Slow Cooker Teriyaki Pot Roast!

Well, this one was just as easy as it was tasty and easy and tasty were high on my list for this Saturday! 

I also added some of the left over pineapple relish to the top and it worked perfectly with the flavors. 

For the pork roast:

A 2 pound pork loin roast, boneless

1/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 cup teriyaki glaze

1 large bell pepper, any color, cut into large chunks

1 medium onion cut into large chunks

Place 1/2 cup water into the slow cooker. Add the roast and season it with the salt and pepper. Cover with the lid and cook on low for four hours.

Turn the roast over, trim and remove the fat. 

Return the lid and continue cooking for another hour. 

Add the onions...

And the peppers...

And the teriyaki glaze.

Cover and cook for another hour or until vegetables are just tender. 

Serve over rice. This was just too easy and so delicious! The pineapple relish was amazing with the roast. If you're in a hurry and can't make it, just add chopped pineapple to the pot for the last hour of cooking. Sitting here posting the recipe makes me long for leftovers...

Yia Yia's Greek, Roasted Banana Peppers!

I mean really, what's not to love! These and a loaf of crusty bread for dipping into the oil left in the dish. You can't go wrong!

Ingredients:

15 banana peppers

4 tablespoons extra virgin olive oil

salt and pepper to taste

1 tablespoon fresh oregano or 1 teaspoon dried oregano (preferably Greek oregano)

3 ounces feta cheese crumbled

Preheat oven to 350 degrees

This is some of my Greek oregano, which is really my favorite. It has a less green taste and more of the oregano flavor.

Rinse the peppers in cold water and dry. 

Trim the end of the peppers, slice them in half and remove the seeds.

Thanks to JD's mom and Mr. M. for the gorgeous peppers they've provided us with all summer!

Spray a casserole dish with non-stick spray. Place the peppers halves inside and drizzle the olive oil over the tops of the peppers.

Sprinkle the salt, pepper and oregano over the peppers.

Add the feta cheese on top. Bake uncovered for thirty minutes or until the peppers are tender.

These are really so good. In case you want to know who Yia Yia is, she's my best friend's Greek mother in law. I've known Yia Yia for at least twenty five years and I have been so fortunate to partake of many of her dishes. Yes 'um Yia Yia rocks the kitchen!