Easy Peasy Pulled Pork

The title says it all!  This has been a go to meal the last couple of weeks because I've been pressed for time after moving, and working long hours, and hubby keeps asking for it!  Can't go wrong there.

The ingredients are so simple, I don't even need a list!  All you need is a boneless pork roast, the larger the better (as long as it fits in your slow cooker, I have a large one), and a bottle of your favorite BBQ sauce.  

Method:

If there is some fat on the roast, go ahead and trim it off.  The one I bought this week didn't have much so I didn't bother.  Place the roast in the slow cooker and cover it with the sauce.  I leave a bit left in the bottle for later.  Cook the roast on low for 4-6 hours (for a newer slow cooker, longer for an older one).  Once it has cooked, pull it out and place it on a cutting board.  Take 2 forks and shred the meat.  If there is a gadget for this part, I'd love to find it!  Once it's shredded well, return to the pot and mix in well with the left over BBQ sauce/juices.  Add a bit more of the fresh sauce and cook for a bit longer on low, maybe half an hour to an hour.  If you don't have the time, toss it on high for a half hour.  There's really no rule or set time, so use your judgement.  Serve on hamburger buns or bread of your choice!  It's as simple as that.

Verdict:

This is a staple go to in our house.  It's easy to cook overnight with my programmable slow cooker, or all day while you're at work, and it doesn't require much in the way of prepping.  You can also add your own variations with some chopped onion or peppers, or other veggies, and I've also made a version with an Enchilada Sauce instead of BBQ, from a slow cooker magazine I have, which I'll post the next time I make!

Pot Roast with Fruit & Chipotle Sauce (Slow Cooker)

Here it is, FINALLY!  Things got a little busier than I anticipated the last few days, on top of forgetting my usb drive every day, with my blog files on it, made it difficult to find time to make this post!  This recipe is from the Essential Slow Cooker magazine I wrote about a couple posts ago.  It is one of many that I want to make.

Ingredients:

1 3 lb boneless beef chuck pot roast 

Garlic Pepper Seasoning 

1 7 oz package dried mixed fruit 

½ cup water 

1 tablespoon finely chopped chipotle pepper in adobo sauce 

2 teaspoons cornstarch 

1 tablespoon cold water 

Preparation and Cooking:

Trim fat from meat. Sprinkle with garlic pepper seasoning. Place in slow cooker, 3 ½ qt or larger. Add dried fruit, ½ cup of water, and chipotle pepper. Cover and cook on low for 10-11 hours or high for 

5-5 ½ hours. Transfer meat and fruit to a serving platter and cover to keep warm.

For sauce, pour cooking liquid into a bowl or glass measuring cup, skim fat. In a medium saucepan, combine cornstarch and the cold water. Stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Serve meat (and fruit if desired) with sauce.

My recommendations:

Not many here.  I didn't change too much about the recipe.  The book recommended serving the fruit with the meat.  I decided against it because it looked pretty gross after sitting in the crock pot for 10 hours!  Also, the chipotle peppers in adobo sauce comes in a can and can be found in the Goya section of the grocery store.  If you don't have it, I'd say just replace with a tablespoon of finely chopped jalapeno pepper.

The Verdict:

This one was Hubby's choice, and he raved about it through the whole meal, and didn't complain once about eating the left overs all week. I enjoyed it as well, but left the left overs for the hubby :)  The chipotle pepper gives it a pretty good kick!  For sides I served peas and red skin mashed potatoes with fresh minced garlic mixed in, as well as jumbo flaky biscuits.

Click here for printable PDF recipe page!

Slow Cooker Chicken and Dumplings

No weekend is complete around our house without a yummy Sunday dinner.  On this week's menu, it was Campbell's Kitchen's Chicken and Dumplings.  I have been wanting to try this one for a while, and finally got around to it.  I was under time constraints so I feel like I need to try it again to really get it just right, but it came out great, and I can't wait to eat my leftovers for dinner after I finish this post!

