Turn Down the Heat in the Kitchen, Not the Taste!

Summertime is just around the corner, and the last thing you want to do after baking in the heat all day is prepare a hot meal that will heat up your house. There is a simple solution to this dilemma that will not only save you money on your energy bill, but it will save you time while still creating a delicious meal -a crock pot.

This handy slow cooker allows you to throw all the ingredients in the pot, set to a low temperature, and then step away. It does the work for you so you can live your life. You can even prepare the ingredients the night before if you are the type of person that likes to hit the snooze button a couple too many times is the morning. While you are out and about your dinner will be cooking, and you can come home and relax because dinner is already done.

In Sandra Lee’s Cookbook, she gives great recipe conversion for your traditional recipes. Use this to convert The New Orleans School of Cooking’s scrumptious Creole/Cajun dishes into easy crock pot meals.

*A good safety tip if you haven’t used your crockpot in a while is to test it out on high when you are home and make sure it is OK.

Sandra Lee’s Recipe Conversion:

Cut and arranging: Cut vegetables and other necessary ingredients into small, bite-sixe pieces so they cook uniformly and are easy to eat. When cooking larger cuts of meat, add the vegetables to the slow cooker first and top with the meat. This ensures that the vegetables are tender when the meat is don.

Adding liquid: Unless the recipe calls for long-grain rice, cut the amount of liquid by about half from the stovetop recipe.

Cover and let it cook for about 8 hours. The longer it cooks the more tender the meat will be.

It’s that easy! Let me know how it goes! Share with us on Facebook.

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