Weekly Crock Pot: Pork & Beef BBQ

Posted on

Pork and Beef Barbecue

  • 8oz can tomato sauce
  • 1/2 cup brown sugar
  • 1/4 cup (or less) chili powder
  • 1/4 cup apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 lb. lean beef stewing meat, cut into cubes (I think more would work better)
  • 1 lb. lean pork tenderloin, cut into cubes (I think more would work better)
  • 3 green bell peppers, chopped
  • 3 onions, chopped
  1. Combine tomato sauce, brown sugar, chili powder, vinegar, Worcestershire sauce, and salt in slow cooker.
  2. Stir in meats, peppers, and onions.
  3. Cover. Cook on high low 6-8 hours.
  4. Shred meat with two forks.
  5. Stir all ingredients together well.
  6. Serve on buns.

Well crap. I just saw that it says to cook on high. I put it on low. But surely you don’t really cook it on high for 8 hours?! I’ve never seen that with a crock pot recipe. There are typos all in this cookbook, so I wouldn’t be surprised if it’s wrong…hopefully it turns out okay. It smelled amazeballs when I left this morning. I almost waited too long to make this one. I bought all the ingredients when I got the stuff for that Mexican cornbread, but waited close to a week to make it. I thought I’d do it sooner, but the third trimester doldrums have hit me hard, brah. My peppers were getting a bit soft – I think if I’d waited another day to do this it would’ve been too late. Hopefully it won’t kill us. I couldn’t find any 1lb packs of meat, either. So now I have 1lb of pork and 1lb of beef in my freezer. And I’m definitely going to have some frozen BBQ in there. I got all the goods together last night and put it in the fridge, then started it up this morning before I left for work. God, I hope the crock pot was actually plugged in…and no one will be home today to check for me. I’m falling apart, man…

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, there’s no way it was supposed to be cooked on high for 8 hours. That’s just nuts. Low worked out just fine. It did go longer than 8 hours, though…probably closer to 12. What can you do? I have a commute, okay?! Here’s what it looked like when I got home:

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah…it was pretty soupy. BBQ soup! I don’t really know what could be done differently? I wonder if I could’ve used all the meat?? Ah, well. It tasted pretty good! I scooped it out with a slotted spoon and ate it over a toasted bun. I didn’t try to really shred the meat too much – it was hard to spot floating around in there. I think maybe the meat could have been seasoned a bit more? But if I had shredded it better it probably would’ve gotten more juice on each bite. This one I may try to make again, but with more meat.

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, it doesn’t look super appetizing. But I’m not a food blogger, so stfu. ;) Oh, and in case you were curious as to how the freezer collection was progressing:

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, we’ll last about a week. >.< I figure I can also stock up on store-bought frozen stuff, plus pantry stuff. And Kroger isn’t that far away…I think it’s less than 2 miles from our house. Mr. T will probably love an excuse to escape his hormonal wife and crying child to pick up some milk and bread. lol!


Weekly Crock Pot: Mexican Corn Bread

Posted on

Mexican Corn Bread

  • 1lb extra-lean ground chuck
  • 16 oz can cream corn
  • 1 cup cornmeal
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup oil
  • 1 cup fat-free milk
  • 2 eggs, beaten
  • 1/2 cup low-sodium taco sauce
  • 2 cups shredded fat-free cheddar cheese
  • 1 medium-sized onion, chopped
  • 1 garlic clove, minced
  • 4 oz can diced green chilies
  1. Brown ground chuck in nonstick skillet.
  2. While meat is browning: combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
  3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture.
  4. Cover. Cook on high 1 hour and low 3.5 to 4 hours, on only on low for 6 hours.

