Tag Archives: crock pot

Slow cooker chicken potpie stew…the madness continues

Ever have those days where you just feel disgruntled, annoyed, bothered by the slightest thing? Yeah that’s me today. And I am not even sure why. I am blessed. I wake up each day knowing this. I try to have an attitude of gratitude and a positive outlook but somedays I just feel…Blah. Ugh. Yuck. My youngest started crying in the car on the way to school saying that his stomach hurt. Let me add that he was up in the middle of the night saying the same thing. But he is a mediocre sleeper at best unless he is our bed, so let’s not get all alarmed here. We have struggled with this issue since he was a baby and I try my best to take it in stride. This is not me seeking sleep training advice because I would likely not take it. I have tried. BD has his opinions on it, my in laws have their opinions on it, my friends have their opinions on it…I guess we will do what we are doing until we do something else. Yeah I know…logical right? And then the puppy had his own sleep issues last night and I was just keyed up in general despite being exhausted. Anyway, back to today. He cries all the way to school, much to the annoyance of his siblings…and me. He is not a complainer usually. So I believed his tummy hurt but at the same time he is a kid and kids can be manipulative when they want to get their way. I am annoyed at the prospect of him staying home. I want some time to be alone and get stuff done. I admit it. It’s purely selfish on my part. Sometimes being a mom and a wife and pet owner and the other roles I love and chose gets to be too much. I admit this. So here I am, faced with this screaming child after a night of less than great sleep and I just felt…defeated. So we pull up at carpool drop off. The big kids get out in the back. Then I drive up to the front to let Goose out and hopefully Pappy. Goose gets out. He acts like he is going to get out and then comes up to the front of the van and just lays his head on my shoulder and cries. What do you do? The faculty that helps kids out are all like family and they come check on him. No. He is not having it. So I pull up to get out of the way. And I give myself a reality check. “What’s it gonna hurt if he misses a day of school? He is in 1st grade. Life has gone by way too fast as it is and somedays I start to miss the days gone by. When it was he and I running errands and he took naps and life was simple. I am not one to long for days gone by much because well it does no good and also I know in my heart that life has to move forward. So today, I gave in. Against my better judgement and knowing how badly I needed some quiet, I gave in. Because I know from experience it will not always be this easy to allow him to miss, school gets harder and the stakes are higher the older they get. So today, despite the exhaustion and frustration, the downsides to being a harried, frazzled, overwhelmed mom, I am in this moment. It looks sort of like this…
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it’s a hot mess over here

So one thing that brings me hope and allows me to feel less frazzled is knowing that my lovely crockpot aka Big Red will be cooking supper for me tonight. That way I can wash the peed on sheets, clean up the doggy accident, and the other array of cleaning jobs that need to be done around here and my family will get fed tonight. I have been wanting to make this chicken potpie stew for the longest time. The only thing that has stopped me is that my kids love the Bisquick potpie and I hardly vary. Here is the recipe in case you are interested..https://cajunmamacookinblog.com/2014/03/28/bisquick-chicken-potpie/. My oldest, is particularly set in his ways, has been resistant to me trying this recipe BUT we took them to a fundraiser at Cane’s last night for their school and the deal was if I took them last night, he would try the potpie stew tonight. So the day has come!!! It
Is cooking away happily right now, making the house smell so warm and homey. I will let ya’ll know the final verdict tomorrow and post a pic, but for now I will post the recipe. I found the recipe on http://www.allrecipes.com. After reading the comments, I took a few culinary liberties and made a few changes. We shall see. But the veggies are a part of the package and it is served over good ole buttermilk biscuits. I fail to see how this can go wrong.

Slow cooker chicken potpie stew

Stuff you need~

3 chicken beasts, cubed up
2 (10 1/2 ounce) cans of cream of chicken soup
2 (10 1/2 ounce) cans of cream of celery soup
2 chicken bouillon cubes
3 carrots, sliced and then quartered
1 cup diced celery
8-10 small cubed red potatoes
1/2-1 teaspoon garlic powder
2 (10 ounce) packages frozen mixed vegetables
Black pepper (optional)

What to do with the stuff

Add soups, bouillon cubes, carrots, potatoes, celery, cubed chicken and garlic powder to the slow cooker. Stir to combine. Cook on low for approximately 5 hours. Stir in frozen veggies and cook about another hour. Serve over freshly baked buttermilk biscuits. I am using the frozen Grands biscuits but you can use the canned ones as well. Or bake your own…if you are that good and have the time. Lol! I am not that good. Enjoy!!

