SLOW COOKED SOY CHILE PORK CHOPS

 

SLOW COOKED SOY CHILE PORK CHOPS

1/2 cup light brown sugar, packed
1/2 cup SIR KENSINGTON ketchup*
1/4 cup Bragg’s liquid aminos
1-3 tablespoon red chile paste (I used Gourmet Garden)
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
3 pounds boneless thick cut (1-1 1/2 inches) pork chops
1/4 cup cornstarch
1/4 cup water

• Add brown sugar, ketchup, liquid aminos, chile paste, garlic, salt and pepper (except pork chops and corn starch) in a 6-quart slow cooker.
• Stir to combine.
• Add pork chops, tossing to coat with the sauce.
• Cook on low 3-4 hours.
• Combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake until well blended and then shake again to create a slurry.
• Add the slurry to the slow cooker.
• Stir and cover, cook 1 more hour.
• Check for doneness. If the pork chops need longer let them cook until tender and done.

NOTES:

• SIR KENSINGTON Ketchup is a much lower sugar ketchup that is a cross between a regular ketchup and cocktail sauce – more of a kick!
• Add chili paste according to your desired heat level. If you prefer it more mild add less, or omit it altogether.
• Cook times DO vary based on your slow cooker and the thickness of your pork chops. You can also substitute thinner chops or chicken breasts, but you need to seriously alter your cooking times.

CHICKEN CORN CHOWDER - CROCK POT STYLE

 

CHICKEN CORN CHOWDER - CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

• Spray LARGE crock pot with non-stick cooking spray.
• Cube butter into bottom of crock pot.
• Add potatoes and corn, stirring to combine.
• Pour in chicken broth, cover ad cook on high 4 hours.
• Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
• Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
• Fold in chicken pieces cooking another 10-15 minutes until warmed through.
• Serve warm with Parmesan Cheddar biscuits.
• Garnish with green onions, bacon pieces and shredded cheese.

GREEN BEANS IN BACON CHEESE SAUCE

 

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

• In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
• Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done!
  
• Cook on low 2-3 hours or until beans are tender.

BUTTER BRAISED PORK ROAST ala SLOW COOKER

BUTTER BRAISED PORK ROAST ala SLOW COOKER
3-4 pound pork loin
1 bunch green onions, sliced
3 cloves Garlic, minced
4-5 FRESH sprigs of thyme leaves
1 cube KNORR cilantro
1 cube KNORR chipotle
1 cube KNORR garlic
1 tablespoon MONTANA MEX sweet seasoning blend
1 Pinch red pepper flakes
FRESH ground sea salt and black pepper
1/2 cup butter, divided

• Blot pork roast dry and generously season with FRESH ground sea salt and black pepper.
• Heat oil in skillet over medium high heat.
• Sear all sides of roast 1-2 minutes.
• Place roast in slow cooker.
• Wipe out skillet of excess oil.
• Melt butter in skillet.
• Whisk in seasonings and thyme leaves.
• Add onions, sautéing a minute.
• Add garlic and sauté another minute.
• Pour over pork roast.
• Cook on LOW 5 hours.
• Move pork roast to a plate to rest and cover with foil.

GRAVY
stock from slow cooker
1 cup chicken stock
1 tablespoon better than bouillon chicken stock
2 tablespoons cornstarch
1 tablespoon WONDRA flour

• Melt butter in saucepan.
• Whisk in cornstarch and flour.
• Add chicken stock and whisk until smooth.
• Add renderings from the slow cooker and whisk until smooth and thickened.
• Adjust seasoning and serve over mashed potatoes with gravy.

SLOW COOKER GINGER CHICKEN & SLAW

SLOW COOKER GINGER CHICKEN & SLAW
CHICKEN
1/4 cup apricot jam
2 tablespoons ketchup (Jalapeno ketchup adds a bit of a kick)
1/4 cup Bragg’s liquid aminos
2 tablespoons FRESH grated ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
1 onion, chopped small
1 red Jalapeno pepper, chopped small
1/4 cup rice wine vinegar
FRESH ground sea salt and black pepper

• Whisk together the apricot jam, ketchup, liquid aminos and ginger in 5 quart slow cooker.
• Add onion, garlic, jalapeno and chicken, tossing to coat.
• Cook covered 4-5 hours on low, until chicken is cooked through.
• Transfer chicken to cutting board and shred.
• Return chicken to slow cooker.
• Stir in rice vinegar.
• Season with FRESH ground sea salt and black pepper, to taste.

