Slow Cooker Pork Roast

2 1/2 to 3 1/2 pound pork roast
2 tablespoons vegetable oil
1 (14.5 ounce) can chicken broth
1/3 cup Worcestershire sauce

In large skillet, brown pork roast in oil until brown on all sides.

  

In slow cooker, place pork roast, chicken broth, and Worcestershire sauce. 

Cover. Cook on low 9 to 10 hours.

I love slow cooker recipes!  They make dinner preparation so easy.  This rich and delicious roast is perfect alone or with gravy or made into a sandwich.  

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Baked Stuffed Pork Chop Casserole

1 (6 ounce) box Stuffing mix, plus the ingredients to prepare
1 apple, chopped
4 thick cut pork chops

Preheat oven to 350 degrees.  Prepare stuffing mix according to package directions.  Add chopped apple.  Mix well.

Cut a pocket in each pork chop. Stuff with stuffing mixture.  Secure with toothpicks.  

In a 13x9 inch baking dish that has been lightly sprayed with cooking spray, arrange pork chops.  Spoon remaining stuffing mixture around pork chops.

Cover with aluminum foil and bake 1 hour.  Uncover and bake an additional 15 minutes.

This recipe was inspired by one I read in the Alcatraz Cookbook.  When we were in San Francisco for Christmas, we toured Alcatraz.  You have to walk through the gift shop to leave the tour.  I bought the cookbook without really looking at it and I am really glad I did.

 
To counter the isolation of living on Alcatraz, they created social clubs.  The wives of the prison guards made up the Alcatraz Women's Club and collected recipes for the cookbook.  First printed in 1952 it features recipes that were popular at that time.  

You can purchase the cookbook buy clicking this link: http://store.parksconservancy.org/store/product.asp?cat=1&sub=364&product=775  It is priced at $5.95.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Posole

 

Posole

1 1/2 to 2 pounds thin boneless pork loin center cut chops
2 (10 ounce) cans enchilada sauce
1 (15.5 ounce) cans white hominy, drained
1 (7 ounce) can green chile
1 (32 ounce) box chicken broth
1/2 teaspoon cumin

Cut pork loin into bite size pieces. 

In large skillet with a small amount of oil, brown pork loin. 

In slow cooker, combine all ingredients.  

Mix well.  Cover.  

Cook on low 6 to 7 hours.

I live in New Mexico and there must be a law that says at every potluck someone must bring Posole.  Recently, I was chosen to provide the Posole for a potluck at our church.  I must confess, I was not their first choice.  The lady who usually makes the soup was out of town so the duty fell to me.  

I was really nervous about making this much loved soup!  I don't have time to make it the traditional way, with lots of ingredients and lots of time in the kitchen.  So I came up with this shortcut recipe.  I am happy to say everyone loved it! 

I used mild enchilada sauce.  If you like it very spicy, use medium or hot enchilada sauce.  I also like to serve sour cream on the side with the Posole. 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Hawaiian BBQ Sandwiches

Slow Cooker Hawaiian BBQ Sandwiches 

4 to 5 pounds beef chuck roast or pork roast
2 tablespoons vegetable oil
1 small onion, sliced
1 cup crushed pineapple, drained
1 1/2 cups barbecue sauce, divided

In large skillet, add oil.  Add roast to skillet, brown all sides over medium high heat.

Spray the inside of the slow cooker with cooking spray for easy clean up.  Place the roast in the slow cooker.  Arrange onion and pineapple over roast.

Pour 1 cup of barbecue sauce over top.  Cover with a lid.  Cook on low 6 to 8 hours.

Remove roast to a cutting board or plate.  Using 2 forks, shredded the roast.

Place shredded meat in a large bowl.  Using a slotted spoon, remove onions and pineapple from slow cooker, place it in the bowl with the meat.  Add 1 cup of liquid from the slow cooker.  Add 1/2 cup barbecue sauce.  Mix well.

Serve on buns.  Makes 6 to 8 servings.

I love to use my slow cooker all year long.  There is nothing like coming home to the delicious aroma of a homemade meal, ready and waiting for you.

Barbecue sandwiches are one of my favorite meals.  But finding a good one can be difficult.  They either have too much barbecue sauce mixed in with the meat, or it has a dollop of sauce spread on top of dried out meat.  With this recipe, the meat is tender and juicy, and each bite has the perfect amount of barbecue sauce.

