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When the weather warms up, the kitchen may be a horrible place to be. There are many things that you can do however, when it comes to cooking a nice homemade meal that does not need traditional stove top or oven cooking. Learn how to use some of these lesser heat producing equipment in your kitchen, like the crock pot, to be able to genuinely conquer the summertime and keep your cool when preparing a nice warm meal for friends and loved ones.

So, how does crock pot cooking really help overcome the heat? To put it simply, the crock pot in and of itself sets off a lot less heat compared to cooking compared to the oven or stove top. This is the very first and possibly the best reason to utilize the crock pot in summer time meal planning. You should also think about the fact that by not heating your home by employing your stove top or oven you’re also avoiding your air conditioning (or alternative cooling methods) from working overtime so as to compensate for the extra heat which other cooking systems introduce.

This leaves crock pot cooking a win-win scenario as the costs involved with operating a crock marijuana are far less compared to the expenses related to operating a stove or oven generally. Whether gas or electric, your cooker and oven tend to be significant energy hogs. Add to that the fact that you are not increasing the temperature in your house by traditional way of cooking and you’re using less power.

The simple reality is that the crock pot ought to be one of the best loved and most often utilized cooking methods in the event you’re able to manage it.

Besides the cost advantages cited above when it comes to crock pot cooking there are a number of other advantages which are worth mentioning. First of all, the bulk of the work involved with crock pot cooking takes place early in the afternoon when you’re refreshed rather than at the end of a hectic work or perform day. This usually means that you’re not as likely to forget a component or make different mistakes which frequently occur as we prepare a dinner once we are tired in the activities of our day.

Secondly, many great crock pot recipes incorporate the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last moment, vegetables and other side dishes are made in favor of expedience. Crock pot cooking many cases is really a meal in one dish.

One other wonderful reason to use a crock pot for your summertime cooking is that the ease of clean up. Unlike pots and pans, many crock pot foods are created in one dish. This usually means that there will not be mountains of meals to be hand washed or loaded to the dishwasher (or if you’re like me-both) later. It’s possible to spend less time cleaning only as you spent less time slaving over a hot cooker. Oh wait! Ensure no time slaving over a hot stove. Once tidy is complete you can get back to enjoying the sun set, pursuing the lightening bugs along with your small ones, or even waiting for your very first superstar.

While there’ll never be a one size fits all very ideal cooking system, crock pot cooking comes very near. When you’ve got a crock pot gathering dust somewhere in the back of your pantry it is time to get out it, dust if off, and dig some excellent summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to meat pies (easy method!) recipe. To make meat pies (easy method!) you need 4 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Meat Pies (easy method!):

1. Take cooked meat (leftovers, rotisserie chicken, trimmings, etc
2. You need pie crusts
3. Get Shredded cheese of your choice
4. Use Seasonings of your choice

Steps to make Meat Pies (easy method!):

1. Get together all of your ingredients, a large lightly floured cutting board, rolling pin, and round biscuit cutter (which for me is a glass).
2. Use 1 cup of whatever meat you have on hand. I used canned venison straight out of the jar with 1/2 tsp paprika and a 1/4 tsp each of powered onion and garlic. Use the seasonings that you like and work with your meat of choice, but remember this meat has been seasoned and cooked already so don't over do it.
3. Process the meat until it is minced, about a minute.
4. Preheat oven to 400 degrees.
5. Work one piecrust at a time. Roll crust on a lightly floured surface until it is about 1/8" thick. Thin but not so thin that it will tear when you work it into a pocket in a couple steps.
6. Using your 2 1/2"or 3" cutter, cut circles out of the dough. NOW collect up your trimming, and reroll them and cut circles until all the pie crust has been used. I know some people have a strong distrust of dough that has been worked twice, but I hate to waste food. Rework your trimmings and you'll get another 3 or 4 rounds. Your call.
7. On each round place 1 tsp of meat, sprinkle on cheese of your choosing. You can make these meatless: use mushrooms, beans, even leftover mashed potatoes.
8. Once all your stuffings are in place it's time to close the pockets. I use water around the edge to help the dough stick together until I crimp the edges with a fork.
9. Cover a baking sheet with foil or if you like doing dishes spray it with nonstick cooking spray. Transfer your beautiful creations to the baking sheet. I take a minute to brush each with melted butter, and to poke a couple holes in each with a toothpick… because… The steam needs a way out and my kids are obsessed with butter… You may choose to brush with egg white or just move on to the baking process.
10. I have a pan of water on the bottom rack to help keep the crusts moist (optional). Place your dough pockets on the middle rack, in the middle of the oven. Using a store bought pie crust they need about 10 minutes (adjust cooking times for homemade pie crusts). While this batch cooks I assemble the second pie crust batch.
11. Allow to cool a couple minutes before tasting. These can be plated for dinner, served as appetizers at a party, placed in the fridge for an after school snack or a quick dinner, or packed in a lunch box. Will keep for 3 or 4 days in the fridge…. but once you taste them or your kids/husband find them they will NOT LAST 3 or 4 days. Pair with fruits and veggies for a balanced meal. Hope you enjoy!

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