Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

 

Recipe from: http://www.letsdishrecipes.com

This was another easy and yummy crock pot recipe that I found through pinterest.

Crock Pot Cream Cheese Chicken Chili

I found this yummy recipe on Pinterest and it was really good! http://rita-may-recipes.blogspot.com

2 chicken breasts, still frozen
1 can Rotel tomatoes (I didn't have so I used 1 can diced tomatoes and 1 small can of green chilies)
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn, drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
I added some toppings: avocado, green onion and cilantro.
Serves 4

Hearty Beef Soup

This is my version of a soup that my mom used to make when I was growing up. It is fast and easy and you can add or subtract whatever ingredients your family likes. This recipe feeds about 5 people. Double the ingredients if you want to feed a crowd. Serve with some crusty bread and you have a comfort food dinner that is good for you.

Ingredients:
1/2-1 lb. ground beef
1 half onion, diced
3-4 carrots, cut into chunks
2 ribs celery, diced
2-3 potatoes, cut into chunks
1/2 cup frozen peas (if desired)
2 cans beef broth
1 can condensed tomato soup or gluten free substitute (see below)
1 bay leaf
2 teaspoons minced garlic
1/2 t. dried thyme
1 tablespoon parsley
black pepper to taste
Garlic and Onion powder to taste
Noodles, barley or brown rice if desired.

Brown hamburger with garlic and onion until beef is no longer pink and onion is soft. Add remaining ingredients and bring to a boil. Reduce heat and cover and simmer for about two hours. You could also make this soup in the crock pot. Cook on low heat for 4 hours or until vegetables are tender.

Gluten Free condensed tomato soup:
8 oz. tomato soup
2 T. sugar
1 T. cornstarch
1/2 t. salt
Mix together and use as the recipe directs in place of one can of condensed tomato soup.

Creamy Chicken Tacos

Creamy Chicken Tacos (Crockpot!)
2 pounds chicken breast pieces (can use frozen)  
1 (14.5-ounce) can fire roasted tomatoes 
1 small can green chiles (optional)1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or tortillas

We like to add black beans; but you can also add:: sour cream, avocado slices  
*optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed  

The Directions. 
 
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit). 

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme.
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or tortillas with your favorite toppings.  

You can find the original recipe Here.

Honey-And-Apple Ribs

Honey-and-Apple Ribs (adopted from Better Homes and Gardens)

3 lbs boneless pork ribs

½ cup chopped onion

2 cloves garlic, minced

1 Tbs. cooking oil

¾ cup bottled chili sauce

½ cup apple juice, apple cider, white grape juice

¼ cup honey

2 Tbs. Worcestershire sauce

½ Tsp dry mustard

Place ribs in crockpot and cook on high 4 hours or low 8 hours (no need to add water or anything. Pork ribs are fatty enough to produce juice to cook in).
For the Sauce: In a saucepan cook garlic and onion in oil until tender. Add remaining ingredients. Bring to boil then simmer for 15-20 minutes. Remove ribs from crockpot (drain juice in the crockpot), place in a serving bowl and pour sauce over top. I usually pour 1/2 the sauce on the ribs, and serve the remaining sauce on the side. Serve with rice, mashed or baked potatoes. Delicious!

Dr. Pepper Ribs

I found the recipe here but I did somethings differently, so here is what I did, including options for grill, oven, and crock pot:

Dr Pepper Ribs

Rub: (I halved the rub, and still had a ton left-over. I stuck the left-over in a bottle in my pantry and just labeled it so it would be ready for the next time).
1/4 cup salt
1/4 cup black pepper (I might only use 1/8 if you don't like them super peppery, because they are super peppery!)
1/4 cup brown sugar
4 teaspoons of mustard powder
1/4 teaspoon of cayenne

1/2 tsp dried jalapeno (that's what I had) or chipotle chili pepper (made from smoked dried jalapenos – you should be able to find it in the spice section of your grocery store)
1/2 teaspoon allspice

Coat the ribs with the rub (I coated medium light. This is DEFINITELY on the peppery side.), wrap in plastic and place in the refrigerator for at least four hours.

