Boneless Center Cut Pork Roast Viva Alla Crock Pot

Ingredients 

2.5-3 lb. Boneless Pork Loin

1 Chicken bouillon cube

Spices Rub: 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. salt, pinch black pepper, 1 tsp basil, 2 tsp. sage, 2 tsp. thyme if you like rosemary you can add that too we don't particularly care for it! 

1 onion, halved and sliced

4 cloves garlic

3-4 apples, (whatever kind you like) peeled and sliced

1/2 cup water

olive oil

I put olive oil in bottom of crock pot, I rubbed the seasoning on the pork roast and I also slivered the pork roast and added the garlic slivers right in each slit about 4 of them put the pork roast in crock pot

Then cover with sliced onions and apples.

put the bullion cube in the 1/2 cup water melt it and pour over pork roast I also put another drop of olive oil 

its on low now I might higher it depending on how it goes.

It is either LOW 8-10 hrs or HIGH 4-5 hrs I was a little late in putting it on this morning! 

Doing mashed potatoes and veggies on side that can be your choice!

Enjoy and of course if you are cooking a bigger pork roast you can adjust all the ingredients!

Lighter version of French Onion Soup its amazing!!

1/2 tablespoon unsalted butter

4 medium onions, sliced

1/8 teaspoon sugar

2 tablespoons flour

5 cups low-sodium or no sodium, reduced fat beef broth

1/2 cup dry white wine (you could also substitute chicken broth)

1/2 teaspoon dried thyme, crumbled

1 bay leaf

1/4 teaspoon black pepper

1 tablespoon Sherry 

Slice (about 1/4 inch thick each) toasted French baguette or bread

1/4 cup shredded low fat mozzarella cheese (cause I don't like swiss cheese) LOL

In a large heavy saucepan, melt the butter over medium heat; add the onions and cook, uncovered, until golden – about 8-10 minutes. Blend in the sugar and flour and cook for 3-5 more minutes, stirring constantly.

Add the beef broth, wine, thyme,bay leaf, and pepper; increase the heat to medium-high and bring the mixture to a boil, stirring constantly for about 6 minutes. Adjust the heat to a simmer, partly cover the saucepan, and simmer for 30 minutes. After 30 minutes, spoon out the bay leaf and add the brandy (if using).

Preheat the oven’s broiler you can also use microwave unless you like the toasted cheese taste. Ladle the soup into ovenproof bowls. Place a piece of bread on the top of the liquid in each bowl and sprinkle the top of each with a tablespoon of cheese.

Place the bowls in the oven 4-6 inches from the heat, and broil until the cheese is golden brown (about 2-3 minutes).

Don't know about you but in the chill its nice to have some home made soup around!!

Enjoy 

Chicken Alla Queen (my version of Chicken alla King) LOL

INGREDIENTS

• 4 lg boneless, skinless chicken breasts
• 1 med onion, diced
• 1/2 C diced celery
• 1 16-oz pkg frozen peas & carrots
• 1/2 C sliced mushrooms
• 2 cloves garlic, chopped (or 1/4 tsp garlic powder)
• 4 tbsp flour
• 1 tsp chicken bouillon (or 2 bouillon cubes)
• 2 cans cream of chicken soup (cond)
• 1 can cream of mushroom soup (Cond)
• 1 pint (16 oz) half and half cream
• 3 cups whole milk
• 1/4 C (1/2 stick) salted butter
• 1/4 C olive oil
• 1/2 tsp dried parsley flakes
• 1/4 tsp Italian seasoning
• salt & pepper
• pinch paprika
• pinch nutmeg

Directions

Cut up chicken breasts into bite-sized pieces (wash cutting board, utensils and hands, well, after handling chicken) In a lg, deep skillet over med-high heat melt 1/4 C (1/2 stick) butter, then add 1/4 C olive oil. Add chicken and cook until done (about 10-15 min). In a large crock pot (set to high temp) - combine all liquid ingredients w/seasonings and mix together. Then add cooked chicken to crock pot (along with all liquids from skillet). Add balance of ingredients & stir together well. Let crock pot cook for 4-6 hours, stirring frequently so mixture will not burn on bottom of pot. Mixture should be thick when done.

NOTES

Your Chicken a la Queen should be thick when done...

but will thicken further as it cools down. To thicken it more you can add more

flour or I use Wondra its thinner and doesn't clump to mixture towards end of 

cooking cycle. This is easy to make and you can't do other things while its 

crocking away in the 

crock pot LOL!!

