Asian Pork and Veggies (Slow Cooker)

I have sort of been on an Asian food kick these days, and when I was looking for something new to make for my Sunday Slow Cooker meal a while back, this recipe caught my attention.  I did modify the original recipe a bit - not all intentionally, but we loved the results.  In fact, my husband said "This is the best slow cooker meal you have made in a long time!  It is really, really good."  Not one to hold back what he thinks, I will take that as a true compliment. It has made its way into the permanent rotation.

INGREDIENTS:

• 1/2 cup low-sodium soy sauce
• 1/2 cup dark brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 11-inch piece fresh ginger, peeled and sliced
• 1⁄4 to 1⁄2 teaspoon crushed red pepper
• 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
• 12 ounces soba noodles (alternatives: somen noodles, rice)
• 2 red bell peppers, thinly sliced or chopped
• 2/3 of a bag of frozen sugar snap peas (or use fresh, or use snow peas)
• 1 tsp cornstarch

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).  (If using frozen sugar snap peas, put in fridge to thaw at this time.)
2. With 15 minutes to 1 hour left in the cooking, add red peppers and peas to the slow cooker.  (My family likes our veggies soft, so I added them 1 hour prior to the meal being done when cooking on low.  If you like your veggies more crisp, see the alternative in step 3.)
3. Fifteen minutes before serving, cook the soba noodles (or alternative) according to the package directions.  (If you prefer crisp veggies and haven't added them to the slow cooker, add the bell peppers and snow peas to the water during the last minute of cooking the noodles.)
4. Mix together 1 tsp cornstarch and 1 tsp water in a small bowl.  Stir mixture into slow cooker and cook on high for 5 minutes to thicken sauce slightly.

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (slow cooker)

Source:  Based on a recipe found at www.realsimple.com

Homemade Spaghetti Sauce

There was a point in time, not long ago, when I would have said, "Who in the world would make his or her own sauce when there is perfectly good stuff you can buy off the shelf for $2?! Seriously, spaghetti night is supposed to be the quickest and easiest meal of the week!"  I am not saying that I will never again buy sauce, but I definitely became a sauce convert about six months ago.  My friends who have long made their own sauces are wondering what took me so long.  I am, too.  This sauce is SO much better than jarred and it honestly doesn't take that much work or time.  This batch makes enough for at least three meals; I freeze two portions.  I add the meat from the start, so when I use it, I don't even have to brown meat.  Taking a bag of sauce out of the freezer the night before spaghetti night actually saves me time.  Plus, I love the feeling that I get when making it with my own fresh herbs and that I can control the amount of sugar and salt that goes in.  (The amount of sugar in jarred sauce is astounding!)  If you have never made sauce yourself, please give this a try one afternoon.  You won't regret it!

INGREDIENTS:

• 2.5-3 lb meat (I use a combination of ground beef and sausage)
• 2 medium onions, diced
• 2 (29 oz) cans of tomato sauce
• 1 (29 oz) can of diced tomatoes
• 1/4 cup fresh basil, chopped (use less if using dried)
• 1/4 cup fresh oregano, chopped (use less if using dried)
• 4 cloves garlic, diced
• 3 Tbsp sugar
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Brown ground meat with onion in a large pot or dutch oven until no longer pink.
2. Add remaining ingredients; bring to a boil.  Reduce heat and simmer for at least 1 hour, stirring occasionally.

Difficulty: Surprisingly easy

Time: about 1.5 hours, 20 minutes or so of which are hands-on

Source:  After researching online for a while, I just decided to make my own recipe; I have made this many times now and my family devours it!

Lemon Basil Pork Chops

We are big fans of grilling at my house, and we often grill Asian Pork Chops.  I love to change it up now and then, though, and I look for every opportunity to use the fresh basil that I have so much of at this time of the year.  Fortunately, there are many delicious recipes that allow me to do that, such as this one from Old Fashioned Living.  This is a wonderful summer recipe that combines some of my favorite flavors and is made even better by the fact that it is so simple (and that my husband is the one who does the grilling in our family!).

