You will be glad you tried this recipe - simple, quick to ut together and simply delicious! I served it with roasted potatoes and fresh rye bread - yum!

This is the first of series of recipes using beer. I have been collecting various recipes, so you will be seeing appetizers, dips, soups, main courses and even desserts – all cooked with beer.

I used Waterloo Dark beer from our local Brick Brewery and it was absolutely perfect!Check out the links if you want to find out more about Brick Brewing Company and see what other say about Waterloo Dark beer.

The reason I decided to start the Cooking with Beer series is that I remember my grandma using beer for breading schnitzels, making stews and gravies and I thought there must be a good reason, because she was an awesome cook!

This first recipe didn’t fail me – sausages cooked in dark beer in a slow cooker-Incredibly simple, put together in only a few minutes. The aroma when cooking is great and the taste even better. Try it – I am sure you will love it!

Sausages in Beer

Ingredients:

• 1/3 cup of honey mustard
• 1/2 cup of dark brown sugar
• 18 oz, (1 large can) of dark beer (Waterloo Dark is what I used)
• 6 Grillwurst sausages (I used Pillers Grillwurst because I like the way it is seasoned)
• 1 large onion

Step-by-Step Directions:

You probably already know that I like to organize my ingredients before I start cooking or baking. This was easy - what you see is all that goes into this wonderful, simple dish

I quartered the onion and then sliced it into strips about 1/8 inch thick. After it is cooked, it is almost caramelized and tastes great!

You can cut up your sausages into serving pieces the way you like it - I cut mine into about 2 inch long pieces

After mixing together mustard and brown sugar, you whisk in the beer. And the aroma will already let you know that the result will be delicious!

Add onion and sausage pieces, mix and cover - cook on slow for 4-5 hours. It's that easy!

Directions:

1. Combine honey mustard and brown sugar directly in your slow cooker
2. Whisk in beer
3. Add sausage pieces
4. Top with onions and mix
5. Cook on low 4-5 hours, stirring occasionally

Enjoy!

That was easy, wasn’t it? Please try this recipe and send me your comments, suggestions and photos if you can. Your input is always very welcomed and much appreciated!

Ingredients:

• 2 large eggs, fork-beaten                                            
• ¼ cup of milk                                                                                     
• 1 cup of dry bread crumbs                                                          
• 1 teaspoon of Worcestershire sauce                                                      
• 1 teaspoon of salt                                                                                           
• ¼ teaspoon of pepper                                                                                  
• ¼ teaspoon of dried sweet basil                                                               
• ¼ teaspoon of ground thyme                                                                    
• 2 cups of finely chopped onion                                                 
• 1 lb. of lean ground beef                                                             
• 1 lb. of lean ground pork                                                              
• 1 cup of grated sharp Cheddar cheese (optional)           
• 1/2 cup of ketchup

Directions:                                                                         

1. Mix first 9 ingredients in large bowl.
2. Add ground beef and ground pork.
3. Mix well.
4. Press ½ of meat mixture into bottom of greased 5 quart (5 L) slow cooker.
5. Spread with cheese. Press second ½ of meat mixture over top. Cover. Cook on Low for 10 to 11 hours or on High for 5 to 5 ½ hours. Smooth ketchup over meat mixture during last hour of cooking.

Enjoy and send in your comments, suggestions and pictures if you have them – your input is always welcomed and very much appreciated!

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Ingredients:

• 28 oz. can of tomatoes, with juice, mashed                                         
• 5-1/2 oz. can of tomato paste                                                                                    
• 1 cup of finely chopped onion                                                                   
• ½ teaspoon of garlic powder                                                                                      
• 2 teaspoons of prepared mustard                                                                           
• ½ teaspoon of dried whole oregano                                                                       
• 1 teaspoon of parsley flakes                                                                                      
• 2 teaspoon of granulated sugar                                                                
• 1 bay leaf                                                                                            
• ½ teaspoon of liquid gravy browner                                                                       
• 1 teaspoon of beef bouillon powder                                                                      
• 1-1/2 teaspoon of salt                                                                                                   
• ¼ teaspoon of pepper                                                                                                  
• 1 lb. of lean ground beef                                                                             
• 10 oz. can of sliced mushrooms, drained              

Directions:                 

1. Combine first 13 ingredients in large bowl.
2. Stir well.
3. Add ground beef and mushrooms.
4. Mix.
5. Turn into 3 ½ quart (3.5 L) slow cooker.
6. Cover.
7. Cook on Low for 7 to 9 hours or on High for 3 ½ to 4 ½ hours.
8. Discard bay leaf.
9. Makes 6 cups (1.5 L).

Hope you have enjoyed this recipe, please send me your comments, suggestions and experiences – your input is welcomed and very much appreciated!

Ingredients:

• 4 medium potatoes, cut into chunks                                      
• 4 medium carrots, cut into chunks (or use peeled baby carrots)
• 2 medium onions, cut into chunks                                           
• 3 lbs. of boneless beef chuck roast (or other)                                    
• ½ cup of boiling water                                                                                   
• 1 teaspoon of beef bouillon powder                                                                      
• ½ teaspoon of liquid gravy browner

Directions:                                                                         

1. Lay potato, carrot and onion in bottom of 5 quart (5 L) slow cooker.
2. Place roast on top.
3. Combine remaining 3 ingredients in small bowl.
4. Stir.
5. Pour over top.
6. Cover.
7. Cook on Low for 10 to 12 hours or on High for 5 or 6 hours.
8. Serves 8 to 10.

