#BundtBakers: Booze

4ae7b-bundtbakerspostThis month #BundtBakers is getting ready or the party season by using alcohol in our cakes and/or icings! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Booze and our happy host is Lauren of From Gate to Plate.

When it comes to alcohol, I like to hide my booze behind sugar and fruit. I am the stereotypical girl who likes her fruity drinks. And I do not drink beer. I’m pretty sensitive and definitely a lightweight so I don’t often find myself with a cocktail in hand. There are few drinks that I find worth it. But what I do love is Kahlua. In hot chocolate, over ice cream, in rootbeer, as a float. And now, in cake!

It was a no-brainier for me to select Kahlua as my booze choice. And this cake is strong! I was going to use Kahlua instead of milk in my buttercream but after tasting the crumbs of the cake the extra booze simply wasn’t necessary. What I love about this cake, other than the flavor, is the texture. When I picked it up I thought it was going to be too heavy and dense, but it’s not, it actually reminded me of brownies! Brownies with Kahlua! Topping the cake with vanilla buttercream is the perfect compliment and balances the booze well.

Chocolate Kahlua Bundt Cake

Ingredients:

  • 2 eggs
  • 1/2 C vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3/4 C Kahlua
  • 3/4 C milk
  • 2 C sugar
  • 2 C flour
  • 1/2 C cocoa powder
  • 1 tsp salt
  • 1 1/4 tsp baking powder

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer combine the eggs, oil, vanilla, Kahlua, milk, and sugar.
  3. In a bowl whisk together the flour, cocoa powder, salt, and baking powder.
  4. Add dry ingredients to the stand mixer in two batches, mixing until combined after each addition.
  5. Pour cake batter into a greased bundt pan.
  6. Bake 60 – 70 minutes, until a knife comes out cleanly.
  7. Allow cake to cool completely before topping with vanilla buttercream frosting.

*This recipe is adapted from Elizabeth at http://www.thecollegiatebaker.com/2012/12/chocolate-kahlua-cake-with-white.html?m=1*

Chocolate Kahlua Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro

Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

Limoncello Bundt Cake by Natalia at Principiando en la Cocina

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Rum Raisin Apple Bundt by Maleka at La Luna en Dulce

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Thanksgiving for Two and a Giveaway

Thanksgiving is my favorite holiday. I love the food – not just the eating of the food, but I love the preparing of the food, I love traditions, and I love spending time with my family.

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After getting married Thanksgiving became my domain. My parents and brother came to the FL Panhandle along with my in-laws. And no, it’s not awkward and dysfunctional. We are very lucky to get along with both sets of in-laws and better yet, they get along with each other! It’s so much fun having 10+ people gathered around a table meshing traditions and sharing stories.

Now that we are living in Ohio, where it has already snowed this year, in a smaller house with a tiny oven I’ve passed my hosting duties to my mother-in-law. My parents are even flying to Alabama to join us! Unfortunately my brother can’t get away from work so he and his fiance will be spending the holiday with another couple.

Thanksgiving for TwoIf you are spending the holiday with a small group of people, or even just as a party of two, I encourage you to keep reading and look at my perfect menu for all your favorite Thanksgiving flavors made for 2 – 4! And come back next week to see how I use the leftovers in unusual round two recipes!

For my very first Thanksgiving as a Mrs. I introduced a new dish to the holiday table – creamed onions. It has now become my must-have side dish. (Well, that and green bean casserole.) The first time I made this I followed the recipe verbatim, and after a massive amount of leftovers and feedback from the family I have since halved it and removed the pearl onions. Today, I cut that original recipe by 2/3 and still keep the pearl onions out. There are lots of onions to cut and tears to fall, but it’s very much worth it! A bite of creamed onions is the one I save for my last bite of the meal.

Stuart’s must-have side dish is his Papa’s Sweet Potato Casserole. This dish has become a mandatory dish for my family’s Christmas meal, too! I wasn’t going to made a mini-version for this Thanksgiving for Two meal, but the sweet potato is still mandatory. I instead made Twice Baked Sweet Potatoes. The flavors in the filling give the illusion of eating a full holiday spread.

And of course, you must have a turkey. For a small party you don’t need to stress over roasting the perfect bird, instead get a 3lb turkey breast. Lather it with flavored butter, place it on a bed of veggies, and roast it for only 2 1/2 hours. Serve it with your favorite gravy if you so desire.

