Pepper Steak a la Slow Cooker

 Servings: 6 to 8

Though I love Thanksgiving food and leftovers, it is time for some beef!  Our turkey, Southern cornbread dressing, glazed ham, sweet potato casserole, vegetable casserole, mac and cheese... and dishes to numerous to name were yummy and memorable.  But on to different tastes now.  Hubby just loves pepper steak; so I gave it a try in my favorite slow cooker.  I served it with beefy rice, a side salad, and toasty bread.  Yep, it's another keeper.

INGREDIENTS:

2 pounds beef sirloin, cut into 2-inch strips

Salt, pepper, and garlic powder to taste

3 tablespoons olive oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

1 onion, sliced

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can diced tomatoes, with liquid

3 tablespoons low sodium soy sauce

2 tablespoons Worcestershire sauce

DIRECTIONS:

·         Sprinkle strips of steak with garlic powder, salt, and pepper to taste.

·         In a large skillet over medium heat, heat the oil and brown the seasoned beef strips. Transfer to slow cooker.

·         Mix bouillon cube with hot water until dissolved; then mix in cornstarch until dissolved. Pour into the slow cooker with the beef.

·         Stir in onion, green peppers, stewed tomatoes, soy sauce and Worcestershire sauce.

·         Cover and cook on low for 6 to 8 hours or on high for 4 hours.

·         Serve with beefy rice bake.

Tips:  For convenience, use pre-sliced sirloin (for stir fry) from your grocer’s meat department and fajita mix (onions and peppers) from the produce section.

Beefy Rice Bake

 Or Beefy Rice Slow Cooker Concoction

Servings: 4

This is a slight variation on a recipe that my Mom often made to serve as a side dish with steak, pork chops, or chicken.  This is a family favorite, tasty, and easy. If you don't care for onions, then substitute a can of beef consomme for the French onion soup.

INGREDIENTS:

1 cup uncooked long grain rice (not Minute rice)

1 (10.5 ounce) can condensed French Onion soup

1 (10.5 ounce) can beef broth (I used low sodium)

¼ cup butter

Optional: 1 (4 ounce) can sliced mushrooms, drained

DIRECTIONS:

• Preheat oven to 350 degrees F
• Mix together rice, soup, broth, and mushrooms
• Place in 8x8 square baking dish that has been sprayed with cooking spray
• Top with butter slices
• Cover and bake for one hour.
• *Or if you have a rice cooker, place all ingredients in rice cooker!  Easy!

Slow Cooker Mississippi Chicken

Servings: about 8

And I thought the Mississippi roast rocked!  Here's another blogger favorite: Mississippi chicken.  Can I say Wow?  This is one of the most moist and flavorful slow cooker chicken dishes that I have made:  Easy, moist, and full of flavor with little effort and only a few ingredients.  I am keeping my pantry stocked with Au jus, Ranch dressing mix and pepperoncini from now on!   This makes enough to serve a crowd.  It's great as "pulled" chicken or on a sandwich roll.  If you prefer more spice in your chicken, use the spicy pepperoncini rather than mild.  To cut down on sodium, I used only half a package of Ranch dressing mix.  My declaration:  5 Stars Yummy!

INGREDIENTS:

3 pounds boneless skinless chicken breasts

1 package au jus mix

1 package Ranch dressing mix (I used ½ package)

1 stick butter

6-8 pepperoncini peppers (I used mild)

DIRECTIONS:

Spray slow cooker with cooking spray and add chicken breasts to slow cooker

Sprinkle chicken with Au jus and Ranch dressing mixes

Cut butter into large chunks and place over chicken

Top with pepperoncini

Cover and cook on low for 6 to 8 hours

Shred chicken with two forks; it will be very tender. 

Excellent served by itself or in sandwich rolls