Spice rubbed grilled pork

epicurious.com

THIS RECIPE HAS TO BE MADE AHEAD OF TIME TO MARINADE (1-8 hours) My hubs and son are really good about helping with meals. This is one they made and we all loved it. It was a little bit spicy so make sure you cut back on the cayenne, chili powder, and pepper if you don't want it as spicy. My kids just dipped there piece in ranch to take away from some of the heat but even though it was SPICY everyone of my kids ate there whole chop.


doesn't it look so pretty :)


3 tablespoons sweet paprika
1 tablespoon black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne, depending how hot you want it.

Six to eight 10- to 11-ounce bone-in pork rib chops, 3/4 to 1 inch thick

Vegetable oil spray


At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Hawaiian Fried Rice

Mels kitchen café

My husband is a little picky when it comes to food. He has this thing about meat and fruit not belonging together. But I had some leftover ham and was looking for a ham fried rice recipe when I found this and decided to try it on a night when he wasn't going to be home for dinner. My family pulled faces as I made it and added the pineapple but it was a huge HIT!! I didn't have red pepper to add to it was still amazing. My 4 kids actually fought over the leftovers and begged me to make it again. My husband has since tried it and he too actually liked it.




3 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. hot sauce (like Tapatio or Sriracha), more or less to taste
1 Tbsp. vegetable, canola or peanut oil
2 cups cooked, chopped ham
1 red bell pepper, stemmed, seeded and chopped
6 green onions, chopped, white and green parts separated
3 garlic cloves, minced
1/2 Tbsp. minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
1-2 cups pineapple pieces


In a small bowl whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet heat 1 teaspoon of vegetable oil until rippling and hot. Add the ham, red bell pepper, and the chopped white parts of the green onions. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
Heat another teaspoon of oil in the skillet until hot. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
Off the heat, stir in the pineapple and green parts of the onions. Serve immediately.

Ham and Potato soup

allrecipe.com

Can you ever have too many soup recipes? I have a huge bag of potatoes that I need to use up and I grew up on potato soups so what better way to use them (besides a baked potato) then in a soup its a win win right ;) I however am not a fan of ham but trying to be an awesome mother and wife I still make ham for my family because they love it. I made one the other night and had sooo much leftover so after making grilled cheese with ham (mine was grilled cheese with jalapenos) I decided to make this soup. I was shocked how much I actually liked it I didn't even pick my ham out...nope I just pulled my big girl pants up and ate it. In fact this may be one of my favorite soup recipes! So don't blow this one off because you are picky like me :) Try it you may like it. On the original post about this the lady says the best part is you can use as many potatoes or as much ham as you want and boy did I ever. I decided that more goes further so I added what I thought was a good amount and it was pure HOT deliciousness!!!



3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (I left this out because I didn't have any and you know how I feel about running to the store for one thing)
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk


Directions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Slow Cooker Kalua Pork

sixsistersstuff.com
(Makes 6-8 servings)

There is nothing better than making a easy meat that can be used for more than one meal. When I made this I made waaaaaaay to much meat so I froze the leftover meat and the next week I made the buns (the recipe is on this blog) and we had shredded pork sandwiches with the teriyaki sauce on it. Two meals out of one cooked meat PERFECT!!!! This one is definitely being added to the favorites.




Ingredients:
1 (2-4 pound) pork shoulder or butt roast, fat trimmed
1 Tablespoon sea salt
1 Tablespoon liquid smoke flavoring
3-4 cups cooked brown or white rice
Chopped green peppers (optional)
Diced tomatoes (optional)
Chopped onions (optional)
Banana peppers (optional)
Diced cucumbers (optional)
Sliced olives (optional)
Teriyaki sauce (optional)

Directions:
Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat. Place roast in a slow cooker. Cover and cook on low 10-12 hours turn once about halfway through cooking time. Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. Serve over rice, topped with your favorite veggies and teriyaki sauce.

Breakfast Casserole

cooks.com


Breakfast is one thing I try and make every weekend. I'm not the mom who wakes up and fixes breakfast every morning. Maybe I would be if I didn't have a little diva to get ready because she takes up most of the morning. My boys would much rather have extra sleep and just grab something at school because around here they feed them breakfast or a little snacky thing anyways. But when we are all together on the weekend I always make up for it. As you can probably tell by now my home is over run by meat and potato eating boys so meals aren't real meals without some sort of meat. If they come to the table and see there isn't any meat they start acting like cavemen around here. Grumbling and hitting things ...ok ok maybe not that bad but close!! This breakfast was really pretty easy. I had a couple packages of croissants in my fridge I wanted to use up so I found this recipe and it was great!







