Crockpot Cantonese Pork and Vegetable Fried Rice

Crockpot Cantonese Pork
2 pounds pork cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
2 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on low for 6 to 8 hours or until done..

Vegetable Fried Rice
1 C brown rice
1 egg
2 Tbsp. oil
2 garlic cloves, minced
1 tsp. ground ginger
1 C frozen peas
3 green onions, sliced
2 Tbsp. soy sauce
1 Tbsp. sesame oil

Cook rice according to package directions, when done cooking allow to cool slightly. Scramble egg in a small skillet and set aside. In a large skillet heat oil, add rice and stir fry for about 8 minutes, stirring occasionally. Add garlic and ginger and cook 2-4 minutes more until garlic is softened. Stir in peas and green onions and cook until heated through. Add soy sauce and sesame oil, toss to coat and then serve.

For more wonderful recipes visit Slowcooking Thursday

Aloha Chicken and Rice Pilaf

Aloha Chicken
6 boneless, skinless chicken pieces
¼ C soy sauce
¼ C sherry
1/8 C red wine vinegar
1 C pineapple juice
¼ C sugar
1 tsp. garlic powder

Place chicken in a resealable plastic bag. Combine remaining ingredients and pour over chicken. Marinate overnight. Grill or broil until cooked though.

Rice Pilaf
8 Tbsp. butter
7 oz. vermicelli
2 C. long grain white rice
4 C. water
2 tsp. granulated chicken bouillon
1 Tbsp. dried parsley
1 Tbsp. dried onion flakes
Salt and pepper to taste

Ina large pan, melt the butter over medium heat. Add the vermicelli and brown until golden about 5 minutes. Add the rice and stir until coated with butter about 2 minutes. Add the remaining ingredients and stir well to combine. Bring to a boil then turn heat to low. Cover and let cook until all the liquid is absorbed about 25 minutes, stirring once and a while. Fluff with a fork and serve.

Minestrone Soup

Minestrone Soup

1 C. dry kidney beans, soaked overnight
2 cloves garlic, minced
1 onion, chopped
4 carrots, chopped
4 stalks celery, chopped
½ lb. green beans
½ head cabbage, chopped up
6 tomatoes, diced
1 C. frozen peas, defrosted
2 qts. beef broth
2 C. macaroni
Parmesan cheese for garnish if desired.

Place beans, broth and all the vegetables except peas in a large pot. Bring to a boil then turn to low and simmer for 2 hours. Stir occasionally, adding water if needed. Add peas and macaroni and cook for 20 more minutes or until pasta is cooked through.

For more wonderful things check out Finer Things Friday

Crockpot Creamy Bratwurst Stew and Honey Cornbread Muffins

Crockpot Creamy Bratwurst Stew
4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 C chopped onion
1 chopped green pepper
2 lbs bratwurst, casings removed and cut into bite sized pieces
½ C chicken broth
Salt and pepper to taste
Italian seasoning to taste
2 C half and half
3 Tbsp cornstarch

In a crockpot, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, Italian seasoning and pepper; pour over top. Cover and cook on low for 6-8 hours or until vegetables are tender and sausage is no longer pink. Stir in half and half. Combine cornstarch with some of the hot liquid from the crockpot until smooth and stir into stew. Cover and cook on high for 30 minutes more or until the gravy is thickened.


Honey Cornbread Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400 degrees. In a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes or until golden.