Pulled Pork Tacos with Pickled Red Onions and Cilantro Pesto Recipe Puncture a few slits in the fat of the pork. Mix together first 8 ingredients and rub all over the pork. Cover and refrigerate for at least two hours, but best over night. Heat a large skillet to medium high. Add olive oil. Thinly slice 1/2 of a large red onion. In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Heat oven to 350 degrees. Once pork is done cooking begin shredding the meat with two forks. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes. To assemble taco place generous amount of pork in the tortilla, add a few dollops of cilantro pesto, and top with pickled red onions.
Fried Chicken Wings Recipe 1. Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes. 2. 3. 4. 5. 6. New England Clam Chowder in the Slow Cooker I feel very lucky that we live pretty close to the coast. If we hopped in the car, we'd see the ocean within 15 minutes --- that's pretty cool. I'm kind of embarrassed that we don't take advantage of this as often as we should. My kids love the beach. Yet most of our weekends are filled with boring stuff like Costco runs, random sporting events, assorted kid birthday parties, and Drop Dead Diva marathons on Netflix (oh Drop Dead Diva, how did I only just now discover how completely awesome you are?). So I brought the beach to us. (and it totally rained this entire weekend anyway.) The Ingredients. serves 6 1/2 pound bacon, cooked and diced 1 (6.5-ounce) can minced clams, drained 5 small red potatoes, peeled and cut into chunks 1 onion, peeled and diced 1 cup sliced celery 2 garlic cloves, chopped 2 teaspoons dried thyme 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups chicken broth 2 cups half-and-half (or you could use heavy cream) 1 cup shredded cheddar cheese (to add later) The Directions.
How To Cook Beans in the Slow Cooker — Cooking Lessons from The Kitchn One of the best ways to guarantee perfectly cooked beans — ones that emerge creamy and tender instead of crunchy or mushy — is cooking them ever so gently over low, steady heat. Hmm ... low and steady heat, you say? Sounds to me like a job for the slow cooker. For small batches of beans, a pound or less, I think a 3 1/2-quart or smaller slow cooker does the best job. When I use my big 7-quart slow cooker, I usually cook two pounds or more and freeze what I don't use right away. Beans freeze beautifully! With beans made in the slow cooker, pre-soaking them is far less important than with other cooking methods. Add any aromatics, like bay leaves or garlic, at the beginning of cooking. The first time or two that you cook beans in the slow cooker, it's best if you can be around to check on them toward the end of cooking. Previous image Next image Soak the beans overnight (optional): Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans. What You Need
Slow Cooked Jerk Pork with Caribbean Salsa Pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning, then slow cooked all day while you're away. Topped with a bright, fresh Caribbean salsa of fresh mangos, avocado and cilantro. If I told you how good this dish was, would you believe me? The kind of good that your husband tells you how much he loves you while eating it... yeah that good! This dish is officially going into my regular rotation. One of my friends turned me on to Walkerswood Jerk Seasoning, turns out it's the #1 Best Seller in Gourmet rubs on Amazon! Since a lot of you ask, I have the Hamilton Beach Set It and Forget It Slow Cooker, I've had nothing but great results since purchasing it if you're in the market for a slow cooker. Slow Cooked Jerk Pork with Caribbean SalsaSkinnytaste.com Servings: 10 • Size: 3 oz pork, 1/3 cup salsa • Points +: 7 pts • Smart Points: 6Calories: 265 • Fat: 15 g • Protein: 21.4 g • Carb: 11.5 g • Fiber: 2 g • Sugar: 7.5 gSodium: 468.4 mg (without salt)
Super Easy Superfood Popcorn This is a super easy stovetop popcorn recipe. It's super fun to make and enjoy with your kids or guests, never need to go out to buy popcorn. The "super food" ingredients (see my Note at the end of the Introduction) in this recipe are: Red palm oilthat contains the highest amounts of vitamins A and E of any plant-based oil Flaxseedsthat are full of omega 3 fatty acids, as well as lignans and fiber The flaxseed (toasted) boots the popcorn with amazing aroma and beneficial nutrients. The red palm oil gives the popcorn golden color and loads it with vitamins. The popping method in this recipe is based on this lady's Perfect Popcorn which claims that the method not only pops almost every kernel, it also prevents the kernels from burning. Ingredients 3 Tbsp coconut oil (any high smoke point oil) 1/3 cup of organic yellow popcorn kernels 2 tsp red palm oil 1 1/2 Tbsp toasted flaxseed, ground ¼ tsp sea salt 1 3-quart covered saucepan
CrockPot Fish Chowder Recipe Day 46. Friday fresh fish, all you hungry bloggers come and eat it up... although the fish I used wasn't fresh, it was frozen. The kids went through a phase where they ate a can of Progresso Clam Chowder every day for lunch. It was a very easy time for me. This tastes remarkably similar without chemicals, a tin-can taste, or boatloads of sodium. And it was easy. The Ingredients: --1 lb of white fish (I used frozen Orange Roughy from Trader Joe's) --3 cups of chicken broth (I'm now officially out of my homemade stuff. --9 baby potatoes (or 10. but not 11.) --1 cup frozen roasted corn --1/2 white onion --handful baby carrots --heart of celery --3-4 cloves of garlic --1/2 t black pepper --salt (to taste, especially if using homemade broth) --2 cups frozen shrimp (to add later) --1 cup heavy whipping cream (to add later) The Directions: --chop up all the vegetables. --cube the fish, it's okay if it's still frozen. --dump everything except the cream and the shrimp into your stoneware insert The Verdict:
Easy Chili Recipe Ah, the crockpot, our favorite appliance for patient, no-stress, flavor-building cooking. Chili is one of the best things to make in the slow cooker, pretty much the easiest way to get the richness of a long-simmering stovetop chili. To start developing the flavors, sauté the vegetables, ground beef, and spices, then put the mixture into the crockpot along with tomatoes and kidney beans. Let it do its thing overnight or all day until it’s thickened and has a nice beefy flavor, then stir in jalapeños for a kick of heat. Serve with Skillet Cornbread or Buttermilk Biscuits, or as the essential component of Chili-Cheese Nachos To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups. Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tightfitting lid.
Crockpot BBQ Beer Pulled Pork Tacos with Crispy Onion Straws and Mango Salsa You GUYS. Today is sort of a fun day. A really fun day! Not my birthday. BUT. The thing is… he is probably one of the greatest husbands in all the land. Right about now he most likely is thinking that I’m only boasting about him being the greatest in all the land because I’ve had about 48 hours to myself… without him… like with a bed to myself… and a good night’s sleep… snore-free… with no chicken or steak to be seen… and no man stuff… And oh gosh. We would not survive otherwise. We sort of strike this perfect balance between us. No idea why I need THAT though. I only think with my heart… always. He is totally cool about the annoying things I do, like leave my hair dryer plugged in for all of eternity (um, I’m just going to plug it back in again tomorrow) and vacuum the floors then leave the vacuum right smack dab… in the middle of the floor. Ugh. [It hasn't always been like this, and it's not always like this. So when you a write a food blog… it means multiple birthday meals. Print Save