Red Chili Sauce Pork

This is delicious pulled pork for enchiladas, tamales, burritos, tacos, or whatever any dish you use Mexican style pork! I used it in tamales and it was so delicious my picky kids even loved it. And it's super easy. Enjoy!

Red Chili Sauce Pork

1 1/2 lb. pork shoulder or butt 

1 28-oz can red enchilada sauce 

1 bay leaf 

1/2 tsp salt 

1/2 tsp onion salt 

1 tsp dried oregano 

1 tsp cumin 

1/2 tsp pepper 

1 clove garlic, minced 

 1. Mix enchilada sauce, bay leaf, salt, onion salt, oregano, cumin, pepper, and garlic in slow cooker. Add roast, turning to coat. 

2. Cook on low 8 hours, or until meat pulls apart easily with a fork.

3. Shred pork and mix in with sauce. Serve immediately.

Tamales Deliciosos

I love a good tamale, though they're often too dry. I found this recipe from someone who'd lived in Mexico and was taught by a sweet old lady. They're the best I've ever had! Note this is how to make the dough and cook them, you have to decide on and make a filling yourself. Have your filling ready before making the dough. This pork is perfect! Makes 24 tamales. 

Tamales Deliciosos (that's delicious tamales, gringo)

 

4 c Masa Harina (Maseca brand if available) 

3 c broth (chicken, beef, or vegetable) 

2 tsp baking powder 

1 tsp salt 1 tsp cumin 

1 1/3 c lard or shortening (use lard if available) 

8 oz package dried corn husks square piece of plastic wrap 

Filling ideas: red chili pork, salsa verde chicken, refried beans, cheese, authentic Mexican rice 

1. Get your filling ready so the dough won't dry out after it is prepared. 

2. Soak the corn husks in very hot water for 30 minutes, or until softened. 

3. Make dough: In a large bowl, use an electric mixer to beat the lard and 2 Tbsp of broth until fluffy, 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl, stir into the lard mixture, and beat well with electric mixer. 

4. Add rest of the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out. 

5. Assemble: Lay a corn husk, glossy side up, on the counter with the wide end at top. Scoop about 1/4 c of dough onto the top center of corn husk. Lay a piece of plastic wrap over the dough and use hands to press and spread the dough into a thin layer--about 1/4 inch thick--along the top half of the corn husk (you need room to fold bottom half up). 

6. Place 2 Tbsp of desired filling in a line down the center of the dough. 

 7. Fold one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold up the bottom half of the husk. Optional: shred pieces of a husk and use to tie tamales closed. It looks prettier and you can use the tie to differentiate different flavors, but it's unnecessary. 

8. Place tamales upright with the open end up into an instant pot or steamer pot. If using steamer, lay a few soaked corn husks or damp towel over the top of the tamales before closing the lid. 

9. Steamer: Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check after 45 minutes. Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release 10 minutes, then quick release. 

10: Check Tamales: Remove one tamale and try to pull the husk off. If it pulls away cleanly then they're done. If not, continue to cook and keep checking every 5-10 minutes. Store leftover tamales in the refrigerator for 5-7 days.

Fall Off the Bone Instant Pot Ribs

I love a good barbecued rib, but the Instant Pot makes fall-off-the-bone ribs in so much less time! My kids ask for these all of the time. Each rack of ribs serves 3-4 (depending how big each person is, 2 racks feeds my family of 6 with a few leftover).

Fall Off the Bone Instant Pot Ribs

*1-2 racks baby back ribs
1 c water
1 Tbsp liquid smoke
1/2 c apple juice, or 1/4 c apple cider vinegar
1-2 c barbecue sauce**
rib rub of your choice, OR

Rib Rub:
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp light brown sugar

1. Rub ribs with rub of your choice, or with rub included. Leave whole, or cut ever 4th rib.
2. Add water, liquid smoke, and apple juice or vinegar to bottom of Instant Pot. Place cooking rack on bottom.
3. Place ribs in pot, circling them around pot for one whole rack of ribs, or stacking them meat-side-up on the rack.
4. Secure lid. Press "Manual" or "Pressure Cook" and cook in high pressure for 25 minutes. Allow pressure to release naturally.
5. Meanwhile, line jelly roll sheet with foil. Carefully remove ribs and place meat-side-up on foil. Turn oven on to BROIL. Brush barbecue sauce on top of ribs. Place under broiler 3-4 minutes to caramelize sauce on top.
ENJOY!

