Latest Recipes

I've been cooking a lot! Here are some of my favorites lately.

Peanut Butter Pork Chops
(www.crockpot365.blogspot.com)
3 or 4 pork chops
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 T white wine vinegar
3 T water
2 garlic cloves, chopped
1/2 cup creamy peanut butter
2 T chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
Directions:
-Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. -Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so.
-Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
-1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut-buttery goodness. Garnish with chopped peanuts, and serve with lime wedges (opt). Serves 2-3 because you love it so much you eat big portions!

Paprika Chicken
(allrecipes.com I think)
4 boneless chicken breast halves
1/2 cup chicken broth
2 pounds small white potatoes, peeled and cut in 1-inch cubes
2 medium carrots, cut in chunks
1 medium onion, cut in thin wedges
1 tsp dried parsley flakes
1 tsp salt
1/4 tsp pepper
4 T melted butter
2 T paprika
1 T lemon juice
1 tsp Worcestershire sauce
1 T honey
Dash cumin
Preparation:
-Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 T of the melted butter; toss.
-Combine the remaining 2 tablespoons of butter with the paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables. Add more broth if looks too dry.
-Cover and cook on HIGH for 4-6 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender. Serves 4.