Team KoalaBunny's Adventures

We found this one also in the Betty Crocker slow cooker recipe book. It was a week where we just had enough of slow cooker chicken recipes and the slow cooker beef recipe didn't turn out too well but this one worked really well!
This is not available on Betty Crocker's website but a similar one is found on Food Network's website: http://www.foodnetwork.com/recipes/jeff-mauro/slow-cooked-cuban-sandwich-recipe-2109413
 Ingredients:
2 lbs pork (we used the shoulder)
1/2 cup orange juice (we use the concentrate freezer juice mix)
 2 tbsp lime juice
1 tbsp minced garlic
1 tsp sea salt
1/2 tsp red pepper (we used paprika)
 Directions:
1. Coat slow cooker with cook spray or olive oil. Add pork into bottom.
2. Combine orange juice, lime juice, garlic, salt and red pepper in small bowl. Pour over pork. Cook on low 7-8 hours or High 3-4 hours.
3. Transfer to cutting board. Cut pork into slices. Serve on bread with whatever you like: cheese, pickles, mustard etc.

This recipe comes from the slow cooker book of recipes from Betty Crocker and also available on their website:
https://www.bettycrocker.com/recipes/slow-cooker-thai-chicken/b8ad2965-9db0-48a1-af90-97341e6231fc
 But thought I'd put on here anyways with some notations to what we've found:
Prep time: 10 minutes
Cooking time: Low 8-9 hours
Ingredients:
16 chicken thighs (skin removed is better)
around 4 lbs
1 1/2 cups of salsa (whatever you prefer)
1/2 cup of peanut butter (we usually use creamy but I think any variety would be fine)
4 tbsp lime juice
2 tbsp soy sauce
2 tsp of grated ginger optional - add cilantro and peanuts as garnish
Directions: 1. Place chicken in 6-quart (or larger) slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro. This recipe definitely will get you left overs and we've found that the left overs taste even better than the fresh batch as the sauce tend to age better but don't let it go bad in the fridge.

Koala loves mustard and sometimes bunny is too busy in the morning to throw things in the slow cooker so here are the 2 recipes that koala has done that we got from the back of mustard containers :)
Slow cooker chicken (aka honey mustard chicken)
Prep time: 5 minutes Cooking time: Low 6-7 hours Ingredients:
2 lbs boneless skinless chicken thighs or breasts
3/4 cup mustard
1/2 cup honey
Directions:
1. Put chicken in slow cooker
2. Combine mustard and honey, pour over chicken
3. Cook on low 6-7 hours or high 3-4 hours Optimal result is low 6-7 with chicken thighs. Usually we'd double or triple the recipe to have enough leftovers for 2-3 days.

Slow cooker sloppy joe
3 lb ground beef 1 onion (chopped)
2 cups BBQ or Ketchup
1 cup mustard
1/2 cup Worcestershire sauce (or any kind of steak sauce or soy sauce if you're using BBQ) Directions:
1. In large skillet, brown ground beef and onion. Drain the fat/oil, put into slow cooker.
2. Put the rest of the ingredients into slow cooker.
3. Cook on low 5-6 hours or high 2-3 hours.

Originally the idea for the slow cooker lasagna came from either the better homes and gardens or the taste of home series of cook books but unfortunately I didn't take a picture of it when I made it. However, I think this recipe from allrecipes.com is pretty close so will tell you the modifications I make for our family: http://allrecipes.com/recipe/11959/slow-cooker-lasagna/ Ingredients (for 6 or 2 in our case): 3 lb lean ground beef 1 onion (our onions here in the midwest are powerful) 4 teaspoons minced garlic 3 cans (90 oz in total) can tomato sauce 3 cans (18 oz in total) tomato paste 2 tsp sea salt 3 tsp dried oregano 2 packages (24 oz in total) of lasagna noodles 3 (36 oz in total) cottage cheese 48 oz shredded mozzarella cheese (or however much you want) Directions: 1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. 2. In a large bowl mix together the cottage cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. 3. Cover, and cook on LOW setting for 4 to 6 hours. That's it, so super easy and no oven (we just cannot have the oven on while our kids are awake) but taste just the same as oven made lasagna :) enjoy and let me know how yours turn out!