* 2 racks fits perfectly in my 8 qt Instant Pot, but I don't know about smaller versions.
** Our favorite is Sweet Baby Ray's

Super Tasty Roast Rub

I've used pork and beef sirloin and they're always so delicious and moist! I LOVE the leftovers, the little there is. My husband and kids (especially the 1 and 3 year old AND my super picky 6 year old) LOVE it. No joke it's da bomb. I like to throw potatoes (scrubbed, stabbed and wrapped in foil) in the oven with it and steam a veggie. So good! I'm excited to try it on my next chicken. I tweaked a recipe I found on allrecipes. Makes a 3 lb roast.

Super Tasty Roast Rub

2 tsp paprika
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried sage
2 Tbsp olive oil
3 lb pork sirloin roast, beef sirloin or whole chicken

1. Preheat oven at 350 degrees. Mix paprika, salt, garlic powder, pepper, oregano, thyme, sage and olive oil in small bowl. Let sit 5 minutes so spices can soak up oil (it spreads better this way). Place roast or chicken in baking dish; rub spice mixture over entire surface area, getting under the skin for a whole chicken.
2. Bake in preheated oven. Check for doneness at one hour. Serve warm.

* For beef, once thermometer reads between 145 and 160, depending on desired doneness, take out and place foil over it like a tent and let rest 10 minutes.

* For pork, remove once meat   thermometer inserted in center reads 155 (takes about 1 hour 20            minutes in my oven, but may vary); remove and place foil over top like a tent. Let sit 10                      minutes, until thermometer in center reads at least 160.

* For chicken thermometer should read 165. Let rest, also, 5 to 10 minutes before cutting.

Pulled Pork Pizza

My husband didn't want to try this - he was on his way out of the house - but I threw a piece at him to eat along the way. He raved at how delicious it was. Such a great way to use up leftover pulled pork, which I had a lot of! I got the idea from a recipe on allrecipes.com. Makes 1 pizza.

Pulled Pork Pizza

refrigerator or homemade pizza dough
1/4 c barbecue sauce of your choice (I love Sweet Baby Ray's)
1/4 tsp chipotle chile powder
1/2 tsp garlic salt
1/2 c cooked pulled pork
1/4 c diced sweet onion
1/4 c diced green bell pepper
1/4 c diced mushrooms
1/4 c crushed pineapple or tidbits, optional
1 c shredded cheese
any other toppings, if desired

1. Preheat oven to 425 degrees, or according to package directions if using store bought dough.
2. In small bowl, mix chipotle powder to barbecue sauce. Spread sauce over dough, leaving a 1/2 to 1" clear space around edges for crust. If you like your pizza saucy, you're welcome to add more. Spread pork evenly over top, followed by onion, pepper, mushrooms and pineapple. Sprinkle cheese over all. Add any other toppings, if desired.
2. Bake in preheated oven, start checking for doneness at 12 minutes. Pizza is cooked when edges of crust are golden brown and cheese is melted.

Slow Cooked Kalua Pig

I have been to Hawai'i a handful of times and each time I hit a luau just for the delicious kalua pig (a pig they cover in banana leaves and slow cook underground). YUM. This is delicious and done at home in the slow cooker. Not exactly the same thing, but good enough for this mainlander. :) Super easy, super awesome. I served with long rice and fresh pineapple and my husband and kids RAVED. Serves 12.

Slow Cooked Kalua Pig

1 6-lb pork butt or shoulder roast
1 1/2 Tbsp salt*
1 Tbsp liquid smoke flavoring
1 banana, optional

1. Pierce pork all over with carving fork. Rub salt then liquid smoke over the meat. Place roast in slow cooker. Wash banana ad cut in half lengthwise (WHILE IN THE PEEL), if using. Place both halves (banana is still in peel, mind you), banana side down, on top of roast.
2. Cover and cook on low for 16 to 20 hours, turning once during cooking time.
3. An hour before serving, remove banana; discard. Shred meat and continue to cook on low. Serve warm.

* You can spend money on Hawai'ian black salt but I don't know that there's enough difference for the price.

Swedish Meatballs and Gravy

I love the meatballs from Ikea and I think these rival them! My boys LOVED them with the gravy over mashed potatoes and steamed green beans. There were five left in the pan, which I was looking forward to eating for lunch the next day. I got up to clean my plate and returned to find my 2 year old had gobbled them up. Needless to say they were delicious. Serves 6.

