Recipes from My Kitchen

Brought to you by the letter E, for Easy.

on January 27, 2014

I don’t always use my crockpot as much as I’d like to – it can make a ton of food, and I can only do leftovers so many times.  Tonight I did an oldie-but-goodie, because it’s still chilly out, and reading books with my baby girl was more important than being in the kitchen 🙂

You will read the ingredients, and question them.  Don’t.  Just do it, and enjoy the results!!

Pork Roast (no other cut will do)
White Onion
Lipton’s Onion Soup Mix (1 packet)
Can of Coke (regular, NOT diet)

Here’s a tip – if you can find the crock pot liners, buy them!!  It will make clean-up (and your life) much easier.  They’re in with the Zip-Loc stuff, and all they are are crockpot shaped plastic bags – just line the inside with one and fill with your ingredients.  Cleanup is easy – just remove the bag and throw away.

Slice up a white onion and line the bottom of the crockpot.  Place the pork roast on top (there will be a big layer of fat – you can trim it if you want to, but leave some of it).  Pour the packet of soup mix over the roast, then pour a can of coke (12 oz) in and around the pork.  That’s it!!  Cover and cook on low – go to work and forget about it!  The cola gives the pork a sweet flavor, and breaks down the meat really well.


*This is the pork, with the soup mix on it – pre-cooking

I decided pork just wasn’t enough for dinner, so I made a potato dish to go with it.  It was also easy, but I rushed it and it didn’t turn out quite like it should have.  But still delicious 😉  Slice a potato on a mandoline, about 1/8 – 1/4″ thick.   (The recipe called for both white and sweet, but I just used white.)  In an oven-proof skillet, brush butter on the bottom, and put on the stove on low heat.  Layer the potato slices in overlapping circles with each other to complete the bottom layer.  Season with salt, pepper, parsley.  Keep adding potatoes in layers, adding more butter and seasoning.  Crank the heat up to medium/high and cook for about 5 minutes (get a good set on the bottom layer).  Put the whole skillet in the oven (covered with foil) @400 for about 15 minutes.  Then remove the foil and cook @450 for another 15-20 minutes.    Here’s where mine flopped:  You should be able to scoop the potatoes out of the pan by loosening the bottom, and slide them onto the foil from earlier.   Then, you put a plate over the foil and invert – you should have a pretty looking potato-pie.  Mine fell apart, so I just scooped them onto a plate.  Same difference 🙂20140127_162722

For a topping, mix sour cream (or Greek yogurt!) with a little lemon juice, zest, fresh dill, salt, pepper, and chives.   Scoop a little topping onto the potatoes on your plate.  Gives them a great little zing 🙂



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