• 1 cup long grain white rice, prepared 25 minutes before serving according to package directions.

SLAW
1/4 small red cabbage, cored and thinly sliced
1 small green onions, sliced thin
2 tablespoons FRESH chopped cilantro
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
Toasted sesame seeds, for garnish

• Toss all together.
• Season to taste.
• Serve chicken over rice with slaw.
• Top with a sprinkling of sesame seeds.

CHICKEN & CORN STEW 2 WAYS

This recipe is SOOOOOO versatile!  It was originally written as a slow cooker recipe that I adapted to NOT ONLY our likes and tastes, but also to a quick week night meal. 

WEEKNIGHT CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds rotisserie chicken pieces
1 pound gold potatoes, baked, cooled, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced small
1 large shallot, chopped
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon FRESH chopped thyme
1 + 1 tablespoons butter
1 1/2 cups small croutons or large chopped stale bread crumbs

• Preheat oven to 350°.
• Melt 1 tablespoon of butter in a large skillet.
• Add carrots and shallots, stirring to saute until softened.
• Whisk together the chicken broth and flour until smooth.
• Add broth to skillet and stir to combine.
• Add corn, thyme, potatoes pieces, chicken pieces, thyme, FRESH ground sea salt and pepper, stirring to blend.
• Bring to simmer and cook 10-15 minutes until sauce thickens.
• Stir in half and half.
• Melt butter and toss with croutons.
• Sprinkle croutons over top.
• Bake 10-15 minutes until heated through and croutons are toasted.

SLOW COOKER CHICKEN & CORN STEW
1 3/4 cups chicken broth
1/3 cup flour
1 1/2 pounds chicken breast or tenders, cut into bite sized 1 inch pieces
1 pound gold potatoes, peeled and chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed well
3 carrots, diced large
1 large shallot, large chop
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3/4 cup half and half or buttermilk
1 tablespoon butter
1 1/2 cups small croutons or large chopped stale bread crumbs

• LIGHTLY spray the slow cooker insert with non-stick spray.
• Whisk together the chicken broth and flour until smooth and pour into slow cooker.
• Add chicken pieces, potatoes, carrots, shallots, corn, thyme, FRESH ground sea salt and pepper, stirring to blend.
• Cover and cook on low 6-7 hours or until chicken is cooked through.
• Stir in half and half.
• Melt butter and toss with croutons.
• Sprinkle croutons over top.
• Cook another 10-15 minutes until heated through and thickened.

NOTES: Crushed potato chips works to replace the croutons in a pinch!

TROPICAL SLOW COOKER CHICKEN

This recipe is perfect for your busy holidays. You literally dump the ingredients in and magically have a dinner 5 hours later. The tropical flavor is perfect over rice, just add a salad.

TROPICAL SLOW COOKER CHICKEN
2 pounds boneless, skinless chicken breasts
1/4 cup cornstarch
1/2 cup packed brown sugar
1/2 cup Bragg’s Liquid Aminos
3/4 cup apricot pineapple jam OR orange marmalade
Juice from 2 limes
3 cloves garlic, minced
FRESH ground Sea Salt and Black Pepper
20 ounce can crushed pineapple, DRAINED & RESERVED
15 ounce can Mandarin oranges, DRAINED & RESERVED
Prepared white rice

• Coat 6 quart slow cooker insert with non-stick cooking spray.
• Add chicken breasts to insert.
• In a medium bowl whisk together the cornstarch, brown sugar, liquid aminos, jam, lime juice, garlic, salt and pepper. Pour over chicken.
• Add pineapple and Mandarin oranges to top of chicken.
• Cover and cook 4-5 hours on low, stirring occasionally to coat chicken and blend flavors.
• Remove chicken and shred with 2 forks.
• Add chicken back into sauce.
• Serve over rice with FRESH orange slices.

NOTES:

• Also works well over mashed potatoes.
• Use the reserved juices for a cocktail 😀

Those of you that know me, know that I SCRATCH cook. Every now and then hubby begs, yep actually begs, for something like Stove top stuffing or Kraft Mac and cheese or an occasional canned good. This recipe is the PERFECT comfort food for an easy weekend meal that’s full of flavor and checks all his boxes!
 

