Crock Pot Lamb Leg

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This was our Easter Dinner, lamb leg from the crock pot! So nummy.

Ingredients:

2 lb lamb (we have a 6 qt crock pot)
4-5 small-medium potatoes, cut into big pieces
5-6 carrots, cut into big pieces
1 medium white onion, cut into big pieces
1 Tbsp rosemary
1 ts salt and pepper
2 Tbsp lemon juice or 1 lemon juice
1 Tbsp olive oil
3-4 c water, enough to cover the top of the lamb
1 c beef broth
1/2 lb green beans, fresh

Place the lamb into the crock pot. Cut the vegetables. Pour in water, broth, and add in ingredients. Allow to cook 8 hours on low.

Ranch Chicken Enchiladas

1-2 boneless chicken breast (medium sized)
1 pck of chicken taco seasoning (please see my homemade version)
1 pck of ranch dry salad dressing (please see my homemade version)
1 1/2 c ranch
1 1/2 c salsa
2 c shredded cheddar cheese
1 can of chicken broth
1 pck tortilla

Preheat oven to 350. Cook chicken in crock pot with ranch pck, taco pck, and chicken broth on low for 3-4 hours. Once done, slice chicken vertically. Then in a small bowl mix the salsa and ranch. Spray with non stick coming spray a 9×13 cooking dish, then spread a thin layer of the salsa/ranch mix on bottom. Assemble enchiladas by putting 2 tbs of salsa/ranch mix on bottom, add cheese, and roll. Line each one up in the pan and sprinkle tops with cheese and salsa. Cook for 30 minutes.

This dish is sooo easy to make and really good too. I use to not like enchiladas, but this I will eat. I just get my favorite salsa, and Mmmm. Lol.

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Crock Pot Pork Roast

This was such an easy dish to make. And allowing it to cook all day long made the roast really tender and juicy.

Ingredients :

1 Roast
1 medium onion cut in cubes
3-4 potatoes cut in cubes
3-4 carrots cut in cubes
2 garlic gloves diced
2 ts pepper and poultry seasoning
1 basil leaf
Beef boullion
Water

First put the roast in your crock pot. You can put it in raw or you can broil it in the oven until crispy (which will make the cooking time in the crock pot less). Then add in all the ingredients, on the sides of the roast, except water and bouillon. Then add enough water, (I added the boullion to the water before hand by being it in another pot first), to at least the inches away from the top of the roast.

Cook time :

Non Crispy Roast –  6 hours on low or until roast is melting off the bone

Crispy –  3 hours on high

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Buffalo Ranch Wings Crock-Pot Style

My husband and I love this place called Wingin It, here in Highlands Ranch, Co. They make some amazing wings, especially their Rocky Mountain Ranch Wings. So I have been on the road to trying to figure out my own way of making wings.

Ingredients:

1 tps salt, pepper, and minced garlic

1 bottle of buffalo wing sauce (I used Frank’s Wings Buffalo Sauce)

3 cups of ranch

2 tbs butter, melted

Crock-pot

Serving:

1 bottle of Frank’s Wing Sauce

3 cups of ranch

celery, carrots, ranch, and/or blue cheese

**with the buffalo sauce and ranch its a 2:1, so for every 2 cups of buffalo sauce add 1 cup of ranch plus one**

1. Place chicken wings in crock pot, set aside.

(** if you like your wings crispy: just put the wings on a cooking sheet, allow to broil for 5 minutes in the oven, and then just put in the crock-pot on high – don’t do low setting because it will be to much cooking time**)

2. In a mixing bowl, put in all ingredients, mix with a a whisk until fully mixed. (Make sure you add that extra cup of ranch to every wing sauce and ranch ratio.)

3. Poor the ingredients over the wings, set the crock-pot to:

Low for 4-5 hours

High for 2-3 hours (if pressed for time or broiled the wings)

4. 10 minutes before the chicken is ready, go ahead and create the serving ingredients and heat on the stove, stir continuously until heated through, (do not allow mixture to separate like it does in the crock-pot because your going to poor the mixture on top of the chicken). Once chicken is done, take them out with tongs put them in a bowl, and add the mixture from the stove on the top.

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