Asi asi.

You might now know this about me, but I took Spanish for 8 years. 6 in high school. 2 in college. It was a really dumb thing for me to do, too because I CANNOT roll my Rs. I. Just. Can't. My Spanish is absolutely dreadful. Pretty much the only thing I can do is read it. I know my nouns. I know verbs, too, just not how to conjugate them.  

I couldn't think of a single Spanish dish to crock. I could name a handful of Spanish desserts. Entrees, though? Not so much. I picked this because it has Spanish in the title. And because I didn't know what couscous was until a year or so ago. Clearly coucous was not a staple of my childhood.

 "Spanish-Style Couscous" (6 quart pot)

~1 lb lean ground beef (I subbed ground turkey)

~1 can (14.5 oz) beef broth

~1 small green bell pepper, cut into 1/2 inch pieces

~1/2 medium onion, chopped

~2 cloves garlic, minced

~1 t ground cumin

~1/2 t dried thyme

~1 1/3 c water

~1 cup uncooked couscous

Brown beef using a skillet. Drain and discard fat.

Transfer beef to crock pot.

Add broth, pepper, onion, garlic, cumin, and thyme; stir well.

Cover and cook on low for 4 hours or until pepper is tender

Bring water to boil in small saucepan.

Stir in couscous.

Cover; remove from heat.

Let stand 5 minutes; fluff with fork.

Spoon couscous onto plates; top with beef mixture.

4 servings.

This was alright, but I felt like something was missing. Like...taste. I did learn something new though. Couscous is yummy and ridiculously easy to make. I might have to make it more often. Just not this dish.  

I'm sure you saw this one coming. I've crocked dulce de leche. I've crocked creme brulee. The only dessert from the cruise that I hadn't done was flan. Well, guess what? Today was flan day.  

"Flan" (3.5 quart pot)

~5 eggs

~1/2 c sugar

~1/2 t salt

~3/4 c flour

~1 can (12 oz) evaporated milk

~1 t vanilla

Coat crock pot with PAM.

Beat eggs, sugar and salt in large bowl with electric mixer at high speed until think and pale yellow.

Add flour; beat until smooth.

Beat in evaporated milk and vanilla.

Pour batter into crock pot.

Cover and cook on low 3 1/2-4 hours or until set. (Mine set in 3 3/4 hours)

Serve warm with whipped cream.

This is what it looks like when it's done.*

This is what it looks like when scooped out.

*Apparently, I overcrocked it, but I couldn't tell until I'd scooped it out.

It wasn't as gooey as it was supposed to be. (In the picture, the left side is cooked perfectly, the right side is overcooked.) It was still edible, but it wasn't right. I want to crock something custardy, I will definitely make the creme brulee instead. THAT was delicious.

Once again, I suck at Spanish...