Make the glaze, and set aside: place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

Glaze:
2 cups Dr Pepper
1 cup ketchup
1/8 cup mustard
1/4 cup apple cider vinegar
2 Tablespoons molasses
1 teaspoon dried jalapeno pepper

5 drops liquid smoke

Two racks of ribs (I used boneless pork-ribs, they're my FAVORITE...and easier/cleaner to eat. You can buy these in smaller quantities, and are usually much cheaper too. *If you are just making this for 4-5 people, I would definitely HALF the sauce and the rub!).
1/4 cup Dr Pepper

GRILL: Heat oven to 350 degrees. Bring ribs to room temperature (I put in the microwave for 1 minute to make them a little warmer). Put 1/4 cup (roughly) Dr. pepper in the bottom of your pan, and place ribs in pan. Bake covered for 45 minutes to 1 hour. (If you want your ribs even more tender, cook for 1.5-2 hours on 300). Take ribs out and spread glaze over, then barbecue on grill, turning and glazing frequently. Serve with left-over glaze.

OVEN: (without the BBQ): Turn oven onto 300. After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness. At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes. Divide and serve!

CROCK POT: After rubbed-ribs have sat in refrigerator overnight, place them in your crock pot and cook on high 3 hours or low for 5-6. Drain juice, but leave ribs in crock pot. Add 1/2 of glaze and let cook additional 1-2 hours on high for 2-3 hours on low. Cook to desired tenderness. When ribs are done (if not too tender), you can place them on the grill or under the broiler for a few minutes and cook on each side (continue to glaze as desired). Serve with additional "glaze"/sauce as desired.

Pulled Pork Rub

This was a such a good and easy pulled pork recipe. It had such a good flavor because it wasn't just BBQ sauce. I didn't follow her recipe exactly because her instructions tell you to put the rub on the roast and then refrigerate for a day (I'm sure it would taste amazing, but I just don't think that far in advance usually). I just sprinkled the spices on the roast and cooked on high until it was done. Give it a try, we loved it!

From ahintofhoney.com

INGREDIENTS
Pork Rub:
2 Tbsp. dark brown sugar
1 Tbsp. black pepper
1 Tbsp. cumin
1 Tbsp. chili powder
2 Tbsp. paprika
1 Tbsp. dried oregano
1 Tbsp. salt
1 tsp. white pepper (I didn't have this)
1/2 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder

1 6-8 lb. bone-in pork shoulder (Boston Butt) (I used a regular roast without a bone)
prepared barbecue sauce
1/2 tsp. liquid smoke (optional)

DIRECTIONS
1. Combine spice rub ingredients in a small bowl. Rub over the entire surface of the pork shoulder. Wrap securely in plastic and refrigerate for at least 12 hours (up to several days).

2. Place the pork shoulder in a large slow-cooker with 1/4 cup water and the liquid smoke (if using). Cook on low for 10-12 hours until it is falling off the bone and shreds easily. (I cooked mine on high for the first 6 hours and then on low for another 4 hours.)

3. Remove the pork from the slow-cooker and drain the liquid. Discard the bone and shred the pork, removing any gristle or fat. Return to the slow cooker. Toss with several cups of barbecue sauce and cook on low for 30-60 minutes until hot. Serve with extra sauce on the side.

Serves 10+.

White Chicken Chili

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
This is similar to a tortilla soup...but it's even better! I LOVE this soup!!! I got this recipe from my amazing mother! Whenever my mom makes this, seriously EVERYONE goes crazy! And it's easy! Can't beat that!


