Mama Savoldi's
RECIPES
Crock Pot
Crock Pot Beef Stew​
2 lbs. stew meat, cut in 1 inch cubes 1 onion, chopped
¼ c. flour 1 bay leaf
1 tsp. salt 1 tsp. paprika
1 ½ c. beef broth 4-5 handfuls baby carrots
1 tsp. Worcestershire sauce about 6 potatoes, cubed
1 clove garlic 1 stalk celery, if desired
Mix flour, salt, pepper (to taste) in a large Ziploc bag. Add meat and shake to coat meat. Put meat in crock pot. Add remaining ingredients and stir to mix. Cover and cook on Low for 10-12 hours, or on High for 4-6 hours. Stir well before serving.
Crock Pot Pork Roast​
1 center cut pork roast, about 3 lbs.
Yah’s spice blend from NC State Farmer’s Market
5-6 cloves garlic
1 onion, sliced
Garlic salt
Roll pork roast in Yah’s spices to cover completely. Make slits in the roast and put a clove of garlic in each slit. Sprinkle roast generously with garlic salt. Put roast in crock pot with a little bit of water (just to cover bottom of dish) and place onion slices on top of roast. Cook on low for about 8 hours. This meat will come out fork tender.
Crock Pot Italian Chicken
Combine the following:
4 - 5 diced tomatoes OR 2 cans petite diced tomatoes (drained)
1 can Black Beans (drained)
1 can White Corn (reserve the juice)
2 avocados, diced
1/8 – 1/4 Red onion, diced (could use white or yellow or omit)
2 Green onions, diced (Can omit if you don’t like)
2 Limes, juiced
½ bunch of Cilantro, chopped
Salt to taste (Can use garlic salt also or a combination)
Pepper (2 -3 dashes)
Sugar to taste (omit to save on calories)
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As far as the onions and cilantro go you can add as much or as little as you like. Sometimes it needs a little sweetening, so you can either use the corn juice, or just straight sugar. You can play around with it. It tastes a little better after a few hours of being made.
Serving ideas:
1) on burritos with meat (chicken or beef), lettuce, and sour cream;
2) mixed with leftover fajita meat, shredded lettuce, and a dollop of sour cream as fajita salad;
3) serve as a dip with just chips.
Herbed Crock Pot Chicken
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1/4 cup chopped fresh rosemary (5-7 sprigs)
1 T. chopped fresh Thyme
3 garlic cloves
1 tsp. lemon zest
1 1/2 T. lemon Juice
1 T. olive oil
2 tsp. salt
1/2 tsp. pepper
1) Mix herbs with olive oil, salt, and pepper in small bowl to make a paste
2) Place chicken in crock pot and loosen skin. Place paste under skin, on, and around
3) put remaining ingredients on and around
4) Turn chicken upside down
5) cook for 3-4 hours on high
Pork BBQ​
5 lb Boston Butt Roast or 3-5 lb. Center Cut Pork Roast
1/3 c. cider vinegar
2 tsp. molasses
Sauce:
1/2-3/4 T crushed red pepper flakes
1/t. ground red pepper (or less)
1/4 c br. sugar
2 c. cider vinegar
1 T. salt
Put meat, cider, and molasses in crock pot for 10 hours on LOW. Cook and pick meat apart. Make sauce and pour over meat. You can double the sauce and pour half on the meat and put the rest in a bottle for others to add more if they like.
Cooking tips: When using a larger cut of meat, adjust the amount of molasses and vinegar to put in the crock pot. The sauce does have a kick to it. You can add less of both the red peppers to start and add more according to your taste.
Crock Pot Mongolian Beef 'n' Broccoli
1 lb. large stew beef chunks 2 tsp. olive oil
1 large onion, thickly sliced into wedges 1 tbsp. minced garlic
1/2 cup soy sauce 1/2 cup water
1/2 cup brown sugar 1/4 tsp. ground ginger
1/2 cup hoisin sauce 2 tsp. sesame oil
Fresh Broccoli florets Toasted sesame seeds for garnish
1. Pound beef chunks flat with meat hammer/tenderizer or bottom of flat heavy object. Place in bottom of crockpot
2. Combine next ingredients I small bowl. Pour over beef and stir to evenly distribute.
3. Cook on low for 5-6 hours.
4. Remove as much of the liquid and place in saucepan. 5. Make a slurry of 3 tbs water with a heaping tbs of cornstarch.
6.Add to liquid and cook until it thickens. (add a little more cornstarch/water mixture if not thick enough. 3:1 ratio water to cornstarch). It should be like a nice thick gravy or sauce.
7. Return thickened liquid back to crockpot and stir.
8. Start cooking your *rice.
9. While rice is cooking, place broccoli florets on top of beef and sauce and stir a little to get moist. Cover. (20 minutes is just right)
Serve over rice and add sesame seeds to garnish.
* I added red pepper strips with the broccoli because Douglas requested them.
* original recipe called for 1 tsp grates fresh ginger root
* this is for white rice. If making brown rice, you'll have to start the rice much earlier, or your broccoli will turn to mush. Ick!
Slow Cooker Sweet Pork Barbacoa​
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3 lbs pork shoulder (aka Boston Butt Roast)
3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
2 1/2 tsp chili powder
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 Tbsp tomato paste
Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
Easy Slow Cooker Chicken Fajitas​
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1 lb. boneless skinless chicken
1 medium yellow onion
1 large red bell pepper
1 large green bell pepper
1 can rotel tomatoes
1 packet of taco seasoning
Place chicken in slow cooker. Sprinkle one packet on the chicken. Add can of rotel tomatoes, sliced peppers, and onions. Cook 7-8 hrs. on low. When finished shred chicken and stir in with liquid. Eat!