Wednesday, February 16, 2011

Crock Pot Special

Good morning to everyone! Yesterday was a slow day. Let me scratch that. It was painfully slow. Life moved in slow motion, as did my internet. I'm sorry for no post yesterday. To make it up, I am going to spoil you all with not one, but two delicious crock pot recipes! We'll start off with some trivia first to get your minds cooking themselves.
The crock pot was invented by a company named Rival Industries. It coined the name "crock pot" to refer informally to any slow-cooker. It redefined the make of a typical bean pot, which obviously, was used to slow cook beans in. This occurred in the 1970's. Most housewives at that time were abandoning their roles within the household to become workers outside of the house, and the crock pot became convenient and a low-powered way to make meals. The motto, "Cooks all day while the cook's away" accurately fit their new lifestyles.
Now, onto some wonderful recipes for you all We're going to start off with:

Slow cooked Cherry Pork Chops

For this, you will need the following:

  • 6 bone-in pork loin chops (8 ounces each)
  • 1/8 teaspoon salt
  • 1 cup canned cherry pie filling
  • 2 teaspoons lemon juice
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon ground mace
  • dash of pepper

NOTE: All of these things can be found at your local market place or store.

  1. In a large skillet, coated with cooking spray, brown your pork chops over medium heat on both sides. Season with salt and pepper.
  2. In a 3-qt (quart) slow-cooker, combine the pie filling, lemon juice, bouillon and mace. Add your pork chops.
  3. Cover and cook on low for 3 to 4 hours or until meat is no longer pink.

VOILA! A simple, no hassle slow-cooker recipe for you to devour and enjoy.

Now, onto our next crock-pot recipe:

Spiced Acorn Squash
For this recipe, you will need the following:

  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 small acorn squash, halved and seeded
  • 3/4 cup raisins
  • 4 tablespoons butter
  • 1/2 cup water
 NOTE: As stated above, all items are locally found, if in season.

  1.  In a small bowl, combine the brown sugar, cinnamon, and nutmeg
  2. Spoon the above items into your acorn halves and then sprinkle with raisins
  3. Top each of the halves of acorn slices with 1 tablespoon of butter
  4. Wrap each squash half individually with heavy-duty aluminum foil and seal tightly
  5. Pour you water into a 5-qt. (quart) slow-cooker
  6. Place the squash cut side up in the cooker
  7. Cover and cook on high for 4 hours or until tender
  8. Once done, allow the squash to be uncovered to release all steam to escape
NOTE: The squash may be stacked within the slow-cooker if needed. No harm will come to them.

There you all have it. I hope each and everyone of you enjoys these delicious alternatives to standing over a hot and unnecessary stove at the end of your busy days. Feel free to share these recipes and have a wonderful day!

  As pictured above: Top) Cherry Pork Chops
Below) Spiced Acorn Squash