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TOP THREE RECIPES FROM LAST WEEK

This is just a quick post to list the top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet to bring you the three most popular. You can find top recipes for previous weeks here.    Enjoy!

Click the name of the recipe under the photo to get the recipe. 

TSLCCrockpotSausageVeggies1

Crock Pot Sausage and Veggies with Peppers

TSLCFriedHoeCakes

Southern Cornmeal Hoe Cakes or Fried Cornbread

TSLCChickenDumplings1

Easy Chicken and Dumplings

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Have a great week!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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WEEKLY POT LUCK – CROCK POT RECIPES

My Project 151-001

This week we are bringing you some great main dish crock pot recipes from our friends around the internet.  Hot summer weather in the South always makes me bring out the crock pot to keep from using the oven and heating up my house.  I have always loved cooking in the crock pot and I own five of them.  I still have my first crock pot.  Remember those old three quart green ones? (some of the first ones were orange) The first crock pots came out around 1971.  I still have one of each!  The no turning, no stirring, no adjusting heat and being able to go off for the day makes me love this type of slow cooking.  I just put vegetables in two of them, my meat in the five quart one and return home to a meal all ready to put on the table. 

 We hope you will check out these recipes and sites.  You will be able to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. Click on the name of the recipe to check it out and Enjoy!  Be sure and check out the site as well as the recipes posted here.

BBQ BEEF BRISKET from The Country Cook

CROCK POT PULLED CHICKEN from South Your Mouth

SLOW COOKER MEATBALL SUBS from Everyday Mom’s Meals

EASY CROCK POT HAM from Recipes that Crock

SLOW COOKER COUNTRY STYLE BBQ RIBS from Real Food Girl: Unmodified

WEEKLY FOOD TIPS FOR CROCK POTS:  Don’t overfill, 3/4 full is best.  Trim fat from meats before cooking to prevent greasy soups and sauces.  Generally, the low setting takes twice as long as the high setting in crockery cooking. Most of the time, stirring is not necessary and removing the lid adds 20 to 30 minutes cooking time. 

WEEKLY QUOTE:  No spectacle on earth is more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves~Thomas Wolfe

WEEKLY FOOD FACT:  Most ears of corn have an even number of rows and most have 16 rows.

The crock pots today offer so many more cooking options than the old ones from years ago.  I probably use my crock pot more than any other appliance in my kitchen other than my mixer. I use it in summer and winter.  So, if you don’t have one or you have one and it is in the back of a closet somewhere, drag it out and cook up some delicious meals this summer. Here is a list of 26 Things You Can Do With A Crock Pot. 

Since this site is called “The Southern Lady Cooks”, I am adding a little Southern “thang” to this post.  We love having you all here from everywhere North, South and around the world. Not all my recipes are Southern but we like diversity, too.  Let’s just face it, we like to eat and we like to eat all kinds of food!  Thank you for your continued support of this site. We love all our fans. Have a great weekend and we will see you back here next week. 

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Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

Check out previous pot luck recipes and posts here.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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CROCK POT SPICY PORK LOIN ROAST

Crock Pot Spicy Pork TenderloinThis recipe for Crock Pot Spicy Pork Tenderloin gets so tender in the crock pot it just falls apart.  I love pork served with any meal.  You can add more or less spice to suit your taste in this one. A great dish to serve with just about any side dish you and your family like and so easy in the crock pot.  We love it with Southern green beans and potatoes and skillet fried corn.

1 (2 -3 pound) pork loin roast

1/4 cup brown sugar

1/4 cup ketchup

2 teaspoons minced garlic

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 cup chopped green onions

1 tablespoon spicy brown mustard

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

1/3 cup water

several drops hot sauce or pinch of cayenne

1/4 cup butter or margarine, or 4 tablespoons or half a stick, melted

Place your pork loin in the crockpot.  Whisk together all the remaining ingredients and pour over pork loin.  Cook on low for 7 to 8 hours or high for 4 to 5.  Serve sauce from pot over meat and garnish with extra chopped green onions.   Makes 6 to 8 servings depending on size of your tenderloin. Enjoy!

Don’t forget to check out these Crock Pot recipes, too:

Pork Roast and Sauerkraut

Pulled Pork Barbecue

Pork Roast and White Beans

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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CROCK POT BLACK BEAN SOUP

Crock Pot Black Bean Soup -TSLC

This hearty, healthy black bean soup is easily made in the crock pot or on top of the stove.  It makes a lot and freezes well.  I use black beans in dips, too.  They make a great soup served with cornbread.

1 pound package dried black beans

2 (14.5 ounce) cans chicken broth (can use beef broth or 1 can of each)

2 cups water

1 medium onion, finely chopped

1 green bell pepper, finely chopped (could use jalapeno or chili pepper)

2 cloves garlic, minced

1 ham bone or 1 cup cooked ham (could use salt pork or bacon, too)

2 bay leaves

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Pinch of cayenne or few drops of hot sauce

Wash beans and check to make sure there are not any bad ones in the package.  Cover with water and soak overnight. Next morning, rinse the beans and put in crock pot. Add chicken broth, water, onion, green pepper, garlic, seasoning meat (whatever kind you are using), bay leaves, cumin, chili powder, salt and pepper, hot sauce or cayenne.  Cook on low for 7 to 8 hours or high 4 to 5 hours.  If cooking on top of the stove, bring to low boil and cook until beans are tender.  If you like thicker beans you can remove some and mash up and return to pot or crock pot.  Garnish with salsa, sour cream, green onions and cheese or whatever you like. Makes about 2 quarts. I make this in my 3 quart crock pot and it is about 3/4 full.  Enjoy!

Note:  You can add corn and tomatoes with green chilis to the pot or add them later if you don’t want them in the entire amount. I like to divide the beans up in separate containers and freeze some for dips or to use in other soups.   You could make half this recipe, too.

If you like this recipe, you might also like my recipe for Corn Chowder.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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