Theme Night: Mexican Edition

 

So, if you haven't realized this yet, we like to do a lot of theme nights. Here are some great finds from our Mexican theme night that we had recently.

 

Carnitas

Ingredients:

1 (3-1/2 to 4 lb.) pork shoulder, boneless and well-marbled
1 (12 oz.) bottle or can of beer or beef broth
Water, as needed
2 tsp. salt
1/2 tsp. ground cumin
2 tbsp. lard or vegetable shortening
Corn tortillas, for serving
Favorite toppings, for serving (salsa verde, diced onions, shredded cabbage or lettuce, pico de gallo, sliced radishes, fresh cilantro, guacamole, shredded cheese or crumbled cotija cheese, etc.)

Directions:

Slice the pork into 2-inch chunks and arrange in a Dutch oven or roasting pan.

Add the beer (or beef broth) and enough water to barely cover the meat. Stir in the salt and the cumin. On the stove top, over medium-high heat, bring the mixture to a boil.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F. and preheat, lid closed, for 10 to 15 minutes.

Carefully transfer the pan with the meat to the grill grate. Roast the pork, uncovered until the meat is very tender, 2 1/2 to 3 hours, stirring occasionally. Add a bit more water to the pan if most of the liquid has evaporated.

When the pork is tender, drain off any remaining cooking liquid and discard. Break the meat into bite-size chunks with a fork. (The recipe can be prepared to this point up to three days ahead. Let cool and refrigerate.)

Add the lard to the pan and return the pan to the grill grate. Increase the temperature of the Traeger to 400 degrees F.

Let the meat "fry" in the lard until it is browned and some bits are slightly crisp, about 15 to 20 minutes, stirring frequently. Serve with the suggested accompaniments. Enjoy!

Source: Traeger Grills website. You can find the recipe here.

Notes: If you don't have a Traeger Grill, you could always slow cook the meat...but the flavor and texture of the meat won't be the same, of course.

 

Grilled Mexican Street Corn (Elotes)

Ingredients:

1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled Cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

Directions:

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Source: We found this on the Serious Eats website. You can find it here.

Notes: Holy cow, this was good. I could eat a meal of this and only this.

 

 

Mexican Chopped Salad

Ingredients:

Dressing:

1/4 cup fresh lime juice
2 tablespoons honey
1/2 teaspoon cumin
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
Salt, to taste, if needed

Tortilla Strips:

6 6-inch corn tortillas
1 1/2 tablespoons canola oil
1/2 teaspoon sea salt

Salad:

1 medium head romaine lettuce, chopped in approximately 1/2-inch pieces
1 medium bell pepper, diced in 1/4-inch pieces, any color
1/2 medium red onion, diced in 1/4-inch pieces
1/2 medium jicama, peeled and diced in 1/4-inch pieces
1 medium zucchini, diced in 1/4-inch pieces
4 medium tomatoes, seeded and diced into 1/4-inch pieces
4 ears corn, cooked (if fresh corn is not in season, substitute 1 1/2 cups of sweet, tiny frozen corn, thawed)
1 1/2 cups canned black beans, drained and rinsed
1/2 cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired

Directions:

Dressing:

Combine lime juice, honey, cumin, garlic, and salt. In a slow, steady stream,a dd the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.

Tortilla Strips:

Preheat oven to 400 degrees F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, width-wise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

Salad:

Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side for people to garnish their salad as desired.

Source: The Cafe Sucre Farine. You can find it here.

Notes: This was fantastic even without the tortilla strips. This was such a light, fresh salad. Everyone loved it. It also kept surprisingly well the next day if you have any leftovers.

 

Vine-ripe Tomato Salad with Queso Fresco and Serrano

Ingredients:

2 large round tomatoes
1 red onion, thinly sliced
1 serrano pepper, thinly sliced
1 tablespoon chopped cilantro leaves
1/4 cup queso fresco
1 teaspoon Mexican oregano
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper, to taste

Directions:

Slice tomatoes about 1/4-inch thick and arrange on a plate with the sliced onion. Place the sliced chile alongside the tomatoes and sprinkle the cilantro on top and around the plate. Crumble the queso fresco on top.

