Slow Cooker Pork Loin with Beer

Fall has arrived in DC, and I am loving this cooler weather.   I had some Sam Adam's Oktoberfest beer and I thought why not use it with a slow cooker pork loin.  This was another easy dish to make, but pretty much putting anything in a slow cooker makes it easy right?  I served this pork loin over pearl couscous (also called Israeli couscous).  Just spoon some sauce over the couscous and top with veggies and slices of pork loin.  This pork would also be great served over rice or mashed potatoes.  Leftovers would make awesome sandwiches too.  Enjoy! 

Slow Cooker Pork Loin with Beer

Printable Recipe

Ingredients

1.5 to 2 pounds marinated pork loin (I used Smithfield Garlic & Herb.)

16 ounce bottle beer (I used Sam Adam’s Oktoberfest.)

1 onion, sliced

8 ounces mushrooms, sliced

salt and pepper to taste

Directions

Combine beer, sliced onions and mushrooms in slow cooker.   Season with salt and pepper, if desired.

Place pork loin on top of vegetables.

Cook on low 8 to 10 hours.

Note:  To thicken sauce, remove pork and vegetables, and whisk in a couple tablespoons of cornstarch or flour directly in slow cooker.  Cover and cook on high for about 10 to 15 minutes.  Add in a tablespoon of butter for a richer sauce.

Chocolate Bundt Cake

This chocolate bundt cake was scrumptious especially with my homemade chocolate sauce.  I served this cake for dessert this weekend and I was told it was the "best chocolate cake".  He must be right since he ate 2 slices!  This cake was moist and chocolatey.  You wouldn't think there was greek yogurt in the cake either.  What made this cake extra special was the homemade chocolate sauce, and it was simple to make.  If you love chocolate, you will love this cake, enjoy!

Chocolate Bundt Cake

Printable Recipe

Ingredients for Cake

1 package devils food cake mix

1 tablespoon cocoa powder

1 cup greek yogurt, plain

¼ cup coconut oil

½ cup vegetable oil

3 eggs, beaten

½ cup water

2 cups semisweet chocolate chips

Directions for Cake

Preheat oven to 350 degrees F.

Lightly grease and flour a bundt pan (or other baking pan).  

In a large bowl, using a hand mixer, mix together the cake mix, cocoa powder, coconut oil, vegetable oil, eggs, and water.  

Stir in chocolate chips.

Pour cake batter into bundt pan.

Bake for 45 minutes, or until a toothpick inserted comes out clean.

Cool cake in pan for about 10 minutes.

Invert cake onto a cooling rack to cool completely.

 Drizzle cake with chocolate sauce.

Homemade Chocolate Sauce

I could not stop licking the spoon after making this homemade chocolate sauce.  This is also my first time making homemade chocolate sauce and it was so easy.  I drizzled some of the chocolate sauce over a chocolate bundt cake I made (recipe here).  You could use this sauce on top of ice cream or fruit, or any other desserts that need some extra chocolate.  I stored the extra sauce in a mason jar and will keep it in the fridge.  Also, I can easily reheat it in the microwave when I need it again.  Enjoy! 

Homemade Chocolate Sauce

Printable Recipe

Ingredients for Chocolate Sauce

14 ounce can sweetened condensed milk, fat-free

1 cup semisweet chocolate chips

1 teaspoon vanilla extract

Directions for Chocolate Sauce

In a saucepan, over medium-low heat, stir together condensed milk, chocolate chips, and vanilla extract.  Do not boil over, but until the chocolate sauce is a smooth consistency.

Allow chocolate sauce to cool slightly. 

Store chocolate sauce in a glass jar and refrigerate.  You can microwave it when needed.

Spinach and Ricotta Stuffed Shells

Sometimes I have leftover ingredients from a recipe and I am able to reuse it for another recipe like this spinach and ricotta stuffed shells.  I used the leftover ricotta mixture from my recent lasagna recipe and just added spinach to it.  What is also great about these stuffed shells is that it is freezer friendly and I even tested it out for all you already.  I made the spinach and ricotta stuffed shells and froze them in freezer bags.  You would just need to bake the frozen stuffed shells longer, about 45 to 50 minutes instead of 30 minutes.  These spinach and ricotta stuffed shells went great with my basil tomato sauce.  Top with extra parmesan cheese if you want it to be extra cheesy.

