Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips

By Michelle Abendschan, on November 3rd, 2008%

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This was super good and appropriately Fall-ish. Originally, the recipe called for parsnips and turnips, but I changed the turnips to sweet potatoes. I also added some garlic cloves. I would think you could use any root vegetables you wanted to — potatoes, carrots, rutabagas, etc…

And, I finally mixed up some of this Essence seasoning mix stuff. I used teaspoons instead of tablespoons, though. So, yeah, this is an Emeril recipe. At first, jwa was skeptical, as he is of all things that come out of a crockpot. But, in the end, he was won over. Sweet, succulent pork will do that. Epic win.

My pork loin was on the smaller side (about 2 pounds). Didn’t seem to make any difference. Enough for dinner and lunches later in the week.

Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips
1 tbsp olive oil
2 1/2 to 3 pound boneless pork loin
1 medium white onion, chopped
Kosher salt & black pepper
1 tsp Essence, recipe follows
1 1/4 tsp fresh cracked black pepper
1 cup chicken stock
2 medium parsnips, diced
2 medium sweet potatoes, diced
6-8 cloves of garlic, peeled
1/2 cup applesauce
1/2 cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp chopped fresh sage leaves (or . . . → Read More: Applesauce and Sage Glazed Pork Loin with Sweet Potatoes & Parsnips

A Veritable Crockpot Extravaganza! Chicken Paprikash!

By Michelle Abendschan, on March 19th, 2008%

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I had so much fun with the other day’s WCC meal, that I made another crockpot dish a couple of nights later. Really, any excuse to use my smoked paprika.

Chicken Paprikash w/ Sour Cream
Adapted from a recipe on Epicurious.com
2 medium onions, thinly sliced
1 tsp kosher salt
1 tbsp sweet paprika
1/2 tbsp smoked paprika
2 garlic cloves, peeled and halved
2.75 – 3 lb pounds chicken pieces — legs, thighs, breasts (all bone in, skin on and ready for business)
1/2 tsp freshly ground black pepper
1 tsp + 2 tbsp olive oil
1 cup cup chicken stock or low-sodium chicken broth
1 can artichoke hearts in water, drained and quartered
1/3 cup sour cream (use full fat, low fat could curdle)
Fresh dill, chopped, for garnish

Add the 1 teaspoon oil to a heavy skillet and add the onions and paprikas and 1/2 teaspoon salt.

Cook until onions soften and paprika smells really good — about 4-5 minutes over medium heat. Spread mixture evenly over bottom of insert.

Rub garlic halves over chicken then throw the garlic in the crock pot. Sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In the same pan used for the onions, heat the . . . → Read More: A Veritable Crockpot Extravaganza! Chicken Paprikash!