Slow Cooker

Spicy Mango Pork Tenderloin

Published on by Kait Nolan

Kroger’s had pork loins on special the last couple of weeks and I stocked up.  I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin.  Melt in your mouth tender and full of flavor.  I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin.  We ate ours with some fresh summer corn and avocados.  Pardon the lousy picture.  I was so busy eating, I forgot to take a pic of the fresh dish.  This was the leftovers.

Spicy Mango Pork Tenderloin

Ingredients:

  • pork tenderloin (mine was about 2 lbs)
  • 1/3 cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1/2 tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Directions:
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

 

Spicy Mango Pork Tenderloin
 
Save Print
Kroger's had pork loins on special the last couple of weeks and I stocked up. I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin. Melt in your mouth tender and full of flavor. I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin. We ate ours with some fresh summer corn and avocados. Pardon the lousy picture. I was so busy eating, I forgot to take a pic of the fresh dish. This was the leftovers.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • pork tenderloin (mine was about 2 lbs)
  • ⅓ cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Instructions
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

Bratwurst Potato Soup

Published on by Kait Nolan
The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers).  While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn’t chicken and rice (which is our go to, but I caught the flu right after my husband, so I’d already ODed).  I decided to do something with a pound of brats and potatoes in a rich broth.  I made some Irish soda bread to dip.
Bratwurst Potato Soup
Ingredients:
  • 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
  • 4 cups chicken stock
  • 4 cups diced russet potatoes, skin on
  • 1 stalk celery, finely diced
  • 1 onion, diced
  • 3/4 cup finely grated carrots
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1 teaspoon kosher salt
  • ground black pepper, to taste
  • 1 bottle hard apple cider
  • cheese or cheese substitute (I used cheddar Daiya) to top
  • sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top

Directions:

  1. Brown, drain, and rinse sausage.
  2. Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
  3. Cook on low for 6 hours.
  4. Top with a spoonful of your sour cream and a sprinkle of cheese.  Stir to melt.
Bratwurst Potato Soup
 
Save Print
The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers).  While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn't chicken and rice (which is our go to, but I caught the flu right after my husband, so I'd already ODed).  I decided to do something with a pound of brats and potatoes in a rich broth.  I made some Irish soda bread to dip.
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
  • 4 cups chicken stock
  • 4 cups diced russet potatoes, skin on
  • 1 stalk celery, finely diced
  • 1 onion, diced
  • ¾ cup finely grated carrots
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1 teaspoon kosher salt
  • ground black pepper, to taste
  • 1 bottle hard apple cider
  • cheese or cheese substitute (I used cheddar Daiya) to top
  • sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top
Instructions
  1. Brown, drain, and rinse sausage.
  2. Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
  3. Cook on low for 6 hours.
  4. Top with a spoonful of your sour cream and a sprinkle of cheese.  Stir to melt.

Pulled Pork Tortilla Soup

Published on by Kait Nolan

I recently got a smoked Boston butt for a youth group fundraiser (and how great an idea is that?  Allergen friendly, not crap processed food, and OMG it’s fabulous) that netted me a gallon and quart freezer bags full of pulled pork.  I can only eat so many barbeque sandwiches, so once the weather started cooling down, I decided to see if I could adapt it to a soup.  Because we love all things Mexi-flavored in this house, the most obvious thing to convert was my chicken tortilla soup.  The end result was spicy and delicious and perfect.   Servings: 6 at 337 calories and 17 grams of fat (before toppings)

Pulled pork tortilla soup

 

 

Ingredients:

  • 3 cups pulled pork
  • 4 ounces diced green chilies
  • 15 oz can of diced tomatoes
  • 1/4 cup bell pepper, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1 medium onion chopped
  • 32 ounces chicken stock
  • 8 ounces Mexican tomato sauce (if you don’t like heat, just use regular tomato sauce)
  • 2 cups black beans, rinsed
  • 2 cloves garlic, minced
  • 1/2 tbs chili powder
  • 1 tbs cumin
  • 1 cup water
  • 2 tsp sea salt

Directions:

1. This is one of those fabulous fix it and forget it recipes. It’s literally dump all the ingredients in the crock pot and cook on low for 6 hours.

