Slow Cooker Teriyaki Pork Roast

Carol ,who is on the TOH recipe board posts wonderful recipes and her hubby is the photographer of her masterpieces. When I look at her favorite recipes I'm like an old dog drooling. She writes such wonderful reviews and the photos would put top bloggers pictures to shame.

When Carol posted this recipe I knew as soon as we got to florida I would make it. I don't buy pork in NY. It's always chewy and a waste of money. I was lucky when I shopped at Hitchcock's because they had a loin of pork on sale for 1.99 a pound.

I followed Carol's recipe and didn't do my usual tweaks to the recipe  except the gravy which I added more soy.

Carol adapted it from-365 days of slow cooking by Karen Bellessa Petersen 
 
3/4 c. apple cider
1 1/2 Tbsp. granulated sugar
2 Tbsp. lite soy sauce
1 Tbsp. rice vinegar (or vinegar of your choice)
1 tsp. grated fresh ginger OR ground ginger
1/4 c. minced onion
1 clove garlic, minced
1/4 tsp. garlic powder
1 (3 lb.) boneless pork loin roast (cut the roast in half if it won't fit into your slow cooker in one piece)
1/4 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
2 1/2 Tbsp. cornstarch

3 Tbsp. cold water

1. Spray the inside of a 5-6 quart slow cooker with nonstick cooking spray.
2. For the sauce, whisk together the apple cider, sugar, soy sauce, vinegar, ginger ,minced onion, minced garlic and garlic powder; pour into the prepared the slow cooker.
3. Combine the 1/4 tsp. pepper, 1/2 tsp. onion powder and 1/4 tsp. garlic powder until well mixed; rub the spice mixture onto all sides of the pork roast.
4. Spray a large skillet with nonstick cooking spray; brown the pork roast over medium heat on all sides until golden brown.
5. Place the roast in the slow cooker; turn in the sauce to coat all sides of the meat.
6. Cover; cook on Low for 6-8 hours.
7. Remove roast from the slow cooker. Let rest for 15-20 minutes.
8. In the meantime, pour the liquid from the slow cooker into a small saucepan, straining it if you prefer a smooth sauce. Bring sauce to a boil.
9. Combine the cornstarch and cold water; mix until cornstarch dissolves. Add to the sauce, whisking until thickened.

 Added note NOT about the recipe-- I shopped the day of hurricane Sandy. While checking out and my cashier name was Jimmy. You could tell he's been working in the store for awhile and knows the customers. I stop at Hitchcock's once in awhile and he has no idea who I am. While checking out he mentioned that the area was going to have a frost and it was the first time in 50 years a frost has hit so early and then said he felt so sorry for those people up north. I told him I was one of them and I was worried about our home. He said " Oh, Lord protect their home" and then added the angels will surround it and protect it.  I thanked him and when I left I told Gabe that we would be ok since Jimmy was sending the angels.

I am very thankful that the house is fine. Two trees down but not near the house.

 

Sandy

We got slammed. Here are a few pictures that my friend Arthur Andersen took. Thank you Arthur for allowing me to share them.All photos were taken yesterday. There is no power on the east end today. It may take two weeks to restore it.

There isn't going to be a beach left. Four more days of waves that are going to be 20-30 feet.

                                                     Taken early BEFORE the storm hit

                                                                                                  Link to more Photos

                                        

MM 15 Weeks

We are so proud of our little traveler! Max spent eighteen hours in the crate and not a peep from him. He enjoyed his first stay in the Red Roof Inn. He's having fun at Gregory's, new things to explore and trouble to get into.

                                 Aunt Myra sent Max - Mr. Kimchi

 

 

 

                                                       From last Monday.
                                                        Pet friendly Red Roof Inn

Cheesy Cauliflower Pancakes

                                     These are DELICIOUS! I found and adapted this recipe at the perfect time.
I bought a head of cauliflower because I planned to make another recipe that is popular on my TOH recipe board, I never got around to it and found this on pinterest.

Cooked the cauliflower and then added it to my cuisinart. Pulsed a few times, added the cheese and eggs and pulsed again and then added the panko. I didn't add the cayenne. Added some Slap yo Mama which is spicy.

This recipe could be adapted to low fat very easily, using low fat cheese and egg beaters.

1 large head cauliflower

2 large eggs

3/4 cup cheddar cheese, grated

1 cup panko

1/2 tsp. cayenne pepper(more or less to taste)

salt

Olive Oil


Steam the cauliflower for about 10-12 mins. Add  to cuisinart and pulse a few times. Add cheese and eggs and pulse again and add panko and spice.

Fry until nicely browned on both sides

MM 14 Weeks

Lots of new things accomplished. Sleeping in his crate at night. Stairs are no longer an issue, can go up and now down.

Watching a Korean Drama ;-)

 

Out and About

I am so grateful to live in such a beautiful area.  Driving time to the ocean is about 10 mins ( in the fall) and about 15 to 20 to other beaches that I love.

Week days during the fall are the BEST to stroll the beach. Just Max,me and the seagulls.

Crazy to have a leash on but it was for safety.  If he picked up something nasty I could get it out of his mouth and when he made a mad dash to go in the ocean the leash prevented wet dog.