Swedish Meatballs and Gravy

1/2 c Italian seasoned bread crumbs
1/2 c heavy cream
1 Tbsp butter
1/2 c onion, minced
1 lb ground beef
1/3 lb ground pork
1 egg
1 Tbsp brown sugar
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1 Tbsp butter
1/4 c chicken broth

3 Tbsp flour
2 c beef broth
4 oz sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Mix the breadcrumbs and cream in a small bowl; let sit until crumbs absorb cream, about 10 minutes.
3. Meanwhile, melt 1 Tbsp butter in small skillet over medium heat. Add onion and cook until browned, about 10 minutes. Place onion in large mixing bowl; add ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice and ginger and mix well (I used my hands). Carefully add breadcrumbs and cream.
4. Melt 1 Tbsp butter in large skillet over medium heat. Pinch off 1 1/2 Tbsp of meat mixture per meatball and add to skillet. Cook until just the outsides are brown, about 5 minutes, turning meatballs often (and carefully because mixture is soft). Place browned meatballs in 9x13 baking dish; pour chicken broth and cover with foil. Bake in preheated oven until meatballs and cooked through, about 40 minutes. Prepare gravy.

GRAVY:

1. Pour pan drippings into a small saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in beef broth. Bring gravy to a simmer, whisking constnatly until tick, about 5 minutes. Just before serving, stir in sour cream. Season to taste with salt and pepper. Serve gravy with meatballs.

Puerto Rican Shredded Pork

I found this beauty in one of my issues of Better Homes and Gardens. It didn't smell great (oj with pork?) but it was soooooo delicious as taco meat! I sprinkled cheese on a couple corn tortillas, added some meat and microwaved 30 seconds to melt the cheese and soften the tortillas (I would've spread some refried beans first if I had some). Then topped with sour cream and salsa or pico de gallo. mmmmmmmm...drooling here. Serves 4-6.

Puerto Rican Shredded Pork

2-3 lb pork boneless sirloin roast, trimmed and tied with twine if necessary
1 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced or 1 c orange juice
4 limes, juiced or 1/2 c lime juice

1. Cut 4-5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Place in slow cooker, upside down (sounds weird but trust me here).
2. Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined. Pour liquid mixture over pork and let marinade 10 minutes. Flip roast over. Cook 8 hours on low.
3. Remove pork from slow cooker; set aside. Remove 1 cup liquid; set aside then pour remaining liquid down the drain. Return pork and 1 c liquid, shred pork and continue to cook 20 to 30 minutes longer. Just enough time to set the table and get your fixings ready.

Serve in lettuce wraps or corn tortillas. Top with pico de gallo, chopped cilantro and avocado.

Boneless Pork Chops in Mushroom Sauce

I love pork chops and I love mushrooms; I found a way to combine them that is supremely delicious and easy to boot. Pour the yummy mushroom sauce over your rice or mashed potatoes as well as the pork. mmmmmm....My kids LOVED it. Serves 4.

Boneless Pork Chops in Mushroom Sauce

2 Tbsp olive oil
1/2 c onion, diced
2 cloves garlic, minced
4 boneless pork chops
1/2 tsp salt
ground black pepper, to taste
1/2 c chicken broth
8 oz mushrooms, sliced
2 Tbsp fresh parsley, chopped

1. Heat olive oil in large skillet* over medium heat. Add onion and garlic, stirring frequently for 4 minutes.  Add pork chops. Sear on each side for 2 minutes, sprinkling salt and pepper on each side. Add chicken broth and sprinkle mushrooms and parsley over top and around chops.
2. Once liquid is boiling reduce heat between low and medium-low and cover skillet. Turn chops after 15 minutes. Re-cover and cook another 15 minutes or until juices run clear and the center is no longer pink (I always cut the thickest one almost in half to make sure it's done).
3. Test liquid before serving, careful not to burn your tongue. Add more salt and/or pepper, if desired. Serve immediately.

* Preferably a skillet with a lid, though for years I used aluminum foil and we survived.

Sweet Italian Sausage in Tomatoes and Cream Sauce

This rich pasta dish was filling and a hit with the husband and kids. Tweaked a recipe from allrecipes.com. The red pepper flakes give it a little kick my spicy-sensitive kids even ate. You can substitute heavy cream with half and half and add 1 Tbsp corn starch or flour to lower fat content. And you could really use any kind of sausage you want. mmmmm.... Serves 4.

