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December 2015

Crispy Pork Carnitas

Pork-Carnitas-2

Sent by Amanda Ryan

 

Ingredients

  • 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone)
  • 1 onion, coarsely chopped
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1¼ tbsp table salt OR 2 tbsp kosher salt or sea salt flakes
  • 1 tsp black pepper
  • 4 cloves garlic, minced
  • 2 oranges, juice only

Rub

  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil

 

Instructions

Rinse and dry the pork shoulder, rub in salt and pepper.
Combine the rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours.
The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1½ to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.

To Freeze

  1. Pour the juices over the pulled pork and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve

  1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
  2. Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
  3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Notes

If you are using a piece of pork that is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly.

To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

SALT – a few readers have commented that 2 tbsp of salt made it too salty. I made this again a couple of days again and paid careful attention to the salt. Then I instantly realised – I use sea salt flakes (it’s like kosher salt) and 2 tbsp of sea salt = around 1¼ tbsp of table salt. I have updated the recipe to be very specific about this.

Ordinary table salt are the fine granules that you use in salt shakers. Kosher and sea salt flakes are larger, lighter pieces, “flake” like. So when measuring out tablespoons or salt, you need more kosher/sea salt flakes for the same level of saltiness as ordinary table salt.

 

Source

http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Chicken Pot Pie

Sent by Karen Rude

 

Ingredients

  • 1 pound skinless, boneless chicken breast halves 
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts (Karen recommends Pilsbury premade crusts)

 

Instructions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Notes

Basically I boil the chicken, carrots and peas in chicken broth until the carrots are soft. I drain and save the broth. In the same pot I cook the onions, butter and then add the milk and broth. Then comes my adjustments. I add garlic (I try to remember to add when sautéing the onions), celery seed, ground mustard, nutmeg and parsley. I never measure but I did tonight and it was about a 1/4 tsp celery salt and parsley, and a full tsp of mustard and nutmeg. Then I add salt and pepper to taste and adjust anything if needed. Then I add the chicken and veggies into the sauce and then dump into the pie. Easy and very yummy!

I have a habit of making too much chicken and veggies so I add it to the sauce slowly to make sure it’s still juicy. I hate a non juicy pot pie!

 

Source

http://allrecipes.com/recipe/26317/chicken-pot-pie-ix/

 

Roast Chicken

sdffs

Sent by Melissa Revenaugh

Ingredients

  • 1 whole Chicken, Rinsed And Patted Dry
  • 3/4 cups Butter, Softened
  • 3 whole Lemons
  • 4 sprigs Rosemary
  • Salt And Pepper, to taste

Instructions

Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)

Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.

In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.

Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.

Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.

Carve/cut up to your heart’s content and dig in!

Notes

Also cut up big chunks of potato, carrots, onion, sweet potato and any other goodies and dump them into the pan to roast right along with the chicken…whole meal in the pan!!

Source

http://thepioneerwoman.com/cooking/roast-chicken/

Slow Cooker Root Vegetable Stew

slow-cooker-root-vegetable-stew-1

Sent by Amanda Ryan 

 

Ingredients

  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

 

Instructions

Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.

Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

 

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface.  Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain.  Sprinkle with a pinch of salt if desired.

 

Source

http://www.gimmesomeoven.com/slow-cooker-root-vegetable-stew/

 

Slow Cooker Barley and Chickpea Risotto

Slow-Cooker-Barley-Chickpea-Risotto2

Sent by Amanda Ryan 

Ingredients

  • 1-1/2 tablespoons extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1/2 head cauliflower, cut into small florets
  • 1/2 small yellow onion, minced
  • 4 sprigs fresh thyme
  • 1-1/4 cups pearl barley, rinsed
  • 1 can (15.5 ounces) garbanzo beans, rinsed and drained
  • 2-1/2 cups less-sodium chicken or vegetable broth
  • 1-1/4 cups water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Instructions

Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.

Stir in thyme and barley; cook 2 minutes, stirring frequently.

Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

 

Notes

This can be made as a main dish or as a side.  When I make this risotto as a side, I prepare a green salad and grill a steak.

 

Source

http://foxeslovelemons.com/slow-cooker-barley-and-chickpea-risotto/

Slow Cooker Sweet Potato and Lentil Chili

Sent by Amanda Ryan

Ingredients

  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 sweet potatoes, chopped
  • 2 796ml/28oz cans of diced tomatoes
  • 1 398ml/14 oz red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 3 1/2 cups vegetable broth
  • 1 1/2 cups dried green lentils (be sure to pick through them for any non-lentil things)
  • 2 tbsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • diced avocado for garnish, optional
  • fresh parsley or cilantro for garnish, optional

Instructions

  1. Add all ingredients to slow cooker. Mix well.
  2. Cover and cook on low for 8 hours or on high for 4.5 hours
  3. Season with salt and pepper to taste. More chili powder can be added if you’d like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.

Notes

I added ground Italian sausage (without fennel) from Lunardi’s and a drizzle of Sriracha.  You can also add sour cream.

Source

http://delightfuladventures.com/lentil-sweet-potato-chili/#IBKC

Slow Cooker Enchilada Quinoa Bake

slow-cooker-quinoa-enchilada-bake-srgb.

Sent by Amanda Ryan

Ingredients

  • 1 Tbsp canola oil
  • 1 1/4 cups chopped yellow onion (1 medium)
  • 1 1/4 cups chopped red bell pepper (1 medium)
  • 3 cloves garlic, minced
  • 1 1/2 cups dry quinoa
  • 2 1/4 cups vegetable broth
  • 1 (14.5 oz) can tomatoes with green chilies, undrained
  • 1 (8 oz) can tomato sauce
  • 2 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese

For serving

Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

 

Instructions

Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes – 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it’s neither getting soggy or drying out near the edges).

Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 – 15 minutes longer. Serve warm with desired toppings.

 

Notes

I like to spoon this bake into some warm tortillas.  I also mix in ground beef or ground pork for Miles and Grace.

 

mkh

Source

http://www.cookingclassy.com/2014/12/slow-cooker-enchilada-quinoa-bake/

Slow Cooker Carnitas

Sent by Elizabeth Stavis

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 (4 pound) boneless pork shoulder roast
  • 2 bay leaves
  • 2 cups chicken broth

 

Instructions

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

 

Source

http://allrecipes.com/recipe/139603/slow-cooker-carnitas/print/?servings=10

Eggplant Parmesan

eggplant parmesan

Sent by Elizabeth Stavis

Ingredients

  • 1 box Eggplant Cutlets
  • 1 25 oz jar marinara (I used Organic Tomato and Basil Marinara)
  • 1 1/2 cups Shredded Mozzarella cheese
  • 1/2 cup Shredded Parmesan Cheese
  • Fresh basil or parsley, optional

 

Instructions

Preheat oven to 375 degrees.

In the bottom of an 8×10 or 9×12-inch baking dish, spread one cup of marinara. Place the frozen eggplant cutlets in the dish in one layer, overlapping as necessary.

Cover the eggplant cutlets in sauce, then sprinkle with the two cheeses.

Bake uncovered for 35 minutes. Remove from oven and let rest 5-10 minutes. Top with fresh herbs before serving.

 

Source

http://www.cooktj.com/trader-joes-recipes/eggplant-parmesan

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