Hawaiian Pulled Pork

July 17, 2013 by Kelly Dedeaux

Hawaiian Pulled Pork

Ingredients
3-4 lb. Pork Roast
1 cup Teriyaki Marinade
1 tbsp. Paprika
1 tsp. Ground Black Pepper
1/2 cup Chicken Broth
1/2 cup Brown Sugar
1/4 cup Soy Cause
1 cup Chili Sauce
6 oz. Pineapple Juice
1/4 Onion, diced
2 tbsp. Ginger
4 Garlic Cloves, minced
8 Hamburger Buns

Directions
Place the Onions along the bottom of your slow-cooker. Place the Pork on top of the onions.

In a large bowl, combine all of the remaining ingredients EXCEPT the Buns. Pour sauce over the pork.

Cook on low for 7-8 hours. Remove from slow-cooker and shred easily with two forks or tongs.

Slow-Cooker Apple Dijon Chicken

July 12, 2013 by Kelly Dedeaux

Is it hot where you are? It’s FRYING here. Not that I should complain – I really don’t like the cold much. But still, it’s to the point where I’m trying to not produce too much unnecessary heat in our apartment. Thus, the slow-cooker once again comes out. From what I’ve read, even though it cooks all day, it produces less heat into the room it’s in as opposed to the oven. Cool, right?!

Slow-Cooker Apple Dijon Chicken

Ingredients
4-6 Chicken Breasts, boneless, skinless
2-3 Large Apples, tart, sliced thin
2 cups Whipping Cream
1/2 cup Dijon-style Mustard
2 tbsp. Cinnamon

Directions
Place the Chicken into your slow-cooker

In a bowl, whisk the Whipping Cream, Mustard and Cinnamon until smooth. Pour all but about 1/2 cup over the chicken. Store the reserves in the fridge until ready to use.

Cook on low 7-8 hours, or on high 4-5 hours. Add the apples to the slow-cooker half-way through the cooking time, pouring the reserved cream mixture over top.

Slow-Cooker Honey Garlic Pot Roast

July 8, 2013 by Kelly Dedeaux

Aw, the wonderful Slow-Cooker to the rescue. AGAIN. Seriously, how did women survive without this fantastic invention? It’s a NECESSITY in my book. Just like the dishwasher. And the microwave. And Dr. Pepper. Wow, I really wouldn’t survive in the middle ages, would I?!

Slow-Cooker Honey Garlic Pot Roast

Ingredients
2-3 lb. Pot Roast
1/2 cup Water
4 tbsp. Honey
2 tbsp. Worcestershire Sauce
4 Garlic Cloves, minced
1/2 tsp. Black Pepper
4 cups Carrots, sliced or baby
1 medium Red Onion, sliced

Directions
Place the Pot Roast into your slow cooker. Add the Carrots and Onions

In a medium bowl, mix the Water, Honey, Worcestershire Sauce, Garlic, and Black Pepper. Pour over roast and veggies in the slow cooker.

Cook on low for 7-8 hours, or on high for 4-5 hours.

Enjoy with some delicious Garlic Red Potatoes

Slow-cooker Pesto-Ranch Chicken

June 25, 2013 by Kelly Dedeaux

Adapted from Picky Palate

Slow-cooker Pesto-Ranch Chicken

Ingredients
8 Chicken breasts, boneless, skinless
6 oz. Pesto
1 pack Ranch Dressing Seasoning Mix
1/2 cup Chicken Broth

Directions
In a bowl, mix the Pesto, Ranch Dressing Mix and Chicken Broth until blended.

Place the Chicken in the slow cooker, top with the pesto mixture.

Cook on low for about 7-8 hours.

Cheesy BBQ Chicken with Bacon

June 13, 2013 by Kelly Dedeaux

So summer is full-swing in our household, and we’re enjoying having Wonder Woman at home with me and the other 3 super heroes all day. Plus, no homework to deal with as soon as Flash gets home from work, so it’s really good family time. Love it! We don’t have to worry about any vacations for a few more weeks, then a BIG one, so for now it’s just relaxing and loving life. Hope you all are having a WONDERFUL summer vacation so far, as well!

Cheesy BBQ Chicken with Bacon

Ingredients

6 Chicken Breasts, boneless, skinless

1 bottle BBQ sauce (I did 26 oz)

6 slices Bacon

6 slices Swiss Cheese

Directions

In your slow cooker, put in the chicken, then cover with BBQ sauce. Cook on LOW for 8-9 hours.

Warm/Cook bacon according to package directions, then place 1 slice on each chicken breast in the slow cooker. Top with 1 slice of Swiss Cheese per chicken breast. Continue cooking on HIGH until the cheese is melted.

Notes: If the sauce becomes really thick while you’re cooking it, just add a bit of water.

