Slow Cooked Pork Roast

I realize everyone is looking for Thanksgiving recipes right now, but since I recently made this and it was such a success at home I wanted to share my newest slow cooked roast pork recipe.

Turkey needs a sidekick, a partner, a comrade, right?

To hell with ham.

ATTN: This.Is.Comfort.Food.

I’m not the biggest pork fan, but every now and then when it’s cooked right, I adore it.

Especially on tacos.

Well….ok, mainly on tacos. Oh – wait, and barbecue. Forgot about that main food group.

But the sauce that I used on this pork made it so decadent that I might just have to make it again very soon. It makes a great marinade, gravy and/or dipping sauce and the pork falls apart.

Did I just use the word decadent? I think I did.

Slow Cooked Pork Roast

1 two-three pound pork roast

1 onion, sliced

1/2 cup ketchup

2 tbsp soy sauce

2 tbsp sesame oil

3 tbsp hoisin

2 tbsp Worcestershire sauce

1/4 cup brown sugar

2 tbsp garlic, minced

2 tsp ginger, minced

1 tbsp onion powder

1/2 cup chicken stock

Combine all ingredients except for the pork and onion slices, whisking to combine. Put the roast with the onion in a slow cooker and then pour the sauce over. Cook on low 6-8 hours.

Cut and serve with your fave side dishes – mashed potatoes, rice, stuff into tacos or make sandwiches.

Now, before you zone out and super-fast scroll down to the picture, please pay attention. Pay Attention Please. I made wasabi mashed potatoes – WASABI.  I want to use profanity at this moment to get my point across, but I will contain myself.

AMAZING.

Ok, I’m over the profanity thing. Well, maybe for a minute or two.

Anyway….that’s a post that will come very soon but it’s definitely not rocket science.

In the meantime enjoy the pork roast!

 

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Guest Post from Katrina’s Kitchen – Mounds Brownies

Hello there! I’m Katrina from In Katrina’s Kitchen and I’m happy to be here! Shea was kind enough to offer my reader’s a savory recipe a few weeks back and I thought I would return the favor and give you all something sweet!

I have a specific routine on how to eat an Almond Joy candy- I always bite off the almond first. Then I feel like I can enjoy my “Mounds bar.” Mounds bars have always been a favorite of mine. They are even more special to me now because my son dislikes coconut. So of course I can keep as many Mounds as I want in the house without the slightest fear of little hands stealing them away from me (and I do!).

I also have specific memories of being annoyed that Almond Joys were not called Mounds. I mean they have a “mound” on top of them! Right? Are you with me?! Someone along the line messed that one up if you ask me. Of course no one cares what preteen Katrina thinks. Now you can make your own version. You can even call them whatever you want.

Mounds Brownies

Ingredients:

  • 1 Family Size (9×13) pan of brownies, prepared
  • 5 1/3 Cups shredded, unsweetened coconut
  • 14oz Can sweetened condensed milk
  • 1 ½ Cups powdered sugar
  • 1 Can of chocolate frosting

Directions:

  1. Prepare brownies and let cool completely.
  2. In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
  3. Spread coconut mixture over brownies.
  4. Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
  5. Pour frosting over the coconut mixture. Let cool and set up.
Enjoy!
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Cute Little Brownie Turkeys

How.Dang.Cute.

 

Y’all know I’m not a baker, and not too crazy about sweets.

However, I do have a family and they definitely are on the extreme end of being crazy about them. These are not difficult at all and the kids can help you out with them.

I got this recipe from Sweet Tooth. What a great idea.

If you haven’t noticed yet – I forgot the beaks! Oh well…they were still enjoyed and talked about and loved.

But it does look like they’re smiling (at least one of them), and the one in the back is obviously eating, no?

Turkey Brownie Balls

3/4 cup melted butter

1 1/2 cup sugar

3 whole eggs

1 1/2 tsp vanilla

1/2 cup cocoa

3/4 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1 cup semi sweet chocolate chips

1 bag candy corn

1 box Whoppers candy

1 box Passion Cherry Tic-Tacs

1 bag peppermint pearls

7 oz melting chocolate

For the brownies: (These are Sweet Tooth’s directions)

Preheat the oven to 350 degrees

Beat together butter, sugar, vanilla, and eggs

In a separate bowl combine the dry ingredients and then slowly add the mixture to the wet

Mix in the chocolate chips until well-combined

Pour batter into a 9×13″ well-greased pan and bake for 22-25 minutes

Let brownies cool

With your hands, form 1″ balls with the cooked brownies

Lay them on a parchment paper lined cookie sheet and chill them in the refrigerator for 30 minutes to an hour.