Hope you have enjoyed this recipe  – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

Here is another easy-to-put-together crock pot recipe – this soup tastes great the day it is made and will freeze nicely as well for later, ready-to-eat dinners. If you put it together in the morning, you will have a great dinner in the evening. Serve it with a sandwich or fresh bread – it is very filling to be a meal of its own!

Slow Cooker Minestrone Soup:

Ingredients:

• 1/4 cup of Zesty Italian dressing

• 1 cup  of chopped onions (1 medium)

• 1/2 of cup chopped celery (1 stalk)

• 1/2 cup  of chopped carrots (1 medium)

• 1 can (19 fl oz) of diced tomatoes, undrained

• 1 can  (19 fl oz.) of red kidney beans, drained, rinsed

• 2 cans (10 fl oz. each) of vegetable broth

• 2 cups of water

• 1 tsp. of Italian seasoning

• 1-1/2 cups  of small pasta shells, uncooked

• 1/2 cup of grated Parmesan cheese

Directions:

1       Heat dressing in large non-stick skillet on medium-high heat.

2       Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally.

3       Spoon into slow cooker.

4       Add tomatoes with their liquid, the beans, broth, water and Italian seasoning; stir. Cover with lid.

5       Cook on low for 6 hours (or on high for 3 hours).

6      Stir in pasta; cook 10 to 15 min. or until pasta is tender.

7       Sprinkle with cheese just before serving.

Hope you enjoy this recipe and send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

If you are dreaming about dinners that cook themselves, you can make that dream happen really easily! Using slow cooker to take care of your family’s meals is a reality. Just a few minutes early in the day and all is taken care of. Your slow cooker will tenderize your meats and vegetables, blend your flavours and your dinner will be ready when you are.

It becomes a very welcomed helping hand!

Slow Cooker Tips

What to do to make the best of your slow cooker:

• You can prepare all ingredients the night before and refrigerate them overnight. You can put them together in the stone bowl from your slow cooker and in the morning, simply place bowl in heating base and turn on to desired setting to cook.
• Slow cookers can be plugged into any socket in a safe spot to save a little more kitchen space and as much as your slow cooker will stay on for a few hours, it is electrically economical. It requires less energy to cook the same recipe in a slow cooker than on the stove or in the oven
• Your slow cooker does not brown the meat. If you prefer the look and taste of browned meat, quickly stir-fry it before adding to the slow cooker.
• Use less tender cuts of meat such as stewing beef, shank, blade or brisket, as they won’t dry out with this moist heat method of cooking.
• Cut your vegetables into same-size pieces so they cook evenly.
• If you are using frozen vegetables, add them 30 minutes before serving.
• Root vegetables will take longer to cook than meat, so place vegetables on the bottom and meat on top.
• It is best to use fresh or whole herbs and spices in the slow cooker due to the long cooking time. Ground spices and herbs tend to lose their flavour.
• To convert a traditional recipe into a slow cooker one, reduce the liquid by 50 percent and increase the cooking time (1 hour in the oven equals about 6 to 8 hours on LOW in the slow cooker).
• Taking the lid off your slow cooker, even just to give it a quick stir, drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.
• Meat reaches temperatures of up to 190°F in the slow cooker and is therefore a perfectly safe method of cooking. Be sure to follow the temperature and time specified in the recipe.
• A slow cooker should never be pre-heated. Simply put the stoneware container in the slow cooker base, cover and set the temperature.
• To speed the cleanup, spray the inside of the slow cooker with no stick cooking spray before filling with ingredients.
• Do not add cold water to slow cooker immediately after use as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.
• Don’t fill it up. Your slow cooker should be one-half to two thirds full. If it’s too full, it will take too long to start simmering. If it’s not full enough, you risk overcooking.
• Customize it. If you want to thicken the juices or concentrate flavours, remove the lid and cook on HIGH for the last 30 min.
• Stick to the cooking time. Slow cookers work by simmering food at a low, even temperature, so adhere to the recipe.

I am a big fan of my slow cooker – easy, tasty meals can be made with minimum effort and time requirement, followng an easy recipe. I will be posting specific slow cooker recipes – subscribe and stay tuned!

Slow Cooker Spaghetti and Meatballs:

Ingredients:

• 1 tablespoon of extra-virgin olive oil
• 1 onion – chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon of each – dried oregano and hot pepper flakes
• 1/4 teaspoon of salt
• 1 can of crushed tomatoes
• 1/4 cup of minced fresh parley
• 1 lb. of spaghetti, cooked

Meatballs:

• 1 egg
• 1/2 cup of grated onion
• 1 large clove of garlic, minced
• 1/4 cup of bread crumbs
• 1/4 cup of grated Parmesan cheese
• 1/2 teaspoon of each dried basil, oregano, salt and pepper
• 1 lb of lean ground beef

Directions to Make Meatballs: In a bowl, beat eggs, mix in onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper. Mix in beef and shape into balls (you should have about 16, depending on the size you want) Bake on foiled-lined baking sheet at 400F oven until firm – about 10 minutes. Transfer to slow cooker.

Directions :

1. Meanwhile, in a skillet, heat oil over medium heat, cook onion, garlic, oregano, hot pepper flakes and salt, stirring occasionally, until onions are softened – about 5 minutes.
2. Add to slow cooker.
3. Stir in tomatoes, cover and cook on low heat until slightly thickened – about 4 hours.
4. Stir in parley and serve over cooked spaghetti.
5. Sprinkle with additional grated Parmesan cheese and grated mozzarella before serving –  will give it an little extra flavour!

For more delicious homemade recipes made in your slow cooker, check out:

Slow Cooker Baked Beans

Slow Cooker Spinach Ravioli Soup

Slow Cooker Pot Roast

Hope you will enjoy making these delicious meals – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated