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.
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.
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)
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:
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
CrockPot Seafood Alfredo Recipe Day 69. While I'm typing this up, I can overhear my six-year-old telling my three-year-old, "you have to try this. It tastes like restaurant food." I think that is the highest honor ever bestowed upon me. I have so many people to thank, where should I begin...? Actually, I got this idea from my friend Svetlana while watching a fifth grade championship basketball game. The Ingredients. --1 stick butter --2 cups whole milk --1 t herbs de provence --3/4 cup shredded mozzarella cheese --3/4 cup shredded parmesan --3 smashed and chopped garlic cloves --1/2 t kosher salt --1/4 t black pepper --2 T flour (not pictured) --1 bag Trader Joe's Seafood Medley (or 1 lb frozen, cooked shrimp or chicken. chicken would work.) The Directions. --put milk in crockpot. --stir in the flour ( I used Pamela's Baking Mix) --add the herbs and garlic, stir again --put in the stick of butter and all the cheese --cook on low for 4-6 hours The butter will separate from the milk and cheese. You can. Take some deep breaths. The Verdict.
Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less? I have a serious thing for barbacoa. It's a love affair to be written about as in the steamiest of romance novels. Barbacoa is a simple dish that can be made into all sorts of meals. So, even if you're not having thirty football crazed fans over to your house for the Super Bowl, make the full amount anyway. Editor's Note Just stepping in to clear up some confusion with the original recipe, which called for cooking the barbacoa on WARM for several hours, and problems some people were having with the meat not becoming totally tender after even an overnight cooking time. Happy slow cooking! Slow Cooker Barbacoa Beef
Spicy Shrimp Its official name is "Barbeque Shrimp," but that’s actually a little misleading since this dish doesn’t require the use of a grill. Whatever it’s called, it hails from the New Orleans ("Nawlins") area, and I praise the day so very long ago that my mother discovered the recipe. It became a staple during our summer vacations on Hilton Head Island, South Carolina, and everytime I eat it I feel sand between my toes and the hot flush of a second-degree sunburn. But in a really good way. But seriously, folks, this dish is for the memorable moments in life, and it’s best shared with a table full of friends and family. And it absolutely couldn’t be simpler: you throw a bunch of shrimp in a baking pan and douse it with a heavenly mixture of olive oil, lemon juice, Worcestershire, Tabasco, salt, pepper, and butter. The Cast of Characters: Shrimp, Olive Oil, Tabasco, Worcestershire, Salt, Pepper, Butter, and Lemon. First, thoroughly rinse raw shrimp w/ shells still on. Now for the salt. Wait…what?
5-Spice Slow-Cooker Pork Ribs Feb 23, 2012 Posted by Mel on Feb 23, 2012 in Blog, Meats/Eggs, Recipes, Soups | 109 comments 5-Spice Slow-Cooker Pork Ribs As much as I enjoy playing in the kitchen, I like to balance “project recipes” (I’m looking at you, Paleo Chicken Bastila.) and dead-simple dishes that require almost no work with a big flavor payoff. I don’t know what’s gotten into me this week, but I’ve been on a serious Asian food kick. I did zero internet research and didn’t even flip through my favorite go-to cookbooks — I just opened my spice cabinet and starting experimenting. Our first meal was simply the unadorned ribs with some crudité alongside; our second was a nourishing bowl of broth spiked with lots of ginger, bok choy, and tender morsels of pork I pulled off the bones by winking at them. You can absolutely use this approach for beef ribs, and I suspect it will also work great on larger beef and pork cuts, like shoulder and stew meat. 5-Spice Slow-Cooker Pork Ribs Directions: 1. 2. 3. 4. 1. 2.