Tag: entree

Chicken Soup

Chicken Soup
 
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Recipe type: soup
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Easy crock pot chicken soup
Ingredients
  • 1 small chicken (3-6 lb)
  • 1 onion, peeled and quartered
  • 2 cloves garlic, peeled and crushed
  • 2 tsp mexican oregano
  • 1 carrot, chopped into 2" slices
  • 1 celery, chopped same
  • 1 carrots, sliced
  • 1 stalk celery, sliced
  • 1-1/2 tsp cumin
  • 1 tsp salt (to taste)
Instructions
  1. Put the chicken in the crock pot
  2. Add onion, garlic, chopped carrot and celery
  3. Add enough water to cover chicken
  4. Cover and slow cook for 6-7 hours
  5. Remove chicken and let cool for 20 min
  6. Strain broth and toss spent vegetables, skim fat off top, put back in crock pot
  7. When chicken is cool remove skin and bones, chop into small pieces, add to broth
  8. Add sliced carrot and celery
  9. Cook another 30 min or so til veggies are softer
  10. Salt and pepper to taste

 

Butternut Squash and Feta Quesadillas

Butternut Squash and Feta Quesadillas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
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Ingredients
  • 1 1-lb butternut squash, peeled, seeded and cut into 1" cubes
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1 dried cayenne pepper (optional)
  • 4 flour tortillas
  • 4 oz sheep's milk feta, crumbled
  • ¼ cup cilantro, chopped
  • sea salt and black pepper
  • vegetable oil
Instructions
  1. Boil a big pot of salted water and add cubed butternut squash. Boil until tender, about 10 minutes. Drain and cool slightly, then puree in food processor.
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste. If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro. Use second tortilla to make a top for the quesadilla.
  4. Heat oil in large skillet over medium high. Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.

 

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork
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As much as I loved pulled pork from the smoker, it's a whole lot easier to make it in the slow cooker and it still comes out delicious.
Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 boneless or bone-in pork shoulder (aka pork butt), about 5 lbs
  • 2 cups barbecue sauce (optional)
Instructions
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add ¼ cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

 

Lasagna

lasagna
Lasagna
 
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Recipe type: Main
Cuisine: Italian
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Ingredients
  • 1 box lasagna noodles
  • 1lb hamburg
  • 1lb mushrooms, sliced
  • 1lb ricotta cheese
  • 2lb mozzarella cheese
  • 1 can peeled whole tomatoes
  • 2 cloves garlic, minced
  • italian season
  • salt and pepper
Instructions
  1. Preheat oven to 350°. Boil lasagna noodles according to package.
  2. Cover bottom of baking pan with a layer of noodles, add thin layer of meat and mozzarella. Alternate layers of noodles with other ingredients. Top layer should be noodles covered in sauce.
  3. Bake for 30-40 minutes, serve.