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Slow-Cooker Cooking
Being a homemaker who works outside the home as well, I often find that I don’t want to come home after being at work for 9+ hours, and make a big meal. So at least once a week, I put my slow-cooker to work for me! It usually ends up being on Wednesdays, because of mid-week Bible study at church, we are pressed for time to get dinner prepared and eaten, and then drive back to church. Now that it is getting warmer, we mix it up a little, and Gary will cook on the grill a lot too- which will be the case tonight. But since I knew I wouldn’t have much time to cook for our company this past Monday night, I made this week’s slow-cooker meal then. Here’s the recipe if you’d like to try it too.
Carne Rellanos
4 Anaheim Chili Peppers
4 Flank Steaks (pounded to about 1/4 inch thick - I actually have found some already prepared this way at Wal-Mart that I use)
1 brick cream cheese
1 16 oz jar Salsa Verde
Cut the stems off the peppers. Cut out the seed pod, rinse out with water to get any stray seeds out (If you are like us and don’t mind the heat- you don’t need to rinse them). Divide cream cheese into 4 equal pieces. Stuff one piece of cream cheese into each pepper, making sure to get it all into the pepper, not overflowing from the top. Next wrap each pepper in one of your steak pieces, and place, seam side down in your slow cooker. After all four peppers are wrapped and in the slow cooker, pour the Salsa Verde all over the steaks making sure they are all covered with some of the salsa. Cook on low in your slow-cooker for 7-9 hours. We serve them with brown rice (which has lime juice and fresh chopped cilantro in it). Hope you enjoy this as much as we do- it has become one of our new favorites!
So as you can see, for this working homemaker, slow-cookers work for me!