Seafood Bisque

Seafood Bisque - Slow Cooker 2 hours

3 tablespoons extra virgin olive oil

1 medium chopped white onion

3 tablespoons flour

3 cups whole milk

1/2 teaspoon pepper

1 teaspoon salt

2 tablespoons paprika

8 ounces crab meat

4 to 8 ounces small cooked shrimp

8 oz of cooked crawfish tails (out of shell)

1/3 cup sherry

1 large potato diced

3 cloves of garlic, smashed once each

1/2 cup fresh shredded parmesan

Bag your crock pot.  Put in oil, paprika, salt, and pepper.

Add garlic, onion, cheese, and potato.

Add all of your fish.

Pour in milk and sherry.

Stir and cover - High 2 hours.

At the 1hr 45min mark.  Take out about 1  cup of the broth and whisk in the flour until liquid thickens.  Pour into bisque and stir.  Cook for remainder 15min and let sit for about another 15 before serving.

Super Easy Pulled Pork

Pulled Pork
As an FYI - I use both Crockpot and pot - mainly because I cook the Pork over night, pull it apart in the morning, and finally heat it up for dinner and add more BBQ sauce for extra yummy goodness.

3-5 lb Pork Shoulder or Butt (teehee)
2 cups of water
1-3 medium onions chopped (depends on how much you like onions)
3-4 crushed cloves of garlic
24oz of BBQ Sauce split (16oz and 8oz) Add more/use less if you like
salt, pepper, and cumin

In Crockpot, set liner and place onions, and garlic at the bottom.  Place the pork on top and add seasonings.

Pour in water and drizzle (that means big bottle squeeze) BBQ Sauce across the top of the Pork.

Cook on Low setting for 10 hours.  Using tongs, pull out the bone. 

There may be more that one peice of bone so be aware as you shred down the pork. 

NOTE* Use a metal utensil like a fork so that you will hear if you hit a peice of bone*

Use a bowl or a sauce pan and put the shredded chucks of pork.

Once you are clear of bone, pour out the excess liquid and then you can put the pork back in the Crockpot for 1-2 hours on high heat. 

Mix in the rest of the BBQ sauce and cover.

Or-On the stove on a low/medium heat, mix in more BBQ sauce and stir until you are happy with the pork/bbq mix.

I served mine on a fresh roll that I made into garlic bread and melted some mozzarella cheese on it.



Stuffed Peppers with Shrimp - Crockpot or Oven - You Choose

Santa said you all have been NICE so I am posting what I made for dinner last night cause it was YUMMMMMeeee!

Stuffed Red Peppers with Shrimp and White Rice

4 Medium Red Peppers (tops cut and insides cleaned out)
2 Cups - White Rice (cooked)
2 Cups - Chicken broth
1 lb Jumbo Shrimp (cleaned, deveined and chopped or halved)
1 small onion (finely diced)
1 12oz can - Diced Tomatoes (drained)
2 cloves of garlic (finely diced)
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
salt, pepper, adobo, and grated parmesan

Set Crock pot with liner at 2 hours or Preheat oven at 375 degrees

In a skillet heat your oil and butter on med low, approx 1 min.  Throw in garlic, salt and pepper - stir around for about 30 seconds and add onions.  Once onions start to sweat, add in shrimps, top with a thin layer of adobo. Stir constantly until shrimps are cooked - Approx 3-4 min.  Add cooked rice and tomatoes into mixture and mix well - you shouldn't see any WHITE rice - it should have a nice coloring to it.  Add more seasoning as you see fit.

Take a knife and poke through the peppers in 3-4 spots on the bottom of the pepper.  Take handfuls or spoonfuls of mixture and stuff the peppers to the tippy top.  Place them in the crockpot or oven safe pan.  Pour the 2 cups of Chicken Broth over and around the peppers.  Sprinkle parmesan cheese enough to cover the tops of the peppers.

If using the crockpot - put lid on and let cook for 1-2 hours (depends on how cooked you like the pepper).
If using the oven - cover dish with aluminum foil - tent style - and cook for 1-2 hours (depends on how cooked you like the pepper).

This was my lunch the next day after microwaving it for 3 1/2 minutes .... YUM!



Creamy Tomato Meatball Soup

Broth Ingredients:
1 35oz can of Crushed Tomatoes
1 cup Cream of Tomato Soup (I use Trader Joe's)
2 cups Beef bouillon
2 tsp grated parmesean
salt, black pepper, garlic powder

Soup Vegetables:
3 large carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, cut anyway you like

Meatball Ingredients:
1lb 96/4 ground beef
3 tbsp grated parmesean
1 egg (I use brown eggs)
1/2 cup Bread Crumbs
dried basil, oregano, salt, black pepper, cumin, garlic powder

Line your crockpot with the liner :)

Add in crushed tomatoes and creamy tomato soup

Mix all of the meatball ingredients together and make the meatballs as big or small as you desire.

Place them into the crockpot.

Take all of your veggies and place/scatter them on top of the soup/meatballs.

Pour enough bouillon over into the crock pot to cover the veggies.

Sprinkle seasonings and grated parm.

Cover and Cook on med-low 8 hours.

Chicken and Mushroom Weight Watchers eTools information

So I ran the recipe through WW eTools and here is the results:

Serves 4, which gives you 2 chicken breasts and heaping ladles full of mushrooms and gravy
With Egg Noodles - 11pts
w/out Egg Noodles - 7pts

Serve 6, w/out Egg Noodles 5pts
Serve 8, w/out Egg Noodles 3pts

Up to you how you divvy it out to your happy eaters.

Reynolds Slow Cooker Liners

The Slow Cooker/Crock Pot gods came down and brought these lovely bags into my life almost 5 years ago and I have never had to clean my Crock Pot since.  And I must warn, I don't find them at all of the different stores I shop in.  In Staten Island, NY - Stop n Shop is the only place I find them.  Pathmark doesn't have them by me :(  So if you find them and love them (like I do) stock up for the winter :)

Chicken and Mushroom

8 Thinly Sliced Chicken Breast
1 white onion, chopped
8-12oz of Portabella Mushrooms, sliced
16-32fl oz of Wild Mushroom Gravy
salt and pepper to taste
1/2 tsp paprika

Line your Crock pot with a liner (I LOVE THESE THINGS), lay down your onions.

 Place chicken breasts across onions. Sprinkle salt, pepper, and paprika.

Add in mushrooms and pour gravy over the top. 

Cover and cook on med-low temperature (7-8 hours)

Serve with egg noodles, rice, or pasta.

Final Product:

Yummmmmmmmmmeeeeee!  The chicken was perfect and no knife needed!