Roasted Turkey Breast

Ingredients:

  • 1 3 lb boneless turkey breast
  • handful of Kosher salt
  • 1 tbsp sugar
  • 3 carrots, peeled
  • 2 ribs celery
  • 2 onions
  • 1 tbsp room temperature butter
  • 1/4 tsp Italian seasoning
  • zest and juice of 1/2 lemon

Steps:

  1. Once your turkey is thawed place it in a large bowl of salted water with a tbsp of sugar. Put the turkey in the refrigerator for at least two hours or even overnight.
  2. Preheat oven to 350 degrees F.
  3. Chop the carrots, celery, and onion into two-inch pieces and place on the bottom of a casserole dish.
  4. Remove turkey breast from brine and pat dry.
  5. In a small bowl combine the butter with the Italian seasoning, the zest of half a lemon and a squeeze of fresh lemon juice, S+P. Rub butter all over the turkey. Place turkey on bed of veggies.
  6. Roast for 2 – 2 1/2 hours, until an internal temperature of 170-175 degrees F is reached. Allow turkey to rest 5 – 10 minutes before slicing.

*This recipe is modified from Kelsey at http://m.cookingchanneltv.com/recipes/kelsey-nixon/roast-turkey-breast.html *

Twice Baked Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes
  • 1 tbsp olive oil
  • 1 leek, cut into half moons
  • 1 tbsp brown sugar
  • 1/4 tsp ground ginger
  • 1/2 C ricotta cheese
  • 1/4 C shredded Parmesan cheese
  • 2 tbsp chopped fresh sage

Steps:

  1. Preheat oven to 400 degrees F. Wash sweet potatoes, pat dry, and poke with a fork. Bake for 1 hour, rotate potatoes halfway through cooking time. Allow potatoes to cool. (If you are making this with the rest of the “Thanksgiving for Two” menu at this point reduce the oven temperature to 350 degrees.)
  2. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  3. Heat olive oil in a small skillet over medium-high heat. Saute leeks until tender.
  4. Halve the cooled potatoes lengthwise. Scoop out the flesh of the potato, leaving enough attached to the skins for stability. Place potato flesh in a food processor. Puree with brown sugar, ginger, S+P. Add the ricotta and puree until smooth. Remove sweet potatoes to a bowl and combine with cooked leeks, Parmesan cheese, and sage.
  5. Place the mixture into the potato skins. Bake for 30 minutes.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2012/11/twice-baked-sweet-potatoes-with-sage.html *

Creamed Onions

Ingredients:

  • 2 tbsp butter
  • 1 red onion, sliced into thin rings
  • 1 sweet onion, chopped
  • 1 leek, cut into half moons
  • 2 shallots, cut into half moons
  • 1 clove garlic, minced
  • 2/3 C heavy cream
  • 1/3 – 1/2 C panko
  • 2 tbsp shredded Parmesan cheese
  • 1 tsp parsley

Steps:

  1. Clean leaks by placing them in a large bowl of water. Using your hands, separate the layers, allowing all the dirt to settle to the bottom of the bowl. Remove using a slotted spoon.
  2. Preheat oven to 375 degrees F. (If you are making this with the rest of the “Thanksgiving for Two” menu 350 degrees is fine.)
  3. In a large, high sided skillet melt 1 tbsp butter over medium-high heat. Saute the red and sweet onions until soft. Season with S+P. Remove to a bowl.
  4. In the same skillet melt the other tbsp butter. Saute the shallots and leeks until tender. Season with S+P. Add the minced garlic and cook another 60 seconds. Remove to the same bowl as the other onions.
  5. Add the cream to the skillet, bring to a gentle boil and let reduce slightly. Add the onions to the cream and combine. Taste and season with addition S+P if needed.
  6. In a small bowl mix together the panko, parmesan, and parsley.
  7. Pour creamed onions into a small casserole dish, or individual ramekins. (At this point refrigerate the onions up to 24 hours.) Top with panko mixture. Bake 40 – 45 minutes, or until topping is golden and onions are bubbly.