Spicy Jerk Chicken

June 8, 2013 by Kelly Dedeaux

Flash first made this for me when I was better able to stand spicy food (pre-babies). I loved it then, and I STILL get to love it because it’s so easy to adjust the spicy-ness of this meal. Even our non-spicy-family members think this is a winner!

Spicy Jerk Chicken

Ingredients
4 boneless, skinless Chicken Breasts
3 cups Frank’s Red Hot Sauce
3 cups Brown Sugar, packed
1 can Pineapple Chunks
1 can Mandarin Oranges
1 large can Pears (just the liquid)
4 cups Brown Rice

Directions
In a saucepan, combine the hot sauce, brown sugar, and the fruit juices from three fruits. Simmer on medium-low heat for about 7 minutes.

Pour all but two cups into a slowcooker with the chicken and the pineapple and orange chunks. Cook on low for about 7-8 hours. Set aside the extra 1/2 cup of the sauce for the rice.

When the chicken is almost done, cook the brown rice according to package directions, except for substituting 1/2 cup of water with 1/2 cup of the extra sauce.

When the chicken is done, shred or cube it over the rice. Use the set aside juices to pour over top.

Notes: This is for a spicy version. For more mild, just reduce the hot sauce and replace that amount with water. For our kids, we do 1 1/2 cups hot sauce and 1 1/2 cups water substituted. Keep in mind, the pineapple will absorb a lot of the spicy flavor, so they will be spicy!!!

Dr Pepper Slow Cooker Roast

June 2, 2013 by Kelly Dedeaux

By now you all know how much I love my slow cooker. It just makes life so much easier, simpler, more wonderful! Another love of mine? Dr Pepper! I absolutely, completely and ever-lastingly LOOOOOVE Dr Pepper soda. So doing this Dr Pepper Slow Cooker Roast was a HUGE desire of mine. And it did NOT disappoint! It was so moist, flavorful…..just down right excellent!

Dr. Pepper Slow Cooker Roast

Ingredients
5 lb. Roast
2 cans Dr. Pepper
1 cup Water
2 tbsp. Worcestershire sauce
3 Garlic cloves
Salt and pepper, to taste

Directions
Put the roast in the slow cooker. Top with all the other ingredients.

Cook for 7-8 hours on low.

Spoon juices over top when serving. Enjoy!!!

Notes: I used some of the juices from the slow cooker to make gravy (just added some flour), and it turned out fantastic!

Easy Stew Recipe AKA: Lazy Momma Stew

April 22, 2013 by Kelly Dedeaux

I believe it’s perfectly possible to be a BUSY momma, but also a lazy one. And guess what? There’s nothing wrong with that! Since we’re so busy, there’s just certain tasks and occasions that we need to be ‘lazy’ on – like when fixing up dinner on a busy weeknight. But don’t worry, you can still feed your family an incredible meal without all the time and stress with this Lazy Momma Stew – a super easy stew recipe for those nights that something’s just got to give.

Ingredients:

2 lbs. Beef, cubed
1 can Carrots
1 can Green beans
2 cups Potatoes, diced
1 medium Onion
2 tsp. Quick-cooking Tapioca pearls
8 oz. Tomato sauce
1 tbsp. Brown sugar
1 cup Water
Salt & Pepper to taste

Directions:

In your slow cooker, first place the beef, then veggies.
Sprinkle the top with tapioca, salt and pepper.
In a bowl, mix together tomato sauce and water, then pour over the other ingredients in the slow cooker.
Top with brown sugar over everything.
Cook on Low for about 8 hours.

There you have it – a super easy stew recipe you can whip up on those busiest of nights (man, those seem to happen a lot, don’t they?).

Caramel Apple Cider

April 20, 2013 by Kelly Dedeaux

Okay, I’m not a cold-loving person…..and I grew up in northern Utah. Winters just aren’t my friend. That’s one of many reasons we moved to Texas (we have yet to see how we like the HOT of summer here), to avoid the wintry snow and cold. The one good thing about cold weather? Curling up with a nice cup of Caramel Apple Cider. I love it! So when my friend mentioned making it IN A SLOW COOKER, I thought ‘perfection’! With a touch of caramel, it ALMOST had me missing the snow back in Utah.

Ingredients:

64 oz. Apple juice
4 Cinnamon sticks (more or less, depending on preference)
Whipped cream for topping
1/2 jar Caramel sauce
Additional Caramel sauce for drizzling

Directions:

Cook the apple juice and cinnamon sticks in the slow cooker on High for about 4 hours.
Remove the cinnamon sticks prior to serving. Stir in the Caramel sauce (about 1/2 jar).
Be sure to serve in heat-proof cups, because it will be hot! Top with whipped cream and a drizzling of caramel sauce.

