Chickenetta (or porketta roast)

I love porketta roast, but it isn't the healthiest of meat choices. I miss the flavor so I finally decided to create a chicken version. Same fennelly goodness of porketta without the guilt.

3 Tbsp olive oil

2 cloves garlic, crushed

1 Tbsp lemon pepper

1 Tbsp fennel seeds

1 Tbsp dill seeds

1 tsp anise seeds

1 tsp caraway seeds

1 tsp red pepper flakes

1 tsp sea salt

1 tsp cracked black pepper

3-4 chicken breasts

2 Tbsp fresh sage, chopped

Mix together everything except sage. Marinate chicken breasts in mixture over night. In the morning, sear chicken and then toss in crockpot with red potatoes, onions, and carrots. Dust with fresh sage. Cook 4-6 hours. 

If you are feeling especially culinary, add some fresh, diced anise to the pot. You can also throw some haricots verts (french green beans) in the pot 30-45 minutes before you are ready to eat. They steam quite nicely and add great color.

Ben's Lit'l Smokies

1 pack Lit'l Smokies
1 cup brown sugar
1/2 cup orange juice (or 1/4 cup concentrate)
1 Tbsp flour
1 Tbsp mustard
1 Tbsp vinegar

Combine in crock pot and heat for 2 hours on high. Or low. Or whatever.

Perfect appetizer for New Year's Eve! (And reheat for breakfast in the morning!)

Porketta Roast

4 lbs Boneless pork roast
2 Tbsp Olive oil
1 Tbsp Dill seeds
1 Tbsp Fennel seeds
1 Tbsp Anise seeds
1 Tbsp Parsley
2 tsp Sea salt
1 tsp Lemon pepper
1 tsp Oregano
1/2 tsp Onion powder
1/2 tsp Garlic powder

Rub entire roast with olive oil.

In small bowl combine all seasonings. Roll roast in seasonings until all seasonings coat the roast. Toss roast in the crockpot with other yummy things like carrots and red potatoes. By the time you get home from church your house will smell yummy and the roast will be baked to perfection.

Curry Vegetables in Crock Pot

Erin made this and it was very yummy. She served it over rice. You can vary the vegetables to whatever you have on hand.
Ingredients
3 lbs (1½kg)	chopped fresh vegetables (see note below)
½ cup	frozen peas
1	clove garlic
13oz (400g)	diced canned tomatoes
1½ cup	vegetable stock
15oz (470g)	can chickpeas, drained and rinsed
2 tbsp	curry powder (this makes it medium - use more or less to your liking)
1 tsp	ground coriander (cilantro) seeds
1 cup	coconut milk
Method
1.	Put all the vegetables, tomato, garlic, and chickpeas into the crock pot.
2.	Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot.
3.	Give it a quick stir to combine.
4.	Cover and cook for 10-11 hours on Low.
Notes
Serves 4-6 For vegetables we used - 3 carrots ½ bell pepper (capsicum) 2 zucchini (courgette) 3 potatoes green beans