Today I put our supper together in three crockpots and got them going around 9 this morning. Here it is 3:40 and supper is smelling yummy and it is nearly ready.
A few weeks ago I saw something on pinterest and thought I would give it a try. It has since become a big hit in this house; crockpot baked potatoes. Today, since there are no potatoes dug I tried this with some sweet potatoes that Melissa had gotten on sale at the grocery last week.
I scrubbed the potatoes good so that all the dirt was gone off the skins. Don't dry them since you want some moisture in the pot to help them cook. Then I placed the potatoes in my largest crock. I think there are 10 or 11 of them in there. Fit the lid on tightly and DON'T LIFT THE LID! Turn the pot on high and leave them for 6-8 hours.
They are cooked to a turn and very tasty done this way. You can even eat the skins if you want to.
The pork roast that is currently cooking to a turn has been in another pot cooking all day with apple cider, salt and pepper along with the meat. When it is time to serve I will just take the roast out and slice it. Those who want can spoon the cider over their potatoes.
Finally I have a zucchini casserole in another pot. In that one I cut three med. size zucchini up into 1" chunks and placed them in the pot. Then I added salt, garlic powder, pepper, and some dried basil. On top of that I poured a quart jar of tomatoes that I canned. I topped the whole thing with some homemade bread crumbs, dotted it with butter and sprinkled shredded colby-jack cheese on top. That pot has been on low all day. The zucchini is tender and all the flavors have melded together.
I love it when I get my act together like this. I am already thinking about what I can throw into the pots for tomorrow.
1 comment:
You may be 870 miles away, but that doesn't keep me from smelling the yumminess.
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