On Tuesday, we had a fundraiser at Passion Radio. I made the Hawaiian BBQ sandwiches, and they were a big hit!

Our good friend Bill Scott came in to help with the fundraiser.  Bill is not only an incredible fundraiser, he is also an author.  His new book "The Day Satan Called" is due out in October.  This book is generating a lot of buzz in publishing circles.  Nightline is interested in interviewing Bill, and there may soon be a movie deal.  You can download a free chapter of the book at his Facebook page.

Enter my Double Giveaway! 

Follow my blog and or Facebook for your chance to win!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Pulled Pork Sandwiches with Mexican Coleslaw

Pulled Pork Sandwiches 

2 1/2 to 3 pounds boneless pork loin roast
1 cup apple jelly
1 cup ketchup
2 tablespoons apple cider vinegar

In slow cooker, place roast.  In medium bowl, combine remaining ingredients. Mix well.  Pour over roast. Cover. Cook on low 8 to 10 hours.  Using two forks, pull pork apart until shredded. Mix well.

 

Serve on buns.  Makes 6 to 8 servings. 

 Mexican Coleslaw 

1(10 ounce) package confetti coleslaw
1 (16 ounce) jar sliced jalapenos (reserve liquid, dice 1/3 cup sliced jalapenos)
3 tablespoons extra light olive oil
2 tablespoons sugar
1/2 teaspoon celery seed

 

In large bowl, combine coleslaw and diced jalapenos.  In small bowl, combine 1/3 cup jalapeno juice (liquid from the jar containing the jalapenos), olive oil, sugar, and celery seed. Mix well.  Add mixture to coleslaw.  Mix well.

The recipes taken by themselves are delicious, but put them together and you have a one fantastic sandwich!  

The pulled pork is tender and juicy and has that sweet and savory flavor that I love.  Leave the Mexican Coleslaw off of the sandwich, and you have a very kid friendly meal.  

The Mexican Coleslaw is tangy and crunchy.  You can customize the heat in it by choosing mild or hot jalapenos.  I like to use the leftover coleslaw as a topper on tortilla chips.  I take a chip and pile the coleslaw high on top, creating a perfect bite.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Pork Chop Casserole

Pork Chop Casserole

1 (16 ounce) package O'Brien potatoes, thawed
1 (10 ounce) package frozen peas, thawed
1 (10 3/4 ounce) can cheddar cheese soup
4 pork loin chops

Preheat oven to 350 degrees. In 4 quart casserole dish, combine potatoes, peas, and soup. Mix well.  Arrange pork chops on top. Salt and pepper to taste. Bake 1 hour. Makes 4 servings.

I like to lightly brown the pork chops before they go into the oven.  You don't have to do this step.  I just like the color browning the pork chops gives to the dish.

Recipe can be found on page 146 in 

MY KIND OF COOKING COOKBOOK

I sponsor quick and easy cooking contests at state and county fairs.  I love testing all of the unique recipes people enter.  This recipe was an entry in the "Quick & Easy Casserole" contest.  You don't often see pork chops used in casseroles, so I thought you might like to take a look at this hearty one dish meal. 

Tip: Pork-The Other White Meat

Did you know, a serving size portion of pork tenderloin is as lean as a skinless chicken breast?  When looking for the leanest cut of pork, choose a cut that has "loin" on the label.

Pork is often over cooked.  Use a meat thermometer to test the temperature of the pork while it is cooking.  The thermometer should be inserted into the thickest part of the pork.  If the cut of pork you are cooking has a bone, make sure the thermometer is not touching it.  According to the Pork Council, you should cook the pork until the temperature reaches 160 degrees and is a little pink on the inside.

When I was at the Iowa State Fair last year, I had an opportunity to interact with representatives of the Pork Council. Anytime I get a chance to pick the brains of those who are experts in their field I do it. In the course of our conversation, they communicated the fact that pork is really at it's prime when it's slightly pink in the middle. I questioned them about the safety of eating pork that is pink in the middle. They said, "Unlike chicken, it was perfectly safe to eat pork that way." The key again is the 160 degree cooking temperature of the pork. Since they are the experts, (like mom) I feel confident in passing this tip on to you.

I grew up in the Midwest.  Maybe it was just my family, but we ate a lot of pork.  I've had pork cooked almost every way possible.  My mom liked to swap pork for chicken to change a recipe up.  By doing that you can change an old standby recipe into something new and exciting!  On Friday I will be posting my simple and tasty Pork Chop Casserole.