Thai-Style Pork Stew

 

adapted from Cooking Light

   We always like trying new recipes, and every now and then we find something extra tasty. I think this is one of those recipes. It certainly doesn't hurt that it is super quick to prepare and leaves the house smelling incredible. It was a teeny spicy for me,  but I will probably make it the same way next time. Nick thought the spice was perfect. (I'm kinda wimpy though.)

Ingredients

Stew:

2 pounds pork loin roast, boneless (other cuts of pork would likely work)

1/2 cup teriyaki sauce

3-4 Tbsp rice or white wine vinegar

1 tsp. crushed red pepper

1 tsp. sriracha sauce 
1/4-1/2 cup low sodium chicken broth

3-4 garlic cloves, minced

1/2 cup crunchy peanut butter
2-3 cups (1 x 1/4-inch) julienne-cut red, orange, yellow bell pepper 

Remaining ingredients:

 brown basmati rice

1/2 cup chopped green onions
chopped cilantro

2 Tbsp. chopped dry-roasted peanuts  
lime wedges

Directions

1. To prepare stew, trim fat from pork. Place pork and next 6 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. After 7 hours, shred pork with forks. Add 1/2 cup of peanut butter and bell peppers; stir well. Recover and allow to continue cooking for an additional  30 minutes to hour. At this time, cook basmati rice.

2. Combine stew and rice in a large bowl. Top each serving with cilantro, green onions, and peanuts; serve with lime wedges.

Southwestern Chicken and Barley "Soup"

 

 adapted from Perrys' Plate

{This is kinda cheating since this recipe was already on the blog a while ago...but we ate it again and this time I took a picture...and yes, that spoon had already been in my mouth.}

    Maybe I'm super lazy, but I am beginning to have the mindset that many soups taste better and are easier to prepare in a trusty crock pot. I threw everything in just before nap-time ended, cooked on high for 4 hours and called it done. This resembles a tortilla soup, but had a little something extra filling with the barely. This is a perfect number for a busy (or in my case lazy) day.

Ingredients

1-2 chicken breasts (fresh or frozen)
1-2 minced garlic cloves
2-3 cups chicken broth {depending on if you want it more soup-like or chili-like}
2 cups frozen corn
1 15-oz can kidney or black beans, rinsed and drained
1 15-oz can tomato sauce
1 10 oz. can diced tomatoes w/green chilies
1/2-1 cup pearl barley (uncooked)... or just throw in however much you'd like
1 1/2 tsp. chili powder
1/2 tsp cumin
dash of coriander
juice from 1 small lime or 1/2 large lime (about 2-3 T)

Garnish with...
green onions, chopped
fresh cilantro, chopped
sour cream
shredded cheddar cheese
avocado, diced

Directions

   In a slow cooker, add chicken through lime juice. Cook 3-6 hours at the appropriate temperature. Before serving, use two forks and shred chicken into bite sized pieces. Garnish with desired topping and enjoy every bite.

Serves 6

Slow-Cooker Fajitas

adapted from stephmodo

Ingredients

1 1/2 - 2 lbs. flank or skirt steak, or boneless chicken (I used frozen chicken)
1 onion, thinly sliced
2-3 peppers (red, green, orange, yellow), sliced
2 cloves garlic, minced
1 jalapeno chile, finely chopped
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
2 Tbsp. olive oil or vegetable oil
1 fresh lime, juiced (could use lemon)

warm corn or whole wheat tortillas
sour cream
shredded cheese
sliced avocado

Directions

1. Cut meat across the grain into 1/2 inch diagonal strips. Place in a slow-cooker. {If using frozen chicken, simply place whole piece in slow cooker.} Top with onion and bell peppers.

2. In a small bowl, combine garlic, jalapeno, chili powder, cumin, salt, oil and lime juice. Pour mixture over meat. Cover and cook on LOW for 5 to 6 hours. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream, shredded cheese, and avocado.

Jambalaya with Creole Seasoning

adapted from A Hint of Honey and allrecipes.com

Ingredients

1 small onion, diced
2 cloves garlic, minced (about 1 tsp.)
3 bell peppers, diced (red, yellow, orange)
1/2 cup celery, chopped
1 cup low-sodium chicken broth
1 can kidney beans, drained
1/2 lb. (8 oz.) Andouille pork sausage. sliced (I used mild sweetened Italian turkey sausage )
1/2 lb. (8 oz.) boneless skinless chicken breast, cubed
1 (14 oz.) can diced tomatoes with green chiles, undrained
1 Tbsp. Creole seasoning blend (see recipe below)
1 cup long grain brown rice
1 cup water (or another cup of low-sodium chicken broth)
1/2 lb. (8 oz.) raw shrimp, peeled and deveined
salt and freshly ground black pepper, to taste

Directions

1. Combine onions, garlic, peppers, celery, chicken broth, kidney beans, sausage, chicken, tomatoes, and creole seasoning in a slow cooker. Cover and cook on high for 2 1/2-3 hours (or on low for 5-6 hours) until the chicken is tender but cooked through.

2. Stir in the rice and water. Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

3. Stir in the shrimp. Cover and cook several more minutes until the shrimp are opaque (no longer or they will become tough). Season with salt and pepper to taste. Remove from the heat and serve immediately.

Serves 4-6.

(Would be equally tasty without shrimp--I only mixed shrimp into Nick's half)

Creole Seasoning Blend

Ingredients

2 tsp. onion powder
2 tsp. garlic powder
2 tsp. oregano
2 tsp. basil
1 tsp. thyme
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
5 tsp. paprika
1 Tbsp. sea salt

Makes about 1/2 cup.

Crock Pot Tostada

Ingredients

1-2 chicken breasts (fresh or frozen)
1 can diced tomatoes with green chilies
1 can black beans, drained and rinsed
1-2 cups frozen corn
1 cup diced onion
1/2-1 green bell pepper, chopped
1 tsp. cumin
1 tsp. chili powder
1 tsp. freshly ground black pepper
tortilla chips or tostada
optional- brown rice
shredded cheese
sour cream
fresh cilantro

Directions

1. In a slow cooker, combine all ingredients and cook for 3-6 hours.

2. Layer a bed of tortilla chips, optional layer of brown rice, and chicken mixture. Garnish with shredded cheese, a bit of sour cream, and fresh cilantro

Asian Spare Ribs

  
This was Nick's request for Father's Day. This is usually a 'special occasion' dish due to the cost of the meat as well as the nature of the sauce. I don't think I'll ever make it in the oven again, the crock pot method is so easy (and much cooler!).

Hatch family recipe

Ingredients

5-6 lbs country style pork ribs (boneless)
3/4 c. apricot or peach preserves
3/4 c. favorite BBQ sauce (find one with no high fructose corn syrup)
1/4 c. soy sauce
3 tsp. minced garlic (or a bit more)
1-2 Tbsp. fresh ginger root, grated

2 Tbsp. green onion, sliced thinly
sesame seeds for garnish

Directions

1. Place pork ribs in 9" x 13" dish, cover with foil and back for 1 hour at 350.
2. While ribs are cooking, mix ingredients for sauce.
3. Remove foil, drain water, move to a new baking dish. Cover pork with 3/4 of glaze. Return to oven and make for 30 minutes at 350.
4. Cover with remaining glaze, bake for an additional 15 minutes.
5. Garnish with green onions and sesame seeds

OR

1. Put meat in crock pot with 1/2 of glaze on low (approx 6 hours).* I've cooked at a higher temp for a shorter time with great success.
2. Before serving, cover with remaining glaze.
3. Garnish with green onions and sesame seeds

Goes great on a bed of sticky or brown rice.

Serves 4-6.