sesame orange pork ribs

Are you ready for another great tasting meal for the slow cooker? Here is an easy recipe that has great flavor and is made with boneless country-style pork ribs. And, it is not made with barbecue sauce.  These ribs have an Asian flavor.

I purchased two packages, but the recipe may be increased based on the size of your family.

I made this recipe on a day I was home, as halfway through the cooking, I did add extra ingredients which rounded out the basic recipe.

To make these ribs, gather these ingredients:  3 pounds boneless country-style pork ribs, 10 ounces of orange marmalade, one jar of hoisin sauce, sesame oil, olive oil, one red pepper, 2 medium yellow onions, black pepper

Trim ribs to make certain that is no fat. To a multi-cooker, add 1 tablespoon olive oil and brown the ribs on all sides at 350 degrees.  While the ribs are browning in the cooker, in a small bowl, mix these ingredients:  marmalade, hoisin sauce, 1 tablespoon sesame oil.

 

When ribs are browned, pour sauce over the ribs.  Cover and cook for 4 hours on LOW.

Next, open the pot and strain the excess fat from the ribs and the pot.  Then add the following ingredients which have been sautéed on the stove-top–1 sliced red pepper and 2 medium yellow onions which have been seasoned with black pepper to taste. I cooked these just long enough to soften them and lightly tenderize the pepper.

Continue to cook on LOW for 3 1/2 hours.  Then, increase the temperature, stir the pot and cook on HIGH for one more hour.  Season with sesame seeds just before serving.

Serve with rice, noodles, mashed potatoes, or alone in a large bowl.

 

Slow cooker sesame chicken

The weather is cold and comfort meals are still on the menu at our house.  I love using a slow cooker for an easy delicious meal, especially when I have a busy day of activities planned.  This Asian recipe is very easy and quite tasty to make and enjoy. It will serve four people or just two with a nice amount of leftovers for another day.

Begin by slicing 1-2 whole chicken breasts into bite-sized pieces.  Prepare a sauce of 1/2 cup Agave, 1/4 cup soy sauce, 2 tablespoons dried onion, 2 tablespoons ketchup, 1 tablespoon oil and 1/2 teaspoon garlic powder.  Pour this sauce over the chicken and cook on low for 2 1/2 hours.  I usually stir the chicken after the first 1 1/2 hours just to mix well with the sauce.

Next, add 3/4 bag of small carrots which are sliced in half, and 2 small white chopped onions.  Continue to cook on low for another hour.  Then add one can of pineapple chunks with juice, about 3/4 cup snow pea pods and turn the slow cooker up to High.

Mix 2 teaspoons cornstarch in 3 tablespoons water and add to the cooker.  Cook for another hour and then serve with brown rice and garnish with sesame seeds.

Lasagna in a slow cooker

This was my first experience of preparing a lasagna in a multi-cooker.  It turned out perfectly. The recipe is super simple and easy to make, but allow at least 6 hours for cooking the meal.

Assemble these ingredients:  1 pound ground beef, 1 teaspoon Italian Seasoning, 28 ounces pasta sauce, 1/3 cup water (optional) 8-10 uncooked lasagna noodles, 1 carton ricotta cheese, and 2 cups of shredded mozzarella cheese (or more if desired), dried parsley for the top

Brown the beef in the slow cooker and add Italian seasoning.  Drain the beef.  Combine the spaghetti sauce and the water in a small bowl.  Drizzle a bit of sauce at the bottom of the cooker first, then place noodles as the first layer.  Add some beef, and sprinkle with both types of cheese, cover with sauce.  Repeat each layer until all of the ingredients have been added to the dish. Sprinkle the top with cheese.  Cover and cook on High for 1 hour, then reduce to low cook for at least 5 hours. Sprinkle with parsley before serving.

Serve with a side salad and garlic toast if desired.  Refrigerate or freeze the leftovers.
This dish freezes very well and can be used for easy weeknight meals. Divide into freezer containers and allow to cool before sealing.

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October apple crisp in a slow cooker

Fall is here in Michigan, which allows me to welcome back my slow cooker for everyday recipes.  I have two different Cuisinart cookers, as they accommodate different recipes throughout the year. The multi-cooker is a larger version of the traditional slow cooker.

This recipe makes about eight small servings of apple crisp and I was able to go outside and enjoy the Fall weather while this one was cooking indoors unsupervised. It took about 3 1/2 hours for this mixture to achieve tender and delicious apples.  I made my own fresh vanilla ice cream too, or it could simply be served with whipped cream.

