Today is a review day of this wonderful cookbook and all that it has to offer. This cookbook helps you party plan using your slow cooker. I personally only pull my slow cooker out for Monday to Friday cooking but there is a raft of ideas to help you out with entertaining!! And how easy is that!!
They have menus for all types of occasions. Great time saving ideas and make ahead tips scattered throughout the cookbook. Menus have been set up to help you with parties from the Super Bowl to the Oscars. All the holidays are covered too!! Recipes for appetizer to dips and fondues to soup, main courses and dessert. Everything is covered in this cookbook for slow cooking.
I decided to try the Bourbon Barbeque Beef Sandwiches that would feed a crowd. Great summer sandwiches where you don’t have to be slaving over the BBQ!! Perfect for Calgary with Stampede coming. These turned out delicious!! With a few salads you are ready for summer entertaining and it CAN be this easy!! ENJOY!!!
Bourbon Barbecue Beef Sandwiches from Triple Slow Cooker Entertaining
Author: Kathy Moore and Roxanne Wyss
Recipe type: Entree
A great pulled beef sandwich from your slow cooker.
1 onion, sliced
2½ – 2¾ lb. boneless beef chuck or shoulder pot roast, blade or cross rib roast
1 Tbsp. dry minced (granulated) garlic
½ tsp. salt
½ tsp. freshly ground black pepper
¼ cup sodium reduced beef broth
¼ cup bourbon
1 cup BBQ sauce
Arrange onion slices in the bottom of a slow cooker, overlapping as necessary. Cut roast in half (if necessary) and place on top on onions. Sprinkle with garlic, salt and pepper. Pour broth and bourbon over top.
Cover and cook on low for 8-10 hours or on high for 4-5 hours. until beef is very tender.
Using tongs transfer beef to a tray. Pour liquid into a deep bowl. Trim fat from beef. Using two forks, shred beef. Return beef to the slow cooker. Using a slotted spoon transfer onion from the liquid and return to the slow cooker. Skim fat from liquid. Measure out ½ cup of liquid and pour over the beef (discard excess liquid. Stir in BBQ sauce.
Cover and cook on high for 30 min. or until heated through. Turn to warm for serving.
Here is the last day of Stampede and I didn’t really do any stampeding. Amber was lucky enough to do the grounds with her friend Megan and also lucked out with an invite to see the fireworks later that night. Thank you kindly Colleen!! I thought I would finish off the week with a soft taco. This one is for the little cowpokes out there but big Cowboys and Cowgirls can also enjoy them. This recipe is lightened up in every way but taste. They are full of flavour!! One thing I don’t like about the packaged taco mix is the sodium. So this is a way you can control that by making your own taco seasoning and it is super easy. Enjoy these with the whole family.
1 lb. extra lean ground beef
1 Tbsp. Chili powder
1 tsp. salt
4 cloves garlic, minced
I cup light shredded Tex Mex cheese
6 large leaves of lettuce
1 large tomato, diced
Light sour cream
6-8 Ancient Grains, whole wheat tortillas
In a large skillet add the beef, garlic, salt and chili powder. Cook until the beef is no longer pink, stirring occasionally. In the middle of the tortilla fill with meat, then cheese, followed by tomatoes, sour cream, salsa and lettuce. Roll up keeping one end closed so the fillings won’t fall out. So good and a lot healthier than the original version. Happy last day of Stampede ya all!!
We were watching The Chew the other day and Mario did a BBQ Calzone and it looked so good. Another great idea for Stampede week. So we decided to whip one up ourselves. I have been making my focaccia bread quite a few times now since my bread making class and I remember the teacher saying that you can use that dough for a pizza too! So off I went to create what we think was a absolutely fantastic pizza. Loved every morsel. This makes two very large (maybe a little hard to handle) calzones so you could easily make 4 medium calzones. Anyway you slice it they are great!!