Chicken Chili in Crock Pot via my niece Marissa Mastroianni

Chicken Chili in Crock Pot via my niece Marissa Mastroianni

Ingredients

4 boneless chicken breast

2 jars medium salsa or mild

1 can corn drained

1 can black beans

1 can cannellini beans

1 small can tomato sauce

Onion powder

Garlic powder

Salt and pepper

Cumin

Chili powder

I just sprinkled little each of the spices a little no measured amounts

I also sprayed a little of Pam or whatever you have like that in the crock pot

Put in the can of black beans and ½ corn then one jar salsa then the 4 chicken breasts then the other can beans rest of corn and other salsa then I put in the spices I noticed it looked a little dry so I added the small can of tomato sauce its up to you

I cooked on high from 6:00 am until noon took the breasts out and shredded the chicken then I put the chicken back in crock pot shredded and let it cook a little longer it was wonderful

I cooked rice and served it over rice and some nice crusty Italian bread and butter!!

Felicia's Italian Wedding Soup

Felicia’a Soup Recipe (Wedding soup my way)

I underlined what you need as far as ingredients

I am going to try to do this not easy when you just make it without a recipe LOL!

2 containers quarts of Pacific Organic Natural Chicken Broth

4 chicken breasts with bone

I also added water in the soup the break the chicken broth down like two full containers same size of the broth.

I took the chicken broth above and the chicken breasts first and I boiled them cooked and cooled them put aside when they cooled off I shredded the chicken so it was in small pieces for the soup.

2 heads of escarole I cleaned them chopped leaves and boiled then left them draining.

By this time you will have just the broth so now I took

8 carrots you can use how many you want I sliced them put it in simmering broth

2 small onions chopped put it in simmering broth

Then I took chop meat I buy the meatloaf mix has beef, veal and pork or you can just buy ground beef your choice

Made tiny meatballs I will give you recipe but I am sure you know how to make meatballs

Chop meat, bread crumb, grated cheese, eggs (2) if it’s a lb of meat parsley, garlic powder, salt pepper mix well and make tiny meatballs by now the broth carrots onions should be boiling throw the tiny meatballs in raw while soup boiling they cook in there

Now you can take the chicken breasts and shred them in pieces no bone once that is done throw in the soup then take your escarole (cooked drained) and put in the soup

Let it cook you can add salt and pepper to it too if you want I also added a little garlic powder to it.

I cooked Orzo separate if you put the pasta in it will blow up so I left it separate you can use any pasta tubettini, pastina whatever you like or none!

Enjoy the soup the weather is getting chilly now hope to get some more recipes up quicker this time I know I always say that lol!!

Thanks

Felicia

Stuffed Peppers alla Raffaele

Depending on how many peppers you make I will give you the recipe for the dish above in the photo.
I made 7 of them


Yellow and Orange peppers are wonderful so sweet and no after taste we used those and one green and one red
I washed them dried, cut out the stem and all the seeds washed again drained them well.

1 Package of Veal, Pork, Beef ground I purchased @ BJ's about 3lbs you can buy almost anywhere now they are calling it "Meatloaf Mix"
1 Onion
1/2 head of garlic slivered
Marinara Sauce (you can make it or use something like Classico, Hunt's Traditional I used Marinara Sauce I had made
1 box prepared Rice a Roni (you can use white,brown, rice any mixture you like
Pepperidge Farm crushed bread crumbs (blue bag)
Olive Oil
Salt & Pepper
Basil, Oregano, garlic powder, onion powder.

Take the Meatloaf Mix, chopped onions and garlic saute and then drain once cooked free of all the fat
Separately you make your rice whatever you prefer as I mentioned above
Mix these two items together then put in about 1/2 of the sauce and some water mix well, then add bread crumbs about 2 cups of it less if you want it meatier or more if you like the consistency with the crumb
Once all mixed together just add your spices to your liking should be a little wet

Take a spoon of sauce and put on bottom of 13 x 9 pan I used a glass pan stuff your peppers and cover with a little sauce on each one cover with aluminum foil and bake for about 1 1/2 hrs @ 350 degrees.
You need to make sure the peppers are nice and soft
If you want you can stuff them by cutting the peppers in half today I decided to try a new way with the stuffing on the top they were pretty darn good as Ralph says the best he truly enjoyed them
Hope you all do too.
If you have any questions let me know don't forget to follow my blog!
Have a great day!
Thanks!

Tri-Color Tortellini Salad

Tri Color Tortellini Salad

1 lb of Tortellini your choice (I used Mama Dells) tri color cheese tortellini
*Pesto I used Classico brand this you have to use your discretion maybe a 2 tablespoons or 2 teaspoons
Sundried tomatoes I cut them in pieces used about cup of them
1 tablespoon grated cheese (you can put more if you want more flavor)
salt & pepper to taste
2 tablespoons olive oil
1 dash of vinegar

Boil and drain the tortellini
Add all the ingredients and just mix it all together
Refrigerate for a while so the flavor enhances the tortellini
*Pesto is pretty strong that is why I said use your discretion I used about 2 tablespoons it tastes wonderful!

I always get this pasta salad @ Antonio's in North Haven but wanted to try it here it came out delicious!
Have fun enjoy! Hope to start getting you more recipes soon!