It is too hot to turn on the oven!  And who wants to stand outside in front of a hot grill?  This is my real food, good enough for company work around.

The Entrée

Beef Tri Tip in a Slow Cooker

Origin: Lynda

Ingredients:

4 - 5 lb Beef Tri Tip

Marinade:

1/2 cup red wine

2 tablespoons canola oil

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon chopped garlic

2 teaspoons salt

1 teaspoon black pepper

Directions:

Mix all ingredients together and marinade the tri tip overnight in a zipper bag.

In a cast iron dutch oven pour enough canola oil to cover the bottom well.  I use the dutch oven instead of a skillet because a) it reduces splatter and b) the high sides provide a way to lean the tri tip as I brown the edges.  Heat the oil over Medium High heat.  AFTER the pot is hot sear all sides of the tri tip.    If you plan on making gravy save the fond (those flavorful little brown bits in the pan.).

Here you have to  make a choice.

• If you want this to be more like a tender roast.  Place the tri tip in a large slow cooker on low for about 8 hours or on high for about 4.5 - 5.  This will cook it through and it will be fall apart tender.

• If you want this to be more like a tenderloin, roll aluminum foil and create a rack in the bottom of the slow cooker.  Place the tri tip in a large slow cooker on low for about 6 hours or on high for about 3.5 - 4.  Internal temperature should be about 140°F.

Remove from slow cooker and place on serving plate.  There are plenty of drippings for gravy if you so desire.  I never thought I would say this but…it's too hot here for gravy right now.

Cover with foil and allow to stand for 15 minutes before slicing against the grain.  (This means perpendicular to the grain.  All cuts are made more tender if you slice this way.)

The Extra Flavor

Baked Onion

I did this instead of gravy this week.  Using my very small (onion size) crock pot I peeled the 'skin' and outside layer from the onion.  I cut out the middle and stuffed a little butter in the hole…then I stuffed a low salt chicken bouillon cube in and topped it with more butter.

I place this on enough foil to pull over and cover the onion.  I added more thin slices of butter all around.  I used about 2 tablespoons total of butter.  I pulled the foil up over the onion and twisted closed.  I placed this in my crock pot and let it bake about 5 hours.

Served sliced with the beef…melt in your mouth SCRUMPTIOUS!

The Starch

Baked Potatoes in..you guessed it. ..a Slow Cooker

Wash your potatoes and prick them with a fork.  If you like them wrapped in foil you can do so here too.  I do suggest that you line the crock with foil if you are baking sweet potatoes because of the drippings.

Place them in the crock pot..no water.  You can do one or as many as will fit with the lid closed properly.   They can stand on end or be stacked on top of each other…makes no difference.

Allow them to bake 4 hrs on high or 8 hours on low.

Voila!  Nicely baked potatoes without turning on the oven.

The Veggie

A simple garden salad

The Dessert

Honestly I didn't make a dessert.  It's too hot to eat that much.  But if company were coming…this is what I would have done.  I've made this many times before and it has always been wonderful.

Banana Foster in a Slow Cooker

Origin: AllRecipes.com with modifications by Lynda

Ingredients:

4 bananas, peeled and sliced

4 tablespoons butter, melted

1 cup packed brown sugar

1/4 cup white rum

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1/4 cup shredded coconut

Vanilla Ice Cream

Directions:

Layer sliced bananas in the bottom of a slow cooker.

Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.

Cover and cook on Low for 2 hours. Add walnuts and coconut during the last 30 minutes of cooking.

Serve over Vanilla Ice Cream

Additional Notes:

1 teaspoon of rum flavoring can be used instead of 1/4 cup rum.

Use ripe bananas..no green at all.

In my experience you do not want to overcook this.  The bananas seem to toughen up if this is cooked too long.  Usually I add the walnuts and coconut just before we sit down to eat so I start his 90 minutes before I plan to sit down.

For dramatic effect you can pour just a splash of rum as you serve and light at the table.