Sweet Italian Sausage in Tomatoes and Cream Sauce

1 12-oz package of noodles
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed and chopped into pieces
1/2 tsp red pepper flakes
1/2 c diced onion
4 cloves garlic, minced
8 oz fresh mushrooms
2 14-oz cans Italian-style diced tomatoes, drained
1 1/2 c heavy cream
1/2 tsp salt
1/4 c fresh parsley, chopped
1/4 c fresh basil, chopped
grated Parmesan cheese, optional

1. Boil noodles in salted water, according to package directions until al dente.
2. Meanwhile, heat oil in large skillet over medium heat. Add sausage and red pepper flakes; cook until sausage is browned and no longer pink. Stir in onion, garlic and mushrooms and cook 5 minutes. Add tomatoes, cream, Parmesan cheese and salt; simmer 10 minutes.
3. Drain noodles and add to sauce. Stir in parsley and basil; cook 1 minute more until noodles are heated through. Garnish with whole parsley leaves. Sprinkle with Parmesan cheese, if desired.

Sausage Gravy

I was craving biscuits and gravy the other day (thanks to odd pregnancy cravings) and this recipe hit the spot. It is super tasty, filling, and easy to make. I love that you can make the gravy in the pan with the sausage. I didn't have ground sausage so I chopped up sausage links. It was okay, but ground sausage is so much better. :) Serves 4.

Sausage Gravy

1/2 to 1 lb ground pork sausage
1/2 c flour
3 Tbsp butter, if necessary
2 c milk
salt and pepper to taste

8 biscuits prepared

1. Cook sausage in large skillet over medium heat until browned and no longer pink.
2. Stir in flour until dissolved. If sausage is low fat and doesn't make enough juice to dissolve flour, add 3 Tbsp butter, melt, and stir until flour is dissolved.
3. Gradually stir in milk. Cook until sauce is thick and bubbly. Season with salt and pepper according to individual preference. Serve hot over prepared biscuits.

Slow Cooked Carnitas

This meat was so good. SO good. My husband made noises and raved through the whole meal. I served them on corn tortillas with a diced sweet onion, diced cilantro, and lime juice mixture. DELISH! I used a Boston butt roast, which is awesome because it's tender and falls apart easily. You could serve this with burritos, tamales, tortas, by itself...served with guacamole, salsa, refried beans, lime juice...OR add your favorite barbecue sauce and serve on buns. The possibilities are endless! The leftovers are still amazing. You won't be disappointed. Serves 8.

Slow Cooked Carnitas

1 1/2 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp ground coriander
1/8 tsp ground cinnamon
1 4-lb boneless pork shoulder roast
2 bay leaves
2 c chicken broth

1. In a medium bowl, add salt, garlic powder, cumin, oregano, coriander and cinnamon; mix well. Stab pork with fork or sharp knife, making various punctures throughout all sides. Coat pork with spice mixture, patting it on well.
2. Place bay leaves on bottom of slow cooker. Place pork roast on top, sprinkling any remaining seasoning mixture on top. Pour chicken broth around sides of pork, trying not to rinse off any spices.
3. Cover and cook on Low 8 to 12 hours. Remove from pot and shred with forks. Use meat juice to keep meat moist as needed. Serve immediately.

Tangy Slow Cooker Pork Roast

I love slow cooked meals on Sundays. We're gone all afternoon, and nothing is better than coming home to such a heavenly aroma. This roast is full of flavor and will not disappoint. Serve over a bed of rice (I added a tsp of chicken bullion powder per cup of water to add flavor to rice and it was amazing) or a bed of buttered noodles. I like to add my favorite bbque sauce to the leftovers, heated it up, and served on homemade buns. It makes DELICIOUS pork sandwiches. My kids loved the meat! Mmmm....Serves 6.

Tangy Slow Cooker Pork Roast

1 medium onion, sliced
1 2 1/2-lb boneless pork loin roast
1 c hot water
1/4 c sugar
4 Tbsp red wine vinegar
3 Tbsp soy sauce
2 Tbsp ketchup
1 tsp black pepper
1 tsp salt
4 cloves garlic, minced
1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over bottom of slow cooker. Place the roast on top; cut 5 to 10 slits on top of roast to allow flavor to seep in.
2. In medium mixing bowl, combine water, sugar vinegar, soy sauce, ketchup, pepper, salt, garlic, and hot sauce. Pour mixture over roast.
3. Cover pot and cook on Low 6 to 8 hours, or on High 3 to 4 hours.