You guys, I got this from a legit COOKBOOK, not the internet! Be still my heart. Also, if you’re like me and confused by the insistence of all things low-sodium, -fat, -carb, -etc. it’s because the book is called Fix It and Forget It – Lightly. So it’s “healthy” crock pot recipes. Nothing I got was low in anything. Suck it, recipe creator. I also didn’t see any easy way to save half of this for post-LBW. My bad. Maybe I’ll make some lasagnas to freeze this week in compensation. Know any good recipes for that?? Oh, and I totally failed at that pantry clean out from a few weeks ago… My cornmeal expired ages ago. OH WELL. And another thing…I didn’t pay close enough attention to what was supposed to happen in Step 2. I thought I’d be combining EVERYTHING into a bowl, so I chopped up an onion, then dumped it in a bowl with cream corn. >.< Thankfully I had a SECOND jar of creamed corn in the pantry, so I just rinsed the onion/corn combo off and figured we’d have some extra corn in our corn bread.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzI took this picture right as I turned on the crock pot. It was kind of gross to look at. I had faith, though.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzI snapped this one an hour in, when I turned it down to low. The top had definitely started to “bread-ify” (that’s a word) and the smell when I lifted the lid…it made my pregnant heart happy. Too bad I had to wait another four hours to stuff my face!

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzThis was the end result. Sort of bread? Sort of liquid? It was an interesting texture. Smelled amazing, though. And it made a ton. I’m not sure we’ll be able to eat all of it, but I also don’t think it’s worth trying to freeze.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzYeaaaaaaah, it really doesn’t look appetizing. The taste was decent, though! I’m not sure I’ll make it again. I may look into other versions? Possibly sometime I can cook in the oven so it turns out more…cornbread-like?


Weekly Crock Pot: Honey Sesame Chicken

Posted on

Slow Cooker Honey Sesame Chicken

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced for garnish
  • Sesame seeds, for garnish
  1. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
  2. Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
  3. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

So this recipe called for 2lbs of chicken. I decided to freeze half the sauce mixture with 1lbs of uncooked chicken, so I could save it for post-LBW. I’M SO STINKING CLEVER, AIN’T I?? (I bought freezer bags, too!) This cooks on low for 3.5 hours (seriously, who does that?) so I thought I was going to have to save it for Sunday. But then! BLIZZARD. So Mr. T and I were stranded inside together all day, and boom – suddenly I could cook.

Weekly Crock Pot: Honey Sesame Chicken | The Wilson BuzzI was a little worried that cutting the sauce mixture in half would cause some issues, since the crock pot is so big. But I crossed my fingers and went for it. #noragrets And it worked out pretty fabulously! It made enough for me, Mr. T, and then a smidge of leftovers. As far as the taste…it wasn’t terrible. It was missing something, in my opinion, but…I dunno. It was alright.


Weekly Crock Pot: Pork Chops

Posted on

This week I decided to do something you (or at least I) don’t really think of when you think of crock pot food – pork chops!

Slow Cooker Pork Chops

  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 thick cut boneless pork chops
  1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil.
  2. Pour into the slow cooker.
  3. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper.
  4. Place pork chops into the slow cooker, cover, and cook on High for 4 hours.
  5. Baste periodically with the sauce.

One of the comments that gave it five stars said they cooked it on low for 8 hours instead of 4 (which works much better for my schedule) and that she used 2 cups of chicken brother rather than 1. So I did that. I kind of didn’t take any pictures (sorry), but this turned out pretty dog-gone tasty. It wasn’t very photogenic, anyway. Make it yourself, then you can see what it looks like. 8P I think I’ll make it again.


Weekly Crock Pot: Chili

Posted on

So I’m going to attempt to start a new weekly “thing” this year, where I cook a totally brand-spanking new crock pot meal every week. I’ll try to remember to blog about it, too! Fingers crossed this isn’t a total fail!!

Easy Slow Cooker Chili

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with any toppings you enjoy!

Firstly I take offense to the fact that they have “easy” in the title of a crock pot recipe that requires you do to anything prior to dumping ingredients into the crock pot! This entire thing is basically cooked before it even goes in the crock pot. I call shenanigans. But! I’m willing to try anything once. Mostly. Maybe. Don’t test that statement too rigorously.