In a bowl, combine the oregano, oil, and vinegar and mix well. Drizzle the vinaigrette on top just before serving. Season with salt and pepper, to taste.

Source: Food Network, recipe by Aaron Sanchez. You can find it here.

Notes: Those serrano peppers do give this some heat, so if you don't like spicy stuff, eat around them! However, I thought this was absolutely fantastic. So delicious and such a great way to use up fresh garden tomatoes.

Pico de Gallo

Ingredients:

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste), cilantro, and green onion. Season with garlic powder, salt, and pepper. Stir until evenly distributed. Refrigerate for 30 minutes before serving.

Source: Allrecipes.com, submitted by grneyedmustang. You can find it here.

Notes: Poor Mom. After all the work to make this, she forgot to set it out at our family dinner, so none of us got to partake, and I didn't get to take pictures. I'm sure it was fantastic though!

Another Great Main Dish

Well, we like our pork. What can we say? Here's another great way to prepare it.

Maple-Garlic Marinated Pork Tenderloin

Ingredients:

2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper, to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin

Directions:

Combine msutard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least 8 hours, or overnight.

Preheat grill for medium-low heat.

Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.

Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Source: Allrecipes.com, submitted by LESLEYCAN. You can find it here.

Giving a Shout Out!

 

I need to give a shout out to my brothers. They are quickly becoming seasoned cooks as well (so now, it's not just the gals in our family who like to cook). They all own smokers and have become pros on how to smoke meat. We have all benefited from their fantastic and delicious smoked meats at a number of family dinners. My brother brought a smoked turkey to our Thanksgiving feast that was to die for! It had such an amazing flavor and it was so moist. They now have a Facebook page and a YouTube channel. I definitely suggest you check them out!

Here is the link to their Pig & Beef Smoked Meat Facebook page.

Here is the link to their Pig & Beef Smoked Meat YouTube channel.

Here is the link to their first YouTube video.

Here is the link to their second YouTube video.

Here is the link to their third YouTube video.

Here is the link to their fourth YouTube video.

Those are the videos they have so far, but there will be many more videos and recipes to follow. I highly suggest you check them out...especially if you love meat as much as they do!

Below are some pictures of some of the amazing smoked meats they have made for us:

 

  

 

 

 

 

 

Here are the links for some recipes that my brothers have made that we have already put on our blog:

Coca-Cola Barbecue Sauce

Honey-Mustard Pork Tenderloin

Glazed Cajun Meatloaf 

You won't regret checking these out. This is seriously good eatin'!

Yet Another Recipe for the Other White Meat

 

Pork is always a nice change of pace from chicken and it is usually more cost efficient for a crowd than beef is. So, here's another great recipe we found.

 

Tasty Tender Pork Tenderloin

Ingredients:

1 (1 1/2 pound) fat-trimmed pork tenderloin
Salt and pepper, to taste
All-purpose flour for dusting
2 tablespoons vegetable oil
1 (8 ounce) bottle Russian-style salad dressing
3/4 cup honey
1 (1 ounce) envelope dry onion soup mix

Directions:

Preheat oven to 350 degrees F.

Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.

In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish dust large enough to fit the tenderloin.

In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.

Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

Source: Allrecipes.com, submitted by Christine. You can find it here.

Notes: This was really good. Also, I have to say, kudos to Christine for being the first Christine to register on Allrecipes! How is it that her username wasn't already taken up? The only explanation I can come up with is that she is the first...the one, the only!

Our Family Loves Pork

 

I am waaaay behind on blogging (though I am catching up). A new baby and moving to a new house will do that to you! I thought about doing separate posts for each of these recipes, but decides to just group them together instead. We have a lot of family dinners and pork is a great way to feed such a large group. Here are some great pork tenderloin and pork roast recipes we have found over the past year.

By the way, in case you are curious, the pork in the picture above is Grilled Pork Tenderloin (recipe below), served with some corn on the cob (in the foil), Minty Watermelon-Cucumber Salad,  Layered Buffalo Chicken Salad, and Warm Dijon Potato Salad.