2. Serve with sour cream, cheese, avocado, tortilla chips–whatever floats your boat.

 

 

Pulled Pork Tortilla Soup
 
Save Print
I recently got a smoked Boston butt for a youth group fundraiser (and how great an idea is that?  Allergen friendly, not crap processed food, and OMG it's fabulous) that netted me a gallon and quart freezer bags full of pulled pork.  I can only eat so many barbeque sandwiches, so once the weather started cooling down, I decided to see if I could adapt it to a soup.  Because we love all things Mexi-flavored in this house, the most obvious thing to convert was my chicken tortilla soup.  The end result was spicy and delicious and perfect.   Servings: 6 at 337 calories and 17 grams of fat (before toppings)
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 3 cups pulled pork
  • 4 ounces diced green chilies
  • 15 oz can of diced tomatoes
  • ¼ cup bell pepper, chopped
  • ½ cup roasted red peppers, chopped
  • 1 medium onion chopped
  • 32 ounces chicken stock
  • 8 ounces Mexican tomato sauce (if you don't like heat, just use regular tomato sauce)
  • 2 cups black beans, rinsed
  • 2 cloves garlic, minced
  • ½ tbs chili powder
  • 1 tbs cumin
  • 1 cup water
  • 2 tsp sea salt
Instructions
  1. This is one of those fabulous fix it and forget it recipes. It's literally dump all the ingredients in the crock pot and cook on low for 6 hours.
  2. Serve with sour cream, cheese, avocado, tortilla chips--whatever floats your boat.

Beef, Bean, and Mushroom Soup

Published on by Kait Nolan

The weather’s cooling off (well, dropping to cool evenings and low 80s during the day—we call that cool in Mississippi) and that means SOUP.  Crock pot soups make a marvelous means of cleaning out the pantry dish.  I had some beef stew meat in the freezer that needed using and…after that it was pulling stuff out of the back of the pantry and saying “this looks good” and tossing it in the pot.  The end result was a shockingly flavorful soup that was a big hit with hubs.  It’s high in fiber, high in protein, and low in fat.  A winner.  Makes 4 enormous servings at  430 calories and 7.6g of fat.

Ingredients:

  • 2 tbs oil (olive, canola, or bacon grease)
  • 1.5 lb beef stew meat
  • 1/4 cup dried navy beans
  • 1/4 cup dried northern beans
  • 1/4 cup dried pinto beans
  • 1/4 cup dried red beans
  • 1 onion chopped
  • 4 cups beef broth
  • 4 ounces dry red wine
  • 1/2 cup roasted red peppers, diced
  • 1 tbs minced garlic
  • 1 can diced tomatoes
  • 2 cans sliced mushrooms
  • 2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp red pepper flakes

 

Directions:

1. The night before you plan to cook this, put your beans in a large bowl of water to soak (or follow the quick soak instructions on the bag).

2. On cooking day, season up your meat generously with salt and pepper, and sear off in the oil over medium high heat.  You can use any oil, but I totally had leftover bacon grease and I swear it added an extra layer of flavor.

3. Add the beef, beans, beef stock, tomatoes, peppers, onions, garlic, red pepper flakes, and wine.

4. Cook on low for 6-8 hours.

5. In the last hour or so of cooking, add the mushrooms.

6. Serve up with your favorite crusty bread or a grilled cheese.

 

 

