Crock Pot Pork Green Chili

Crock Pot Pork Green Chili is a soul-satisfying bowl of delicious chunks of tender pork in a slightly thickened sauce loaded with lots of green chilies, tomatillos, and spices.  A Colorado-inspired favorite that is just as good eaten out of a bowl like a stew as it is poured over burritos.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 3-4 pounds boneless pork shoulder, cut into 1-inch cubes
• 4 tablespoons flour
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound tomatillos, husks removed, chopped
• 4 (7 ounce) cans whole fire roasted green chilies, drained, chopped or diced
• 1/2 bunch cilantro, chopped
• 4 cups chicken broth
• 1 jalapeno, de-seeded, and chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Garnish with

• lime wedges
• cilantro leaves
• chopped green onions
• sour cream
• sharp cheddar cheese, grated
• tortilla chips or flour tortillas

Instructions

1. Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper.  Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker.  You may need to work in batches and add a bit more oil until all of the pork is browned.  
2. In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
3. In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
4. Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
5. At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas. 

From: https://houseofnasheats.com/crock-pot-pork-green-chili/

Cherry Tomato Salad

 I made this recently and just used smaller amounts of dried spices instead of the fresh herbs, but it was still super yummy! 

From: https://www.tasteofhome.com/recipes/cherry-tomato-salad/

• Total Time

  Prep: 15 min. + marinating

• Makes
  6 servings

Ingredients

• 1 quart cherry tomatoes, halved
• 1/4 cup canola oil
• 3 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup minced fresh parsley
• 1 to 2 teaspoons minced fresh basil
• 1 to 2 teaspoons minced fresh oregano

Directions

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

 

Kale #1: Grilled Steak Salad with Beets and Scallions

We made this one week when we'd gotten salad greens, sunflower microgreens, and beets in our CSA share, and we re-made it the next week with the addition of peppers, peas, and kale (blanched). The steak was super yummy!


Grilled Steak Salad with Beets and Scallions
BON APPÉTIT MAY 2015
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

YIELD: 4 Servings  

INGREDIENTS
Aioli:
1/2 cup beef or chicken stock or low-sodium chicken broth 1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated Kosher salt, freshly ground pepper 1 freshly ground pepper
Salad:
1 pound tri-tip, New York strip, or skirt steak 1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 bunch scallions or ramps
1 bunch spicy greens (such as arugula or mizuna) 1 tablespoon fresh lemon juice
3 beets, peeled, thinly sliced
1 tablespoon balsamic vinegar

PREPARATION
Aioli:
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
Salad:
Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium- high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

Kale #2: Black-Eyed Peas with Ham Hock and Collards

I did this recipe with Anasazi beans, pork jowl (like bacon), and kale, because that's what I had from the couple CSAs we did over the summer. 

Black-Eyed Peas With Ham Hock and
Collards
By David Tanis (From NYT cooking)
YIELD About 12 cups cooked beans, 10 to 12 servings
2 hours
For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig’s feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin’ John.

TIME

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
1⁄2 teaspoon black pepper
1⁄2 teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
1⁄2 teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
1 bunch scallions, cleaned and chopped, for garnish

PREPARATION
Step 1
Drain peas and put them in a large Dutch oven or heavy- bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
Step 2
Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
Step 3
Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat.

Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning. Step 4
To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Instant Pot White Chicken Chili

Yummy and easy and fast! 

Ingredients

• 1-2 teaspoons olive oil
• 1 small onion minced
• 2 4.5 oz cans green chiles chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken stock
• 2 cups cooked great northern beans or 1 cup dried beans
• 1 teaspoon kosher salt
• 1 pound chicken breasts or thighs boneless, skinless
• 4 ounces cream cheese softened and cubed

Instructions

If Using Dried Beans:

• Add 1 cup great northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed.Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

• Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
• Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened. Turn Instant Pot OFF.
• Pour in the chicken stock and scrape off any browned bits on bottom of Instant Pot.
• Add cooked or canned white beans, and salt. Nestle chicken into liquid.
• Close Instant Pot and be sure vent knob is sealed.
• Cook on HIGH Pressure for 20 minutes if chicken is fresh, 25 minutes if chicken is frozen.
• Once cook time elapses, let pressure release for at least 20 minutes. 
• Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
• Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
• Serve with dollop of sour cream, shredded cheese, and cilantro. 

Instant Pot Loaded Potato Soup

Instant Pot Loaded Potato Soup

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. 

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 6

Calories 481 kcal

Author Ashlyn | Belle of the Kitchen

Ingredients

• 1 Tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
• 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
• [[I added two peeled, sliced carrots and one sliced celery stalk]] 
• 1 1/2 teaspoons salt (or more/less to taste)
• black pepper to taste (I like a lot of pepper)
• 1 cup milk
• 1 tablespoon flour
• 2 cups shredded cheddar cheese (I use sharp cheddar)

Garnish:

• 5-6 slices bacon (cooked and chopped) [[I used 3/4 - 1 lb browned ground beef instead]]
• sliced green onions
• shredded cheddar cheese

Instructions

1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

Easy Molten Spiced Cakes

This is a super easy - but I think just as good - version of Lava Baby Cakes that I got from a McCormick spices recipe in a magazine.

Ingredients:
4 oz. semi-sweet baking chocolate (or chocolate chips)
1/2 cup butter
1 Tbsp. Cabernet Sauvignon or other red wine
1 tsp. vanilla
1 cup confectioners' sugar (powdered)
2 eggs
1 egg yolk
6 Tbsp. flous
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves (optional)

Directions:
Microwave chocolate and butter in a large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz.) buttered custard cups or souffle dishes. Place on baking sheet. (Or use muffin tins instead, and just make them smaller - but if you do, cook them for a shorter amount of time.)

Bake in a preheated 425 degree oven 13 to 15 minutes (less time if you're using convection bake or if you made muffin-sized ones) or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with knife. Invert onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately. Makes 4 servings.