Cook Your Own Meat and Vegetables in an Electric Slow Cooker

Cook Your Own Meat and Vegetables in an Electric Slow Cooker

Are you searching for some good Delicious Pork Recipes that will not break the bank? You can find them if you spend just an hour or so and take your time to search. It can be very exciting to find a new recipe that you love. Who knows, it may even become your favorite recipe. You can preview the ones you want to try by reading the recipe and checking out the nutritional information of them.

Here are two of my favorite pork recipes. If you do not have pork rinds, you can substitute it with dried cranberries. Both of these make a delicious side dish when served with steamed white rice. My favorite is a chicken sauteed in a thick sauce of garlic and rosemary. This is one of my most favorite cooking ingredients on earth.

The chicken sauteed with rosemary and garlic is tender enough when cooked on the stove. It can be cooked with a bit of oil on the top to give it that delicious smokey flavor. It makes a wonderful addition to any meal and makes great leftovers too. I normally freeze this in a plastic zip bag so that I have ready to use pork souse in my freezer at all times.

My other favorite pork belly recipes is one that I make at home

It is called pork belly nachos. I take boneless, skinless chicken and use mild chili powder, cumin, ground pepper, onion powder, garlic powder, and a bit of rock salt. I let the mixture cook uncovered in a large cast iron skillet on medium heat. When the bottom begins to appear dry and cooked, I lightly brush it with flour to finish cooking the meat.

This delicious dish was so easy to prepare. Just throw everything in the pan and go watch the other ingredients boil while you serve this over medium heat on the stove. If you don’t want to preview what you are cooking and waste an hour of your time before you ruin it, don’t worry. I have seen the preview button on many preview pans before I have ever used them.

Another great pork recipe that I am sure people will enjoy is my grilled pork chop. I prepare the chops on a basting brush with olive oil, salt and pepper. I let the mixture cook uncovered on a hot griddle until the outside starts to crisp. Once they are done, I simply place them on the crock pot and cook on low for about 3 hours. Once done, I scrape up the leftover pork from the bottom of the pan and add a fresh squeeze of lemon juice and some additional pepper or spices to taste.

For dessert, you can always go with another one of my delicious pork recipes. This is a relatively simple dessert but one that I really crave. I am going to make a baked apples pie right now that I have been wanting to try for a long time. I used a brown sugar pie shell, a layer of apples and a layer of sour cream in the middle with the crusts being apple crisp.

I used about two tablespoons of each of white wine, one tablespoon of dry mustard and a half a teaspoon of ground garlic. I cooked the entire mixture over medium heat. When it was completed, I sprinkled in a generous amount of fresh chopped fennel and also placed in the oven at approximately 350 degrees. When it came out, I put the lid on and let it cook for about ten minutes. Once done, I checked on the apple slices and they were delicious!

For dinner, I cooked a roast beef and cabbage sandwich using leftover pork loin, and topped it with spinach and mushroom saute. I baked the sandwiches on my baking sheet using a roasting pan that has been set on the stove and then cooked them in the oven for the same amount of time that I did for the pork chop recipes. The meat was well cooked and the veggies were tender and delicious.

This was my first experience using some of the new seasonings that are available on the market

In addition to bacon powder, which adds a little bit of zip to the meat, I added some Worcestershire sauce, Italian season and sage. I let this mixture marinate for about an hour before placing the pieces on a bed of dry browned wood or cardboard in the slow cooker. Then I used some aluminum foil to completely seal the meat in place. I did leave a small amount of rubbery seasoning in the bottom of the pan, but you don’t need much of it if you use quality products.