Crockpot Corn Chowder

I really love the types of dinner where you toss everything in the crockpot and have dinner ready in 8 hours without much extra work. A disclaimer on the photo - Brett took this photo the second night we had the chowder while I was at work. I asked him to garnish with some bacon, but my idea of garnishing with crumbled bacon is a bit different that his ;). But the chowder was pretty delicious and it lasted us for several days. I found this recipe on Mamalovesfood.com but changed it up a bit. Enjoy!

Ingredients:

1/2 pound cooked and chopped bacon
5 medium sized potatoes, peeled and chopped
3 cans whole kernal corn
3 cans cream style corn
1 yellow onion, chopped
1 1/2 cup chopped celery
6 cloves garlic, minced
4 cups chicken stock
2 cups half and half (you can use heavy cream)
salt and pepper

Combine everything but the half and half cream in a large crockpot and cook on low for 8 hours. After the 8 hours, the chowder will still be pretty thick and chunky. Remove half the chowder and blend it in a blender. Return the blended half to the crockpot, add the half and half, and cook for 15 more minutes or heated through. Season to taste with salt and pepper. Be aware, this makes a lot, so if you have a small family or don't want left overs for days, half the recipe. :)

Heather

Pork Loin with Sweet Balsamic Glaze

This recipe is yet another one from melskitchencafe.com. A friend in my major made it and told me about it and I finally got around to making it this summer and am now just posting about it (I have been slacking). It was/is amazing! The pork is so tender since it is cooked in a crock pot and the glaze is unique and a great sweet addition to the pork. I served this for a dinner with friends with twice baked potatoes, asparagus, and some rolls.

INGREDIENTS:

Pork:
2 lb boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 c water

Glaze:
1/2 c light brown sugar
1 Tbsp cornstarch
1/4 c balsamic vinegar
1/2 c water
2 Tbsp soy sauce

DIRECTIONS:

Pork:
Combine sage, salt, pepper, and garlic together in a small bowl and then rub over roast. Place roast in crock pot and add the water. Cover and cook for 6-8 hours on low. Before the roast is done make glaze. After pork is done, remove from crock pot, shred, and serve on a platter with glaze drizzled over it.

Glaze:
In a small saucepan, combine all glaze ingredients, bring to a boil, and then reduce heat to allow sauce to simmer until thickened.  Stir occasionally.

Yield: 6-8 servings

–Melanie

Crock-pot Mexican Chicken Burritos

My mother-in-law gave me a crock-pot cookbook the other week and I finally got around to using it.  Nick and I work from 9-6 on Saturdays and want to eat right when we get home but we can't wait an hour or more for me to cook something up and we are trying to be more frugal (med school applications are pricey).  Nick comes home for his break to eat lunch so I just had him take the removable stoneware (that had all the ingredients in it) from the fridge, put it in the base, turn it on low, and set it for 4 hours.  When we got home we were able to eat right away and then head off to go laser tagging for our friend b-day (so fun!...even in our twenties).

INGREDIENTS

1 1/2 c frozen corn
6 frozen boneless, skinless chicken tenders
2 Tbsp taco seasoning
1 (14-oz) can black beans, rinsed and drained
1 can Rotel tomatoes with green chilies (medium or hot)
Chopped fresh cilantro (~1/3 cup)
Tortillas
Cooked rice
Sour cream

DIRECTIONS

Spray bottom of crock pot with nonstick cooking spray and add frozen corn to cover the bottom.  Place chicken tenders on top of corn and sprinkle with taco seasoning.  Top with black beans and tomatoes.  Cover and cook on low for 4-6 hours.  When done break apart chicken as you stir so chicken is shredded.  Add chopped cilantro.

For burritos place rice on tortilla and spoon chicken mixture on top with a slotted spoon (it is pretty juicy and you don't want a soggy burrito).  Top with sour cream, fold, and EAT!
–Melanie