To decorate:

Use the edible marker to draw pupils on the peppermint pearls

Melt 1 square of baking chocolate according to the package’s directions

Using a toothpick, use the melted chocolate as glue to attach the pearls and tic tacs to the Whoppers. Let these dry for about 20 minutes

Melt 1 box (6 squares) of baking chocolate according to the package’s directions

Dunk each brownie ball into the melted chocolate with a spoon, tapping the spoon on the edge of the bowl to remove excess chocolate

Place the ball back on the parchment paper covered cookie sheet, and attach the Whopper head and 3 candy corns.

Sorry little beakless brownie turkeys…..next year I’ll remember. I promise 😉

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Thanksgiving Side Dish – Cauliflower Salad with Tarragon Dressing

In preparation for Thanksgiving, I’m going through all my “favorites” that I’ve saved specifically for the menu and loaded them into their own folder, I’m going through my cookbooks and perusing other great blogs (of course!).

This one is actually something I made about five years ago – cleaning out the fridge and pantry. I initially made it with broccoli and I loved it so much I’ve made it several more times and also tried it with cauliflower, which is equally as good. (FYI: I didn’t cook the broccoli, but I felt like the cauliflower salad wouldn’t be as good raw).

Just a quickie nutritional tidbit….Cauliflower is high in fiber, folate and vitamin C, extremely low in fat and can be a great sub for mashed potatoes if you’re watching carbohydrates. If you haven’t seen it, check out my Cauliflower Smash with Grey Poupon Gravy. It’s so yummy and would be a great low carb side dish for your Thanksgiving spread.

Cauliflower Salad with Tarragon Dressing

1 head cauliflower, washed and broken into pieces

3/4 cup salted peanuts

1/3 cup raisins (or craisins, dried blueberries, or your favorite dried fruit)

1/4 cup white wine vinegar

3 tbsp mayonnaise (not low-fat)

2 tbsp olive oil

1 tbsp dried tarragon

Salt

Pepper

Bring a large pot to a boil and add the cauliflower; cook for 5-7 minutes or until tender. Whisk together the vinegar, mayo and tarragon. Salt and pepper to taste.

Drain the cauliflower, and throw it all in a big mixing bowl. Add the raisins and peanuts, then drizzle the dressing over the top. Toss to thoroughly combine.

This salad is great warm, but it’s also really good cold after it’s sat in the fridge for about a day.

Happy Monday!

~Dixie Chik~

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Candied Jalapenos (Cowboy Candy)

Oh my gracious.

Wow, are these good. So good in fact, I made myself sick eating them and one of my coworkers now has mouth sores from eating so many at one time.  Alright, maybe I’m being a little dramatic, but her mouth does burn.

Sorry, Sheila.

I was a bit intimidated at first because I had never canned (or jarred) anything before and it seems so….complicated. But I wanted to make them so bad, and it is SO not complicated! I’ve made three batches now and it’s a cinch.

If you are a jalapeno fan, you will absolutely LOVE, INHALE, and forever CHERISH these pretty little gems. Ok, maybe not cherish them since you’ll be eating them, but you could cherish the recipe.

I found it on Tasty Kitchen by Rebecca from Foodie With Family – and – here’s the link.

Candied Jalapenos

3 lbs. fresh jalapeno peppers, washed

2 cups apple cider vinegar

6 cups white granulated sugar

1/2 tsp tumeric

1/2 tsp celery seed

3 tsp granulated garlic

1 tsp cayenne pepper

Wearing gloves, cut the stems from the jalapenos and discard. Slice into uniform discs and set aside.

In a large pot, bring the vinegar, sugar, tumeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes.

Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.

Bring the heat back up to a boil and boil hard for 6 minutes. Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it’s full to 1/4″ of the rim. (Yes, I know the picture below does not depict that, but hey – a girl’s gotta snap a picture when she can).

Wipe the rims and place clean two-piece lids on the jars.

Sweet and hot. Such a fabulous combination.

Oh, and look what I did (this is only one example of what I’ve been throwing these on)….

This is my Salisbury Steak with Balsamic Gravy topped with the pretty little things.

SO. GOOD.

Enjoy!

~Dixie Chik~

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