Slow Cooked Black Beans and Rice

My slow cooker quit on me over a year ago and I just never bothered to replace it. It was like the time our microwave gave out - it was convenient to have around but not necessary. Eventually I got used to it being gone but then we bought a new one and I was all excited about it.  Same thing here.

My husband decided to give me a new slow cooker for Christmas and I can't quite tell if it was out of his sensing I was beginning to miss having one around or if there may have been a bit of self-interest there. ;) Either way, we're both happy. And the first thing I made in it definitely made our youngest happy - slow cooked mac & cheese, more on that another day.

This black beans and rice dish is what I made for last night's dinner and I couldn't be happier with the way it turned out! While we enjoyed this as a taco filling, it would also make an excellent side dish or filling for enchiladas.

2 - 15 ounce cans black beans, rinsed and drained

3/4 cup long-grain white rice, uncooked

1 1/2 cups water

3/4 cup salsa

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package crunchy taco shells

Suggested toppings:

cheddar, mozzarella, Pepper Jack cheeses

salsa, sour cream, guacamole, cilantro, jalapeño slices

1. Prep a medium size slow cooker with cooking spray or liner.

2. Add all ingredients and stir briefly, just to combine.

3. Cover, cook on low heat for 3 hours. 
Leave it alone - do not stir during this time or you will risk of ending up with mushy rice. 

4. When the cooking time is up, remove lid and then stir. Season to taste.

To serve:

Spoon bean and rice mixture into warm taco shells. Add favorite toppings and serve warm.

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Cinnamon Spice Applesauce (Slow Cooked and Sugar-Free)

Are you ready for the easiest applesauce you've ever made?  Break out the crock pot and let's get to it!

Let me just first say, even if you've been making applesauce with white or brown sugar forever, I promise, you absolutely will not miss it in this applesauce.  The apples have so much natural sweetness anyway.  I used Galas but don't see why any variety of apple wouldn't work here.

So, just use whatever you've got on hand and adjust spices to your personal preference.  Serve it hot; serve it cold - doesn't matter.  This recipe is super flexible!  Bonus: Your entire house will smell amazing!

Recipe can be scaled for whatever amount of apples you want to use without changing the cooking time.  I went with a small 1 lb. batch and it yielded approximately 1 1/2c.

1 lb, apples, peeled, cored, and sliced thin

1/3 tsp. cinnamon

1/8 tsp. ground cloves

1/8 tsp. nutmeg

1.  Layer apple slices in the slow cooker.

2.  Sprinkle with spices.

3.  Set temperature on High and leave it alone for about 4 hours, checking progress periodically.

4.  Stir everything together and mash to desired consistency.  I like a chunkier applesauce so all it took was just a few times around in the pot with a spoon and it was ready.

Slow Cooked Pulled Pork BBQ over Sweet Potatoes

Why I have never tried this before, I don't know.  Because the flavor combination is brilliant.

2 - 2 1/2 lb. pork butt roast

salt, pepper, and garlic powder, to taste

1c beef broth

1/4c brewed coffee

olive oil

4 sweet potatoes

1.  Rub pork roast with salt, pepper, and garlic powder.  Place in slow cooker.

2.  Add beef broth and coffee.

3.  Cook on Low for approximately 6 hours, or until cooked through.

4.  During the last hour, preheat the oven to 400*.

5.  Prick sweet potatoes with a fork and coat with olive oil (I just do this with my hands).

6.  Bake potatoes for around 30 minutes, or until a fork stuck into the potatoes tells you they're done.

7.  Get back to the pork:  Dump the liquid and remove pork to a cutting board.

8.  Shred the pork and return it to the slow cooker.

9.  Add as little or as much BBQ sauce as you like (I usually end up using the entire bottle).

10.  To serve:  Slice open each potato and top with the BBQ pork.

 

 

Slow Cooker Carne Guisada

 We've had this easy Mexican stewed meat over rice and I've also served it taco-style in flour tortillas.

It's good both ways:

2 TBSP olive oil

1lb. beef stew meat

3 oz. tomato paste

1 1/4c beef broth

1/2c water

3 cloves garlic, minced

1 tsp. Ancho chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1/8 tsp. salt

2 Serrano chili pepper, seeded and chopped

1. In a medium bowl, toss beef to coat with flour, salt, and pepper.
2. Heat oil in a large skillet over medium high heat.
3. Cook beef until evenly brown. Set aside.
4. In the slow cooker, combine tomato paste, beef broth, and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.

5.  Add stew meat and cook on Low heat for about 8 hours, or until meat is cooked through and shreds easily with a fork.

Sauteed zucchini, yellow squash, and tomatoes on the side.

Easy Barbeque Chicken Sandwiches

Tonight's menu consists of barbeque chicken sandwiches,
grilled potato salad, and fried pickles with a side
of spicy ranch dipping sauce.

These sandwiches are so easy it's almost embarrassing.

All you need is a slow cooker and these five ingredients:

6 boneless, skinless chicken breasts

12oz. bottle barbeque sauce (We like Stubb's Original)

1/2c. Italian dressing

1/4c. brown sugar, packed

2 TBSP Worchestershire sauce

1.  Arrange the chicken in a slow cooker.

2.  In a small bowl, combine remaining ingredients

and pour over chicken.

3.  Cover and cook on Low for 6-8 hours.

4.  Using two forks, shred chicken breasts.

5.  Pile onto toasted Kaiser rolls and serve.

(I like to add a little butter and garlic salt

to the rolls prior to toasting.)

I've tried other barbeque chicken recipes
but hubby says he likes this one the best!