Cafe Rio Sweet Pork

Living out in the Midwest, we don't have the luxury of Cafe Rio.

So, I found this copycat recipe to make and it did the trick!

I broke it down into steps and remember to marinate it overnight for best results!

Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.

To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!

Enjoy!

INGREDIENTS

step 1:

2 pounds pork (rib meat or loin)

¾ cup coke

¼ cup brown sugar

step 2:

1 cup coke

¼ cup water

½ teaspoon garlic salt

¼ teaspoon onion salt

¼ teaspoon chili powder

step 3:

¾ cup coke

¾ cup brown sugar

¼ teaspoon chili powder

1 4 ounce can diced green chiles

10 ounces mild red enchilada sauce

INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/

Root Beer Pulled Pork

Root Beer Pulled Pork Sandwiches

This is a wonderful crock pot recipe, but warning: it cooks in the crock pot for 10-11 hours, so some planning is required when you make it. I was up early one morning so I got mine in my crock pot at 7:00am and it was done by around 5:00pm.

Perfect recipe for a mom on the go!

There is also a low carb option, by skipping the bun and using lettuce cups. (photo below)

You will need:

1 (5-6 pound) bone in pork shoulder butt roast

1 (1 oz) envelope dried onion soup mix

Salt and pepper

1 (12 oz) can root beer (Mug)

2 cups barbeque sauce, divided

10 hamburger buns

To Make:

Trim the pork roast of excess fat. 

Place on a work surface and sprinkle with the onion soup mix. 

Use hands to rub in onto meat well. Sprinkle generously with salt and pepper. Place the seasoned roast in your slow cooker.

In a medium bowl, whisk together the root beer and ½ cup of the barbeque sauce. Pour over the roast in the slow cooker.

Cook and cover on low for 10-11 hours. 

Remove the roast to a cutting board and let cool a few minutes. 

Use 2 forks to shred the pork, cutting around and disgarding all but ¾ cup of the juices. Disgard any fat pieces. 

Place all of the pulled pork back into the slow cooker along with the reserved juices. 

Add remaining 1 ½ cups barbeque sauce. 

Stir to combine and put lid back on.

 Cook on high heat 15-20 minutes. 

Meanwhile, preheat the oven to 200 F.

Split the buns and place cut side up on a baking sheet. 

Warm in the oven until ready to serve. 

Scoop pulled pork onto warmed buns and serve immediately.

Low carb option too: skip the bun and place them in lettuce cups.

Source: Recipe girl by lori lange

Braised Brisket

Braised Brisket
I saw this recipe and knew immediately that my husband would love it....which he did!
I loved that it was a crock pot recipe, those are the best, and I seared mine on the stove top and then transferred it to the crock pot for the rest of the day.

You will need:

1 (3 pound) brisket

¼ cup salt

1 Tbsp pepper

¼ cup vegetable oil

1 carrot, peeled & roughly chopped

1 medium yellow onion, roughly chopped

2 stalks of celery, roughly chopped

4 cups dry red wine

1 Tbsp beef Better than Bouillon or 3 bouillon cubes

2 Tbsp tomato paste

6 sprigs of fresh herbs (any combination of 2 sprigs each of rosemary, thyme, parsley, or oregano)

What to do:

The brisket can be braised in a crock pot or pressure cooker, or on the stove top or in the oven- whichever you prefer. If you choose the oven, set it to 375 F.

If  you have a roasting pan large enough for the shape of the brisket, use that to sear the brisket on stove top. If not, use 6 quart saucepot & cut brisket in half to fit.

Season brisket with salt and pepper.

Heat the oil in saucepot or roasting pan on high. Cook brisket for 5 minutes on each side to sear well. Remove meat from pan and add carrot, onion, & celery to pan. Roast vegetables for 5 minutes until they start to brown.

Shimmy the meat back into the pan, or if using crock pot, pressure cooker, or different pan, move the meat and vegetables there.

Add red wine. Anything you have is fine. Cover the brisket with water and add Better than Bouillon, tomato paste, and fresh herbs.

