RSS

Monthly Archives: February 2012

Peanut Butter Pork Chops

Peanut Butter Pork Chops by A Year of Slow Cooking

Ingredients

  • 1.5-2lbs pork tenderloin
  • 1 onion, sliced in rings
  • 1/4 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons white wine vinegar
  • 3 tablespoons water
  • 2 garlic cloves, chopped
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons chopped peanuts
  • 1 lime, cut in wedges (garnish; optional)

Directions

  1. Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot and place the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so.
  2. Cover and cook on low for 8 hours. The pork will be more tender the longer you cook it.
  3. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter sauce.
  4. Garnish with chopped peanuts, and serve with lime wedges (the original author says the lime juice mixed with the peanut butter is delicious).
 
Leave a comment

Posted by on February 29, 2012 in Crock Pot, Pork

 

Pineapple Pork Tenderloin

Pineapple Pork Tenderloin by A Year of Slow Cooking

Ingredients

  • 3 pound pork tenderloin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 cloves garlic, chopped
  • 2 colored bell peppers, seeded and sliced
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup apple juice
  • 16 ounces frozen pineapple (or a can of chunk pineapple, drained and rinsed)

Directions

  1. Spray a 4 qt crockpot to prevent sugar from sticking.
  2. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and pineapple.
  3. Cover and cook on low for 7-9 hours.
  4. Serve with rice or shred and serve rolled up in wheat tortillas.
 
Leave a comment

Posted by on February 26, 2012 in Chicken, Crock Pot, Fruit

 

Stuffed Tomatoes

Crock Pot Stuffed Tomatoes by A Year of Slow Cooking
(with modifications) 

Ingredients

  • 5 or more largish vine-ripened tomatoes
  • 1 package of Neufchatel cheese
  • 4-6 oz Feta cheese.
  • One garlic clove, chopped
  • 2 T fresh chopped basil

Directions

  1. Cut the core out of each tomato – be careful, it’s messy!
  2. In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.
  3. Pour 1/4 cup of water into the crockpot you are going to use (4 or 5 qt will work)
  4. Nestle the tomatoes into the bottom of your crockpot.
  5. Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, it’s not the end of the world, they will just begin to lose their shape and you’ll get a stewy tomato covered with yummy cheese.
 
Leave a comment

Posted by on February 25, 2012 in Crock Pot, Vegetarian

 

Garlic Mashed Potatoes

Slow Cooker Garlic Mashed Potatoes by A Year of Slow Cooking

Ingredients

  • 4 large potatoes (I prefer Yukon golds but any type should do)
  • 2 T melted butter
  • 2 T olive oil
  • salt and pepper
  • About 8 garlic cloves

Directions

  1. Peel the garlic and cut it into long slivers.
  2. Wash your potatoes, and pat dry. Carefully cut slits into each potato about 1/2 inch thick almost do the very base. The potato should start to separate a bit like an accordion.
  3. Shove as many garlic slices as you can in each slit of each potato.
  4. Nestle the potatoes into a 6qt crockpot.
  5. Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.
  6. Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

We ate these with Herb Roasted Chicken.

 
Leave a comment

Posted by on February 23, 2012 in Potato

 

Herb Roasted Chicken

Herb Roasted Chicken with Summer Tomatoes by A Year of Slow Cooking

Ingredients

  • 4 pounds chicken, whole or parts, your choice
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons herbes de provence
  • 1 teaspoon smoked paprika
  • 8 vine-ripened tomatoes
  • 1/2 cup white wine

Directions

  1. Use a 6-quart slow cooker.
  2. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, this is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down to keep it extra moist.
  3. Wash and cut the stem off of each tomato, and place on top. Pour the white wine in, and cover the slow cooker. Cook on low for about 7 hours. Carefully remove the bird from the pot.
  4. Of desired, retain the drippings to make a pot of steamed rice (skim off any fat)
 
2 Comments

Posted by on February 22, 2012 in Chicken, Crock Pot

 

Cranberry Roast

Super Simple Cranberry Roast (beef or turkey) by A Year of Slow Cooking

Ingredients

  • 2-3 pounds beef or pork roast or stew chunks
  • 1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
  • 2 tablespoons low sodium soy sauce
  • 2 cups whole berry cranberry sauce (canned or homemade)

Directions

  1. Add the meat to a 4qt slow cooker. Add the onion, soy sauce, and cranberry sauce and soy sauce. Do not add water.
  2. Cover and cook on low for 7-9 hours.
 
Leave a comment

Posted by on February 19, 2012 in Crock Pot, Fruit, Meat

 

Turkey Tetrazzini

Slow Cooker Turkey Tetrazzini by A Year of Slow Cooker
(some modifications) 

Ingredients

  • 1 (16-ounce package) wheat spaghetti noodles, cooked
  • 1-2 pounds turkey breast, cut in small chunks
  • 5 ounces sliced mushrooms
  • 1 small onion, diced
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1 (8-ounce) package Neufchatel cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 cups chicken broth
  • salt to taste at the table

Directions

  1. Spray a 4qt or 6qt cooking spray.
  2. Mix all of the ingredients except the pasta together and place into the crock pot and cook on low 6 hours.
  3. Add cooked pasta and cook on low for 1 more hour.
 
Leave a comment

Posted by on February 15, 2012 in Casserole, Chicken, Crock Pot, Home Cooking