Smothered Steak

Yummy and super easy.

2 pounds round steaks or cube steaks or whatever

1  cups flour

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 Tablespoon Cajun seasoning

2 teaspoons garlic powder

1 cup broth

2 tablespoons Worcestershire Sauce

1 whole onion sliced

1/2 bell pepper sliced

1 package Onion soup mix Lipton

1 cans cream mushroom or chicken soup

Instructions

Salt and pepper the cube steak

Dip both sides in the flour and shake excess off

Heat a skillet with the vegetable oil.

Brown both sides of each piece of steak. You do not have to cook the meat until it is done. Just brown the outside.

Spray the slow cooker with a cooking spray.

Layer the sliced onions and bell pepper.

Layer the steak on top of the onions and bell pepper.

Mix the mushroom soup, onion soup mix, beef broth, Worcestershire, garlic powder, Cajun seasoning, and paprika.

Cook on low 6 to 8 hours.

Black-Eyed Pea Soup

Slightly tweaked this one from online.  Great recipe with some good spice and lots of flavor.

4 brats (chicken with onion and bell pepper is perfect!), sliced thin
1 lb dried black-eyed peas, soaked overnight
3/4 green bell pepper, diced
1 serrano chile, sliced thin and diced
1 c chicken broth
1 c ham/pork broth or soup base
(may need to add a little more water for consistency)
2 cloves garlic
1/2 t cumin
1/2 t Italian seasoning
1 t salt
dash black pepper

Dump all the ingredients in the crockpot and cook on high for 3-4 hours or low for 6-8.  Soup is done when beans are tender.  May need to add extra water as it cooks to keep the consistency right.

Could also be cooked over the stovetop instead of the crockpot to preserve more of the solid beans.  Again, cook until beans are tender.

Sesame Chicken

Great Chinese food dish.  Easy to prepare with the crockpot too!

3 chicken breasts

salt & pepper

1 c honey

1/2 c soy sauce

1/2 c diced onion

1/4 c ketchup

2 T oil

2 cloves garlic

1/4 t red pepper flakes

4 t cornstarch in 6 T water

sesame seeds (optional)

Season chicken with salt and pepper, then place in crockpot.  In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 3-4 hours (do not over cook or it will get too soft).  Remove chicken from the pot.  Cut into bite-sized chunks.  Pour liquid into a saucepan and add cornstarch mixture.  Cook until thickened.  In a wok fry up the chicken to finish cooking and crisp it up.  Add thickened sauce to chicken at the very end and cook until sticky.  Serve over rice or with fried rice.

*Another option would be to bake the chicken instead of frying in a wok.  About 350 for 5-15 minutes, until done.

Shredded London Broil

Great recipe from my mother-in-law.

1 London Broil
1-2 T taco seasoning (varies depending on how big of a London Broil you have)
1/2 chopped onion (or use dried)
1 T vinegar
1 can chopped green chiles
water

Spray crockpot with Pam.  Rub taco seasoning on all sides of london broil.  Place in bottom of crockpot and add other ingredients.  Add water until water level is about half-way up the meat (or so).  Cook on high for 5-6 hours.  Shred meat.  Return to crock pot for 1-2 hours.  Serve on warmed tortillas with lettuce, tomato and cheese (like a taco).

Beef Stew

Beef Stew

1 lb stew meat, cut into bite-size pieces and trimmed of all visible fat
1 can kidney beans, drained

4 potatoes cut into bite-size pieces (peel if desired)
6 carrots cut into bite-size pieces
1 onion, cut into chunks
1-2 ribs celery, sliced (optional)
1 bay leaf
1/4 cup tapioca
8 oz tomato sauce
12 oz beef broth (or 2 bouillon cubes and 12 oz water)
1 tablespoon Worcestershire sauce
2 tablespoons parsley (can use dehydrated)
Salt & pepper to taste

Combine all ingredients in crock pot and cook on low 8-12 hours. Remove bay
leaf before serving.

Chicken a la Lourna

Chicken a la Lourna

Inherited this one from Mark's aunt.

4 chicken breasts, frozen

1 pkg Zesty Italian Salad Dressing MIX

½-3/4 stick butter

8 oz cream cheese

1 can cream of mushroom soup

6-8 fresh sliced mushrooms (adjust amount to preferences)

Put chicken straight into crock pot while frozen. (Or cook it beforehand). When cooked through (maybe 1-2 hours), trim off fat, then shred. Put back in crockpot and add butter and Italian salad mix. Cook for another 2 hours or so. Then add cream cheese, soup and musrooms. Mix well. Cook on low for another hour. Pour over rice or noodles, or eat as a sandwich.