Dawn and KC O’Day share some recipes for foods that are considered good luck for the year ahead!

SLOW COOKER TEQUILA LIME PORK ROAST

Author: Slow Cooker Gourmet

Serves: 6

INGREDIENTS

Pork roast:

2 pound boneless pork loin roast

2 teaspoons Caribbean Jerk seasoning blend (like McCormick’s)

1 tablespoon canola oil

2 oz tequila

1 cup pineapple juice

Juice from 1 lime (about 2 tablespoons)

2 cups frozen pineapple

Optional gravy:

juices from slow cooker

1 tablespoon cornstarch

Coconut rice:

2 cups long-grain white rice

14oz can coconut milk

Water

INSTRUCTIONS

Season pork roast well with jerk seasoning blend

Heat canola oil in skillet over medium high heat and sear for 4-5 minutes on each side or until nice and golden brown

Deglaze pan by carefully pouring in tequila and let it simmer for 1-2 minutes

Add in pineapple juice and lime juice and let simmer 1-2 minutes more

Transfer roast to slow cooker along with juices and add frozen pineapple

Cover and cook on low for 7-9 hours until thoroughly cooked through

Slice to serve

Optional gravy:

Strain juices from slow cooker into a saucepan

Whisk together cornstarch with 1 tablespoon of water until smooth and add to juices

Bring to a boil over medium to high heat and continue whisking for 2-4 minutes or until gravy is thickened

Coconut Rice:

Cook rice according to package directions except you will sub out 14 oz of water for 14 oz coconut milk

NOTES

I cooked this on low in my 4 quart multi cooker for 8 hours

Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches

Serves 4-6

Recipe courtesy of: Fine Cooking

No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather roast into one of summer’s most flavorful, quick grilled dinners.

3 Tbs. hot pepper jelly

2 Tbs. silver or gold tequila

2 Tbs. orange or pineapple juice

1 tsp. finely grated orange zest

2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin and patted dry

Kosher salt and freshly ground black pepper

2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed

2 Tbs. extra-virgin olive oil

Prepare a medium-hot grill fire. In a small bowl, whisk the jelly, tequila, orange or pineapple juice, and orange zest. Generously season the pork with salt and pepper. Coat the pork and the peaches with a thin film of the olive oil.

If using charcoal, bank the coals so that one side of the grill is cooler. Grill the pork over the hotter side of the grill, turning it until all sides develop grill marks, about 2-1/2 min. per side. Move the pork to the cooler side of the grill (on a gas grill, lower the heat to medium or medium low) and brush the pork all over with the glaze. Cover the grill or set a disposable aluminum pan over the pork. Grill for 5 min. and then turn once and brush again with the glaze. Cover and continue grilling until the pork’s internal temperature reaches 145–°F, about another 5 min. Brush the pork with the glaze again, transfer it to a clean cutting board, and cover it loosely with foil to rest for about 5 min.

Meanwhile, grill the peaches, cut side down, over the hotter part of the grill (on a gas grill, raise the heat to medium high) until grill marks appear, 3 to 4 min. Turn the peaches over and brush with the glaze. Continue grilling until warmed through, about another 3 to 4 min.

Carve the pork into 1- to 2-inch slices and arrange on a platter with the peaches. Sprinkle lightly with salt, drizzle with any leftover glaze and juices from the pork, and serve.

Serving Suggestions

Serve with a Southwestern Rice Pilaf

nutrition information (per serving):

Size : based on six servings, Calories (kcal): 294, Fat (kcal): 11, Fat Calories (g): 103, Saturated Fat (g): 3, Protein (g): 33, Monounsaturated Fat (g): 6, Carbohydrates (mg): 11, Polyunsaturated Fat (mg): 1, Sodium (g): 350, Cholesterol (g): 100, Fiber (g): 1,

Sorbet Champagne Cocktails

Check out this Sorbet Champagne Cocktail recipe Dawn and KC are making!

Sorbet Champagne Cocktail

Ingredients

1 teaspoon sorbet (we like raspberry or passion fruit)

Chilled Champagne or Prosecco

Scoop sorbet into a champagne flute. Fill with chilled Champagne or Prosecco; stir.

Hot Pepper Jelly Cream Cheese

Recipe Courtesy of tabasco.com

INGREDIENTS

1 (8-ounce) package cream cheese

1 jar TABASCO® brand Original Spicy Pepper Jelly or Mild Jalapeño Pepper Jelly

PREPARATION

Place block of cream cheese on serving plate and pour TABASCO® Pepper Jelly over cream cheese. Serve as a spread for bagels or crackers.