 

Honey-Mustard Pork Tenderloin

Ingredients:

1/4 cup coarse-grain or Dijon-style mustard
2 tablespoons honey
2 tablespoons mayonnaise, such as Hellmann's
1 tablespoon chopped fresh parsley, rosemary, or tarragon, or 1 1/2 teaspoons dried
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 pork tenderloins, each 12 to 14 ounces, silver skin trimmed

Directions:

In a small bowl, combine the mustard, honey, mayonnaise, parsley, and Traeger Pork and Poultry Rub; stir to mix. Lay the pork tenderloins in a flat baking dish. Pour the mustard-honey mixture over the tenderloins, turning to coat all sides. (If not cooking immediately, cover with plastic wrap and refrigerate.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Lift the tenderloins out of the mustard-honey mixture and arrange on a diagonal on the grill grate. (Discard the remaining mustard-honey mixture.) Grill for 30 to 40 minutes, or until the pork reaches 160 degrees F on an instant-read meat thermometer. Transfer to a cutting board and let rest for 3 minutes. Slice into 3/4-inch slices and serve.

Source: Traeger recipe. You can find it here.

Notes: As I mentioned in another post, my brother now has a Traeger grill. I don't think there is any way to duplicate this amazing smoked meat without a Traeger grill, but I'm sharing this recipe for those of you out there who have one.

 

Above: You'll get a wonderful pinkish smoke ring on your meat when you cook with the Traeger grill. It is nothing to be afraid of. The meat is not underdone. Just use a meat thermometer to check the meat.

Grilled Pork Tenderloin

Ingredients:

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Directions:

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar, and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible, and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning ever 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Source: Food Network, recipe by Alton Brown. You can find it here.

Notes: This was good stuff! We let people top it with cilantro on their own according to their preference.

 

Slow Cooker Cranberry Orange Pork Roast

Ingredients:

2 tbsp. oil
1 flat boneless pork loin roast (4 lb.)
1 can (14 oz) whole berry cranberry sauce
1/2 cup Kraft Classic Catalina Dressing
1 tbsp. less-sodium soy sauce
1 tbsp. cornstarch
1 tsp. zest and 1/4 cup juice from 1 orange

Directions:

Heat oil in large skillet on medium-high heat. Add meat; cook 4 to 5 minutes. on each side or until browned on both sides. Transfer meat to slow cooker.

Mix cranberry sauce, dressing, and soy sauce; pour over meat. Cover with lid.

Cook on low 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker. Cook, covered, on high 10 minutes or until thickened.

Slice meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

 

Source: Kraft recipe. You can find it here.

Notes: Tasty and so easy! The sauce was really nice with the pork.

 

Balsamic Roasted Pork Loin

Ingredients:

2 tablespoons steak seasoning rub
1/2 cup balsamic vinegar
1/2 cup olive oil
2 pounds boneless pork loin roast

Directions:

Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade on top. Squeeze out air and seal bag; marinate 2 hours to overnight.

Preheat oven to 350 degrees F.

Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Source: Allrecipes.com, submitted by Melissa S. You can find it here.

Notes: This is one of our family favorites. We have posted it before, and you can find the original post here. We like to save the drippings as a sauce to serve over our pork. Delicious!

Good Enough for Guests, but Quick and Easy Too

 

Here is a main dish that is a great weeknight meal because it is so fast and easy to throw together, but it is fancy and delicious enough that you could also serve it for guests. I've posted this one before here, but it's so good, it deserves a post of its own.

Apricot-Glazed Pork Tenderloin

Serves 4

Ingredients:

2 pork tenderloins (about 12 ounces each), trimmed of excess fat
1 tbsp olive oil
Coarse salt and ground pepper
1 jar (10-12 ounces) apricot jam, (about 1 cup)
1/4 cup spicy brown mustard

Directions:

Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. broil 10 minutes.

Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3-4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5-10 minutes more.

Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Source: Martha Stewart Everyday Food recipe. You can find it here.

Notes: This took more than 10 minutes per side for me to broil. I would just broil it until it starts to brown, turn it over, and then broil that side until it starts to brown. Check it with a thermometer, or cut into it to see if it is cooked throughout and no longer pink on the inside. After I sliced the pork, I brushed each piece with the apricot mustard glaze. Seriously, this is such a good and easy main dish. We served it with green beans on the side, but have served it with asparagus in the past too.