Beef, Bean, and Mushroom Soup
 
Save Print
The weather’s cooling off (well, dropping to cool evenings and low 80s during the day—we call that cool in Mississippi) and that means SOUP.  Crock pot soups make a marvelous means of cleaning out the pantry dish.  I had some beef stew meat in the freezer that needed using and…after that it was pulling stuff out of the back of the pantry and saying “this looks good” and tossing it in the pot.  The end result was a shockingly flavorful soup that was a big hit with hubs.  It’s high in fiber, high in protein, and low in fat.  A winner.  Makes 4 enormous servings at  430 calories and 7.6g of fat.
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 2 tbs oil (olive, canola, or bacon grease)
  • 1.5 lb beef stew meat
  • ¼ cup dried navy beans
  • ¼ cup dried northern beans
  • ¼ cup dried pinto beans
  • ¼ cup dried red beans
  • 1 onion chopped
  • 4 cups beef broth
  • 4 ounces dry red wine
  • ½ cup roasted red peppers, diced
  • 1 tbs minced garlic
  • 1 can diced tomatoes
  • 2 cans sliced mushrooms
  • 2 tsp kosher salt
  • ½ tsp fresh ground pepper
  • 1 tsp red pepper flakes
Instructions
  1. The night before you plan to cook this, put your beans in a large bowl of water to soak (or follow the quick soak instructions on the bag).
  2. On cooking day, season up your meat generously with salt and pepper, and sear off in the oil over medium high heat.  You can use any oil, but I totally had leftover bacon grease and I swear it added an extra layer of flavor.
  3. Add the beef, beans, beef stock, tomatoes, peppers, onions, garlic, red pepper flakes, and wine.
  4. Cook on low for 6-8 hours.
  5. In the last hour or so of cooking, add the mushrooms.
  6. Serve up with your favorite crusty bread or a grilled cheese.

Crock Pot Pulled Pork

Published on by Kait Nolan

It’s barbeque season.  Now I am seriously opinionated about barbeque (most folks are when it comes to barbeque).  I’m from Mississippi where pulled pork rules the day, but I’ve got Texas family, so I was raised on brisket.  Sadly, the latter is not cheap.  Pork shoulder, however, goes on special regularly at my local grocery store, so when hubs mentioned that barbeque sounded good last week, I picked one up.  Our smoker is in storage, so I had to come up with some other means of getting that smoky flavor.  Starting it on the grill and finishing low and slow in the crock pot was the way to go.  Hubby’s verdict: “This is one of the best pulled pork sandwiches I’ve ever had.”  Success.

Ingredients:

  • 1 tbs kosher salt
  • 1 tbs ancho chili powder (you can use regular chili powder, but I prefer ancho)
  • 1 tbs cumin
  • 2 tsp paprika
  • 2 tsp onion powder
  • 1 tbs garlic powder
  • 1 package apricot Jello
  • 1/2 tsp ground ginger
  • 1 tsp red pepper flakes
  • pork shoulder or picnic roast

Directions:

1. Mix all the dry ingredients and whisk together.

2. Cut any excess fat or skin off the pork shoulder (sometimes they have it, sometimes they don’t).

3. Massage the dry rub into the pork shoulder.

4. Wrap the pork shoulder tightly in plastic wrap and refrigerate at least overnight, preferably for 24 hours.

5. Preheat your grill to about 350 degrees.

6. Cook the pork shoulder for approximately 15 minutes per side.  We’re just getting a little caramelization and smoky flavor here.

7. Remove the pork shoulder to your crock pot and cook on low for 8-10 hours or until the meat falls off the bone.

8. Remove the bone and discard.

9. Use a pair of forks to shred the meat, then let it hang out in the juice for a while, so that they reabsorb into the meat.

