Crock Pot Balsamic Chicken

1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion  (2 T plus 2 t fresh onion, diced)

4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley (omitted)
Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Peachy Pork Chops

2-4 pork chops
2 cups slice peaches
1/4 cup peach juice
1 tbsp dark brown sugar
1 tbsp honey
1 tbsp raspberry vinegar

Cook the pork chops, lightly seasoned with salt and freshly ground pepper, until the internal temperature reaches 145°.  Remove from pan and allow to sit while you make the peach sauce in the same pan with the drippings.  Add in the peaches and mix into the remainder of the ingredients.  Stir until completely combined and then cook until reduced.  Pour over the pork chops and serve immediately.

Honey Mustard Dill Chops

4 pork chops of even thickness
Salt and pepper
Oil for frying
1/4 cup fresh dill, chopped (fresh is a must)
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated cheddar cheese (colby-jack)
Instructions
1. Preheat the oven to 425 degrees F.
2. Sprinkle both sides of the pork chops with salt and pepper. Heat some oil in a skillet and fry both sides
of the pork chops, about 4-5 minutes on the first side and 2 minutes on the other side, until
caramelized brown. Place the pork chops in an oven-proof dish.
3. Combine all remaining ingredients in a bowl. Spread an equal amount of the mixture on top of each
pork chop. (sprinkled the cheese on the chop just before serving)
4. Bake, uncovered, until the a thermometer inserted into the center of the pork chops reads 145
degrees F, about 15-20 minutes depending on the thickness of the pork chops.
5. Serve immediately with your choice of sides.

Recipe by The Daring Gourmet

Basil Pork Chops

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a small bowl, combine the brown sugar, basil, salt and chili
powder. Gradually stir in 1 tablespoon oil until crumbly.

Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for
7-8 minutes on each side or until juices run clear. Yield: 4
servings.

California Tortilla Pizzas

2 teaspoons olive oil
1/2 cup chopped red onion (1/2 large onion - thin sliced)
1/2 cup chopped green or red bell pepper (1/2 large pepper - thin sliced)
2 (4) (6 inch) flour or whole wheat tortillas
1/4 teaspoon dried oregano (1/2 t)
5-7 leaves basil - chopped
1/8 teaspoon garlic powder (1/4 t)
1 tomato, sliced (3 Roma tomatoes)
1/2 cup shredded mozzarella cheese (to taste)
Balsamic vinegar

Preheat oven to 400 degrees F (205 degrees C).
Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, basil, tomato, and mozzarella cheese.

Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges, drizzle a small amount of balsamic vinegar on each pizza and serve.

Thanks for the recipe Cindy K-S

Sweet and Smoky Slow Cooker Pulled Pork

1 6-7 lb. Boston butt roast (pork shoulder)
salt and pepper
soft wheat sandwich rolls

Barbecue Sauce:
2 28 oz. cans crushed tomatoes
12 oz. molasses
2 small onions, chopped
1/2 cup orange juice
2 Tbsp. Worcestershire sauce
4 chipotle peppers in adobo, chopped (omitted)
2 cloves garlic, chopped
2 tsp. allspice
1-2 tsp. liquid smoke
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the sauce, combine tomatoes, molasses, onions, orange juice, Worcestershire, chipotles, garlic, allspice, and liquid smoke in a large pot and bring to a simmer over medium-high heat. Season to taste with salt and pepper.

2. Reduce heat to low and simmer for 30 minutes. Remove from the heat and puree with an immersion blender or let cool a bit before pureeing in a regular blender/food processor. Return to the heat and simmer for an additional 45 minutes until thickened. At this point the sauce can be cooled and refrigerated until ready to use.

3. Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6 cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

4. Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

5. Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Serves 8-12.

(SIL found this recipe, swiped it from her)

Chicken and Rice Casserole

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)  (roasted my own chicken)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

(some of the rice stayed uncooked so next time I'm going to put the rice in first, mix the broccoli, tomato, and chicken together in a separate bowl, put them on top of the rice, add the salt and pepper to the sour cream/soup mixture then pour it over everything - follow the rest of the directions as is.)