BBQ Pork Chops in the Crock Pot

Those of you who know me, know I love to use my Crock Pot. I have a big one for when company comes, and a small one for Hubby and I.  Today I made a BBQ pork chop recipe out of things I had in the fridge.  You can modify the sauce recipe any way you like, or use a bottle if you want.  It wont hurt my feelings, I promise!

BBQ Pork Chops with Potatoes, Carrots and Onion

(in the Crock Pot or Slow Cooker)

Ingredients:

3 to 6 pork chops (any size will do - use what you like!)

4 red potatoes -cubed into 1" pieces

about 20 baby carrots

1/4 cup chopped white onion

1/4 tbsp. Kosher salt (more or less to taste)

1/4 tbsp. Freshly Ground Pepper

Sauce: (I made this up from stuff I had on hand because I didn't have enough BBQ sauce)

1/4 bottle BBQ sauce (I used Sweet Baby Ray's Original because it rocks)

1/4 cup ketchup 

2 tbsp. Olive Oil

2 tbsp. Spicy Brown mustard

1 healthy dash of Liquid Smoke (not necessary, but I have it in the pantry)

2 tbsp. minced garlic

1 tsp. oregano

2 tsp. soy sauce

1/2 tsp. red pepper flakes

Directions:

Mix all the sauce ingredients in a medium bowl.  Dip your pork chops in and coat well on both sides.

Place them in the bottom of your slow cooker.

Cut up your potatoes and onion and mix with the baby carrots in the BBQ sauce bowl.  Sprinkle with salt and pepper and add one cup of water. Toss to coat. Place on top of the chops.

Turn the slow cooker to Low and cook all day.  This really depends on the amount of chops.  I used 3 so I cooked for 8 hours.  You will need to cook at least an additional 1 hour for 6 chops.  Hopefully you know your slow cooker and can adapt this cook time to fit your needs.  If you are in a hurry, cook on high for half the time but use a food thermometer to make sure your internal chop temp is 160°F.

I served this with peas and biscuits.  The chops were very tender and the sauce was great!

Kickin' Crab Bisque

Kickin' Crab Bisque

3 tablespoons Olive Oil 

2 pieces Celery, diced

2 Carrots, diced

1 small Yellow Onion, diced

4 cloves garlic, minced
3 cups Milk (or half and half if you don't mind the calories!)
8 oz. chicken (or seafood) stock

2 cups Crab meat, shredded (I  like Snow Crab the best 
but you can use your fave.)

3 cups corn kernels (white corn is sweeter!)
Zest from half a lemon

2 tablespoons Old Bay seasoning
Salt and pepper to taste
1/4 cup dry white wine

2 tablespoons corn starch
   
Saute celery, carrots, garlic and onion in olive oil. Combine all ingredients 
except wine and corn starch in Crock-Pot; stir well. 
 Cover and cook on Low setting for 3 to 5 hours. 
Just before serving mix the wine and cornstarch in a cup, pour into chowder
 to thicken. 

Cook another 20 minutes.

(all of this can be made on the stove in an hour if you are in a hurry! 
Simmer on medium.) 

Makes about 2 quarts.

Ukrainian Borscht

I have been taking Russian lessons from a dear Russian friend and also a Ukrainian dancer that I recently met. Both have been very patient with me. In honor of their awesomeness, I present to you this Borscht recipe from the Ukraine. I will be putting up some more recipes from this area as I learn them.

Ingredients

1 qt Water

2 qt Beef stock

3 tb Sunflower oil

2 c Beer (not Lite)-or-2 c Beet kvass (kvass is better but harder to find in the USA)

2 ea Beets, lg. peeled & juliened

4 lb Beef, chuck w/ bone

3 tb Red wine vinegar

1/2 lb Smoked pork butt

2 tb Butter (NOT margerine)

1 ea Carrot, lg. peeled, diced

1 ea Onion, med. coarse chopped

1 ea red Cabbage small shredded

3 tb Tomato paste

1 1/2 tb Salt

Black pepper to taste

4 tb Parsley, minced

1 c Potato, peeled & diced 1/2in

1/2 c Sour cream

Directions

In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2". In a large skillet heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve.

A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.

*NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.

Corned Beef and Cabbage in the crock pot

You know how I love my slow cooker. This is one of those meals that looks really time consuming and difficult but in reality is simple and easy!







Prep Time: 25 minutes
Cook Time: approx. 10 hours

Ingredients:
* 6 carrots, cut into chunks
* 4 potatoes, cut in half
* 2 stalks of celery, chopped
* 2 onions, sliced
* 2-3 lb. corned beef brisket with seasoning packet
* 12 oz. can Guinness beer
* 2 Tbsp. spicy brown mustard
* 1/4 cup brown sugar
* 1 cup water
* 8 wedges cabbage

Preparation: In 6 quart crockpot, combine celery and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot. In small bowl mix brown sugar with water and beer and pour over brisket. Spread mustard on brisket and sprinkle seasoning packet on top. Cover crockpot and cook on low setting for 6-8 hours.
Add potatoes and carrots and cook an additional 2 hours.

Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender. To serve, cut beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with beef. Serve cooking juices over the meal, if desired. Offer additional mustard on the side.

8 servings

Happy St. Patrick's Day!!!!