10. Serve on buns, in quesedillas, in fried rice, or however you wish.

 

 

Crock Pot Pulled Pork
 
Save Print
It's barbeque season.  Now I am seriously opinionated about barbeque (most folks are when it comes to barbeque).  I'm from Mississippi where pulled pork rules the day, but I've got Texas family, so I was raised on brisket.  Sadly, the latter is not cheap.  Pork shoulder, however, goes on special regularly at my local grocery store, so when hubs mentioned that barbeque sounded good last week, I picked one up.  Our smoker is in storage, so I had to come up with some other means of getting that smoky flavor.  Starting it on the grill and finishing low and slow in the crock pot was the way to go.  Hubby's verdict: "This is one of the best pulled pork sandwiches I've ever had."  Success.
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 tbs kosher salt
  • 1 tbs ancho chili powder (you can use regular chili powder, but I prefer ancho)
  • 1 tbs cumin
  • 2 tsp paprika
  • 2 tsp onion powder
  • 1 tbs garlic powder
  • 1 package apricot Jello
  • ½ tsp ground ginger
  • 1 tsp red pepper flakes
  • pork shoulder or picnic roast
Instructions
  1. Mix all the dry ingredients and whisk together.
  2. Cut any excess fat or skin off the pork shoulder (sometimes they have it, sometimes they don't).
  3. Massage the dry rub into the pork shoulder.
  4. Wrap the pork shoulder tightly in plastic wrap and refrigerate at least overnight, preferably for 24 hours.
  5. Preheat your grill to about 350 degrees.
  6. Cook the pork shoulder for approximately 15 minutes per side.  We're just getting a little caramelization and smoky flavor here.
  7. Remove the pork shoulder to your crock pot and cook on low for 8-10 hours or until the meat falls off the bone.
  8. Remove the bone and discard.
  9. Use a pair of forks to shred the meat, then let it hang out in the juice for a while, so that they reabsorb into the meat.
  10. Serve on buns, in quesedillas, in fried rice, or however you wish.

Gluten Free Friday: Chicken and Dumplings

Published on by Kait Nolan

This is not my mama’s chicken n’ dumplins.  Hers is made with Bisquick dumplins and no matter how many times I try, I can’t seem to make it the same.  And of course now with the gluten thing, hubby couldn’t eat it anyway.  Since I have been sick and am responsible for making my own comfort food, I opted to try to make my own gluten free chicken and dumplins.  This doesn’t have the pretty, rolled out dumplings–it’s a very rustic drop in dumpling, but all in all it came out remarkably well considering the total experimentation.  Makes  4 servings at 764 calories and 20.5 grams of fat.

Ingredients:

  • 2 Chicken breasts — boned and skinned, cut into chunks
  • 4 chicken thighs boneless
  • 12 oz mirepoix
  • 4 cups chicken stock
  • 2 cups water
  • 1/2 tsp thyme
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 3/4 cup brown rice flour
  • 3/4 cup  white rice flour
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • 3/4 cup buttermilk
  • 1/4 cup butter, melted
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1 tsp sugar
  • 1 tsp salt
  • 1 egg

Directions:

1. Carefully trim off any remaining skin or fat from your chicken.

2. Cut chicken into bite sized pieces.

3. Add chicken, stock, mirepoix, water, kosher salt, pepper, and thyme to the crock pot.

4. Cook on high for 4 hours.

5. Whisk remaining dry ingredients together.

6. Mix the buttermilk, butter (let it cool a bit first), and egg white together.  Add to the dry.

7. Mix until just combined.

8. Drop in large teaspoons full into the crock pot.

9. Cover with a dish towel, then cover with the top of the crock pot for 15-20 minutes or until dumpings have doubled in size and toothpicks inserted in the center come out clean.

Printable version.

Roasted Tomato Soup

Published on by Kait Nolan

We have been ALL ABOUT THE SOUP in our house this last week.  Know why?  Because IT IS OCTOBER and fall weather is finally starting to arrive.  Okay, it’s Mississippi, which means cooler nights, and days still in the 80s, but we take what we can get after  a brutal summer of 100+ temps.  Fall, for me, means roasted vegetables (among other things).  And tomato soup was exactly the ticket.  This makes 4  1 1/2 cups servings at 120 calories and 3.7 grams of fat.  It’s marvelous with a grilled cheese or some focacia.

