July 23, 2013

Pork Chops n Cream of Mushroom ~ Slow Cooker



Prep: 20 min. - Cook Time: 8 hr. - Serving: 4 People
8 small, thick pork chops
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon sage
1 (12-ounce) can cream of mushroom soup
1 tablespoon dried onion flakes

Directions
Start by trimming the excess fat from the chops and use it to grease a large skillet (everything serves a purpose in this recipe).

Over high heat, brown each chop lightly on both sides.
Season with salt and pepper and sage and place all chops in the slow cooker.
Set slow cooker to high.

Pour in the soup and onion flakes into the skillet while still cooking.
Scrape the pan juices and turn them into the slow cooker.
Cover and cook on low for eight to ten hours.

CAJUN SHRIMP PASTA



2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.