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Recipe – The David Thuis Blog

Tag: Recipe

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Spicy Green Chile Pork

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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
  1. 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.
  2. 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).
  3. 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

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    Sausage Broccoli Chowder

    I made this the other night and have been asked by numerous people to share the recipe.  So here it is:

    Ingredients
    • 1 pound bulk Italian sausage
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 8 ounces fresh mushrooms, sliced
    • 2 tablespoons butter
    • 2 cups broccoli florets
    • 2 carrots, diced
    • 2 (14.5 ounce) cans chicken broth
    • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
    • 9 ounces cheese tortellini, cooked and drained
    • 1/2 teaspoon pepper
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 8 cups light cream
    • 1/2 cup grated Romano cheese
    Directions
    1. In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
    2. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

    Wish this was mine but recipe “borrowed” from allrecipes.com

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    Todays Lunch~ Vegetarian Chili

    • Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
    • In all fairness this is leftover chili from Tuesday’s dinner.  This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it.  Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar.   Maybe throw in some green chilies for a touch of heat.
    • Ingredients
    • 1 (12 ounce) package frozen burger-style crumbles
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 2 (15 ounce) cans dark red kidney beans
    • 1 (15 ounce) can light red kidney beans
    • 1 (29 ounce) can diced tomatoes
    • 1 (12 fluid ounce) can tomato juice
    • 5 onions, chopped
    • 3 tablespoons chili powder
    • 1 1/2 tablespoons ground cumin
    • 1 tablespoon garlic powder
    • 2 bay leaves
    • salt and pepper to taste
     
    Directions
  1. In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

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      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
      1. 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.
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        Scallops Mascarpone Recipe from Allrecipes.com

         

        Scallops Mascarpone Recipe from Allrecipes.com

        Source: allrecipes.com

        Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce.

        Here is the recipe I used to base what I made for dinner… Don’t know if I can call what I made Scallops Mascarpone, because I didn’t have any Mascarpone cheese and was to lazy to go to the store and look for some. I made tons of substitutions… brocolli instead of asparagus, canned mushrooms, dried parsley, cream cheese instead of Mascarpone… It was still delicious!