Archive for the ‘Crockpot’ Category

Shrimp and Grits

Shrimp and GritsToday I finally decided to conquer the Shrimp and Grits dish that I have fallen in love with. I was never a lover of grits, moving to the south I have finally learned to enjoy and discover how good they can be. My FAVORITE grit dish is Shrimp and Grits. This past Saturday I found some stone ground grits from our a CSA pick, Faucette Farms and I have a big bag of Shrimp sitting in the freezer just waiting to be used. Now off to google recipes, I needed some easy like a crock pot recipe but I wanted something with a little kick and twist. I found both in 2 different recipes so I did what any adventurous cook would do, merge them. Oh boy was it TASTY I’m in love.

  • 4 cups of broth
  • 1 cup of stone ground grits
  • 1 cup of shredded cheese (cheddar or colby mix)
  • 2 Tbsp of butter
  • 1 lb of shrimp
  • 6 slices of bacon
  • 1/2 large onion chopped
  • 2 garlic cloves minced
  • can of chopped tomatoes
  • 1/2 tsp of red pepper flakes

In a crock pot put the grits and broth cook on low for up to 5 hours. Rinse and dry shrimp. Fry bacon in a large skillet, drain well. Saute  the onions, garlic and shrimp in bacon grease until shrimp are pink. Add cheese and butter to grits mix well. Then add shrimp, bacon and tomato. Season with red pepper flakes cook for another 30 minutes.


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Crockpot Leg of Lamb

This year we purchased a whole lamb from our farmer. It was the best buy ever. But I have had to deal with cuts of lamb I have never cooked. So I went searching for an easy recipe for leg a lamb. A year of slow cooking gave me a great place to begin.  She had a wonderful crockpot recipe for leg of lamb frozen from Trader Joe’s.  I took her suggestion and added a twist.

2 – 3lb leg of lamb roasts (thawed)

1 TSP of crack pepper

1 TSP kosher salt

1 TSP of rosemary

1/2 cup of lemon juice

Rub lamb down with the spices place in crock pot with 1/2 cup of lemon juice.  Cook on high for 4-6 hours. The meat will fall of the bone. This meal was a hit with whole family. We had garlic mash potato’s and broccoli for vegetables.  It served 4 adults and 1 child with plenty of left overs for sandwiches this week.

* you could do this with frozen meat, just cook for 7-9 hours on high.

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Sloppy Lentils

Sloppy Lentils (from: Fresh from the Vegetarian Slow Cooker)

3 1/2-4 QT. Slow Cooker

Cook Time: 8 hours

Setting: Low

Serves 4-6 (I think it make a ton more, but who knows!)

1 Tbsp. olive oil
1 med-size yellow onion, chopped
1 small red or green bell pepper (seeded and chopped)
1 Tbsp. chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
1- 14.5 oz can crushed tomatoes
3 cups water
2 Tbsp. tamari or soy sauce
1 Tbsp. mustard
1 Tbsp. light brown sugar
1 tsp. salt
Fresh pepper to your liking

1) Heat oil, add onion and bell pepper and cook till soft, about 5 minutes. Add chili powder , stirring to coat.

2) Transfer onion mixture to slow cooker. Add everything else.

3) Cover and cook on low for 8 hours

I have frozen these in icecube trays for DS and have them on hand ALWAYS! He loves them. I usually end up freezing 1/2 this recipe even after eating it for a few days! It seriously makes a ton! This is great for people with top 8 food allergies!

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I love this recipe – it comes from a good friend back near South Bend. I miss her dearly. I hope someday to meet up with her again. She is such a sweet and spiritual person. At anyrate I had a ton of sweet potato’s from our City Fresh pick ups the last few weeks.  I had thought about doing a frittata recipe that I have but because of the recent cold weather I decide on soup. Note: Today is beautiful and 73 – go figure.

Black Bean Sweet Potato Soup/Stew

3 T veg oil
2 med red, white or yellow onions
1 can chopped green chiles or fresh jalapenos
2 T fresh minced ginger
4 chopped garlic cloves
1/2 tsp all spice
1/2 tsp thyme
1 pound black beans soaked overnight and drained
6-10 cups water or stock (depending how thick you want it)
2 med sweet potatoes peeled and cut into 3/4″ pieces
1 T brown sugar
2 tsp salt
6 green onions chopped
fresh cilantro chopped
lime wedges

Heat oil and saute onions for 5 min; add chiles, ginger, garlic, allspice and
thyme and stir for 3 more minutes.
Add beans and water/stock and heat to boiling;reduce and simmer for 90
minutes;add sweet potatoes, brown sugar, and salt and cook for 30 more minutes;
add green onions and heat for 3 minutes.
Serve with fresh cilantro and lime wedges, avocado, sour cream, yogurt etc….

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