Crockpot Apple Porck Chops

Pork Chops are something that I could live without, but once in a while you need to switch it up.. Since it is fall, apples are in season and mighty tasty I thought that I would do pork and apples.. I reviewed a few recipes and came up with this one.. I hope that you can make room for a little fall in your house this week.

4 thin cut pork chops bone in. It would also work with tenderloin chops also.
2 apples, thinly sliced
1 onion, thinly sliced
1 clove garlic, minced
1 tsp rosemary
1 tsp thyme
1c apple juice (apple cider would be even better)
S&P to taste

Spray the bottom of the crock pot with cooking spray.. Season the chops with S&P and lay them on the bottom of the pot. Layer the apples and onions on top.. Mix the juice and spices together and pour over the chops.. Cook on low for 4-6hr depending on the thickness of the chops.


Shrimp Tacos

I had a bag of shrimp in the freezer and was looking for something new to do with them.. I am a true lover of fish tacos, so I thought why not shrimp tacos.. I found a few recipes on pinterest and kind of made my own.. Here it is..

For the Shrimp:
1 bag of frozen (not cooked) shrimp
1tbsp chili powder
1tsp cumin
1tsp onion powder
1tsp garlic powder
salt and pepper, to taste
Mix this up and put on shrimp and let marinate for 30 or more minutes.
Cook until the shrimp are just pink.

1/2c sour cream
1tsp lime zest
1tbsp chili powder
1tbsp lime juice
Mix together and refrigerate until ready to serve.

We dressed our taco with boston lettuce, thinly sliced cucumber, pineapple salsa and the aioli.

Raspberry Oatmeal muffins

So I have had some frozen raspberries in the freezer since the summer.. My in-laws have bushes and I hit a good sale at Meijer.. Today it is a little chilly so what better way to spend a morning with my almost “3” year old, but by making muffins.. This recipe was found on Pinterest and is from the Website “GoodFood”.. The only changes that I made were I added 1 cup of whole wheat flour with the white, I added the brown sugar in with the wet ingredients and a 1/2 c of chocolate chips.
I hope you will enjoy this little “summer” treat on a chilly fall morning..


125g (1 cup) oatmeal 375ml
(1½ cups) milk 250g
(2 cups) plain (all-purpose) flour
1 tablespoon baking powder
115 g (heaped ½ cup) soft brown sugar
1 egg,  lightly beaten
90 g (¼ cup) honey
60 g  unsalted butter, melted 
150 g (1¼ cups) raspberries


1. Preheat the oven to 190°C. Grease a 12-hole standard muffin tin, or line the holes with paper cases.

2. Put the oatmeal in a bowl, stir in the milk and set aside for 5 minutes. Sift the flour and baking powder into a large bowl, then stir in the sugar. Make a well in the centre.

3. Put the egg, honey and butter in a bowl and mix well. Pour the egg mixture and oatmeal mixture into the well in the flour and stir quickly until just combined. Do not overmix the batter should be slightly lumpy. Gently fold the raspberries through.

4. Spoon the batter into the muffin holes. Bake for 20-25 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes, before transferring to a wire rack. Serve warm.

Thanks GoodFood!!