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Slow Cooker Pork Roast with Red Cabbage

Slow Cooker Pork Roast & Red Cabbage
Slow Cooker Pork Roast & Red Cabbage

 

 

 

 

 

Slow Cooker Pork Roast and Red Cabbage

I just love my slow cooker not just for apple butter but for many great meals.  Some take a little supervision and some like this recipe for pork roast & red cabbage are so simple just start it and forget it.  The only chore is to check the cabbage to make sure the liquid doesn’t all evaporate.

Ingredients for Pork Roast & Red Cabbage serves 1-4 Persons

  1. Pork Roast (just large enough to fit flat into the cooker).
  2. 1-2 jars red cabbage
  3. Salt & Pepper
  4. ¼-½ cup Dry red wine, beef stock or water

Directions for Roast Pork & Red Cabbage

In a frying pan large enough to hold the roast, lightly oil the pan.  Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan.  In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°.  Check occasionally to make sure the liquid in the red cabbage remains.  If it begins to get too dry add ¼ cup of dry red wine or beef stock or water.  Monitor the liquid throughout the cooking process.  Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you’ll love it.  To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.

slow cooked pork dinner
slow cooked pork dinner

 

 

 

 

 

 

 

Need to make this recipe easier try one of these
Hamilton Beach 33182 8-Quart Oval Slow Cooker, Black
Emeril by All-Clad E919S264 Hard Anodized Nonstick Scratch Resistant 8-Inch and 12-Inch Fry Pan / Saute Pan Cookware Set, Black
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

Slow Cooker Pork Roast with Red Cabbage
Serves 6
An easy to make delicious dinner
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. Pork Roast (just large enough to fit flat into the cooker).
  2. 1-2 jars red cabbage
  3. Salt & Pepper
  4. ¼-½ cup Dry red wine, beef stock or water
Instructions
  1. Directions for Roast Pork & Red Cabbage
  2. In a frying pan large enough to hold the roast, lightly oil the pan. Season the fat side of the roast with salt & pepper and brown the roast fat side down in the pan. In the slow cooker add the red cabbage and once the roast is browned place it on top of the red cabbage, cover and cook on low for 3-4 hours until an internal temperature of at least 145°. Check occasionally to make sure the liquid in the red cabbage remains. If it begins to get too dry add ¼ cup of dry red wine or beef stock or water. Monitor the liquid throughout the cooking process. Cooking a pork roast this way leaves it moist, tender and very flavorful, I think you'll love it. To finish a great meal try this with glazed carrots cooked in the french style and rice and a stuffed tomato.
  3. slow cooked pork dinner
  4. slow cooked pork dinner
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

Posted on

Tapenade Stuffed Chicken

Tapenade Stuffed Chicken
Tapenade Stuffed Chicken

 

 

 

 

 

Tapenade Stuffed Chicken

For a not so quick dinner this is a great tasting main course.  It’s not complicated and the results are delicious.  Serve with glazed carrots and you have a great meal.

Ingredients for Tapenade Stuffed Chicken for 4

  1. Chicken Breast (one per person)
  2. 3-4 Tbs Tapenade for each breast* (see recipe below)
  3. Salt & pepper
  4. 1 cup chicken stock
  5. 1-2 thick tomato slices per breast
  6. Herbs de Provence
  7. 3 Tbs butter
  8. 1-2 tsp olive oil

Directions for Tapenade Stuffed Chicken

Take the chicken breasts and cut a pocket into each one.  Stuff with the tapenade and using one toothpick secure the breast closed.  Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t  form in non stick).

Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence.  Bake in 350° oven for 30 -40 minutes until done.

Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done.  Just before serving, put the pan back on high heat and reduce the stock by half.  Once reduced take off heat and whisk in the butter to form a glossy sauce.  Serve sauce on side

* Ingredients for Tapenade

  1. 4 oz chopped olives (pimento added an option)
  2. 3 Tbs Capers
  3. 2 Cloves Garlic
  4. 5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend.  Slowly add the Olive Oil until a paste forms 

http://www.rantsravesandrecipes.com/tapenade

 

Here are few items to help make your cooking easier
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Wooden Spoon Set, 3-Piece
Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s chicken with a Spanish flair “Ole” , 5 paws and then siesta time!

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Tapenade Stuffed Chicken
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Chicken Breast (one per person)
  2. 3-4 Tbs Tapenade for each breast* (see recipe below)
  3. Salt & pepper
  4. 1 cup chicken stock
  5. 1-2 thick tomato slices per breast
  6. Herbs de Provence
  7. 3 Tbs butter
  8. 1-2 tsp olive oil
  9. Ingredients for Tapenade
  10. 4 oz chopped olives (pimento added an option)
  11. 3 Tbs Capers
  12. 2 Cloves Garlic
  13. 5-6 Tbs Olive Oil (good quality extra virgin).
Instructions
  1. Take the chicken breasts and cut a pocket into each one. Stuff with the tapenade and using one toothpick secure the breast closed. Salt & pepper both sides of the breasts and brown in a pan ( best not to use non-stick as the browned bits won’t form in non stick).
  2. Once browned place the chicken in a baking dish and place the tomatoes on top, sprinkle lightly with good olive oil and herbs de provence. Bake in 350° oven for 30 -40 minutes until done.
  3. Take the pan that the chicken was browned in, turn the heat to high and add the chicken stock and deglaze the pan. Set aside until chicken is done. Just before serving, put the pan back on high heat and reduce the stock by half. Once reduced take off heat and whisk in the butter to form a glossy sauce. Serve sauce on side
  4. For the Tapenade: Place the olives, capers and garlic in a food processor and blend, then slowly add the Olive Oil until a paste forms
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

Posted on

Tapenade

Tapenade
Tapenade

Tapenade

A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key.  I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind.  Although not a “true” tapenade it worked well.  The traditional does use black olives and anchovies.

One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients.  I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.

mini prep food processor
mini prep food processor

 

Ingredients for Tapenade

  1. 4 oz chopped olives (pimento added an option)
  2. 3 Tbs Capers
  3. 2 Cloves Garlic
  4. 5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend.  Slowly add the Olive Oil until a paste forms.

Uses for Tapenade

Tapenade makes a great hors d’oeuvre on crackers or toast wedges.  It goes great with beef or fish or poultry as an accompaniment or as a stuffing .   If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.

 

Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved