Tuesday, August 31, 2010

I Vow to Use the Crock Pot

UGH! Back to school craziness -- everyone running every which way.  As the kids get older, everyone sitting down together to dinner seems to be getting rare.  And, as tuition approaches, I'm working more and more to make sure we aren't living in a cardboard box in 2015.  All that said, Mondays are the craziest day, so I've taken a solemn oath to use my crock pot on Monday.

First Monday was Pulled Pork Sandwiches -- which yielded enough to freeze and eat the following Monday.  Second crock pot attempt was Shrimp Creole.  You guessed it -- the pork was way more popular (served with cole slaw and pickles, what's not to like?).  The shrimp dish was expensive, healthier, and less adored, but hey, they ate it.  I grilled chicken for the non-shrimp eaters.... I'm getting soft in my old age.

Pulled Pork Sandwiches
2-3 lb. boneless pork roast, cubed
2 onions chopped
12 oz. bottle of barbecue sauce
1/4 c. honey

Throw it all in the crock pot, turn it on low for 6-8 hours. Use two forks to shred the meat, serve on rolls.

Shrimp Creole
1/2 c. butter
1/3 c. flour
1 onion sliced
1 green pepper diced
2 stalks celery diced
1 1/2 large carrots diced
2 3/4 lb. can tomatoes
3/4 c. water
1/2 t. dried thyme
1 garlic clove
1 T. sugar
3 bay leaves
1 t. salt
1/8 t. dried oregano
1 lb. shrimp

Melt butter in skillet, add flour and brown.  Add onions, peppers, celery, and carrots.  Cook for 5-10 minutes, add to slow cooker.
Add remaining ingredients (except shrimp), and stir well
Cover and cook 6-8 hours on low

To serve, make rice, cook shrimp (peel and de-vein) -- mix shrimp into finished creole; serve over rice.