SLOW COOKER CHICKEN & STUFFING

1 1/2-2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/2 teaspoon poultry seasoning
1 cup shredded Monterey Jack cheese
1 can Campbell’s cream of celery soup
1 can Campbell’s tomato soup
2/3 cup half and half
1/2 cup sour cream
2 boxes Stove Top savory herb stuffing
3/4 cup butter, melted
Parsley, for garnish

• Coat slow cooker insert with non-stick cooking spray.
• GENEROUSLY season the chicken with FRESH ground sea salt, black pepper and poultry seasoning.
• Place chicken in the bottom of slow cooker.
• Sprinkle with cheese.
• Whisk together the soups, sour cream and half and half.
• Pour over cheese.
• Sprinkle stuffing mixes evenly over the soup.
• Pour the melted butter over the stuffing mixes.
• Cover and set on Low for 4 hours.

NOTES:

• This recipe works best in the rectangular flat slow cooker by crock pot.
• If using chicken tenders decrease time to 3 hours.

SLOW COOKER CHICKEN & STUFFING

Those of you that know me, know that I SCRATCH cook. Every now and then hubby begs, yep actually begs, for something like Stove top stuffing or Kraft Mac and cheese or an occasional canned good. This recipe is the PERFECT comfort food for an easy weekend meal that's full of flavor and checks all his boxes!

SLOW COOKER CHICKEN & STUFFING

1 1/2-2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/2 teaspoon poultry seasoning
1 cup shredded Monterey Jack cheese
1 can Campbell's cream of celery soup
1 can Campbell's tomato soup
2/3 cup half and half
1/2 cup sour cream
2 boxes Stove Top savory herb stuffing
3/4 cup butter, melted
Parsley, for garnish

• Coat slow cooker insert with non-stick cooking spray.
• GENEROUSLY season the chicken with FRESH ground sea salt, black pepper and poultry seasoning.
• Place chicken in the bottom of slow cooker.
• Sprinkle with cheese.
• Whisk together the soups, sour cream and half and half.
• Pour over cheese.
• Sprinkle stuffing mixes evenly over the soup.
• Pour the melted butter over the stuffing mixes.
• Cover and set on Low for 4 hours.

NOTES:

• This recipe works best in the rectangular flat slow cooker by crock pot.
• If using chicken tenders decrease time to 3 hours.

MEXICAN SOFRITO ala SLOW COOKER

I wanted to use what I had on hand so made a Mexican version of my Beef Ragu.  Naming it was an entirely different story! 
I found tons of words to replace ragu like goulash, pot-au-feu, gumbo, suey, cassoulet, chowder… You get the idea, but I couldn’t find a word in Spanish.  Finding a word for word translation of RAGU was challenging. 
Turns out there isn’t a DIRECT word for translation so I read until I found an acceptable translation for this Mexican version of my Beef Ragu recipe. The word soffritto is still Italian, but I found the same word with a single f and single t (sofrito) used for Puerto Rican and Latin American recipes.  Close enough for me! 
A Ragu is meat based with a little sauce added.

MEXICAN SOFRITO ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, sliced paper thin
4 slices bacon, chopped
2 ½ -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounces crushed tomatoes, with cumin and chili powder to taste
1 large can chopped green chiles
¼ cup chopped cilantro
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
FRESH ground sea salt and black pepper
Cotija cheese

• Spray a large slow cooker with non-stick cooking spray.
• Arrange the onions, garlic, green chiles and bacon pieces in the bottom of the slow cooker.
• Generously season roast with FRESH ground sea salt and black pepper on both sides.
• Arrange roast on top of the onion mixture.
• Sprinkle the carrots on top of the roast.
• In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and cilantro.
• Pour over the roast.
• Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
• Skim any fat from the top.
• Use 2 forks to shred the beef.
• Stir beef into the sauce.
• Adjust seasonings.
• Re-cover and cook for another hour to allow the flavored to meld together.
• Serve with corn tortillas and top with Cotija cheese sprinkles.

This is an adapted version of my Beef Ragu recipe.

CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It's only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included "GASP" canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for "REAL" soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken's Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank's original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

• Whisk together the soup, dressing and hot sauce.
• Fold in carrots, celery, onions and half the cheese.
• Spread into crock pot base and layer chicken pieces in a single layer.
• Cover and cook on low 6 hours.
• With 2 forks, shred the chicken into bite sized pieces.
• Add remaining cheese and stir well.
• Serve over prepared mashed potatoes.
• Enjoy!

CROCKPOT LASAGNA

1 1/2 pounds hamburger
1 medium onion, chopped
3-4 cloves garlic, minced
14.5 ounce can Hunt's Diced Balsamic vinegar, Basil and olive oil tomatoes
13.5 ounce can Popeye chopped Spinach
15 ounce can Contadina Italian Herb tomato sauce
2 tablespoons Classico Sun Dried tomato pesto
1 tablespoon Pampered Chef Italian Herb mix or equivalent
1 teaspoon sea salt
1 teaspoon white pepper
16 ounces ricotta cheese
8 Lasagna noodles, no boil bake
8 ounces mozzarella cheese
PURE

• Brown hamburger with onion and garlic. Drain off fat.
• Mix together the diced tomatoes and spinach, juice and all.
• Whisk together the sauce,pesto and seasonings.
• Pour the tomato and spinach mixture over the meat mixture and toss together. Allow to drain again.
• Generously spray the crock pot liner with PURE.
• Layer as follows & cook on low 3 hours

1/2 of the sauce
noodles broken to fit
meat mixture
noodles
ricotta cheese
meat mixture
noodles broken to fit
other 1/2 of sauce
mozzarella cheese

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

• Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
• Add broth and pulse until well blended.
• Place roast in slow cooker and pour sauce over top.
• Cook on low 7-9 hours or until meat is tender.
• Shred meat into juices.
• Prepare rice 20-30 minutes before ready to serve.
• Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

• In a large saucepan combine water, rice, butter and salt.
• Bring to a boil.
• Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
• Remove from heat and stir in cilantro and lime juice.

SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

• Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
• In slow cooker place cabbage and carrots on the bottom.
• Top with chicken pieces.
• Drizzle 1/4 cup of the Hoisin sauce mixture.
• Cover and cook on low 6 hours.
• Stir in remaining Hoisin sauce mixture.
• Serve over green onion pancakes.
• Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

• Sift flour into a bowl and make a well in the center.
• Pour boiling water into the well.
• Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
• Remove dough from the bowl and brush with sesame oil.
• Invert bowl over dough and let cool 5 minutes.
• Lightly knead dough until smooth and elastic.
• Brush again with sesame oil and place in plastic bag. 
• Set aside for an hour.

• Roll dough back and forth to form a log about 10 inches long.
• Cut into 6 equal pieces.
• Roll each piece into a ball.
• Roll out each ball to a 7 inch pancake.
• Brush with sesame oil.
• Sprinkle with salt.
• Top each pancake equally with green onions.
• Roll into a tight coil.
• Brush with sesame oil.
• Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
• Use enough coconut oil to make 1inch deep in a shallow skillet.
• When oil is hot, cook pancakes until golden brown, turning once.
• Drain on paper towels and sprinkle with salt.

Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can't stand that so I substitute the split peas.

CHICKEN GUMBO
*1 1/4 pound boneless, skinless chicken pieces
1 tablespoon avocado oil
1 large Vidalia onion, chopped
1 large shallot, chopped
5 ribs celery, sliced
4 cloves garlic, minced
1 KNORR chicken gel bouillon
1 teaspoon dried thyme
1 cup dried split peas
1 can petite diced tomatoes
2 teaspoons file' powder
Fresh ground salt and black pepper, to taste
2 cups water
Brown rice

• Oil sides of crock pot.
• Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
• Top with split peas and then chicken.
• Whisk together water, bouillon gel, thyme, salt, pepper and file' powder.
• Pour over Chicken.
• Cover and cook 8-10 hours on low or 4-6 hours on high.
• Serve over rice.

*I add these frozen and they work great.

SWEET CHILE BUTTERMILK HERB DRESSING
1 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
3 cloves garlic, minced
1 small shallot, minced
2 teaspoons freshly chopped chives
1 tablespoon parsley paste
1 tablespoon Frank's Red Hot Sweet Chili Sauce
Fresh ground salt and pepper, to taste

• Using a quart  jar, add all ingredients and shake to mix well.
• Chill several hours to blend flavors.
• Shake well and toss with salad.

