Wednesday, November 10, 2010
I found this recipe on the Simply Recipes Website ( http://simplyrecipes.com).
3 lb. corned beef in package
1/4 cup honey mustard
2 Tbs brown sugar
Preheat oven to 350 degrees. Drain corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide foil (you may have to get a bit creative with the way you wrap the beef if your foil isn't wide enough). Spread the top with honey mustard; sprinkle brown sugar over the top.
Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped packet in a shallow roasting pan and bake for 2 hours.
Open the foil wrapping, spread a little more honey mustard over the top of the meat, and broil it for 2-3 minutes until top is bubbly and lightly browned. Let rest for 5-10 minutes, then place on a cutting board and cut at a diagonal across the grain into 1/2 inch thick slices***.
***NOTE: Another option is to let the meat cool, then use a meat slicer to cut thin slices of corned beef for sandwiches.
This recipe is SO easy and SO good!
1 pork shoulder (make sure it will all fit into your crockpot)
1/4 cup water
Salt and pepper
A good amount of time and patience
Warm the crockpot for approximately 15 minutes before placing pork inside. While it is preheating, rub salt and pepper on the outside of the pork shoulder. Add pork and water to crockpot. Cover and turn up to high, cook on high for one hour. Then, turn to low and cook for 7-9 hours. Leave crockpot covered; no peeking!
Remove pork from the crockpot. Discard fat, reserve juices. Shred the pork using a fork and knife, or pull apart with your fingers (gloves will help protect your hands). Return meat to the crockpot.
At this point, you can either continue cooking the pork in a small amount of the reserved juices, or you can add BBQ sauce to the meat. Either way, cover the crockpot and continue cooking for one more hour.
Once cooking is complete, serve on warm buns or rolls. Coleslaw may be served on the side, or directly on the sandwiches.
Monday, November 8, 2010
I found a basic recipe for this dish online and tweaked it to suit our tastes. It's wonderful, and cooking it in the crockpot makes the whole house smell SO good!
1 lb. bacon, diced small
1 medium onion, diced small
2-1/2 lb. potatoes, peeled and diced small
3 cans whole kernel corn (NOT drained)
1 can creamed corn
2 cans cream of chicken soup
2 cans cream of potato soup
1 can evaporated milk
salt and pepper to taste
Cook potatoes in large pan in water until done. Drain, reserving 1/2 cup potato water. Place potatoes and water into crockpot.
While potatoes are cooking, in a medium skillet cook bacon and onion together until bacon is cooked but not crisp, and onion is golden. Drain off grease, place bacon and onion in crockpot.
Add cans of soup, kernel corn (liquid and all), creamed corn and evaporated milk to crockpot. Stir until well blended.
Cover crockpot, turn to low, and forget about it for a few hours!
NOTE: If chowder seems a little thin, use instant potato flakes (about 1/4 cup at a time) to thicken it up during the last hour of cooking.
NOTE: With bacon being in the recipe, I did not need to add any additional salt. However, I did add some pepper to give it a little extra flavor.