Notes: I went through a whole jar of caramel sauce for one batch of caramel apple cider, but my friend says she only uses half total. So base it on your preference. Obviously, I love caramel! Also, after about 4 hours I turn it to ‘keep warm’, so I can just get another glass still hot when I want throughout the day. If the cup has been sitting awhile, stir it before drinking, as the caramel and cinnamon tend to separate.

Crockpot Apple Cake

April 17, 2013 by Kelly Dedeaux

We’re big apple fans at our house, but occasionally I stock up a little TOO much. Needing to clean out my crisper a little, I wanted to make a delicious apple dessert, but not one that had a ton of unnecessary fat. I came across this super easy Crockpot Apple Cake recipe (really, what’s easier than throwing stuff in a crockpot and leaving it), and had to give it a try. It turned out delicious, especially with a dollop of whipped cream on top!

Crockpot Apple Cake

Ingredients:
1 cup Flour
1 cup Sugar
2 tsp. Baking powder
2 tsp. Ground cinnamon
¼ tsp. Salt
4-6 Medium apples, chopped
2 Eggs
2 tsp. Vanilla
½ cup Walnuts, if desired

In bowl, mix flour, sugar, baking powder, cinnamon and salt. Stir in apples, coating lightly.

In separate bowl, mix eggs and vanilla. Pour into apple mixture. Stir until just moistened.

Spoon into a lightly greased crockpot. Cover and bake on high about 3 hours.

Serve warm (although my hubby likes it cold, too) with whipped cream or ice cream on top. Feel free to add a sprinkle of cinnamon, if desired.

Notes: See, I told you it was super easy! Add more or less apple, depending on preference. We did six, and there was a happy balance of cake and apple pieces, but that’s just us.

Slow Cooker Steak with a Kick

April 14, 2013 by Kelly Dedeaux

Okay, so I’ve probably worn you all out raving about how much I love crockpots. Really, though, they’re such a necessity for a busy mom, wouldn’t you say? There are plenty of days that would be PB & J for dinner (again) if it weren’t for this amazing invention. Although I’m not sure who actually invented the slow cooker (internet says Rival company), but whatever individual it was, or who inspired the idea, my bet is it was a woman. Men just wouldn’t think of something like this! This recipe for Slow Cooker Steak with a Kick is definitely a win for the whole family, and requires hardly any effort at all because – crock pot!

This meal is just what the Dr. ordered. I wanted something savory and flavorful, with just enough ‘kick’ in it to please my hubby and I, but mild enough the kids would still eat it.

Ingredients:
4-6 small Steaks, about 1-2 inches thick
½ Yellow onion, in large slices
½ bag (or so) Baby carrots
8 oz. Mushrooms (if desired)
1-2 cups Water
1 tbsp. Seasoned salt
1 tsp. Oregano
1 tsp. Paprika
½ tbsp. Chili powder
1 tbsp. Montreal steak seasoning

Place everything in a slow cooker, set on low for 4-6 hours (until steak is cooked through). Stir occasionally (even just after putting in and shortly before serving) to mix in all of the flavors.

Notes: best served with baked potatoes!

Sweet Pork Burrito

April 3, 2013 by Kelly Dedeaux

I love Costa Vida. Seriously, I’d eat there every week if my budget would allow! I wanted to make an attempt for an at-home, simple-yet-still-so-delicious Sweet Pork Burrito. If you don’t believe ME that it was so darn close you could fake it, just ask the dozen family members who we shared with at lunch: they absolutely loved it!

Sweet Pork Burrito

Ingredients:
3-4 lb. Pork roast
2 tbsp. and 1 cup Brown Sugar
1 tsp. Red cayenne pepper
2 tsp. Cumin
1 tsp. Salt
1 can Dr. Pepper
2 Chicken bouillon cubes
1 clove Garlic, minced
½ small Yellow onion, chopped

Night before:
In bowl, mix 2 tbsp. brown sugar, cayenne pepper, cumin and salt together. Rub all over roast. Place in crock pot on LOW all night.

Next morning:
Add Dr. pepper, bouillon cubes, garlic and onions. Keep on LOW.
An hour before serving, shred pork roast and add 1 cup brown sugar.
Serve in tacos, burritos, or salads. Melt cheese with a tiny drizzle of the sauce on top for ‘smothered’.

Notes: Some say to use Coke, but I used Dr. Pepper because it’s what we have in abundance at our home. We had a 3 ½ lb. roast, and it was enough for ten adults, plus plenty of leftovers.

For our portion of the leftovers, I made this:
In 9×9 pan sprayed with non-stick spray, place one tortilla.
Cover with one cup pork roast leftovers.
Add one cup shredded lettuce and diced tomato combination. Sprinkle with cheese.
Repeat layer, putting ½ cup pork roast sauce and ½ cup cheese over top.
Bake in oven at 350 F for about 30 minutes, or until warmed throughout.