Mini Luau Dinner

 

I have been craving some Hawaiian pork, and this recipe helped me satisfy that craving in a very low-key way.

Slow-Cooker Hawaiian Pork Rice Bowls

Ingredients:

3 lbs. boneless pork shoulder roast
2 teaspoons liquid smoke
1 tablespoon coarse sea salt
3 cups fresh stir-fry vegetable mixture
1/4 cup teriyaki sauce
6 cups cooked white rice
1 cup chopped fresh pineapple
1/3 cup sliced green onion

Directions:

Spray 5- to 6-quart slow cooker with cooking spray. Place pork in slow cooker; drizzle liquid smoke on top of pork, and sprinkle with coarse sea salt. Cover and cook on low heat setting 7 to 8 hours.

Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage. Strain juices in slow cooker, and add 3/4 cup of strained juices to the shredded pork. Cover and keep warm.

Meanwhile, in 10-inch nonstick skillet, heat 1/ cup water and the vegetable mixture over medium-high heat. Cover and steam 5 minutes; add teriyaki sauce, and continue cooking uncovered about 2 minutes or until tender-crisp.

Divide rice among 6 serving bowls; top each with 3/4 cup shredded pork, teriyaki vegetables, pineapple, and green onion. Serve with additional teriyaki sauce, if desired. Any remaining pork can be refrigerated for another use.

Source: Pillsbury. You can find it here.

 

If you want to add another taste of the tropics, try some dragon fruit! I had never had any before, but I bought some on an impulse buy the other day and it was fantastic. I would describe the taste and texture as a lot like kiwi fruit. Cut the fruit in half and eat the white fruit out of each half with a spoon.

 

A New Way to Use Ham

Ham doesn't just have to be sliced. It can be shredded too! This sandwich is proof of that!

 

Harvey Ham Sandwiches

Ingredients:

1 (6 pound) bone-in ham
1 (8 ounce) jar yellow mustard
1 pound brown sugar
24 dinner rolls, split

Directions:

Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.

Shred the ham once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to low. Cook just until heated. Serve on dinner rolls.

Source: Allrecipes.com, submitted by IMATECHGIRL. You can find it here.

Notes: This is a fun and different way to prepare ham, and these sandwiches are really tasty. You can serve it without toppings, or you can add dill pickle slices, if desired.

Sneaking Things In

 

My son was allergic to almonds, but he grew out of that allergy. His allergist told me that I needed to make sure that he ate almonds to avoid having his almond allergy come back. The trouble with that is that  he has developed a distaste for almonds because he knows how his body reacts to certain nuts when things go wrong...so he avoids nuts and I couldn't get him to eat almonds because of it. This was a recipe I found to sneak some almonds into his diet. He still didn't like it...but his dad and I did! Ha ha! He had no idea there were nuts in it, and he ate some of it without any harmful effects, so I guess that's something to celebrate. I'm thinking I will have to hide almonds in his dessert from here on out.

I did change the recipe a little bit, so be sure to check out my notes to see what I changed.

Noodles with Roast Pork and Almond Sauce

Ingredients:

1/2 teaspoon canola oil
1/2 pound pork tenderloin, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces uncooked fettuccine
1/4 cup almond butter
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons chili garlic sauce
1 cup thinly sliced green onions
1/3 cup finely chopped fresh mint

Directions:

Preheat oven to 425 degrees F.

Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425 degrees F for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155 degrees F. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Nutrition information: Yield: 4 servings (serving size: about 1 1/2 cups), 398 calories, 12.7 g fat, 22.7 g protein, 49.3 g carbohydrate, 3.7 g fiber, 34 mg cholesterol, 3.7 mg iron, 763 mg sodium, 83 mg calcium.

Source: Cooking Light recipe found on MyRecipes. You can find it here.

Notes: I changed quite a bit of this recipe. I used a pork loin roast rather than pork tenderloin, because I had one in my freezer that I wanted to use. I cooked it in my slow cooker on low for about 8 hours and seasoned it with salt, pepper, and a little garlic powder. I also used 16 ounces (or a whole pound/package) of fettuccine. Because I increased the pasta, I doubled the sauce. I couldn't find my chili garlic sauce (because one of my sons had done some rearranging of my cupboard), so I got creative and used some spicy sesame oil that I had on hand. Rather than serving this dish as separate elements, I tossed the pasta and pork in the almond butter sauce to completely coat the pork and noodles. I topped each individual serving with mint and green onions (except I skipped that for my boys because they wouldn't have eaten that).

We really loved this. It was kind of like a sesame noodles or peanut noodles recipe, just made with almond butter instead. This is very flavorful and it was really easy to put together as well.

This Really Is the Easiest

 

If you want a super easy dinner to throw together in your slow cooker, this is it. I love dinners I can throw in my slow cooker in the morning and forget about...until that wonderful smell reminds me that dinner is already ready.

 

Easy Chili Verde

Ingredients:

1 boneless pork shoulder roast (4-5 pounds), cut into 1-inch pieces (or cubed pork stew meat can be used)
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chilies
1/2 teaspoon salt
hot cooked rice
Sour cream, optional
Chopped cilantro, optional

Directions:

In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chilies, and salt. Cook, coverd, on low-5-6 hours or until pork is tender. Serve with rice. If desired, top with sour cream.

Yield: 12 servings (3 quarts)

Nutrition information: (calculated without rice and sour cream): 287 calories, 17 g fat, 90 mg cholesterol, 729 mg sodium, 5 g carbohydrate, 27 g protein.

Source: Taste of Home submitted by Julie Rowland. You can find it here.

 

The Other White Meat

 

Pork tenderloin is hard to screw up...but pork chops? They are pretty easy to mess up. They can get tough and overcooked so easily...but not if you cook them in a slow cooker!

Slow Cooker Pizza Pork Chops

Ingredients:

6 pork loin chops, 1 inch thick (about 2 1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo pasta
1 cup (4 oz) shredded mozzarella cheese

Directions:

Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork, cook about 5 minutes, turning once until brown.

Place pork in 3 1/2 to 4 quart slow cooker. Sprinkle onion over pork. Add pasta sauce.

Cover. Cook on low heat setting for 4-6 hours. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Nutrition information: 510 calories per serving.

Source: Betty Crocker website. You can find it here.

Notes: This is just such a nice, easy dinner. It makes a great weeknight meal.

The Easy Way Out

 

I have a new baby (now a little over three months old), and you can bet your boots that I am looking for easy meals to make for my family until we get on a better schedule. Here is a great recipe I found.

Slow-Cooker Creamy Ranch Pork Chops

Ingredients:

4 bone-in pork loin chops (2 lbs.)
1 package (1 oz) ranch dressing and seasoning mix
2 cans condensed cream of mushroom soup
1/2 cup milk
White rice, for serving
Chopped fresh parsley, for garnish, optional

Direction:

Place pork chops in the slow cooker.

Mix ranch dressing and seasoning mix, cream of mushroom soup, and milk and pour over pork chops.

Cover and cook on Low heat setting 5 to 6 hours or until fork-tender. Serve pork chops and sauce over rice. Sprinkle with chopped fresh parsley, if desired.

Source: Pillsbury. You can find it here.

Notes: I changed this recipe from the original. The original recipe used a can of Progresso creamy mushroom soup--which I didn't have on hand. Since I had condensed cream of mushroom soup, I used that. The original recipe also called for cornstarch to thicken the sauce, but I felt that the sauce was a good consistency, so I omitted that.

This was really easy to throw together for a family weeknight meal. I didn't have any fresh parsley (it would have looked a lot prettier with that color differentiation), but it tasted great anyway!

Make a Night of It

Theme nights can be a lot of fun. This summer, we had a Mexican theme night with some fantastic pork carnitas.

Crock Pot Carnita Tacos with Chipotle Cream

Ingredients:

For the quick pickled onions and jalapenos:

3/4 cup apple cider vinegar
1 1/4 cup water
1 small red onion, thinly sliced
1 jalapeno, sliced
1 1/2 tablespoons sugar
2 teaspoons kosher salt

For the chipotle cream:

2 teaspoons chipotle peppers in adobo, finely minced
1/2 cup sour cream
1 teaspoon lime juice

For the carnitas:

1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
1 tablespoon oil
12 oz beer (or you can substitute beef broth like we did)
1 large white onion, diced
5 cloves garlic, minced
1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
2 1/2 teaspoons cumin
1 teaspoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon black pepper

For the tacos:

12-16 corn tortillas, toasted
Cotija cheese, for topping
Cilantro, for topping

Directions:

Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.

In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste--add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.

In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.

Add in the onion, beer or beef broth, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.

After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.

Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about 1/4 cup of the broth over each sheet of pork.

Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another 1/4 cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another 1/4 cup broth over the pork. Repeat with the second sheet.

When the pork is done, serve it in toasted corn tortillas (one suggestion is to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

Source: Host the Toast. You can find it here. Adapted from a recipe found on Gimme Some Oven, which you can find here.

Notes: These were really good. So tasty and satisfying! I wussed out because I was pregnant and skipped the onions and jalapeno because I was worried it would give me heartburn or acid reflux, but everyone who tried it with the onions and jalapenos loved it and said that the pickling tamed them.

 

Above: Shredded pork.

 

Above: Chipotle cream.  

 

Above: Pickled onions and jalapeno.

 

Above: We served this with a variety of other toppings as well so that everyone could make these carnitas their own. 

 

Above: Options are a good thing!

 

Mexican Corn Salad

Ingredients:

3 tablespoons butter

2 cups whole kernel corn, cooked

1 red bell pepper, diced

1 cup chopped zucchini

2 green onions, chopped

1 jalapeno pepper, seeded and minced

1/2 cup salsa

2 tablespoons chopped fresh cilantro

Directions:

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions, and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Source: Allrecipes.com, submitted by Barrett. You can find it here.

Notes: This was really good. It made a nice addition to this meal.

Cilantro-Lime Coleslaw

Ingredients:

3/4 cup mayonnaise

1 lime, zested

2 teaspoons fresh lime juice

1/2 teaspoon rice vinegar

2 cloves garlic, minced

2 teaspoons sweet chili sauce

2 teaspoons white sugar

3 tablespoons finely chopped fresh cilantro

1/4 red onion, finely diced, or more to taste

4 cups shredded green cabbage, or more to taste

Directions:

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Source: Allrecipes.com, submitted by Mom (though not my Mom! Ha ha!). You can find it here.

Notes: I LOVED this. I could have eaten the whole bowl by myself if there weren't so many other good things to eat. There was no room left in my belly!

(Cafe Rio Copycat) Mint Limeade

Ingredients:

Syrup:

1 3/4 cups white sugar

2 cups water

2-3 sprigs fresh mint (not peppermint or spearmint)

Limeade:

1 1/2 cups freshly squeezed lime juice

8-10 cups cold water

1/2 cup finely chopped fresh mint leaves

Ice

Garnishes (optional):

Fresh mint sprigs

Fresh lime slices

1/2 cup sugar and freshly grated zest of 1 lime combined (for sugaring the rims of the glasses)

Instructions:

Combine the syrup ingredients in a small saucepan. Bring to a boil and boil for 5 minutes, stirring until the sugar dissolves. Remove from heat and strain the mint leaves. Allow to cool at room temperature or place in the refrigerator. The syrup can be made a few days ahead of time.

When ready to serve, place the chopped mint leaves in the bottom of the serving pitcher. Add the syrup, freshly squeezed lime juice, and 8 cups of cold water. taste and add additional water to taste, if necessary. If serving over ice, you might want to make it a tiny bit sweeter than you normally like to account for the dilution from the melted ice.

To make the lime sugar for the rims of the glasses, mix the zest of one lime with 1/2 cup sugar. Using a damp paper towel, wipe around the rim of each glass and then invert the glass into the lime sugar. Carefully fill the sugar-rimmed glasses with ice cubes and pour the limeade into the glasses to serve.

Makes 12-14 servings.

Source: Our Best Bites. You can find it here. Be sure to check out Our Best Bites because they have a Strawberry Mint Limeade variation, as well as instructions for how to make any flavor of berry limeade. Sounds yummy!

Notes: So good! Enough said!