To make this recipe, gather these ingredients:  5 medium Gala apples, 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup Quaker oats, 1/2 cup sugar free butterscotch pudding mix dry, 1 1/2 teaspoons cinnamon, and 1/3 cup stick margarine cut into cubes.

Cut, core and peel the apples, and place in the slow cooker.  In a small bowl, mix the rest of the ingredients.  Sprinkle over the apples.  Cover and cook on low for at least 3 hours and check the consistency of the apples.  If not tender, continue to cook for another 1/2 hour. Delicious served warm, but this recipe easily will refrigerate and can be served several days later warmed in a microwave.  Tastes like Fall to me.

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crock pot ginger apple crumble

Warm fruit desserts are perfect for Fall entertaining and enjoyment.  And, making them in a slow cooker is just so easy.  This recipe comes together in about 10 minutes, but cooks very slowly on low for 6 hours. Served with either whipped cream or a scoop of vanilla ice cream makes this ginger apple sensation hard to resist seconds.

How I made this delicious Fall recipe:  Start by peeling and slicing 5-6 apples of choice.  I used Gala apples last week. I used a quick spray of Pam around the ceramic crock pot and placed the apples in the bottom of the cooker.  Next, I combined the following ingredients and placed them on the apples– 1/4 cup of light brown sugar, 1/4 cup of flour, 3/4 cup rolled oats, about 1 teaspoon of chopped candied ginger and 1/2 teaspoon of ground ginger, 1 teaspoon of ground cinnamon and 4 tablespoons of chopped margarine.  I had mixed these ingredients well before placing into the slow cooker.

Cover the crock pot and allow to cook for 6 hours.  Stir and serve warm.  A simple but tasty dessert. And, the ginger is what makes the difference. Yummy.

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Pasta Minestrone soup

Cooler weather encourages me to find my best slow cooker recipes and get ready for several months of comfort food.  I love a fresh pot of homemade soup.  There is no comparison to soups that simmer in a crock pot to any can or mix in the market.  This soup recipe is very low-cost and will make six generous servings.  It freezes well and can be warmed up quickly for another meal another day.

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A minestrone soup is a classic Italian favorite and this recipe includes any type of shell pasta currently in the pantry.  I love to try different shapes of noodles in this one, but the classic would always be the shell shapes.

Gather these ingredients along with your favorite slow cooker and begin:   1 large carrot chopped, 1 large celery stalk chopped, 1/2 cup frozen peas, 2 small potatoes cubed, 4 sliced green onions, 28 ounces of chicken broth (made from stock base), 1 teaspoon Italian herb seasoning, 2 medium cans of diced tomatoes, red pepper to taste, 1 tablespoon red wine vinegar, 1/2 cup chopped romaine lettuce, 1/2 cup shell pasta, 1/2 cup fresh parsley or parsley flakes, and Parmesan cheese for the topping.

Combine all of the ingredients EXCEPT the lettuce, pasta, parsley and cheese in a crock pot.  Cook on low for at least 6 hours or on high for 5 hours.

During the last 20 minutes of cooking time, add the lettuce to the top as well as the dried pasta noodles.  Allow to cook for the last 20 minutes.  Serve in large bowls topping with parsley and cheese.  A side salad and crusty bread completes this comfort meal.

I love the taste and the hearty feel to this vegetarian soup.  If chicken broth is not desirable, this recipe will also work with vegetable broth.

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Gina Neely chicken

Recently I found this recipe for a delicious and easy chicken dish which can be made in a slow cooker.  I have the Cuisinart all in one pot, where I am able to brown the chicken first and then switch to the slow cooking option.  This allows me to prepare this dish in one pot.  The chicken could also be prepared on the stove top. The chicken is delicious and comforting.  It is a great dinner option to be shared with family or friends.  Make this chicken when you need a home-cooked meal and want to feel cozy and warm.

I made this dish with four chicken thighs.  More could be used in this dish to accommodate your number of guests. To make the chicken:   Brown the chicken in the pot on both sides with 2 tablespoons of olive oil.  When browned, remove the chicken to a side plate while the rest of the dish is being prepared.

Next, add one chopped medium white onion to the pot to soften and brown slightly. Then, add one cup of chicken stock and 1/2 cup of white wine. Bring up to a boil, and add one 14.5 ounce can of chopped tomatoes to the pot. Season with 1 teaspoon thyme, 1/2 tablespoons dried rosemary, 1 tablespoon lemon pepper, and salt to taste.  Mix and return the chicken to the pot.

Cook for 40-45 minutes with the cover on the pot.  Serve with rice or potatoes.  Sprinkle parsley on the top for the presentation. I served with broccoli and smashed potatoes.

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