Enchiladas With Green Sauce/Suizas

I don't recall where I found this...but it's good. ;) You can make them just with green sauce, or the Swiss way with white cream over the top. The green sauce is a bit spicy, so if you want less spice, use less green chiles. My kids loved these! You could let the green sauce cool and blend it. Also, you could use shredded chicken, pork, or beef. Your choice! Makes 12 enchiladas (I got full off of 2). ;) Enjoy!

Enchiladas With Green Sauce/Suizas

Green Sauce
2 Tbsp butter
2/3 c onion, diced
2 Tbsp flour
1 1/2 c chicken broth
3 green chile peppers, diced (1 c)
2 cloves garlic, minced
3/4 tsp salt
3/4 tsp ground cumin

Enchiladas
12 (8") corn tortillas
canola or vegetable oil for frying
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
2 c chicken breasts, pork, or beef, cooked and shredded
1/4 c green onion, diced

For Chicken Suizas
1 pint heavy cream

Toppings
4 plum tomatoes, diced
salsa
fresh spinach leaves, shredded

1. Green Sauce: Melt butter in medium sauce pan over medium heat. Saute onions until soft, 3 to 4 minutes. Stir in the flour, then the broth. Add the chiles, garlic, salt, and cumin. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside.
2. Preheat oven to 350 degrees. Lightly grease 9x13 baking dish. Mix cheeses together; set aside.
3. In heavy skillet or frying pan, pour canola or vegetable until coats bottom of pan, about 1/4" to 1/2" deep and heat over medium to medium-high heat. Use tongues to fry tortillas 10-20 on each side, making sure the tortilla is still pliable. Let oil drip off; if desired, pat each one on a paper towel to help remove oil. Dip each tortilla in the green sauce (this softens the tortilla a bit). Place in pan and put about 2 Tbsp cooked meat and 2 Tbsp cheese inside each tortilla. Roll each tortilla and place seam side down in baking dish.
4. When all tortillas are filled, pour remaining green sauce over enchiladas. If making enchiladas suizas, pour heavy cream evenly over enchiladas. Top with green onions.
5. Bake uncovered 20 minutes. Serve immediately with diced tomatoes, salsa, and/or shredded spinach.

Green Bean and Bacon Bundles

I love to switch up my side dishes, and this one is soooooo good! It goes perfect with any steakhouse-style dish! I'd suggest preparing the bundles ahead of time because the prep can be time-consuming. These are great for the family--my kids LOVED them!--and to impress your family and friends. You can make these with asparagus, also. Serves 4-8 (I ate 3 because they were sooooo good). Enjoy!

Green Bean and Bacon Bundles

1 1/2 lbs fresh string beans*
8 slices lean, regularly sliced bacon
3 Tbsp butter
1 Tbsp onion, minced
1 clove garlic, minced
1 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp salt

1. Preheat oven to 400 degrees if cooking right away. If making head, preheat oven before baking. Line a baking sheet with foil; set aside.
2. Rinse string beans and cut ends off, discarding any icky looking beans or parts. Fill large saucepan 1/2 to 3/4 full of hot water. Lightly salt and bring to a boil. Add beans and boil for 2-3 minutes, or until the beans have turned bright green. Quickly drain in cold water until the beans have cooled.
3. Separate beans into 8 equal piles. Carefully wrap each bundle in a slice of bacon and place on prepared baking sheet. If you are preparing ahead of time, refrigerate until later.
4. If baking right away, place in preheated oven for 10-15 minutes, or until bacon is crisped and sizzling.
5. Meanwhile, melt the butter in a small saucepan over medium-high heat. When butter is bubbling, add onions and garlic and saute 2-3 minutes, or until onions are soft and fragrant. Turn heat to low and add vinegar, sugar, and salt. Stir for 30 seconds, then remove from heat and set aside.
6. When bundles are ready, pull them out of the oven and place on serving platter. Pour butter sauce over bundles and serve immediately.

* Can be made with asparagus, also. Snip of bottom of each stalk and cut in half. Boil 3-4 minutes and follow rest of directions accordingly.

