Corrine’s Chinese Pulled Pork Recipe Ingredients: 1 Pork shoulder roast ‐ approx. 4 lbs. Cut off the netting and discard (if any) and cut roast into 2‐3 pieces. I browned these on all sides to get rid of some of the fat and sear the meat. Mix together: 1/2 cup reduced sodium soy sauce (ie. Bragg's brand soy liquid as it is MSG free and naturally made) 1/4 cup honey 4 tbsp Hoisin sauce 2 tbsp chopped garlic 2 tbsp chopped ginger 2 tbsp rice vinegar (White wine vinegar would probably work here too) 1 tbsp Sesame oil (or to taste) 2 tsp hot sauce (optional or to taste) 1/4 cup of sherry (I used dry sherry) 2 tsp of Chinese five‐spice powder (optional, but nice) 1 1/2 cups of reduced sodium chicken broth. Put all of this into your slow cooker with the pork pieces and cook on low for 6 hours. At this point, remove the meat from the slow cooker and let the liquid stay in the fridge overnight so that the fat that forms when the liquid cools can be removed. This is not necessary but healthier. You could skip this step however, in which case continue to cook for another 4 hours. Remove the meat from the sauce and put the sauce in a pot on the stove to bring to the boil. If you feel there is too much sauce, boil it down for a bit. Then add 2 tbsp of Triple Sec, Contreau or Grand Marnier to the sauce (optional but nice!). Boil this for a few more minutes (the alcohol will burn off). Mix approx 2‐4 tbsp cornstarch with about 1/2 cup more chicken broth and thicken the sauce to your liking (this is not an exact thing ‐ use as much cornstarch as you need to bring it to the thickness you desire). Put sauce, pork pieces back into slow cooker and top with 4‐6 chopped green onions and approx. 1/2 cup of chopped fresh coriander and continue to cook if it's not as shredded as you like or keep warm until served. If you have a smaller slow cooker, this recipe could be cut in half. Nice with rice or noodles. Slow Cooker Fajita Chicken Cooking Time: 4 hours on high or 6 hours on low Prep Time: 15 minutes Makes 10 cups (2.5L) Ingredients: 4‐6 Skinless, boneless chicken breasts ‐ sliced into medium to thick strips 2 Red Peppers ‐ sliced to medium thickness 2 Green Peppers ‐ sliced to medium thickness 2 Onions ‐ sliced to medium thickness 2 Jalapeno Peppers ‐ seeded and finely chopped or 2 tbsp (30ml) chopped pickled jalapeno peppers 1 35g package of taco seasoning mix ‐ Can use fajita seasoning mix for a mesquite flavour 1 can black beans, drained and rinsed 3 tbsp (45ml) all‐purpose flour 1 650ml jar of chunky salsa (calls for 1 small jar/430ml but I like it saucier, so use a just shy of a large jar) Serve on top or rice / inside soft tortilla wraps / with nachos Optional Toppings: Sour Cream Grated Cheddar Sliced Green Onions Chopped Fresh Coriander Directions: 



Place all prepared fresh ingredients into your slow cooker Sprinkle with seasoning mix and flower, then stir to evenly coat ingredients Gently stir in salsa Cover and cook on high for 4 hours or on low for 6 hours. Serving: 
Serve fajita chicken over rice, in a warm tortilla or on/with nachos & top with optional toppings Dijon Chicken Thighs with Artichoke Sauce ½ Cup Dijon mustard 2 Tablespoons chopped garlic ½ Teaspoon dried tarragon About 8 chicken thighs (no skin) 1 Cup chopped onion 1 Cup sliced mushrooms 1 jar (12 oz.) quartered, marinated artichoke hearts, undrained ¼ Cup chopped fresh Italian parsley 1. Combine mustard, garlic and tarragon in large bowl. Add chicken thighs; toss to coat. Transfer to slow cooker. 2. Add onion, mushrooms, and artichokes with liquid. Cover; cook on LOW about 6 hrs. or on HIGH about 4 hrs. Stir in parsley just before serving. If too liquidy, mix 1 or 2 tablespoons corn starch with a bit of the liquid and heat till thicker. Source: Crock‐Pot; the original slow cooker: Gluten‐Free Recipes. Italian Cheesecake Room temperature ingredients: 2 pkgs cream cheese 500ml sour cream 500ml ricotta cheese 1 ½ cup sugar 1 tsp vanilla extract 3 tbsp all‐purpose flour 3 tbsp cornstarch 4 large eggs Crust: 2 cups crushed graham crackers 1 tsp cinnamon 2 tsp packed brown sugar ¼ cup unsalted butter, melted ‐ To prepare slow cooker, take heavy duty aluminum foil and line the inside walls. Make cardboard disc size of base, cover in aluminum foil and spray inside with non‐stick baking spray ‐ Mix all of the crust ingredients together and form evenly on bottom and up the sides of the slow cooker ‐ Mix 2 pkgs cream cheese until smooth (about 15 mins), then add sugar slowly ‐ Add ricotta, sour cream and vanilla until incorporated. Add eggs 1 at a time. Add flour and cornstarch and mix until blended ‐ Pour mixture into crust and bake 4‐5 hours on low until almost set (will still slightly jiggle in centre). ‐ Turn off slow cooker and allow cake to cool in pot for 1‐2 hours, then remove, cover and chill overnight Smoked Turkey Vegetable Soup (serves 8) 1 tbsp oil 1 onion, chopped 2 cloves garlic, minced 1 tsp dried basil ½ tsp dried marjoram 1 tsp dried sage 1 large carrot 1 stalk celery 2 parsnips ½ medium rutabaga 1/3 cup pearl barley ½ tsp pepper 8 cups chicken broth (or chicken/vegetable mix, low sodium if possible) 1 smoked turkey leg 1 cup shredded cabbage 1 ‐ 19 oz can red kidney beans, drained and rinsed In pan, heat oil over medium heat and cook garlic, onion and herbs for approx 5 minutes or until softened. Chop all vegetables coarsely and add to pot with pepper. Stir for a few minutes or until well coated with herbs and oil and transfer to slow cooker. Add chicken broth and smoked turkey, cover and cook on low for 4 hours. Add barley and cabbage and cook for another 3 hours on low until veggies are tender and turkey falls off the bone. Remove turkey from soup, let cool slightly and chop into pieces. Return to slow cooker, add kidney beans and heat on high until beans and turkey are heated through. Season with additional pepper and salt, if needed. Crock Pot Chicken Curry 4 boneless, skinless chicken breasts 1 tbsp olive oil 2 tbsp butter 1 small onion chopped 2 small (or 1 large) cloves of garlic crushed or chopped 2 tsp curry powder 1 tsp ground cumin ½ tsp ground turmeric ½ tsp ground coriander 1 ½ tsp salt ¼ tsp pepper 1) Chop chicken into large bite‐sized chunks 2) Put olive oil in crockpot, then add onion, chicken and garlic 3) Mix spices together in small bowl, then add to crock pot 4) Stir to coat chicken 5) Cut butter into 2 pieces and place on top 5) Cook low 5‐6 hours or high 2‐3 hours