The Slow Cooker Kitchen: Pork Tenderloin in the Crockpot

I found this pork tenderloin so I thought I'd try it. It comes with 2 tenderloins so if cooking for a crowd you can make both or you can make two meals out of it.

The ingredients:

Pork tenderloin

1 tsp coriander

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp black pepper

1 tsp Italian Seasoning

1 tsp salt

1/2 tsp smoked paprika

2 TBSP olive oil

Chicken broth

The recipe:

In a large ziploc bag, add the tenderloin and all the ingredients to marinate over night if possible but at least 1 hour.

When ready to cook, sear each side of tenderloin for 1-2 minutes.

Add to slow cooker and add chicken broth to the bottom. Enough to cover the bottom but not the whole tenderloin.

Cook on Low for 1-2 hours until it reaches an internal temperature of 145 degrees.

Notes:

My slow cooker took 2 hours to reach 145 degrees.

The tenderloin will still be pink if you cook until its white it will be overcooked and dry.

Half way through I pierced the top and spooned some of the broth over the top.

This turned out so tender. The key is to check the temp half way you don't want to overlook it.

The Guest Kitchen: Garam Masala Brussel Sprouts from Indian As Apple Pie

This recipe was shared in Indian As Apple Pie's Thanksgiving newsletter. I made some changes a bit.

The ingredients:

1lb brussel sprouts trimmed

1 TBSP garam masala

2 tsp brown sugar or alternative

1 TBSP olive oil

Pinch of salt

The recipe:

Preheat oven to 400 degrees.

Slice brussels sprouts and add to bowl.

Add all ingredients to bowl and toss to combine.

Roast in oven for 20-25 minutes.

Notes:

The original recipe boils the brussel sprouts in salted water and calls for an extra tablespoon of salt. If skipping this step, like I did, I would omit the extra salt it was a bit much. Just add a pinch.

I used truvias brown sugar.

I paired this with pork chops with a cumin and coriander rub.

Cumin Coriander Rub

1 TBSP coriander

3 cloves garlic

1 tsp black pepper

1/2 tsp salt

1 TBSP cumin.

The Soup Kitchen: Buffalo Chicken Soup

If you like buffalo chicken dip you will like this soup. 

The ingredients:

1 TBSP butter

1.5 C chopped celery

1.5 C green pepper diced 

1-2 lb ground chicken

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp ranch seasoning

2 32oz cartons chicken broth

1/3-1/2 C buffalo sauce

4 oz cream cheese softened

2 C shredded cheddar

1/2 C heavy cream.

Xanthum gum

The recipe:

In a slow cooker, brown the chicken and cook with thweed veggies until softened. 

Add all the ingredients up to the broth.

Cook on High for 3-4 hours

Add the dairy, buffalo sauce, and xanthum gum.

Stir to combine and cook an additional hour on High. 

Notes:

I used carrots and peas instead of green pepper.

I added a bit of black pepper to taste.

Garnish with extra buffalo sauce, cheese, or sour cream. I added a bit of Herbs and Garlic seasoning. You can also garnish with other fresh herbs.

Bacon would be a good addition too.

The Breakfast Kitchen: Everything but the Kitchen Sink Egg Bake

When you are having a fridge cleanout and have some meat and veggies to use...throw it all into an egg bake. The name comes from the addition if everything bagel seasoning. 

The ingredients:

12 eggs

Meat of choice

Veggies of choice

1 tsp garlic powder

2 tsp mustard powder

Sour cream

1/4 tsp smoked paprika

Shredded cheese of choice

1 tbsp baking powder

2 tbsp everything bagel seasoning

The recipe:

Preheat oven to 375 degrees.

Grease baking dish and add meat and veggies and bake for 5-10 minutes.

While thats baking, mix eggs with the baking powder, mustard, sour cream, garlic powder, paprika, and everything seasoning.

Once veggies done, top with shredded cheese and pour eggs over the top.

Optional- sprinkle top with a bit more everything seasoning mixed with smoke paprika.

Bake at 375 degrees for 30 minutes.

Notes: I used broccoli, sweet peppers, kale, and bacon. I did add a bit of butter to veggies and some fried shallots.

The great thing about this recipe is you can use whatever you have on hand or is about to go bad. 

The Starter Kitchen: Mini Italian Egg Bites

These are a great finger food for a party and can be served hot or at room temperature.

You will need a mini muffin pan.

The ingredients:

5 eggs

1 C cottage cheese

1/2 C diced ham

1/2 C shredded cheese

1/2 tsp Italian Seasoning 

1/4 tsp salt

1/2 C pepper

The recipe:

Preheat the oven to 350 degrees.

In a bowl, combine all ingredients and mix well until eggs combined.

Using a small cookie scoop or spoon add to greased mini muffin pan to 3/4 full.

Bake for 25-30 minutes until set.

Let cool and remove from pan.

Garnish if desired.

Notes:

A silicone pan makes removal super easy.

You can freeze or refrigerate.

You can change up meat or make veggie only. Just make sure to dice very small. 

The Soup Kitchen: Creamy Taco Soup

A twist on a taco soup making it low carb. Perfect spiciness to warm you up on these cold days in the fall and winter.

The ingrefients:

1 lb ground pork or beef

1 bell pepper diced

1 tsp garlic powder

1 tsp onion powder

1 can rotel

10 oz Cauliflower rice

4 C broth

2 tsp beef better than bouillon

1/2 tsp smoked paprika

1-2 TBSP taco seasoning

1 TBSP olive oil

1 C cheddar cheese

4 oz. Cream cheese

1/2 C heavy cream

Parmesan rind

Salt and pepper to taste

1 tsp Xanthum gum

The recipe:

Cook pork in oil with green peppers, onion powder, and garlic powder until browned.

Add to crockpot with all other ingredients except the dairy and xanthum gum.

Cook on high for 3 hours or low 6 hours.

30 minutes before done add the dairy (cheese, cream cheese, heavy cream) and the xanthum gum.

Notes:

Garnish with cilantro, sour cream, guacamole, or crushed red pepper.

For a higher carb addition: you can add corn or black beans.

The Holiday Kitchen: Cauliflower Stuffing

A low carb twist on a classic. It has all the tastes of stuffing with a sweet crunchy twist.

The ingredients:

1 head of cauliflower in small florets

1/2 C diced onion

1/4 C diced Celery

Olive oil

Butter

1 tsp garlic

1/2 tsp sage

1/4 tsp thyme

Salt and pepper

The recipe:

Preheat oven to 400 degrees.

In a skillet, add oil, onion, celery, and butter and cook until softened.

Add garlic, sage, and thyme and mix well.

Add cauliflower, and stir until well combined.

Add salt and pepper.

Add to baking dish, bake for 30 minutes until soft but crunchy.