Spinach and Ricotta Stuffed Shells

Printable Recipe

Ingredients

12 ounces jumbo pasta shells, cooked

2 cups basil tomato sauce (recipe here)

7 ounces ricotta cheese

1 egg, beaten

2 cups mozzarella cheese, shredded

¼ cup parmesan cheese

6 ounces baby spinach

Directions

Preheat oven to 350 degrees F.

Spray a baking dish with cooking spray and spread 1 cup of basil tomato sauce on bottom of baking dish.

In a medium bowl, combine ricotta, egg, mozzarella, parmesan and spinach.

Spoon filling into each pasta shell. 

Arrange stuffed pasta shells in baking dish.  Spread remaining 1 cup tomato sauce over shells. 

Cover with foil and bake for 30 minutes. 

Freezer Option:  You may prepare the stuffed shells ahead of time and place in a freezer bag (without the tomato sauce).  When ready to bake, there is no need to defrost, just place in baking dish with tomato sauce and bake for 45 to 50 minutes.

Basil Tomato Sauce

This basil tomato sauce was delicious!  I was trimming my basil plant and needed to use up the basil leaves and a basil tomato sauce was the perfect thing to make.  (I love the smell of fresh basil too!) This sauce is great with pasta or as a pizza sauce too.  I also used a chili pepper instead of chili pepper flakes, so if you don't have a fresh chili pepper from your friend's garden like I did, than you can substitute 1/4 teaspoon of red chili pepper flakes.  I served this basil tomato sauce with capellini pasta.  Enjoy!

Basil Tomato Sauce

Printable Recipe

Ingredients

28 ounce can crushed tomatoes

6 ounce can tomato paste

1 cup water

3 garlic cloves, minced

1 teaspoon garlic, minced (from a jar)

1 small chili pepper, minced

1 tablespoon Italian seasoning

1 to 2 tablespoons olive oil

2 to 3 tablespoons butter, divided

1 bunch fresh basil, torn

Directions

In a heavy pan, over medium heat, add in olive oil.  Add in garlic and chili pepper.  Add in 1 tablespoon butter.  Stir and cook for about 2 or 3 minutes until garlic is lightly browned.

Add in crushed tomatoes and tomato paste.  Using the cans, fill about halfway with water and add into pan.   (This will equal to about a cup of water and rinses the can to add in any remaining tomatoes to the sauce.)

Stir in Italian seasoning.

Cover and cook on low for about 30 minutes.

Stir in torn basil leaves.

Stir in 1 to 2 tablespoons butter (optional).

Serve with your favorite pasta.  You can also freeze this sauce in freezer bags or freezer-safe containers.

Buddy and Ellie like to be in the kitchen with me...probably hoping for a treat from their treat jar on the counter :)

Easy Grilled Vegetables

I was invited to my Aunt and Uncle's for a family BBQ this weekend and was asked to bring a side dish.  I brought my Sesame Noodles and some beautiful summer vegetables to grill.  I love any vegetable that gets grilled because grilling adds so much flavor.  The eggplant, zucchini, yellow squash, onion, and bell peppers were all purchased during my weekly visit to the Crystal City Farmers Market.  I brought the vegetables already sliced so they were ready to grill and easily done thanks to my Uncle.  

 

Easy Grilled Vegetables

Printable Recipes

Ingredients

1 eggplant

1 zucchini

2 yellow squash

1 onion

2 bell peppers

olive oil

salt and pepper to taste

Directions

Wash and dry vegetables.

For eggplant, zucchini, and yellow squash, slice ends and cut lengthwise into ¼ inch thick slices.

For onion, slice ends and cut into ¼ inch rings.

For peppers, cut into quarters and remove stem and seeds. 

Drizzle vegetables with olive oil to coat lightly.  Season with salt and pepper.

Grill vegetables over medium-high heat about 7 to 10 minutes.