Sunday, July 17, 2016

Balsamic Pork Tenderloin

I love love love pork tenderloin.  I love balsamic vinegar too.  This recipe puts them both together for an amazing taste!!

Balsamic Pork Tenderloin

Ingredients
1) 1 boneless pork tenderloin - It should be about 2 1/2 to 3 pounds 
2) 1 Cup vegetable broth - you may also use chicken broth
3) 1/2 cup balsamic vinegar
4) 1 tablespoon Worcestershire sauce - to be REALLY clean, you can make your own but I haven't done that.
5) 1 tablespoon honey
6) 2 cloves of garlic  - chopped or smashed or try this Garlic Slicer

Directions
1) Place pork into crock pot
2)  Mix broth, vinegar, Worcestershire sauce, honey and garlic together
3) Pour liquid over pork
4) Cook on low for 8 hours
5) Enjoy!!

Wednesday, July 13, 2016

Pork Carnitas in the Crock Pot

Pork Carnitas

Ingredients
1) Boneless pork shoulder (about 3 pounds)
2) 8 garlic cloves
3) 2 teaspoons ground cumin
4) 1 teaspoon dried oregano
5) 1/2 teaspoon pepper
6) 3/4 cup orange juice
7) 2 tablespoons fresh lime juice
8) 2 chipotle chiles canned in adobo sauce
9) 6 inch flour or corn tortillas
10) For topping - chopped onion, salsa, cilantro and lime

Directions
1) Drain and chop chipotle chiles
2) Trim pork shoulder of fat
3) Make 1/2 inch deep slits on outside of roast and stuff with garlic
4) Combine cumin, oregano and pepper in a small bowl
5) Place roast in crock pot and sprinkle spice mixture onto all sides
6) Combine orange and lime juice with chipotle chiles.
7) Pour mixture over pork
8) Cover and cook on low for 8 hours.
9) Remove pork from crock pot and shred with 2 forks
10) Add 1/2 cup of liquid from crock pot and mix well
11) Spoon pork mixture onto tortilla
12) Top with onions, salsa and cilantro and serve with lime wedge




  
 

Sunday, July 3, 2016

Baked Beans in the crock pot

Baked Beans
Ingredients 
1) 1/2 pound pinto or white beans, soaked overnight in water
2) 1 15 ounce can no salt added tomato sauce
3) 2 1/2 tablespoons Braggs liquid aminos (or soy sauce)
4) 1 3/4 cup vegetable broth
5) 2 tablespoons Braggs Cider Vinegar (or regular cider vinegar)
6) 2 teaspoons minced garlic
7) 1 tablespoon molasses or honey
8) 1/8 of a teaspoon of stevia or 4 tablespoons of brown sugar
9) 1 tablespoon cumin powder
10) 1 1/4 teaspoon chili powder
11) 1/2 teaspoon onion powder

Directions
1) Drain and rinse beans
2) Add all ingredients into crock pot
3) Cover and cook on low for 8 hours or until beans are soft
4) Enjoy!

 

Friday, June 17, 2016

Chicken Thighs with Olives in the Crock Pot

Chicken Thighs with Olives in the Crock Pot

Ingredients
1) 10 bone-in, skinless chicken thighs
2) 1 teaspoon salt
3) 1/4 teaspoon black pepper
4) 1 teaspoon olive oil
5) 5 cloves of garlice, minced
6) 1/4 cup dry white wine
7) 3 tablespoons tomato paste
8) 2 teaspoons crushed red pepper (more or less according to your level of heat desired)
9) 1 (28 ounce) can diced tomatoes, drained
10) 1/4 cup sliced and pitted Kalamata olives

Directions
1) Place chicken in crock pot
2) Combine rest of the ingredients in a small bowl 
3) Pour over chicken
4) Cover and cook on low for 8 hours
5) ENJOY!!!


Tuesday, May 10, 2016

Quinoa Black Bean Stuffed Peppers - In the crockpot

Quinoa Black Bean Stuffed Peppers

Ingredients
1) 6 bell peppers
2) 1 cup uncooked quinoa, rinsed
3) 2 14 ounce cans black beans, rinsed and drained
4) 1 1/2 cups tomato sauce
5) 1 teaspoon chili powder
6) 1 teaspoon onion powder
7) 1 teaspoon garlic powder
8) Optional toppings: shredded cheese, cilantro, avocado, sour cream etc.


Directions
1) Cut the tops off the peppers and scrape out seeds
2) In a large bowl, combine the quinoa, beans, tomato sauce and spices.
3) Fill each pepper with the quinoa mixture.
4) Pour 1/2 cup of water into the bottom of the crockpot.
5) Place the peppers in the crockpot so they stand up in the water.
6) Cover and cook on low for 6 hours.
7) Enjoy with favorite toppings.

Monday, April 25, 2016

Artichokes in the crock pot

I love love love artichokes and if they are not in your rotation of vegetables, they should be!!

Artichokes in the Crock Pot

Ingredients
1)  4-6 large artichokes.
2) 2 cups vegetable broth
3) 4 cloves of garlic
4) 2 tablespoons fresh lemon juice
5) 3 tablespoons olive oil
6) salt and pepper to taste

Directions
1) Wash artichokes and trim by cutting off stem at the base of the artichoke and the top inch of the artichoke.
2) Place trimmed artichokes in crock pot
3) Brush lemon juice over each artichoke
4) Mince Garlic and sprinkle over artichokes
5) Drizzle olive oil over artichokes
6) Pour the vegetable broth into bottom of crock pot
7) Cook on low for 6 hours
8) Enjoy


Monday, March 14, 2016

Corned Beef in the Crock Pot

Corned Beef in the Crock Pot

Ingredients
 1) 1 (approximately) 3-pound corned beef brisket plus pickling spice packet (usually contained with the meat)
2) 5 whole cloves
3) 4 carrots
4) 3 red potatoes 
5) 1/2 head of cabbage


Directions
1) Cut carrots into 1 inch pieces
2) Cut potatoes into cubes
3) Cut cabbage into wedges
4) Place corned beef brisket, fat side up, into slow cooker
5) Sprinkle pickling spice and cloves over meat
6) Cover brisket with water (should be at least 1 inch over meat)
7) Cover and cook on low for 5 hours
8) Add carrots, potatoes and cabbage and cook on low for another 3 hours
NOTE: I add everything in the beginning because I cook things overnight and I don't mind my veggies really soft in this dish. 
9) Thinly slice the corned beef against the grain when done
10) Enjoy!!!