INGREDIENTS:

• 1 can of frozen lemonade from concentrate (thawed)
• 1/2 cup basil, cut into thin slivers
• 4 T olive oil
• 3 cloves garlic, sliced
• 4 pork chops

DIRECTIONS:

1. Combine first four ingredients, reserving 1/4 cup for basting.
2. Marinate pork chops for 1-2 hours in the refrigerator, turning occasionally.
3. Grill pork chops for about 20 minutes, turning several times and basting with the reserved marinade each time.

Difficulty: Easy
Time: 5 minute prep, 1-2 hours to marinate, 20 minutes to grill
Source: Old Fashioned Living

Zesty Pork Chops

The first time I made this pork chop dish was because I was searching for a recipe that would use the apple that was left in my fruit bowl and the only meat that I had left in my freezer.  I happened to have a jar of Picante sauce that I had bought on sale, so this recipe fit the bill perfectly.  I have made it multiple times since then, as it is a tasty recipe that doesn't take too long, doesn't leave the chops at all dry, and has a delicious sweet yet tangy taste that my whole family enjoys.

INGREDIENTS:

• 4-5 pork chops (about 1.5 lbs)
• All purpose flour
• 1 jar (12 oz) Pace Picante sauce
• 2.5 T packed brown sugar
• 1 apple, peeled and sliced into 1/4 inch thickness
• 2 Tbsp olive oil

DIRECTIONS:

1. Coat the pork with four.  Stir together the Picante sauce, brown sugar, and apple pieces.
2. Heat the oil in a skillet; cook the pork chops for about 5 minutes on each side, until browned. 
3. Pour the sauce mixture over the pork chops; Cover and cook for 20 minutes, turning once during cooking.

Difficulty: Easy

Time: 5 minutes prep, 30 minutes total cooking

Source: Adapted from www.campbellskitchen.com Zesty Pork Chops recipe

Big Batch Bolognese (Giveaway Part 1)

Back in February, one of our favorite authors, Sarah Bowen Shea (of Run Like a Mother and now Train Like a Mother fame) tweeted about a Cauliflower and Macaroni and Cheese dish she had made.  It sounded so amazing that I had to ask about it, and was directed to The Good Neighbor Cookbook, by Sara Quessenberry and Suzanne Schlosberg.  Lucky for us, the authors had posted the Cauliflower Mac recipe on their website, but I wanted more.  Since then, a great deal has happened leading to this post (all of it good!), and we are thrilled to announce that we have teamed up with Sara and Suzanne for our first book review and giveaway.  (Information on how to enter the giveaway is at the end of this post.  And trust me, you want this book.)

The Good Neighbor Cookbook is unique in many ways and I found myself pouring over it the first time I held it in my hands, wishing I had had it years ago when my friends had their first children, when my neighbor was mourning the loss of his mother, and as I struggled trying to figure out what to make for a Memorial Day party.  The cover of this cookbook, which is organized by occasion rather than food category, entices readers with "125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, Community-Meeting Members, Book Club Cohorts, and Block Party Pals in Your Life!"  But a closer look reveals that the book is more than just recipes, as it is also filled with brief tips and hints on everything from when it is okay to substitute ingredients to how to reheat a particular dish as well as page-long advice on topics such as how to organize a meal train for a new mother.  "Homemade food is a labor of love but it need not be laborious," the authors state.  I was inspired by the premise of the book, and was anxious to dive in.

It didn't take long for me to figure out what recipe I wanted to try.  Believe it or not, I have never made my own sauce, but I have been wanting to for years. I don't know what has prevented me from doing so except for never having come across the "right" recipe, and not having the confidence to wing it.  The Good Neighbor Cookbook's Big Batch Bolognese gave me both the confidence and the right recipe.  Yes, making sauce from scratch did take longer than opening a jar, but the results were sooooo worth it.  I asked my kids their thoughts and with mouths full (sorry about the manners), they enthusiastically replied, "YUMMY!!"  Their clean plates confirmed their sentiment.  I am definitely looking forward to trying many more of the recipes in this book, and of course, sharing them with my neighbors.