Ingredients:

1 1/2 - 2 lbs boneless chicken breast, cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups baby-cut carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Condensed Cream of Chicken Soup

1 cup water or chicken broth

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

Preparation and Method:

Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.  Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables. Cover and cook on LOW for 7 to 8 hours (or high 4 to 5 hours), or until the chicken is cooked through. Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH (if not already cooking on high). Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

My Recommendations:

I didn't vary much from the recipe on this one.  I think I misread and used too much Thyme, but not the end of the world.  I added a tiny bit of Cumin, but probably could have added some more.  It definitely needs a little bit more spice and flavor, so feel free to add a little salt and pepper, and your other favorite spices or seasonings.  I also made the spoonfuls of dumpling batter pretty large and they didn't want to cook in the center of the pot, so I would make them smaller.  They kind of turn into biscuits on top instead of dough-balls in the batter, but they are still good.  I just think mine were too big.  Like I said, it was a little rushed so I probably could have let them sit a little longer.  Other than that, I'd say feel free to add other veggies if you like.  I may add peas next time.  From reading the reviews, one of the people added chicken broth instead of water, hence why I added it in the ingredient list.  I had bought some to do this, but I forgot.  The amount of food is good, but if you need more, you can definitely make 1/2 recipe extra if you have the 6 qt slow cooker.  There was plenty of room.  

The Verdict:

Me, my husband, and his brother all loved it.  I will keep this one in my arsenal, and try a few more additions to vary it up a little bit.  What I really liked about this recipe is that I didn't have to pre-cook the chicken.  It's kind of gross and difficult cutting up raw chicken, but once it was done, I threw everything else in the pot and called it good.  I think it also helped the chicken soak up more of the flavor.  Finally I am done, and now I can go enjoy my left overs!

Click here to download a printable recipe page for this recipe!

Chicken and White Bean Soup

Hello All, I hope you had a good Christmas!  I was on vacation, and therefore, not motivated to do much of anything computer related, aside from playing the Sims.  But that doesn't mean I wasn't cooking!

I adapted this recipe from a couple I had, and it turned out fabulous!  It was originally supposed to be a white chicken chili, but ended up as a soup, and I was not disappointed.  I've learned if I want something to thicken, I need to get a good stock pot and cook on the stove.

I had all the ingredients, and kind of winged it as far as amounts go, so I will try to guestimate, but use your judgement depending on pot size and amount you actually want to make.  This filled a 6 qt slow cooker nearly to the brim, and it took a while, and me bringing some to work for my coworkers for us to get rid of it all!

Ingredients:

6-8 cups Chicken stock or broth

2-3 16 oz cans of White Kidney (Cannellini) Beans (I used 3)

5-6 cups diced cooked (or boiled) chicken

2 cans Cream of Chicken condensed soup

1-2 cups Salsa of your choice

1 cup water

1-1.5 cups chopped onion (I use sweet onions in everything)

1-2 Tablespoons Chili Powder

1-2 Tablespoons Oregano

2-3 Garlic cloves, minced

1/4-1/2 teaspoon Cayenne powder

1-2 tablespoons Cumin (my new favorite spice!)

If you like other spices, or some salt and pepper, feel free to add those in if you like

Shredded Monterey Jack Cheese - for serving on top of soup (optional)

Preparation:

There's really not much to it.  I boiled a few large chicken breasts and diced them up.  Then everything went into the crock pot and was mixed well.  Set the crock pot for 6-8 hours on low and you're done!  You oculd also cook on high 3-4 hours.  When it's done, stir, and serve topped with the shredded cheese or even a little sour cream, or let cool and store/refrigerate!

The Verdict:

No modifications for this one since it was somewhat my own.  Like I said, this was a combo of two recipes, and it came out way better than I ever expected!  We definitely ended up with a lot so if you don't want or need a whole lot, cut the recipe in half, or you can make the whole batch, then freeze the rest.  It was very flavorful and tasty.  Hubby and I both had quite a bit over the week our portion lasted, and 2 of my coworkers had some that I brought to work, and all I heard was rave reviews, especially since one of them ate 3 or 4 bowls over 2 days, then handed me the empty container with a big smile on his face.  It helps to have a husband and guy coworkers that are garbage disposals I suppose :)

Edited to Add:
I have also cooked this in the soup pot on top of the stove.  If you need it more quickly than in the slow cooker, go this route.  You can just toss everything in, and since it will be boiling, you can put the chicken in raw after you dice!

