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!!