Slow Cooker Sweet and Spicy Asian Pork Shoulder

 We love Asian food at our house, unfortunately I am not great at cooking it. I love to cook, but because of my four kids, I am usually trying to find something quick and simple for dinner. Asian food usually doesn't fall into this category. Fortunately I have been able to find several quick and easy, including this Slow Cooker Sweet and Spicy Asian Pork Shoulder recipe. This was so good, and the meat super tender. We all loved it, and I will certainly be making it again.  

Slow Cooker Sweet and Spicy Asian Pork Shoulder

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Baked Potato Soup

It is that time of year where soup ALWAYS sounds good. I kind of get bored of my "go to" recipes, so I love to find new ones! This is definitely a keeper, plus it cooks in a crock pot! 

Baked Potato Soup

3-1/2  pounds  potatoes, peeled and cut into 3/4-inch pieces
1    small sweet red pepper, seeded and chopped
1  package (10 ounces)  frozen chopped broccoli
4  cups  low-sodium chicken broth
1/3  cup  half-and-half
1/3  cup  reduced-fat sour cream, plus additional for garnish
1  tablespoon  cornstarch
1-1/4  teaspoon  salt
1/2  teaspoon  black pepper
4    scallions, trimmed and thinly sliced
4  slices  bacon, cooked and crumbled
Shredded cheddar cheese (optional)

Combine potatoes, red pepper and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on HIGH or 6 hours on LOW or until potatoes are tender.
In a small bowl, stir together half-and-half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half-and-half mixture and scallions. Spoon soup into bowls.
Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.

Pumpkin Week: Slow Cooker Pumpkin Apple Dessert

Two of my favorite things: pumpkin and a crock pot... you can't go wrong. This was super easy, and only cooks for 1-2  hours! I imagine you could do this in a dutch oven too. It tastes like a cross between apple pie and pumpkin pie. So good!

Slow Cooker Pumpkin Apple Dessert

1

 can (21 ounces) apple pie filling

2

 cups all-purpose flour

1 1/4

 cups packed brown sugar

1

 cup canned pumpkin (not pumpkin pie mix)

3/4 

cup fat-free cholesterol-free egg product

1/3

 cup vegetable oil

2

 teaspoons baking powder

1 

teaspoon ground cinnamon

1/2 

teaspoon ground nutmeg

1/4

 teaspoon baking soda

Ice cream, if desired 

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

French Dip

This is a super easy meal that can feed a lot! When I say super easy, I mean it literally takes 5 minutes to prep and maybe 5 more after it cooks. When I first made this, I didn't expect much, but my husband raved about how good it was. This time around we shredded some horseradish cheese over the top and it was delicious! I actually think the best part is the drippings, they are so flavorful and you just dip your sandwich in it. Yum!

French Dip
from A Thrifty Mom

In your crock pot add:

Frozen roast beef, ( any size, the bigger it is, the more people it will feed!)

One package dry Italian seasoning salad dressing packet ( about 2 tbsp spoons if you buy in bulk)

Enough water to cover up 3/4 the meat, one cup at a time

For every cup of water add one beef bouillon cube

Crusty bread or rolls to serve it on

Cook on high for 4 hours, then flip meat over and turn on low for 4 hours.  Pull the meat out and let it rest for about 20 minutes and then shred with a fork, it will just fall apart.  We eat ours with a little shredded cheese on top and  horseradish.  Use the drippings to dip your sandwich in. 

You can also use the drippings (because it makes a lot) for gravy in a different meal!

Holiday Dinners: Father's Day

There are two times a year when I over do it on the food planning: Father's Day and my husbands birthday. I tend to plan way too many dishes and I spend the whole day cooking! Someday, maybe I will finally figure it out. So this is my father's day 2010 meal, all cooked by me, minus the steak because I don't do steaks.

New York Steaks seared and broiled to perfection by my awesome husband, topped with Gorgonzola cheese sauce


Gorgonzola Cheese Sauce

3 tablespoons butter

2 tablespoons crumbled Gorgonzola

cheese

1 green onion, minced

1 clove garlic, minced

fresh ground black pepper to taste

In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy.

With side dishes of: Not-Too-Sweet Baked Beans, Chantilly Potatoes, Corn on the Cob, and Butterhorn Rolls.

Not-Too-Sweet Baked Beans

From: Our Best Bites

1 15 1/2-oz. can Great Northern beans

1 15 1/2-oz. can navy beans

1 15 1/2-oz. can baby butter beans

1 15 1/2-oz. can pinto beans

2 14 1/2-oz. cans stewed tomatoes

1/3 c. molasses

2 Tbsp. light brown sugar

2 Tbsp. prepared mustard

1 tsp. Kosher salt

1/2 tsp. Tabasco or other hot sauce

6 oz. bacon (1/2 of an average-sized package), divided

1 medium onion, thinly sliced

Preheat oven to 350. Reserving two slices of bacon, cook the remaining bacon in a large skillet. While it's cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.

Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1" pieces and place over the beans. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.

Slow Cooker Instructions:

Follow the instructions for cooking in the oven, except place the ingredients in the crock of a slow cooker instead of baking dish. Cook on low for 4 hours or high for 2 hours.

Chantilly Potatoes
from: My Kitchen Cafe


3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don't have to be evenly flat on top - you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking. When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don't let them burn!). Let rest for about 5 minutes before serving.

Slow Cooker Chili

This is one of the recipes from my church cook book. This was submitted by one of my friends who shares my passion for good deals and good food, so I knew this recipe would be awesome. I have been wanting a good chili recipe, and now I have it! Plus it is done in a slow cooker, so you can let it cook all day while it fills your house with yummy smells. The best part is that is made a lot, so half of it is now sitting in my freezer! Thanks Kim!

Slow Cooker Chili

1 lb ground beef
1 green pepper. chopped
1 red onion, diced
1 4 oz can green chilis
1 15 oz cans kidney beans, rinsed, drained
2 cloves garlic
1 tsp red pepper flakes
2 tbsp chili powder
2 tsp cumin
1 tsp pepper
1 1/2 tsp salt
1/2 tsp caeyenne
1 14.5 oz can diced tomoatoes
1 14.5 cans tomato soup
1 c tomato juice (I didn't have tomato juice so did I another 1/2 can of tomato soup)
1/2 c brown sugar (I am really sensitive to sweet, so next time I think I will use a 1/4 c)
1 can black beans (optional but I would highly reccomend)
1 c frozen corn

Brown the ground beef in a pan, drain and then add to the crock pot. Add remaining ingredients and mix well. Cook on low for 7-8 hours, or cook on high for 3-4. You can also do this vegetarian style!