Mole Pork and Green Olive Quesadillas

 This is one of our all-time favorites, so I want to have easy access to it. It's from the Better Homes and Gardens Slow Cooker magazine that Aunt Julie gave to us years ago. 

First, you need the Pulled Pork Master Recipe

Prep: 30 min
Cook: 10 to 11 hours (low) or 5 to 6 hours (high)
Cool: 20 min

Makes 6 cups

Ingredients: 

3 to 3.5 pounds boneless pork shoulder
1 cup chopped sweet onion (1 large)

6 cloves garlic, minced

1 12-ounce bottle chili sauce (I've used either Spanish or Asian, and either is good)

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1. Trim fat from pork. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place pork, onion, and garlic in slow cooker. In a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper. Pour over pork in cooker. 

2. Cover and cook on low-heat setting for 10 to 11 hours on on high-heat setting for 5 to 6 hours. Remove pork from cooker, reserving juices. Using two forks, shred pork, discarding any fat. Skim fat from juices. Add enough juices to the pork to moisten. Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups. 

Mole Pork and Green Olive Quesadillas

Prep: 30 minutes

Cook: 4 minutes per batch

Servings: 6

Ingredients: 

1 cup chopped onion (1 large)

3 cloves garlic, minced

2 T. olive oil

2 tsp. chili powder

1/2 tsp ground cumin

1/4 tsp. dried oregano, crushed

2 tsp. all-purpose flour

1/3 cup chicken broth 

2 T. semisweet chocolate pieces

2 cups Pulled Pork Master Recipe

6 8-inch flour tortillas

Nonstick cooking spray

1 cup shredded Monterey Jack cheese (4 oz)

1/3 cup pimiento-stuffed green olives, sliced

1/2 cup thinly sliced red onion (1 medium)

1. In a large skillet, cook chopped onion and garlic in hot oil over medium heat about 4 minutes or until tender. Stir in chili powder, cumin, cinnamon, and oregano; cook and stir for 1 minute more. Stir in flour. Stir in chicken broth all at once. Cook until thickened and bubbly, stirring constantly. Stir in chocolate until melted. Stir in shredded pork and heat through. 

2. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on cutting board or waxed paper. Sprinkle 1/4 cup cheese over half of each tortilla. Top evenly with pork mixture, green olives, and red onion slices. Fold tortillas in half, pressing gently. 

3. Heat a large nonstick skillet over medium heat. Cook quesadillas, two at a time, in hot skillet over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into three wedges. Makes 6 servings. 

Spaghetti Squash Stir Fry - so yummy!

 https://minimalistbaker.com/spaghetti-squash-stir-fry/#wprm-recipe-container-84242

Spaghetti Squash Stir-Fry

An easy, colorful stir-fry with spaghetti squash noodles, flavorful tofu, and tons of fresh veggies! Just 10 ingredients required for this plant-based main or side!

Author Minimalist Baker

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3 (Servings)

Course Entrée, Side

Cuisine Chinese-Inspired, Gluten-Free, Grain-Free, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

TOFU optional

• 1 (14-ounce) block extra firm tofu [I substituted steak. Yum.]
• 1 Tbsp toasted sesame oil (or sub avocado oil)
• 1 Tbsp coconut aminos (or tamari) [Soy sauce]

STIR-FRY

• 3 cups cooked spaghetti squash* (~1 small (2 lb) or 1/2 large (5 lb))
• 1 Tbsp toasted sesame oil (or sub avocado oil)
• 3 cups sliced shiitake mushrooms (~8 ounces) [I used fresh corn sliced off the cob and beets, instead of the mushrooms and peppers, because that's what I had. It was delicious and unique, and it turned the spaghetti squash pink/purple!]
• 1 medium red bell pepper, diced
• 2 large cloves garlic, minced
• 1 Tbsp freshly minced ginger
• 4 stalks green onions, thinly sliced (optional)

SAUCE

• 2 Tbsp peanut butter (or other nut/seed butter)
• 2-3 Tbsp coconut aminos (or half as much tamari) [soy sauce]
• 1 Tbsp maple syrup [or honey]
• 1 Tbsp lime juice
• 1-2 tsp chili garlic sauce (optional // or sub red pepper flakes to taste)