1 lb. sliced pepperoni
325 ml. Roasted Garlic and Red Pepper Tomato Sauce
1/2 sweet white onion, chopped
1/2 pepper (red, green or orange) diced
1/2 cup Parmesan, finely grated
1/2 cup gruyere, grated
1 1/2 cups cheddar, grated
2 tsp. yeast
2 1/2 cups room temperature water
7 cups flour, approximately
1 Tbsp. Kosher salt
1 Tbsp. olive oil
Mix yeast and water together until the water dissolves. Gradually add flour until you have a slurry (like oatmeal). Add the salt and olive oil and mix in. Continue to add the flour until you can remove the dough onto a floured surface. Start to knead and incorporate more flour until your dough is no longer sticky. Continue to knead for 10 min. adding in small amounts of flour as needed. Do not make the dough too dry. Knead again 50 times. Remove dough to a oiled bowl and cover with plastic wrap and let rise for several hours. Divide dough into two or four pieces and roll out to desired thickness, we made ours about 1/3″ or so, into a large oval shape. Let the dough rest for 20 min.
Top the pizzas with pasta sauce first. Spread the pizza sauce over half the pizza leaving a good border on the outside edge. . Now divide all the toppings amongst the pizzas evenly, topping only half of the pizza again. Lightly dab water all the way around the edge and fold over the pizza onto itself. Lightly press the edges together. Slide onto a floured baking sheet. Brush lightly with olive oil.
Heat BBQ to 375-400F and flip the calzones onto the BBQ. Turn BBQ to low. Brush this side now lightly with olive oil. You may want to do this in batches depending on the size of your BBQ. Close lid and cook for 10-15 min. making sure not to burn bottom. Take off the BBQ and broil top until golden brown. Let sit for 5 min. Cut into triangles. It is crazy good!!
This is how I picture a cowboy to eat his cookie, by the slice!! I made this the other day for Amber and her friends but it quickly dawned on me that this would be perfect for Stampede. It is so simple and such a great recipe. It was gobbled down in no time.Try this cookie today and you will be calling “Yahoo” to how easy it is. I searched a skillet cookie on Tasty Kitchen and found one by Mommy’s Kitchen. Kudos to her for such a great recipe!!! Go and check out her site for more great recipes at www.mommyskitchen.net
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 whole eggs
1 tsp. vanilla extract
1 1/2 cups semi sweet chocolate chips
Preheat oven to 375F. Whisk together flour, baking soda and salt and set aside. Beat butter and gradually add in the sugars and the vanilla in a large bowl of an electric mixer fitted with a paddle attachment until well mixed. Add eggs one at a time and continue to mix. Gradually add in the flour mixture, beating well after each addition. Fold in the chocolate chips. Spray a 10 ” cast iron pan with cooking spray and press cookie dough into the pan evenly. Bake for 40 min.. until the edges are crispy and the top is dark golden brown. If the cookie starts to brown too quickly lay a sheet of aluminum foil over the top. Let cool on a wire rack. Cut slices right out of the pan. You can top a slice with ice cream and chocolate sauce for a dessert too!!
Yahoo!!! It is the Greatest Outdoor Show on Earth and we are celebrating 100 years!!!
I am not a huge fan I have to admit but I will partake somewhat. I am sure we will take in a few free pancake breakfasts and head on down to the grounds to see if there is anything new. If you haven’t experienced this before it is quite the phenomenon. Our entire city hospitals, stores, lawyers offices etc. etc. transform into western wear. The city gets decked out and everyone celebrates. The big parade was yesterday with about 400,000 people in attendance and the grounds which include everything cowboy plus tons of rides and games will be packed with people. There are live bands, beer tents, the rodeo, the chuck wagon races, the list is endless. The bars around town are also overflowing with people and there are countless free pancake breakfasts everywhere. It is quite the party. Check out the website to find out more at www.calgarystampede.com So if you ever get a chance, come on down. Our town is very hospitable and we would love to see you here. For my part I will run a bunch of “cowboy” recipes for you to enjoy. Saddle up and strap the feed bag on you are going to enjoy these.
Husk corn and set aside. Mix butter, lime zest, paprika, crushed red pepper. Grill corn on medium heat for 10-12 min. making sure it is done and the corn has nice grill marks. Spread butter on each cob, drizzle with balsamic vinegar and sprinkle with cheese and parsley. This is corn that is full of flavour!!