Asian Vegetable Soup

It is known in our humble home that I do not care for pasta so when I added ramen to the soup Divingabe was wondering what was up with me.

I like ramen but not made with the tiny packets it comes with. I made a Raman Cole Slaw Salad that was SO good and for some reason I like ramen but not pasta.

This was a very good soup, nice and spicy. I bet this would be great when you have a cold and need to clear out the sinuses!

1 Tablespoon olive oil
1 medium yellow onion, medium diced
2 carrots, medium diced
1 stalk celery, medium diced
1 zucchini, medium diced
Salt and pepper
1 can (14.5 ounces) diced tomatoes, drained( Used Rotel)
3 1/2 cups chicken or vegetable broth
1 cup water( used extra chicken broth)
1 fresh lime, juiced
2 packages (3 ounces each) ramen, broken into quarters (discard seasoning packet)
Sriracha sauce to taste, optional
1 handful cilantro, chopped( Didn't use)

4 green onions, chopped

1. In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper. Add tomatoes, broth, water and lime juice; bring to a boil. Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired. Serve immediately and top bowls with cilantro and chopped green onions.

If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.

Recipe was adapted from HERE

Chewy Butterfinger Cookies

I'm a sucker for Halloween candy, love the stuff. I especially love it after any holiday when it's 50 -75 % off!

Butterfingers have been a long time favorite. I remember walking to the card shop from school and buying a butterfinger candy bar for 5 cents. Yes, it shows my age.

I had a box of butterfingers and wanted a "few" but really didn't want the whole box. Perfect recipe to get rid of the temptation.

I crushed up the candy in the cusinart, a pulse here, a pulse there and ready to add.

I had to try them before I gave them away. I can't give someone something that isn't tasty,right?

These are good, not overly sweet and chewy as claimed.

1  3/4 cups a/p flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1/2 c (1 stick) butter, softened
1 large egg

8 fun size butterfinger candy bars, chopped

1. Preheat oven to 375F degrees.
2. Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.
3. Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.
4. Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

 

MM 13 weeks

                                        The collar that Auntie Rita gave him fits!

Return of the Fox on the Rock- Long Beach

I can actually tell you that they aren't foxes!

Around labor day there was one "fox" on the rock. It was on the rock in the morning and by the afternoon it was gone. I guess whoever added the first one has a collection because now there are two.

If you look at the photo, the coyote on the left has the back legs of the original one.

I parked on the side and within minutes I had ten cars parked along the road. They were on their cell phones calling friends telling them about the poor animals stuck on the rock. I didn't give it away that they were fake!

Peanut Butter Oatmeal Cookies

I really like oatmeal and when I saw this recipe I wanted to make it before we left. Jake's favorite is peanut butter cookies and thought I might add a healthy touch to them. I knew he would notice the change. He ate it politely and then asked if I had any of the "other" cookies in the house. I said no and he groaned and ate a few more. Guess they aren't that bad!

1/2 cup butter, at room temperature
1 cup brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup smooth peanut butter
1 cup all purpose flour
1/2 tsp baking soda
1 pinch kosher salt
1 cup old fashioned oats

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a large stand mixer, cream together the butter and sugar for 2-3 minutes.
3. Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
4. Add the peanut butter and mix.
5. Add the flour, baking soda and salt and mix until the flour is just combined.
6. Remove the bowl from the stand mixer and fold in the oats.
7. Using a medium sized cookie scoop, scoop 12 cookies onto each baking sheet. Bake for 12 minutes and then remove from the oven. If you don't want a chewy center, bake the cookies for about 13 - 14 minutes. Once the cookies are removed from the oven, let them sit on the baking sheet for a few more minutes before transferring them to a cooling rack.
8. Repeat the process with any remaining dough and store the cookies in an air tight container.

Tips

If you're at a sit-down Chinese restaurant that serves kettles of hot tea, you don't have to flag down waiters and ask for refills when it empties. Simply flip the lid upside down, or if it has a hinged top, flip it up, and leave it that way. This is a universal indicator for a tea refill request. You can flip the lid, then carry on with your eating and socializing. You probably won't even notice when the kettle is swapped for a fresh one, since Chinese restaurant service is usually very speedy.






Uses for empty baby jars-

1.   Awesome for spices. They have really wide mouths that you can fit your measuring spoons into; a lot of the containers they generally come in are too narrow.

2.  Use glow in the dark paint to paint small dots along the inside, once dry put in a small scoop of glitter and fill with water. cute decoration for a kids room/ night light-ish.

3   Miniature terrariums with small pieces of moss and forest things. I even had a few small mushrooms growing in one I had a few years ago. Only requires a few drops of water every week.

This Blog had quite a few ideas and wonderful photos!




I was looking to buy Max dogfood online and found this site. They summarize info from many areas





Last tip check out this link.  I don't know about you but how can you be paranoid at a ATM, giving your credit card to a waiter and having him disappear makes me nervous!

MM 12 Weeks

 

 

                                                                   Think he's happy?

                                              Two paws up! Two still on the ground.