Update–this was absolutely delicious!!! It was a hit at our house!!

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Weeknight wonder #2!! Crockpot brown sugar pork loin with balsamic glaze

So for today’s weeknight wonder I have a recipe sure to be the talk of the town, the bell the ball, the cat’s meow. Maybe I am exaggerating a tad but it will definitely be a hit in your house! This is a knockout pork loin with a sweet tangy glaze. My kids all devoured it. They could not get enough. It was the easiest thing to make too. I made this before this whole Cajun Mama thing, when it was everywhere on Pinterest, but not since and I have always wanted to blog this recipe to share with y’all. This is the link I found the recipe on this time http://brooklynactivemama.com/03/2014/slow-cooker-pork-tenderloin-recipe.html. I wondered if it was as good as I remembered it being. The answer to that question is yes. It may have been better than what I remember. Not sure if it is the simplicity that makes it so terrific or if it is the sweet, thick tangy glaze. Maybe it is those two things combined. One thing is for certain, this a pork loin for all seasons. It’s cooked in the crockpot so it is perfect for summer time. It’s delicious and hearty, so it is great for winter time, out of the house all day, come home to a great smelling dinner. Anyway you go, it is all good.

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though he is never hard to please, my baby really ate this roast up!

Crockpot brown sugar pork loin with Balsamic glaze

Stuff you need~

2 pound pork tenderloin
1 teaspoon ground sage
1 clove garlic, smashed (I used minced garlic because that is what I had. Worked fine)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup water
2 teaspoons soy sauce
1/2 cup brown sugar
1/2 cup water
1/4 cup Balsamic vinegar
1 tablespoon cornstarch

What to do with the stuff~

In a small bowl, mix together the sage, garlic, salt and pepper. Put your tenderloin in the crockpot. Rub that seasoning all over that roast. Now add the first 1/2 cup of water to the crockpot. Put the lid on. Cook on low for 6-8 hours. Mine took 6 hours and it was fork tender.

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easy enough? Yes it is! Ok good!

Ok at some point before the hour 6, whisk together in a small saucepan the water, cornstarch, soy sauce, Balsamic vinegar and brown sugar. Bring to a boil over medium heat and continue to whisk the mixture until it is thickened. About 4 minutes or so. Remove from heat. For the last hour, brush the sticky sweet glaze over the roast 3 or times as it continues to cook. When done, transfer the roast to a large serving plate. Drizzle the remainder of the glaze all over that tender roast. It will make you drool. It is absolutely as yummy as it looks.

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there you go. You are welcome. Enjoy!!

Napolean House Po-boys and looking forward to sunnier days ahead…

Ya’ll are going to love me!!!  This is a pretty easy, makes in the crock pot and you come home to a wonderful smelling house and supper is almost ready.  How do you like me now?  I am giving ya’ll another ticket to New Orleans and ya’ll won’t even have to leave your house.  I mentioned my precious friend Angie in my post the other day I do believe.  She loves to cook, like me she cooks just about every night, and she doesn’t play around with so so recipes.  She goes full throttle, as a friend, mom, cook, you name it.  She is a little spitfire from Monroe but only small in stature.  Her personality is big.  I just absolutely love her.  She is hilarious, loves coffee and loves to text crazy emoticons that relate to whatever insane situation we have gotten ourselves into at the moment.  Like me, she loves Doxies.  In fact, she spawned my insane love of Doxies.  So as you can see, we have lots in common.  A few months after we met, she emailed this recipe to me.  My first thought was, “um yum!!” and also “sister is my kind of girl”.  I mean, willing to share a family recipe and such a fab one at that.  So, we became fast friends as did our kiddos and I am blessed to have her in my life.  First time I made this recipe, we were blown away.  It was “wow.  just wow”.  This is an authentic recipe and makes excellent, just like the French Quarter, poboy.  Obviously I need to take a trip to NOLA soon because this is the second copycat NOLA restaurant recipe I have made and posted this past week.  NOLA is calling I suppose.

I won’t go into much detail but lately Angie’s daughter has been having a few health issues.  They have been in and out of the hospital.  As a friend, it has been hard to watch.  But not nearly as hard as I imagine it has been on them to have to stay in the hospital and to watch her daughter endure all that she has.  Or for C to endure the poking, prodding and testing.  But they have.  As a friend, it has been hard not to see them.  I miss my friend.  My kids miss their friend.  Something we thought was only temporary has turned into a a more lengthy battle.  We cannot see them because sweet C cannot be around anyone who might have some sort of illness and with 4 school aged kids, my kids could have who the heck knows what.  So, we talk when we can and text when the mood strikes.  C is going to eventually be ok but it will be a long road.  Angie is a tough woman and I know she can endure, but my heart hurts for them.  It is kind of like all of this crazy winter weather.  Though we have not been hit with any blizzards or extreme cold, it has been cold enough for us here in the South.  Some of us even have some white stuff they call Sneaux on the ground (not us here in Shreveport because of some sort of freaky weather bubble but that is a topic for another time).  Just like the snow will melt, the ground will thaw, and the cold will turn to warm spring air, C’s body will get stronger and normal life will eventually resume.  The kids will be running and playing, jumping in the pool and sunning themselves on the deck while Angie and I chit chat and drink cup after cup of coffee. Sometimes I guess, you have to just hunker down, pray hard, and have faith.  That bodies will heal and that the sun will eventually shine again.  Endure the hard times by leaning on friends and when things are good, appreciating those good times.  And those people you enjoy them with.  Share good recipes and laugh.  Count your blessings and know that normalcy is a blessing.  Day to day life, though sometimes boring, is pretty perfect as is.  So just like Angie shared this wonderful recipe that forged a forever bond between us, I will extend this recipe to you.  Because that is just what we do.

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Ready to enjoy some fun in the sun with my friend again…soon.  I miss her face.  

Jim’s Version of Napolean House Po-boys 

Stuff You Need:

3 pound chuck roast (must be chuck)

flour

salt and pepper

canola oil

1 cup chicken broth or stock

6 garlic cloves, thinly sliced

melted butter

garlic powder

creole mustard, mayo, lettuce, tomato (depending on how you want yours’ dressed)

loaf of french bread

What to do with the stuff:

Season flour with salt and pepper.  Dredge roast in seasoned flour.  Heat canola oil in a large cast iron skillet and then brown roast on all sides.  Put roast in 6.5 quart crock pot.  Now, add the remaining seasoned flour to the remaining oil in the skillet.  You are kind of making up a little roux.  If you don’t have enough oil left, just add a little.  You want to make a paste.  Now, whisk in the chicken stock and deglaze the pan.  You want to pick up all the little browned bits at the bottom of the skillet.  Now, pour all of this over the roast that is in the crock pot.  Lay the thinly sliced garlic over this.  Cook on low all day or until the roast is tender and you have a nice gravy.  You can shred the meat or slice it, whichever you rather.

Now, slice the French bread horizontally.  Pour the melted butter over the open loaf.  Sprinkle with garlic powder.  Turn broiler on low and slightly toast the bread until the edges are browned.  Make sure you watch the bread as it can go from perfectly browned to burnt quickly!!!  Cut loaf in half vertically to make 2 sandwiches or cut into smaller pieces to serve more. Spread mayo and or creole mustard over one half of the bread.  Spoon beef and gravy over the other half of the bread.  Top with  lettuce and sliced tomatoes if you want yours’ fully dressed.  Enjoy this delicious taste of New Orleans.  Don’t forget the napkins, ma cher!!!  C’est ci bon baby.

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Dredged in seasoned flour and ready for browning…gonna be good yeah.  MMMMMM!!!  

Crockpot Italian Beef sandwiches

One of the first blogs I began following and paying attention to was Passionate Penny Pincher or PPP.  I really love her money saving  tips and I really love the recipes she puts on her blog.  i found this one last year and have made it time and time again.  This recipe requires very few ingredients and has so much flavor.  I really think if you give this recipe a try, you will be hooked!! Oh and the website address for the PPP website is http://www.passionatepennypincher.com.  Check her out.  She seems like a lovely person and has so much to offer.

Slow Cooker Italian Beef Sandwiches (from Passionate Penny Pincher)

Ingredients:

2-3 pound chuck roast

1 jar pepperoncini peppers

1 packet McCormick Au Jus gravy mix

hoagie buns

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The roast is in the slow cooker already, let the cooking begin!  Will post a pic of the final product later this evening!!

