Cozy up

It makes me sad that the woman credited in many food circles for "bringing back" the crock pot is Semi Homemade Sandra Lee. First of all, the Crock Pot never left. Like sexy, it didn't require a comeback. Second, Sandra Lee is the devil. Just because someone out there keeps buying her cookbooks, doesn't mean the rest of us look to her for cooking inspiration. The idea of stirring three cans of soup into a can of chicken and a block of cheese and calling it dinner gives me the shivers. That said, I am all about short cuts. Just please make one of those short cuts a rotisserie chicken instead of a can, then you don't even have to open it.

My crock pot makes me happy because there is nothing like coming home to a kitchen that smells incredible and a meal that is ready to go. I have a few go-to favorites, and this is one of them. Served with some purple cabbage slaw, it is the perfect fall dinner. No cans required.

Cider Braised Pork Roast

Ingredients:

3 lb. boneless pork loin

4-5 apples, cored and quarted

2-3 shallots, chopped

3/4 cup apple cider

3/4 cup chicken stock

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. black pepper

2 tsp. kosher salt

olive oil

Preparation:

Blend thyme, sage, salt and pepper in a small bowl. Rub all over pork. Heat a small amount of oil in a large skillet over medium high heat. Add the pork to the pan and cook 3-4 minutes perside, or until well browned. Place apples and shallots in the bottom of the crock pot and place pork on top. Over medium heat, pour a bit of the cider into the pan to deglaze, scraping up any browned bits. Add to the crock pot with remaining cider and stock. Cook on low for 8 hours.