Blog Archive: crock-pot

Rocking Rueben Dip

The Teacher's Table

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Rocking Rueben Dip is one of my absolute favorite things to make with leftover corned beef. I always make extra corned beef just so I can make this dip. It is a special request of friends and family who love it as well. I just know you will love it too! It’s easy! It’s cheesy! It’s fully of yummy Rueben flavor and it can be made ahead of time and kept warm in a crock-pot. It’s great for parties. In fact, I am already planning on bringing this dip to my friend’s egg dyeing party this month.

Give this Rueben Dip a try!

The Teacher's Table

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Crock-potting Indian Style

I love my crock-pot dearly. I also love my friends, helping to improve recipes and Indian Food. I recently had the opportunity combine all of my loves into creating this easy throw together, knock-out, flavorful, Crock-Pot Indian Butter Chicken. This recipe comes together in minutes and will rival that of any restaurant.

Let me go back to the beginning, Mr. Teacher and I had our good friends over for dinner and we were discussing food. Our friends had been excited to try a crock-pot butter chicken recipe, but they were very disappointed in how it turned out. They said it was missing something and couldn’t figure out what it was. Well I took it as a challenge. They sent me a copy of the recipe and I went to work trying to make it better.

A few days later, I thought I had it. I made a big batch of Butter Chicken and it was FABULOUS!!!! I brought some left-overs to work the next day for Heather to try. She agreed that it was delicious. Now I get to share this easy recipe with you!

My recipe features fresh and flavorful spices from Penzeys. They are wonderful and I think really make the difference in this dish. I put the links to several of the spices I used below if you would also like to try them and I strongly encourage you to do so! I also lightened the original recipe up by removing over half of the butter, using low-fat coconut milk, and fat-free Greek yogurt. Trust me you will not know that the fat is missing!

If you have a recipe that you think could be improved, email me or comment below. I love a good challenge and I would be glad to help you out as well.

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Back to School Means Back to Crock-potting

The Teacher's Table

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It’s the time of year again when schedules become hectic, when you’re running a million miles an hour, coming home exhausted and starving. Yup, school is officially back in season! Here in Southwest Florida, the kids actual start today, although teachers have been back since the end of July.

There is nothing worse than coming home so tired you can barely think and having to create a difficult meal. Yes, you want something tasty. You want something healthy. You don’t want to go out and waste money. So what do you do? I say bring on the crock-pot meals!

Words cannot describe the love I have for my crock-pot!  I love that I can throw an inexpensive pound or 2 of meat and some seasonings into the crock-pot in the morning, turn it on for the day, and come home to a house bursting with the delicious smells of dinner. It makes life so much easier.

So I thought today I would share with you one of my tried and true, absolutely delicious crock-pot recipes. And bonus, once the meat is cooked you can make at least 3 different meals with it.

Shredded Beef Barbacoa

Everything starts off with the basic and totally drool worthy Crock-pot Beef Barbacoa. You can throw everything into the crock-pot and just leave it alone. When you get home from your busy day simply scoop the meat out onto a plate and pour the juices into a pan over high heat to reduce. This only takes a few minutes and you can shred the meat and prep the rest of the meal while the juices reduce.

Salsa Verda


Beef Barbacoa Tacos

Now the toughest part about dinner is deciding what to do with all this savory meat. I highly recommend that your first meal with this be Beef Barbacoa Tacos. They are easy! They are satisfying! They are a finger-licking, salsa dripping, perfect weekday meal. The recipe will feed 4 with no problems and can easily be doubled or tripled to feed a crowd.

If your feeling energetic or you have made this tasty meat on the weekend, you might want to consider freezing it for future quick weekday meals too.  I have several cups of this yummy meat frozen in 2 cup container ready to go.


Baked Beef Taquitos

If you’re not feeding a crowd, you will have Crock-pot Beef Barbacoa left over for a few other meals. I like to make Baked Beef Taquitos and Beef Enchiladas with homemade Enchilada Sauce. The Enchiladas can also be made in advance and frozen. I actually made 2 pans of these while I was making them. One to eat right away and the other I froze for future use.

Beef Enchiladas with Homemade Enchilada Sauce

If you still have just a little left over, because Mr. Teacher and I frequently do, I like to make super easy leftover quesadillas. Get a few tortillas and what every kind of cheese you have, we always try to have cheddar and peppercorn, but I have even used mozzarella or Swiss or blue cheese if I needed to. Trust me, almost anything goes!  Put the cheese on top of the tortillas, add the meat and any of the following items or a combination of items: onions-cooked or raw, leftover or frozen corn, tomatoes, salsa, avocados, olives, peppers-raw, roasted, pickled, mushrooms, zucchini, cooked fruit-peaches, apricots, mango, or pineapple or any other little bits of things that are in your refrigerator. I make quesadillas for lunch nearly every Sunday and I don’t think we have ever had the some one twice! They are a great way to stretch a tiny bit of anything.

Pico de Gallo


Don’t forget to top your mouth watering Mexican meals with homemade Pico de Gallo, Guacamole, and Salsa Verde !

I hope these recipes will help you keep calm and your belly full during these first few weeks back.



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