Archive for the ‘Crock Pot Meal’ Category

Mama J’s Mama’s Recipe! 😉  Hats off to my mom Rosemary Ruth!  These are a family favorite.  Comfort food.  A little outside the norm.  I’ve even seen siblings eat them for breakfast.  We’re a little odd –but loveable!

Heat oven to 350 degrees oven ..cook 2-3 hours or until fork tender (and they’re ALWAYS better the second day!)

  • 2 cups cooked Rice
  • 1 lb ground beef
  • ½ pound ground sausage
  • 1 medium onion diced
  • 1 teaspoon poultry seasoning  (we like Bell’s but that’s not available everywhere I’ve found)
  • 3/4 to 1 teaspoon black pepper
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 large can of sauerkraut juice and all
  • 1 small can of sauerkraut
  • 1 large can of crushed tomatoes
  • 2 individual cans spicy V8
  • Large head of cabbage
  • Salt to taste

A little prep then a little patience.  (Waiting long enough for ingredients to cool before stuffing is truly not my family’s strong suit – but it all turns out just fine!) First, you will need to “steam” the leaves.  Mom uses the microwave for 20-25 seconds — just enough to soften the leaves not really “cook” them – then remove the spine from each leave you want to use.  You can stack several in the microwave at a time.

Combine crushed tomatoes and v8.  Then in bottom of roaster or baking dish add a thin layer of tomato sauce mixture and any of the broken leaves. Add a thin layer of sauerkraut.

Next, brown the beef, sausage and onion in a skillet (then let cool!!!)  (We used to just used ground beef  – but we have found we like the taste of the sausage in it – so your call!) Season with salt, pepper,  Worcestershire, poultry seasoning to taste.  Add cooked rice and mix thoroughly.  Then, with a slotted spoon, put the above mixture on the bottom of the cabbage leaf near the base of the “spine”  roll towards the top folding in sides to keep all stuffing in.

Add stuffed cabbage leaves, fitting as tightly together as you can on top in baking dish or roaster.  Then add a layer of tomato sauce, then thin layer of sauerkraut, and then repeat. Cover tightly with roaster lid or tin foil and bake for 2-3 hours until fork tender.  If you’re like my sister Michelle – you won’t last an hour before you want to “just check” it!

The sauerkraut is a little outside the norm – but mom learned it from a little old Swedish lady when we were stationed in Cleveland, Ohio way back in the day.  She said it adds tang to the rolls. And she’s right!   My stepdad liked all things spicy  – so the spicy V8 was a nod to his tastes!

You’d be surprised that even kids like this.  Just be sure to call it galumpkis and not cabbage if you want them to try it!  It sounds way more fun – don’t you think?

Thanks Mom for being an amazing cook and teaching me so much along the way!  Enjoy!  I’m making them now so I’ll post a picture when they’re done! 


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Want an easy recipe that can cook all day and make your family smile at night?  Try this recipe on for size with your family this weekend!

  • 2 lb. fresh beef brisket
  • 8 Baguette rolls
  • 1 pkg. dry onion soup mix
  • 1 ½ teaspoons garlic powder
  • 10-oz. can condensed beef broth
  • ½ teaspoon Worcestershire Sauce
  • 1/2 teaspoon Gravy Master (found in your marinade or spice section of grocery)
  • 1 small onion chopped
  • 2 stalks celery chopped

Combine all ingredients in 3-4 quart slow cooker. Cover crockpot and cook on low for 8-10 hours until beef is tender. Skim any fat from liquid in crockpot. Remove beef and cut across grain into thin slices.  Puree the cooked veggies with the broth for dipping.  (One of those wand mixers works perfectly!)  Serve on crusty baguette rolls and serve with the hot broth for dipping.  Want to kick it up – add a slice of smoky Gouda or Provolone to the top.  and place under the broiler for a minute or two to melt before serving.  Enjoy!

HINT:  Really want to kick them up — saute up some mushrooms, green pepper and onion and add to the sandwich — I like adding chopped jalapeno to mine!– either way – dolled up or letting the beef speak for itself – it’s a heart meal made easy!

