Homemade Apple Cider

 

Homemade Apple Cider

Homemade Apple Cider is a crisp, unsweetened, nonalcoholic drink made with fresh apples that can be served hot or cold.

Prep Time15minutes mins

Cook Time3hours hrs

Total Time3hours hrs 15minutes mins

Course: Drinks

Cuisine: American

Keyword: Homemade Apple Cider

 

Servings: 4 cups

 

Author: Amanda Rettke--iambaker.net

Ingredients

• 10 medium apples, quartered
• ½ cup (100 g) light brown sugar, packed
• 4 sticks cinnamon, or 2 teaspoons ground cinnamon
• 1 tablespoon ground allspice

Instructions

• Place quartered apples in a large stockpot and add enough water so it covers the apples by 2 inches when apples are submerged by pushing them down. (The apples will float.)
• Stir in the brown sugar, cinnamon sticks, and allspice. Bring to a boil and allow to mixture to boil uncovered for an hour.
• After the boiling, cover the pot, reduce heat, and simmer for 2 hours.
• After simmering, let the mixture cool a bit before straining it into a bowl through a cheesecloth, gently pressing down on the solids. Discard solids and drain the liquid one more time through the cheesecloth. (You can also use a fine-mesh sieve to drain.)

Asian Caramel Slow Cooker Pork

 

Slow Cooker Asian Caramel Pulled Pork

Asian Caramel Slow Cooker Pulled Pork is crazy tender smothered in the most addicting savory, sweet and spicy sauce infused with coconut milk, soy sauce, sweet chili sauce, fish sauce, sriracha, ginger and garlic. You will be licking your plate -  and the slow cooker. 

 CuisineAsian

 Prep Time10minutes minutes

 Cook Time5hours hours

 Total Time5hours hours 10minutes minutes

 Servings8 -10 servings

Ingredients

• 4-5 lbs. pork shoulder/pork butt trimmed of excess fat
• 2 tablespoons vegetable oil

Wet Rub

• 2 tablespoons toasted sesame seed oil
• 2 tablespoons ginger powder (sounds like a lot but it's amazing)
• 1 tablespoon garlic powder
• 1 tsp EACH salt, onion powder
• 1/2 teaspoon black pepper

Slow Cooker Sauce

• 1/2 cup coconut milk
• 1/2 cup reduced sodium soy sauce
• 1/3 cup Japanese sweet rice wine/mirin (may substitute dry sherry)
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons fish sauce
• 1 tablespoon Sriracha/ Asian hot chili sauce
• 1 tablespoon cornstarch

Caramel Sauce

• 1 1/4 cup packed brown sugar
• 1/4 cup water

Instructions

• Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.
• Whisk together all of the Wet Spice Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 2 tablespoons vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Place pork in prepared slow cooker.
• In a medium bowl, whisk together Slow Cooker Sauce ingredients (not Caramel Sauce) and pour all over pork.
• Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.
• Meanwhile, remove all of the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.
• To make the Caramel Sauce, add brown sugar and water to large skillet and boil over medium heat for 1 minute, whisking constantly. Don't overcook or it will harden! Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes. Pour desired amount of Caramel Sauce over shredded pork and toss until evenly coated with a spatula. Add additional sriracha for spicier if desired.
• Serve with rice/veggies/etc. and my Slow Cooker Caramel Pork Tacos with Pineapple Snow Pea Slaw are coming soon!

Notes

OVEN:  Tightly cover and bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours or until super tender. Check the pork the last couple hours of cooking to make sure there is still liquid and add a little coconut milk if needed.

Slow Cooker Salsa Verde Tacos

 

SLOW COOKER SALSA VERDE HONEY LIME CHICKEN

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup mild salsa verde (medium for a kick) (I use roasted Herdez in the jar)
• 1/3-1/2 cup honey
• 1/2 cup lime juice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• cayenne pepper or hot sauce to taste

TACOS

• 1-2 packages Flatout FolidIt Flatbread Ancient Grains***
• Monterrey Jack Cheese
• lettuce
• Tomatoes
• cilantro
• Avocadoes
• sour cream

INSTRUCTIONS

• Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce/cayenne for spicier.
• To make Seasoned Flatout FolidIt Flatbread Taco Shells, preheat oven to 375 degrees F. Cut each FoldIt in half and lightly brush with Salsa Verde Honey Lime juices from slow cooker on one side. Hang each cut FoldIt in half over individual oven rungs so they from a taco shell and bake at 375 degrees F for approximately 10-12 minutes or until edges are crisp. Remove and let cool for 1 minute. (See video on how to bake shells).
• Stuff taco shells with chicken and top with desired taco toppings.

Slow Cooker Smothered Beef Tips

 

SLOW COOKER SMOTHERED BEEF TIPS

yield: 8 SERVINGS

 

prep time: 30 MINS

cook time: 9 HRS

total time: 9 HRS 30 MINS

INGREDIENTS

Beef:

• 3 pounds tri tip or sirloin beef roast, cut into 1- to 2-inch pieces
• Salt and pepper, for seasoning
• 2-3 tablespoons olive oil, avocado oil or canola/vegetable oil
• 1 cup diced onions
• 2-3 cloves garlic, finely minced
• 3 cups beef broth or beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Pinch dried thyme

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon red wine vinegar
• Fresh parsley, for serving (optional)

INSTRUCTIONS 

• Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
• Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
• Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
• Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
• Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
• For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
• Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
• Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).

NOTES

Mashed Potatoes: these Instant Pot mashed potatoes are my go-to mashed potatoes recipe.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-smothered-beef-tips/