Ingredients:

  • 2 can (28 oz) whole tomatoes
  • 1 packet beef flavor boost (This is a new product by Swanson that I just had to try)
  • 1 tbs Herbs de Provence
  • 1/2 cup red wine
  • 1 sweet onion
  • 1 tbs olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper

Directions:
1. Preheat oven to 400 degrees.
2. Drain off liquid from tomatoes and reserve.
3. Peel and quarter the onion.
4. Spray a cookie sheet with cooking spray and add the tomatoes and onion.
5. Drizzle with olive oil.  You’ll probably use more than a tablespoon but you won’t be dumping the whole contents into the crock pot after roasting.
6. Sprinkle with Herbs de Provence, salt, and pepper.
7. Roast for 25-30 minutes.
8. Scoop the tomatoes and onions into your crock pot.
9. Add the wine, flavor boost, and reserved tomato juice.
10. Stir and cook on low for 4 hours.

Printable version.

Chicken and Black Bean Soup

Published on by Kait Nolan

After a week away from home eating marvelous but not good for me food, I needed something veggie filled and delicious to reset my system to healthy.  I was going to make a straight up black bean soup, but hubs is a carnivore, so that demanded the addition of chicken.  I thought it was a lovely soup, not too heavy, not too spicy.  Hubs thought it needed chips.   I was happy as is or with a small dollup of sour cream.  This makes 5 servings at 488 calories and 20 grams of fat.

Ingredients:

  • 14 oz. rotisserie chicken, shredded
  • 4 cups black beans
  • 16 oz. salsa
  • 2 poblano peppers, diced
  • 1 onion chopped
  • 1 tbs cumin
  • 4 cups chicken broth
  • 1 tbs olive oil

Directions:
1. Heat the oil in a skillet over medium high heat.
2. Saute the onions and peppers for about five minutes or until just softened.
3. Add everything to your crock pot and cook on low for 6-8 hours.

Printable version.

Polka Dot Chili

Published on by Kait Nolan

Okay, seriously, I’m running out of names for these different kinds of chili.  I went with polka dot for this because it has black beans in an otherwise SUPPOSED to be white chili.  But, well, you can see it came out more brown.  Looks aside, though, this was a keeper, one of the first white chilis that hubs will take instead of a traditional beef chili.  Serves 4.  Calories 523.08; Total Fat 12.02g

Ingredients:

  • 1 lb ground turkey
  • 2 cups  white beans
  • 2 cups black beans
  • 1 tbs garlic clove, minced
  • 1.5 tbs Dried minced onion
  • 4 oz. green chili peppers, chopped
  • 7.76 oz salsa verde
  • 2 cups  chicken stock
  • 1.5 tbs cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4  cup masa flour

Directions:

  1. Brown the turkey and drain.
  2. Add the turkey, beans, garlic, onion, chili peppers, salsa verde, chicken stock, and spices (everything but the masa flour) to your crock pot.
  3. Stir until well combined.
  4. Cook on low for 8 hours.
  5. Mix the masa flour with about 1/4 cup of water and add to the slow cooker.  Turn up to high and cook for another 30 minutes or until thickened.

Printable version.

Thoughtless Thursday: Cock-A-Leekie Soup

Published on by Kait Nolan

When I studied abroad in Scotland, there was a tea room up the road from my flat that served THE BEST cock-a-leekie soup.  It’s a classic Scottish dish that has as many variations as there are clans.  Many traditionalists use prunes, but I couldn’t bring myself to put something sweet in this soup.  The version I like didn’t use them, so I didn’t as I made this up today.  The end result is light, healthy, and delicious (if a little bit early to be served as a Burns Supper–that’s not until the 25th).   It comes in at 4 servings at 365 and 6.4 grams of fat.  Serve with a good crusty bread, like Irish Soda Bread.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 stalks celery, diced
  • 6 leeks, washed and diced
  • 1 large Yukon gold potato, diced
  • 1/4 cup pearled barley
  • 1 tsp thyme
  • 2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 6 cups rich chicken stock (homemade is best)

Directions:  Dump it all in the crock, stir well and cook on high for 4 hours or low for 8.

Printable version.