Crockpot Recipe: Asian Pulled Pork

As the weather gets warmer, I like to use my crockpot to help keep the kitchen cool.  This recipe came about when I had a full day scheduled at work but wanted to have something delicious and easy for dinner… enter my handy-dandy crockpot!AsianPulledPork CP

I created a sauce to pour over a large pork loin, using a varying amount of the following ingredients:  James River Cellars Montpelier wine (NOTE: This a Cabernet Franc blanc/rose’ wine that smells like strawberries and tastes of cranberries – I love this wine with pork recipes.  You could also use Boordy Landmark Dry Rose’ which has the same sort of properties but is a dry wine), hoisin sauce, soy sauce, blackberry jam, garlic, honey, salt and pepper.  

I started dinner by slicing a large sweet onion and layered the onion on the bottom of the crock pot.  I then laid the pork on top and poured the sauce over everything and set the crockpot on low for 6-8 hours.

Once the pork was completely cooked, I removed it and put it into a bowl to shred, using two forks.  The pork is now ready for the addition of a delicious sauce to make it into a yummy dinner for my family.

I ladled the cooking liquid out of the crockpot and warmed it in a small saucepan.  As yet, I hadn’t added anything more to the liquid than what I’d poured over the pork earlier in the day.  The sauce was too thin for my taste, so I mixed up a slurry of cornstarch and Montpelier wine to thicken the sauce as it cooked a bit.  Once the slurry was added to the sauce, it took about 5 minutes to tighten up and become wonderful.  NOTE:  If you prefer to add some more spices for the pulled pork, this would be a great time – you could add a pinch of Five-spice powder or use more of the original flavors.  Have fun and be creative!

After the sauce was thickened, I tossed it with the pulled pork and served it on homemade rolls (only cuz I had them on hand…. I could have easily picked up some rolls at the local grocery store on the way home if needed).    This recipe ended up being a huge hit with my family and I hope it will become a favorite of yours as well!

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Recipe: Breakfast Egg Casserole

I’ve been trying to plan my meals and eat better this year, so I’m always on the lookout for a fun and tasty breakfast that will fill me up without a sugar-rush.  Being able to make this casserole at home and control the ingredients is a definite bonus.  My college friend, D, shared her version of this casserole with me and I knew I just had to give it a try.  The wine I use is a surprising ingredient, but one that adds a lovely depth to this recipe.

I started with 1/3 package of bacon.  I diced the bacon and cooked it in a skillet until the bacon was nicely toasted.  I then added about a cup of frozen sweet peppers.  I chopped them fairly fine and used red, yellow, orange, and green peppers, and allowed them to soften with the bacon.  Once this was done, I spooned the bacon and peppers to the bottom of a 9×13 casserole dish, leaving a little of the bacon grease in the skillet.

BreakfastEggCasserole

I gathered 2 cups of kale, removed the ribs, and roughly chopped the kale.  NOTE:  You can also add in some spinach if you prefer. Using the remaining bacon grease in the skillet, I tossed in the kate and added 2 oz Dry Rose wine (like Boordy Dry Rose), sauteing the kale until it had wilted and the bitterness had dissipated.  NOTE: If using full leaves of kale, be sure to massage the kale to remove some of the initial bitterness from the leaves.  Trust me… this is important.  I like to season the dish while cooking the greens so the spices have time to develop – for this dish I used salt, pepper, herbs de provence, and smoked paprika. Once I finished sauteing the greens, I layered them in the casserole dish, on top of the bacon/pepper layer.

Here’s the easiest part of the recipe… I poured 1 1/2 cup fat-free egg substitute into a Pyrex measuring cup, gently poured the egg over the entire contents of the casserole dish and pressed the bits of vegetable down into the egg mixture.  How simple is that?

Once everything was in the pan, I popped it into a pre-heated 350 degree oven for 30 minutes.  If your oven runs hot, you might want to check it after 25 minutes, but 3o minutes seems to work best for me.  I allow the casserole to cool for at least 10 minutes and then cut it into 6 square, equal-sized pieces and wrap each in Saran to store in the fridge.  It’s easy to reheat (30-45 seconds in the microwave) and tastes wonderful in a breakfast sandwich, using bread thins.

Hope you’ll consider trying this fun recipe sometime.  Use what you like or what you’ve got in your fridge and it can take on whatever flavors you want.  I love it…. especially when I realized that it’s only 91 calories per square… SWEET!

Enjoy!