Directions:

place your chuck roast in your slow cooker.  Dump the jar of peppers and the juice on top of the roast.  Do not add any water.  Cook on low for 6-7 hours.  After it has cooked for 6 hours, remove roast from the slow cooker and put it on a plate.  Remove the peppers with a slotted spoon and throw them away.  Whisk in the au jus gravy mix into the liquid in the slow cooker.  Shred the roast and then return it to the slow cooker.  Let it cook on low for another 30 minutes or so the yummy liquid and the roast can mingle.  Now how I serve them is use a slotted spoon to spoon the meat onto the hoagie buns.  We eat them undressed and they are delicious that way, but feel free to serve fully dressed with lettuce, tomato, dijon mustard, and mayo.  A little provolone cheese melted over it would be lovely as well.  Oh let me not forget the most important part!!!  Ladle some of the yummy liquid/juice/gravy into a individual small bowls for dipping.  MMMMMMMMMM!!!

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Finished product…cue yummy noises

Updated: Crockpot Chicken Burritos 

You know those days when you want the comforting and familiar?  Today is one of those days.  This week I have been so pleasantly surprised by how great the new crock-pot recipes we have tried have been.  Seriously impressed ya’ll.  But today I woke up and looked around and feel like my house and chores have been neglected.  I know I need to get it together.  Being a stay at home mom is a job.  It is my job.  So no matter what you do for a living, I know you take it seriously and I do the same.  Laundry needs to be done, dishes, in general straightening.  And today is one of those days where I know I need to cry uncle and remind myself that I can’t do it all.  So instead of blogging about a recipe that I have not tried yet today, I am bringing you one of my all time favorite crock pot recipes.  It not only makes itself but it is pretty nutritious too.  Also it is very versatile and it can be as kid friendly as you want it to be.  It requires only a few ingredients that you most likely have and is just so darn good.  Everyone I have ever given this recipe to has raved about it and it has become a regular on their menu line up.    I hope you will try it out.  I am going to blog this recipe while I drink my second cup and then I am going get busy on this house.  Time to kick it into gear.  If I don’t do it, it won’t get done…ya’ll know what I mean!!

The 3 main ingredients for this yummy recipe(plus the chicken)


Crockpot chicken burritos (from Gooseberry Patch Slow Cooker Recipes)

Ingredients

6 chicken boneless, skinless chicken breasts (typically like 2 pounds)

1 can black beans, drained

1 can whole kernel corn, drained

1 16 oz. jar of salsa or picante sauce

tortillas

burrito fixings~shredded cheese, sour cream, diced onion…

All set and ready to cook!!

This is a picture of it when it is about to start cooking.  

Directions

Pour corn, black beans and salsa into the crockpot.  Lay your chicken breasts on top of the mixture.  Put the lid on the slow cooker and then cook on low for 5-6 hours or high for 7-8 (depending on your crockpot).

Remove chicken breasts from the slow cooker and shred them with two forks.  Return chicken back to crock pot and give it a good stir so the chicken and black beans, corn and salsa can get good and comfortable together.  You can serve right away or let it sit in the crock pot a while.

When you are ready, spoon some of the filling into your warmed tortillas and add shredded cheese and sour cream if desired.  Now the beauty of this recipe, is that it is so versatile.  You can serve it over rice, baked potatoes, or tortilla chips like nachos.  Make it your own.

*I am updating this post to really focus on the beauty of this recipe. I have not made it in a while and I am literally salivating while thinking about having these delicious chicken burritos. The simplicity of the recipe mixed with the tastiness and semi-healthy nature (black beans and corn are both superfoods!!) We are staying with some friends in the cabins at Lake Claiborne and we needed something good for supper that we did not have to slave over. This recipe is perfect!! 

Crock-Pot Creamy Cheesy Potato Soup

Well the crock pot frenzy continues over here in Cajun Mama’s kitchen.  Fall is in the air, the windows are open, breeze is flowing in, I have a sinus headache and the circle of life in the South continues.  I am hoping that you read my post from yesterday about it being crockpot week on cajun mama.  If not, just scroll on down and read that post.  Now, I don’t have a picture of this already prepared as it is currently in the process of cooking, so I apologize.  On the flip side, I am ahead of the game which is a good feeling!  Also, this is my first time to try this recipe but really…how bad can it be?  No, it is not the ultimate potato soup.  I found quite a few potato soup recipes that I would have rather tried but this one definitely caught my eye and the reviews were great.  The difference between this one and the others is that this one is made in the slow cooker and requires almost no prep work.  This week is about convenience and saving time.  This one qualifies.  I hope we all just love it and it becomes a keeper.  Only time will tell or approximately 6 hours on low.  Ha ha!!!  As a side note~today has been what I call a shady Tuesday.  You think Tuesday would be great because Monday has the rep for being “the bad day”.  Shady Tuesdays are like that.  Bad Tuesdays.  Tuesdays are given far too much credit as far as I am concerned.  One thing that has given me a little smile and sense of comfort as I clean bright yellow laffy taffy out of the carpet is that I have something yummy (I hope) in the slow cooker.  One less thing to worry about.  Now I will get the rolls rising and I will be smiling big time. (um…no not from scratch?  don’t ya’ll know me at ALL?  I mean that frozen dough.  Defrost and then rise.) Take that Tuesday!!!