Click here to download a printable page for this recipe!

Slow-Cooked Apricot Glazed Pork Roast

Here is another awesome slow cooker meal I discovered on the Campbell's Kitchen website.  I tried it last weekend and it was husband approved.  It is very quick to prepare, then set and forget with the crock pot!  I served it with some steamed broccoli and roasted red potatoes (recipe to come soon.  I meant to take some pictures when I made them but I forgot!). Anyway, onto the recipe!

Ingredients:

1 can (10 1/2 ounces) Condensed Chicken Broth

1 jar (18 ounces) apricot preserves

1 large onion, chopped (about 1 cup)

2 tablespoons Dijon-style mustard

1 boneless pork loin roast (about 4 pounds)

Preparation:

Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker.  Add the pork to the cooker, trimming to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.  This can also be cooked on high for 4-5 hours.

My Recommendations:

   I actually followed this one to the letter since there isn't a whole lot of room for variation.  The only thing I did differently is that I had a roast with the bone in, because that's all the store had at the moment.  I would definitely go with the boneless next time.  Everything cooked fine, but some tiny pieces of bone cooked off and found their way into the glaze/sauce.  I haven't found any but Hubby said he did.  Cutting/serving it was also a pain.  I'd rather just be able to slice the meat like in the photo.  Also, my slow cooker is just about twice the size in the recipe, but that didn't really make a difference since the roast I bought was also a bit bigger.  The amount of glaze was still enough to cover everything too.

  So there you have it, a quick and easy roast in the slow cooker.  We all have our busy days and need meals like these.  I will definitely be trying this one again, with the boneless roast next time!

Spicy Corn and Chicken Chili

I'm adding another recipe from last week because I'm really excited about getting this blog going, and it's already getting a lot of attention!

This is another recipe off the Whole Foods website, but this one I did modify a little more than the pea soup.  It's not originally a slow cooker recipe, but I made it into one.  Because it's made with ground chicken (or turkey), it's a lot lighter and healthier.  If you prefer beef, then use that, I'm sure it would be a fine substitute. Once again, I'll post the actual recipe, and then my modifications.  

This image courtesy of the Whole Foods website.

Ingredients:

1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 to 2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne powder to taste
1 pound ground chicken breast (ground turkey may also be used)
1 (15-ounce) can tomato sauce
1/2 cup mild or medium salsa
1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
Salt to taste
1/3 cup chopped cilantro

Stovetop Method:

In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent. Stir in chili powder, oregano, cumin, coriander and cayenne and cook 1 minute, stirring constantly.

Add chicken. Stir to break up and brown for 3 minutes. Add tomato sauce, 1 cup water, salsa and corn. Season with salt, then bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve.

My Modifications:

As I said earlier, I prefer my slow cooker so I just put all the ingredients in there (minus the olive oil since I wasn't cooking on the stove), stirred, covered the pot, and put it on high for a few hours, and just kept an eye on it, stirring occasionally when it looked like it needed it. I did cook the chicken in a skillet first, broke it up into smaller pieces as it cooked, drained off any fat and then put it in the mix.  Everything else was raw/uncooked.  I wanted a bigger batch so I doubled everything except the corn.  I added black beans, and gauged the amount of beans and corn by eye instead.  I used most of a small can of beans (16. oz I believe, Goya Brand), but just add each to your liking.  I went too heavy on the corn on another recipe by mistake and the hubby politely requested I use less for future recipes.  Gotta keep him happy :)  As far as the chili and cayenne powder, I would say keep it on the lower side if you don't like a lot of heat or add more if you want a lot.  I pretty much stuck to the listed amount of chili powder, but I didn't keep track of how much cayenne I used, but it wasn't a lot.  My husband liked the amount of spice, but it was the kind that would kind of surprise you after you had the bite in your mouth for a second.  You could probably also use a milder salsa.  You can mix up the flavor by trying some different kinds of salsa.  I used a southwestern variety.  Comments on the original website show people substituting the salsa with different fresh peppers and diced tomatoes, so that's also an option.