Yummy Ham and Potato Soup

There's not much more satisfying than eating a tasty, filling dinner that is healthy and hits the spot. That's this dinner. ;) My kids hate potatoes but love this broth. It's important to get the salt and pepper right; you want plenty of it, but not too much. To err on the side of caution, add less and stir well then taste until it is to your liking. Serve with corn bread or breadsticks or any bread of your choice. And enjoy! Serves 4.

Yummy Ham and Potato Soup

3-4 medium potatoes, peeled and diced
1/2 c celery, diced
1/2 c onion, chopped
1 c cooked ham, diced
3 1/2 c water
2 Tbsp chicken bouillon granules
1/4 to 1/2 tsp salt, or to taste
1/2 tsp white or 3/4 tsp ground black pepper, or to taste
5 Tbsp butter
5 Tbsp flour
2 c milk

1. In a soup pot, combine potatoes, celery, onion, ham, and water; bring to a boil, then cook over medium heat until potatoes are cooked through, 10-15 minutes. Stir in chicken bouillon, salt and pepper.
2. In small sauce pan, melt butter over medium to medium-low heat (closer to medium). Whisk in flour and cook, whisking continuously 1 minute. Slowly stir in milk so no lumps form and stir until thickens.
3. Stir the milk mixture into the soup pot, and cook soup until heated through. Serve warm.

Slow Cooked Pork Chops & Potatoes

These pork chops fell off the bone (hence the not-so-beautiful picture) and turned out to be thinner than I thought they were, but they were SO tasty! The potatoes are a perfect compliment. I like to use leftover potatoes to make hash browns (yummy, they don't need to be seasoned, just fried in 1-2Tbsp butter) the next day. Or you could cook just the pork chops without the potatoes, if you'd like (if so, cut broth down to 2 c and garlic to 2 or 3 cloves). Serves 4.

Slow Cooked Pork Chops & Potatoes

4-5 medium potatoes, peeled and sliced into 1/2" discs
1/4 c olive oil
2 c chicken broth
4 cloves garlic, minced
1 Tbsp paprika
1 Tbsp poultry seasoning*
1 tsp dried oregano
1 tsp dried basil
4 thick cut pork chops
salt and pepper to taste.

1. Place potatoes in bottom of slow cooker. Whisk the oil, broth, garlic, paprika, seasoning, oregano, basil in a medium bowl. Pour over potatoes.
2. Cut small slits in each pork chop and place on top of potatoes. Season with salt and pepper, cover, and cook on high for 4 hours or on low for 6-8 hours.

* you can substitute poultry seasoning for 2 tsp sage and 2 tsp thyme or rosemary.

Ham & Cheese Empanadas

When I lived in Bolivia, my favorite treat was the many different kinds of empanadas. This recipe is tasty, the kids LOVED them. My husband said it reminds him of a chicken pot pie...kind of. The dough is a dream to work with and tastes great! Note that the process takes a while because you have to refrigerate the dough 30 minutes, twice. Makes 12 medium-sized empanadas.

Ham & Cheese Empanadas

Empanada Wrappers
3 c flour
1/2 tsp salt
2 tsp sugar
3 tsp baking powder
1/2 c shortening
1 egg
3/4 c chicken broth
1. Mix dry ingredients; cut in shortening with 2 knives or pastry blender until crumbly.
2. Whisk egg, then whisk in chicken broth. Add to flour mixture and knead only until soft dough forms. Cover and refrigerate 30 minutes.
3. Roll dough 1/4" thick (very flat) on lightly floured surface. Cut out 6" circles (I used a bowl with a thin lip, worked great).

Filling
3 Tbsp olive oil or butter
1 medium onion, finely chopped
2 Tbsp fresh parsley, minced
12 oz cooked ham, chopped
2 Tbsp bread crumbs
1/3 c Parmesan cheese
8 oz shredded Cheddar cheese
3 Tbsp sour cream
1 large egg, lightly beaten
1/2 tsp black pepper
Egg wash: 1 egg lightly beaten with 1 Tbsp water

1. Prepare empanada wrappers. Cover a large cookie sheet with parchment paper.
2. Filling: In a medium skillet, heat the oil or melt butter over medium heat. Add the onion and parsley; cook, stirring occasionally, until the onion is transparent, about 3 minutes. Add to medium mixing bowl (oil or butter included, helps it not be so dry) and allow to cool. Add the ham, bread crumbs, Parmesan cheese, sour cream, egg, and black pepper to bowl; mix well.
3. Assembly: Place 2 heaping Tbsp of filling in center of each empanada wrapper and place on cookie sheet. Lightly moisten the edge of circle with egg wash mixture. Fold the pastry in half and press edges firmly to seal. Dip a fork in flour; crimp edges and pierce top of each empanada. Repeat until all 12 wrappers are filled. Refrigerate for 30 minutes*.
4. Heat oven to 375 degrees.
5. Brush each empanada with egg wash and bake until golden brown, 20-25 minutes. Let sit a few minutes before serving.

