Your Guide to Picky Recipies.

pork tenderloin

3 russet potatoes

3 large carrots

1 large onion

3-6 garlic cloves

1 tsp. Creole Cajun (opt. if you want it a bit spicy)

1 tsp. Season Salt

2 Bay Leaves 

1 tbs. Savory Seasoning (opt)

1 tbs. Italian seasoning

Directions

To make this easier and somewhat quick. Put your pork in first then clean your carrots and potatoes. And chop them up, and place them in the slow cooker. add 1/2 cup of water and your seasonings. Set the cooker on Lo (6-8 hours)

With this meal we also made some mash-potaoes and with the juices from the pork made gravy. To make the gravy isn't that hard. Just scoop as much of the juices into a pot and add about 2-3 tablespoons on all-purpose flour and whisk until the gravy comes to a boil.

OR This:

Brown your meat in a pan (this locks up the juices and flavorings). In a pan dap a small spoonful of butter (coating the pan) then add your Pork to the pan to brown. I added Powder onion, Garlic, Seasoning salt, Creole, and Italian (I detest bland flavors).

While it’s browning, prep the vegs. You'll want to cut them into uniform sizes.

Once the tenderloin is finished browning, transfer it to the slow cooker. Return the pan to high heat until the drippings start to smoke, then deglaze it with about a cup of water.And scrape up everything at the bottom of the pan. (all your amazing delicious flavor is here).

Transfer the water to the slow cooker.

Add the onion, garlic, potatoes and carrots. Add enough water to come almost to the top of the vegetables.

Add some seasonings (to your taste of course) 

Put the lid on and turn the cooker on. If you’re leaving it for the day, put the cooker on low for 6-8 hours

Korean BBQ Chicken 

12 Tablespoons Soy sauce

12 Tablespoons Cup brown sugar

12 Tablespoons Water

1 Garlic clove (minced)

2 Tablespoons White Vinegar

1 Tablespoon Onion powder

1 Tablespoon Asian Sesame Oil

2 Pounds Chicken

Directions

In a bowl, stir together the soy sauce, brown sugar, water, garlic, vineger, onions, and sesame oil until the sugar has dissolved.

Place the Chicken in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.

Preheat an outdoor(or skillet) grill for medium-high heat, and lightly oil the grate. Remove the Chicken from the bag, shake off the excess marinade, and discard the marinade. Grill the Chicken on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.