Friday, September 13, 2013

[UPDATED] My Beef with Crock-Pot - This is NOT a Recipe

UPDATE 9/14/13:
After publishing this post and reaching out to Crock-Pot on Facebook, I received a phone call from a very nice representative named Jesica. She was more than helpful, and with just a few questions about model and part numbers, she told me a new lid would arrived in 6 to 8 business days.

AMAZING work, Crock-Pot. Thanks for your help. :)


I love you.  I thought I could always rely on your cookware, and you've broken my heart.
I bought a special edition French Bull Crock-Pot just over 2 weeks ago. Since then, I've cooked 2 meals in it and hand washed and dried the pot and lid. Guess what greeted me when I grabbed it off the shelf this morning?

Rusted washers on the inside of the lid. What the hell? Where do I get replacements, and who is paying for them?

Tuesday, September 10, 2013

So-Good, Slow-Cooked Pepper Steak

I'm at it again with the Crock Pot. Today, we enjoyed Pepper Steak and Garlic Butter Noodles. The steak was SO easy to prepare in the Crock Pot, and it was waiting on us when we got home 8 hours later.

Slow Cooker Pepper Steak

2 lbs boneless round steak 3/4-1 in. thick
1 small can tomato paste (6-8oz)
1 10-12oz bag of frozen fajita peppers and onions
1 12-15oz can of whole stewed tomatoes

Toppings/Side Dishes
Rice, noodles, hoagie buns, or cheese

This really is going to blow your mind. Cut round steak into serving-size pieces (it's going to fall apart anyway - just cut it to fit into the slow cooker). Season with salt and pepper, then place in the bottom of the crock. Mix paste, tomatoes, and peppers together in a bowl, and add the mixture on top of the steak. I added my ingredients directly to the pot and didn't even stir it, but I'm being cautious here...


Put the lid on and cook on low for 8-9 hours. I served ours with garlic butter noodles and a little mozzarella.

Husband approved!

Monday, September 9, 2013

Easy, Make-While-You-Work Crock Pot Chili Mac

By the time I get off work and make my 1 1/2 hour drive home, I'd love nothing more than to cook a nice, hot meal for my husband and me. Too bad my body and mind aren't on the same page. More often than not, we end up with a hasty meal of whatever meat I can thaw out quickly enough, canned corn, and canned beans. If we've got it, I'll whip up mac and cheese. The flavors aren't complex, and there really isn't a lot of love put into it.

Enter the Crock Pot.

We both work 8+ hours Mon-Fri. We're out of the house before 6:30am, and no one is home again until at least 4:30pm. While that means I have to skip the "5 hours on low" slow cooker recipes, I have no qualms with leaving an "8 hours on low" meal simmering for 9-10 hours if I must.

This week, we bought ingredients for 5 slow cooker meals. Meal #1 is Chili Mac. Here we go!

Slow Cooker Chili Mac

oil, for skillet
1 yellow onion, diced
3 cloves minced garlic (or jarred equivalent)
1.5 lbs ground beef
1 can chili beans in gravy, undrained
1 can Rotel (diced tomatoes w/ green chiles), undrained
1 8-10oz can beef broth
1 green bell pepper, seeds and membrane removed, diced
1 tsp cumin
2 tbsp chili powder
1 tsp salt
1 tsp black pepper
4 servings cooked macaroni noodles (prepared just before serving)

In an oiled skillet on med-high heat, soften diced onions and garlic. Before onions become translucent, add ground beef and brown.


Add beef mixture to slow cooker, and combined with beans, Rotel, broth, pepper, and seasonings. Give it a stir.


Slow cook on low for 8 hours or on high for 4 hours. I made mine the night before and placed in the refrigerator overnight. It's cooking at home as I type this.

30 minutes before serving, boil/prepare 4 servings of macaroni and add to the pot. Stir and allow for 20 or so minutes on low setting.

Serve with shredded cheese, sour cream, corn bread, or tortilla chips.

I'll upload final photos later tonight. Enjoy!

UPDATE: AHHHMAZING! This chili mac turned out great. We'll be having it again for sure. :)