*This recipe is modified from Bree at http://bakedbree.com/creamed-onions *

Do you remember the super cool ThermoPop I used to check my poached chicken for my Maize and Blue Chicken Salad that I served during the #10DaysofTailgate blog event? If not, ThermoWorks was one of our very generous sponsors. They provided participating bloggers with a ThermoPop and also had a prize package in the giveaway. If you weren’t that lucky person to win a ThermoPop of your very own then, I’m providing you with a second chance! Even if you don’t win, these would make the perfect stocking stuffers for your foodie friends.

The ThermoPop comes in 9 colors. Not only do their bright colors make it a fun kitchen gadget, but it also means it won’t get lost in my drawer of utensils. It comes with a matching “sheath” to keep the probe free from dirt and damage when not in use. The ThermoPop is also easy to use. A simple touch of the front button turns the device and backlight on (the backlight will automatically turn off after 10 seconds to save power), a button on the back will adjust the temperature from degrees Fahrenheit to degrees Celsius, and probably the best feature, another button will rotate the large digital display 90 degrees. There’s no more twisting your head in awkward angles to read your thermometer and there’s no need for a magnifying glass to read the temperature either.

ThermoPop

To enter the giveaway, please follow the link below for the Rafflecopter giveaway. Entries include a mandatory comment on this post answering the question “What is your must-have dish at Thanksgiving?” and additional optional entries to increase your chances of winning.

a Rafflecopter giveaway

Terms & Conditions: This giveaway is open to residents of the United States only, age 18 and older. The ThermoWorks ThermoPop giveaway runs from Wednesday, November 19, 2014 12:00am ET through Saturday, November 21, 2014 12:00am ET. Winners will be randomly chosen and announced on November 22, 2014. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: ThermoWorks is providing the prize free of charge.  I received a ThermoWorks ThermoPop to use for #10DaysofTailgate. All opinions stated are my own.

Tortilla Pie

They say you’re not a true cook until you’ve owned (or at least cooked in) a cast iron skillet. I don’t know who “they” are, but I do know why “they” love the cast iron. Cast iron provides the most even cooking temperature, it’s oven safe, and the more you use it the better your food tastes.

I’ve always dreamed of using a cast iron skillet. I’ve even gotten really close to buying my own – but I chicken out at the price. I’ve seen many recipes that require or heavily suggest the use of a cast iron skillet. I always save these recipes but they’re filed under the “yeah-right-that’ll-never-happen” category. (Like ice cream maker recipes, until my husband gave me an ice cream maker for Christmas!)

These cast iron skillet recipes are no longer only in my dreams because I am now the happy owner of a cast iron skillet. But not just any cast iron skillet! I have Stuart’s grandfather’s skillet! My mother-in-law had two and generously gave me one.

Naturally the first thing I use it for is Mexican Monday!

This tortilla pie tastes better than it looks (now that the sun goes down at 5:30 it’s impossible to get good food photography). If you want to see photos that do this pie justice check out the original recipe. There are a lot of steps but they can easily be done in advance. And let me tell you, it’s completely worth it. This tortilla pie takes the flavors of enchiladas, combines it with the volume of a burrito, and assembles it in pie form. Crispy on the top and creamy on the inside.

The size tortillas you use will depend on the size of your skillet. Because my skillet is a square, my tortillas were smaller than the original, therefore I used less of the filling. What was left of the filling ingredients created a perfect burrito that Stuart took to work for lunch.

Tortilla Pie

Ingredients:

  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 1/2 C beef broth
  • 1 – 2 tbsp canola oil, divided use
  • 1 onion, diced
  • 1 tbsp minced garlic
  • 1 tbsp flour
  • 1 C milk
  • 3 scallions
  • 1 can (15oz) refried beans
  • 1 C enchilada sauce
  • 5 flour tortillas (size to fit in cast iron skillet)
  • 1 – 2 C shredded Mexican blend cheese

Steps:

  1. In a cast iron skillet, brown ground beef over medium-high heat. Season with taco seasoning and add the beef broth. Cook until reduced. Remove from skillet and place in a bowl.
  2. Add up to 1 tbsp oil to the skillet (if needed) and saute the onion until translucent. Add garlic and cook 60 seconds. Remove and add to the beef.
  3. Create a roux by putting 1 tbsp of oil in the skillet and whisking in 1 tbsp flour. Reduce heat to medium and slowly add the milk to the pan, whisking constantly. When thickened add the beef and onions. Add scallions. Remove from skillet.
  4. Preheat oven to 350 degrees F.
  5. Wipe out skillet. (Careful, it’s hot!) Spray with non-stick cooking spray.
  6. In a bowl, mix together refried beans and enchilada sauce.
  7. Place 1 tortilla in the cast iron skillet. Top with up-to half of the bean mixture. (This will depend on the size of your tortillas.) Place a tortilla on top of the beans. Top with up-to half of the beef mixture. Repeat. Top pie with last tortilla, cover with shredded cheese.
  8. Bake 30 – 40 minutes, until golden brown.

