It’s fall, y’all! And let me tell you – fall with a two year old is FUN! We have been hitting up ALL THE things pumpkin, apples, cider, donuts, that have been going on in the area with this energetic lil guy. We’re talking apple picking, fall festivals, pumpkin festivals, Oktoberfest, hay rides, cider, donuts, apple crisp, Halloween parties, and more.
One of the things I enjoy most after fall arrives is busting out the crock pot and making big warm vats of comfort food – soups, stews, chilis all scream fall to me.
I was recently provided with a copy of this cool new cookbook to review here on the blog.
“According to the New York Times, Phyllis Good’s ‘Fix-It and Forget-It’ books have sold more copies in the US than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver.
In her new slow-cooker bible Stock the Crock (Oxmoor House, September 2017, $21.99), she compiles 100 delicious, tried-and-true recipes, PLUS 200 easy-to-follow variations for any dietary preference (gluten-free, paleo, vegan, etc.), including Chicken Tikka Masala, Easy Lasagna with Beef, Maple-Brushed Salmon, Easy French Dip, Pecan Squares, and much more.”
It’s an extremely fun book to flip through with tons of big, mouth-watering photos that made me really excited to start cooking.
The first recipe I tried was the Chicken and Wild Rice Soup. But – it wasn’t the most photogenic! Wild rice is so delicious – every time I eat it I am reminded of how much I love it.
Yesterday I tried the Beef BBQ recipe – my house smelled SO good!
We drizzled our Beef BBQ sandwiches with Sriracha (per the cookbook’s suggestion!) and loved them!
Can’t wait to try more recipes from this cookbook, Stock the Crock by Phyllis Good. It would make a fantastic holiday gift, especially paired with a crockpot or Instant Pot.
by Kelly M.
Excerpted from Stock the Crock by Phyllis Good.
Old-fashioned beef barbecue, but with a few flavor twists that elevate it beyond the everyday. Serve it with Sriracha sauce.
4 qt. slow cooker | Serves 6 | Prep: 15 to 30 minutes | Cook: 2 to 3 hours
1 1⁄2 pounds ground beef
1 cup ketchup (use all or part Sriracha sauce if you want some kick)
1 tablespoon apple cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1⁄2 teaspoon onion powder
1 teaspoon celery seed
1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. If you have time, brown the ground beef in a skillet, stirring frequently to break it up and have it brown evenly. Use a slotted spoon to transfer the browned beef to the prepared crock. Discard the drippings. Note: If you don’t have time to brown the beef, you can crumble the beef straight into the crock. Use a wooden spoon to break it up into small chunks.
3. Stir in all the remaining ingredients, mixing well.
4. Cover. Cook on Low 2 to 3 hours, or until the beef is cooked and the barbecue is heated through.
5. Serve on your favorite rolls.
We love serving this with Sriracha sauce. To keep it on the milder side, just put a few squirts in a cup and mix with ketchup.
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Disclosure: I received a complimentary copy of the cookbook in exchange for my review but as always, all opinions are my own. Thanks for reading!