Welcome to Day 11 of 31 Days of Slow Cooking.
Today we are going to finish off the photographs from the Donut Trail. We ended up at a farm called Burwinkel Farms. The Imaginative One and I had fun walking around the farm for a little while.
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Welcome to Day 10 of the 31 Days of Slow Cooking!
#Secret Recipe Club
Every month, I’m assigned another blog to check out. After checking out their blog, I’m to find a recipe to make, photograph, and then post. Since I’m in group B of the secret recipe club, I post my Secret Recipe Club on the second Monday of each month.
This month I’ve been assigned to Searching for Spice. Corina lives in the UK. She named her blog searching for spice because she loves spices and cooking a variety of different types of food such as Chinese and North African. Corina is a busy mum of two young children so her recipes are easy to put together.
Since I am participating in the Write 31, I decided to try to find a recipe that was made in a slow cooker. My theme for my Write 31 is slow cooking. I finally decided on a dip. This bean dip would be good for veggies and bread. The dip reminds me of a thick bean soup. Yum. (Searching for Spice’s Cannellini Bean Dip.)
Cannellini Bean Dip
Stars of the recipe:
- 1 (15 oz) can of cannellini beans (white kidney beans), drained and rinsed
- 2 cloves of garlic
- 1/4 tsp. dried rosemary
- salt and pepper to taste
- 1/2 c. chicken or vegetable broth
Steps:
- Drain and rinse the beans.
- Place the in the bottom of the slow cooker.
- Top with garlic and rosemary.
- Pour the broth over the beans.
- Cook on low for 3 hours.
- Allow to cool slightly.
- Blend in the blender until smooth.
- Add the salt and pepper.
- Serve with veggies or bread.
Corina also participates in a blog hop event every month called Cook Once, Eat Twice. The premise is that the recipes that are shared are good enough not to be eaten once but also a second time.
Please check her blog out if you are looking for easy recipes with lots of flavor.
For other reveals, please click on the blue frog.
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Welcome to Day 9 of 31 Days of Slow Cooking!
Today I’ll continue with the photographs from the Donut Trail.
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Welcome to Day 8 of 31 Days of Slow Cooking!
Today we decided to make it a family day. Unfortunately the Wee One refused to wake up so he stayed home with grandma instead of having fun with us.
We did half of the Donut Trail in a county to the south of us. While we were on the Donut Trail, we did some other things.
Today I’m going to share some of the photographs that I took while we on the donut trail.
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Welcome to Day 7 of 31 Days of Slow Cooking. I’m featuring ranch chicken tacos today.
To go to the recipe, click here.
As you know I’ve been talking about whatever pops into my brain these last few days. Today is a plea to God.
Dear God,
I know Hurricane Matthew is a given to hit the United States. I’m just anxious about my friends and family that might be affected by this historic storm. I’m anxious about the devastation to the area. Orlando is my “home” and it might be hit. Charleston, SC is another “home” of mine and it is supposed to be hit. Please protect those cities and all of the other cities. Please place your healing hand over the southeast coast. Please protect over the residents.
In Jesus name,
TraciRanch Chicken Tacos
The Wee One loves tacos. Beef tacos, ground beef tacos, and chicken tacos. It does not matter. He loves tacos.
This is another way to change up the taco game.
Ranch Chicken Tacos
Stars of the Recipe:
- 2 lbs. Chicken tenderloins
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 packet of taco seasoning or 2 Tbsp. homemade taco seasoning
- 1 packet dry Ranch dressing or 3 Tbsp. dry Ranch dressing
- ¼ c. water
Steps:
- Place the chicken tenderloins in the slow cooker.
- In a medium bowl, mix together the remainder of the ingredients.
- Pour over the chicken tenderloins.
- Cook on low for 6 to 8 hours.
- Shred.
- Serve on a soft tortilla shell or hard taco shell with your favorite taco toppings.
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Welcome to Day 6 of the 31 Days of Slow Cooking. Today I’m featuring sloppy Joes.
The Imaginative One is a Boy Scout. For the past year, he’s tried to get all of the requirements done so that he can move up to first class. On Tuesday night, he met up with an Eagle Scout who helps with the troop to assure he has all the requirements done. Then once he got home from the meeting, he called the advisor who holds the Board of Review so that he could set up an appointment. Next Tuesday, he’s going to meet with the advisors so that they could determine if he’s ready to move up to first class. I’m so proud of him.
We also had his parent teacher conference. One thing about the Imaginative One is that he is a big reader. When he crossed over to Boy Scouts in February of 2015, he would read during the majority of the meetings instead of paying attention. As time passed, he has become more and more social. Anywho, Hubby was told that the teacher didn’t know if the Imaginative One was paying attention in class because he will socialize at times. It turns out the class is the English Language Arts class. One of his Boy Scouts buddies is in that class. I never thought I would hear that about the Imaginative One.