White Chicken Chili

1 32 oz Box Of Chicken Stock
3 cans White Beans, Undrained
5 c Cooked Chicken, Diced or shredded (I usually cook some chicken breasts in my crockpot for 4 hours on high, then shred or dice them)
1 16 oz Salsa
8 oz Pepper Jack Cheese, Grated
2 t Cumin
2 cloves Garlic, Minced
Pepper, To Taste
1/2 c Corn Tortilla Chips, Finely Crushed-(To Thicken)

Place all ingredients except the corn chips in a crockpot. Cook on
high until cheese is melted. May also be cooked on the stove top over
medium high heat until cheese is melted. When Chili is ready, add
crushed corn chips and simmer 10 minutes to thicken. Garnish with more
chips, cheese and/or sour cream.

Apple and Sage Pork Chops

We get tired of eating the same kind of thing all the time. I feel like we get in a rut eating the same types of things. Anyway, I found this recipe and thought it sounded like a perfect Fall Dish. This recipe is from McCormick (You can buy these "Recipe Inspirations" at the store in a pagakge that has all the spices measured out for you, and you just add the meat and a few extra ingredients).

Anyway, we thought it was delicious, so I thought I'd share the recipe.

Prep time: 15 minutes

Cook Time: 20 minutes (I cooked a lot longer because I like my pork chops tender, not tough)

Makes 4 servings

1 1/2 tsp. McCormick Rubbed Sage

1 tsp Minced Garlic

1 tsp Thyme Leaves

1/2 tsp Ground allspice

1/2 tsp Paprkia

1 tbs Flour

1 tsp salt

4 boneless chops, 1-thick

2 tbs Olive Oil

1 medium onion, thinly sliced (I only used half an onion)

2 red apples, thinly sliced

1/2 cup apple juice

1 tbsp brown sugar

1. Mix flour, spices, and salt in a small bowl. Sprinkle both sides of prok chops with 1 tbsp of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skilled. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasonsed flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes of until desired doneness.

ALTERNATIVE: My crock pot version: Perform step 1 as outlined above. Cook pork chops in skillet until browned. Mix juices, sugar and remaining seasoned flour and place in crockpot. Put browned chops in pot. Cook on high for 2 hours. Microwave sliced onion for 1 minute. Add onion and apples to crockpot. Cook for an additional 2 hours on high.

Crockpot Southwest Chicken

This is my fall back recipe if I ever don't know what to make for dinner-- It's so easy!

To crockpot:

3-4 frozen chicken breasts
1 1/2 cups salsa

1 small bag frozen corn
1 can black beans, drained and rinsed

After shredding chicken add:

1/4 c chopped cilantro

Additional toppings (optional)

shredded cheese

sour cream

avocado

Add all ingredients to crockpot and cook on high for 4 hours. Shred chicken and return to crockpot. Serve on rice or over tortilla chips.

Chicken Quesadillas

I love this simple recipe. You can make it for a bunch of people, or just a few.

Chicken Quesadillas
2 lb Boneless skinless chicken breasts
3 cloves of garlic
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 small bottle Kraft Italian Salad Dressing (I usually use less than this...I also use light dressing)

Place all ingredients in crockpot. Cook for 4 hours on high, then shred chicken. Serve in Flour/Corn tortillas with cheese. Can also add black beans, corn, salsa, rice (I like cilantro lime rice in these), guacamole, sour cream...whatever "tickles your fancy!"

Sometimes I will make this for lunch, but only make a small portion. In that case I use:
1 boneless, skinless chicken breast, diced (or you can use left-over cooked chicken, or canned chicken)
1/2 tsp minced garlic
1 tsp Cumin
1 Tsp chili powder
1/4-1/2 cup Kraft Dressing (to taste)

Place ingredients in a skillet. Cook on medium high heat until chicken is cooked through. Serve on tortilla with melted cheese, and any of the extra fixings you want!

