Crock Pot Pork & Apples

 

Pork and apples are two things that just go together naturally. Like peanut butter and jelly. Chips and salsa. Cake and frosting. Nutella and pretzels. (Seriously, if you haven't, you definitely need to try it!)

You know what else goes together well? Dinner and crock pots. Especially as a mom to little ones, it's a huge plus not to have to stress about pulling together a full meal during the pre-dinner "witching hour." All I have to do is make some rice or baked potatoes and this meal is set!

This is actually a completely Hubby-created recipe (have I mentioned lately that I'm a lucky girl?), and it's so easy to throw together. We've made this meal with pork roasts and chops, boneless and bone-in, and even with frozen apples. No matter how we cook it, it turns out perfectly tender every time, without being dry.

The same recipe made with bone-in pork chops.

 

Crock Pot Pork & Apples

Ingredients:

• 2 Tablespoons oil
• 1 Pork Roast or 4-6 Pork Chops
• 4 Apples, quartered and cored (more if you like more apples)
• 2 Tablespoons brown sugar
• Ground cinnamon, to taste

Directions:

1. Heat a large skillet, add the oil and brown meat on all sides. If you are using chops, you will probably need to work in two batches. Add meat to bottom of the crock pot.
2. Top the pork with the apples, and sprinkle with brown sugar and cinnamon. (For added flavor, you can add a splash of apple cider to the crock.)
3. Cover the crock pot and cook for 6 hours on low.
4. Remove pork from the crock, tent with foil, and allow to rest 10 minutes. Serve with the cooked apples. 

See? I told you it was easy. And it's equally delicious.

So, tell me...

Do you love the crock pot as much as I do? What is your favorite crock pot dish?

I link up at these fabulous link parties.

Grammy's Oven-Fried Chicken

Have you ever walked into a kitchen and smelled your childhood?

Come on, you know what I mean. The sense of smell has the amazing power to bring us back in time. And nothing brings you back to simpler times like smelling those comfort foods from your childhood - whether it's a favorite dessert, side, or main dish.

That's exactly the way I felt when I smelled Grammy's oven-fried chicken cooking away the other week. Pure nostalgia. This is another one of those oh-so-simple recipes that you can start ahead (I did all the prep and clean-up during Kiddo's afternoon nap), pop into the oven, and in a couple hours, serve up a delicious dinner.

Grammy's Oven-Fried Chicken

Ingredients:

• 6-8 Bone-in Chicken Pieces (Breasts, Thighs, Drumsticks, or a combination)
• olive oil (if using skinless chicken)
• 1/2 cup flour
• 1/2 tsp salt
• pepper, to taste
• paprika, to taste
• 2-3 tablespoons butter

 Instructions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Combine flour and seasonings in a shallow dish or gallon zipper bag.
3. Pat chicken pieces dry with paper towels. If using skinless chicken, drizzle with olive oil and spread it on (with your fingers or a pastry brush) until the surface is coated.
4. Dredge (a fancy word for dip and coat) the chicken in the flour mixture.
5. Arrange the chicken in a greased baking pan (I used a 13x9 pyrex dish, but a cookie sheet would work well too). Dot each piece with butter.
6. Bake 1.5-2 hours until chicken is tender and flour "breading" is golden-brown.
7. Remove chicken from the oven and let sit for at least 10 minutes before serving.

See? That was simple, right? And I promise you that it's also delicious!

As a bonus, if you use the zipper bag to dredge the chicken, all you have to do is toss it inside, shake, arrange the chicken in your pan, and throw the bag in the trash when you're done - super-easy clean-up!

I served up our chicken with Hubby's cole slaw and skillet hash browns (that's what the ugly stuff on the right is - it doesn't have to be pretty to taste good, right?), but it would taste great paired with just about anything.

Tell me: What foods bring you back to your childhood?

I link up at these fabulous link parties.

Incredibly Simple Tomato Soup

Since beginning our journey toward a real food diet, we have been slowly removing processed foods from our diet. As a result, there several common "convenience foods" that are no longer in our pantry.

With the exception of our Emergency Kit, canned soups fall into that category. For starters, they just don't taste as good. Despite what the commercials claim, I dare you to find a canned chicken soup that tastes as good as Grandma's recipe from scratch. Homemade soups are also much more economical. I can throw together a large recipe of soup for pennies compared the the same amount in the can, and then I can freeze the leftovers in portions for a lunch or dinner. Finally, the best part about making your own soup is that you can control your ingredients. Organic? Home-grown? Locally sourced? Allergy-friendly? Whatever you need from your soup, you've got it!

