Tag Archive: crockpot

A Tasty Dish of Guisada

About a month ago my niece mentions that she is making comfort food, a dish called Guisada.

Of course, I asked about it. And then my other niece gave me a recipe. So when I got the chance, I made Guisada using this recipe.

The Ingredients

I cut up a two-pound chuck roast along with the stew meat, diced the potatoes and covered them with a flour mixture of chili powder and cumin.

Meat and potatoes in the flour mixture

The recipe did not call for the meat to be browned first so I put everything in the crock pot with the onions, garlic and broth. Then I left it there for hours.

Guisada with Rice

What surprised me was that my kids, who can be very picky, liked this dish and asked me to make it again.
And I plan to do just that.
What are you experimenting with in the kitchen?



Last week, I raved about my crockpot. How with this one piece of cooking equipment, I am a goddess in the kitchen.

I am capable of making sauces that make you cry with joy. I can bake wonderful cookies and bread pudding and so much more from scratch. So while I know real cooks read my blogs, make snarky comments to themselves or in the comment section while wondering how does a poor person like this live with themselves, I know I am capable of cooking real food.

What I love making more than anything is comfort food. I am talking about food you want to eat on a cold day that is nowhere near to being healthy. Memphis corn pudding, rich soups, bread pudding,  chicken breasts in various cream and wine sauces, stuffed shells swimming in tomato sauce. When I have fruit I put them in muffins and cakes. I want to master oriental noodle dishes because my oldest loves them.  

So today’s recipe is another recipe I make in my crockpot. I tend to put things in the pot without measurement. I went to my deli and bought a slab of boiled ham about 1/2 thick. I also bought an onion and beer. At the house I already had potatoes, cheddar and swiss cheese, and some rosemary.

Potato and ham

First things first, I diced the onion and began to saute it in the pan. Next came diced bits of the ham. While the onions are becoming clear, I begin to peel and dice seven potatoes. All are placed in the crockpot. I then add enough water to just below the top of the potatoes and place on the cover. This part ofthe concoction sits on high for a few hours. We do some errands, take the dog for a walk and return home. The potatoes are beginning to break up. I add some rosemary that I crush by hand.

The Cheeses and Beer

I leave things alone for awhile and make cookie dough with cinnamon chips. Then I begin making oatmeal schotchies with dough I made earlier. I stir the soup again, breaking up more of the potato. This is when I add the beer. I leave the lid off of the bubbling mass so the alcohol can cook out a bit. Twenty or so minutes later I am adding 1/2 cup each of grated cheddar and swiss cheeses. I serve the soup soon after that.

Well, some people complain that they do not like this soup. Others are overjoyed that their favorite soup is being made this week. One of our guests asks for seconds. Not a single bowl came back with any soup left.

What matters most is that on a day that got colder as time went on is that there was a wonderfully soul-warming  soup ready for supper.

Cooking All Day

Product Thursday

I have been delinquent in sharing items on Product Thursday. Nothing has sparked a compulsion to write glowing commentary or a furious outpouring of disgust.

However, today I am sharing the secret to my cooking success – besides the ability to make stuffed shells that makes my kids want to eat spinach.

That secret is my crockpot. Actually, I have three crockpots in different sizes. And what has become absolutely essential with any crockpot is the removable inner pot. Our middle sized one does not have that option which makes clean-up a real pain. You cannot submerge that crockpot or you will ruin the heating element.

The short of the long is always go for a crockpot that has a removable inner crock bowl.

 When I received the little one, I have to admit I did not think it was going to do much. It looked great for cheese dips but I could not think of anything else to do with it.

Raw pumpkin is cooking down in that picture.

But now it serves as my favorite sloopy joe pot, perfect for about 1 & 1/2 pounds of meat and sauce. Busy days when I have to feed a big group of people are made easier with this little baby.

In the picture, I am cooking down pumpkin I had recently scraped out of carving pumpkins. I later used that cooked pumpkin for pumpkin cake.

For our January gathering, I am thinking about using it for fondue but first I must find a good recipe. I am willing to hear any suggestions.

My other crock pots get used for soups and roast beef. Recently I displayed a picture of my big silver crockpot making Tortilla Soup.

But I also use it for Italian Sausage Soup, Potato Cheese Soup and Pot roast so tender and wonderful that you do not need a knife.

During the heat of the summer, we used it to make pulled pork. That required 12 hours of cooking of the meat alone before the seasoning stage. But the kitchen did not get heated up and we ate like kings on a hot, hot day.

Recently, my neice shared a recipe for carne guisada with me. Slow cooked beef in spices typical from the Hispanic culture. It works well as both taco meat and chilli meat. So, yes, I am making it soon, in the crockpot.

Editor’s Note: I was requested to put up recipes I have used in the crock pot so here are a couple of  links to past postings of my cooking adventures with the crockpot.

Sunday Roast Beef

What to do with those leftover tortillas