Shredded Pork Sandwiches

Prep: 15 minutes
Crock Pot Cook Time: 4-6 hours (high) or 8-10 hours (low)
Makes: 8-10 servings

Ingredients
1 (3 lb.) boneless pork shoulder roast
8 cloves garlic, minced
2 tsp. ground coriander
2 tsp. cumin
2 tsp. oregano
1 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 cup beef broth
1 large onion, thinly sliced
8-10 Sandwich thins or hamburgers
Cheese (optional)

Directions

Trim fat from meat. Combine spices in a small bowl. 

Rub spice mixture into pork roast. Place roast, onions, and beef broth into crock pot.

Cook for 4-6 hours (high) or 8-10 hours (low). Shred pork with two forks.

Toast buns with cheese.

Enjoy!!

Nutrition Info Per Sandwich

Calories: 302

Fat: 11 g

Carbs: 23 g

Fiber: 1 g

Protein: 27 g

Recipe adapted from: The New Cook Book, Bridal Edition

White Chili

Prep Time: 25 Minutes
Cook Time: 8-10 hours (low)
Serves: 6

Ingredients
3 (15 oz.) cans Great Northern, pinto, or cannellini beans, rinsed and drained
2 & 1/2 cups chopped cooked chicken
1 cup chopped onion
1 & 1/2 cups chopped green bell pepper
2 fresh jalapeno peppers. seeded and chopped
2 cloves of garlic, minced
2 tsp. cumin
1/2 dried oregano
3 & 1/2 cups chicken broth
Shredded cheese

Directions

Combine all ingredients except cheese in a crock pot.

Cook on high setting for 4-6 hours, or on low setting for 8-10 hours. Sprinkle with cheese and enjoy.

Recipe adapted from: The New Cookbook, Bridal Edition

Broccoli Parmesan Penne Rigate

Total Time: 20 minutes
Serves: 4

Ingredients

1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate

3/4 cup extra-virgin olive oil

3 cloves of garlic, minced 

2/3 cup finely grated pecorino cheese, plus extra for serving

Freshly ground pepper

Directions

Bring a big pot of water to a boil. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. 

Add the pasta and set the timer to the number of minutes recommended on the box. Meanwhile, heat oil over medium heat and add garlic. Cook until fragrant.

When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. 

Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper. 

Recipe adapted from: epicurious.com

Green Chile Pork Pozole

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 2

Ingredients

1 teaspoon olive oil
1/2 cup diced onion
1/4 cup diced celery
2 tablespoons chopped fresh cilantro, divided
2 1/2 teaspoons chopped garlic
3/4 pound lean, boneless pork loin, diced
1/2 cup drained hominy (or drained canned corn)
1/2 cup diced green poblano pepper
3 ounces tomatillos, diced (can use canned)
2 teaspoons cumin
2 teaspoons chili powder
2 3/4 cups chicken broth
1 teaspoon ground coriander (optional)

Directions

Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. 

Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. 

Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired.

Cover and simmer until pork is tender and white, 25-45 minutes, depending on how thick you cut the pork. (I cut mine pretty small, so I simmered for 25 minutes). Stir in remaining 1 tablespoon cilantro; serve. 

I recommend serving with warm flour tortillas. I broke mine into pieces and put it in the pozole. When it absorbed the moisture it was delicious!!

 

 

Recipe adapted from: epicurious.com

Bucatini All'Amatriciana

Time: 30 minutes
Serves: 4

Ingredients

• 4 slices of unsmoked bacon
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28 ounce can peeled tomatoes with juices, crushed by hand
• Kosher salt
• 12 ounces dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (or Parmesan)

Directions

Cook Bacon to desired crispiness in a large nonstick skillet. Drain on a paper towel. Reserve 1 tsp. of the fat from the pan, discard the rest.

Chop or crumble bacon into small pieces.

Return bacon to the pan with 1 tsp. of fat, pepper flakes and black pepper. Stir for 30 seconds.

 Add onion and garlic; cook, stirring often, until soft, about 8 minutes. 

 Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. 

Top with cheese.

Recipe adapted from: epicurious.com

Baked Beans

Ingredients
1/2 lb Bacon Slices
3 lbs Ground Beef
3 C finely chopped onions
1 C finely chopped celery
2 beef bouillon cubes
2/3 C boiling water
1 1/2 cloves garlic (1/2 t)
1 1/2 C ketsup
3 T mustard
1 1/2 t salt
1/2 t pepper
2 cans (29 oz) Mollasses Styled Baked Beans

Directions

Chop Celery and onions.

