Crock Pot Cranberry Beef Roast

Again, Vanessa gets credit for this one. It is untested, but I'm planning to try it later this week. I'll report back with my thougths.

Ingredients

• 1 (1 ounce) envelope dry onion soup mix
• 1 (3 pound) beef chuck roast
• 1 (16 ounce) can jellied cranberry sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions
Place onion soup mix in the bottom of a slow cooker. Place rast in the slow cooker and top with cranberry sauce. Cover and cook 8 hours on low. Remove roast and set aside. Set slow cooker to High. Whisk together butter and flower and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Pork Chops with Apples

I don't get credit for this. Vanessa was looking for easy recipies and found this. She tried it last night and reported that it was delicious.

Ingredients
4 bone-in pork loin chops (3/4-inch thick and 7 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tablespoons honey mustard
1 tablespoon brown sugar

Directions
In a large skillet, brown pork chops in oil on each side Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. Combine mustard and brown sugar, brush over chops. return to the skillet, cook for 4 minutes or until meat juices run clear.

Sauteed Brussels Sprouts with Smoked Ham and Toasted Pecans

I love, love, love this recipe. I made it for Thanksgiving last year and it's the best way I've ever eaten Brussels sprouts.

Ingredients

• 2 pounds fresh Brussels sprouts
• 2 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 1 large clove garlic finely minced
• one (1) 1/8 in thick slice smoked ham, coarsely chopped
• 2/3 C chicken stock
• Pinch of sugar
• Kosher or sea salt
• Freshly ground pepper
• 1/2 C coarsely chopped toasted pecans

Instructions
Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. place in a bowl and set aside until ready to saute.

In a 12-inch saute pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and saute for about 1 minute until soft but not browned. Add the Brussels sprouts and saute for about 3 minutes until bright green and barely crisp-tender. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt and pepper. Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately.

Cook's Note
As always, I've transcribed this exactly as it is written in the cookbook. However, instead of smoked ham, I substituted country ham. I browned one slice of country ham and then deglazed the pan with water and set the liquid aside to use instead of/in addition to the chicken stock. Combine the liquid from deglazing with the chicken stock to equal 2/3 cup for steaming at the end.