Crock-Pot

Italian Pot Roast and Parmesan Risotto

The first time I actually made this recipe was Christmas Eve. Some of you might be thinking, who makes a crock-pot meal on Christmas Eve? The answer is, this lady! Why is it that people feel the need to spend half the day in the kitchen and half their paychecks on holiday dinners? You can have an amazing meal with minimal time in the kitchen and by spending less than $25. Thennnnnnn you can use that money you saved on groceries and buy some nice red wine that will compliment this dinner perfectly.

That Christmas Eve I just wanted to be able to fully relax and enjoy the day with my family. I didn’t want to be in the kitchen for most of the day slaving over the oven. And guess what, this dinner was just as good as many of the dinners I spent the entire day making. And best of all, my family loved it!

The meat had so much flavor and was so juicy! The sauce is a very mild tomato-based sauce that goes so fabulously with the parmesan risotto. This is probably in the top 5 recipes I have ever made. It is so filling and hearty. A perfect comfort meal for the cooler weather. I love that this recipe is “fancy” enough for a special occasion or a holiday but is quick and easy enough that you can pull it off on a Thursday night after a long day of work. Literally an all occasion dinner.

POT ROAST INGREDIENTS
3 lb beef chuck roast
1 tbsp dried minced onion
2 tbsp garlic, minced
1 (.6 oz) package au jus mix
1 (.7 oz) package dried Italian salad dressing mix
2 tsp black pepper
1 pinch cayenne pepper
1 1/2 c tomato juice (like V8)

RISOTTO INGREDIENTS
3 tsp olive oil
1 lb arborio rice
6 c chicken broth, room temperature
1 c parmesan cheese
1 tsp onion powder
ground pepper

GARNISH INGREDIENTS
1/2 c parmesan cheese
2 tbsp fresh parsley, chopped

STEPS

Spray your crock-pot with cooking spray.
Place the pot roast in the crock-pot.
In a bowl, whisk together all the remaining pot roast ingredients.
Pour the tomato mixture over the top of the roast.
Cook on low heat for 8–10 hours, or high heat for 5–6 hours.
When the roast is done cooking, transfer it to a cutting board and allow it to rest for 5 minutes.
Using two forks, shred the roast and place back into the crock-pot.
Cover the crock-pot and keep on low.
While the meat is soaking in all that yummy sauce, begin to prepare the risotto by putting the olive oil in a large saucepan over medium high heat.
Add the rice and stir to evenly coat the rice with the oil.
Cook for about 2–3 minutes.
Add 1 cup of the broth and simmer, stirring constantly, until the broth has completely reduced and the pan is nearly dry, about 3 minutes.
Repeat the above step incrementally using 1 cup of broth at a time. The gradual addition of broth is key to getting the rice to develop a nice and creamy sauce.
Once all the broth is cooked down, stir in the cheese and onion powder and season with pepper.
Scoop a large spoonful of risotto into a serving dish and top with the shredded meat, additional parmesan cheese, and some parsley.

Recipe adapted from Plain Chicken.

Dinners

Recipe—Crock-Pot Pork Ramen Bowls

September 26, 2018September 20, 2018 Diva di Cucina

Recipe—Crock-Pot Pork Ramen

Last year for our anniversary dinner, my husband took me to this swanky restaurant in downtown Sacramento. Their special of the night was a spicy pork ramen bowl. It is totally not something I would typically order but that chilly October night, it just sounded so good. And it was. The spicy broth warmed me right up and it was just so rich and flavorful. Not at all what I had expected. I thought it would be similar to a beef broth but it had so much depth to it.

Ever since then, I have been experimenting with perfecting my version of a pork ramen bowl. I think I have the delicious meal pretty much dialed in. The broth is flavorful and the meat so juicy and tender. This dish warms you from the core out and is a perfect dinner as evenings start to cool with the seasons.

Note: This recipe will make between 4–6 ramen bowls.

