I was not to be swayed by Valentine's day to not cook in my crock pot. Not even with the tempting offer of Steak and Hashbrowns at Waffle House (by reservation).
First off, in the morning, we hosted a breakfast party for approximately 30 of our friends and neighbors to cheer on the Austin Marathoners. I prepped most of the food in house, on the stove, but busted out every single one of my five crock pots to keep everything warm outside as we cheered. I really really really wish I had gotten a picture of everyone working together in harmony.
After getting everyone cleaned up an put away, I put Bruce and Barbara to work making Valentines dinner. Bruce readied the meat loaf while Babs prepared the mashed potatoes.
The meatloaf was the best. I can't think of a single bad thing to say about the meatloaf. It turned out really well. Note the foil lining the crock pot with the meat loaf on top. This is ESSENTIAL, so that you can lift the meat loaf out when it's done cooking.
The potatoes were awful. I don't know what happened to them. Perhaps they weren't cooked well enough? I've always been really hit or miss with potatoes in a crock pot and not sure what I'm doing wrong with them. I tried to mash these with a standard hand masher when they were "done" (according to the recipe instructions), but they were still hardish. I then put them in my Kitchenaide mixer to try and "mash" them, and potatoes kept flying out everywhere. It was a real mess. I need to work on these a bit more. I'll try it again before I give up on them completely.
If you try either of these, let me know your thoughts.
Classic Slow-Cooker Meatloaf
Source: www.bettycrocker.com
Makes:
6 servings
Ingredients
1 1/2 lb lean ground beef
1 cup milk
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped, or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup
1 cup milk
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 clove garlic, finely chopped, or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup
Notes / Directions
1.
Line 4 1/2- to 5-quart slow cooker with foil. Spray foil with cooking spray.
2. In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
3. Cover; cook on Low heat setting 6 to 7 hours or high for 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.
2. In large bowl, mix all ingredients except ketchup. Shape mixture into loaf, and place in center of slow cooker. Spread ketchup over top.
3. Cover; cook on Low heat setting 6 to 7 hours or high for 3 to 4 hours or until meat thermometer inserted in center of loaf reads 160°F. Remove meatloaf from slow cooker to serving platter. Cut into pieces to serve.
Source: www.pillsbury.com
Makes:
14 servings
Prep Time: 15 mins
Cook Time: 4 hrs 30 mins
Prep Time: 15 mins
Cook Time: 4 hrs 30 mins
Ingredients
3 lb small red potatoes
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup chives-and-onion cream cheese
1/4 to 1/2 cup milk
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup chives-and-onion cream cheese
1/4 to 1/2 cup milk
Notes / Directions
1.
Halve or quarter potatoes as necessary to make similar-sized pieces. Place in
4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat
all potato pieces.
2. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.
4. Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
5. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender.
6. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.
2. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.
4. Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4- to 6-quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
5. Cover; cook on High setting 3 1/2 to 4 1/2 hours or until potatoes are tender.
6. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on Low setting up to 2 hours.
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