Easy Slow Cooker BBQ Beef Brisket Recipe I think doing it a day or two ahead is fine. One thing I found is brisket releases a LOT of fat. And while I have nothing against fat there is way too much. Having time to chill and separate is great. If you do in the oven I would think 300 is good temp but if you have the time you can do 250. Once done take the meat out, let cool, wrap and refrigerate. Have fun at your party! Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) Recipe : Giada De Laurentiis Directions Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside. Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Arrange the pork chops on a platter and drizzle with the glaze.
Carnitas steamed buns Carnitas Ingredients: 1 Tbsp. of chili powder 2 tsp of cumin 2 tsp of oregano 2 tsp of salt 1 tsp of pepper 3 lb of pork shoulder 1 medium onion, rough chopped 2 jalapeños, rough chopped 1/4 cup of lime juice 1/2 cup of orange juice 5 garlic cloves Steamed Buns Ingredients: 1 Tbsp. of instant yeast 2 Tbsp. of sugar 1 cup of warm water 3 cups of flour 1 tsp of salt 1 tsp of baking powder Directions: For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder. In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. When it’s done, pull apart with a fork and transfer to a separate bowl. For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Sift together the dry ingredients (flour, salt and baking powder). When ready, prepare your steamer over high heat. Serve with the slow cooker juices as a dipping sauce.
Moussaka - Recipe for Greek Moussaka with Eggplant Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes. While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor. To see an updated/different version, check out: Moussaka | Greek Eggplant Dish Prep the Vegetables: Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Peel the potatoes and boil them whole until they are just done. Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Make the Meat Filling:
Pumpkin & Black Bean Burgers As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don't have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara's pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side. The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it's just me...) Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth. serving suggestionsAs photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta.
Pork Souvlaki with Tzatziki I’ve been holding out on you. Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons. First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. Secondly, the recipe just seemed flavorful and easy. Since first making it back in March, this recipe has become one of favorite finds of the year. The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. Serving it with the tzatziki (yogurt sauce) really rounds it out. Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” So, if the photos don’t scare you off, I encourage you to give this recipe a try. 1¼ lbs pork loin, cut into 3-by-1/2 strips 1 large onion, cut into ½” wedges ¼ cup plus 2 TBL extra-virgin olive oil 2TSP dried oregano 1 cup Greek whole-milk yogurt
Crockpot Pork Posole Stew Recipe This dish is kind of like Disneyland for both the OCD list makers who obsessively plan meals weeks ahead of time, and for those of us (eh-hem, I’m using the collective “us” so I don’t feel so alone) who somehow make their way to the grocery store before 1 p.m. to find a fresh, juicy Boston Butt ready to roast. By the way, who came up with the name Boston Butt? I feel a little like Beavis whenever I say, “Boston Butt, hee-hee, hee-hee.” Smudge loves saying it. But I digress. You know how there are some of those crock-pot recipes where you have to brown the meat prior to cooking it, and then adding it into the pot and having to go through all of the extra steps? Just pop the butt into the pot, toss in some onions and flavorings, cover with a lid and ba-boom, dinner is ready to roll in 5-8 hours. I started out this post with every intention of creating a recipe round-up to share some of my favorite pork in the crock-pot recipes. Slow Cooker Pork Posole Recipe Total time
Homemade Taco Seasoning Taco seasoning is one of my favorite spice mixes. I love all things Mexican. Food. Sadly, store bought taco seasoning is full of nasty stuff with an ingredients label that reads like a chemistry textbook. Not only is this homemade taco seasoning more nutritious, it’s also cheap! First, the secret to eating well on a budget is to properly manage my kitchen. And Second, I’ve simply had to cut other stuff out of our budget to make room for nourishing, real foods. Homemade Taco Seasoning Homemade Taco Seasoning: The Players Makes 1 taco-seasoning packet worth. 1 Tbsp. Homemade Taco Seasoning: The How-To Now for the easy part: mix all the spices together and store in an airtight container. The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25oz packet. If you’re like me, you’ll want to make more of this taco seasoning and store it in your pantry for ease of use next time. 1/4 C. plus 1 Tbsp. Enjoy!
Chickpea Pumpkin Burgers Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen Graves' pumpkin and chickpea burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues. I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing.
Pork Rouladen November 1, 2010 Pork Rouladen I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). This was Drew’s first time trick or treating and he did fabulous. And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I do enjoy, on occasion, cooking family dishes that remind me of my roots. I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. Ingredients Needed: 1 Pd. of Pork Cutlets 1 Onion, Chopped 4 Pieces of Bacon, Cut in Half 4 tsp of Dijon Mustard 4 Dill Pickles Salt Pepper Paprika 1 Tbsp of Oil 1 Cup of Water 1 Tbsp of Corn Starch First up, you’ll grab your cutlets and pound them out nice and thin. Now it’s time to load them up with the good stuff. Serve it up over egg noodles or spaetzle.
Slow Cooker Lo Mein Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot! I know. It’s Friday night. Except it’s bikini season in like 2 months. So let’s save the calorie-ridden takeout dishes and make this instead – a veggie-loaded favorite made right in your slow cooker. You can let it all cook through while you’re at work, and when it’s time to serve, simply boil your noodles. Spaghetti noodles can also be swapped out with your favorite type of pasta – fettuccine, ramen, udon – it’s completely up to you. And with Reynolds slow cooker liners, clean up has never been any quicker. See, isn’t that easier than ordering takeout? You can follow Reynolds Kitchens on Instagram for more recipe inspiration! Skip delivery and try this veggie-packed takeout favorite for a healthy dinnertime meal that is easy to make right in your crockpot! Ingredients: For the sauce Directions: LINE a slow cooker with a Reynolds® Slow Cooker Liner. Nutrition Facts