Monday, June 30, 2014

Slow Cooker Pork Tenderloin with Orange Hoisin Glaze

Slow Cooker Pork Tenderloin with Orange Hoisin Glaze
Recipe from:  chewnibblenosh
Image Credit: Christine
Slow Cooker Pork Tenderloin with Orange Hoisin Glaze

The original recipe comes from a healthy meal planning site called The Diabetic Skillet.” Christine


1½ lb. pork tenderloin, trimmed

2 tsp. olive oil

½ tsp. garlic powder

½ tsp. pepper

1 Tbsp. Hoisin sauce

1 Tbsp. orange marmalade

2 tsp. honey

2 tsp. Balsamic vinegar

2 tsp. cornstarch


Spray the inside of a slow cooker with nonstick spray.

Heat a large skillet over medium-high heat. Add the oil.

Brown the pork tenderloin on all sides, about 3 minutes per side, in the hot pan.

Mix the remaining ingredients, except for the corn starch, together in a small bowl.

Remove the pork from the pan and place it in the prepared slow cooker.

Pour the sauce ingredients into the hot pan and stir, until the honey and marmalade have 
melted and the mixture is smooth, about 1 minute.

Pour the sauce over the pork tenderloin in the slow cooker.

Cover, and cook on HIGH for 1 hour.

Then, turn the heat to LOW and cook for 3 more hours.

About 10 minutes before serving, mix cornstarch with 2 tsp. water.

Pour the slurry into the sauce and stir in.

This will help thicken the glaze.

Remove the pork from the slow cooker and slice.

Serve the pork with steamed rice and drizzle with the glaze.

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Sunday, June 29, 2014


Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
"I suppose we all have our own definition of the term, but most would agree that the word evokes feelings of someone, something, or an event, that tugs at your emotional core.  Fortunately, our cocktail will certainly mend more hearts than it'll break.  With several fruit spirits, and a hint of Chocolate, we bring you a light, simple, and delicious drink, our featured cocktail... Heartbreaker.  Cheers!” hamptonroadshappyhour


1 oz. Raspberry Vodka

1 oz. Blueberry Schnapps

.5 oz. Cranberry Schnapps

.5 oz. Strawberry Rum

.5 oz. Crème de Cacao (clear)

2 oz. Cranberry Juice

2 oz. 7-Up

.5 oz Grenadine

Any Berries and/or Cherry to garnish


Combine all of the spirits and mixers in your favorite ice filled cocktail glass. 

Give it a good stir, and garnish accordingly.  Insert a couple of sipping straws, and get ready to 
enjoy your tasty... Heartbreaker!

Read more and enjoy this amazing recipe and many more when visiting 

Sunday-Best Pot Roast

Sunday-Best Pot Roast
Recipe from: pictureperfectmeals
Image Credit: Cheryl Beverage Barnes
Sunday-Best Pot Roast

"Not only is this roast delicious, but it’s a throw-it-in-and-forget-about-it recipe. Layer some onions, garlic and potatoes in the bottom of your slow cooker. Put the roast right on top – no searing, no browning. Throw some carrots and seasoning in there and push play. Ten hours later, you’ll be rewarded with meltingly tender beef bathed in a voluptuous sauce. Who wouldn’t want that on a blustery day” Cheryl Beverage Barnes


2 large onions, peeled and sliced

3 garlic cloves, peeled

6 to 8 Yukon Gold potatoes, scrubbed and halved

Kosher salt and freshly ground black pepper

1 (4-pound) boneless sirloin tip roast

1 cup hearty red wine

1 cup beef stock

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 bay leaves

½ teaspoon dried thyme leaves

6 carrots, peeled

3 tablespoons cornstarch mixed with 2 tablespoons cold water


Place the onions, garlic and potatoes in the bottom of a slow cooker.

Season with some salt and pepper.

Pat the roast dry and season generously with salt and pepper on all sides.

Place the roast on top of the vegetables. In a large glass measure, combine the wine, stock, 
tomato paste, vinegar, bay leaves and thyme.

Pour into the slow cooker.

Place the carrots on top of the roast; cover and cook on low for 10 hours.

Transfer the roast and carrots from the slow cooker to a cutting board.

Fish out the bay leaves and discard.

Stir in the cornstarch slurry and cook on high for several minutes until the sauce has thickened.

Slice the beef and serve with the vegetables and gravy.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Simple Peach Compote

Simple Peach Compote
Recipe from: joyouslydomestic
Image Credit: Angela
Simple Peach Compote

“You can amp up this compote with a variety of spices if desired. Cinnamon, ginger and/or nutmeg would bring a little warmth to the party. The caviar from a vanilla bean can be substituted for the vanilla extract.” Angela


12 ripe peaches, peeled, pitted and cut into a small dice

Juice of a lemon

Pinch of salt (optional)

1 cup granulated sugar

1 teaspoon good-quality vanilla extract


Add diced peaches to a large sauté pan set over medium heat.

Add in the lemon juice, salt and sugar.

Bring to a....

PEACH PEELING TIP: I usually peel my peaches as they are. However, if you find the task too tedious, the peaches can be submerged into a pot of boiling water for 40 - 60 seconds, then removed and allowed to slightly cool. This helps the peel to come off easily without a lot of knife work.

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic
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