Chinese Chicken

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I am a total addict for Chinese, Thai, and Indian food.  I LOVE it and would love to make it more for my family.  However they are not as crazy about it as I am so I have to sneak it into their diets when I can.

Tonight’s entree was what my kids call Chinese chicken.  You can see how I make it on my Facebook page and more pictures here:  Chinese Chicken

It’s a great fix for my addiction while keeping my family happy 🙂

Crock Pot Beef Stew

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Beef stew is one of the easiest meals to make in your crock pot.  It is also a great way to cook chuck roast to use in soups (beef barley, vegetable beef soup etc).

Yesterday we had a silver tournament hockey game in the morning followed by the last football game of the season for cheerleading.  I grabbed a chuck roast out of the freezer and put it in the crock pot with some onion, potatoes, more onion (the tween loves the cooked onions and gravy), 3 bouillon cubes, 2 heaping tablespoons cornstarch, salt/pepper, 1 1/2 cups of water.  Normally I would add carrots but I did not have any in the house and didn’t have time to go out and pull some up.

As you can see it came out wonderful and was perfect coming home after a LONG football game and having dinner.  I served this with a side of homemade applesauce and there was plenty left over for tonight’s dinner 🙂

Crock Pot Beef Stew

1 chuck roast (any size)

4 large potatoes peeled and quartered

1 large sweet onion

3 beef bouillon cubes

2 heaping tablespoons cornstarch

sprinkle salt/pepper

1 1/2 cups of water (doesn’t have to be precise you can use more for more gravy then adjust to 4 bouillon cubes and 3 Tablespoons cornstarch)

drizzle of garlic flavored oil

(you can add any other vegetables you like.  Carrots and parsnips are a favorite of ours but I have used corn and peas also)

Place all in the crockpot and cook on low for 6 – 8 hours.  YUM!

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Original Crock Pot Pork Roast

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Planning ahead is key in our lives with taking care of animals and the kids sports which have started up.  Monday and Tuesday are busy nights this week so I took out a pork roast from the freezer to thaw and put in the crock pot this morning.  We have been eating out A LOT so I wanted to bring everyone back to a wonderful basic home cooked meal.

Using the crock pot or a roasting pan in the oven is the best way to keep pork juicy, flavorful and tender. Below are the pictures of how I prepared it and how we served it with my original pork roast recipe.  I have many different recipes for preparing a pork roast from sweet to spicy to asian style but today I just wanted the original flavor.

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leftovers served

You do not have to follow this perfectly.  Adjust to your cut of meat.

4 lbs pork roast

Season with 2 chicken bouillon cubes, garlic powder (1/4 tsp), Salt and Pepper, 1/4 tsp. dried parsley flakes and a few red pepper flakes (these are optional)

Place the roast in the crock pot or roasting pan.  If there is a fattier side, place that facing up. 

Chop one medium onion and place in with the pork. 

1/2 tsp. sesame oil drizzled on the pork

2 cups of chicken stock with 3 Tablespoons of cornstarch mixed in thoroughly

cover and cook in the crock pot on low for 6-8 hours or in the oven at 200 degrees for 6-8 hours.

You will have port that pulls apart with a fork and an awesome gravy to serve atop rice or noodles.

We like peas on top of ours also but you can use any vegetables you’d like on top or as a side.

The glass bowl is leftovers for tomorrow.  I will reheat that adding in 4 Tablespoons of sour cream to make it a creamy pork and noodles so it’s a tad different than tonights!!

Easy delicious homemade dinner!!

 

 

Crock pot Pork Tenderloin

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This is probably the tween girls favorite dinner.  She will eat pretty much a whole pork tenderloin herself.  Each time it’s a tad bit different as I never measure anything but the results are always melt in your mouth pork.

This morning I put in the crock pot approximately:

2 lbs pork tenderloin

1/4 cup orange juice

3 Tablespoons soy sauce

3 Tablespoons Worcestershire sauce

1 1/2 Tablespoons Sesame Oil

1/4 teaspoon garlic powder

1/4 teaspoon rosemary chopped

2 chicken bouillon cubes

1 cup of water

Let it slow cook for 6 hours.  Remove the meat and pour the juice into a pot. 

In a small cup mix 1 heaping Tablespoon cornstarch into 5 Tablespoons water and stir

Bring the juice in the pot to a boil and slowly stir the cornstarch mixture in stirring the whole time.  This will thicken it and make a gravy

Cook your noodles

Make a vegetable (I made caramelized onions and zucchini) and we had our LAST container of homemade applesauce (gulp my son is in a panic!!  He lives on that)

Serve the pork atop the noodles and drizzle with gravy.  YUM!!  I do not have a scrap left over 🙂

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