Old School Country Style Steak {crockpot}

Hubs requested Country Style Steak also known as cube steak for Sunday dinner. I have never been a huge fan, cube steak to me has always been a bit chewy, texture is a big thing for me. But, he so rarely actually asks for anything specific for dinner that I thought I would be sweet and give it a shot.  I reached out to my fb friends and asked for suggestions on how to proceed. I used what I had on hand and it was REALLY good!! I will defiantly make it again!


Where did I start you ask? I bought cube steak (1 package had 3 pieces, perfect.) Then I mixed flour, seasoning salt and a ton of black pepper. Dredged the cube steak in the mix.



I then seared the meat in hot oil in my iron skillet to give it a beautiful brown color. This step adds a ton of flavor and it also helps keep the steaks together.



Then I put all my ingredients in a warm crockpot set on low and 6 hours later we had this yummy Country Style Steak for dinner! And it was SO EASY!!!


For dredging meat:

1/2 cup flour

1 T Richard’s Seasoning Salt (or whatever you have on hand)

1-2 t garlic powder

lots of black pepper

Coat bottom of iron skillet with oil, heat and sear meat. Place in warm crockpot.

Sauce in crockpot:

1 can low sodium beef or chicken broth

1 can cream of Mushroom or golden mushroom

1 packet Lipton Onion Soup Mix

several dashes of Worcestershire Sauce

Dump everything in crockpot, set to low, wait 6 hrs  and ENJOY!!

xoxo, Mama Bird

Harvest Pork Tenderloin {Crockpot}

I was inspired this week to do ALL new recipes! I found a yummy looking pork recipe and thought it would be great. My goal was to use meat from the freezer and groceries I had on hand so as always I had to switch up the recipe a bit. 
Layer in the crockpot:
3 sweet potatoes, sliced med-thin
1 sweet onion sliced
1 t curry powder
Pork Tenderloin
1 to 2 T Steen’s Pure Cane Syrup (molasses or maple syrup would work)
1 t curry powder/ salt to taste
4 small apples, sliced
1/2 c dried cranberries
2/3 c chicken broth
I started this after lunch and turned the pot on high for 4hrs. Normally I would do on low all day. It was great! VERY FALL!! Loved it!
xoxo, Mama Bird

Sherry Chicken {Crockpot}

Love, love, love my crockpot! It is a busy Moms lifesaver. I work late 2 days a week and the crockpot allows me the ability to make a great dinner in typically under 15mins first thing in the morning. Hubs comes home to a wonderful smelling house (always earns me some brownie points!) This morning I had frozen boneless/skinless chicken breast that I tossed in the crockpot with onion and carrots. It smells yummy!!

Boneless/skinless chicken breast

1/2 lg onion, thinly sliced

2 carrots, sliced

1 T  21 Seasoning Salute (Trader Joe’s spice mix)

1 cup water

1 can cream of mushroom soup

1/4 to 1/2 cup sherry

4 oz cream cheese

Place everything EXCEPT cream cheese in slow cooker, set on low and cook all day. About a hour prior to eating stir in cream cheese. Serve over egg noodles or rice. 

xoxo, Mama Bird

mediterranean chicken

This is a dish that I can across last Fall and after a few tweaks, it is a family fav. It is so easy, you can cut and dump all the ingredients into your slow cooker in about 10 mins! Don’t be scared by the odd combo of food it works and it’s yummy!!
Serve with couscous (so freaking easy! I use chix or veggie broth to add a little flavor!)
1 lb boneless/skinless Chicken Breast cut into 1in chunks (I like to use straight from the freezer)
1-2 lb Butternut Squash, peeled and cubed
1 red pepper, cut in 1 in cubes
1 can diced tomatoes w/liquid
1 12oz jar of salsa
1 cup chix broth
1/2 cup golden raisins
1 tsp cumin
Salt, pepper & garlic to taste
1 can chick peas, drained & rinsed
Mix all ingredients in slow cooker except chick peas cook 4-8 hrs on low (depending on how fast your slow cooker cooks!)
Stir in chick peas and fresh parsley just before serving.
Serve over couscous