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Hello, and welcome to my blog. I'm so glad you decided to stop by. My name's Angela R Sargenti, AKA The Queen of Short Attention Span Erotica. Got a minute? Then you have time for a quickie.


Monday, September 24, 2012

Crock Pot Love

Here's a recipe for seven different dinners using the same basic technique:
It's no secret.
I love my crockpot, and I'm here to make you fall in love with yours, too. 
I'll show you seven easy dinners you can make in yours whether you're home, at work, or even fast asleep!
First, get a cheap roast (on sale, if you're on a budget like we are.) I usually use cross-rib roast (like the one pictured here) or some kind of cheap boneless pork roast (shoulder, I think.) 
Stick it in a crockpot and put enough water in it to come about halfway up the side of the roast. More or less won't really matter, unless you plan on making gravy. Then you might want it a little more concentrated, so use a bit less. Add six to eight beef bouillion cubes, a bay leaf or two and some salt and pepper (to taste.) If you want to and have them on hand, you can also add some carrot, celery, fresh garlic, sliced onion, etc. 
The point here is, it's very versatile. 
Cook on low 8-10 hours (you can go over a little, not a big deal.) 

Now here's where it sort of branches off.
Generally, we just shred the meat and used it for BBQ Beef Sandwiches or Pulled Pork Sandwiches.
Just take the meat out, let it cool so you can handle it, shred it and dump a bunch of BBQ sauce in it and heat it up. 
A lot of times I cook the meat overnight, put it in a big bowl in the refrigerator with some of the juice on it, and shred it when I get home. Then I just put the barbeque sauce in it and heat it up on the stove.
You can do the same thing with chicken, but this time, you'll use chicken bouillion cubes, of course. For all of these, you can add or subtract any spices you want, add herbs if you feel like it, etc.
Also, if you want Italian Beef sandwiches , add two of those little Italian salad dressing mix packets to the water when you start to cook it. I personally add eight of those tiny little Trappey's peppers to it, too. I would definitely save some of the juice to put on the sandwich, in that case.
You can also just use any of this shredded meat for nachos, burritos, or tacos. 
If I do that, I usually add a tablespoon or two of dried oregano, maybe some cumin, and sometimes after I shred it, use some green sauce in the same way I used the BBQ sauce, but feel free to do whatever you want. 
This is one recipe you can't screw up. 
I have fun loading the crock pot because I'm just running around the kitchen throwing things in and I know I'll have a delicious meal and even enough for some leftovers.
Of course, you can always just leave the roast whole and eat it for pot roast.  All you'd do is strain the juice and thicken it up on the stovetop. 
And don't be afraid to cram the potatoes right in there with it.  Red potatoes work really well for this. 
So there you are.  Seven--no, eight--different ways to make dinner using one simple technique!
Until next time, stay sassy and well-fed.
XOXO, Angie

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