Cook ground beef and onion together in a large nonstick skillet.

Drain fat. Combine all ingredients, except bacon, in a large crock pot. 

Cook on low for 8-10 hours. Cook bacon until crispy. Crumble bacon into baked beans. Stir.

 Enjoy!

Recipe compliments of the lovely Melanie Cortez!!

Citrus Chipotle Glazed Turkey Tenderloins

Time: 30 to 45 minutes
Serves: 4

Ingredients
3/4 cup orange juice
1/4 cup juice from 2 limes
1/4 cup packed brown sugar
1 Tbsp. molasses
2 tsp. minced canned chipotle chiles in adobo
1 to 1 & 1/2 lbs turkey tenderloins
pepper
1 Tbsp. vegetable oil
2 Tbsp. chopped fresh cilantro

Directions

Stir orange juice, lime juice, brown sugar, molasses, and chipotle chiles in a small bowl.

Sprinkle turkey with pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook turkey until browned on all side, about 5 minutes.

Reduce heat to medium. Add orange juice mixture and cook, turning turkey occasionally, until turkey is 160 F, 14-17 minutes.

Transfer turkey to cutting board, tent loosely with foil for 5 minutes.

Simmer glaze until thick and syrupy, 3-4 minutes. 

Cut tenderloins into 1/2 inch slice and arrange on platter. Stir cilantro into glaze and pour over turkey.

Recipe adapted from: 30-Minute Suppers

Skillet Chicken with Red Beans and Rice

Time: 30 minutes
Serves: 4 to 6


Ingredients
1 cup long grain rice
2 cups low-sodium chicken broth
pepper
about 1 & 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. vegetable oil
1 green bell pepper, seeded and chopped
8 green onions, white parts minced and green parts thinly sliced
1 lb. andouille sausage (hot links), chopped
3 cloves of garlic, minced
1/4 tsp. cayenne pepper
1 (15.5 oz.) can red kidney beans, drained and rinsed

Directions

Combine rice and 1 cup of chicken broth in a microwave-safe bowl. Cover and microwave on high until liquid is absorbed, 10-12 minutes. Sprinkle chicken with pepper. Heat 1 Tbsp. oil in a large nonstick pan over medium-high heat. Cook chicken until golden brown, about 2 minutes per side.

Transfer to plate.

Heat remaining oil in skillet. Add bell pepper, white parts of green onions, and sausage. Cook for about 4 minutes over medium-high heat. 

Add garlic, cayenne pepper, and 1/4 tsp. pepper. Cook for 30 seconds. 

Stir in rice, beans, and remaining broth and bring to a boil. Reduce heat to medium low and nestle the chicken into the rice. 

Cook covered until liquid is absorbed and chicken is cooked through, about 10 minutes. 

Sprinkle with green onions and enjoy.

Recipe adapted from: 30-Minute Suppers

Chicken with Butter Beans and Chorizo

Serves: 4

Ingredients
1 & 1/2 lbs. chicken tenderloins
1 tsp. paprika
pepper
2 Tbsp. olive oil
1 onion, halved and thinly sliced
8 oz. chorizo
2 cloves of garlic, minced
1 (14.5 oz.) can diced tomatoes
1/2 cup low-sodium chicken broth
2 (16 oz.) cans butter beans, drained and rinsed (I could not find these in the store, so I bought 1 (16 oz.) bag dried lima beans and prepared them ahead of time)
2 Tbsp. fresh parsley (optional)

Directions

Prep butter beans (or lima beans) according to package.

Pat chicken dry with paper towels and sprinkle with paprika and pepper. Heat 1 Tbsp. of oil in large skillet or pot, over medium-high heat until just smoking. Add chicken and cook until lightly browned, about 1 & 1/2 minutes per side.

Transfer to plate.

Add remaining oil, onion, and chorizo to empty skillet. Cook until onion is soft and chorizo is beginning to brown, about 5 minutes.

Add garlic and cook 1 minute. Add tomatoes, broth, and butter beans and cook until slightly thickened, about 3 minutes.

Cut chicken into 1 in. pieces and return to pan, with any accumulated juices. Simmer until chicken is cooked through, 3-5 minutes. 

Stir in parsley and enjoy!

Recipe adapted from: 30-Minute Suppers