Crock-Pot Creamy Cheesy Potato Soup ( slightly adapted from Sprinkle Joy blog)

1 bag  of Ore-Ida southern style diced potatoes (hasbrowns)

32 oz. (one box) of chicken broth (reduced sodium is what I use)

1 can of cream of chicken soup

1/2 cup of onion, chopped

1/4 tsp. group black peper

1 8 oz package of cream cheese (1/3 less fat kind or the regular because they melt better than fat free)

optional toppings:  crumbled bacon, shredded cheddar, sour cream, green onions

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This is at the beginning of the cooking process!

Very Uncomplicated Directions:

Dump all of the ingredients except for the cream cheese into your slow cooker.  Crock Pot.  What have you.  Give it a good stir and then put the lid on.  Let it cook for 6-7 hours.  Add the cream cheese and stir.  Put lid back on and let it cook for another hour or until cream cheese is melted and then stir to combine.  Now, I have a crock pot with a timer function.  I set it for 6 hours and let it go.  This is wonderful feature because you don’t have to worry about getting home to shut it off on time.  A great idea for my friends with jobs outside of the home!!  Check the seasoning if you desire and add salt and pepper to your liking.  Ladle soup into bowls and then add optional toppings if you want them.  Enjoy!!!  And relish in the fact that you are so AWESOME that you are able to prepare supper while you are not even in the kitchen.  That is multi-tasking at its very finest.  I am woman (or man)!  Hear me ROAR!!!

Of course once my family and I try this soup, I will come back and add some additional comments depending on how we like it and what may need a little tweaking.  Thanks for reading.  Drop me some comments if you want.  I would love to hear from ya’ll!!!!

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Heaven in a bowl ya’ll!  mmmmmmmm (that is my final verdict. mmmmm)

Crockpot beef burritos

I have another Mexican recipe.  I am a Cajun mama who LOVES Mexican food, so I will probably most more than my share of these recipes.  I found a recipe online for Colorado beef burritos and the picture alone made my mouth water.  I have never heard of Colorado chile beef burritos before, but after making them I will never be without them again.  My oh my.  What a great Mexican recipe to have in my crockpot arsenal.  They basically cook themselves.  If you are in the mood for Mexican comfort food, this is one for you to try.

Crockpot Colorado Chile Burritos (adapted from FoodPusher ‘s Chile Colorado Burrito recipe)

Ingredients:

1 1/2 pounds of stew meat or a beef roast beef cubed (I used a top sirloin roast and it was perfect)

1 large can of mild red enchilada sauce  (at least 19 oz) or two small cans

2 beef bouillon cubes

1/2 can refried beans (optional.  I chose not to put these in mine because I was serving frijoles on the side and they were just fine)

5-7 burrito size flour tortillas

1 cup of shredded cheese (or more depending on taste)

Directions

Put cubed beef, bouillon cubes, and enchilada sauce into a crock pot (I used Las Palmas and even the mild had a little heat to it.  The Old El Paso brand is little more mild, so it is a preference thing or what you can find.) and cook on low for 7-8 hours or until your meat is tender.  If you have a newer crockpot that allows you to set a timer, you may want to set it for 6 and then check it.  Mine was done after 6 hours.  The new crockpots cook a little more efficiently and faster I think.  You definitely want your beef overly tender versus not tender though.  When your beef is done, taste and add a little kosher salt if you think it needs it. Heat up the refried beans if you are using them.  Put your oven on lo broil. On a plate, lay out your first tortilla and place about 1/2 cup of the meat (using a slotted spoon) and a spoonful of your warmed beans if you are putting beans in your burritos.  Roll into a burrito.  Basically this means you fold it tightly enough around the meat/bean mixture by folding in all 4 sides.  There should be no open sides. Place each burrito in a 9×13 dish as you finish them.  Ladle some of the red sauce from your crockpot  over the burritos to cover them well.  Sprinkle the cheddar cheese over them.  Broil until the cheese is melted and bubbly, about 2-4 minutes.

Prepare to be amazed.  Muy delicioso mis amigos!!

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