Laurie's Kitchen

A cooking blog of some of my favorites

SLOW COOKER BALSAMIC HONEY PULLED PORK February 2, 2014

Filed under: Dinner,Gluten Free,Pork,Slow Cooker — laurms15 @ 10:38 am

SLOW COOKER BALSAMIC HONEY PULLED PORK

Recipe originally found on http://www.justataste.com/

Yield: 4 TO 6 SERVINGS
Prep time: 10 MIN
Cook time: 9 HOURS

INGREDIENTS:

1 (3-pound) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (Raspberry or plum jam can also work)
1/4 cup hoisin sauce
1cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1+ Tablespoon cornstarch

DIRECTIONS:

Place pork shoulder in a Tupperware or large ziplock.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.

Place in fridge overnight so in the morning you just need to pour the entire thing into the slow cooker. If you do not wish to marinate this is not required at all. I just find it easier to prep the night before.

Place pork and glaze in the slow cooker. Cover and cook the pork shoulder on LOW for 9 hours.

Remove the pork shoulder from the slow cooker (saving the liquid) and place into a bowl. Using two forks, shred the pork into smaller pieces.

Pour the liquids from the slow cooker into a saucepan over medium-high heat and whisk in the corn starch. Bring the sauce to a boil and cook it until it reduces and has thickened. Pour some of the sauce over the pork and mix. Save the rest so people can add a bit more sauce to their individual portion.

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Savory Pepper Steak

Filed under: Beef,Dinner,Gluten Free,Slow Cooker — laurms15 @ 5:23 am

Ingredients
1½ lbs round steak, cut into ½ in strips
¼ cup flour
½ tsp salt
½ tsp pepper
1 small onion, diced
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce

Instructions
Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.

 

French Dip Sandwiches April 29, 2012

Filed under: Beef,Dinner,Dutch Oven,Lunch,Recipe Swap,Slow Cooker — laurms15 @ 12:40 pm
My recipe for this recipe swap was French Dip Sandwiches. It was slow cooker week and this was one I knew my husband and I would love. I was happy to see that the cook time was 10-12 hours which for us is perfect since we work in the city. This recipe was AMAZING. Both of us enjoyed it so much. I just made a green veggie to eat on the side and served it like that. I didn’t eat much of the bread to keep it a little lower carb but even without the bread it was fantastic. I did make a couple of adjustments to the recipe to make the flavor a little stronger but here is the original http://allrecipes.com/recipe/french-dip-sandwiches/
Prep Time:
10 Min
Cook Time:
12 Hrs
Ready In:
12 Hrs 10 Min
Ingredients
  • 1 (4 pound) boneless beef roast
  • 1 cup soy sauce
  • 2 beef bouillon cube
  • 2 bay leaves
  • 3 teaspoons ground black pepper
  • 3 teaspoon dried rosemary, crushed
  • 3 teaspoon dried thyme
  • 3 teaspoon garlic powder
  • French bread

Directions

  1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. I used an angus beef pot roast so there wasn’t much fat on it and I did leave just a little bit of fat on for flavor.
  2. Combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder in the slow cooker then add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

I can’t wait to make this one again for friends!!

 

Slow Cooker Brisket October 25, 2011

Filed under: Beef,Dinner,Dutch Oven,Slow Cooker,Winter — laurms15 @ 11:03 pm

Ingredients

  • 2 tablespoons vegetable oil
  • 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
  • Kosher salt and freshly ground pepper
  • garlic powder/salt
  • 1 12-ounce bottle stout beer (I used two bottles of Guinness instead of one)
  • 4 stalks celery, cut into large pieces
  • 2/3 cup packed dark brown sugar
  • 1/2 cup tomato paste
  • 1/2 cup red wine vinegar
  • 1/3 cup dijon mustard
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika (I used additional to season)

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, paprika, and garlic salt, then brown on all sides, about 10 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. (I added in the second bottle of Guinness) Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

I saved the leftover meat in the liquid from the slow cooker and was thankful that it wasn’t oily so I served the leftovers over egg noodles.

This can also be done in the dutch oven.

 

Balsamic Glaze Pork Loin October 16, 2011

Filed under: Dinner,Dutch Oven,Pork,Slow Cooker — laurms15 @ 10:30 am

This was a fantastic slow cooker recipe! I found it on Pintrest (love) I served it with these potatoes and a vegie.

Ingredients:
1 (3 pound) boneless pork loin (fed 4 adults with 1 portion leftover)
1+ tablespoon ground sage
1+ tablespoon salt
1+ tablespoon pepper
1+ tablespoon garlic powder
1/2 cup water
1/2 cup balsamic vinegar
1/2 cup soy sauce
Glaze
1/2 cup brown sugar
3 tablespoons cornstarch
1/4 cup balsamic vinegar
1/2 cup water
4 tablespoons soy sauce
Directions:
I will preface this by saying the measurements above are approximate as I don’t measure usually when I cook but these are my best guesses. Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water, 1/2 cup of soy sauce, 1/2 cup of balsamic vinegar. Cook on low for 8 hours (or high for 5 hours).
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Original Recipe to which I made a few adjustments.
 

Briskett February 14, 2011

Filed under: Beef,Dinner,Dutch Oven,Fall,Slow Cooker,Winter — laurms15 @ 1:38 pm
The theme this time was weekday meal that less then 30min prep. I picked a slow cooker recipe that I usually do in my Dutch Oven but is great for a slow cooker too.
Briskett

Ingredients:

  • 2 large garlic cloves (chopped or whole)
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped (sometimes I use dried)
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 5 large carrots, cut in 3-inch chunks
  • 5 celery stalks, cut in 3-inch chunks
  • 1 large red onion, halved
  • (1) Bottle dry red wine (more or less depending on what fits in your crock pot)
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves (dried is ok)
  • 3 bay leaves (dried)
  • Beef  or vegetable Broth (as needed to cover brisket if wine is not enough or if you are not a fan of a strong wine flavor)

Directions:

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a Dutch Oven (or pan if you are using the crock pot) over medium-high flame and coat with half of the olive oil. Put the brisket in the Dutch Oven (pan) and sear to form a nice brown crust on both sides. Should only take a couple minutes per side. If using the crock pot transfer the brisket to your crock pot, then lay the vegetables,garlic and onions all around the brisket in the Dutch Oven or crock pot. Add the wine and tomatoes and beef broth if necessary; toss in the parsley, rosemary and bay leaves. If using the Dutch Oven cook at 350-400 for 4-5 hours. If using the crock pot cook on low for about 6 to 8 hours until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes then slice thinly. Scoop the vegetables out of the roasting pan and onto a platter.

I usually serve with a potato side. You can either stick the potatoes in the crock pot or make them as a separate side. I prefer to cook them and make a smashed/mashed potato because its pretty quick and a family favorite.

This is a recipe adapted from a Tyler Florence Recipe