*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2014/06/mexican-tortilla-pie.html *

Tortilla Pie

Clean-Eating Banana Bread

If you are looking for a healthy grab-and-go breakfast then stop your search. This recipe is just the thing you’re looking for! Banana bread. But not just any banana bread. This banana bread is oil free and sugar free*.

Wait, what’s that asterisk for? There’s already a catch?! Well, sorta. Honey replaces the sugar (or you could use agave!) and applesauce replaces the oil. This recipe remains sugar free IF you use a sugar free applesauce. I used my favorite organic cinnamon applesauce, but it wasn’t sugar free.

Clean Eating Banana Bread

Ingredients:

  • 3 overripe bananas
  • 2 eggs
  • 1/2 C sugar-free applesauce
  • 3/4 C honey
  • 2 C whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a bowl mash bananas. Mix in the eggs, honey, and applesauce.
  3. In a separate bowl whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients. Pour batter into a lightly greased loaf pan. Bake 1 hour, or until a knife comes out cleanly.

*This recipe is adapted from Karli at http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html*

Banana Bread

Turkey Salisbury Steaks

I have discovered the perfect ratio of meat-to-breadcrumbs-to-liquid for patties, be them meatballs, burgers, meatloaf, or Salisbury steaks. This recipe is modified from Lauren (no, not me) who blogs over at the very successful Lauren’s Latest. I might have a blog-crush on her! If you haven’t visited her blog before, but you probably have, you should really check it out. I feel like I know her. I get sucked into her writing style and her stories always provide a little chuckle. I’ve made a few recipes from her blog (another to be featured Thanksgiving week) and they have all been a success.

I found myself drawn to this recipe because my mother-in-law was visiting and I knew it would be the perfect opportunity to make a dish involving mushrooms. I don’t like mushrooms, it’s a texture thing. My husband though, loves mushrooms. If we’re having burgers or steaks he’ll excitedly saute some up in soy sauce and Worcestershire sauce. But because I don’t eat them the package of mushrooms usually goes to waste, unless of course he remembers we have some and makes an omelet. So with my mother-in-law, who also enjoys mushrooms, in town I knew they wouldn’t be wasted. The flavor of mushrooms doesn’t bother me, and they always smell amazing when cooked so I happily gave them another try (I want to like mushrooms but it’s just not happening) and easily ate around them in the gravy.

I’ve never had Salisbury steak before but according to Lauren’s blog post it’s traditionally served with mashed potatoes. (She served hers with rice cauliflower.) I had a very, very large sweet potato in the pantry so we sliced it up and roasted it. I think this gravy would taste good on anything though so whatever you chose to make as your side will also be dragged through the gravy!

Turkey Salisbury Steaks

Ingredients:

  • 1 lb ground turkey
  • 1 small red onion, chopped, divided use
  • 1 egg
  • 3/8 C Italian-style breadcrumbs
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 2 tbsp olive oil, divided use
  • 8 oz sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 C beef broth
  • dash Worcestershire sauce

Steps:

  1. In a large bowl, mix together turkey, half of the onion, egg, breadcrumbs, ketchup, garlic powder, ground mustard,  and S+P. Form into 8 patties.
  2. In a large, high-sided skillet, brown patties over medium-high heat in 1 tbsp of the olive oil. Remove and set aside.
  3. Add remaining olive oil and saute the rest of the onion with the mushrooms. Season with S+P and cook until onion is translucent Remove and set aside.
  4. In the same skillet create a roux by melting the butter and whisking in the flour. Once combined add the broth and Worcestershire, whisking consistently to avoid lumps. Bring to a boil, reduce to a simmer.
  5. Return the patties and mushrooms to the skillet. Cover and cook 10 minutes until gravy is thick and turkey is cooked through.

