Crock Pot phenomenon

I'm still a work in progress when it comes to the crockpot phenomenon.  I have made my first really good meal in one.  I found the recipe on About.com after googling crock pot pork loin recipes.
Teagan asked for seconds on this one so I am marking it up as a successful meal.  One that we will put on our recipe list!

Once again, I did make some changes.  I'll give the original recipe and then tell you the changes I made.  In trying new recipes I've realized that I don't always have to make it like the recipe says.  I can almost always alter it with what I do have.

Slow Cooker Brown Sugar Pork Loin

Cook Time: 9 hoursIngredients:

• 1 boneless pork loin roast, 4 to 6 pounds
• 1 clove garlic, halved
• salt and pepper
• 1 1/3 cups brown sugar, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. 

What I did differently:
I didn't have balsamic vinegar, I had Apple Cider Vinegar so I used that instead. 
Also, I forgot to prick the pork but it was crazy juicy anyway.  Like fall of the nonexistent bone juicy.
I also added some onion and apple slices just for added flavor. 

Quick and Easy Meal.

Josh found this meal online the other day and we tried it last night because the cubed steak we'd taken out had not thawed completely yet.  Oddly enough we had the exact ingredients it called for, right down to the same brand of sauce.  
It was really good and so easy Teagan could have done half of it by herself, seriously. The only complaint I had was the lack of protein.  Next time we will be adding chicken or sausage and probably some veggies just to add some nutritional goodness.

What you'll need:
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

What you need to do:
Cook pasta according to directions and drain.
Mix the sauces together in a large bowl.
Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.
Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

*we also didn't bake it this go 'round but next time we probably will*

What kind of goodness are you going to add to this recipe?

Thanks Betty Crocker!

My sister-in-law bought us the wedding version of the infamous red Betty Crocker Cookbook for our wedding present.  I've dabbled with a few recipes in the past but here recently I've started searching for quick, easy and healthy meals for the family.  Seeing as we all get home around 6pm and the girls go to bed between 7:15pm-7:45pm.  That doesn't leave a lot of time for cooking and eating and bathing and brushing teeth and...you get the picture.
I was flipping through the cookbook the other night and found the Wild Rice & Beef Casserole.  I'll give you what the recipe calls for and then tell you how we modified it and plan on modifying it even more next time for quicker cooking. 

1 lb lean (at least 80%) ground beef

1 package (6.2 oz) fast-cooking long-grain and wild rice mix

1 can (10.75 oz) condensed tomato soup

1/4 cup milk

1/4 teaspoon pepper

1 cup shredded Cheddar cheese (4 oz)  

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.Meanwhile, make rice mix as directed on package—except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

*Here's how we altered it and plan on altering it next time*
Instead of beef we used fresh pork sausage.  I think it would have been too plain with just hamburger meat.
We didn't use Cheddar cheese.  We just used whatever was in the refrigerator.  I think it was the taco mix kind?   
Next time I will prep the night before.  Cook the meat and maybe even the rice so I can just throw it together as soon as we get in the door and it will be done 30 minutes later.  I also might throw some corn or peppers in there to get some veggies in.  The possibilities are somewhat endless!

Delicious and Oh. So. Easy.

We try to eat at home with home cooked meals as much as possible.  Occasionally Chick-fila and Dominos or Papa Johns darken our door step but more often then not we're eating from the pantry.
Josh found a great recipe for chicken enchiladas in a white sauce while searching online the other day.  Understanding the blog world, the recipe came from Joyful Mama's Kitchen and it was wonderful and easy.  I just made a few moderations. 

The recipe on the website is as follows:

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

What I did differently was this:
I made cooked the chicken in taco seasoning.  You know, the kind out of the packet (gasp). I think it would have been a little plain had I not.
I didn't use the green chillies.  Instead I used a fresh salsa and it was really good.
Next time I won't use as much sour cream and I will remember to put the chicken stock in to thin it out.

Overall I thought it was a good recipe.  Easy to make and easy to change up depending on your flavor preferences.  If you give it a try let me know how you liked it!


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Crock pot phenomenon.

*picture via*

I am probably the last one to jump on this bandwagon.  As a newlywed I thought a crock pot was just something I needed to put on the registry.  Every good bride did.  It was kind of symbolic that I was going to take care of a family in the future and even on crazy nights there would be something hot and nutritious to eat.  I've used our crock pot MAYBE eight times in almost five years.  Yeah, crock pot user fail. 
Since I go back to work in,well, less time then I'd like. It's going to be crazy. I have three hungry people to feed with real food.  None of us will get home until right around 6.  Teagan goes to bed at 7:30pm.  What am I going to do? I plan to use the crock pot. 
To be honest, it kind of scares me.  I'm not really sure I like the idea of leaving something cooking and plugged in while I'm nowhere near my house.  But, I've been assured it's very safe and so I'm willing to try it.  However, if I come home to my house burned down then I'm coming after those of you who provided me with safety assurance.  Just sayin'. 
All that said simply to ask for help.  What are some of your favorite crock pot recipes?  Go easy on me now.  I like simple. I am a crock pot novice after all...