This summer has been hot. I do not mean just normal “Mississippi summer hot” but record-setting temperatures. The temperature outside feels like the thermostat is set to “hell,” and I think the temperature inside my house hovers in the upper 70s even though our air conditioner is running constantly.
We live in the South and I guess we are supposed to be used to it, but this summer has been particularly steamy. Recently, I announced to my family that it is just too hot to cook. I have not felt like going outside to grill, and I do not want to be inside near the stove and I cannot take a chance of heating up my house by turning on the oven. My kitchen has a great big window that faces northwest. I love the light, but the afternoon sun is most direct in my kitchen at about 5 p.m.
This past week, I decided to prepare evening meals without the use of my oven. I have turned to my Crockpot and microwave for almost every meal. Most of the recipes are main dishes utilizing the Crockpot or slow cooker. I have been mindful to keep a variety of microwaveable vegetables, rice mixes, and other easy side dishes.
These recipes are all about simplicity, and as someone who loves to cook and spend hours in the kitchen, this hot summer has been challenging. I know our great fall weather is on the way soon. In the meantime, enjoy your Crockpot and a tall glass of iced tea.
Slow Cooker Chicken Shawarma
Shawarma is meat cooked on a spit or grill, so this Crockpot version is not exactly authentic. That said, this recipe makes up for it in ease and simplicity. The meat is excellent in a pita wrap, as a salad topper, or as a main dish on top of a plate of couscous. Simply add a little yogurt sauce, hummus, or baba ghanouj, and dinner is ready without heating up your kitchen.
6 small boneless skinless chicken breasts or chicken thighs
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon ground cumin
1 teaspoon paprika, I used smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1 pinch chili flakes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Spray the inside of the slow cooker with non-stick spray and place the chicken breasts or chicken thighs inside. Drizzle with olive oil and lemon juice. Sprinkle over the spices. Cook on high for around three and a half to four hours or until chicken is easily shredded.
To make the yogurt dip: Mix 1/2 cup plain Greek yogurt, 1 tablespoon mayonnaise, 1-2 tablespoons lemon juice, and 1 teaspoon dried mint. Add a pinch of salt, if desired.
When ready to serve, shred chicken, and top flatbreads or pita bread with chicken, a mixture of yogurt sauce, sliced cucumber, diced red pepper, chopped tomatoes, and shredded lettuce. You can also drizzle with hummus, or other sauces before serving.
Barbecue Beef Brisket
I love brisket and have always had trouble getting it tender. The slow cooker recipe makes that part easy, and ensures a tender roast that tastes delicious.
1 4 pound beef brisket, trimmed by the butcher, if possible
3/4 cup chicken broth
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 cups ketchup, divided
1/8 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
2 teaspoons ground cumin
1 1/2 tablespoons chili powder
3 tablespoons brown sugar
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
Stir together, brown sugar, chili powder, cumin, salt, garlic powder, smoked paprika, and cayenne pepper in a small bowl. Rub all over the brisket and chill at least one hour or overnight.
When ready to cook the brisket, stir together, chicken broth, cider vinegar, Worcestershire sauce, and one cup of the ketchup in a bowl. Place brisket in slow cooker and pour broth mixture over. Cover and cook on low until very tender or about six to eight hours.
Remove the brisket from the Crockpot and allow to rest for about 10 minutes. Skim fat from the liquid in the slow cooker and discard. Stir in remaining ketchup. Slice brisket against the grain and serve with sauce.
• We saved the sauce for another day and served the brisket on four tortillas for delicious and easy brisket tacos.
Caribbean Pulled Pork Lettuce Wraps
Jerk seasoning is traditionally quite spicy so feel free to adjust the spice level to your taste. These are delicious and you can serve the meat on buns or in flatbread wraps instead of the lettuce wraps.
1 3 to 4 pound boneless pork roast
1 teaspoon salt, divided
1-2 tablespoons Caribbean jerk seasoning (recipe below, but commercial seasoning blends can be purchased in most major grocery stores)
1 20 ounce can crushed pineapple, undrained
2 tablespoons minced fresh ginger
1 small onion, finely chopped
2 cloves of garlic, crushed
12 bib or iceberg lettuce leaves
Sliced green onion, optional
Rub pork roast with salt and jerk seasoning. Place in a large slow cooker. Top with pineapple, ginger, onion, and garlic. Cook covered until meat is tender or for about six hours. Remove roast and carefully remove any large pieces of fat. Shred and set aside.
Strain the cooking juices and reserve the pineapple and one cup of the juice. Skim off any fat and return pork to the cooking juices and add additional salt if needed.
Mix well and serve with lettuce leaves, and green onions. You can make sandwiches or wraps with the meat but it is also great on top of coconut rice with a wedge of lime.
Quick Jerk Seasoning
2 tablespoons dried onion
2 1/2 teaspoons dried thyme
2 teaspoon allspice
2 teaspoons freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon brown sugar
Combine all and store in an airtight container until ready to use.