Recipe—Crock-Pot Pork Ramen

INGREDIENTS
3 lb boneless pork shoulder
salt and pepper
6 c chicken broth
3 tbsp soy sauce
2 tbsp miso broth concentrate
8 tsp chile garlic sauce (4 for the broth, 4 for finishing)
2 tsp ginger paste
2 c shiitake mushrooms
large yellow onion, halved and thinly sliced
3 (3 oz) packages ramen noodles (dispose of flavor packets)
4-6 boiled eggs, peeled and halved
1/2 c green onions, chopped

STEPS

Season the pork with salt and pepper and place in a crock-pot.
In a large bowl whisk together the broth, soy sauce, miso broth concentrate, 4 teaspoons chile garlic sauce, and the ginger paste.
Place the mushrooms and sliced onions around the pork shoulder in the crock-pot.
Pour the broth mix into the crock-pot.
Cook on high for 4–5 hours or low for 7–8 hours.
When ready to serve, carefully transfer the pork from the crock-pot to a cutting board.
Allow the meat to rest for 5 minutes and then shred using forks.
While the meat is resting, cook the ramen per package instructions and drain completely.
Distribute the noodles among 4–6 bowls.
Top each pile of noodles with a scoop of the shredded pork.
Using a slotted spoon, remove the onions and mushrooms from the crock-pot and place around the bowls.
Using a ladle, top off each bowl with broth from the crock-pot.
Add two boiled egg halves to each bowl.
Place a teaspoon of the chile garlic sauce on the top of each pile of meat.
Garnish with green onions.
Serve with chopsticks and enjoy!

Dinners, Soups

Recipe—Crock-Pot Green Chicken Chili

February 24, 2018February 24, 2018 Diva di Cucina

A while back I had plans with my aunt to come over for dinner on a Friday night. She wanted to make a special request for dinner and had asked me to make a chicken chili. Since I had to work that day I figured something in the crock-pot would be ideal. Less time slaving in the kitchen, meant more time for drinking wine and schmoozing. Besides chopping up the veggies this recipe really requires almost no prep. I found a few different recipes and merged them all together to make this one delicious one. You might look at the ingredients and go “Oh boy, that is gonna be spicy!” I promise you it is not. If you deseed and devein the jalapeños you get a real nice mild and tangy flavor. The big chunks of chicken, all those green veggies, white beans, and spices make for one delicious belly warming meal. I highly recommend serving this with some cheese quesadilla wedges or cornbread to round out dinner. It was a total hit in my household. So if you are doing your meal prep for next week be sure to add this recipe to your menu.

Note: When I made this recipe, I chopped up the tomatillos, chiles, jalapeños, onion, and garlic and put them all in a one gallon Ziploc bag the night before to save time the next morning. It literally took me about two minutes to throw it all in the crock-pot.

INGREDIENTS
2 (15 oz) cans cannellini beans, drained
3 boneless skinless chicken breasts
4 c tomatillos, chopped
4 anaheim chiles, seeded and chopped
3 jalapeños, seeded, deveined, and chopped
1 medium yellow onion, chopped
2 tbsp garlic, minced
1 tbsp cumin
2 tsp oregano
1 tsp coriander
4 c chicken broth
1/3 c masa harina
1 tsp kosher salt
1/4 tsp coarsely ground black pepper
lime

GARNISHES
shredded cheese
sour cream
green onions, chopped
lime wedges

STEPS

In a large crock-pot combine the beans, chicken breasts, tomatillos, anaheim chiles, jalapeños, onion, garlic, cumin, oregano, coriander and broth to the slow cooker. (Do not stir)
Cover and cook on low for 8 hours or high for 4 hours.
Remove the chicken breasts, shred, and put back in the pot.
Add in the masa harina, salt, pepper, and the juice of one lime and stir.
Continue cooking for another 30 minutes.
Serve in a bowl and top with garnishes of your choice.

Sandwiches

Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

December 15, 2014January 26, 2018 Diva di Cucina

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

Place the chicken, onion, garlic, and Rotel in the crock-pot.
In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
Cover and cook on low for 8 hours or high for 4 hours.
Remove the cooked breasts from the pot and transfer to a cutting board.
Using two forks shred the chicken and place back into the crock-pot.
Cover the crock-pot and keep on low.
While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
Allow the cream to come to a boil stirring constantly.
Whisk in the cream cheese until melted.
Add in the cheddar and chopped jalapeños and stir until smooth.
Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
Chow down!

Recipe adapted from Food Fanatic.

Beverages

Recipe—Creamy Hot Cocoa in a Crock-Pot

December 10, 2014January 26, 2018 Diva di Cucina

Over the weekend we had a holiday cookie decorating party for my son and his little buddies from school. It was wonderful! All the kiddos huddled around the table eating the cookie toppings quicker than they were putting them on the actual frosted cookies getting all hopped up on sugar. I love this time of year!

