Another fantastic slow cooker recipe that’s super simple.
- 1 cup peanut oil
- 1/4 cup honey
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- pork tenderloin
- crimini baby mushrooms
- 1 cup of water
- 1/4 cup Bisquick
- Mix oil, honey, garlic, ginger, soy sauce, salt & pepper into a bowl and whisk thoroughly.
- Place pork in slow cooker and pour mixture over it.
- Set to cook on high for 2 hours.
- Thinly slice mushrooms and add to cooker.
- Add water and mix mushrooms till fully coated.
- Turn cooker to low for 3 hours or until pork is tender.
- Transfer as much liquid as possible to a mixing bowl.
- Add Bisquick to liquid and whisk until fully dissolved. Drizzle over pork once plated.
- 1.5 lbs Sockeye Salmon
- Torn mixed greens
- 1 cup Jasmine rice
- 1 Tbsp Butter/margarine
- 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
- 1 Blood Orange
- 1 Tbsp Fennel seeds
- .25 cup Maple Syrup
- 2 Tbsps lemon juice
- Cook Jasmine rice according to directions and set aside.
- On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
- Add salmon once oil mixture is hot.
- Add half of the blood orange.
- Flip salmon often to ensure even coating while cooking or break it up as shown in image.
- Cook thoroughly.
- Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
- Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.
*Grapeseed or any other light flavored oil would do
**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first. Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.
This recipe is a bit difficult to write out as it depends on how much you are planning to make. I’ve brought everything down to the smallest increments for a meal for two that averages about 3-4 lbs of meat.
- 3-4 lbs Turkey parts*
- 4 cups water
- 1 teaspoon minced garlic
- 1/2 cup brown gravy mix
- 2 Tbsp Apricot preserves**
- 1 cup Bisquick mix***
- 1 cup Cranberries (dried, fresh or frozen)
- 2 Bouillon cubes
- Boil one cup of water and whisk in gravy mix until thoroughly dissolved; add to slowcooker.
- Add 2 cups of water, garlic, preserves and bouillon cubes to cooker; mix.
- Remove the skin from your turkey if you so desire.
- Place turkey in a slow cooker and set on high.
- Allow turkey to cook on high, until turkey falls off the bone or cooked as desired.
- Remove the bones (you can freeze the bones to make broth later) if you cooked legs.
- Remove the meat from the cooker and set aside.
- Boil the last remaining cup of water and whisk in Bisquick until all lumps are gone.
- Whisk Bisquick mixture into the liquid in the cooker. Add more Bisquick if you want it thicker just remember it thickens a lot upon cooling.
- Add cranberries.
- Drizzle gravy over meat, stuffing, potatoes, or whatever else suits your fancy.
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as it’s primarily used to keep the turkey moist and add a bit of autumn flavor. They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.