The Great Tomato Soup Search

I soon found a repertoire of favorite soups to replace their canned alternatives, but up until recently, I hadn't found a good alternative for classic tomato soup to go with my grilled cheese. But now I can proudly say the search is over! Seriously, friends, this tomato soup is SO much better than the stuff in the red and white can. (Not to mention any names... but let's just say that their product has high fructose corn syrup as its second ingredient).  I promise I will never go back! 

Some soup recipes can be involved, but this tomato soup is embarrassingly simple and easy to customize to your preferences.  It comes together quickly too, with just a little more effort than opening a can. Give it a try - I can guarantee you won't be disappointed!

Incredibly Simple Tomato Soup

 (Adapted from Sweet Treats & More) 

Serves 2

Ingredients:

• 1 (14.5 oz) can or diced tomatoes with the juices (or 1 home-canned pint)
• garlic powder, to taste (A couple shakes is plenty)
• salt and pepper to taste
• 1 tsp dried basil or Italian herb seasoning
• 1/4-1/2 cup milk, half & half, or plain yogurt.

Directions:

With a stick blender:

1. In a saucepan, heat the first four ingredients over medium heat until the tomatoes begin to simmer. Reduce heat to medium-low.
2. Add in the milk, half & half, or yogurt and, using a stick blender, mix until the ingredients are thoroughly combined and the tomatoes are fully pureed.
3. Serve immediately.

With a traditional blender: 

1. Puree the first four ingredients in the blender. 
2. Heat in a saucepan over medium heat until it begins to simmer. Reduce the heat to medium-low. 
3. Whisk in the milk or half & half until thoroughly combined. 
4. Serve immediately.

At first I made this recipe using a traditional blender, but once I got my new hand blender set for Christmas, this one of the first recipes I made. I love having a stick blender for this soup. The recipe comes together much more quickly and clean-up is so much easier!

A few variations:

Dairy-free: Omit the milk or use an unsweetened milk substitute
Tex-Mex: Replace the basil or Italian seasoning with cumin and chili powder to taste. Eat with a quesadilla or top with tortilla chips.

Like "the can": Strain the pureed soup in a mesh strainer (if you're picky about texture) and add a teaspoon or so of sugar to give it that characteristic sweetness.

With the excessively cold winter we've had (which is hopefully behind us, hallelujah!), this soup has become a lunchtime staple, especially after a morning of  shoveling or playing in the snow. The added bonus to this recipe is, since we can our own tomatoes, tomato soup gives us the benefit of enjoying the fruits of our labor all winter long.

What's your favorite canned soup? Have you ever tried to replicate it at home?

Now, if I could just find a simple and yummy real-food recipe for New England Clam Chowder, my search for soup can alternatives will be over. Can anyone help a girl out? :)

I link up at these fabulous link parties.

So I Married A Hunter... Delicious Ways to Cook That Venison!

It's hunting season!

If words like rut and point and tree stand are being thrown around at your house, you know it to be true. The benefit of having a hunting family member is that you (hopefully) end up with a freezer full of meat. But once you have that meat, what do you do with it?

If you had asked me 20 years ago if I would ever be eating (much less preparing) venison, I definitely would have said no. I loved animals and hunting seemed so barbaric. Plus, didn't it have a gamey flavor? And then, a little over 10 years ago, I fell in love with a hunter. It took me a while to come to terms with eating "Bambi," but now I have no problem with deer meat (although I much prefer to call it venison).

Usually people who have an aversion to wild game like venison have the same complaints about eating it.

The Complaints:

Venison tastes funny (gamey). Yes, venison does have a different taste. Some of that is the deer's diet, but I think part of it is preparation, too. Many people say that the fat is what causes the meat to taste gamey, so it's best to trim it off. It's also believed that a buck has a stronger taste than a doe. I've never done a side-by-side comparison, but it's something to keep in mind.
For some, there's definitely a mind-over-matter component. Venison might taste funny just because you know it's venison and you just don't like the idea of eating a deer. I get it. But if you eat chicken or beef, you're eating an animal too. (And probably one that lived in much worse conditions than that deer - but we won't go there today...) It's just something you have to get used to. Come with an open mind and you might just like it!