Cooper's Tail Waggin' Good Chili

For those of you who don't know... Cooper is our pup. He's really cute and loves to hang around the kitchen while I cook.

1 lb. stew meat, cut into 1/4" pieces (trim off as much fat as you can)
4 hot Italian sausage links, taken out of the casings
1 lb. ground turkey

1 green bell pepper, diced
1 red bell pepper, diced
1 medium white onion, diced
3 cloves of garlic, diced
4 jalapenos, diced (keep the seeds of only 2 peppers)

2 tablespoons Cayenne
2 tablespoons Chili Powder
2 tablespoons Cumin
1 teaspoon Cinnamon
2 tablespoons Chipotle chili fakes
1 teaspoon Salt

2 6 oz cans of tomato paste
2 14 1/2 oz. cans of diced tomatoes

2 15 oz. cans of spicy chili beans
1 15 oz. can of dark red kidney beans

1 12 oz. unibroue beer (or whatever you like - a medium ale)

Fry the sausage and turkey together in a large, heavy bottomed pot.
Remove and drain the meat in a colander.
Sear the stew meat in the same pot.
Remove the stew meat to the colander.
Pour just enough of the beer into the pot to deglaze. Scrape all the brown bits off the bottom.
Add a tiny bit of olive oil and saute the onions, green and red peppers, jalapenos and garlic.
All all the meat back into the pot.
Add the rest of the beer.
Add all of the dry spices.
Add the tomato paste and diced tomatoes.
Simmer for about 20 minutes.
Add the beans.
Simmer for another 30 minutes or so.

Serve with sour cream and shredded cheddar.

This is not a "burn you face off right away" chili, it is a slow burn - make you sweat type of heat.

YUM!

Scalloped Potatoes with Ham in the Crock Pot

 5-6 large potatoes, sliced about 1/8" thick
1 small onion, diced
1 1/2 cups sharp Cheddar cheese, grated
1/2 cups of your favorite cheese, grated (I like Parmesan, Asiago, Provolone or Colby)
8 oz. cubed ham
2 tablespoons butter
3/4 cup milk
1 teaspoon of fresh ground pepper
1 tablespoon of garlic, minced (one clove)
1 teaspoon Adobo


Spray non-stick cooking spray in your Crock Pot. Layer potatoes, onions, ham and cheeses alternately in pot and put the butter on top.
In a bowl combine milk, salt, pepper, adobo and garlic.

Pour milk mixture over potato and cheese layers in the Crock Pot. Cook on high for 3-4 hours, until potatoes are tender.


You can also put in 1/2 teaspoon horseradish if you like it a little spicy!


YUM!

Chicken Cacciatore in the Crock Pot

Sorry guys, I didn't remember to take process pictures this time. But trust me, this recipe is AWESOME!

3 lbs. chicken (I used boneless, skinless breasts)
1 can diced tomato
1 6 oz. can of tomato paste
1 small onion, diced
1 small red (or green) pepper, diced
2 cloves of garlic, diced
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper

6 servings of your favorite pasta

Chop the onion and put in the bottom of the crock pot
Put the chicken on top of the onion
Mix the rest of the ingredients together in a bowl and pour over the chicken

Turn the crock pot on low and cook for 8 hours.

Cook the pasta and plate your meal! The breasts will easily break in halves or quarters, or chunks, whatever you like best. Dip out the sauce with a ladle. Serve with your favorite salad and garlic bread.

I throw the left over pasta in the crock pot and let it sit in the sauce while we are eating. (If we have any leftovers!)

YUM! This is an easy and SUPER DELICIOUS recipe.

Enjoy!

Pulled Pork in the slow cooker

Prep time: 10 minutes
Cook time: 12 hours

3.75 lbs. pork shoulder or butt (you strain off all the fat in the end - but if you prefer the meat to be tougher you could get a pork loin)
2 large onions (I used yellow this time but you should pick your fave.)
1 cup ginger ale (or your favorite beer!)
18 oz of your favorite BBQ sauce (I used Sweet Baby Ray's Original)
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper
1/2 tsp. Adobo
1/2 tsp. Red Pepper flakes
2 cloves garlic (minced)

Slice the onions into nice sized pieces and put in enough to cover the bottom of the crock pot. Use the rest of the onions on top of the roast.
Combine all the dry spices and sprinkle over the roast.
Put the roast in the crock pot and put the garlic on top.
Pour the ginger ale over the top of the roast.
Cover, turn on low, cook 10 hours. (if you are in a hurry cook on high for 6 hours)

Turn off the crock pot and let it cool a little. (about 10 minutes or until it stops boiling - don't burn yourself!!)
Dump contents of crock pot into a big strainer and let all the fat drain off. Rinse the meat with water and pick out the bones and any pieces of fat that didn't melt. Let the water drain off and dump it back in your crock pot.
Use tongs or 2 forks to pull the meat apart. (It should be falling apart!)
Add the BBQ sauce and turn on low.
Cook for another 2 hours.

Serve on a nice bun with cole slaw on top and bread and butter pickle slices. I made oven baked potatoes to serve alongside . You should do whatever you like best!

MMMMmmmmmmmm

Freezes really well when tightly wrapped in plastic.

Angi - Smoke free and Healing for Eighteen Days and 11 Hours, while extending my life expectancy 1 Day and 6 Hours, by avoiding the use of 369 cigarettes!