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Christmas Crock Pot Recipes Biography

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Whether you’re looking for an elegant Christmas Eve dinner, or something simple and comforting on Christmas day, cooking with your crockpot is the perfect way to prepare a holiday meal. From a traditional Ham dinner, to the less formal crockpot full of homemade Clam Chowder, you’re sure to find the perfect slow cooker recipe that will turn a hectic holiday into a truly merry Christmas. Here are 7 splendid recipes that are perfect for Christmas Eve and Christmas day dinners, made snappy and splendid right in your crockpot.

Pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning, then slow cooked all day while you're away. Topped with a bright, fresh Caribbean salsa of fresh mangos, avocado and cilantro. If I told you how good this dish was, would you believe me?

The kind of good that your husband tells you how much he loves you while eating it... yeah that good! This dish is officially going into my regular rotation.

One of my friends turned me on to Walkerswood Jerk Seasoning, turns out it's the #1 Best Seller in Gourmet rubs on Amazon! It's actually made in Jamaica, so it's the real deal and only cost about $4. It comes in mild and hot, so being the wimp that I am, I went with mild. I served this over brown rice with some cucumbers on the side for a complete meal.

Since a lot of you ask, I have the Hamilton Beach Set It and Forget It Slow Cooker, I've had nothing but great results since purchasing it if you're in the market for a slow cooker. I've had really bad results with other slow cookers, so they are not all created equal!

Slow Cooked Jerk Pork with Caribbean Salsa
Skinnytaste.com
Servings: 10 • Size: 3 oz pork, 1/3 cup salsa • Old Pts: 6 pts • WW Pts+: 7 pts
Calories: 265 • Fat: 15 g • Protein: 21.4 g • Carb: 11.5 g • Fiber: 2 g • Sugar: 7.5 g
Sodium: 468.4 mg (without salt)

Ingredients:

3 lb boneless pork shoulder blade roast, lean, all fat removed
6 cloves garlic, crushed
2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
1/2 tsp coarse salt
1 lime, squeezed
1/2 cup fresh orange juice

For the Caribbean salsa:

1 haas avocado, diced
2 large ripe mangos, peeled, seeded and coarsely chopped
1 1/2 tbsp chopped red onion
1-2 tbsp chopped fresh cilantro
2-3 tbsp fresh lime juice
salt and pepper, to taste

Directions:

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves). Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.

The next morning, put everything in the crock pot and cook on LOW for 9 hours.

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After 9 hours, remove pork and shred using two forks.

Remove liquid from crock pot and reserve. Add shredded pork back to the slow cooker. Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper. Let it cook an additional 15 minutes.

Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. refrigerate salsa until ready to serve.
Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.

Are you ready for the holidays? I'm so behind but I did get around to seeing Santa this weekend. A very excited Madison didn't cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I'm going to focus on Holiday dishes, sides, appetizers and desserts. I'm still running my mile a day until the New Year (lost track of how many days it's been), it's a nice balance to some of the baking that's happening around here.

Pork tenderloin is perfect for the holidays, and it's just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you've never butterflied a tenderloin, it's not very hard. I found this video on how to cut a pork tenderloin which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Skinnytaste.com
Servings: 4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories: 208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 219 mg (without salt)

Ingredients:

3 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard
1 tsp olive oil
1/4 tsp fresh ground black pepper
1 (1 lb) pork tenderloin
1 1/2 oz reduced fat mozzarella cheese (Polly-o)
2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes
1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
Come in Delia Smith, your time is up. According to your own oven thermometer, you are done to a crisp.

You have flipped your final cheese omelette, iced your last tray-bake. No more will television viewers turn on to see your capable, freckled hands making light work of your all-in-one sponge recipe or deftly knocking up the quick flaky pastry for your special sausage rolls.

For this week, Delia has claimed that she will never make another television programme again because she is fed up with having to ‘entertain’ rather than teach people to cook.

Slightly odd, considering that the only remotely frivolous thing she ever did on telly was to wear a haddock-shaped oven glove back in 1985 (‘you put your thumb in the gill!’). However, we all know what she means.

She means that she is bored to sobs with the tendency to present cooking shows as fizzy entertainments; as something between soft porn, a chimps’ tea party and a noodle-strewn, celebrity-studded travelogue.

She means she is not minded to compete with finger-lickin’ Nigella, waltzing between the saucepans in a wiggle dress while suggestively stroking a parsnip en route to committing frottage with a helpless cream eclair.

She means that she is fed up with the likes of Jamie Oliver and Hugh Fearnley-Whittingstall trying to raise their own profiles and become foodie heroes by embarking on crusades instead of just . . . cooking.

So, after 40 years teaching the nation how to cook everything from Christmas lunch to a soft boiled egg, St Delia of the Cranberry is finally giving up on television to focus instead on presenting tutorials for her Delia Online website.

The quiches and the casseroles, the instructions for the savoury pies and the bottled chutneys that we all knew and loved? All gone for ever, scrubbed off the menu of British life.

Kitchen queen: Delia Smith, who has enjoyed a television career spanning four decades, pictured in January 1971
Kitchen queen: Delia Smith, who has enjoyed a television career spanning four decades, pictured in 1971

Her declaration, at the age of 71, heralds the end of a television career than has spanned four decades and introduced at least two hopeful, spatula-wielding generations to the delights of home cooking.

I am one of the many, many millions who amazed myself by learning how to whip up successful, nutritious meals by watching her frills-free cookery shows and studying the accompanying recipe books afterwards.

Back in the mists of time, when Le Creuset only came in orange and herbs were always mixed and dried, my parents bought me a copy of Delia’s Complete Cookery Course when I left home.

Influential: Delia Smith has had an immense impact on Britain';s culinary landscape since her first recipe was published in 1969 and she made her first television programme a few years later
Influential: Delia Smith has had an immense impact on Britain's culinary landscape since her first recipe was published in 1969 and she made her first television programme a few years later

Now when I look back, it’s impossible to imagine how I could have coped without Delia’s clearcut directions in print, nor her placid ministrations on screen. The book still sits on my kitchen shelf, battered and gravy spattered, but much loved.

Her shows, too, remain classics.

I remember cooking her one pot chicken Basque for my first ever dinner party and being thrilled with the result. Chicken with orange! And black olives! It seemed so madly exotic. And, like all Delia’s recipes, it worked perfectly.