This is an easy recipe to put together in the slow cooker. Sloppy Joes are great for lunch or even dinner.
Once you make up a batch, freeze smaller portions so you can have sloppy Joes whenever you don’t feel like cooking. I did this before the Fourth of July. Then I ended up getting sick on the Fourth. Luckily I had the sloppy Joes in the freezer so the family still had a delicious meal on the Fourth of July.
Sloppy Joes
Stars of the Recipe:
- 1 & ½ lbs. Ground beef, browned and drained
- 1 envelope onion soup mix or ¼ c. homemade onion soup mix
- 1 c. ketchup
- 1 c. water
- 2 Tbsp. packed brown sugar
- Hamburger buns
Steps:
- Combine all ingredients except for buns in the slow cooker.
- Cook on low for 4 to 6 hours or 2 to 3 on high.
- Serve on buns.
- Enjoy!
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Welcome to Day 5 of 31 Days of Slow Cooking!
Yesterday I was talking another co-worker about my first year of teaching. Somehow one of the other special education teachers got permission for the students on my caseload to go on their swimming field trips and community field trips. That’s never happened since that first year.
One of my favorite of the field trips was the one where we went swimming, Cub Foods, McDonald’s, and then to see Emperor’s New Groove. I don’t know how we got by with that kind of field trip. We certainly could not do that now.
When we were at Cub Foods, we were suppose to be given a tour of the grocery store. That didn’t happen so we divided the students into groups and walked them around ourselves. I was not familiar with the layout of the store and ended up taking my group of students down the alcohol aisle. To be honest it was drinks with a small section of alcohol in the middle of the aisle. One of the students piped up “My dad drinks that stuff.” At that point I walked even quicker down the aisle.
On that day I was mortified but now I can laugh about it 16 years later.
The coca cola barbecue ranch chicken wraps would make a good lunch or a quick supper on those busy school nights.
To shred the chicken, put in a mixing bowl. Either use your stand mixer if you have one or a hand held mixer for a quick and easy way to shred the chicken. If you don’t have either of those two, use two forks to shred the chicken.
Coca Cola Barbecue Ranch Chicken Wraps
Stars of the Recipe:
- 1 lb. chicken breasts
- 1 (18 oz.) bottle of barbecue sauce
- 1 c. (8 oz.) of Coke or Cola
- Ranch dressing for serving
- Shredded Cheddar cheese for serving
- Tortillas for serving
Steps:
- Cook the chicken breasts in the slow cooker for 3 hours on high or 6 hours on low.
- Mix together the barbecue sauce and Coke.
- Drain the chicken juices from the slow cooker.
- Add the barbecue sauce and Coke mixture to the slow cooker.
- Cook on low for 30 minutes.
- Shred the chicken. Stir to make sure the chicken is coated with the barbecue mixture.
- When serving: Top the tortilla with chicken, ranch, and cheddar cheese.
- Enjoy!
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Welcome to Day 4 of the 31 Days of Slow Cooking.
I am a special education teacher by day and a mother by night. Sort of like being a Superhero.
Lots of my stories are about my students or my two boys. Both keep me entertained.
Right now all I am hearing about from the students in my building are about the clowns that are “haunting” the schools. No one has seen these clowns but the students swear they are really out there. I’m not saying the clowns don’t exist. It’s just the students are obsessed about them. Some are downright scared of them. When I ask the students to quit talking about them, they think it’s because I am scared of them.
After 17 years in the teaching field, you realize trends and urban legends come and go. Two years ago, according to the students everyone had Ebola. Last year, it was the Watch Me trend and the Dab trend. Many years ago, we had the shaped bracelets that students traded. Then 3 years ago, we had the rubber bands you could make into bracelets.
It’s just so interesting to see what trends come and go.
One trend I wish would go is the sagging pants. It’s been going on for 10 years.
What are some trends you wish would make a comeback? Or what are some trends you wish would disappear?
This is one of Hubby’s favorite recipes.
We make an extra batch of the pulled pork and then freeze the extra portions for meal later on.
Peach BBQ Pulled Pork
Stars of the recipe:
- 2 lbs. Pork loin or roast
- 1 bottle of barbecue sauce
- 1 (16 oz) jar of peach salsa
Steps:
- Place the pork loin or roast in the slow cooker.
- Pour the barbecue sauce and salsa over the pork.
- Cook on low 8 hours.
- Shred the pork. (Here is a trick to how to shred the pork quickly.)
- Serve on rolls.
This recipe has been linked up to Miz Helen’s Full Plate Thursday.
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On the days I have a recipe that I’ve tried previously, I’m going to share a story or another letter to my sister.
Dearest Tanya,
I don’t know if you know how much I do miss you. There is one song that I listen to that has lyrics that reminds me of you. I listen to the song and then just cry.
The lyrics that remind me of you are:
“I need a family to drive me crazy.”
“We’ll have tiny boxes for memories.
