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crock pot

Slow Cooker Pork and Green Chile Stew

I’m always looking for good crockpot recipes. I threw this in the crock one morning before we left for the day. Unfortunately I didn’t get to taste it that night, but the husband did. He said it was good and spicy. I tried it a few days later reheated. It was ok but probably tasted better fresh. I served it over jasmine rice.

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Slow Cooker Pork and Green Chile Stew
Skinnytaste

Ingredients:

2 lbs boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
2 tbsp all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 chopped jalapeño
10 oz can diced tomatoes and green chilies (Ro*Tel Mild)
1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder
salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

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Slow Cooked Filipino Adobo Pulled Pork – townie

We love pork around here. It is the other white meat after all :). This was delicious!! You all should make it soon. When I chopped up the jalapeño I didn’t discard the seeds, but threw them in as well. So this had a really nice kick yum! Don’t forget the scallions either!

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Slow Cooked Filipino Adobo Pulled Pork
Adapted from skinnytaste.com

Ingredients:

1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
5 cloves garlic, crushed
1/4 tsp ground pepper
4 – 6 bay leaves
1 jalapeño, chopped
2 tbsp chopped scallions, for garnish

Directions:

Place pork, soy sauce, vinegar, water, garlic, pepper, jalapeño, and bay leaves in the crock pot; cover and set to low heat 6 to 8 hours turning over half way through cooking.

Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat. Discard bay leaves and serve over rice and top with chopped scallions.


Slow cooker spicy lime chicken – townie

I threw this in the crockpot last week… Sounded pretty good…. It came out ok. Nothing super great! The thyme in the rice really overpowered everything. Wonder what it would have tasted without it?

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Spicy Lime Chicken with Coconut Rice
adapted from foodnetwork

Ingredients

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
3-4lbs boneless skinless chicken breasts
Salt and freshly ground black pepper
1 can tomato w/lime & cilantro (ro-tel)
1/4 cup lime juice
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Instructions

Put onion, celery and carrots in bottom of slow cooker. Season chicken with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomatoes, lime juice, and spices, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve topped with diced avocado and cilantro and garnished with lime wedges.

FOR THE RICE
2 cups rice
1 (14-ounce) can coconut milk
1 cup water
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped green onions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, thyme, and lime zest. Place pan over high heat and bring to a simmer.
Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
Fold in scallions and season to taste with salt and pepper.


CROCK POT TERIYAKI CHICKEN – townie

My mother in law flew in last night to stay with us for a few days…. Since I had to pick her up at the airport and the munchkin had ballet it was a perfect day to throw chicken in the crock. This came out really good the sauce was really good! I didn’t boil the sauce but just mixed the cornstarch mixture right in the crock. I served with sushi rice and sautéed green beans.

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CROCK POT TERIYAKI CHICKEN
adapted from lake lure cottage kitchen

boneless skinless chicken breast (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked sushi rice

Place chicken in slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.


crockpot brown sugar and balsamic glazed pork loin – townie

bumpkin told me she was going to make a pork dish — so i took out a pork loin to defrost and then i went off to search for a recipe — i had bookmarked this one on two different blogs so i decided this was the one!    the pork itself was ok – nothing special or flavorful.. the sauce though was delicious!  i served over egg noodles!

 

 

brown sugar and balsamic glazed pork loin

adapted from let’s dish

Ingredients

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.


slow cooker green chili pork tacos – townie

i really had low expectations for this one.    a pork loin, some salsa verde and a little lime juice??  well i was wrong — this came out really good — and of course the cilantro added a ton of good flavor!  unfortunately i didnt have fresh tomatoes, so i drained some canned ones really well instead.

 

 

Slow Cooker Green Chili Pork Tacos

adapted from C+C marriage factory

Ingredients:
1 2-3 lb pork loin roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn or flour tortillas
Directions:
Place pork roast in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove pork from slow cooker and shred with two forks. Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into tortillas. Top with onion and cilantro mixture and chopped tomatoes.

crockpot chicken taco chili – townie

this crock pot chicken taco chili has been making the rounds of the internet for awhile now — it was only a matter of time before i made it!   it was pretty good – not sure if it was any better than any others but it was good — and the cilantro made it better!   i served it with some corn muffins

Crock Pot Chicken Taco Chili

adapted from skinnytaste

ingredients

  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8-oz can tomato sauce
  • 10 oz package frozen corn kernels
  • 1 can diced tomatoes w/chilies
  • 1 can diced tomatoes w/jalapenos
  • 1 packet low-sodium taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 4-5 boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

directions

Combine beans, onion,  corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.