Category Archives: Crockpot

Crockpot Fajitas with Salsa Verde

I’ve mention before how I had never used a crock pot until I moved in with my husband. Now, it’s one of my favorite appliances.

I love how it allows me to make a delicious meal while I’m at work. I’m very grateful that I can have people over on busy work nights & serve them something tasty. That’s exactly how this recipe was born. A friend of mine was coming over for dinner one Friday night & I wanted to serve something yummy without having to worry about cooking when I got home after a hectic week. The crockpot is the perfect tool for the scenario. Just a little prep the night before is all it takes.

I decided I wanted to do ‘Mexican’ food. I’ve seen several crockpot fajita recipes on Pinterest & they are all basically similar – chicken, peppers, onions, and a jar of salsa.

Blech. No gracias.

I don’t do tomatoes; never have. There is just something about tomatoes that makes my taste buds go NOPE. The closest I come to eating anything tomato related is pizza – & even then I have rules. No deep dish, no chunks of tomatoes, & any sauce not covered by cheese is getting scrapped off.

Every now & then I will try something with tomatoes in it to see if I have gotten over my aversion. Nope. I still absolutely abhor tomatoes.

I know some of you might be thinking, “but what about your lycopene intake?  The ketchup bottle says lycopene is very important.” Well, don’t worry. Red peppers are also a good lycopene source, & they are featured in this recipe.

I have a love/hate relationship with red peppers in food. Since I made this recipe myself, I know that all of the red pieces are peppers. But when I go out to eat, it’s a different story. Luckily, my husband is the designated “is this a tomato or a pepper?” taste-tester.

So what did I do to replace the offensive tomato salsa? I did what I usually do; I used the green option.

When I go out for Mexican food, or make it at home, I always go with the green sauce option. Enchiladas? Salsa Verde. Chipotle Burrito? Green Chile Salsa. Taco Bell? Verde Salsa.

The fact that green is my favorite color is a total coincidence to green things being delicious.

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

This recipe is pretty simple: seasoned chicken (Sazón is my go-to seasoning for Hispanic food), red & green bell peppers, onion, pickled jalapeños, & a can of green chile sauce.

I always end up using my crockpot on low for 10+ hours because of my work schedule. According to some research I was doing, cooking it low & long results in shredded chicken, while high for 4-6 hours gives you firmer chicken you can chop up.

It was pretty liquidy, so I used a slotted spoon to put everything into a serving dish.

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

Add some nice soft tortillas, cheese, & any other toppings you’d like!

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

Like any other fajita/ taco type dish, you can totally customize it with toppings. You can also make it as spicy or as mild as you like!

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

If you have any chicken left over, save it to make flavorful chicken quesadillas another day like my husband & I did!

Crockpot Fajitas with Salsa Verde

  • 2-3 chicken breasts, seasoned to your liking
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 2 tbsp pickled jalapeños
  • 1 can of green chile sauce
  • tortillas
  • toppings such as cheese, guacamole, sour cream, etc.
  1. Chop peppers into strips & onion into slices.
  2. Place seasoned chicken, peppers, onion, & jalapeños into crockpot.
  3. Pour over can of green chile sauce.
  4. Cook on high for 4-6 hours, or low for 8-10 hours. Cooking on high results in firmer chicken you can chop. Cooking on low will result in shredded chicken.
  5. Shred/chop chicken & serve with tortillas & toppings. Enjoy!

In The New House Designs
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A Steak & Potatoes Crock Pot Recipe, & Other Tales

Steak & Potatoes Crock Pot

Our friends David & Beth got us a super fancy crock pot as a wedding present.

There’s a bit of a back story. First of all, I had never even used a crock pot until I moved in with my husband. It’s just not a very Cuban appliance. Then, last November Beth & I made 20 crock pot freezer meals. We spent a whole afternoon chopping & prepping.

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Since then we’ve had sort of this inside joke about crock pots.

The thing is that while some of these meals were good, others were not so great. I think the ingredients just don’t always freeze well, & if you leave them in the crock pot all day they can get mushy. Plus, one day I forgot to thaw one the night before so I got the brilliant  really, really dumb idea to cut the frozen block into smaller chunks to fit in the small crock pot we had before this fancy one. With a serrated knife. All before I had coffee in the morning (I blame that). That, kids, is how I got the scar on my left hand 3 weeks before my wedding.

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Not the best morning I ever had.

Anyway, our new crock pot is awesome. It’s got a few different settings (our old one just had high/low) & the lid locks for easy transport. My favorite setting is the one for 10 hours. I think that was part of the problem with the last set of freezer meals- the fact that from the time I leave my house in the morning to the time I get back is usually 10 hours & the ‘low’ setting on our old crock pot was really meant for 8. Our new one switched automatically to keep warm after the time you set. Beth, have I said thank you enough?

So I was looking online for crock pot recipes for Eye of Round Steak. My husband and I are total beef people. I even got a degree in it! Seriously. Though I don’t work in agriculture currently, my B.S. is in Animal Science – Beef Industries. I like to tell people I studied cows in college.

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#TBT to my crazy college days

So being beef people, we look for ways to eat more beef! Last week we bought some Eye of Round on sale. In my search for crock pot recipes, I decided I could probably come up with my own. A) I didn’t have all of the ingredients necessary to make some of the recipes I was looking at, B) how hard could it be?

I chopped up the fresh stuff & set out my seasonings Monday night. Tuesday morning I put the frozen steak, fresh veggies, & seasonings in the crock pot with a little butter & water.

I apologize for the lack of pretty pictures of the finished product. We didn’t get around to eating this until after hand bell practice at church – almost 10PM that night! Which is like 14+ hours in the crock pot (I checked it & tasted it after 10 – right before dashing to practice). And it came out delicious. We were STARVING, & devoured the whole thing! When I make it again, which shouldn’t be too long because we really liked it, I’ll be sure to take some pictures!

Eye of Round Steak & Potatoes

Serves 2

  • 9oz eye of round steak
  • 4 medium red potatoes
  • Carrots (I used baby carrots)
  • 1 small yellow onion
  • 2 cloves of garlic, minced
  • 1.5 tbsp butter
  • 1/8 cup Worcestershire sauce
  • 1/4 tsp seasoned salt
  • 1/4 tsp Montreal steak seasoning
  • 1/2 cup water
  1. Chop up the potatoes, onions, & carrots (if necessary).
  2. Add frozen steak to crock pot with all other ingredients. Cook for 10 hours on low. Stir up to shred the steak.
  3. Enjoy!

There’s not a whole lot to this recipe; the Worcestershire sauce is really what makes it in my opinion. I love it because it’s not exactly like a stew; it’s meat and potatoes. I’d experiment with adding different veggies, more meat if I want, maybe a little cayenne pepper for spice, etc!

In The New House Designs