Open them up and we’ll set them free.”“But I’ll keep your secrets, if you keep mine.”
“You are the memory that won’t ever lapse
When twenty five years have suddenly passed.”“Take my picture and the you laugh
Cause I hate the way I look in photographs.”“Keep the memories, but don’t live in the past.”
“You are the sun in the desolate sky.”
I just discovered the song right before you died and it speaks so much to me and how I feel about you. I know how much you hated me taking photographs of you. Those photos are now precious in my eyes. I see laughter and joy in your face in many of them I wish you knew how blessed of a life you had Tanya.
Right before you died, we got a Quaker Parrot. His name is Password. Todd named him so that is why he has that name. Anyway, he was hatched on Will’s birthday. This week he decided to start talking. Instead of screeching, he’ll start to say beak bump. So funny!
Give everyone a hug for me.
I love you!
Love your annoying sister,
Traci
Menu Plan Monday – Week of October 3, 2016
I’m going to follow the A Week of Meals – Slow Cooker Version this week.
Crock pot Chicken, Black Eyed Peas, Rice, Pumpkin Pie
Sweet and Sour Chicken, Rice
Taco topped baked potatoes, Raw Veggies
Monterrey Chicken Quesadillas, Left Over Veggies
Tomato Soup with Grilled Cheese Sandwich
You are on your own
and
Date Night
Now onto the recipe for the day – The Wee One loved this granola. He couldn’t stop eating it when I made it for him. In fact, he asked me to make it for him when he joins Boys Scouts and goes on a backpacking trip. He’s planning ahead.
I didn’t know that you could make granola in the slow cooker. When you don’t want to warm the oven, this is a good option. Warning though – It does take a while for it to get done. But if you have a lazy day where you are not going anywhere, this would be a great recipe.
I apologize because I’ve gone through all of my files and cannot find the picture I took of the slow cooker granola.
Slow Cooker Granola
Stars of the recipe:
- 5 c. old fashioned rolled oats
- ½ c. slivered almonds
- ½ c. shredded unsweetened coconut
- ¼ tsp. Salt
- ⅔ c. honey
- ⅓ c. coconut oil or butter
- ½ c. peanut butter
- 2 tsp. Cinnamon
- 1 Tbsp. vanilla
- 1 c. craisins
Steps:
- Grease the slow cooker crock.
- Add the oats, almonds, coconut, and salt.
- In a large microwave safe measuring bowl, combine the honey, coconut oil or butter, peanut butter, cinnamon, and vanilla.
- Microwave for a minute. Stir. Microwave for 30 more seconds if necessary in order to make sure the ingredients are melted.
- Pour the liquid ingredients over the oats. Stir to make sure all ingredients are coated.
- Place the lid on the crockpot, leaving it slightly vented.
- Cook on high for 2 hours. Stir the granola every 30 minutes to assure it doesn’t burn.
- After 2 hours, spread the granola on a large baking sheet. Add the craisins. Then let it cool.
- Store in an airtight container.
- Enjoy!
Adapted from Barefeet in the kitchen
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Welcome to Day 2 of Write 31 2016. Today we are going to be discussing some equipment or tools that I use when I making food in the slow cooker.
My slow cookers:
I have many different slow cookers at the house. One is my 4 to 5 quart programmable slow cooker. I got it for Easter last year because Hubby would constantly forget to turn off the food when I would I would text or call him to turn the slow cooker to the warm setting. So I ordered at programmable slow cooker. This is the one that I use the most.
My Programmable Crockpot I have two other 4 to 5 quart slow cookers. One that is black and the other is red. I haven’t used either of them in a few months. I will probably give one of them to my mother when she moves out of my house.
I have another programmable one that is a 6 quart slow cooker. I don’t use that one because it too big for the amount of the food we eat at our house. I keep it around because it does still work and would be great to make food when I am entertaining.
I also have a small 2 quart slow cooker. It only has a warm setting so it’s not used very often. I mostly use to make overnight oatmeal, cranberry relish, or Honey Glazed Carrots in the Crockpot.
Lastly I have a casserole slow cooker. I bought it last year for completing the 31 Days of Slow Cooking last year. I wish I knew that there was a programmable casserole slow cooker because I would have gotten that instead of the one that I did. I’ve made some desserts and lasagna in the casserole slow cooker.
Other equipment:
Most days I use slow cooker bags. It’s so much easier to clean up after using the slow cooker bags. I usually get the store brand because they work the same.
I also use the little crock from the small slow cooker inside my programmable slow cooker. This makes it easier to make the overnight oatmeal. I use it when I need to make smaller quantities of food. This way the food does not dry out.
Lastly I use a bread pan that fits in the crock of the programmable slow cooker. It just so happens that I have a blue Pyrex that fits comfortably in the crock. I use this primarily for making slow cooker meatloaf.
What kind of slow cookers and/or tools do you have for your slow cooker?
Recipes are going to begin tomorrow.
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