Autumn Harvest Pork

In Honor of the Upcoming FALL:
Harvest Pork (from the Sister's Cafe)

1 Cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other)
1 1/2 whole butternut squash, peeled and cubed
1/2 Cup brown sugar
1/4 Tsp cinnamon
1/4 Tsp dried thyme
1/4 Tsp dried sage
Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on slow for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.~

Cranberry Pork Roast

Cranberry Pork Roast
3 Lb Pork Roast, Browned And Placed In Slow Cooker
1 Can Whole Cranberry Sauce
1/4 Cup Steak Sauce (Lea Perrin's)
1 Tbl Brown Sugar
1 Tsp Prepared Mustard
2 Tbl Water
2 Tbl Cornstarch
Combine ingredients and pour over roast. I like to double the sauce recipe. Use half to cook and warm other half of sauce to serve with meat.

Barbacoa Beef

• 1/3 cup apple cider vinegar
• 3 Tbsp lime juice
• 3-4 chipotle peppers – canned
• 4 cloves garlic
• 4 tsp cumin
• 2 tsp oregano – dried Mexican variety is best
• 1 ½ tsp ground black pepper
• 1 ½ tsp salt
• ½ tsp ground clove
• 2 Tbsp vegetable oil *(I didn’t use in the crockpot)
• 4-5 lbs beef roast (chuck roast is fine)
• 3/4 cup chicken broth
• 3 bay leaves

Instructions for Dutch Oven

1. Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
2. Cut the roast up into several smaller pieces and remove any excess fat.
3. In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
4. Pour the adobo sauce over the meat and ad in the chicken broth and bay leaves.
5. Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
6. Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.

Instructions for crock pot

• I obviously didn’t use a dutch oven, I just made it in the crock pot. I first cooked the roast in the crockpot on low 6-8 hours (I’ve also cooked it on high for like 4 hours and it turned out fine too). I put chicken broth (enough to cover the roast halfway), bay leaves, the roast, and then sprinkled the roast with garlic salt and pepper.
• After it cooked for 6-8 hours on low I drained the chicken broth and shredded the meat and then put all of the ingredients as the recipe calls for in with the beef and cooked on low for 1 hour.
• If you don’t use the chipotle peppers, it might be good to at least use the sauce that is in the canned peppers. It doesn’t make it spicy, but it gives a nice smoky flavor. If you wanted a little spice you could may be put one pepper in or remove the seeds from the peppers.

Sweet Pork

I know this isn't really that much like Cafe Rio pork, and it's SUPER easy...but we still love it!I've tried many of the Cafe Rio copycat recipes, and I still prefer this one!

Sweet Pork
1 pork roast
1-2 bottles of Pace Picante Salsa (mild or medium)
Brown Sugar

Cook pork roast and 1/2 cup water in crockpot on high for 4 hours or low for 6-8 (8-10 if frozen). Drain juices, and shred pork. At this point, you can refrigerate, freeze, or immediately use the pork. You can freeze all together in a freezer bag, or you can freeze it in individually sized portions. To continue:

Place shredded pork roast, 1 bottle pace picante sauce and 1/2 to 1 cup brown sugar (to taste) in your crockpot. You can add more or less pace depending on how big your pork roast is. You want it mixed in well, but you don't want it to be too juicy. Cook until pork is warmed through. Prior to serving, it helps to drain some of the excess juice.

Serve on tortillas with all your favorite sides: beans, rice, corn, salsa, sour cream, cheese, tomatoes, lettuce, guacamole, etc!

Crock Pot Ranch Chicken

Crock Pot Ranch Chicken (sorry, no picture)

Ingredients:
Chicken Breasts (I like to cut them into halves or thirds, so they are more like tenders)
Red Potatoes, peeled and halved
1 8oz. brick cream cheese (I use low fat), softened.
3 Tbs. Ranch powder (one packet is 3 tbs.)
1 can cream of chicken soup
1 cup water

Wisk together (or mix with your beaters...it's easier) cream cheese, ranch powder, and cream of chicken soup. Then mix in water. Place red potatoes in bottom of crock pot. Place chicken on top of potatoes. Pour sauce mixture on top. Cook for 3-4 hours on high, or 6-8 hours on low!

Cafe Rio Pork Barbacoa

Just like the real thing. Almost.

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, but NOT diet!!)
1 C. brown sugar
3/4 C. white sugar
1 Clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (mild or hot)
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper.

Directions: Place roast in crock-pot, cover half-way with water and cook on low for 12 hrs. After 12 hrs., drain pork. Mix remaining ingredients until sugar dissolves. Get all the sauce off the chilies, then toss them.

Cook on low for an additional 4 hours.

Take out the roast and shred, add back into sauce and cook for 2 more hours.
Then add it to a tortilla with rice, beans, or any other toppings you want and fry in hot oil (about 1 min. each side). If you want to go all out, top with cheese and stick it in the oven for about 4 min. (or until the cheese is melted).
Enjoy!!

Aussie Chicken

This isn't very healthy but it is really yummy, it has 5 stars in my cook book. It is a take off on an Outback Steakhouse dish. I change it up a little to try to make it healthier, notice I didn't say healthy. I always serve it with homemade oven fries because the sauce is a yummy dip for the fries.

4 chicken breasts, pounded to 1/2 inch
2 tsp seasoning salt
6 slices bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 corn syrup (I usually use less than this)
1/4 cup of mayo (I use the smart/lite mayo)
1 Tbl dried onion flake
1 Tbl vegetable oil (I use olive oil)
1 cup sliced fresh mushrooms (I use more because we love mushrooms)
2 cups Colby/Monterey Jack, grated (I use only about 1 cup)
2 Tbl chopped fresh parsley

Rub chicken with seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon in skillet until crisp, set aside. In a bowl combine mustard, honey, corn syrup, mayo and onion. Heat oil in skillet-saute breasts 3-5 minutes per side. Place in a 9 x 3 pan, pour sauce over, then layer with mushrooms and bacon, sprinkle with cheese. Bake for 15 minutes. Garnish with parsley.

Crock Pot Cookin!

I'm always looking for new crockpot recipes! So, please post your favorite one! I know we had a lot of delicious crock-pot dinners brought to us when I had our baby. Here's a couple of my favorites:

WHOLE ROTISSERIE CHICKEN
Whole chickn (without gizzards, unless you are going to eat them)
Crock-Pot liner bag
Seasoning

Place whole chicken in Crockpot. Sprinkle with desired spices (Mrs. Dash, Seasoned Salt, Salt and Pepper, etc.). The chicken will produce enough juice you do not need to add water! Cook on high 4-6 hours, or low 8-10. If you do not wish to eat the gizzards, the chicken will cook better with the gizzards removed, or buy chicken that has already had the gizzards removed. If the chicken is frozen, add two extra hours of cooking time.
*Clean-up Hint, Cook the chicken in a Crockpot liner, so when the chicken is done, you may discard the leftover bones. It's a breeze!! Serve with potatoes, fries, or your favorite side.


Caramel Rolls (From book: 101 Things to do with a Slow Cooker):

2 Packages (8 oz each) refrigerator biscuits
¼ Cup melted butter
½ Cup brown sugar
½ Tsp Cinnamon

Mix sugar and cinnamon in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered biscuit in greased 3 ½ to 5 qt cooker. Cover and cook on high 2 1/2-3 hours, or until rolls are done. You can check rolls in the center after 2 hours for doneness. These are great when you want to have Breakfast for dinner, or for any occasion!

Sicilian Beef

Sear one 4lb rolled rump roast in 3T oil until brown.
Combine: 1 Chopped Onion
1T Parsley Flakes
1 1/2t Oregano Leaves
1t Basil Leaves
1/2t Minced Garlic
1/4t Pepper
1t Salt
1/2C Water
1 can (32oz) Whole Italian Tomatoes

When meat is seared take it out and put the above mixture in. Bring it to a boil and add the meat. When tender, 3 hrs., remove meat to a platter and thicken the juices (scant 1/2C water and 2 heaping T flour or cornstarch softened in the water). Serve with large shell macaroni. Can also cook in crockpot. After searing meat, place all ingredients in slowcooker and cook on high for 3-4 hours. Remove meat and thicken juices as directed.