Crockpot Meatloaf
I love meatloaf and the only thing I love more than regular meatloaf, is a meatloaf sandwich. I have been known to bake a meatloaf just for the purpose of making a sandwich.
Growing up, my mom would slice it thin and serve it open faced with mustard, mayo, season salt, and a little hot sauce. It was one of my favorites and continues to be a popular choice for our family. My husband always adds a couple of dill pickles to his sandwich. This Crockpot recipe makes it extra easy.
2 pounds lean ground beef (I use ground round)
1 sleeve regular crackers, crushed
2 large eggs
1/2 cup milk
1 teaspoon season salt
1 tablespoon Worcestershire sauce
1 clove of garlic, minced
1 small onion, minced
1/2 cup ketchup, plus more for topping
Mix crackers, eggs, seasoning, and milk together and allow the mixture to sit for about five minutes until the crackers are moist. Thoroughly mix in the ground beef and shape in to loaf. Place meat in a well-greased Crockpot, drizzle a little ketchup over the top, and cook on high for four hours.
Allow to rest in Crockpot for about 10 minutes. Carefully remove with two spatulas, slice and serve.
Slow Cooker Chicken Curry with Vegetables
1 pound boneless skinless chicken breast
1 medium onion, diced
1 15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup full fat coconut milk
1/2 cup chicken stock
1 15 ounce can tomato sauce
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper, optional more or less, depending on your taste
1 cup green peas (I use shelled edamame instead)
2 tablespoons lemon juice
1 cup cilantro, chopped for garnish
In the bottom of a slow cooker, whisk coconut milk, chicken stock, tomato sauce, curry powder, salt, and cayenne pepper. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently stir together ingredients until evenly coated.
Cover and cook on low for six hours or high for four hours until the chicken is easily shredded. Stir in peas and lemon juice during the last five minutes. Serve over rice with plenty of fresh cilantro.
Slow Roasted Whole Lemon Chicken
1 4-pound whole chicken, rinsed and patted dry
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil or softened butter
3 cloves of garlic, pressed or finely minced
1 large lemon, zested and juiced
For the lemon sauce: 1 tablespoon cornstarch mixed with one tablespoon water and the juice of one lemon.
To prepare the chicken, mix all the spices with olive oil or butter, garlic, lemon juice, and lemon zest. Using the back of a large spoon, gently loosen the skin on the breast part of the chicken. Spoon the rub under the skin and try to distribute evenly.
Stuff the used lemon inside the chicken and then place the chicken inside a well-greased slow cooker. Sprinkle with additional salt and pepper. Cover and cook on low for five hours or high for three hours until juices run clear.
When ready to serve, remove the chicken from the slow cooker and prepare the lemon sauce by mixing in the cornstarch mixture into the reserve juices in the slow cooker. Put your slow cooker on high and cook for a few more minutes until the sauce thickens.
Cordon Bleu Sliders
I love chicken Cordon Bleu but have to admit that I rarely take the time to make the real thing. When I saw the title of this recipe, I was intrigued. My friends and family loved it served as a quick summer sandwich on a toasted baguette, but I think it would be equally as good inside crepes and baked in the oven for a comfort food meal in the winter.
1 1/2 pound boneless skinless chicken breasts or tenders
1 clove garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8 ounce package of cream cheese, cubed
1 tablespoon Dijon mustard
2 cups shredded Swiss cheese
1 1/4 cups finely chopped deli ham
Baguette, sliced party rye, or rolls of your choice
Place chicken in a well-greased slow cooker and sprinkle with garlic, salt, and pepper. Top with cream cheese and mustard and cook on low for two and a half to three hours until chicken is easily shredded. Shred the chicken breast and return the meat to the slow cooker. Stir in shredded Swiss cheese and ham. Cover and allow to cook for a few minutes until cheese has melted.
Adjust the seasonings and serve on rolls and garnish as desired.
Crockpot Blueberry (or Blackberry) Cobbler
This is an easy dessert that captures the essence of a Southern summer using fresh or frozen blueberries in a simple treat to make and eat.
1 cup self-rising four
2 cups fresh or frozen berries
1 cup milk
1/2 cup melted butter
1 1/4 cups sugar divided
1 teaspoon fresh lemon juice
In a large bowl, mix self-rising flour, 1 cup of the sugar, and milk. There will be some lumps. Add melted butter and mix well. Pour into a well-greased crock pot (you can use a line for easier cleanup). Coat berries with 2 tablespoons of sugar and allow them to sit for five minutes.
Sprinkle blueberries over the top of the cobbler mix in the crock pot. Evenly distribute them so you will not have to stir them. Sprinkle 1/4 cup of sugar over the top.
Cover and bake in the crock pot on low for two hours or until a toothpick comes out clean.
Serve with whipped cream or ice cream.