Venison is so dry and tough! Since it's much leaner than a farm-raised animal, deer meat will be more dry than beef. Depending on what you make, venison can be unbearably dry and tough. You need to have a little know-how to cook it right.

In the eight years that I've been married to Hubby, I've discovered some great tips for cooking venison to prevent it from living up to its stereotypes.

The Tips:

• Soak the venison in a brine (I have not done this myself, but I have seen it recommended).
• Mix ground venison with another ground meat like beef or turkey.
• Use seasonings (like garlic or strong spices) to mask the "gamey taste."
• Slow cook and shred it.
• Use venison in hearty soups and stews
• Cut the venison into into pieces (cubed or against the grain).
• Marinate a good cut (like the tenderloin) and grill it, being sure to leave some pink in the middle.
• Pressure can it. (I personally haven't tried this yet, but I have a friend who swears by it - she says the meat comes out so tender. Next time Hubby gets a deer, I plan to try it too.)

Our Go-To Venison Meals:

1. Crock Pot Stuffed Pepper Soup

Venison Tenderloin Pot Roast in the Crock Pot

2. Crock Pot Roast 

(Sear meat, carrots, and potatoes on the stovetop, add to crock with 2 cups broth, and cook 6-8 hours on low.)

3. Crock Pot Beef Stew (this is in my crock pot right now!) 

4. Lasagna Casserole

5. Sloppy Joe Zucchini (or Yellow Squash) Boats

 6. Slow Cooker Balsamic Shredded Beef

7. Meatballs

 8.  Slow Cooker Beef Stroganof

9. Chili

10. Italian Shredded Venison Sandwiches
(recipe to come!) 

  11. Marinated and Grilled
(Our favorite marinade recipe to come, probably this summer)

12. Fajitas
(This will be a bit tougher than beef, so it's key to cut the strips of meat against the grain.)

So, what's your opinion on venison? Never tried it? Won't touch it? Or maybe you love it and have a recipe to add to the list. I'd love to hear from you!

  I link up at these fabulous link parties.

Pumpkin French Toast Bake (Freezer Friendly!)

Thanksgiving is this week, and if you are looking for something quick to serve for breakfast, this is a great choice. You can make it ahead (even freeze it) and then just pop it in the morning as you begin your turkey day preparations. Imagine the kids happily eating a plate (and letting you cook in peace) while they watch the Macy's Thanksgiving Day Parade. Bliss. :-)

I improvised and froze this recipe to use up some milk and then brought my experiment to MOPs. Thankfully, my fellow moms of preschoolers didn't mind being guinea pigs. In fact, the Thursday before Thanksgiving meant a lot of pumpkin dishes. There were actually two different pumpkin french toast casseroles!

This french toast was perfectly delicious! Just the right custard-to-bread ratio, not too sweet, and plenty of pumpkin flavor. Kiddo ate some of the leftovers for lunch that day and he LOVED it! Since it was so easy to make (and freeze!), I can guarantee that this Pumpkin French Toast Bake will grace our table many times in the future.

NOTE: This recipe can easily be doubled and baked in a 13x9" baking dish. Add 5-10 minutes to the baking time.

Pumpkin French Toast Bake

Ingredients:.

• 1/2 loaf french bread, cut into 1-inch cubes
• 3 eggs
• 1 cup milk
• 1/2 cup pumpkin puree
• 1/2 teaspoon vanilla
• 1/5 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

For the Brown Sugar Drizzle: 
(Optional, but recommended)

• 1/2 teaspoon cinnamon
• 1/3 cup brown sugar
• 2 Tablespoons butter

  Instructions:

1. Grease a 2.5-quart casserole or 8x8" glass dish and add cubed bread evenly to the pan, pressing down if necessary.
2. Whisk together eggs, milk, pumpkin puree, vanilla, brown sugar, cinnamon, and nutmeg in a small bowl. Pour evenly over the top of the bread. Cover and refrigerate overnight.
   *To freeze, wrap tightly with foil and pop the dish in the freezer. Let the casserole thaw overnight in the fridge (at least 12 hours).*
3. In the morning, prepare the Brown Sugar Drizzle: Add the cinnamon, sugar, and butter to a small glass dish. Microwave for 30 seconds to melt the butter and stir. Microwave at 15-second intervals, stirring, until the mixture bubbles and the sugar is mostly dissolved. Drizzle over the top of the casserole. (This can also be done on the stove top in a small pan, but with such a small amount, it seemed easier to microwave.)
4. Place the casserole dish in a cold oven and bake at 375 degrees Fahrenheit for 30-40 minutes, until a knife inserted near the center comes out clean.
5. Let sit for 5-10 minutes and serve with syrup if desired. (I thought it was sweet enough as it was!)

