Teriyaki Pork Roast

Oh my goodness, my mouth is watering right now as it's simmering along in my lovely slow cooker.  Yup, it's what's for dinner tonight.  This is one of our family's faves and seeing as pork loins are on sale this week, it was definitely put on the menu. 

Yes, I meal plan.  And yes, it's an absolute lifesaver.  I've been doing it since we got married and I can't imagine not having one.  I might not be as organized as I'd like to be in other areas of my life, but in this area, I try really hard to keep on top of it.  If you have any questions about how I do it, I'd love to answer them as well as I'm able.

In the mean time, here we go with teriyaki pork roast...

Ingredients:

3/4 cup unsweetened apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 t. ground ginger
1/4 t. garlic powder
1/8 t. pepper
3 lb. boneless pork loin
2 1/2 T. cornstarch
3 T. cold water

Directions:

- Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in a greased slow cooker.

- Add roast.  Turn to coat.

- Cover and cook on low 7-8 hours.  Remove roast and keep warm.

- In a small saucepan, combine cornstarch and cold water until smooth.  Stir in juices from roast.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Serve with roast.

*It's as easy as that!  This is a great and easy recipe to toss into the slow cooker in the morning and have it simmer all day long.  We serve it over brown rice with the sauce and it's. so. yummy.  I always try to serve a vegetable to balance out the starchy rice, so we're trying a new asparagus recipe tonight from Gooseberry Patch.  I'll get back to you on that one.  Hopefully, it's a hit!  It's always good to have veggie recipes everyone likes.

Until next time, here's to more smooches in the kitchen!

Linking up to Permanent Posie's Tuesday's Tasty Tidbits.

Fresh Peach Crisp

I know that it's not summer yet, but who cares?  This past summer, when the peaches were ripe and luscious and oh, so peachy, I froze some knowing that come February I would be so in love with myself if I did, just for this this recipe.

It's warm, it's cinnamon-y, it's awesome in it's own peachy awesomeness.  It's peach crisp.

I totally know you're drooling.

Ready?

Ingredients:

1/2 cup quick cooking oats
1/2-1 cup packed brown sugar (I always do 1 full cup)
1/4 cup all-purpose flour
1/4 cup butter, chilled and cubed
2 1/2 pounds fresh peaches, peeled and sliced
1/2-1 cup white sugar
1 T. cinnamon



Directions:

Combine oats, sugar, flour, cinnamon and salt.  Add butter and mix with a fork, blending the butter in until small clumps are formed.

Arrange peaches in a 9x9 baking dish.

Top with 1/2-1 cup white sugar.

Sprinkle crumb mixture over sugared peaches.

Bake uncovered at 350 degrees for forty minutes.

(sorry, bad lighting.  my kitchen is awful for lighting.)

Then you get to dig in!

*** Because my peaches were frozen, they held a ton of moisture.  Next time, I'll pat them with a paper towel first.  Also, make sure your butter is chilled.  It will hold the crumb mixture together better.  If it isn't mixing well with a fork or pastry blender, you can use my personal favorite utensil... your hands.

PS  This will smell so yummy as it's baking that you're sure to have some company in the kitchen, sniffing away, asking when it will be done.  Make sure you smile that nice smile of yours and say, "It will be done when it's done.  Now SCAT!"  Husbands and children are especially bad about this.