Brown Sugar and Balsalmic Glazed Pork Loin

I am always looking for good slow cooker recipes because with two kids 2 and under - it's a chore to get dinner on the table!  Heck, it was a chore with just one!  :-)
This is a recipe I "pinned" on the best site ever, Pinterest!

I was actually a little skeptical when I was putting this together because I just knew it was going to dry out.  But, I was pleasantly surprised and completely wrong!  It was actually very tender and not dry at all...and I didn't even add any additional liquid to it.  I thought it was very good and the hubby said he liked it but did not rave about it.  But, if I'm being honest, he (ok, both of us) have pretty high expectations for food and it is especially hard for me to find slow cooker recipes that he really likes.  It is kinda hard to find really good ones that don't involve "cream of something" soup.  Anyway!  It's not the best meal I've ever made but it was tasty enough (and very easy) that I would definitely make it again!  Give it a try!


*picture borrowed from the website the recipe came from...b/c my picture did not do it any justice!

 

Brown Sugar and Balsalmic 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.

Paula Deen's Crockpot Mac and Cheese

http://www.food.com/recipe/paula-deen-crock-pot-macaroni-and-cheese-257276
This was very easy to make!  I think I put too many noodles because it wasn't creamy at all, but tasted DELICIOUS! I didn't like the way you melted the cheese in a pot on the stove b/c it turned into one big glob and I couldn't even get it to mix in well.  I think next time I'll put the cheese over the hot noodles in the crockpot and try that.

Ingredients

Servings: 4-6  4 44-6

 

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 3 eggs (I omitted the eggs)
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

1 Boil the macaroni in water for six minutes. Drain.

2 In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

3 In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.

4 Cook on low for 2 1/2 hours, stirring occasionally

Pesto Chicken Stuffed Shells

http://joelens.blogspot.com/2010/05/pesto-chicken-stuffed-shells.html

This recipe smelled delicious- was very easy to make and I couldn't wait to eat it for dinner.  Unfortunetly, pregnancy had another plan and I couldn't even stand the taste of it.  My hubby and son LOVED these shells and ate all of the leftovers and said they couldn't wait for the frozen dish of them I made for when the baby comes.  :)  I did put a layer of alfredo sauce on the bottom of the pan- think I'll try marinara next time b/c it was almost too cheesy.

 

Pesto Chicken Stuffed Shells
original Joelen recipe

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

 To make ahead/freezer meals - Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Top with remaining 1/4 cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts

Jamie Oliver's Crunchy Garlic Chicken

http://www.jamieoliver.com/recipes/chicken-recipes/crunchy-garlic-chicken

I don't have a big food processor, so I used my mini one and don't think I quite got the crackers as crumblike as they should have been.  The flavor was REALLY yummy!  I will use this again for chicken or pork. 

ingredients

• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

method

This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.To prepare your chicken: Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated To cook your chicken: You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies. This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.                

Pumpkin Fudge

This is a perfect recipe for the next two months! I made this last week for a family reunion, and it was loved by all. It sort of reminds me of a praline with pumpkin. And it is also gluten-free, just in case you have a family member or friend that can't eat the cake and cookies! The picture copied really big...but it makes it look even more mouth-watering! I have this on my pinterest board. ~janice

http://www.recipegirl.com/2008/08/28/pumpkin-fudge/

pumpkin fudge

Yield: 3 pounds of fudge

Prep Time: 20 min

Cook Time: 12 min

Fun, fall sweet treat.

Ingredients:

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

Directions:

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Source: RecipeGirl.com (via Southern Living )

 

Crockpot Beef Stroganoff

http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

My mom always made beef stroganoff with leftover steak meat and I never seemed to really like the flavor much.  My hubby is allergic to mushrooms so this is something I stayed away from...BUT...when I saw this on pinterest, I thought I'd give it a try. 

It was DELICIOUS and super easy!

My substitutions-
No mushrooms (although I would have added sliced fresh mushrooms)
Used cream of celery soup instead of cream of mushroom
Added double the worcheshire sauce

I made it with 2 pounds meat and was able to freeze 1/2 of it for when the baby arrives- Her hint of freezing before you add the cream cheese worked perfectly.

Enjoy!

A New Cook...Blog?

Ladies-

Those of you who would like to join us this time around...we are going to try something different for the next few months.  It seems that online recipes are all the rage, especially finding great ones on Pinterest.com  (If you're not on there, go check it out!) 

So, instead of starting a new traditional "cookbook"- how about we cook two new recipes we find online each week and blog about them.

Make sure you note the website where you found it and if possible, copy the actual recipe into the blog posting so we can all easily make it ourselves. 

If it's a recipe that's an old family favorite, even better!  Please put the recipe in the blog posting for us all to enjoy.

We think this will be fun as we venture into Holiday cooking :)

Happy Blogging!
Shannon