Asian crockpot chicken

 

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picture courtesy of foodnetwork.com

 

 

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
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Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.

 

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Lip smacking crockpot barbecue ribs

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picture courtesy of bettycrocker.com

 

Lip smacking crockpot barbecue ribs

  • Servings: 4-6
  • Difficulty: easy
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Best ribs you ever ate!

Recipe by bettycrocker.com

*you can reduce the sugar slightly if you like

*can be omitted

Ingredients

  • 1 1/3 cups
    ketchup
  • 3/4 cup
    chili sauce
  • 2/3 cup
    packed brown sugar*
  • 1/4 cup
    apple cider vinegar
  • 3 tablespoon
    worcestershire sauce
  • 3 tablespoons
    dijon or guldens mustard
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    liquid smoke*
  • 1 rack (2-3 pounds)
    baby back ribs
  • seasoning
    to taste

Cooking Directions

  1. Line a large crockpot.
  2. Make barbecue sauce by whisking together first 8 ingredients. Set aside
  3. Cut rack of ribs in half to fit in crockpot. Season with salt, pepper and any other seasoning you like.
  4. Pour half of the barbecue sauce evenly over ribs. Cover and cook on high 4-5 hours, or until ribs are just starting to come away from bones. Refrigerate remaining sauce.
  5. Pour remaining sauce evenly over ribs, and cook for additional 1/2-1 hour, or until ribs are glazed and falling of the bones.
  6. Serve with your favorite barbecue accompaniements such as baked beans and cole slaw or potato salad.

 

Better than takeout Gluten free Egg foo young

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Gluten free Egg Foo Young

  • Servings: 4-6
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Better than takeout and gluten free too!

Recipe by food.com

*optional

Ingredients

  • 1 cup
    chicken broth
  • 1 tablespoon
    gluten free soy sauce
  • 2 teaspoons
    granulated sugar
  • 1 teaspoons
    rice vinegar
  • 1 tablespoon
    corn starch
  • 1 teaspoon
    sesame oil
  • 6
    eggs slightly beaten
  • 1/4 cup
    green onion, sliced
  • 1 cup
    fresh bean sprout*
  • 4
    water chestnuts, minced*
  • 1/3-1/2 cup
    minced ham, chicken or shrimp
  • 1 teaspoon
    soy sauce
  • 2-3 tablespoons
    cooking oil with high smoke point

Cooking Directions for the Egg foo young

  1. Mix eggs, vegetables, meat and 2-3 tablespoons soy sauce.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.

For the sauce:

  1. In a pan, heat broth, 1 tablespoon soy sauce, sugar and vinegar.
  2. In a bowl, blend cornstarch and water.
  3. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  4. Stir in sesame oil
  5. Serve with hot Egg Foo Yung.

Sausage ragout in the crockpot

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What could be better than slow simmered, savory pasta sauce?  It’s really easy in your crockpot.

Gluten and dairy free sausage crockpot ragout

  • Servings: 4-6
  • Difficulty: easy
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* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.

Ingredients

  • 1 tablespoon
    olive oil
  • 1 lb
    ground sausage, hot or mild
  • 1 28 oz can
    crushed tomatoes
  • 1 6 oz can
    tomato paste
  • 1 cup
    red wine*
  • 1 tablespoon
    Italian seasoning or to taste
  • 1 tablespoon
    Mrs. Dash original seasoning*
  • 1 teaspoon
    salt or to taste
  • 1-2 teaspoons
    minced garlic or to taste
  • 1 small onion
    chopped
  • 1/2 teaspoon
    baking soda*

Cooking Directions

  1. Line a 6-quart crockpot.  Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature.  This will aid in the browning process.
  2. Pat sausage dry with paper towels.  Heat a large stainless steel skillet over medium-high heat.  Add a half tablespoon olive oil and heat until shimmering.   Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat.  When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes.  Begin breaking up sausage and cook until no longer pink.  It’s very important to thoroughly cook the meat here.  The crockpot won’t get hot enough to cook it through.  Remove sausage to the crockpot.
  3. Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft.  Add garlic and cook until fragrant.  Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet.  Pour remaining wine or broth and any browned bits into crockpot.
  4. Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions.  Stir to incorporate.
  5. Set crockpot on high and cook for 20 minutes.  Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
  6. *If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering.  The sauce might bubble a little-that’s ok.
  7. Serve over your favorite gluten free pasta.
  8. You can’t overcook this sauce.  The longer it simmers, the better it gets.  And of course, it gets even better after a couple of days.