Slow cooker Poblano Corn Chowder with Chicken and Chorizo 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 tablespoon sugar 2 cans (about 14.5 ounces each) cream-style corn 1 large potato, diced (about 2 cups) 2 large poblano chiles, seeded and diced (about 2 cups) 1 package (10 ounces) frozen whole kernel corn, thawed 1 pound skinless, boneless chicken breasts and/or thighs, cut into cubes 1/2 pound chorizo sausage, diced 1 cup heavy cream 1/4 cup chopped fresh cilantro leaves * Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker. * Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro. RECIPE TIPS * *Or on HIGH for 4 to 5 hours. * Tip: To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375F. for 30 minutes. Slow Cooker Poblano Corn Chowder with Chicken and Chorizo

Pot Roast with Chipotle-Fruit Sauce 1 3-pound boneless beef chuck pot roast 2 teaspoons garlic-pepper seasoning 1 7-ounce package mixed dried fruit 1/2 cup water 1 tablespoon finely chopped chipotle peppers in adobo sauce 1 tablespoon water 2 teaspoons cornstarch 1. Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers. 2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm. 3. Transfer cooking liquid to a bowl or glass measuring cup; skim off fat. In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat. Spoon sauce over sliced meat and fruit. Makes 6 to 8 servings.

This is one of my favorite pork chop recipes. Easy Italian Spiced Pork 1 package (.6 oz) Italian dressing mix 1/4 cup balsamic vinegar 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil or canola oil 4 boneless pork loin chops, 3/4 inch thick Paprika (I forgot this and didn't miss it) 1. In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended. 2. In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate. (I marinated these all day long.) 3. Meanwhile, heat gas or charcoal grill. (I've made these on my Griddler too.) 4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees. Here is a link that might be useful: Easy Italian Spiced Pork

This was in today's paper, and I'm certainly going to try it. I've heard of root-beer and pork tasting good together, and here's a recipe. Pork Chops with Root Beer This is a take on pork cooked in beer. The root beer adds a lovely spice flavour, especially to the onion. The cooking method keeps the chops moist, and the jus formed by the root beer becomes a simple sauce. 2 teaspoons olive oil Four 5- to 6-ounce bone-in pork chops, trimmed of excess fat 1/4 teaspoon salt Freshly ground black pepper 1 large sweet onion, cut in half, then into thin slices 11/2 cups root beer 2 teaspoons Dijon-style mustard 1 tablespoon light or dark brown sugar, or more to taste 1. Heat the oil in a large, shallow braising pan or skillet over medium-high heat. Season the pork chops with 1/8 teaspoon salt; add pepper to taste. 2. When the pan or skillet is hot, add the pork chops. Cook for 2 to 3 minutes on the first side, until browned. Turn the chops over and cook for 2 to 3 minutes to brown the second side. Transfer the meat to a plate. 3. Add the onion to the pan or skillet along with the remaining 1/8 teaspoon of the salt. Adjust the heat as needed so the onion cooks but does not brown. Cook for about 10 minutes, until the onion has completely softened. Add the root beer, mustard and brown sugar; stir to combine. Bring the liquid to a boil and return the pork chops to the pan or skillet. Cover; adjust the heat so the liquid stays at a low boil. Cook the chops for 10 to 12 minutes, turning once. Transfer the chops to a clean plate. 4. Increase the heat to high so the cooking liquid in the pan or skillet comes to a boil. Cook for 3 to 4 minutes, until it reduces by half. Taste, and adjust the seasoning as needed. Place a pork chop on each serving plate. Spoon the sauce and onion over the chop; serve warm. Makes 4 servings.