The instructions said that the flavors meld over time, so you can cook it early and then throw it in the fridge for a couple days. So why the heck not – I cooked it all up on Tuesday night and figured we’d reheat it on Thursday. Fascinating, right? For the record, chili is not photogenic. But I tried. Half-heartedly.

Weekly Crock Pot: Chili | The Wilson BuzzYeah…it kind of looks like poop, doesn’t it?

Weekly Crock Pot: Chili | The Wilson BuzzBut it made a ton! I was able to freeze two bags.

Weekly Crock Pot: Chili | The Wilson BuzzAnd I still had this huge bowl left over.


Final results…it wasn’t terrible. Was it worth the hassle? Nah. Will I make it again? Probably not. I’m also curious about how long it will last in the freezer… Will those two bags last until after LBW is born? I’m thinking I could start saving all the excess from these weekly meals so we’ve got stuff to eat when we’re up to our eyeballs in newborn…excitement. NOTE I SAID EXCITEMENT.

Anyway, been asking around on Facebook and apparently I need to buy some sort of vacuum sealer if I want food to last several months. So…I guess I’ll start price-checking.

Oh, those aren’t cheap. Well crap. Maybe we’ll just eat this chili before LBW is born.


Bacon Jalapeno Cheese Ball

Posted on

Here is the original recipe.

Bacon Jalapeno Cheese Ball from Hip 2 Save | The Wilson Buzz

I made this for a Ladies’ Night I had at my house. I also made some chocolate-covered strawberries. The secret to those? Parchment paper. It’s a life-changer, brah. Life. Changer. Due to illness and various other shenanigans only one lady showed up, but we feasted like kings queens, AND Mr. T and I got to enjoy the cheese ball for a couple of days after. I really did like the cheese ball, but there’s a lingering aftertaste that kind of weirds me out. Also, my dear (dear) friend cooked the bacon for it, and boy doesn’t understand how to cook crispy bacon. (looove yoou…)

Bacon Jalapeno Cheese Ball | The Wilson BuzzI give this recipe…

Four Stars | The Wilson Buzz


Really Vague Smoothie Recipe

Posted on

This week is “nutrition week” in my Morning Person class. Our first assignment was all about smoothies. It shamed me a bit, and I decided to modify my standard smoothie recipe slightly to try to make it a bit more healthy. And because I’ve been waking up early, I was able to take pictures!!

Like I said, this “recipe” is going to be a bit vague. It makes two smoothies.


Firstly, you add all your “dry” ingredients:

  • frozen berries
  • frozen spinach
  • fresh bananas
  • almonds
  • black chia seeds
  • vanilla yogurt

As far as measurements go… I just eyeball it. I’d guess twice as many berries as you do spinach, just to help mask the flavor. I put two bananas for two smoothies. Handful of almonds…I just pour chia seeds until it seems like a decent amount. >.< And several spoonfuls of vanilla yogurt.

Really Vague Smoothie Recipe | The Wilson Buzz


Mr. T doesn’t like very thick smoothies. He says he doesn’t want to chew his beverages. So I always include a generous helping of various 100% juices. Today it was all orange juice, because we had a bit left in the container and I just bought a fresh gallon at the grocery store. I’ll usually mix it with: pineapple, prune, grape, apple, cran-apple, cran-grape, grape/peach, etc. Just make sure you get 100% juice and not a “juice cocktail” or you get high fructose corn syrup and other crud mixed in.

Really Vague Smoothie Recipe | The Wilson Buzz


Blend until delicious. This blender was a wedding present to my parents. So it’s nearly 40 years old. Still works. The fancy blender WE got for our wedding five years ago is already busted. See the silver mixer in back? Also my parents’ from their wedding. The fancy mixer Mom bought to replace it? Straight. Busted. #TheyJustDontMakeThemLikeTheyUsedTo

Really Vague Smoothie Recipe | The Wilson Buzz


And finally…poured into the glass. Since I don’t measure, the levels on the glasses vary wildly. Sometimes it works out perfectly, sometimes there isn’t quite enough for two full glasses, and sometimes I have to drink a few gulps to get it to fit in both glasses. I use disposable cups for Mr. T. It hurts my soul, but we were running out of cups/glasses, because he never brings them back. And if he does he forgets to rinse them out, so all the seeds are glued to the sides. I straight up had to throw one plastic cup away, because it was like cement. Disposable it is.