Cooking options

Oven: 3 hours at 375 F

Saucepot: 3 hours on low, with pot tightly covered with lid or foil

Crock pot: 3 hours on low

Pressure Cooker: 2 hours on medium-low

Once the brisket is done cooking, remove the pot or pan from heat, and let the meat rest 30 minutes in the juices. 
Use a spoon to skim any fat off the top of the liquid.

If the sauce isn’t thick enough, transfer it to a medium saucepot and cook it over medium heat until it reduces to the thickness you want. 
Then return it to the cooking vessel.

Slice the brisket and put it back in the sauce.

I like to serve with mashed potatoes or cauliflower gratin.

Recipe Source: The Busy Mom’s Cookbook by Antonia Lofaso

Simple Crock Pot Chicken

I remember as a child eating a meal of tender chicken shredded on top of a bed of mashed potatoes with some flavorful dressing.

Well, this recipe brought all that back.

You can serve it over a bed of egg noodles or mashed potatoes, whatever you prefer. 

This recipe won't disappoint!

You will need:

                                            3 large skinless chicken breasts (bone in)
                                             1 (14 1/2 ounce) can chicken broth
                                    2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages                                             mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix
                                                                 
                                                                 Directions:

Place chicken breasts(you may remove bones if you like) in crock pot. 

Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. 

Cook on low 8 hours, or high 4-5 hours. Check for tenderness. 

When it fall off the bone when pulled with a fork, remove from crock pot. 

Remove bones.

In a saucepan, pour 2 cups of broth from crock pot. 

Add 2 packages gravy mix and stir until it thickens, about 2 minutes.

 If you like you can make gravy from scratch, using the crock pot broth.

Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy!

Source: http://www.food.com

Indoor Ribs

I found this recipe in a Williams Sonoma Catalog and it looked so good, so I knew I had to try it.

The basis of the recipe comes from their Rib Starter sold in their stores.

So if you want to make some yummy ribs and the weather is just TOO COLD to get outside and grill, then look no further, you have found the perfect recipe.

You will need:
1 jar Williams Sonoma Rib Starter

2 slabs baby back ribs, about 5 lb. total

1 cup chicken stock

To Make:

Set aside  3/4 cup rib starter for brushing ribs and 1 cup starter for serving.

Cut rib slabs in half; place in slow cooker.

Add remaining starter and stock.

Cover; cook on low according to package until ribs are fork-tender, usually about 7 hours

(rotating halfway through)

Preheat broiler.

Place ribs, round side down, on foil-lined baking sheet;

brush with half of the 3/4 cup reserved starter.

Broil 5 minutes. Turn ribs over; brush with remaining half of starter. Broil 5 minutes more.

Transfer ribs to carving board; cut between bones.

Serve immediately with remaining 1 cup starter.

Source: Williams Sonoma Catalog

Bacon, Leek, and Tomato Brisket

I happened to be watching Rachel Ray one morning and she made this bacon, leek, and tomato brisket and not only did it look SO tasty, delicious, and flavorful, but it also looked super easy.

The only issue I had was that I didn't know how to chop leeks, but after watching a quick youtube video for it, I got it.

All you do is sear the meat and then throw it all into a Crock Pot!

Let it cook the day away and fill the house with a wonderful aroma!

Bacon, Leek, and Tomato Brisket

Ingredients

• 1 tablespoon EVOO 
• 1/3 to 1/2 pound thick-cut, smoky bacon, chopped
• Salt and ground black pepper
• 1 3-pound beef brisket
• 2 large leeks, thinly sliced
• 2 pints grape tomatoes
• 2 to 3 cloves garlic, finely chopped or grated
• 1 bay leaf
• 1 cup beef stock or broth
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 
  

Place a large skillet over medium heat with EVOO, one turn of the pan. 

Add bacon to the pan and cook until golden brown, about 5 minutes.

 Remove bacon with a slotted spoon and reserve. 

Return the skillet to medium-high heat with the bacon fat. 

Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side.

While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. 

Season with salt and pepper and stir to combine.

{Chopping the Leeks}

Add the seared meat to the crock pot and cover.

 Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. 

Serve in shallow bowls with croutons and salad on top or next to mashed potatoes and let all those delicious juices mix together!

Source: Rachel Ray

Crock Pot Chicken Parmesan

CROCK POT CHICKEN PARMESAN

Whenever we go out for date night, and if we go to an italian place...it's about 80% guarantee that I will order Chicken Parmesan.
I love the crunchiness of the chicken, the sauce, and the melty ooey, gooey cheese on top!

This recipe makes it in the crock pot and it's very good, just be careful to check when it's done and not let it over cook or it will become dry.

You will need:

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

To Make:

Spread the 1 TBSP of olive oil into the bottom of your crockpot.

Beat the egg with a fork in a separate bowl.

Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.

Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot.

Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.

Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.

Serve with your favorite pasta.

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

I've tried many recipes for this recipe and I've yet to find one that has great flavor, but that doesn't take a ton of time.
Alas, I have found it!

You will need:         
4 boneless, skinless chicken thighs
          1 (4 oz) can chopped green chillies, drained 
                2 cloves of garlic, minced
                1 yellow onion, diced
                2 (15 oz) cans diced tomatoes, including juice
                1/2 - 1 c. chicken broth
                1 tsp. cumin
               salt and pepper
                corn tortilla chip strips (can be found at most grocery stores) OR 4 corn tortillas, sliced into 1/4 inch strips
                2 Tbsp chopped cilantro
                  1/2 c. shredded Monterey jack cheese
                 1 lime, cut into wedges
             1 avocado, diced (optional) -  Tip: Toss with lime juice to prevent browning!

To make:

Place the chicken in the crock pot. 

In a separate bowl, combine chillies, garlic, onion, tomatoes, 1/2 c. chicken broth, and cumin.

 Mix together and pour over chicken. 

Cook on high for 3 hours or on low for 5 1/2 - 6 hours. 

(I prefer cooking on low so the chicken is more tender.)

When done cooking, shred the chicken with two forks. 

Give the broth a taste test and add more chicken broth if you think it needs it.

 Just before serving, throw in the tortilla strips and cilantro right before serving. 

Stir together.

Serve in soup bowls and top with shredded cheese, avocado, and squeeze of lime!

Creamy Potato Soup

Paula Deen Crockpot Potato Soup

I LOVE potato soup and I've tried many recipes, but usually they take a ton of time to cook the potatoes, let them cool, then slice and dice, and finally make a soup with them.

Well my friends....welcome to my favorite potato soup recipe yet!

This was SO easy and quick, just throw it all in the crock pot!

And unlike the other potato soup recipes out there, it wasn't heavy and didn't leave me feeling sick or like I ate too much.

It was just right! 

To make this you will need...

Ingredients:

1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of chicken soup

1 Tbsp onion powder

1/3 tsp. ground black pepper

1 (8oz) package cream cheese (softened)

Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion powder, and pepper. 

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

4. Garnish with green onion.

  

 You could even have a "toppings bar" at your party, letting your guests choose from all sorts of toppings for their soup...shredded cheese, chives, bacon bits, sour cream, etc. Then serve with crackers or bread. 

Source: Paula Deen

Crock Pot Turkey Breast

Crock Pot Turkey!

 
This recipe has been called the Turkey Breast of Wonder.

It is a crock pot recipe and not only do I love how easy it it, but it is really good.

Especially when you're craving some mashed potatoes, turkey, and stuffing (and it's not anywhere near Thanksgiving!)

My only recommendation is:

 Make sure you buy a turkey breast small enough to fit in your crock pot.

You will need:
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
 
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. 

Set it on a pan, so you don't have juices running all over when you open up the bag. 

Cut a hole in the top of the bag and remove the packaging.

 Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 

2. Place the old bird in the crock pot. 

3. Pour yourself 1/2 cup of orange juice. 

Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 

4. Mix the ingredients together and pour them over the top of the bird. 

5. Sprinkle a bit of salt and pepper over the top. 

Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. 

6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

Source: www.jamiecooksitup.blogspot.com