1 lg. can Pillsbury crescent rolls
1 lb. sausage, browned and drained well
2 c. Mozzarella cheese
4 eggs
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper or to taste
you could also add chopped cooked mushrooms, onions, olives etc. We added fried mushrooms and onions and it was FABULOUS!!!!

Toppings:
the original recipe doesn't call for any toppings but I love to be able to add veggies when I can
diced tomatoes
avocado
chopped fresh spinach
green onions


Press crescent rolls into the bottom of a 9x13 inch buttered pan. Sprinkle with cooked sausage, then the 2 cups of Mozzarella cheese. Mix eggs, milk, salt and pepper. Pour over other ingredients. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.

Asian Pork

FortheloveofCooking.com


Asian food is one of my most favorites ever!!! I am glad my family shares in my love for this!!! The marinade that you use is this smells soooooo good! BUT REMEMBER TO MARINADE FOR AT LEAST 8 HOURS. I did mine overnight and it was perfect!!

2/3 cup of low sodium soy sauce
1/4 cup of dark sesame oil
1 tsp Worcestershire sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce
1 tbsp minced peeled fresh ginger
4 cloves of garlic, minced
3 green onions, sliced (divided)
1 1/2 lb pork tenderloin, trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15-40 (she says 15 minutes but mine took closer to 45) minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

Grilled Balsamic-Garlic Crusted Pork Tenderloin (Evoking You)

There was a time I rarely ate any meat, than came the prime rib! It changed my life! There is nothing I enjoy more when it comes to meat than a slice that is tender and lean but still maintains awesome flavor and texture. One of my favorite cuts is the tenderloin, be it a steak tenderloin or a pork tenderloin. I intended to cook this on the grill but than the storm decided to hit us, but no worries it was still just as good!

Grilled Balsamic – Garlic Crusted Pork Tenderloin

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)
• 2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Tortellini Soup

A soup that is low in calories and yet filling HECK YA!!!

(Allrecipe.com)

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (opt)
8 ounces fresh tortellini pasta 1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 Tbsp. chopped fresh parsley

Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings. 2. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes. 3. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

240 calories

Double Crunch Honey Garlic Porkchops (rock recipes)

Have you entered our giveaway?? Last chance....

I get bored with the same ole coated pork chop recipes. When i found this one i knew it couldn't disappoint! I got mine on the browner side but it was still awesome. You could also use this same idea on chicken.

6 center loin pork chops, well trimmed

sift together:

1 C flour

2 tsp salt

2 tsp black pepper

1 1/2 TBS ground ginger

1 1/2 TBS ground nutmeg

1 tsp ground thyme

1 tsp ground sage

1 TBS paprika

1/2 tsp cayenne pepper

Make an egg wash my whisking together:

2 eggs

4 TBSP water

Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the egg wash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. Just below medium heat works well. Burner setting about 4 1/2 out of a 10 on the dial and fry them gently for about 4 or 5 min per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce

In a med saucepan add:

2 TBSP olive oil

3-4 cloves minced garlic

Cook over med heat to soften the garlic but do not let it brown. Add:

1 C honey

1/4 C soy sauce

1 tsp ground black pepper

Simmer together for 5-10 min, remove from heat and allow to cool for a few min. Watch this carefully as it simmers because it can foam up over the pot very easily.

Tangy Crock Pot Pork (allrecipe.com)

This was a great recipe BUT was even better the second day!!
1 large onion, sliced

2 1/2 pounds boneless pork loin roast

1 cup hot water

1/4 cup white sugar

3 Tbsp red wine vinegar

2 Tbsp soy sauce

1 Tbsp ketchup
1/2 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

1 dash hot pepper sauce, or to taste

Directions
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Oven Baked Pork Chops

Ok honestly how many of you use Shake N Bake??? This recipe is similiar to that only better ;)

4 pork chops, trimmed
2 tablespoons butter, melted 1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix

Directions

Preheat oven to 425 degrees F. Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear

Bacon Wrapped Jalapenos (Nicole Kirkbride)

I LOVE LOVE LOVE jalapeno poppers from the deli or from the store but HOLY COW they can be expensive!!! So we tried this and it was great not quite the same but it works plus its so yummy!!

wash and clean jalapenos, then slice them in half lengthwise.
Stuff with cream cheese then wrap with bacon.

