Slow Cooker Recipe - Apple Cider Pork Roast

This was my first time making this recipe which I found in an old magazine. Making any recipe for the first time dcan be a hit or a miss. It can also be a miss that you know could be a hit with a few changes the next time around. So the recipe I post will be an altered version of what I actually made so that it will turn out perfect next time around.

The flavors were amazing together but some came through a little strong and the cooking time suggested was a little longer then I felt it should have been. My pork turned out a little dry because of it. Still delish but a few tweaks needed for next time which I have put into the following recipe for you guys

Ingredients

1 (2 lb.) boneless Pork Loin Roast

1 1/2  cup apple cider

1/2 cup root beer

3/4  teaspoons salt

1/4 teaspoon pepper

2 sprigs fresh rosemary

1/2 cup craisins


Directions
Sprinkle pork with salt and pepper.  In a nonstick skillet, brown pork for about 2 minutes on each side.  Pour apple cider and root beer in  slow cooker.  Place one sprig rosemary in slow cooker; top with meat and remaining rosemary.  Place craisins around the roast.  Cover and cook on low for 3-4 hours or until meat is tender. DO NOT OVER COOK. Remove meat, cut and serve

Super simple but you for sure want to check on the pork to ensure you don't over cook it. There for it's not one of those toss together and forget about slow cooking recipes but it is work the little extra attention

Hope you guys enjoy this one!

Adventures In Slowcooking: Chicken Enchilada Soup

So as I told you guys I have been missing Mexican food soooo bad and at the same time trying only to use my slowcooker during these heat waves. I found a recipe for Chiken Enchilada Soup and felt a strong need to get it in my mouth!

This one was super easy, makes a lot of soup and was soooo tasty! Here is the recipe for you guys

Chicken Enchilada Soup

 Initial ingredients to cook chicken in:
3 large chicken breast halves
2 (14 oz) cans chicken broth
2 (8 oz) cans tomato sauce
2/3 cup chunky salsa (I used my own homemade salsa)
1/2 cup Zesty Italian Dressing
2 Tbsp chili powder ( I would cut this down to 1 tbsp the next time I make it)
1 tsp cumin
2 tsp onion powder
2 tsp garlic powder




Ingredients to add in after having cooked chicken:
1/4 cup extra virgin olive oil
1/2 cup Masa Harina ( substitute with corn meal you won't find this in most places)
2 cups milk
2 cups frozen corn ( I used freshly cooked corn from husks)
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can pinto beans, drained and rinsed
2/3 cup shredded Cheddar Cheese
2/3 cup shredded Monterrey Jack Cheese
Salt and Pepper, to taste

For Serving (all optional):
Additional shredded Cheddar and Monterrey Jack Cheese
Diced avocados
Sour Cream
Chopped cilantro ( this one is such a great addition to the flavours)
Chopped green onions
Tortilla Chips or stripsn (in my mind a must to have with the soup)

Directions:
Place chicken in a slow cooker (mine was half frozen so don't wory about that part).  Pour chicken broth, tomato sauce, salsa and zesty italian dressing over chicken.  Sprinkle in chili powder, cumin, onion powder and garlic powder. Give a good little stir and then ensure chicken is resting on bottom of slowcooker again.  Cover with lid and cook on low heat for 6 hours.  

Once cooked, remove chicken from slow cooker and set aside.

 Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina (mixture will be thick), slowly pour in milk.  Cook, stirring constantly, until mixture is very thick and it reaches a gentle boil (it should be like the consistency of a porridge). 

 Pour mixture into slow cooker and whisk until smooth.  
Add in corn, Black Beans, Pinto Beans, Cheddar Cheese and Monterrey Jack Cheese.  Shred chicken and stir into soup. 

 Season soup with salt and pepper to taste.  Allow to cook about 10 minutes until all ingredients are heated through. 

 Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions or  tortilla chips.

Hope this heat wave isn't getting to anyone to bad!

 

Adventures In Slowcooking: Barbacoa Beef

So after living down in SanDiego I grew a possibly unhealthy addiction to Mexican food. Mexican food the likes of which you CAN NOT find in Canada. With the awesome summer weather here I have been craving real mexican food more and more! SOOOOO I decided to take it into my own hands and try my hand at some epic mexican treats.

I found a recipe for slowcooker Barbacoa Beef to use for tacos and burritos. I made the beef yesterday so we could have it for lunch today. WOW was the recipe ever spot on! The meat is delish tender and so flavourful! Here is the recipe I used with my own little changes and suggestions

Slow Cooker Barbacoa Beef 

(original recipe and link here)

1 jar of Tomatillo salsa (presidents choice has a great one)
1 bunch cilantro, rinsed well and chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together Jar of tomatillo salasa , cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker. Place the brisket on top of this mixture.  Add stock to cover the meat and place bay leaves on top. (if meat isn't fully covered cut brisket in half and replace in pot).

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart.

Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

I kept all the cooking liquid and frozer it to make a stew in the fall because it was so rich and seemed like a waste to toss out!

Here is my end results ( I made fresh salsa to go with them HERE is my recipe for salsa fresca)

 They were delish and this is for sure a recipe we will be making again in the future!
Hope everyones week is off to a great start!

Adventures in Slow cooking: HealthyTurkey Chili!

Alright so yesterday I made my first attempt at slow cooker chili. It turned out delish! So here is my recipe for you guys to try out!

Ingredients

-1 pound ground turkey
-2 thin turkey breasts
-1 can pinto beans
-1 can white kidney beans
-3 14oz cans of diced tomatoes
- 1/2 a large onion
-2 tsp chili powder
-1 1/2 tsp cumin
- Salt and Pepper to taste

Brown your ground turkey drain all fat and add to your crockpot. Chop onion cook till translucent but not mushy and add to crockpot. Fill frying pan with water bring to a boil and add in thinly sliced pieces of turkey breast cook about 5 mins and add to crockpot. Add remaining ingredients give and give a good stir. Set slowcooker on low and leave for 5 to 6 hours.

 

I turned it off after the 6 hours and went to bed. Woke up did our mornning stuff and opened it up to enjoy a delish super easy lunch. 

 

I haven't used my slow cooker much and now I am wondering why because it took me maybe 20 minutes to prepair this and then I didn't have to think about it. I will now be on a slowcooker binge lol.

Alright I am off to get ready for our little adventure to Hintonburg with the pups! We're going to try out this gourmet donut place we heard about!