Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken : Delicious Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Thursday 13 November 2014

Delicious Crock Pot Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Delicious Crock Pot Recipes Biography

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This is one of those posts where I reflect on all the crockpot Mexican recipes I’ve made in the history of Pinch of Yum and realize that they are all extremely similar. And then I reflect on the fact that I’m very okay with that. There’s a reason I love these recipes, and it’s because they are generally really simple and still serve up some really delicious dinners. We’ve got lots of chicken, beans, pork, and spices up in here. A little extra corn, cheese, avocado and cilantro, and I’m ready to call it a day.

Crockpots are da bomb. And if you’ve been around for a while, you know I go nutso for Mexican food. When they come together, I start to doubt that I will ever eat anything besides spicy meat and beans for the rest of time.

So in honor of my love of Mexican crockpot food, here are six of my current favorite Mexican crockpot recipes.

enchiladaSkinny Chicken Enchiladas: These babies are so easy to make! They’re actually called enchiladas (by me) even though there’s no enchilada sauce. Guess what? You don’t even need it. Basically this is all of your favorite Mexican ingredients slow cooked in the crockpot, wrapped up in a tortilla, and topped with avocados, crema, cilantro, and Cotija cheese. Oh, I miss that salty, creamy, crumbly Cotija cheese. I sense a sweet reunion coming up in six weeks.

chalupasCrockpot Chalupas: What is a chalupa, anyways? All I can think of right now is Taco Bell, and I haven’t ever even eaten at Taco Bell. Ever. !!! I am just realizing that right now and I’m not okay with it. This is pork, pinto beans, and lots of Mexican seasonings cooked in the crockpot and served over a golden crispy baked tortilla (yep – baked! no frying necessary!) and definitely topped with sour cream. Crunchy, creamy comfort food.

carnitasEasy Crockpot Carnitas: What can I say, really? These take the cake. Er, the crock. They are sosososososo good. The Philippines is a nation of pork, and I take full advantage of that often by making this deliciously juicy shredded pork and eating it on anything and everything. Like a tamale pie. And I know you think they already taste good straight out of the crockpot but you do not want to miss the broiling. Crispy, crunchy, perfectly browned slow-cooked pork. <3

polenta-pieMexican Polenta Pie: This is crockpot Mexican pork and beans (kinda like the chalupa filling) topped with creamy polenta and cheese and baked to gooey perfection. You will be full for the rest of time. PS. The Cheese.

mexican-chickenCrockpot Mexican Chicken: Chicken again! I have some vegetarian tendencies when I cook, not including times when I’m eating platefuls of carnitas, and not including times when I use the crockpot to make this Mexican chicken that I can use on burritos, tacos, tostadas, or straight up with chips. Do you love chips? Me, too.

dipChili Cheese Black Bean Dip: I have to tell you something. This is REALLY good. If you want an awesome dip that all your party guests will become addicted to, go for the chili cheese black bean dip. I’ve seen people literally just post out at the mini-crockpot station dipping chips straight into the pot for more of this stuff. It’s game party food. Are there any, like, games coming up? Okay, just party food. For your face.

These are my favorite Mexican crockpot recipes. At the rate I’m going, next year’s favorite Mexican crockpot recipes post will have one hundred links. Speaking of crockpot, right now it’s busy cooking up a Filipino pork recipe. Because I must impose my crockpot on all kinds of food.

PS. Do you guys have a favorite Mexican crockpot recipe? Feel free to send it to me or leave it in the comments. I have chips and salsa handy, if that helps.

One of the most beloved kitchen electrical cooking appliances is the well known slow cooker or crock pot. These appliances make use of low temperatures, cooking ingredients at a simmer for anywhere from one to ten hours. A slow cooker uses gentle heat, cooking foods over time and filling the entire home with delectable aromas from meats, vegetables, fruits, and spices. All you do is place ingredients in your crock pot in the morning, and come home to a finished, ready to serve dinner.

Crock pots can be thought of as a relative of early man when land dwellers wrapped foods in corn husks and placed them alongside a roaring fire. The heat cooked foods slower, making them juicier and tender.

After realizing the benefits of slow cooking, cultures advanced to using iron pots covered by heavy iron lids and hung over a fire for many hours. Most colonial meals were cooked this way including stews, meats, vegetables, and even desserts.

Slow cooking foods underground was another primitive method, but one still used widely today for beach parties and backyard celebrations. Large holes are dug, fires are started with long lasting elements like coal, and once the fire is down and coals glowing, foil wrapped foods are placed in the hole and the dirt or sand filled back in. Hours later, the food is dug up to reveal steaming, tender meals in a packet.

From corn husk wrapped foods to heavy iron pots and digging holes to get the best out of foods, we evolved to the first electric crock pot; the Naxon Beanery. Made by Naxon Utilities in Chicago, the slow cooker allowed people to cook tough foods or untended foods at low heat for long periods. This original product was a ceramic pot fitted with a metal pan that contained heating elements in the sides. Of course, in 1970 Rival Company bought the Naxon Company and introduced the Rival slow cooker.

With such a long, historical heritage, slow cooking is a premier cooking method. Unfortunately, too many slow cooker recipes are steeped in family history when relatives used high fat ingredients and gravies that contained cholesterol and an abundance of calories.