We used to go to Philly's Chinatown for some very authentic Asian food. One of those was amazingly delicious beef noodle soup. Unfortunately such places are not easily accessible here in the Midwest.

Thankfully we had some leftovers from this awesome slow cooker Korean beef (the author of this blog is Korean so I went with her recipe). My beef was the cheap bottom chuck roast section.
http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

So yours truly consulted several different recipes and made this:

Here are different recipes I consulted:
http://www.epicurious.com/recipes/food/views/taiwanese-beef-noodle-soup-231502
http://www.seriouseats.com/recipes/2014/01/taiwan-eats-taiwanese-beef-noodle-soup-recipe.html
http://www.thekitchn.com/recipe-taiwanes-159033
https://food52.com/recipes/20576-my-mom-s-taiwanese-beef-noodle-soup

Here's what I modified due to limited ingredients available here in the Midwest:
6 cups water
1/2-1 cup soy sauce (depends on how much leftover Korean beef you use)
1/4 cup packed light brown sugar
1/2-1 tsp ginger powder (depends on how much ginger you like)
3-5 garlic cloves, smashed
10 fresh cilantro, chopped and divided
2 (2 inch long) dried tangerine/mandarin/orange peel
1/2 cup rice wine vinegar combined with 1/2 cup of white grape juice (my substitute for Chinese rice wine, use 1 cup of rice wine if you have access)
1 tsp Chinese 5 spice powder
Leftovers from Korean beef :) (at least 1/2 cup of the broth from that)

Bring water, soy sauce, rice wine substitute, brown sugar, ginger, garlic, cilantro stems, tangerine peel to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 5 minutes. Add Korean beef leftovers and gently simmer.

Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.

You can also add vegetables to the soup part and I'll probably try that later on another day when I have more slow cooker Korean beef leftovers.

These days I really miss the East Coast with its abundance seafood and delicious food. So the other day was fortunate enough to see Old Bay spice in the spice section (took me 10 minutes to find it though). But used this recipe that turned out really great: http://tastykitchen.com/recipes/main-courses/4-minute-fish-crispy-lemon-tilapia/

They say it was only 4 minutes, took me more like 10 minutes though. But they tasted great!

• 1 pound Tilapia Fillets, Skinless
• ¼ teaspoons Kosher Salt (I used sea salt)
• ⅛ teaspoons Black Pepper
• 3 Tablespoons Whole Wheat Flour (I only had regular salt)
• 1 Tablespoon "Old Bay" Or Similar Seasoning (I was ready to make my own: http://www.epicurious.com/recipes/member/views/homemade-old-bay-seasoning-recipe-52622321)
• 1 whole Lemon, Zest And Juice Only, Divided
• 1 Tablespoon Olive Oil
• ¼ Tablespoons Butter (just A Tiny Sliver, Basically!)
• 1 Tablespoon Fresh Parsley, Minced (I thought this was essential)

Lightly season both sides of the tilapia fillets with kosher salt and pepper to taste.
On a separate plate, mix the flour, seasoning and lemon zest.
Lightly dredge each tilapia fillet in the flour mixture, coating each side and pressing coating onto flesh so that it sticks.
In a large non-stick skillet, heat olive oil and butter over medium-high heat. Place the coated fish in the skillet and let it cook, untouched, for 2 minutes. Flip the fish and cook for 2 more minutes on the other side, leaving it untouched in the pan during this time.
Remove fish to a platter. Squeeze the lemon juice over the fish. If desired, garnish with fresh parsley and lemon slices. Serve immediately.

 Here's the results for us :)

Allrecipes.com has this awesome recipe that I love.

http://allrecipes.com/recipe/71722/asian-lettuce-wraps/

Just in case they ever took this down (I'll be very sad) here's a copy of it:

A head of lettuce leaves (large leaves will do)
1 lb lean ground beef
1 tbsp cooking oil
1 large onion - chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp minced pickled ginger (I use ginger powder)
1 tbsp sesame oil
a dash of chile pepper sauce

I usually cook rice to go with this for the lettuce wrap.

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add sesame oil and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.