Thursday, January 31, 2013

Stuffed pork tenderloin crockpot recipe

Stuffed pork tenderloin crockpot recipe



Ingredients needed:

* 2 teaspoons of olive oil
* 1 red onion, chopped
* 1 rib celery, chopped
* 1/2 cup of chopped carrots
* 2 cloves of garlic, minced
* 1/2 cup of dried apricots, chopped
* 1/2 cup of packed golden raisins
* 1 tablespoon of chopped fresh rosemary
* 1/2 cup of orange juice
* 2 cups of ready to heat or cooked brown rice
* 2 tablespoons of flaxseed
* 1 large egg
* 3 tablespoons of grated Parmesan
* 2 pork tenderloins
* 1 cup of reduced-sodium chicken broth

Preparation steps:

* Heat oil in large skillet over medium to high heat.  Add next 4 ingredients.  Cook, stirring, until softened.  This will take approximately 6 minutes.  Stir in apricots, raisins and rosemary.  Cook for 2 minutes.  Add juice and cook until evaporated (approximately 2 minutes).  Stir in rice and flaxseed.  Let mixture cool in bowl.  Stir in egg, cheese, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
* Slice tenderloins lengthwise, leaving 1/2 " hinge.  Cover with plastic wrap.  Pound to 1/2" thickness and season with salt and pepper
* Spread 1 cup of the rice mixture over 1 tenderloin, leaving 1" border near long edge, roll up pork and tie with kitchen twine.  Repeat with remaining pork and rice.
* Wipe out skillet, coat with cooking spray, and heat over medium-high heat.  Brown pork on all sides.  Tranfer to crockpot.  Add broth.  Cover and cook until pork has cooked through for 4 to 5 hours on low.  Let stand 10 minutes before removing twine and slicing.

Enjoy

See many other crockpot recipes here

Crockpot spicy chipotle beef recipe

Crockpot spicy chipotle beef recipe



Ingredients needed:

* 2 tablespoons of vegetable or olive oil
* 1 pound of boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
* 1 large white onion, sliced 1/2 inch thick
* 4 cloves of garlic, minced
* 1/2 can of dark beer or water
* 2 cans of no-salt- added diced tomatoes, drained
* 12 oz shiltake, oyster, or other mushrooms, stemmed and sliced
* 2 tablespoons of Worcestershire sauce
* 2 canned chipotle chile peppers in adobo sauce, chopped
* 1 avocado, pitted, peeled, and chopped
* 1/3 cup of chopped cilantro

Preparation steps:

* Heat oil in large skillet over high heat.  Brown beef.  Be sure that it is browned on all sides.  This will take approximately 4 minutes.  Transfer to crockpot coated with cooking spray.
* Return skillet to medium heat.  Add onion,  Cook, stirring occasionally, until brown.  This will be approximately 7 minutes.  Add garlic and stir for one minute.  Add beer and simmer.  Transfer to crockpot.  Add tomatoes, mushrooms, Worcestershire, and peppers.
* cover and cook on low until meat is very tender for 8 to 9 hours (or you can cook on high for 5 hours instead).  Serve sprinkled with avocado and cilantro.

Delicious  :-)

See many other crockpot recipes here

Enjoy

Monday, January 28, 2013

Warm Artichoke and Crab Dip

Warm Artichoke and Crab Dip

Ingredients needed: 
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 cup freshly shredded parmesan cheese (2oz)
* 1/2 teaspoon grated lemon peel
* 2 tablespoons fresh lemon juice
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 container (16 oz) lump crabmeat
* 1 can (14 oz) progresso artichoke hearts, drainned and chopped
* 2 cups shredded mozzarella cheese (8 oz)
* 4 cloves garlic finely chopped
* 1/4 teaspoon red pepper sauce
* Assorted crackers if desired


Preparation steps:  1.  Spray 2 1/2 to 3 1/2 quart slow cooker with cooking spray.  In slow cooker, mix all ingredients except crackers until well mixed.

2,  Cover and cook on low heat setting for 2 hours.  Serve dip warm with crackers

See many other cook crockpot recipes here

Enjoy