INGREDIENTS:

• 2 Tbsp olive oil
• 2 medium yellow onions, finely chopped
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp kosher salt
• 1 lb ground beef chuck
• 1 lb ground pork
• 1 (6 oz) can tomato paste
• 1 cup dry white wine
• 1 cup whole or low-fat milk
• 1/2 tsp crushed red pepper
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• pinch of freshly grated nutmeg

DIRECTIONS:

1. Heat the oil in a large pot over med-high heat.  Add the onions, carrots, celery, garlic, and 1/2 tsp of the salt and cook, stirring often, until the vegetables are very tender, about 15 minutes (decrease the heat as necessary, to prevent scorching).
2. With heat still on med-high, add the beef and pork to the pot and cook, breaking up with a spoon, until no longer pink, 6-8 minutes.  (It took me closer to 10 minutes.) Add the tomato paste and cook, stirring, for 3 minutes more. 
3. Add the wine, milk, 2 cups of water, crushed red pepper, black pepper, bay leaf, nutmeg, and the remaining 1 1/2 tsp salt and bring to a boil.
4. Decrease the heat and simmer, stirring occasionally, until the sauce has thickened and the flavors have developed, about 30 minutes.

Difficulty: Medium

Time: 25 min prep, a little less than 1 hour cooking, (under an hour and a half total, at least 30 minutes of which is just the sauce simmering while you stir occasionally)

Source: The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg

ENTER TO WIN A COPY OF THE GOOD NEIGHBOR COOKBOOK, WHICH INCLUDES THIS FANTASTIC RECIPE AND MANY MORE! (Click here for their recipe for Cranberry Granola Bars.)


How to enter:

Answer the following question in the comments on this post: "Have you ever given or received a meal to/from a friend or neighbor?  If so, what has been your favorite? If not, what might you make for a neighbor in the future?"

For additional chances to win, you may do any (or all!) of the following*:

1. Like us on Facebook and leave a comment here saying you have done so (or tell us here that you already like us on Facebook).
2. Like "The Good Neighbor Cookbook" on Facebook and leave a comment here saying you have done so (or tell us here that you already like The Good Neighbor Cookbook on Facebook).
3. Have a friend like us on Facebook and have that friend tell us that you sent her/him.
4. Follow us on Twitter @MomsRecipeBox and leave a comment here saying that you have done so (or tell us here that you already follow us on Twitter).
5. Tweet about this giveaway and leave a comment here telling us you have done so.  Please include the link to your Tweet in your comment.

*Each of the numbered options listed will earn you an additional chance to win a copy of The Good Neighbor Cookbook.  Please leave an individual comment for each that you complete so that we can keep track of entries easier. 

Find out if you won:
This contest ends at 11:59 PM on Wednesday, May 9, 2012.  One lucky winner will be chosen at random using Random.com.  Winner will be announced on Thursday, May 10, 2012 via Facebook and Twitter.  Look for it!  If you do not use Facebook or Twitter, please make sure you leave us an e-mail address at which we may contact you.  If the winner does not claim the prize within one week, we will pick a new winner.

Chicken and Ham Stew

I generally make a turkey for Christmas and my mom makes ham for Easter, so I don't often find myself with much in the way of leftover ham.  Several years ago, however, I decided to change things up a bit and make ham for Christmas.  We had so much leftover that I was searching for recipes to use the remaining pounds.  I ended up using much of it in this great slow cooker recipe.  Sometimes I think too much ham in one meal is overwhelming, so I love that this strikes a balance with both ham and chicken.  My kids love it, too.

INGREDIENTS:

• 2 cans cream of mushroom soup
• 2 cups diced ham
• 2 cups diced boneless chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup frozen onions
• 1/2 cup chopped celery
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• (2 Tbsp cornstarch)
• (2 Tbsp water)

DIRECTIONS:

1. Combine soup, ham, chicken, vegetables, and seasonings in slow cooker.  Cover and cook on low 3-4 hours or high 1-3 hours.
2. If you like the mixture a bit thicker, mix the cornstarch and water in a bowl, stir it into the slow cooker and cook for 10-15 minutes longer.
3. Serve with warm buttermilk biscuits.

Note:  Because this recipe has ham in it, it does tend to be a touch salty.  If you are able to use low sodium cream of mushroom soup, I would recommend it.

Difficulty: Easy

Time: 15 minutes or less prep, 1-5 hours cooking

Source: Adapted from a Crock Pot Chicken recipe book

Asian Pork Chops

A long time ago, at a previous place of employment, I had the privilege of eating lunch with some amazing people. Aside from great conversation, one of the best things to ever come from those lunches was this recipe. It is my absolute favorite way to prepare pork chops (and my family's favorite way to eat them), and I am so happy that it is now officially "grilling season" in our neck of the woods so that we can make them more often.  If you want to know more about hoisin sauce and other ways to use it in cooking, as well as a bit more about me and my undying love for the ingredient, head on over to our friend’s blog, The Unhip Chick, where I have a guest post today. (The Chick likes to try new products and services and gives them a “chickalicious” rating based on her experiences. While you are there, check out her other great posts about food and kitchen gadgets, too!)

INGREDIENTS:

• 5 Tbsp soy sauce
• 2 Tbsp Hoisin sauce
• 1 Tbsp honey
• 1 Tbsp sugar
• 1/2 tsp garlic powder
• 4 boneless pork chops

DIRECTIONS:

1. Combine first five ingredients and marinate pork chops for one hour at room temperature or 24 hours in the fridge.
2. Grill until juices run clear (about 4-5 minutes each side, but this depends on thickness of chops, so watching for juices is the best way to time)

Note: My kids love this recipe, and they love it even more when I serve it with seaweed sheets.  We put a bit of rice, a bit of meat, and some veggies in the seaweed, roll or fold it up, and pop it in our mouths.  My kids think of it as a special treat and get so excited when they hear that we are having this meal!

Difficulty: Very easy

Time: 5 minutes prep, 1-24 hours marinating, ~10 minutes grilling

Source: a former co-worker

Pulled Pork

This is a surprisingly simple, yet amazingly delicious recipe.  This year, I made it on New Year's Day, in lieu of the traditional pork and sauerkraut, and my husband remarked that it was the best New Year's pork that he has had his entire life.  Now that's a compliment!  We have made it for birthday parties, Superbowl Parties, and just because pork roasts were on sale; it is always a hit.  I think using the right cut of meat is probably the most important part in making this so darn good.

INGREDIENTS:

• 4 lb pork shoulder or butt roast (I use shoulder)
• 2 large onions
• 1 cup of ginger ale
• 1-2 18oz bottles of barbecue sauce (I LOVE Sweet Baby Ray's)

DIRECTIONS:

1. Dice one onion and put in bottom of large slow cooker.  Place meat on top.  Dice remaining onion and put on top of the meat.  Pour ginger ale over the meat and onions.  Cook on low for 12 hours or high for 5-6.  (I generally cook mine on high and it is amazing.  One thing I do when cooking on high is to slice into the largest part of the meat about 2/3 of the way through before putting the second onion or ginger ale into the slow cooker.  This really isn't necessary if cooking on low.)  
2. Spoon out onions using a slotted spoon; set aside.  Remove all liquid from the slow cooker.  Shred the pork with two forks.  (It should be practically falling apart anyway.)  Add onions back in with the meat.  Pour barbecue sauce on, mix, and cook on low for another 1-2 hours.

Difficulty: Easy
Time: 10 minutes prep, 7-14 hours total cook time (depending on slow cooker setting)
Source: adapted from a recipe on food.com

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Cheesy Ham and Potatoes (Slow Cooker)

This recipe is a fantastic use for leftover Christmas or Easter Ham.  To be honest, the first time I made it, I wasn't sure how it was going to all play out.  But I couldn't believe how quickly my notoriously slow eaters gobbled it up.  The quote from my husband the first time I made it: "Wow!! This is really good!!"  With the family's full endorsement, this one made the "will definitely make again" pile.

INGREDIENTS:

• about 1.5 lbs cubed ham (a little more or less would be fine, too)
• 8-10 red potatoes, peeled and sliced 
• 1 small onion, diced
• 2 cups grated cheddar
• 1 can of cream of mushroom soup

DIRECTIONS:

Layer the ingredients in the following order in a 4qt crock pot (I have two crock pots and this is the smaller of the two): 1/2 ham, 1/2 potatoes, 1/2 cheese, all of onion, rest of ham, rest of potatoes, rest of cheese, pour soup on top.  Cook for 6-8 hours on low.  (I cook mine for longer because I don't have a timer on my slow cooker and it cooks while I am at work.  It turns out just fine.  Delicious even!)

Difficulty: Medium.  (Only because it one requires a bit of slicing and dicing and peeling the night before it cooks.)

Time: It took me about 25 minutes to prep, but I am pretty slow at slicing, dicing, and peeling.  Then the 6-8 hours of cooking time.