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  • 1 ½  pounds stewing beef, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, cut into small pieces
  • 1 large sweet potato, in 1/2-inch cubes (optional)
  • 1 cup baby carrots, sliced
  • 3 medium potatoes, cut in 1-inch cubes
  • 2 stalks celery, sliced
  • ½ cup frozen corn kernels
  • ½ cup frozen green beans
  • ½ cup frozen peas
  • ½ teaspoon fresh thyme
  • fresh ground sea salt & black pepper, to taste
  • 2-3 tablespoons flour
  • 1/4 teaspoon garlic powder
  • 2 to 2 ½ cups beef stock
  • 1 cube beef bouillon
  • 1 6 ounce can tomato paste
  • 1/4 cup red wine (optional)
  • 1 tablespoon Kitchen Bouquet (found usually in the seasoning section of your grocer)

Sprinkle the beef cubes lightly with salt and pepper. Dredge in flour.  In skillet, heat 2-3 tablespoons of olive oil & sauté beef until browned on all sides.  Add beef and all your other ingredients except wine or beef stock to the crock pot.  Stir them around well. If using wine, add the wine to deglaze the bottom of the skillet, otherwise use a cup of the beef stock to deglaze and pour the liquid and dripping into the crock pot as well.  Add the rest of beef stock – stir everything again.  Place crock pot on low and cook for 8+ hours.

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Me:  “We’re making rosemary chicken tonight.”  My sister:  “What’s everyone else gonna have?”  My mom Rosemary:  “You two are not right…”

  • 3 lbs chicken pieces (1 large package) (I lean towards what’s on sale!)
  • 1/8 cup olive oil
  • 1/4 cup apple juice
  • 3/4 cup white wine
  • 1/8 cup lemon juice
  • 1 tablespoon garlic powder
  • 2-3 sprigs fresh rosemary – (pull leaves from stem)
  • fresh ground sea salt & pepper

This can be made in the crock pot or in the oven.  If you’re making in the crockpot – I recommend removing skin or buying skinless chicken.  Place all of ingredients into the crockpot – put on low for 5-6 hours.  We usually serve over rice or penne pasta – with the broth spooned over and a smattering of shaved Parmesan.

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  • 3-4 lbs. boneless/skinless thighs and breasts
  • 1 large sweet onion, thinly sliced
  • 1large red and 1 large green bell peppers, sliced
  • 3 cloves garlic, crushed
  • ½ teaspoon each dried basil (or 4-5 fresh leaves, chopped)
  • ½ teaspoon dried oregano (or 10-15 leaves pulled from stem & chopped)
  • 1 (6 oz.) can tomato paste
  • 1 cup fresh, sliced baby portabello or white button mushrooms
  • 2 bay leaves
  • 1 (8 oz.) can stewed tomatoes
  • salt and pepper to taste
  • 2 cups burgundy wine
  • Shaved Parmesan for garnish & extra goodness!
  • Black olives (optional)
  • Fresh basil (optional)

Place sliced onions on bottom of crock pot. Add chicken. Mix remaining ingredients and pour over chicken. Turn your crock pot on low and let cook all day!  Serve over hearty pasta like rigatoni or ziti with a sprinkle of Parmesan on top, a few black olives and a sprig of fresh basil!

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  • 4-5 lb beef chuck roast
  • 2 celery stocks chopped large
  • 1 medium onion – chopped large
  • 1 tablespoon Gravy Master or Kitchen Bouquet (usually found in spice or marinade section of your grocer)
  • 1 cup red wine
  • 1/2 cup water
  • 1 package beef bouillon
  • 1 teaspoon each kosher salt and course ground pepper

Place everything in the crock pot, place on low and cook all day (5-6 hours).  When it’s done – shred beef with two forks, removing any unwanted fat.  You can puree the veggies with the broth on the bottom to make a rich au jus.  Serve on crusty sandwich rolls.

We like to put the beef on the bun, add a slice of cheese and melt under the broil for a minute or two…then add shredded lettuce, tomato & hot peppers!

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  • 1 bag (lb) of dry lentils (soak in cold water for an hour before preparing-then drain)
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 garlic clove, minced
  • 1 link Andouille sausage, sliced
  • ½ cup diced ham
  • 1 can (14.5 oz) diced tomatoes
  • 1 can chicken stock
  • 1 ¼ cup water
  • 2 packets Goya ham bouillon
  • 1 tablespoon hot sauce
  • 1 tablespoon fresh parsley, chopped
  • 2 small potatoes – diced small
  • Salt & pepper
  • Olive oil

In stock pot, add dash of olive oil and brown your garlic & onions 2 minutes – then add sausage and ham and brown 2-3 minutes.   Add remaining ingredients (except parsley) and cook for 20-25 minutes until lentils and potatoes are tender.  Add lots of fresh ground salt and pepper to taste.  Serve hot with sprinkle of parsley on top as a side or over rice as a main dish.  I like it cold as a salad or side as well.

HINT: Lentils are a terrific source of protein.  You can add all kinds of things to this to change it up.  Chick peas are a great addition or cannelloni.  Diced bell peppers or even diced roasted red peppers are great too.  Add more broth and a dash of lemon juice to make it more of a soup.  Very filling and very good for you!

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