Really Vague Smoothie Recipe | The Wilson Buzz


A few things to note:

Before this “morning person” class, I didn’t include spinach and I used strawberries instead of mixed berries. So it’s a bit more purple/green than usual. It was thicker, too, but that might be because I used a bit more yogurt than usual (trying to finish out the container). It definitely had a more…earthy…flavor than I’m used to. I’m not sure how Mr. T will feel about it, but with my “Be Different” mantra rattling around in my head, I’m going to fake it until I make it! Soon it’ll be super delicious, I’m sure.


Chicken Enchilada Soup

Posted on

Here is the original recipe.

Chicken Enchilada Soup, by The Merrythought | The Wilson Buzz

Mmm… This. Was. AMAZING.

I cooked 1lbs turkey breasts in a crockpot set to low with 2Tbsp lime juice and a few shakes of cayenne pepper for…a little over 8 hours. Shredded it with a couple of forks and refrigerated it for a couple days, until I had time to cook the rest. It was SO worth the wait. We had it for lunch, and again for dinner. Can I express to you how GOOD THIS WAS? IT WAS SO GOOD. GO MAKE IT RIGHT NOW. A couple of things we did to make it even gooder was to add an unhealthy amount of shredded cheddar cheese, and crumble up tortilla chips directly into the soup. *drool… Is it too soon to make it again??

Chicken Enchilada Soup | The Wilson BuzzI give this recipe:

Five Stars | The Wilson BuzzFive Stars | The Wilson Buzz

DOUBLE FIVE STARS


Chicken Fajitas

Posted on

Here is the original recipe.

Slow Cooker Chicken Fajitas from Love Grows Wild | The Wilson Buzz

I posted on Facebook that this was “accidentally dinner” and it was! Not like “Oops, how’d all these ingredients get in the crock pot?!” sort of accidentally, but what had happened wuz… I have two shredded chicken recipes saved to cook this week. One of them calls for precooked/shredded chicken. For some reason I thought both needed this. Also, when I went grocery shopping in all the store there was only ONE package of chicken breasts. No joke – ask Mr. T, he was there. So I got a package of turkey breasts and told him to tell everyone we did that to be more healthy. Anyway, the other recipe is a chicken soup sort of dealio where the amount of meat can fluctuate a bit. The above recipe is kind of dependent on the chicken. And it called for 2lbs. Well the turkey – oh my God, this has gone on too long. Look, I put the wrong meat in the crockpot and we’re out of Ziplock bags, okay?? It was 8:00pm and I started cooking a crockpot meal. Such a catastrophe. We ate dinner around 11:30 last night. It was delicious. But it was still 11:30pm.

Chicken Fajitas | The Wilson Buzz^^ Proof that I will never be a food blogger. So appetize, much yum.

I give this recipe…

Five Stars | The Wilson Buzz


Meatloaf

Posted on

Here is the original recipe.

Meatloaf from Love Grows Wild | The Wilson Buzz

I pretty much followed this one exactly. I used Japanese Panko breadcrumbs instead of whatever they meant by “seasoned breadcrumbs” which…she might have used Panko as well, because THANKS A LOT, MISTER VAGUE. Meatloaf | The Wilson BuzzI also made some mac & cheese, and a bag of frozen veggies. It was pretty delicious. I especially liked mixing the veggies in with the meat, which is further proof that I’m turning into my parents. So disgusting.  And yet so, so delicious.

I give this recipe:

Four Stars | The Wilson Buzz