Do you eat a special breakfast on Thanksgiving? Are you a fan of pumpkin dishes?
Happy Thanksgiving, friends!

 I link up at these fabulous link parties.

10 Comforting Cold-Weather Soups

Oh, how I love soup weather! One consolation to the colder temps is that I can make a delicious, comforting, home-cooked soup to take the chill out of our bones. Sure, we could open a can, but why would we when there are so many tasty homemade recipes? Nothing compares to a steaming pot of homemade soup!

Whole Wheat Pumpkin Applesauce Bread

Last week I lamented the end of summer, and you'll still have to drag me kicking and screaming into decorating for fall. (Its only September 5! Let's not put out the jack-o-lanterns quite yet.)

But I cracked and decided to share a fall recipe today. I really love fall for the flavors and smells, and this quick bread has my favorite flavors from fall - apple and pumpkin! 

Chocolate Zucchini Cupcakes

Ok, I can hear you saying it now: "Another zucchini recipe?!" I know... this has been the "Summer of the Zucchini." Based on my Pinterest feed and friends' Facebook updates, I know I'm not alone in trying to find new uses for the green squash taking over gardens everywhere. However, if you're sick of hearing about zucchini, you'll be happy to know that this should be my last zucchini recipe for this summer. :)

Garlic-Herb Pizza Crust (100% Whole Wheat and No-Knead!)

 This post contains affiliate links for your convenience. You can find my full disclosure policy here.

Homemade pizza has to be one of the most-requested meals at our house. It's a crowd-pleaser, and making this treat at home is definitely more frugal than ordering from the local pizzeria.

For the longest time, I made pizza with the master recipe from Healthy Bread in Five Minutes a Day (my go-to dough for almost anything), but it had its drawbacks. Most specifically, the long rise time (2 hours) and the way the dough would shrink back when I tried to roll it out.

So when my mother-in-law made this pizza dough, I was inspired. It was 100% whole wheat, only needed to rise for about a half-hour, and it didn't have the spring-back problem. My only issue was that it was a bit bland, so I decided to punch it up. And this Garlic-Herb Pizza Crust was born!

Sloppy Joe Zucchini Boats (Or Yellow Squash)

It's Zucchini Season here, and from the looks of my Pinterest feed, I'm not alone. Everywhere I look, friends are sharing and pinning creative recipes to use up all those green things that are filling my fridge.

I'm using all my creative resources to put it to use before it spoils. And I've been busy. I grated and froze zucchini for bread and muffins. I sliced and blanched yellow squash to freeze. We've grilled and sauteed squash for a dinner side dish. I tried my hand at freezing a zucchini lasagna. This weekend, I'll make a Zucchini Chocolate Cake with Chocolate Icing. And the other night for dinner, we had these Sloppy Joe Zucchini Boats.

Sweet and Smoky Dry Rub Barbecue Ribs

True Story: 

The first time I ever ate ribs was when Hubby and I were dating... and I ate them with a fork and knife. I know, I know - you don't need to tell me that I was supposed to dig in with my hands. My now-in-laws certainly gave me some funny looks when I was eating them. I've just never liked getting my hands sticky and greasy. 

About ten years later, I'm finally able to put down my fork and knife. Hubby has perfected this recipe for smoked ribs, and it's just too good to mess around with cutting the meat off the bone.

Searching for a perfect meal to grill this Independence Day? Look no further! This recipe does take some prep work and time, but it is so worth it!

Apple-Cinnamon Steel Cut Oats in the Crock Pot

I feel like I'm very late getting on the Steel Cut Oats bandwagon. I've been hearing about them for years, but the always seemed so expensive (at least compared to Old Fashioned Rolled Oats) that I didn't even bother to try. Then, back in March, Hubby and I checked our a local Mennonite market on a kid-free weekend, and there they were, for a decent price! I transfer all my dry goods to clear containers, so I don't have the price anymore, but If I remember correctly I got enough to fill a quart mason jar for less than $1.50. Not bad!

