Good morning everyone! This week I’m only cooking two big meals since my hubby is flying nights. Both of these recipes can be done in the slow cooker which I am always a huge fan of. I'm really not a leftovers girl, but if it’s soup, sign me up! It’s true what they say – soup is always better the next day!
BBQ Pulled Pork
Recipe from: Make it Fast, Cook it Slow
One night I will serve pork on buns and the next night it’ll be pulled pork tacos. I will serve the tacos with some delicious mango salsa that I found at the grocery store. YUM!
Ingredients:
4 lbs. boneless pork shoulder
1 onion, sliced into rings
2 cups ketchup
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar, firmly packed
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1/2 tsp kosher salt
Instructions:
Spray crockpot bowl with nonstick spray.
Trim the fat off of the meat. Place in the crockpot and put the sliced onions on top.
Mix the remaining ingredients (once you pour out the ketchup, add the warm water to the ketchup bottle and shake it up to get the rest out) into a medium-sized bowl. Pour over the pork and onions.
Cover and cook on LOW 8-10 hours until the meat shreds easily with a fork – takes about 9 hours.
Serve on buns…..or use for tacos!
I hope mine look as yummy as the picture!
White Bean Chicken Chili
Saute in pan:
1 onion chopped
2 garlic cloves minced
1 Tbsp olive oil
Add above ingredients to a soup pot, then add:
4 cooked, shredded chicken breasts (you can make it easy by buying a cooked rotisserie chicken!)
3 cans chicken broth
2 cans chopped green chilies (4oz cans)
2 tsp cumin
2 tsp dried oregano
½ tsp red pepper
2-3 cans of white beans (I like the s&w brand best) I use 3 cans when making a bigger batch
Top with: 2½ cups grated monetary jack cheese
Serve with: Warm tortilla shells
Combine all ingredients into one pot. Simmer and serve. Mmmmm
Bon Appetit!
What will you be making for dinner this week? I need new recipes. 
I made this last night and it was as good as chinese take out! It's an interesting mix of ingredients but it turns out great! Enjoy!
ReplyDeleteSweet-and-sour baked chicken
4 skinless, bonelss chicken breast halves
Salt, black pepper
2 T. cooking oil
1 20-oz. can pineapple chunks or tidbits
1/2 can of jellied cranberry sauce
2 T. cornstarch
1/4 c. packed brown sugar
1/4 c. rice vinegar or cider vinegar
1/4 c. frozen orange juice concentrate
1/4 c. chicken broth or water
1/4 c. soy sauce
1/2 t. ground ginger
1 medium green pepper, seeded and cut into bite-sized strips
Sprinkle chicken lightly with salt and pepper. Heat oil in skillet, add chicken and cook about 5 minutes or until browned, turning once. Transfer chicken to ungreased baking dish. Drain pineapple well, reserving 2/3 c. juice. Spoon pineapple over chicken and set aside.
Sauce: In medium saucepan, whisk together the pineapple juice, cranberry sauce, brown sugar, vinegar, orange juice, chicken broth, soy sauce, ginger, and cornstarch (dissolved in a little water first). Cook and stir over medium heat until thickened and bubbly. You can add some water if you think it's too thick. Pour over chicken and pineapple in dish.
Cover and bake at 350 for 30 mins. Uncover and add green peppers, stirring gently to coat with sauce. Bake about 5 mins. longer or until chicken is no longer pink.
You can also make in skillet instead of baking in oven. After browning the chicken, remove to a plate and set aside. Make the sauce in the same skillet and then return the chicken to the skillet, put the pineapple on top of the chicken, and pour sauce over all. Don't use all of the sauce if you think it's too much. Cover and simmer for 20-25 mins., then add green pepper and cook for another 5 mins. Serve with rice.
Enjoy!
Molly