*This recipe is modified from Lauren at http://www.laurenslatest.com/turkey-salisbury-steak/*

Salisbury Steak

SRC: Broccoli and Grape Pasta Salad

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I love the Secret Recipe Club so much that when the opportunity presented itself to help someone out in Group B’s reveal day I jumped on it! There are four groups in the Secret Recipe Club. We each post on a different Monday. As I am a member of group D, my reveal day is the fourth Monday of every month. As you can tell, group B posts on the second Monday of the month. Today!

My assigned blog for this “bonus” posting is Flavors by Four, a mother daughter blogging team. I started searching through their blog and found over ten things that piqued my interest. They have a wonderful selection of appetizers which is perfect now that the holiday party season is fast approaching. If you like stuffed mushrooms I encourage you to head on over to their blog, they have a multitude of recipes to choose from including French Onion Soup and Spinach Artichoke. With American Thanksgiving on the horizon I was tempted to pick their Orange Cranberry Bread and Mini Gobbler Pies are a fantastic idea for leftovers! I’m actually making their Twice Baked Sweet Potatoes tomorrow night.

I ultimately settled on Nicole’s Broccoli and Grape Pasta Salad. Frozen grapes are my favorite healthy dessert and we are on a grape kick right now. I also really like broccoli but never seem to buy it. I knew that this pasta salad would be great for me to have in the fridge as a quick lunch during the week. With a four month old I never know when I’ll be able to eat and this pasta salad sounded like a great alternative to my bagel. Of course, this would be a perfect dish to take to a potluck!

Broccoli and Grape Pasta Salad

Ingredients:

  • 6 strips cooked center cut bacon, chopped
  • 1/2 lb pasta, cooked and drained
  • 2 heaping cups halved grapes
  • 4 C broccoli florets
  • 2 heaping tbsp finely diced red onion
  • 1 C mayonnaise
  • 1/3 C red wine vinegar
  • 1/8 C sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl toss together cooked bacon, cooked pasta, grapes, broccoli, and red onion.
  2. In a medium bowl whisk together mayonnaise, vinegar, sugar, salt, and pepper.
  3. Toss pasta salad in dressing and chill in the refrigerator over night.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2013/09/broccoli-grape-pasta-salad.html *

Pasta Salad

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Slow Cooker Pork and Potatoes

Yesterday I discovered yet another new reason to love the slow cooker! I didn’t think I could appreciate this kitchen appliance more, but turns out, it was/is possible.

I am very excited that I have the opportunity to stay home and raise my son. I feel very lucky and blessed that my husband is supportive of my decision and that together we can make it work. I absolutely love being able to see my son changing every day. Even the bad days are good. All it takes is one little smile to melt my heart and remind me that I made the right decision for our family.

When I was working I loved the slow cooker so that I wouldn’t have to prepare dinner when I got home. As much as I love to cook and be in the kitchen, after a stressful day at the office sometimes standing at the stove would be the last thing I wanted to do.

IMG_2748Now that I’m home during the day I feel like the slow cooker possibilities have multiplied! Have you noticed that there aren’t too many recipes that cook for more than 8 hours?! But now! Now I can cook something on high if I can’t get into the kitchen until later in the day!

Sure that’s all sunshine and daisies, but the real new reason I love my slow cooker is that while Stuart was at CrossFit instead of getting dinner going, I was able to sit on the couch and watch Chopped while my little man slept in my lap after a feeding. I didn’t have to play the dangerous game of putting him down in the hopes he didn’t wake up to get into the kitchen. These are the moments I live for.

Slow Cooker Pork and Potatoes

Ingredients:

  • 4 gold potatoes, quartered
  • 1 can (10.75 oz) cream of chicken soup
  • 1/4 C cooking sherry
  • 1/4 C Dijon mustard
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 4 pork chops (I used boneless pork tenderloin chops)

Steps:

  1. Place potatoes in the slow cooker.
  2. In a bowl whisk together soup, sherry, mustard, paprika, Italian seasoning, and S+P. Pour over potatoes.
  3. In a large skillet heat olive oil over medium-high heat. Season pork chops with S+P and sear on both sides for a couple minutes. Place on top of potatoes. Cook on high 3 hours or low 6 to 8 hours.

*This recipe is adapted from Laura at http://www.thecookingphotographer.com/2011/10/slow-cooker-pork-chops-in-dijon-paprika.html *

Slow Cooker Pork and Potatoes

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