Merry, merry Christmas! 

After the busy weeks leading up to today, it's time to take a deep breath and relax. 

Get out the slow cooker for a simple meal that you can put on and leave to cook while you take a break from all the holiday baking. 

Enjoy this delish slow cooker meal in the quieter days ahead.

 
Here's my simple Slow Cooker Pulled Pork BBQ recipe:
3-pound pork shoulder roast
1 large yellow onion, sliced thin
6 cloves garlic
1 bottle Heinz Chili Sauce
1/3 cup brown sugar (loosely scooped, not packed)
3 Tablespoons apple cider vinegar
2 teaspoons chipotle pepper, minced (with adobo sauce)
1/2 teaspoon salt
1/4 teaspoon pepper

Place all ingredients in the slow cooker and cook on high for 4 hours, or on low for 7 hours. 

Remove roast from cooker, shred meat (two forks work well for this). Return meat to slow cooker and stir into sauce. 

Enjoy!


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From Gluten Free Gigi's dairy free, soy free, nut free recipe box:

My next big gluten free adventure away from home begins tomorrow!

I’ll be out of my kitchen and on the road spending several days attending a special conference to learn the latest on gluten free living from the top researchers, dietitians, and authors. It's the 37th Annual Gluten Intolerance Group Education Conference.

Of course, I’ll be seeking great-tasting, healthy gluten free meals along the way...

The prospect of traveling and finding places to eat gluten free may be daunting for you. It was for me after I first learned I needed to be gluten free.

Over time, though, I've found easy ways to do it. I'll be sharing those with you more and more on my website. Since starting my blog a year ago, I've already reviewed a few local restaurants and provided some pointers. (By the way, I can't believe I'm already almost upon my one-year blogaversary... we'll have to do something special for it!)

Now I'm starting to review other locations and destinations near and far... and how I go about doing it gluten free. In fact, I'm in the process of putting together a special report about a MAJOR destination for you. I'm doing my research while I'm on this trip...

With all the travel preparation for the conference and my special report, I’ve kept my meal planning even more simple than usual this week! 

...On to Our CC&C Gluten Free Grand Finale!
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Schweinebraten ~ Pork Roast with German mustard, broth, and gherkins
Why begin with Germany? No particular reason, really. In planning our culinary tour for the month of May, I decided to let the plan evolve as we travel, to have ideas bubble up, capture the good ones, and allow the others to float away. That’s generally how I roll – low stress, high fun, good food. You’re beginning to realize that the ‘simple’ thread is woven into my being, aren’t you?

Sure there are some ancestral ties to this Central European jewel, no greater in size than the state of Montana, but what it really came down to was the flow of things. Little Chef is helping me plan this month of meals, and we were both feeling the Germany vibe. We went with it.
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Naturally gluten free, pork loin chops, are a lean meat that cooks quickly and fits right into a special diet. Pan searing these chops, then steaming with all-natural apple juice keeps them tender. The chutney makes this dish extra special, with sweet apples, tart blackberry fruit spread, and just a little kick! Enjoy!

Pork Chops with Blackberry-Apple Chutney

For the Blackberry-Apple Chutney
¼ c. blackberry fruit spread (I use a seedless pure fruit variety)
¼ c.  balsamic vinegar
1 Tablespoon non-dairy buttery spread (I use Earth Balance® soy free)
½ Tablespoon finely minced fresh ginger root
2 cloves finely minced garlic
½ teaspoon coarse sea salt
¼ - ½ teaspoon red pepper flakes (depending on how spicy you like it)
½ medium red onion, diced
3 large apples, peeled and diced
1 teaspoon dried ground sage

In a large saucepan over medium heat, melt non-dairy spread and cook onion until it becomes tender, about 5 minutes. Add garlic and ginger, stirring for 1-2 minutes until the garlic is aromatic. The garlic will burn quickly, so be sure to continue to stir it as it cooks. Add the fruit spread, balsamic vinegar, salt, and pepper flakes, stirring to combine. Add the apples and sage, and reduce the heat to low. Cook over medium-low heat until the apples are tender, approximately 20 minutes. If you prefer your apples softer, feel free to cook the chutney a few more minutes until you are happy with the texture of the apples. 

For the chops
4 pork loin chops, approximately 1 1/2 –inches thick (I allow mine to sit at room temp for 20-30 minutes prior to cooking)
1 T. light olive oil
½ teaspoon coarse sea salt
½ cup organic pure apple juice

Heat the olive oil in a large heavy skillet over medium-high heat. Sprinkle the salt over each side of the chops and add chops to the pan. Cook uncovered for 2-4 minutes on each side, or until a deep golden brown “crust” forms. Add the apple juice to the pan and quickly cover with a tight-fitting lid. 

Reduce the heat to medium and cook for 10 minutes. Uncover, turn chops, and cover and cook for an additional 10 minutes. Turn off the heat and allow the meat to “rest” for several minutes prior to serving. Top with a generous dollop of the chutney and enjoy!
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