Split Up

Some times in our house someone needs to eat a couple of hours before the rest of the family or a few hours later. On those occasions I like to prepare something that will stay hot over the evening,
Soup in the slow cooker fits the bill perfectly.

This healthy comforting soup is perfect now that the cold blustery weather here, and literally takes 5 minutes to throw together. Leave it alone for 6 to 8 hours and it will be perfect by dinnertime. You can make it vegetarian by omitting the ham and sausage.
Using the slow cooker omits the overnight soaking that dried beans require. If you have a leftover ham bone toss it in too.

Serve topped with cracked pepper and a slice of warm bread on the side.
This soup was a huge hit in our house, and I think it will be in yours too!

Slow Cooker Split Pea Soup

• 1- 1 pound bag of dried split yellow peas
• 1 each carrot, celery rib and onion peeled and diced
• 1 cup  of diced ham  
• 1/2 cup smoked sausage diced (optional)
• 8 cups of water
• 1 tsp each of thyme, savory and parsley
• salt and pepper to taste
• 1 ham hock bone

Combine all in a slow cooker, cover and cook on low for 8 hours or high for 4 hours and then low for 2.

Cheers!

Fast Fish

You know it.
Those crazy evenings.
That all too familiar rush hour dinner crunch where the kids are pestering you about what time dinner is going to ready as they raid the fridge for snacks.
It's tempting to throw in a frozen whatever or call for fast food, but did you know there are healthy dinner ideas that don't require a lot of cooking time and can be on the table in under 20 minutes?

Fish fillets is one of those meals.
Tilapia is one of our favorites. It is a flaky white fish with a sweet flavor.
This dish can be cooked in a nonstick frying pan or baked in the oven.
Add rice or couscous and a green salad and you will have a meal together faster than any pizza driver could make it to your door, and a lot healthier too!

Chili Lime Tilapia

• 4 Tilapia fillets
• zest and juice of one lime
• 2 tbsp chili powder or to taste
  
• salt and pepper
  
• butter
• olive oil

In a skillet heat a splash of olive oil and a pat or two of butter.
Sprinkle the fish all over with the lime zest, chili powder, salt and pepper.
Fry in the oil butter combination until golden brown on the outside and just cooked through. (Or bake in preheated 350F oven)
Drizzle with the lime juice and serve.

Wine Suggestion: Viognier

Cheers!

Pulled Away

First off let me apologize for not being here for the last month.

Life has become quite busy and hectic around here lately. You know how it is. Especially with the holidays approaching...
So listening to my own advice from my earlier post I have hauled out my slow cooker.
I can toss everything in there and not touch it till dinner time.

This recipe is so easy. If you don't want to make your own sauce as I have done here, you can just use a store bought bottled variety.
Buy a cheaper cut of pork such as a blade or shoulder. They are easier to pull apart and very economical.

Pulled Barbecue Pork

• 2 tsp minced garlic
• 1 cup ketchup
• 1 tbsp Worcestershire sauce
• 1/4 cup of brown sugar
• 1/4 cup of bold mustard
• 1/2 a can of tomato paste
• 1 tbsp of onion powder or 1/4 cup of minced onion
• 1/4 cup of molasses
• 1 cup of apple juice
• 1- 3 to 4 pound pork shoulder roast
  

In a bowl combine the first 9 ingredients.
Mix well.
Place the pork roast in slow cooker and pour sauce over top.
Cover and cook on low for 8 to 10 hours.
Remove and place on a platter.
With two forks pull the meat apart into shreds.
Serve on crusty buns with sauce on the side. (Skim fat from the sauce first)

Wine Suggestion: White Zinfandel



Cheers!