The Verdict:

Again, another one we loved.  The double batch ended up being quite a bit, but a single batch would have been silly in the large crock pot, and probably wouldn't have made enough for us for a week.  I ended up bringing some to work to share with the boys I work with and they loved it too.  I really liked the use of ground chicken.  It made it a lighter chili, as weird as that sounds.  This one also lasted us through the entire week, and we still had a little left, even after I took some to share.  So if you have a big party to go to and need a chili recipe or need to make something to last a few days or more for work meals, this one doubled makes plenty for everyone!  If you're just doing it at home as a one or two night meal, the single batch would probably be just enough. 

Nutritional Info:

Again, per the Whole Foods website. Per serving (about 13oz/357g-wt.): 330 calories (70 from fat), 8g total fat, 1.5g saturated fat, 65mg cholesterol, 810mg sodium, 39g total carbohydrate (6g dietary fiber, 11g sugar), 29g protein.

Click here to download a printable page for this recipe!

Slow Cooker Split Pea and Ham Soup

This is a recipe I tried a few weeks or so ago, and it was great.  I figured it would be a good start off for this blog.  I found it on the Whole Foods website under their recipe section.  It's one that I actually didn't double or modify as far as amount of ingredients because it is geared towards a large slow cooker.  Since mine is huge (6 quart), it worked out perfectly.  The one trick to this recipe is to layer the ingredients in, in the order they are given, so pay attention! :)  I will put my notes and modifications in as well.

This picture is from the website.  I'll most likely use my own in the future.

Ingredients:

1 (16-oz) package dried green split peas, rinsed

1 meaty ham bone, 2 ham hocks or 2 cups diced ham 

1 cup sliced baby carrots 

1 cup chopped onion 

2 cups potatoes, peeled and diced into small pieces 

2 cloves garlic, minced 

1 bay leaf 

1/4 cup chopped fresh parsley 

Salt and pepper to taste 

6 cups (48 oz) chicken broth

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4-5 hours or on low 8-10 hours until peas are very soft and if using ham bone or hocks, ham falls off the bone.  When soup is finished, stir to blend ingredients. 

My Modifications/Notes/Recommendations:

I went the easy route and bought a package of diced ham.  It makes life easy for me because I usually cook late at night after work.  If you have a ham bone or hocks, go for it.  I'm sure it will be just as tasty.

The original recipe called for celery, but I omitted that and replaced it with diced potatoes (about 1/2 inch size pieces).  I did not cook them beforehand.  This part can be tedious, but I happen to have a veggie chopper thing that is wonderful.  Look for a future post on my favorite kitchen gadgets :)

I use sea salt instead of regular salt, a little healthier, and better tasting in my opinion at least.  You don't need a whole lot though since the ham helps in that department.  

I followed everything else down to the wire.  The great thing with my crock pot is that it's programmable so I set things like this to cook over night and it shuts itself off (goes to warming mode) when the timer runs out.  I set this for 8 hours and went to bed.  When I got up the morning, everything was still pretty much in the layers I had made the night before.  I gave it a good stir and it was ready to go.  I found the bay leaves and tossed them out. 

The Verdict:

We LOVED it.  I will definitely be making this again very soon.  It made enough to get us both through the week, which doesn't usually happen, because I believe my husband has a tapeworm, judging by the amount of food he can put down.  I give this one an A+

Nutritional Info:

Per serving (about 14oz/393g-wt.): 260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g total carbohydrate (13g dietary fiber, 6g sugar), 23g protein.  Provided by the Whole Foods website.

Click here to download a printable page for this recipe!