Crock Pot Pork Loin with Pearl Onions and Sherry {recipe #61}

Crock Pot Pork Loin with Pearl Onions and Sherry

Borrowed, Adapted and Enjoyed from Best-Loved Slow Cooker Recipes. 

Makes 8 Servings

Ingredients: 

3 large red onions sliced

1 cup pearl onions, blanched and peeled (instructions on packet)

2 T. unsalted butter or margarine

2 1/2 lbs of boneless pork loin, tied with cooking twine

1/2 tsp. salt

1/2 tsp. black pepper

1/2 cooking sherry

2 T. Italian Parsley, chopped

1 1/2 T. cornstarch

2 T. water

1) Peel pearl onions according to instructions on package.

2) Cook and stir red onions and pearl onions in butter in a medium skillet until tender.

3) Rub pork loin with salt and pepper and place in your crock pot. Add cooked onions, sherry and parsley. cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.

3) Remove pork loin from crock pot. Let sit for 15 minutes before slicing. 

4) Combine cornstarch and water. stir into cooking liquid and cook on LOW until sauce has thickened. Serve pork loin with onions and sherry sauce.  

I served it with cooked frozen peas and rosemary red potatoes. It was a really warm and satisfying meal. I really liked it!

What is your favorite way to cook pork loin?

All for now,

Alexandra

Ranch Chicken {recipe #60}

This recipe was super easy and very yummy!

Ranch Chicken

 Borrowed, Enjoyed and Adapted From, Taste of Home Busy Family 

Favorites.

Serves 4.

Ingredients:

4 boneless skinless chicken breasts (we actually just used 4 halves and it worked out fine)

1/4 cup milk

1/2 tsp. minced garlic

1/4 cup flour

1 T. ranch salad dressing mix

1/8 tsp. pepper

1 T. olive oil

1 T. butter

1) Flatten chicken with meat mallet and set aside. In shallow bowl combine milk and garlic. In another bowl combine flour, salad dressing mix and pepper. Dip chicken in milk, then coat with flour mixture.

2) In a large skillet, cook chicken in oil and butter over medium heat for 6-8 min on each side or until no longer pink. We used a stainless steel skillet so ours got a little more done, but did not taste burnt. I am sure that either type of breading would be good.

I served it with a ciabatta roll and a baby spinach salad with ranch dressing. I also like to add grape or cherry tomatoes as well. Kyle loved this and even enjoyed the salad! :)

What is your favorite way to dress up a chicken breast?

All for now,

Alexandra

Salsa Chicken {recipe #59}

I stumbled across this recipe in a rush and it ended up being amazing for how easy it was! Kyle even commented that it got him to eat lots of veggies and like them!

Salsa Chicken

Borrowed, Adapted and Enjoyed from Big Book of Slow Cooker, Casseroles and More. 

Ingredients:

1 cup uncooked regular rice

2 cups water

4 boneless skinless chicken breasts {1 1/4 lb}

2 T. olive oil or vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

1 medium zucchini, chopped {2 cups}

1 cup chunky style salsa

1 can (11 oz) sweet corn, drained

1/4 cup sour cream

2 T. chopped fresh cilantro

1) Cook rice in water as directed on package.

2) Meanwhile, between pieces of plastic wrap or waxed paper flatten chicken breasts with the flat side of a meat mallet until they are 1/4 inch thick. 

3) In a skillet, heat 1 T of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, cook for 6-10 minutes, turning once until golden brown on each side and no longer pink in the middle. Remove and keep warm.

4) In the same skillet, heat remaining tablespoon of oil. Add zucchini, cook for 3 minutes. Stir in salsa and corn. Reduce heat to medium, cook 2 minutes longer or until thoroughly heated. Serve chicken over rice, top with vegetables top with sour cream and cilantro.

What is your favorite super quick dinner?

All for now,

Alexandra

Blueberry Peach Pie {recipe #58}

One of my summer bucketlist goals was to try a new pie recipe. This is the one that I chose.

Blueberry Peach Pie

Borrowed, Adapted and Enjoyed from The Farm Chicks in the Kitchen.

Ingredients:

One recipe of double crust pastry OR store bought pie dough

5 cups of sliced fresh peaches

1/2 cup fresh blueberries or huckleberries

3/4 cup sugar

4 T. all purpose flour

1/2 tsp. ground cinnamon

1) prepare the double crust pastry according to directions (allow time to let chill for at least 2 hours). OMIT step one if using purchased prepared pie crust.

2) Heat oven to 400 degrees F. Roll out first crust and place in pie pan. Cut shapes or make lattice design out of second crust if desired. 

3) Toss the peaches, blueberries, sugar, flour and cinnamon together in the large bowl. Pour the filling into the prepared pie pan. 

4) Lay top crust in desired fashion.

5) Let pie chill in fridge for 10 minutes.

6) Bake until the fruit is bubbly and the crust is golden brown, about 50-55 minutes. Take out and let cool.

Enjoy!

 This pie was not my favorite recipe, but it was definitely unique and tasty. I am not a huge blueberry (in) pie fan so that really explains it. Kyle and his parents LOVED it though... so it just depends on your personal pie preferences. :) 

What is your favorite out of the ordinary pie recipe?

All for now,

Alexandra 

More Reasons to Love Daily Feats

Remember my post about DailyFeats?

Well just when I thought they couldn't be any more amazing... they surprised me!

I did a quick phone survey for them and in return they sent me this!

A framed printout of one of their feats! !dreambig. 

Which is one of my very favorite feats! :)

Already impressed I got an email from them asking me to be a featured member on their blog! What an honor! 

Soon after my interview was posted on their blog! 

Here is the link. Check it out!

And.. if you haven't joined DailyFeats.. you can do it here.

All for now,

Alexandra