8-inch Whole Wheat Chocolate Chip Skillet Cookie

Have you bought into the skillet cookie craze on Pinterest? A few years ago, when I first saw a recipe, I knew I had to try it! I had made cookie bars before, but had never thought to use a skillet. We LOVE our cast-iron skillets, so it was a match made in heaven. Most recipes call for a 10-inch skillet, which we do have, but since this is usually something I make just for Hubby and me, I thought a smaller version might be better for our waistlines. ;-)

Easy Oven Roasted Potatoes

I'm almost embarrassed to share this recipe because it's so simple. There are literally only 4 ingredients - including salt and pepper! However, since we have these potatoes at least once a week, and Kiddo always asks for seconds (thirds, and sometimes fourths), I had to share.
So, here is one of the simplest, easiest recipes I will probably ever share here at Pinspired Home.

Quesadilla Casserole

By now, you've probably caught on to the fact that I love leftovers. There are so many possibilities! If we ever have a little bit of extra meat or rice after a meal, it goes in the freezer until I'm ready to make a dish like this Quesadilla casserole.

Ham & Swiss Casserole

I get a little too excited about leftovers. It's hereditary, I think. My mom can take a ham or turkey or whatever and magically turn what's left into amazing new dishes.

Crock Pot Buffalo Chicken Sandwiches

I love Buffalo Chicken! Every year for the family Christmas Eve get-together, my sister-in-law makes an amazing Buffalo Chicken Dip, and I always eat way too much of it. Appetizer parties like that are my downfall. I always have to walk away from the food or else I'll keep helping myself to "just a little more." Dear readers, please tell me some of you can relate!
But I digress. When a friend of mine recently shared a recipe for Slow Cooker Buffalo Chicken Sandwiches on a crock pot Facebook page, I knew they had to have a spot on the menu!

Chicken and Rice Soup from Scratch

Be honest: when you see the words "from scratch," are you intimidated? I know that I used to be, especially when I first started cooking for myself & Hubby. It was much easier to open a can or use a "helper" than to make something myself from scratch, and it guaranteed my meal wouldn't be a total disaster. (And let's face it; we've all had our fair share of kitchen disasters. Ohhh, the stories!) But over time, I've realized that making a meal from scratch is not as difficult as it seems. It may not always be easier, but it IS do-able. A meal from scratch is almost always less expensive, and I think it definitely tastes better, too.
If you are intimidated by scratch recipes, Chicken & Rice Soup is the way to start.  Rice is incredibly forgiving. From my experience, you can't over-cook it in a soup, and it reheats (and freezes) beautifully without getting mushy like noodles do.  And this recipe does not require much hands-on time. You can make the broth while you're out for the day , and have the soup ready within an hour once you get home -- 45 minutes of which involve simmering the soup with an occasional stir. Or you could even use homemade broth or stock you already made. I promise that it's not as difficult or time-consuming as it appears!

Ditch the Can! Homemade Chicken Broth or Stock

Did you know that stock and broth are actually two different things? For a long time I thought they were synonyms, but in writing this post, I decided to do a little research.
I discovered that although the terms are often used interchangeably, there are technically differences between the two. According to The Kitchn, broth is seasoned with salt while stock is not. However, The Food Network says that broth is made with meat and stock is made with bones (giving it a richer flavor due to the gelatin released from the bones). Hmm...different answers. So, I turned to my very favorite source for cooking advice, America's Test Kitchen, to discover that they're both right. Broth is usually made with meat (and possibly bone too), while stock is made with bone only and is usually unsalted.
No matter what you call it, there is no reason you should ever have to buy a can or carton at the store again. Making homemade broth or stock is so easy when you use a crock pot, and you can make it out of food scraps that you would otherwise throw out.

Stock Your Freezer: Five Ways to Prepare Ground Meat for the Freezer

A few weeks ago, my favorite local grocery store had an amazing deal on ground turkey -- $1.66 a pound! I had some wiggle room in my grocery budget, so I bought three 3-pound packages. Nine pounds is a lot of ground meat, but I had a plan.

 Five Ways To Prepare Ground Meat for the Freezer: