Sweet Balsamic Glazed Pork Loin - slow cooker

Ingredients

Pork:

• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Instructions

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2. For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3. For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4. Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5. Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Notes

Spices: sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years). 

Pork: in addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean. 

Recipe and picture from Mel's Kitchen Cafe

Homemade Bread

 

Ingredients

2/3 c. granulated sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. fine sea salt
1/2 c. grapeseed oil (or any flavorless oil, example- vegetable oil)

Instructions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.

Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in until they meet.  Roll up the dough keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1/2 inch above the rim of the loaf pan.

Bake in a 350 F oven for 31-35 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.

Makes 2 loaves

Recipe and picture from Jenny Evans Gatherings

Brownies

Ingredients

• 3/4 cup (170g) unsalted butter*, cut into 1-Tbsp pieces
  
• 1 1/2 cups (300g) granulated sugar
• 1/2 tsp salt
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup (98g) unbleached all-purpose flour (scoop and level to measure)
• 2/3 cup (56g) unsweetened cocoa powder** (spoon and level)
• 3/4 cup (128g) chocolate chips

Instructions

• Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.
• Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.
• Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.
• Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.
• Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).
• Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.Recipe and picture from Cooking Classy - THESE ARE REALLY GOOD!!!
  

Brown Butter Caramel Snickerdoodles

Ingredients

Snickerdoodle Dough:

• 1 cup (8 ounces, 16 tablespoons) butter (salted)
• 1 1/4 cups (9.25 ounces) light or dark brown sugar
• 1/2 cup (3.75 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Caramel + Cinnamon/Sugar:

• 18 square or rectangle soft caramels cut in half
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
2. For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
3. Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
4. Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
5. Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
6. In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
7. Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
8. Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
9. Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Notes

Caramels: the caramels I use from Trader Joe's are .35 oz/10 gr each and are 1 1/2 inches X 1/2 inch. I cut them in half and use a half for each cookie.

Baking Temp: These cookies are on the thinner side, but they shouldn't flatten and melt all over the pan. To help them hold their shape a) bake on convection bake at 325 degrees OR b) bake on normal bake at 375 degrees (the only exception to this is if you already know your oven bakes hot; if so, bake at 350 degrees F). Conversely, if your cookies are staying puffy while baking, decrease the oven temp by 25 degrees. 

 

Recipe and Picture from Mel's Kitchen Cafe

 

Sticky Coconut Chicken

 Ingredients

• 6-8 boneless, skinless chicken thighs, breasts or tenders (about 1 1/2 to 2 pounds)
  
  
  

Marinade:

• 1 cup canned coconut milk, light or regular
• 1 tablespoon minced fresh ginger or ginger paste (see note)
• 1/2 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon black pepper (I use coarsely ground)
• 1/4 to 1 teaspoon red pepper flakes (see note)

Glaze (see note about doubling):

• 3/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 to 1 teaspoon red pepper flakes

Instructions

1. Whisk together the marinade ingredients (or blend until smooth).
2. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).
3. Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn't seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.
4. Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces - chicken thighs will take longer to cook than chicken breasts.
5. The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.

Notes

Coconut Rice: I often use the leftover coconut milk from the can for a modified coconut rice recipe (cook 1 cup of long grain basmati or jasmine rice with 2 cups liquid - a combination of broth or water and the leftover coconut milk + a pinch of salt).

Ginger: ginger paste OR fresh ginger works great in this recipe. Fresh ginger is super easy to work with. I buy a knob, cut it into 1-inch pieces, store in a freezer ziploc in the freezer. When I want to use it, I pull a piece out of the bag and grate it frozen on the small holes of a box grater or on a rasp grater/zester. No need to peel the ginger!

Red Pepper: a full teaspoon of red pepper flakes will give a bit of heat to this recipe. I use between 1/4 and 1/2 teaspoon for a more family-friendly vibe (but it's delicious with the full teaspoon).

Glaze: I almost always double the glaze or at least 1 1/2 the recipe because we like to drizzle leftover glaze over the rice and chicken. A single batch will be fine just for glazing, but you might consider increasing the amount if you want leftover for drizzling.

Vinegar: the mild flavor of rice vinegar is perfect for this dish; I haven't tried subbing in another type of vinegar, but you could experiment.

 Recipe and picture from Mel's Kitchen Cafe