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

• Place onion pieces in bottom of slow cooker.
• Pour Rotel tomatoes and green chiles over onions.
• Add pork pieces.
• GENEROUSLY salt and pepper pork.
• Whisk together water and taco sauce.
• Pour taco sauce over top of pork pieces.
• Cover and cook 6-8 hours on high until meat shreds.
• Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

• Preheat oven to 300°.
• Whisk together the milk and cooking liquid.
• Place shredded meat on a cookie sheet.
• Pour liquid over meat shreds.
• Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

APPLE CINNAMON PORK CHOPS

APPLE CINNAMON PORK CHOPS
4 boneless pork chops
1 KNORR chicken gel bouillon
1 large frozen apple juice
1 cup water
1/4 teaspoon celery seed
1 teaspoon + 1 teaspoon cinnamon
1/4 cup + 1/4 cup brown sugar
1 apple, cored and sliced
Fresh ground pepper and salt to taste

• Arrange pork chops in a single layer in the bottom of the crock pot.
• Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
• Pour over pork chops.
• Cook on low 4-5 hours.

• Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
• Cook another hours.

HAPPY ST. PATRICK'S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

And what do you have for dinner?  Corned Beef of course.  I'm doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

CROCK POT CORNED BEEF
3 pound corned beef brisket with seasoning packet*
6 cloves garlic, minced
2-8 ounce 7UP (or 12 ounces + 4 ounces water)
4 ounces organic butter, sliced
fresh ground pink Himalayan salt and pepper, to taste
1 bag baby carrots
1 pound baby potatoes

• Lightly spray crock pot with non-stick spray.
• Add butter.
• Place brisket fat side up.
• Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
• Add 7 up.
• Cover and cook 4-5 hours on low.

• Add carrots and potatoes.
• Cover and cook another 2-3 hours until tender.
• Thinly slice meat.
• Drain potatoes and carrots.
• Serve and Enjoy.
  

*I like to put the pickling spice in a cheesecloth bag so I don't have to deal with it when I drain the veggies.

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.  
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

• Melt butter in a large skillet over medium high heat.
• Add onions, cooking a minute or two until translucent.
• Add corned beef and potatoes.
• Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
• Serve with poached or fried eggs.

ROSEMARY, PARSLEY & THYME CHICKEN

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes. This chicken recipe turned out particularly yummy and fork tender.

ROSEMARY, PARSLEY & THYME CHICKEN
4 slices bacon, cooked and crumbled
1 pound boneless, skinless chicken thighs, frozen
2 stalks celery, sliced thick
1 bag baby carrots
2 shallots, sliced
1 clove Elephant Garlic, minced
1 teaspoon black peppercorns
several sprigs fresh thyme
several sprigs fresh rosemary
several sprigs fresh parsley
1 KNORR gel bouillon
3 tablespoons plum jelly
1/4 cup red wine
1/2 cup hot water
2 tablespoons quick cooking tapioca flakes
Juice of 1 lemon
2 cups egg noodles
fresh ground pink Himalayan salt and black pepper
1 cup frozen peas

• Layer celery, carrots, shallots and garlic in bottom of crock pot.
• Salt and pepper vegetables.
• Place frozen chicken thighs on top of vegetables.
• Gather peppercorns, thyme rosemary, and parsley into a cheesecloth bag and tie shut. Add bag to crock pot.
• Whisk together wine, water, bouillon, jelly, lemon juice, and tapioca. Pour over chicken.
• Cover and cook on low 6-7 hours.
• Add peas and egg noodles. Re-cover and cook another hour.

SAUER PULLED PORK

SAUER PULLED PORK
2 cups sauerkraut, rinsed and drained*
2 pound pork tenderloin
2 tablespoons Dijon mustard mayonnaise mixture
1 cup beer**
salt and pepper, to taste

• Place sauerkraut on the bottom of your slow cooker.
• Cut tenderloin in half and lay on top of sauerkraut.
• Generously salt and pepper meat.
• Spread Dijon on top of meat.
• Pour beer over around meat.
• Cover and cook on low 6-8 hours or on high 4-5 hours.
• Remove meat to cutting board and shred using 2 forks.
• Serve on thick toast layers with sauerkraut and with sliced red onion.

*I used a local organic sauerkraut as is without rinsing or draining
**I used a pumpkin ale and used ALL of it