Bake at 350 for about an hour or until bacon is cooked.
Easy and Good!! I took these to a baseball game a couple years ago and the MEN loved them! I like to dip mine in ranch to tone down the heat a little. Hope you like these or at least your hubby does :)

Shredded Pork Taco

I know I know I do a lot of tacos or the like there of, but my kids love anything on tortillas. They could live off tortillas & cheese alone if I would let them.
Anyways I got this recipe years ago and have added to it as the years go on. This is so easy... its also crock pot YES!!! Simple!!

12 boneless pork chops
1 large RED enchilada sauce
Shredded cheddar cheese
Sour cream
Tortillas
Green enchilada sauce
Opt. Toppings: Corn, jalapenos, etc.

Ok the big cooking instructions. Place pork chops in crock pot. Pour enchilada sauce over it and let it cook 7-8 hours on low heat. The longer you cook them the more tender the meat will be. After its cooked pull out pork & shred with fork. Put on tortilla top with cheese, sour cream, (or opt. toppings) and drizzle with GREEN enchilada sauce. Roll up and enjoy. The plates always end up clean :) Yields: 6-8 servings DONT FORGET TO TELL YOUR FRIENDS ABOUT OUR GIVEAWAY!!! AS SOON AS WE HIT 125 FOLLOWERS WE WILL DRAW A # FROM OUR COMMENTS ON THE GIVEAWAY POST. IF YOU GET PEOPLE TO FOLLOW YOU GET TO POST ONCE FOR ALL OUR NEW FOLLOWERS YOU BROUGHT US AFTER THEY POST AND PLEASE TELL US YOU SENT THEM :)

BBQ Pulled Pork Sandwich (ourbestbites.com)

This sandwich is perfect for this hot days. Leave it cooking while your at the lake or a baseball game ;) 3 lbs boneless pork shoulder Garlic powder Onion powder Kosher salt Black pepper Liquid smoke 12 oz. BBQ sauce Rinse pork in cold water, trim off excess fat. Pat dry. Sprinkle roast with liquid smoke & seasonings. (Always remember to use a little more seasonings when cooking in a crock pot) Place roast in slow cooker. Add 1/2" water. Cook on low 8-10 hours. When finished cooking remove roast & drain liquid. Return roast to crock pot. Shred pork ( I just use 2 forks & pull it apart). Pour BBQ over meatReturn to crock pot until heated through. Serve on rolls. *Can add: coleslaw, dill pickles, peperoncinis etc. Yummy yum yum!!!

Stuffed Pork Chops

There is many ways to do stuffed pork chops but i had a little fun with these and did them in my own little way!

Ingredients:

• Thick pork chops
• Stuffing or Croutons
• 1 can sliced pineapple
• Teriyaki sauce or marinade

Turn oven on to 350* and cut slot into each pork chop big enough to fit slice(s) pineapple in. Place stuffing/finely crushed croutons ( I made the homemade recipe from Nikki's previous post) into a small deep dish. Empty pineapple juice into a bowl then dip pork chop into pineapple juice or marinade for a few hours. Cover outside of pork chop with breading and place standing up on cookie sheet. Then fill pork chops with desired amount of pineapple and pour teriyaki sauce/marinade inside the pocket on top of pineapple. Cook for 45mins -1hr depending on thickness of pork chops. Don't forget to check the temp of meat before eating and then alas my favorite part, devour!

Pork Rub (allrecipes.com)

My sister in law was telling me about a rub she uses for her pork and how wonderful it was so I thought hmmm wonder if I could find the recipe. So after lots of searching and trying I think I found it.

1 1/4 cups brown sugar

2/3 cup sugar

3 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

2 teaspoons ground ginger

4 1/2 teaspoons garlic powder

4 1/2 teaspoons onion salt

1 tablespoon dry mustard

1 1/2 teaspoons crushed red pepper

1 1/2 teaspoons ground red pepper (cayenne)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

3/4 teaspoon dried thyme, crushed

Mix all ingredients together then rub all over pork. I like to use smaller cuts of pork or cut it into chunks to make sure it all has seasoning. You can store this rub in an airtight container for 3 months.

Yields about 3 1/2 cups

Chicken Alfredo Pizza (crust recipe on allrecipes.com)

This is the one people have been waiting for! This has become one of my favorite meals ever! I like pizza but I LOVE this one!!!! This recipe uses the alfredo sauce recipe that I previously posted (like right before I posted this one lol) This recipe will not disappoint unless your a serious meat lover sorry :)

Crust:

1 1/8 c. water
2 Tbsp. olive oil
3 Tbsp. grated Parmesan cheese
2 Tbsp. sugar

3 tsp. garlic powder

1 1/2 tsp. salt

3/4 tsp. minced fresh basil
3 c. flour
2 tsp. active dry yeast

In a mixing bowl combine the water, sugar, and yeast. Let stand for 10 minutes or until the mixture is bubbly and creamy. Then add oil, garlic, cheese, basil. After mixing that up for a minute add the flour. Mix well then knead. I use my kitchen aid kneading attachment and let it knead for about 3-5 minutes.