Max has totally bonded with Divingabe. He waits patiently while he's in the shower. He doesn't cry, just waits till he's out.

Baked Parmesan Zucchini Sticks

I had one small  zucchini which I wanted to use. I found the recipe  Here,which I adapted. Should  of checked TOHBB first but this was saved and figure I would try it.

 
3 large zucchini, sliced longways, halved and cut into sticks( One small one)
2 eggs ( one egg)
1/2 cup plain bread crumbs( townhouse crumbs)
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray

Preheat oven to 425 degrees
Spray pan
Cut zucchini into strips
whisk eggs
combine breadcrumbs,cheese,oregano,garlic powder
Dip zucchini in egg
Dip egged zucchini into crumb mixture
place on baking sprayed tray.
Bake 10 min for one side
flip zucchini and bake for another 10 min. until golden brown

We both thought they were bland for our taste. If I make again would use one of the cajun spices.
 

Frugal tips

In case of fragrances building up from gym are less than ideal, throw some dry tea bags in running shoes or a smelly bag when not in use. The tea bags will help absorb the musky scents while imparting some of their own -more pleasant-aroma.




 To clean your shower curtain remove from the rings and toss it in the washing machine. You can toss in a few extra things but want the load to be free to move, so don't over pack it. Add a small amount of laundry soap - about half normal amount. Run the machine on regular cycle with cool or warm water - no hot. Pull it out, hang it back up and you're good to go.I've found it's best to avoid the spin cycle at the end. Do not put in the dryer!
Bonus cleaning... toss things like your kitchen sponge, scrub brush, etc in the dish washer with a load or with regular loads of laundry. Those things get funky and sour smelling! A wash will kill the funk and extend the life of an item you might normally throw out.



With halloween coming up I figured people might like to know that Olive Oil will remove the most obnoxious of halloween face paint, spirit gums and glues. Use a mixture of olive oil and castor oil as a my general face "wash", and was delighted to find it was able to get off the most stubborn of sticky Halloween goop when I did "zipper face" for a zombie party recently. Slightly sensitive skin, and some of the removers that come in the package with spirit gum and other face adhesives are pretty noxious. It still requires some rubbing, and if you can let it sit for a little while to work on the glues then all the better. For makeup you simply massage it into the makeup and remove with a warm-hot wash cloth. Also works like a charm on eyelash glue and stubborn eye makeup.



Alternative to Head and Shoulders? Apple cider vinegar diluted at 1/3 cup/litre works well. Stink washes off, and you can use other perfume agents if you like.


Clean carpets with hot water and white vinegar. 1 1/2 cups vinegar per gallon water. Used a rug doctor machine and worked AMAZING.
White Vinegar and baking soda made into a paste gets stubborn carpet stains out when rubbed into them. Elbow grease is needed as well.
Shop vac your A/C filters in your home to not have to replace them as often. Those things are pricey


Here is an idea that preserves the nice ends that your laces come with, leave very little eyesore, and trim the laces to exactly the length that you want them.
The idea is to trim lace starting from the middle and then to tie them back together.
Here is what I would do:

1. Measure how much length that I want to trim off from the shoe.
2. Trim that amount starting from the center of your lace.
3. Thread each of the lace-halves back into the shoe.
4. Tie the two ends back together at their frayed ends.

If you do it nicely, the knot will lay at the very bottom end of the shoe leaving it perfectly symmetrical, and possibly pleasing in that quaint, interesting sort of way, although it will be quite subtle. This leaves the original lace ends preserved.

Pucker Up!

                                                                 Lemon Blossoms

Lucky to have a few left to take a photo of! These are excellent and if Jake, our neighbor had his way I should make these everyday.

Recipe  from this blog. They were SO easy to make and very, very good. I guess Peanut Butter cookies are no longer the favorite-Lemon Blossoms rule!

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water

1. Preheat oven to 350. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter  into each muffin tin, and bake for 12 minutes. Turn the cakes onto a wire rack.

2.In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.

                                                                                           

                                Lemon Crinkle Cookies

I found this recipe on pinterest. It was one of those cookies that kept popping up so wanted to give it a try. Robert, our mailman loves lemon and wanted to give him a treat.

Recipe from Lauren Brennan's blog 

I cooked them on parchment paper and kept a close eye while baking. When they started to get brown on the bottom I pulled them out. Good, chewy cookie. I might add a bit more lemon next time.

1/2 cups butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1-1/2 cup all-purpose flour
1/2 cups powdered sugar

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
4. If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

 
 

MM... 11 weeks old

It's three weeks now that he's been with us and now Max can go up the back stairs now without a boost and car therapy is coming along. Loves to play with any ball and he's the first Lab we have owned that actually brings it back to me!

When we picked him up from the breeders he would not go on his back for anything! Absolutely hated it. That was something I personally wanted to change. It's a matter of trust between the two of us and think we are ok now.

My friend Jane gave him a ghost. It had something in it that when he picked it up gave a spooky sound. He was a little taken back at first with the sound and now the sound is gone. Little sharp teeth took care of that!

Think he has enough toys? The ones that he has were Rip's. Rip never played with them but we kept them and Max is enjoying each one.