I wanted to have a little hot cocoa bar where all the kids (and grown ups) could make themselves a fancy cup of cocoa. I’m not talking little envelopes of dry god knows what. I’m talking thick and creamy REAL hot cocoa. The kind that fills you up and warms your belly, the kind that leaves a thick creamy mustache on your upper lip with every sip. I made this a couple of hours before the party and it was perfect! Along with a big crock pot full of pure joy I had bowls of marshmallows, mini chocolate chips, crushed candy canes, chocolate sprinkles, whip cream, and then of course some grown up mixers (Kahlua, Disaronno, Baily’s, Frangelico, and peppermint schnapps). Hey if you know me, you know I don’t half ass anything. 😉

This hot cocoa was by far the best I ever had! If you are having a few people and want to make something very special this holiday season then I recommend you make this hot cocoa. It will take every grown up back to their childhood days and will be memorable for all the kiddos.

Note: Makes 8–12 servings.

INGREDIENTS
14 oz can sweetened condensed milk
12 oz bag chocolate chips (dark, milk, or white chocolate will all work)
2 c heavy whipping cream
6 c milk (2% or whole)
1 tsp vanilla

STEPS

Combine all of the ingredients in a large crock-pot.
Turn on low.
Cook for 2 hours stirring occasionally using a whisk.
Ladle into a mug, add in your mixer (optional), and top with your favorite treats or leave as is.

Dinners, Sandwiches

Recipe—Black and Blue Sammy

November 14, 2014January 26, 2018 Diva di Cucina

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

INGREDIENTS
2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion

STEPS

Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
Sprinkle with the sugar, thyme, celery seed, and garlic.
Add the bay leaf and soy sauce to the crock-pot.
Cook for 4–5 hours on high of 7–8 hours on low.
Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
Add the prepared meat back to the crock-pot and keep on low heat.
Preheat oven to 375º.
Cut your dinner rolls in half and lay the bottoms on a baking sheet.
Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
Place the lids on the sandwiches.
Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
Brush the butter mixture evenly over the tops of the sandwiches.
Cover the baking sheet with foil and bake for 10 minutes.
Remove foil and bake for an additional 10 minutes.
Chow down!

Recipe adapted from Heather Likes Food.

Uncategorized

27 Cookout Recipes

May 23, 2014June 29, 2015 Diva di Cucina

‘Tis the season for outdoor BBQs, cookouts, and potlucks. I have put together 27 of my favorite summertime recipes for you to try. You will find everything from drinks to desserts. Now get outside and have some fun with friends and some fabulous food. Enjoy!

REFRESHING BEVERAGES

1. Fresh Squeezed Lemonade
2. Blended Mango Margaritas
3. Summertime White Sangria

APPEALING APPETIZERS

1. Bacon Jalapeño Cheese Ball
2. Off the Chain Cheddar Crackers
3. Creamy Chicken Enchilada Roll Ups
4. Garlic Parmesan Wings
5. Queso Fundido
6. Creamy Smoked Salmon Dip

MUST HAVE SIDE DISHES

1. Broccoli Salad
2. Classic Macaroni Salad
3. Crunchy Pea Salad
4. Italian Pasta Salad
5. Chili (The Classic Kind)
6. Potato Salad

THE MAIN DISH

1. Crock-Pot Pale Ale BBQ Chicken Sandos
2. BBQ Bacon Wrapped Pork Chop with Grilled Onions
3. Chicken and Cheese Stuffed Sammy
4. Mexican Grilled Salmon with Avocado Salsa
5. Classic Chicken Salad Sandwich
6. Rio Grande Spice Rub Steak with Grilled Red Onions

SWEET TREATS

1. Banana Split Pie
2. Funfetti Cake Batter Cookie Dip
3. Individual Blueberry Cheesecakes in Mason Jars
4. Triple Chocolate Parfait
5. Strawberry Pie
6. Personal Pineapple Upside Down Cakes

Dinners

Recipe—Crock-Pot Barbacoa Tacos

March 10, 2014January 26, 2018 Diva di Cucina

One of my favorite Mexican restaurants when I need a quick fix has got to be Chipotle. You can get quality flavor packed food in a jiffy. My go to is their carnitas and my husband can’t resist their barbacoa. It is kind of funny, Chipotle’s barabcoa meat literally makes him sweat when he eats it. But he still loves it! I can’t help but laugh as soon as the sweat starts to bead up on his forehead. Does anyone else do this when they eat something with a little kick? I swear it reminds me of something from a cartoon. I love that guy.

I made this recipe and it is without a doubt a near perfect match of Chipotle’s barbacoa meat. It is a tender, juicy, flavor packed meat perfect for burritos, tacos, or even nachos. I personally love it with a side of my Cilantro Lime Rice. Muy bien!

Note: This meat definitely has a bit of heat in it from the chiles in adobo sauce so if you have a member of your household that doesn’t like heat I would either cut back the chiles or leave them out completely.

INGREDIENTS
3–4 lb beef chuck roast
1/3 c apple cider vinegar
1/2 yellow onion
2 tbsp fresh lime juice
1 tbsp, garlic, minced
4 tsp ground cumin
2 tsp oregano
1 tsp ground allspice
1 tsp salt
1 tsp pepper
1/2 tsp ground cloves
2–3 chipotle chiles in adobo sauce
3/4 c beef stock

SOME FABULOUS GARNISHES
 cotija cheese , crumbled
chopped green lettuce
diced tomatoes
diced onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro
lime wedges

STEPS

Trim excess fat off of the roast.
Spray your crock-pot with cooking spray (this helps a good deal with cleanup).
Place roast in crock-pot.
Place all of the ingredients, except for the chuck roast, in the blender and puree.
Pour the pureed sauce over the roast.
Cook on low for 8–10 hours, or high heat for 5–7.
When the roast is done cooking, transfer it to a large cutting board.
Using a large fork shred the meat and place it back in the crock-pot to soak up some of the tasty sauce.
Serve in a warm tortilla with your favorite taco toppings.

Recipe adapted from Unsophpisticook.

Soups

Recipe—Crock-Pot Creamy Chicken and Wild Rice Soup

January 9, 2014January 26, 2018 Diva di Cucina

Happy new year! How is 2014 treating you all so far? Hopefully absolutely fabulously!

First off I want to apologize for my absence over the past few months. Life has been super busy! I started a new job back in September managing one of the most awesome design studios and it has taken some time to find the right balance in life. My resolution for 2014 is to get back to some regular blogging so I have lots of great things coming for you. I have still been cookin’ up a storm while away so I have plenty of tasty new recipes to share. Now the question is, where to start!

Since it’s winter and we are all still recovering from the holiday madness how about one of my all time favorite soup recipes? It is a quick and easy crock-pot recipe that will be sure to warm you up.

When I was in high school I used to work in a little mom and pop owned coffee shop called Full O’ Beans. (People actually came in thinking it was a Mexican restaurant.) This coffee shop had the best soups and sandwiches! One of my all time favorite soups they served on occasion was the chicken and wild rice. It was delicious! I would have a big bowl at work and then fill up a big styrofoam cup to take home for later. It was one of those comfort soups that I just couldn’t get enough of. Well I finally put together this recipe that is out of this world good and reminds me of the coffee shop’s homemade chicken soup. This soup is easy, delicious, “souper” filling, and best of all it is made in the crock-pot. What more can a girl ask for? Now go make a big pot of this soup and snuggle up under a blanket on the couch while you wait for it to cook. Or do like I do, and just go to work. 😉

INGREDIENTS
4 c chicken broth
2 c water
1 box Rice-a-Roni long grain and wild rice
2 boneless, skinless chicken breasts
1 c carrots, chopped
1 cup celery, sliced
1/2 c butter
1/3 c flour
2 c half and half
1/2 tsp pepper
1/2 tsp salt

STEPS

In your crock-pot mix together broth, water, and rice (including seasoning pack).
Add in the chicken breasts, carrots, and celery.
Cook on low for 6–8 hours or on high for 3–4 hours.
Remove the chicken breasts from the crock-pot and break it up into pieces using a fork. Return the chicken to the crock-pot.
In a medium saucepan melt your butter over medium heat.
Gradually mix in the flour until well combined.
Whisk in the half and half and season with the salt and pepper.
Add the creamy base mixture to the crock-pot and stir until well combined.
Allow the soup to cook on low for another 15 minutes.
Try the soup and season to taste. If it is too thick you can add a little water to thin it out.

Uncategorized

Cinco de Mayo Menu Ideas

April 28, 2013January 28, 2018 Diva di Cucina

Time to bust out your sombrero, and crank up the mariachi music, Cinco de Mayo is just around the corner! If you are looking to throw a fiesta, or even just cook a festive dinner for the fam, I have some awesome Cinco de Mayo menu ideas for you. I hope you take the day to kick back, relax, enjoy a margarita (or three), and celebrate this Mexican holiday. ¡Feliz Cinco de Mayo!

Refreshing Adult Beverages