Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
2lbs organic, dry split peas, soaked for 7 hours or overnight in water with 2 tsps baking soda*; rinsed and drained.
1lb smoked bacon ends/chunks or smoked ham hock
1 large onion, chopped
2-3 cloves garlic, minced
2-3 carrots, peeled and coarsely chopped
Several sprigs fresh thyme or 2 tsp dry
4-6 cups pork broth
Salt and pepper to taste
8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil
This is an excellent Spanish dish where you can use ground beef or pork or a little of both.
Classic Pulled Pork recipe that captures a true smoky flavor but doesn't mask the great taste of the meat. This is great for a dinner party where you can throw it in and it will only require some attention every few hours.
Dice up onioins and add to ground beef and cook until brown. While cooking add salt & pepper (to taste).
Transfer to pot and add lemon juice, minced garlic, butter and yogurt.
Cook on low/medium for 15 minutes (or until liquids start to thicken a bit).
Serve over rice/pasta or on it's own with your favorite veggie on the side.
Rub the roast with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat, and brown the roast, about 3 minutes per side.
Place the meat in a slow cooker with the water, tomato sauce, onion and garlic. Cook on low heat all day, for about 5-6 hours.
About 1 1/4 hours before you are ready to eat, combine the brown sugar, dry mustard, lemon juice, vinegar, ketchup, and Worcestershire sauce. Pour over the meat, and continue cooking another hour until fork-tender.
Remove the meat, slice, and place on a warm platter. Meanwhile, let the sauce thicken by simmering on the stove for a few minutes; pour over sliced roast and serve.