Tuesday, October 27, 2015

Slow Cooker Pork Loin and Sweet Potatoes in Beer and Tomato Preserves

     You can never go wrong with pork loin for $1.49 a pound. I wound up buying about 25 pounds. This is super handy because you throw a two or three pound hunk in a slow cooker and magic happens. I had been considering using some surplus tomato preserves with a pork loin for a while now. I figured the sweet onions and sweet potatoes would work nicely with the preserves and they do! I like to just mash the potatoes in with the meat and start shoveling it in. Granted, I have no manners or class. As always, notes are in blue.

Slow Cooker Pork Loin and Sweet Potatoes
in Beer and Tomato Preserves

  • 2-3 pound pork loin
  • 2 large sweet potatoes, peeled and cut into 1" cubes
  • 1 large sweet onion, quartered
  • 1 can beer (I used Old Style)
  • 1/2 pint tomato preserves (we made our own. If you need a recipe, give this one a try )
  1. Load pork loin in 5-6 quart slow cooker. 
  2. Arrange potatoes and onions around loin.
  3. Pour in beer. Pour preserves over the loin.
  4. Cook on LOW for 7 hours (the potatoes will be a bit mushy. If you like them a little more firm, wait a couple hours before you add them to the cooker)
Good Times!

Thursday, October 15, 2015

Fettuccine with Tomato and Artichoke Cream Sauce

     So being a Daddy is taking up exactly as much time as I expected, which is why updates are few and far between around here! I am trying to make up for it by posting more completely original recipes. We've been trying to use up the last of our garden's tomatoes, so I figured a nice tomato cream sauce would be a good idea. I added a few other veggies and a touch of seasoning and ended up with a real winner. The Wife had the brilliant idea to add the red pepper flakes. This was a stroke of genius as I think the sauce may have been a touch too bland otherwise. The spot of heat really adds depth to this dish. This will definitely end up in our regular rotation. There's a lot of flexibility here. You can probably swap in or out most veggies and the addition of shrimp or chicken wouldn't be amiss, either! As always, notes are in blue.

Fettuccine with Tomato
and Artichoke Cream Sauce

  • 1 pound tomatoes, roughly chopped (or two 14.5 ounce cans diced tomatoes, drained)
  • 2 large scallions, chopped
  • 4 ounces mushrooms, roughly chopped
  • 1 12-ounce can marinated artichoke hearts, drained and chopped
  • 3 cloves garlic finely chopped
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Bridgeport seasoning from Spice House (follow the link to see what's in there)
  • bunch of fresh basil, chopped (or 1 teaspoons dried)
  • 1 pound fettuccine
  1. In a large pan, heat olive oil over medium heat. Add garlic and sautee 1-2 minutes, being careful to not let garlic get too brown.
  2. Add scallions and sautee another minute or two. Add mushrooms and continue to sautee for 2-3 more minutes.
  3. Add tomatoes and artichokes. Bring to a simmer and simmer for about 15 minutes.
  4. Lower heat a bit and add cream, cheese, pepper flakes, seasoning and basil. Cook on a very low simmer for 5-6 minutes.
  5. Cook pasta aldente and drain.
  6. Either toss pasta with sauce or serve a liberal amount of sauce over the pasta, whichever you prefer. 
Good times!