir to blend. Spread pasta into an even layer, being sure to coat everything in sauce. Cover and cook on LOW for 1-2 hours, stirring every 30 minutes. Be sure to spread macaroni into one layer after stirring to keep pasta coated with sauce. When pasta is done, sprinkle shredded cheddar and pepper jack over all. Stir to combine. Replace cover and cook 10 minutes until cheese is creamy and melted. Sprinkle with crushed potato chips before serving.

Jamaican Jerk Chicken

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Jamaican Jerk Chicken! I admit, I tend to take the path of least resistance. By the time I decided I was making this dish for dinner, all I had on hand was frozen chicken. Solution: Slow-cooker to the rescue. Have I ever mentioned how much I love my crockpot? Honestly, some days I’d be lost without it. Not only is the chicken tender and moist, but the citrusy-sweet-spicy glaze made it a perfect accompaniment for steamed sticky rice. Win! Win!

JAMAICAN JERK CHICKEN

Ingredients:

2-3 pounds bone-in chicken thighs and drumsticks

12 ounces nonalcoholic beer

2 tablespoons orange juice

2 tablespoons lime juice

1/4 cup puréed Habanero peppers

2 teaspoons cinnamon

2 teaspoons allspice

2 teaspoons thyme

1 teaspoon garlic powder

1 tablespoon soy sauce

2 teaspoons agave nectar

1 tablespoon kosher salt

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons natural honey

2 tablespoons olive oil, for frying

Instructions:

Place frozen chicken in crockpot. In a measuring cup add nonalcoholic beer, orange juice, lime juice, and Habanero purée. Stir to combine. Pour over chicken. Sprinkle with cinnamon, allspice, thyme, and garlic powder. Add soy sauce, agave nectar, kosher salt, and olive oil. Pour over meat. Cover and cook 4 hours on High setting. After chicken is cooked, using a tongs, carefully transfer meat to a platter. Chicken will be very tender. Transfer drippings to a heatproof bowl. Add red pepper flakes and honey. Mix well. On the stovetop, heat an iron skillet on medium-high. Add olive oil. Transfer the chicken to the skillet. Add half the marinade to the skillet. Cook until the skin is crispy and deep brown or charred in places. Turn chicken over and repeat, adding more marinade. Reduce heat and simmer the sauce to thicken, about 5 minutes longer. Brush over the chicken as it thickens.