Spicy Green Chile Pork

This is what we had for dinner. Slow cooked for 8 hours, this is a very tasty dish.

We used homemade tortillas and had Spanish rice on the side. My father-in-law, who can tend to be a bit picky when it come to “Mexican” foods, had 3 helpings and said I need to give him the recipe.

So here it is:

Ingredients ~ Serves around 8

1 white onion, chopped
salt and pepper to taste
2 1/2 pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
1/2 cup chopped fresh cilantro
2 serrano chile peppers, or to taste

Directions

Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired. (we kept it and used it as topping in the tortilla).
Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

from allrecipes.com

January 2, 2011

Daves Spicy Chicken, Beans and Rice Soup

I made this for dinner tonight out of leftovers in the fridge, pretty much because I was too lazy to head to the store. I had no plan on writing this down, but surprisingly, my family loved this so I have to record it before I forget what went into it. I prepped it after lunch and allowed it to cook during the afternoon football games and it was done by dinner. I thought it was really good, and my son said it was tasty with just a little bit of “kick” which he really liked.

Prep Time: 15-20 Minutes Cook Time: 3 hrs 30 min

Ingredients

10 Cups of Water
1 Leftover Chicken Carcass
1 Onion (cut into 4 wedges)
4 Cups cooked & drained Pinto Beans
1 TBSP Crushed Red Chili Flakes
1 tsps. Garlic Salt
2-4 grinds Mt Shavino Grind
2 Chopped Green Chilies
1 Cup uncooked rice

Instructions

Put water into a large pot and bring to a boil
Drop Chicken Carcass into boiling water and reduce heat to simmer
Cover pot and allow chicken carcass to simmer around 2 hours
Remove all bones and skin from your broth
Place onion into broth
cover and let simmer for about 30 Minutes
Put in beans, chilies, and spices, replace cover and simmer 30 minutes
Turn up heat and heat soup to a low boil
Pour in rice, cover pot, reduce heat and simmer about 30 minutes

December 22, 2010

Tonights Dinner: Orange Chicken

Many of you know that I have loved to cook as long as I can remember. Some of my fondest memories growing are being in the kitchen with my friends experimenting with food. We used to jar jellies, make tons of cakes and cookies, and even used to make our own candy. On occasion we were slightly teased that this time in the kitchen wasn’t “boy like”, but it never stopped anyone from eating our attempts (well except the time we made “lady fingers” with tarter sauce instead of cream of tarter. Who knew there was difference. I remember the dog wouldn’t even eat them.)

I have decided, in an attempt to update this blog more frequently, to post some recipes that we have found exceptionally good. Hope you enjoy them:

Tonight we tried a recipe from Betty Sexton I found on allrecipes.com called Orange Chicken. This was by far one of the better dishes I’ve made in quite a while. Makes a very crispy oven baked chicken with just a hint of orange flavor. A very easy dish ,with the only thing I would change would be substituting the stuffing with herb seasoned bread crumbs, as crushing up the stuffing was a much larger undertaking than expected.

Ingredients

1 egg
1/3 cup orange juice
1 cup herb-seasoned stuffing mix, crushed
1 1/2 teaspoons paprika
1 tablespoon grated orange peel
1 teaspoon salt
8 skinless, boneless chicken breast halves
6 tablespoons butter or margarine, melted
Orange slices

Directions

In a shallow bowl, beat egg, add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.