FOR SERVING optional

• Lime wedges
• Thinly sliced green onion
• Freshly chopped cilantro
• Chopped peanuts

Instructions

• TOFU (optional): Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Drain liquid from the tofu and wrap the block of tofu in a clean dish towel to dry it out a bit. Then cut into 1/2-inch cubes and place on the parchment-lined baking sheet. Add toasted sesame oil and coconut aminos and toss to coat. Spread into an even layer and bake for 25-30 minutes, flipping halfway through, or until golden brown with crispy edges. Set aside.
• SPAGHETTI SQUASH: If you don’t already have leftover cooked spaghetti squash, prepare at this time in either the Instant Pot or oven. The Instant Pot is our preferred method when short on time and the oven is preferred for superior flavor. Shred with a fork and set aside.
• SAUCE: Prepare sauce by adding all ingredients (peanut butter, coconut aminos or tamari, maple syrup, lime juice, and chili garlic sauce (optional)) to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or coconut aminos for saltiness and depth of flavor. Set aside.
• STIR-FRY: Heat a large skillet over medium-high heat. Once hot, add sesame oil, mushrooms, and bell pepper. Cook, stirring occasionally, for 4-6 minutes or until tender. Reduce heat to medium if browning too quickly. Add garlic, ginger, and green onion (optional) and cook for 1 minute or until fragrant. Add tofu, 3 cups cooked spaghetti squash (adjust amount if altering number of servings), and sauce, and stir to coat evenly with sauce. Cook for 2 minutes or until warmed.
• GARNISH: Optionally, garnish with lime wedges, sliced green onion, cilantro, and chopped peanuts. Add sriracha or chili garlic sauce for a little more heat.
• Best when fresh. Leftovers will keep covered in the refrigerator for up to 2-3 days. Reheat in the microwave or in a skillet over medium heat until warmed. Not freezer friendly. [Um, well, I froze some. I guess we'll see how that goes...]

Green Chile Stew with potatoes and pork

https://barefeetinthekitchen.com/best-green-chile-stew-recipe/#wprm-recipe-container-22270

The Best Green Chile Stew

Filled with tender pork, potatoes, and plenty of green chile, this is classic New Mexican Green Chile Stew at its best. Made on the stove or in the crock-pot, this recipe doubles beautifully!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Soup

Cuisine: Mexican

Servings: 4 servings

Calories: 480kcal

Ingredients

• 1-2 pounds pork stew meat or pork shoulder chopped into ½” pieces
• ¼ cup all-purpose flour or cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• ½ yellow onion chopped into 1/2 “ pieces
• 3 large cloves garlic minced
• 7 ounces chopped green chile about 3/4 cup worth (frozen works fine)
• 28 ounces green chile enchilada sauce about 3½ cups worth
• 3 cups chicken stock or water, plus 1 tablespoon chicken base
• ½ teaspoon kosher salt adjust to taste
• 4 cups diced potatoes about 2 large potatoes

Instructions

• Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
• In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
• Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
• Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!

Notes

SLOW COOKER DIRECTIONS: Combine all ingredients in the crock-pot and cover with lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender. (This recipe doubles beautifully!)

Cheesy Chicken and Rice

 A yummy Instant Pot recipe Jon often makes for us. 

Easy One Pot Creamy Tomato Basil Pasta

 This was yummy and creamy and easy! I used shaped pasta instead of spaghetti, and it was just as good and creamy. 

One Pot Creamy Tomato Basil Pasta

Yield: 6 Servings

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

• 2 cups milk
• 2 3/4 cups chicken broth, I use low sodium
• 1 pound spaghetti, broken in half
• 4 cups cherry or grape tomatoes, halved
• 3 cloves garlic, finely minced (about 1 heaping teaspoon)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup fresh basil leaves, torn into pieces
• 1/2 cup (about 43 grams) freshly grated Parmesan cheese

Instructions 

• In a large pot (5- to 6-quarts), combine the milk, broth, spaghetti, garlic, oregano, cherry tomatoes, salt, and pepper. Bring to a boil over medium-high heat, then reduce the heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn’t stick. Adjust the heat accordingly especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
• Off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately (if you want it slightly thicker, let it rest 5-10 minutes; it will thicken as it stands).

