Crock Pot Recipe Cookbook Recipes

You think the Crock Pot is just for stews? Well, you might be surprised to find out that you can make everything from chicken, steaks, desserts and more. During especially busy days, cooking with a Crock Pot is a GREAT way to save yourself some time so you can take care of other things that might need to be done or just have a little extra relaxation time instead of spending excessive time preparing meals. So to save YOU time, I'll shut my trap and show you a few recipes that you can try out at home.
Enjoy!

cordon bleu cognac

How to make Chicken Cordon Bleu in the Crockpot

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Crockpot stuffed chicken recipe with Swiss cheese and ham.

INGREDIENTS:

4-6 chicken breasts (pounded out thin)

4-6 pieces of ham

4-6 slices of Swiss or mozzarella cheese

1 can cream of mushroom soup (can use any cream soup)

1/4 cup milk

PREPARATION:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.

Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

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BBQ Chicken

INGREDIENTS:

6 to 8 frozen chicken legs*

1 bottle thick barbecue sauce

PREPARATION:

Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover and cook on HIGH for 6 to 8 hours.

*Note: If starting with thawed chicken legs, you may remove skin or brown first to reduce fat, and cook on LOW for 6 to 8 hours.

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Coffee cake with apple pie filling, cooked in the slow cooker
INGREDIENTS:

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker

PREPARATION:

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot.

Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

So there you go! Now you have some recipes you can try out using your trusty old Crock Pot.

Crock Pot Recipe Cookbook Recipes

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"The Conscious Cook" - First Vegan Cookbook With Mainstream Appeal

Being vegan in Tokyo can often make one feel isolated in the world's most populous city, but last weekend my partner and I counted ourselves a very lucky minority to meet acclaimed vegan chef and author of the "The Conscious Cook" cookbook, Tal Ronnen.

wusthof le cordon bleu

While Japan is known for originating the predominantly vegetarian macrobiotic diet, and "macrobi" restaurants are ubiquitous here, veganism is extremely rare in Japan. As a result, our vegan cooking school and vegan recipe website came up near the top of the web search Chef Tal did before his recent visit to Tokyo.

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We were aware Tal had cooked for Oprah Winfrey's 21-day vegan cleanse and catered Ellen DeGeneres and Portia De Rossi's wedding, but not of his fondness for Japan, inherited from his Australian father who had lived in Japan 3 years. Tal said Japanese food was his favorite, and asked our recommendation for Shojin Ryoori (traditional Buddhist temple food).

Not wanting to disappoint Tal, we consulted the Michelin Guide which led us to Atago-Daigo, a 2-Star restaurant where we enjoyed a most elegant and delicately prepared bento. Highlights included sashimi made from hearts of palm (a shoe-in for Awabi-giant clam), tempura using puffed rice seedlings, sweet potato necks simmered in white soy sauce, and matsutake mushrooms in a clear broth.

I observed that while Tal did not finish everything, he appeared to savor the items he ate with every cell in his being, fitting perfectly the "Conscious Cook" moniker. Tal said he doesn't eat much while he's working, either, because he's so focused on the act of creating.

While we would have been delighted to taste Tal's cooking firsthand, he did present my partner a copy of his attractive cookbook (#3 New York Times bestseller, highest ranking ever for any cookbook), inscribed "Keep spreading the vegan lifestyle in Japan".

In the private tatami-room overlooking a serene Zen garden, Tal guided us through his book, which contains not only dozens of mouth-watering plant-based recipes (accompanied by beautiful photos Tal styled himself) and techniques, but serves as a tribute to other chefs and partners he has worked with during his cooking career. 

Chef Tal, who graduated from a traditional culinary academy and conducts vegetarian workshops at Le Cordon Bleu, also shared his view on the importance--even for vegan chefs--to have strong grounding in French cooking techniques.  

Among Tal's other valuable advice:

Using cashew nuts to make cremes for use sauces, deserts, and raw cheeses (tellingly, cashew creme sauce is the first very first recipe in the book). I've already made a log of Chad Sarno's cashew cheese recipe from the book.  VitaMix blender--"most critical tool after a good knife" (he advised which type of VitaMix to purchase, too!). Secret of cooking meat analog tempeh (braising it a looong time).

Tal was excited there seemed to be more vegan eating options in Japan compared with his first visit 15 years ago. Although my partner and I wish for many more choices, Chef Tal's energy, creativity and passion inspire our own efforts to make vegan food as commonplace in Japan as it is has become in North America.

Note to vegans interested in visiting Atago-Daigo (Tokyo): the restaurant requires 2 days notice if you would like food prepared without using any katsuo (bonito) dashi or chicken eggs, or if you would prefer to substitute white rice with genmai.

"The Conscious Cook" - First Vegan Cookbook With Mainstream Appeal

If you're considering eliminating meat and other animal products from your diet, I'm just the guy to provide you heaps of advice and encouragement. Until age 44, I'm certain my diet consisted of more eggs, milk, and red meat than the average American's. I ate lots of chicken, too (especially liked parts with skin), low-fat yogurt every morning, and loads of cheese. While a plant-based diet may at first seem a sacrifice, I assure you it is not. Therefore, if you are contemplating it yourself, don't let anyone discourage you. Give it a try and I assure you, you will begin to feel healthy and youthful. Take it from me - paying attention to the foods you eat (and don't eat) is the best way to maintain good health, and a plant-based diet is a great way to begin. If you are interested in learning about benefits of adopting a plant-based diet, or seek coaching on healthier diet and exercise habits, please check out my blog at http://www.VeganDietGuy.com

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