* Or freeze until ready to use. Add 15 minutes to baking time.

Bacon/Ham Potato Torte

This was my first attempt at pie crust. It always intimidated me! But really, it was easy...as pie! :) For the pie crust recipe, click on this link. ;) This is tasty and filling and feeds lots of people. It takes a while to prepare, so be aware and start early enough...I made the crust in the morning to save time. Eat for breakfast or dinner. If you want to be creative, sprinkle some scrambled egg in with it! Serve with a salad or steamed veggie or fresh fruit...and let me know what you think!
 
Bacon/Ham Potato Torte

1 double pie crust
6 to 7 strips bacon, or 2/3 cup diced ham
4 sprigs thyme
1 c heavy cream
4 medium russet or red potatoes, peeled
 Salt and freshly ground pepper
1/2 c grated Gruyere cheese
1 egg yolk, whisked with a 1 Tbsp of cold water

1. Prepare pie crust (<---I used the first one on that page), placing bottom portion in pie pan. Keep top crust in bag. Refrigerate both until ready to use.
2. Preheat oven to 375 degrees F.
3. Cook bacon or diced ham over medium heat. Cook bacon just until crispy, the ham until it smokes. Let cool on paper towel-lined plate. Crumble bacon when cool to the touch.
4. Heat cream and thyme sprigs in small sauce pan over medium-low to medium heat until starts to simmer. Turn off heat and let sit for 5 minutes. Remove thyme sprigs.
5. Remove pie crust from refrigerator. Slice potatoes in half lengthwise then slice thinly. Layer potatoes on bottom of pie crust, sprinkling salt and pepper and bacon or ham on each layer. There should be 3-4 layers, depending if you use bacon or ham. Layer until pie tin is almost full. Spread grated Gruyere cheese evenly on top. Slowly pour the cream over the cheese as evenly as possible.
6. Roll out pie crust top. Place it over the pie, gently pulling off any remaining crust, and crimp edges closed. Brush top and edges with egg wash and make a few slits on top. Put pie pan on baking sheet and bake until the top is crispy golden brown and the potatoes are cooked (you can tell if you cut through some of it....if the knife goes easily through the potatoes, it's done. It takes 45-60 minutes, depending on your oven. If the crust edges get too brown, you can cover them with pieces of aluminum foil.
7. Remove pie from oven and let sit 15 minutes before serving.

Fried Rice

I tried a couple recipes before I tweaked this one to my liking. :D I think it tastes just like Chinese take-out. So yummy! It's great because you can use any veggies you like; just dice them up and toss them in the pan with the rest. Another great thing: this recipe uses ingredients one usually has around the house. If you want to sweeten it, add 1 Tbsp of sugar. And I love that it works with any meat. Use as a main or side dish. Serves 4-6.

Fried Rice

2 Tbsp sesame oil
1 c mushrooms, sliced
4 stalks celery, diced OR 1 c bean sprouts
1 c frozen peas, defrosted
2 large carrots, diced
1 c cold cooked pork, chicken or shrimp, diced
2 green onions, diced
3 c cooked rice, cold
3 eggs, lightly beaten
1 Tbsp olive oil (optional)
3-5 Tbsp soy sauce
1/2 tsp pepper

1. Heat sesame oil in large skillet or wok, between medium and med-high. Saute mushrooms for 2 minutes. Add celery or bean sprouts, peas, carrots, pork, onion and rice; cook and stir for 6 minutes.
2. Push rice to side of skillet. If mixture seems too dry, add the 1 Tbsp olive oil. Add beaten eggs; stir until eggs begin to firm then stir them into the rice mixture.
3. Stir in 3 Tbsp soy sauce, making sure to mix well. Taste a small, cooled bite. If it needs more flavor, add another Tbsp soy sauce up to 5 Tbsp (or more, if you'd like). It's important you stir the rice mixture very well each time. Serve hot.