Crockpot Asian Pork

I'm on a crock pot kick? Can you tell?  This stuff is fantastic over rice, over noodles, by itself.  I love it.  


Asian Pork (From SkinnyTaste)
2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
kosher salt and fresh cracked pepper
Non-stick oil spray 
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce
1/3 cup balsamic vinegar
3 tbsp sugar
1 tsp hot sesame oil   (or use sesame oil + pinch red pepper flakes)
1/2 tsp Chinese five spice 
3 cloves crushed garlic
1 tbsp fresh grated ginger root
For topping:
1/4 cup chopped scallions
1/4 cup chopped cilantro

Directions:

Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.  In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low. Shred the pork using two forks.  If adding baby spinach,add at the end and cover a few minutes until it wilts. Top with green onions and cilantro.  P.S.  The cilantro makes this OUTSTANDING. 

Cheesy Potatoes

I can't believe I never posted this recipe!  This is my mom's version of Funeral potatoes and it is my favorite one.  I've tried other versions that were good, but nothing quite meets up with this.

1 bag frozen hash browns
1/2 c. melted butter (1 stick)
1 can cream of chicken soup
1 c. sour cream
1 tbsp. dried onion
shredded cheese

Mix all ingredients except for cheese in a bowl.  Spread in 9x13 pan.  Cover and cook at 350 for one hour.  Remove from oven and top with as much cheese as your heart desires.

Creamy Potato Soup

2 c. thinly sliced onions
1 tbsp. olive oil
2 c. milk.
3 tbsp. flour
1 lb. yukon gold potatoes, peeled and sliced
4 c. reduced sodium chicken broth
8 oz. Swiss-style cheese such as Gruyere or Swiss, shredded
snipped fresh herbs
2 oz. baby swiss cheese, thinly sliced

In 4 qt. Dutch oven cook onions in hot oil over medium heat for 5-10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
Add potatoes and chicken broth. Bring to boiling. Reduce heat. Cover and cook 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
Puree soup, half at a time in blender. Return to pot; add shredded cheese. cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Makes 8 one cup servings.

Thyme Potatoes Au Gratin

3 c. whipping cream
1 large clove garlic, minced
2 tbsp. butter, softened
4 lbs. red potatoes
4 oz. Parmesan cheese, grated
2 tbsp. snipped fresh thyme
1/4 tsp. nutmeg
1/4 tsp. pepper
shaved parmesan

Heat oven to 350. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes; do not boil. Remove from heat.

Generously butter 3 qt. bakign dish. Layer 1/3 of potoate slices. In small bowl combine grated cheese, thyme, 1 tsp. salt, nutmeg, and pepper. Sprinkle 1/3 cheese mixture over potatoes.  Pour one-third hot cream. Repeat layers twice. Cover with foil.

Bake 1 1/4 to 1 1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover bake 20-30 minutes , until liquid is absorbed and potatoes are browned and moist. If dish is broiler safe, broil 3 to 4 inches from heat for 2-3 minutes, until top is crisp and brown. Let stand 10 minutes.

Ranchero Beef Hash

1 lb. small red potatoes, chopped
2 tbsp. cooking oil
1 med. carrot, shredded (I leave this out)
leftover roast or steak, chopped
Salt and ground pepper
1 tbsp. butter
4 eggs
salsa

For hash, place potatoes in a 1 1/2 quart microwave safe dish.  Add 2 tbsp. water. Cover and cook for 5-7 minutes in microwave, stirring once.  Drain potatoes.

In a large skillet heat oil over med. high heat. Add potatoes. Cook, stirring occasionally until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast or steak, using a spoon to break beef in bite-size pieces, heat through.  Season to taste with salt and pepper. Keep warm.

In large skillet melt butter over med. high heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3-4 minutes, until whites are set and yolks begin to thicken. For more doneness turn egges and continue cooking 30 seconds.
Divide hash among plates. Top with one egg and salsa.

Shepherd's Pie

Rachel Ward

Potatoes:
2 lbs. potatoes, peeled and chopped
¼ tsp. thyme
¼ tsp. rosemary
½ c. milk
1 tbsp. butter
½ tsp salt
¼ black pepper
(For the potatoes, I use food storage potato pearls but add the thyme and rosemary)
Meat Filling:
1 lb. ground beef
1 onion chopped
½ c. beef broth (I always use water and it works fine)
2 tbsp. ketchup
1 tbsp. Worcestershire
1 ½ tsp. cornstarch
½ tsp. salt
¼ tsp. pepper
1 ½ c. corn (one can works great)
1 tbsp. chopped parsley

Potatoes:
Boil potatoes with thyme and rosemary. Cook until tender. Drain and return to pot. Add milk, butter, salt and pepper and mash.
Meat:
Brown beef and onion until meat is no longer pink. Drain fat. In bowl combine broth, ketchup, Worcestershire, cornstarch, salt, and pepper. Add to beef and cook until bubbly and thickened. Stir in corn and parsley. Preheat oven to 350. Transfer beef to shallow 2 qt. casserole. Drop spoonfuls of potatoes on top. Bake 40 minutes or until potatoes are golden.

Sausage and Hash Brown Casserole

This is John's favorite meal. We have it for his birthday almost every year. I never make it for breakfast, we always have it for dinner, but if you like getting up early enough it would be great. I always serve it with muffins.


12 oz bulk sausage (not links)
1 red bell pepper, chopped
1 ½ c. milk
3 ½ tsp. cornstarch
1 lb. frozen shredded potatoes, thawed or 2 c. shredded potatoes
¾ c. cheddar cheese, shredded (I use way more)

(The recipe suggests an 8x8 square pan. It won’t fit. I have a casserole dish that works, but 9x13 would probably work as well.)
Grease pan. Arrange potatoes in single layer in bottom of pan. Top with half the cheese. Set aside. Brown sausage in skillet until no longer pink. Add pepper, cook for 2 minutes. Add all but 2 tbsp. milk. IN a cup mix remaining milk and cornstarch. Add to sausage and stir until bubbly. Pour over potatoes. Top with remaining cheese. Bake for 45 minutes at 350.