This will make about 2 12" pizzas however I like to make individual pizzas so it made about 5-6.

Shape into circles for pizza then cover and  let them rise about 40 minutes. Bake at 350 for about 18 minutes. Once this is done you can top it

I spread a layer of alfredo sauce on the crust. then I added a little cooked chicken. Then topped it with artichoke hearts ( I used bottled marinated ones since that's what I had) fresh spinach, mushrooms, green onions, cooked and cut up bacon, Italian cheese

This is what it looked like before I covered it with Italian cheese. I didn't put the jalapenos or tomatoes on until it was cooked. (and I didn't get the jalapenos on for the pic)

Put it bake in the oven (at the 350 temp) until cheese is melted

YUM!!!!!

Pork Tenderloin with garlic brown sugar glaze( food.com adapted by me)

This is a sweet and Spicy pork. My hubby's doesn't usually like sweet meat but HE LOVED THIS!!! His reasoning was that pork is naturally salty so this balances out well with just a little kick lol!! He literally ate 6-8 pieces

1 pork roast (about 5 lbs or  tenderloins)

4  tsp. salt

1/2 -1 tsp  fresh ground black pepper

1-1 1/2 tsp. cumin

2 tsp. chili powder

2 tsp. cinnamon

4-6 tablespoons olive oil

Glaze:

2 cup brown sugar

4 tablespoons finely chopped garlic

2 teaspoon Tabasco sauce  (or adjust to suit heat level)

In a small bowl stir together the salt, black pepper, cumin, chili powder and cinnamon.

 Using clean hands rub the spice mixture over the pork to coat well.

Heat a large oven-proof skillet with oil over medium-high heat until very hot.

Add in roast  

 Brown the pork on all sides then leave in the skillet.

 Put in pork in crock pot then cover with glaze.

To make the glaze: Stir together brown sugar, garlic and Tabasco; pat onto the top of roast

Roast in the crock pot for 3-4 hours or until a thermometer registers 150°F.

 Let sit in the crock pot  for 10 minutes at room temperature (the temperature of the pork will rise to about 160F while standing for the 10 minutes). 

 Remove to a board and slice

Zuppa Toscano

Is your family like mine and have to have a REAL soup not just one you would find in a liquid diet?This is the perfect meat and potatoes soup. My hubby was drooling while I cooked this because this is a soup with lots of meat (which varies depending on taste) I didn't have one complaint!! The next day my hubby took this to work and all the other guys were oogling his dinner and wanting his! They were all loving the fact that there was soooo much meat in it!!!

1/2 a  (14oz) can beef broth
3 (14oz) cans chicken broth
2 cups heavy whipping cream
a pinch of red pepper flakes ( I did 2 cause we like spice)
dash of garlic salt
1 small onion diced and cooked with sausage
2 lbs Italian sausage cooked and degrease*
1/2 pkg. bacon cooked and chopped up *
8 potatoes scrubbed and chopped into 1/4" chunks
4 cups kale
* this made for A LOT of meat but that's how my hubby likes it! You can cut down on the meat by omitting the bacon or 1 lb sausage.
Start by cooking your sausage, onion and bacon  until fully cooked. While this is cooking cut up your potatoes. throw everything into a 5 qt crock pot including potatoes. Once the meat & onions are all cooked DEGREASE them then throw it all into the crock pot and cook for 3-4 hours on high or until the potatoes are ready.

Seasoned Pork Tenderloin or Roast

So this week has been a little crazy with the holiday and the kids out of school. When life is sooo crazy I am so thankful for my crock pot!!!! I really think I have used it 4 times in the last week!!!!
Congrats to Mindy for winning the giveaway!!! She is going to be sending her recipe blog post to me soon so we can enjoy her recipe!!!!


3 lb pork tenderloin or roast
1 tsp. pepper
1 tsp. ground cumin
1 Tbsp. basil
1 Tbsp. dried oregano
3 garlic cloves, minced
2 tsp. beef bouillon granules
1 c. boiling water
1 tsp. dried tarragon

Place pork in a crock pot. Combine all the seasonings. Add bouillon to water. Pour over roast then sprinkle seasonings over the pork. Cook on low for 5-7 hours or until at temperature.


Remember you don't want to keep taking the lid off when using the crock pot!! It will take about 30 minutes to an hour longer every time you take the lid off!