Notes

Noodles: I use regular spaghetti noodles with a cooking time of 10-11 minutes for al dente on the back of the package. Incidentally, whole wheat spaghetti works well in this recipe, too - increase the broth to 3 cups and check the package directions for correct cooking time.

Basil: if you don't have fresh basil, try subbing in 1 to 2 teaspoons dried basil, and add it with the dried oregano instead of at the end.

Creamy Tomato Soup

 I had tons of tomatoes and couldn't find Mom's tomato soup recipe, so I looked up one online. I think I actually like it better (shh!). :) I just used an equal weight of fresh chopped tomatoes instead of canned crushed tomatoes. 

Creamy Tomato Soup Recipe

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $8-$12

Servings: 8 people (1 cup servings)

Ingredients

• 4 Tbsp unsalted butter
• 2 yellow onions, (3 cups finely chopped
• 3 garlic cloves, (1 Tbsp minced)
• 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
• 2 cups chicken stock
• 1/4 cup chopped fresh basil, plus more to serve
• 1 Tbsp sugar, or added to taste
• 1/2 tsp black pepper, or to taste
• 1/2 cup heavy whipping cream, or to taste to combat acidity
• 1/3 cup parmesan cheese, freshly grated, plus more to serve

Instructions

1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*

5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Recipe Notes

*Some crushed tomatoes can seem tangier. If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste. 

Yummy Veggie Breakfast Casserole

 Made this recently to use up a bunch of extra veggies I had. I used ground pork instead of ham. Yum!

Breakfast Casserole

Prep: 20 mins

Cook: 55 mins

Total Time: 1 hr 15 mins

Yield: 12 servings

Course: Breakfast

Cuisine: American

Calories: 300kcal

Author: Jessica Gavin

Breakfast casserole recipe with savory pieces of ham, potatoes, bell peppers, and onions --all baked into a deliciously cheesy, egg custard.

Ingredients

• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 1 ½ pounds (681 g) Yukon gold potatoes peeled, cut into ¼-inch cubes
• ▢ 1 cup (117 g) red onion ⅛-inch dice
• ▢ 1 tablespoon (10 g) minced garlic
• ▢ 1 cup (145 g) red bell pepper ⅛-inch dice
• ▢ 10 ounces (285 g) ham ¼-inch dice
• ▢ 1 ½ teaspoon (10 g) kosher salt divided
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup (16 g) sliced green onions
• ▢ 6 ounces (170 g) sharp cheddar cheese grated
• ▢ ¼ cup (37 g) cornstarch
• ▢ 2 ½ cups (600 ml) half-and-half
• ▢ 8 large eggs

Instructions

• ▢ Set the oven rack to the center position. Preheat to 350ºF (177ºC).
• ▢ Grease a 9x13-inch baking dish with olive oil on the bottom and sides.
• ▢ Heat a large saute pan or cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, once hot add in the potatoes.
• ▢ Saute the potatoes until tender, stirring occasionally, 10 minutes. 
• ▢ Turn the heat down to medium, add the onions and garlic, saute for 1 minute.
• ▢ Add the bell peppers and saute for 2 minutes.
• ▢ Add the ham and saute for 1 minute.
• ▢ Turn off the heat and stir in ½ teaspoon salt, black pepper, and green onions. 
• ▢ Transfer potato mixture to the greased baking dish and spread into an even layer. 
• ▢ Evenly sprinkle half of the cheddar cheese on top of the potato mixture.
• ▢ Whisk together the cornstarch and 1 teaspoon salt together in a large bowl.
• ▢ Add half-and-half and eggs, whisk until thoroughly combined.
• ▢ Pour the egg mixture over the potato mixture. Evenly sprinkle the remaining cheese on top.
• ▢ Bake for 20 minutes. Rotate the pan and bake until the center is set, and a toothpick inserted comes about clean, about 20 minutes. The internal temperature should be around 180 to 190ºF (82 to 88ºC).
• ▢ Cool for 10 minutes before slicing and serving.

Nutrition

Calories: 300kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 734mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 23.8mg | Calcium: 196mg | Iron: 2.8mg