Crockpot, Pork, Uncategorized

Slow Cooker Smothered Pork Chops

INGREDIENTS

  • 5 slices bacon, chopped
  • 6 bone-in pork loin chops, about 3/4-inch thick
  • salt and pepper
  • 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
  • 1 teaspoon plus 1 tablespoon light brown sugar
  • 1/4 cup plus 2 tablespoons cold water
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

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Chicken, Uncategorized

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

 

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Chicken, Uncategorized

Lemon Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.
Appetizers, Uncategorized

Pecan Bacon (Taste of Home)

 

Screen Shot 2016-04-18 at 11.34.31 AM

Ingredients

  • 24 bacon strips
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pepper

Directions

Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake 16-18 minutes or until lightly browned.  Remove bacon from pan. Discard drippings from pan, wiping pan clean if necessary.  In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan.  Bake 8-10 minutes longer or until caramelized. Remove immediately from pan.

Crockpot, Uncategorized, Vegetables

Slow Cooker Creamed Corn with Bacon

Ingredients

  • 5 cups frozen corn (about 25 ounces), thawed
  • 12 oz (1 1/2 packages) cream cheese, cubed
  • 1/4 cup 2% milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • Chopped green onions

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 10 servings (1/2 cup each).
Pork, Sandwiches, Uncategorized

Sloppy Ottos (Jason Koren via Taste of Home)

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1-1/2 cups sauerkraut, rinsed and well drained
  • 2 medium green and/or sweet yellow peppers, chopped
  • 1 medium onion, chopped
  • 8 pretzel or regular hamburger buns, split
  • 8 slices provolone cheese

Directions

  1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes longer or until vegetables are tender.
  2. Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted. Yield: 8 servings.
Cakes and Pies, Uncategorized

Chocolate Guinness Cake With Chocolate Guinness Glaze

INGREDIENTS

For the cake:

  • 1 cup cocoa powder, plus extra for the pan
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • ½ cup half-and-half
  • ½ cup Guinness, room temperature

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 6 tablespoons Guinness
  • 2 tablespoons half-and-half or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt

DIRECTIONS

Heat the oven to 325 F. Coat a 12-cup Bundt pan very well with cooking spray. Sprinkle in a bit of cocoa powder, turning to coat evening, then overturning to discard any excess.

In a large bowl, use an electric mixer to beat together the butter and sugar. Add the eggs, one at a time, and beat until smooth. Set aside.

In a large bowl, whisk together the 1 cup of cocoa powder, the flour, baking powder, baking soda, salt, and nutmeg. In a 2-cup liquid measuring cup, stir together the vanilla, half-and-half and Guinness.

With the mixer running on low, alternate adding the liquid and dry ingredients to the sugar-butter mixture, mixing just until everything is mixed and smooth. Transfer to the prepared Bundt pan, tapping it gently on the counter to release air bubbles. Smooth the top, then bake for 1 hour 10 minutes, or until a toothpick inserted at the center comes out clean.

Meanwhile, prepare the glaze. In a medium bowl, whisk together all ingredients until smooth. Set aside.

When the cake is done, let it cool in the pan for 25 minutes. Set a wire cooling rack over the pan, then invert it so the cake stands on the rack. For ease of cleanup, set the rack over a rimmed baking sheet or a sheet of kitchen parchment. Use a toothpick to poke deep holes all over the top of the cake.

Spoon glaze over the top of the cake and wait until it seeps into the holes. Spoon more glaze into the holes, then wait 10 minutes. Spoon the remaining glaze all over the top so it covers the holes and drizzles down the sides.

Pork, Uncategorized

Southern Coca-Cola Pork Loin

Screen Shot 2016-02-03 at 3.40.00 PM

Ingredients

  • 1/4 cup soy sauce
  • 1 cup Coca-Cola
  • 1/2 cup dark brown sugar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons oil
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • 2 cloves garlic, minced
  • 1 tablespoon dry mustard
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ginger
  • 1 teaspoon thyme, crushed
  • 5 pounds pork loin roast, boned

Directions

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5-pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.

Coca-Cola Sauce

  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dry mustard
  • 2 tablespoons butter
  • 1/3 cup balsamic vinegar
  • 2/3 cup Coca-Cola
  • Sea salt and fresh ground pepper

Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.

Uncategorized

Richmond.com Holiday Cookie Contest

I have entered three recipes in Richmond Times Dispatch Holiday Cookie Contest
Gingerbread Wedges
Kolacky (Polish cookies)
Cranberry Pistachio Biscotti

http://richmond.upickem.net/engine/Welcome.aspx…

PLEASE VOTE EVERY DAY!

READER’S CHOICE VOTING:
Online voting for the Reader’s Choice cookie — the 10th finalist — begins Nov. 16, 2015 and ends at midnight on Nov. 22 2015. Vote daily for your favorite recipe. You will need to register with the site, before you can cast your vote.

GRAND PRIZE VOTING:
From Dec. 2 to Dec. 13, vote again to choose the grand-prize winner. Vote daily for your favorite recipe