Slow cooker pork chops with apple chutney

Slow Cooker Pork Chops with Apple Chutney


4 - Pork Chops, Center Cut Bone-In
6 - TSP Packed Light Brown Sugar
2 - TBLS Cider Vinegar
1 - TSP Ground Ginger
¼ - TSP Ground Cinnamon
¼ - TSP Ground Cayenne
¼ - Cup Crasians
2 – Medium Apples, peeled and chopped
Salt and pepper to taste

Spray the slow cooker with cooking spray, lightly season pork chops with salt and pepper. Place pork chops in the slow cooker. In a small bowl combine remaining ingredients, pour over pork chops and cook on high for 4-5 hours.

*I added about ¼ cup of chicken broth to the bottom of the slow cooker dish to avoid burning and sticking.
 

Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.

Roasted Poblano Soup

Roasted Poblano Soup

Ingredients:

2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper


1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown. 

2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.

3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.


* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.