Black Bean and Sweet Potato Turkey Chili

My new favorite fall chili recipe from the fantastic ladies at Our Best Bites

1 tablespoon olive oil, divided
1 medium onion, diced (any color)
4 cloves garlic, peeled and minced
1 bell pepper, diced
1-2 jalapenos, minced
20 ounces ground turkey breast
2 teaspoons cumin
2  teaspoons kosher salt
½  teaspoons pepper
1  teaspoon oregano
1  teaspoon chili powder
1 1/2  teaspoons smoked paprika
1 1/2 lbs sweet potatoes, peeled and diced into 1/2 inch cubes*
1 28 ounce can tomatoes (not drained)
2 15 ounce can black beans, drained and rinsed
32 ounces beef broth (one box/carton)
1 15 ounce can pumpkin puree
1/2 tsp cinnamon
1 tablespoons unsweetened cocoa powder
optional: sour cream, sliced avocado, chopped cilantro or green onion, and fresh lime juice for serving

1. Heat a large pot to medium-high heat.  Add olive oil and add onion, garlic, bell pepper, and jalapenos.  Saute for about 5 minutes, until veggies are tender and fragrant. 
2. In same pot, add turkey and stir to combine.  Sprinkle in cumin, salt, pepper, oregano, chili powder and smoked paprika.  Saute until turkey is cooked through. 
3. Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to pot and stir to combine.  Place lid on pot and cook for  30 minutes or until potatoes are tender.
4. When done, turn off heat and let chili sit with lid off for 10-15 minutes to thicken.  Season with additional salt to taste before serving.  If desired, serve with sour cream, sliced avocados, and a small squirt of fresh lime juice, and any other toppings desired.

Original Recipe (slower cooker)  found here:  http://www.ourbestbites.com/2012/10/black-bean-and-sweet-potato-turkey-chili/

Ginger-Honey Pork

1 tsp fresh ginger
3 tbsp honey
1 tbsp fresh lemon juice
1 tbsp soy sauce
salt and pepper to taste
1 clove garlic
1 pork tenderloin

1. Mix ginger, honey, lemon juice, soy sauce, salt, pepper and garlic together.
2. Marinate pork in mixture for at least one hour in the fridge.
3. Bake at 350 degrees for 45 minutes or until pork reaches internal temperature of 145 degrees. You could also grill the pork or cook it in the slow cooker.

Mexican-Style Sweet Shredded Pork

4 pounds boneless pork shoulder roast
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon onion powder
1-2 tablespoons vegetable oil
2 (10-ounce) cans enchilada sauce
1 cup brown sugar, divided
1/2 cup salsa
1/2 tablespoon Worcestershire sauce
1/4 cup apple juice

1. Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat.
2. Heat the oil in a large skilled over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown.
3. While meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time.
4. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Serve as salad (with tortilla chips, lettuce, tomato, rice, ranch, olives, cheese etc), enchiladas, burridos, quesadillas, etc.

Recipe from the Our Best Bites Cookbook.

Asian Braised Slow Cooker Pork

1/4 cup GF soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 lb pork chops
1 cup long-grain white rice
(to be perfectly honest, I guessed on all of the measurements and it turned out great)

1. In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, ¼ cup of the brown sugar and the sliced ginger.
2. Add the pork and toss to coat.
3. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Serve over cooked rice or quinoa.

Pineapple Pork Tenderloin

2 pounds pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 garlic cloves, chopped
2 red bell peppers, seeded and sliced
2 tablesppons gluten-free soy sauce (I like La Choy)
1/2 cup apple juice
1 can crushed pineapple

1. Combine meat, sugar, Italian seasoning, salt, pepper, and cornstarch in ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware.
2. Add the garlic and peppers.
3. Pour in the soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours or high for 4-6 hours.
5. Serve with rice and pasta.

"Make It Fast, Cook it Slow" by Stephanie O'Dea (with a few Amanda modifications)
Original recipe found online here: http://crockpot365.blogspot.com/2009/02/pineapple-pork-tenderloin-crockpot.html

Apple-Cinnamon Breakfast Risotto

½ cup butter
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla

1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook