Submitted by Jessica Guinan
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a
work surface, one atop the other. Place the pork in the center of the
foil and season on all sides with the salt, pepper and cumin. Spoon the
jam over the pork, turning to coat. Scatter the jalapenos and onions
around the pork. Fold the double layer of foil around the pork and crimp
the edges of the seal tightly. Place in a baking dish. Roast until fork
tender, about 4 hours; let cool. Unwrap the pork, reserving the juices
and discarding foil. Use a fork to shred the pork. Transfer to a bowl.
Pour the cooking juices, onion & jalapenos over the pork and toss.
Serve with tortillas, cilantro & lime wedges.
Wednesday, March 7, 2012
Beef Fajita Soup
Submitted by Jessica Guinan
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
Easy Italian Vegetable Soup
Submitted by Jessica Guinan
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
Estofado
Submitted by Jessica Guinan
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
Chicken Tetrazzini
Submitted by Lisa Mariani-Hackney
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
Amazing Pumpkin Muffins
Submitted by Jessica Guinan
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
Aunt Charlotte's Escalloped Pineapple
Submitted by Lynsie McIllhinney
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
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