Source: Someone shared this on Facebook a while back...and now I just saw it on The Crockin' Girls website!

Delicious Crock Pot Pork Chops

This recipe really is delicious - my son said, "I wish we could have this again!" the first time I made it.  And with it served over egg noodles with a nice salad on the side, there were enough leftovers to make another meal of it, so he got his wish.  Look at the ingredients...could it get any more simple?

INGREDIENTS

• 4 whole, thick cut, bone-in pork chops
• 1 envelope onion soup mix
• 1-1/2 c of chicken broth
• 1 can of cream of chicken soup
• 1 envelope dry pork gravy mix

DIRECTIONS

Place chops on bottom of large slow cooker.  Mix all other ingredients in a bowl and then pour on top.  Cook on low 6-8 hours until the meat is practically falling off of the bone.  (I cook mine for 8 and it is awesome.)  Serve on your choice of egg noodles, pasta, rice, mashed potatoes, or whatever you think will be good!

Difficulty: It couldn't get much easier!
Time: it took about 5 minutes to prep, and then 8 hours in the slow cooker
Source: I got this recipe from a discussion thread about crock pot recipes on Facebook

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Sausage, Spinach, and Tomato Pasta

Every time I bring this meal to work as leftovers for my lunch, someone asks for the recipe.  It looks, smells, and tastes so good AND it is so quick and easy.  I love that there isn't a single ingredient that needs to be cut up and that it is such a healthy, delicious meal. My whole family devours it.  In fact, I am finding that I need to double the recipe these days if I want to have any leftovers!

INGREDIENTS:

• 1 pound of sweet Italian sausage (Sometimes, I can't find the packages of ground sausage, but often I can find sausage patties in 2 pound packages that work great.  I have even used links with the casings removed.)
• 1 can of diced tomatoes, with or without Italian seasonings (NOT drained)
• 1 bag of baby spinach (I have used regular spinach and it is good, too.)
• 2 c penne pasta, uncooked (a little more than that usually is okay)
• mozzarella cheese

DIRECTIONS:

1. Start by boiling the water for the pasta, and cook pasta according to package directions. 
2. While the pasta is cooking, brown the sausage and break it up so that it looks like ground meat. 
3. Once the sausage is cooked through, dump the can of tomatoes and juices in. 
4. Heat for a few minutes and then add the spinach a handful at a time, stirring and tossing until the spinach is all wilted. 
5. By the time the pasta is done, the sauce should be, too.  Mix the two together, sprinkle shredded mozzarella cheese on top, and voila!  An awesome meal in the time it takes to cook pasta.

Difficulty: Super easy
Time: less than 20 minutes from start to finish
Source: adapted from a recipe on kraftfoods.com

Pork and Apple Skillet Meal

I love this meal in the fall, when apples are in prime season and mushrooms and onions go on sale.  The best thing about it is that it can all be made in one skillet, and the last 15 minutes are totally hands-off - the perfect time to empty the dishwasher, wash the cutting board, wipe down the counter, and still have a moment to read the kids a story... or check your e-mail.

INGREDIENTS:

• 4 pork chops, about 3/4 inches thick (there is so much of the rice/apple mixture left at the end that I think it would be totally fine to throw a couple more chops in if your family is a bit hungrier)
• 1 medium onion, sliced*
• 1 8 oz container of sliced mushrooms (or slice them yourself if the whole ones are on sale)
• 2 Tbs of balsamic vinaigrette dressing
• 2 apples, sliced*
• 1 10 1/2 oz can of condensed chicken broth
• 1 broth can of water
• 1-1/2 c of instant rice
• dried thyme (about 1 tsp)

DIRECTIONS:

1. Spray non-stick skillet with cooking spray.
2. Brown pork chops in skillet on med-high for about 3 minutes on each side. (*I slice the apples and onions while the chops are browning.)
3. Add mushrooms, onions, and dressing to the pan and cook about 4 minutes longer.
4. Add apples, thyme, broth, water, and rice.  Mix around until everything is moistened.
5. Turn heat down to medium, cover skillet, and let simmer for 15 minutes.

Difficulty: Pretty easy; there are only two things to cut and the rest you just measure and toss in the skillet.
Time: about 30 minutes
Source: adapted from Kraft Food and Family magazine