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Wards.com
Recipes
Wards.com
Recipes
Piemonte Pork Loin
Ingredients:
3 cloves of garlic, minced
1 Tbsp. dried Italian seasoning
1 yellow onion, diced
½
tsp. garlic salt
1 lb. pkg. dried Great Northern beans, rinsed
1 tsp. black pepper
5 lb. pork loin (remove excess fat)
1 cup apple juice
10 oz. cubed Italian hard salami
1 cup white wine
16 oz. jar mild giardiniera in vinegar, undrained 2 Tbsp. tomato paste
Instructions:
• Place garlic, onion and dried beans in slow cooker.
• Place pork loin on top of beans.
• Add salami and giardiniera (including liquid) to slow cooker.
• In a bowl, mix Italian seasoning, garlic salt, pepper, apple juice, white wine and
tomato paste. Pour over pork.
• With lid on slow cooker, cook on low for 7 hours (until pork loin registers 160° F on
thermometer). Slice and serve.
Yield: 6–8 servings
Barcelona Chicken
Ingredients:
4 (bone-in) split, chicken breasts,
½
cup orange juice
skin
removed
½
cup chicken stock
4 Tbsp. all-purpose flour
1 Tbsp. grated lemon zest
½
tsp. garlic salt
1 Tbsp. grated orange zest
½
tsp. ground black pepper
1 Tbsp. red wine vinegar
4 cloves garlic, sliced
1 Tbsp. honey
1 whole red onion, diced
½
tsp. sweet (or smoked) paprika
½
cup dried apricots or golden raisins
1 bay leaf
1 cup pimento-stuffed olives
1 cinnamon stick
¾
cup (4 oz.) diced roasted red peppers
½
cup flat leaf parsley, chopped
1 cup red wine
Instructions:
• Mix flour, garlic salt and pepper in bowl. Dust chicken then set aside.
• Place garlic and red onion in slow cooker.
• Place chicken on top of garlic and onion in slow cooker.
• Add apricots or golden raisins, olives and red peppers to slow cooker.
• Whisk red wine, orange juice, chicken stock, fruits zests, vinegar, honey, paprika
and remaining flour mixture together. Pour over chicken.
• Nestle bay leaf and cinnamon stick among chicken breasts.
• Cover and cook on low for 4 hours (until chicken registers 165° F on thermometer).
• Add chopped parsley and stir. Serve.
Yield: 4 servings
