Entries Tagged as 'crockpot'

G’s Flank Steak Marinade





I’m getting ready to head to work in a few… I’m also working on a new post later this week to reveal a new series of posts that I’ll be trying out! I can’t wait to share it with you guys!



I really need to try cooking with more veggies on my blog this year. My DF just makes that so darn difficult. Hence, another meat post. I left my meat too long in the slow cooker, causing it to dry out a bit. If I would have taken it out an hour earlier, it would have been wonderful. My fault.


This definitely isn’t one of those dishes that you can leave in the slow cooker on “warm” for hours.. turn it off or serve it immediately when it’s done!


Recipe from AllRecipes

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Serving Size: 6


  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced onion
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 (1 1/2-pound) beef flank steak


  1. Put the meat at the bottom of the crockpot.
  2. Mix the rest of the ingredients and pour over the top.
  3. Cook on low for 4-5 hours.

Crockpot Cheesy Chicken and Broccoli




Sometimes when my DF and I talk, I have no idea how we get along so well. I mean, half the time, he’s babbling on about some political issue, a world event, or something lawyer-y. Me, on the other hand, talk to him about fonts for the wedding, what I should bake for the day, and our grocery list.


We’ve been together for almost five and a half years now, yet our conversations never get old. We never run out of things to talk about (or maybe it’s just because he does a lot of talking). Isn’t that funny how life works out? I really think that opposites attract.

My parents are a perfect example of that. Growing up, my mom was very patient, sympathetic, and caring. My dad was more adventurous, strict, and hands on. My mom was the one you’d run to if you did something wrong and needed to confess. My dad was the one you’d run to if you wanted to go to the park and play. They had the perfect balance of fun and discipline.


This dish has the same balance that relationships do. It’s hearty without being too heavy and it’s healthy without feeling like you’re eating a plate of chia seeds. Another plus is that it’s made in the crockpot! I’m telling you guys, the crockpot is my best friend. I don’t know how I’d live without it.


I’m sure my DF agrees since half of his meals are made with it. I’m seriously such a novice cook. Any tips? Maybe I should start taking cooking lessons somewhere.


Recipe from Clipping Money

Crockpot Cheesy Chicken and Broccoli


  • 3-4 boneless chicken breasts
  • 1 10oz can cream of chicken soup
  • 1 10 oz can cheddar soup
  • 1 14 oz can chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon garlic salt
  • 1 cup sour cream
  • 6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
  • 1 cup shredded cheddar cheese


  1. Mix together the soups, chicken broth, salt, and garlic seasoning. Place in a crock-pot.
  2. Add the chicken and cover lid. Cook on low for 6 hours or on high for 3 hours.
  3. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Crockpot Chile Flank Steak




I have a confession to make. I’ve always been the girl with crazy eyebrows. Thanks to my pops, they’re thick and wild. I’ve never really paid any attention to them, except for that one time in middle school where I discovered tweezers and pretty much turned my bushy brows into thin little pencil lines. We don’t talk about that.


Recently, I began to notice just how crazy my eyebrows are. In the morning, they’ll go in all four directions and nothing will help them stay in place. That’s when I made the brave decision to go get my eyebrows threaded… for the first time!

If you don’t know what eyebrow threading is, it’s basically a form of plucking out hairs in a row using cotton thread. The threads are twisted and rolled over your hairs to strategically pull them out. I decided to choose threading over waxing simply because waxing terrifies me. My little sister waxed my eyebrow (yes, only one) once and needless to say, I was left with a patchy eyebrow.


I made my appointment and then stuck to it. The lady that did the threading was as nice as can be, but we didn’t talk much. She had me sit in her chair, comment on how unruly my eyebrows were, and then went to work. I was more than nervous because she didn’t ask me any questions– she just… started.


The process felt like forever. I thought she was plucking away every single piece of hair on my head. Since I couldn’t see anything, I was even more afraid that my middle school eyebrows were going to make a comeback. Fifteen minutes later, she finally pulled out a mirror for me to examine her finished work.


Thank goodness the Yelp reviews did not steer me wrong. She was truly a talented artist and my eyebrows looked like they’ve never looked before: tamed! She cleaned it up, gave them shape, and left the thickness (which is what I wanted and probably should have told her to begin with, but it’s like she read my mind).


I don’t know why I was so scared to begin with and why I waited so long. I’m a huge fan of threading now! It’s practically painless and didn’t leave my sensitive skin like a sunburned tomato when I walked out. I’ll definitely be doing this again.


I’ve decided that my favorite meat to cook with is flank steak. It’s cheap, hard to mess up, and tasteful. You can also prepare it many different ways and it cooks well in the slow cooker.


Did I mention that it’s also ridiculously easy to shred? This recipe, although it looks mighty flavorful, was still a little dull for me. The taste was a bit muted and there wasn’t a huge punch from the salsa like I had hoped.

If you simply use the meat to roll into a burrito or toss onto a taco, then it’d be great since there are other elements of food in a burrito and taco. If you’re eating this meat plain, then you’ll need to add some more spices.


from Lifetime Moms

Crockpot Chile Flank Steak


  • 1 Flank Steak - 1 3/4 lbs to 2 lbs (cut in half)
  • 1 small can of green chiles
  • 1 large red onion, chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • 1 teaspoon of chili powder
  • 1/4 teaspoon of cumin
  • 1/2 cup of water
  • 1 tbsp of olive oil
  • 2 cloves of garlic minced


  1. In a medium pan, brown flank steak in olive oil on both sides and place in the bottom of slow cooker.
  2. Add in the remaining ingredients and cover.
  3. Cook on low for 4-5 hours if you prefer it sliced, cook 5-6 hours if you prefer it shredded. Serve shredded over rice, in a tortilla or even plain.

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