Slow Cooker Carnitas Recipe

Hello there! I have exciting news!

This news is probably more exciting to me than to you, but trust me---it's exciting nevertheless.

And I'm pretty sure you will never guess what my news is.

nope. that's not it.

nope. it's not that either!

My super duper exciting news is that somehow I don't seem to be allergic to pork anymore. I have no idea how it happened, but I started sneaking *real* bacon here and there at restaurants when I was pregnant, and then I got kind of gutsy and had *real* baby back ribs, and then all of a sudden I was eating pulled pork and ham.

My mind is totally and completely blown.

So I made carnitas. In the slow cooker.

And now so should you!

The Ingredients.
serves 6.

2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)

The Directions.

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.

The Verdict.

This is so totally good. I adored the citrusy flavor of the meat, and the slight smokiness from the cumin. If you don't eat pork, try using an inexpensive chuck roast instead of the pork shoulder. Adam and the girls all liked their dinner, and I'm so beyond thrilled that due to some bizarre fluke of nature I can eat pork again.

~~knock on wood~~

Read More

Slow Cooker Chicken with Apricots and Dates Recipe

Don't be turned off by the name of this recipe or the list of ingredients. It sounds a bit odd, I know---
dried apricots? dried dates? with chicken?

Trust me. This tastes good.

The Ingredients.
serves 6

1 1/2 pounds chicken meat (boneless, skinless thighs are the best. If you're going to use chicken with bones, fish them out about halfway through cooking)
1 large yellow onion, finely diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup dried apricots, coarsely chopped
1/2 cup dried pitted dates, coarsely chopped
3/4 cup chicken broth
1/4 cup orange juice

The Directions.

Put the chicken into the bottom of a 4 to 6-quart slow cooker. My chicken was frozen solid. If you are using fresh chicken, shave off about 90 minutes or so of cooking time.

Add diced onion, and spices. Sprinkle on the apricots and dates. Pour the broth and orange juice evenly over the top. Cover and cook on low for 6-7 hours, or on high for 3-5. The chicken should be quite tender and shred easily with a fork. If your chicken isn't tender enough, stir well and cook for a bit longer on low.

Serve with quinoa or brown rice with the juices----the broth is delicious!

The Verdict.

What a fantastic combination of flavors. The chicken was super tender, with just a touch of sweetness. The dried fruit softened immensely, and kind of became one with the cooking liquid (the apricots shown in the picture were placed there as a garnish).
All of us ate our dinner happily, and my grandma enjoyed the leftovers. I'd make this again for sure.

The most expensive component to this dish was the dried fruit. The packages were $2.99 each at our local grocery store, and we finished it off by putting it in steel cut oatmeal.

Read More

Slow Cooker Taco Dip Recipe

Are you ready for some football?

I don't know how ready I am to actually follow the game, but I am ready for some football-watching food. I LOVE Super Bowl day. It's a day to chuck any and all New Year's dieting-type ideas out the window and eat whatever you want.

it would be un-American not to.

I made this dip a few weeks ago for a party, and the adults pretty much fought the kids to get their fill---which is saying a lot, because the oldest kid was 9, and I *know* for a fact there was plenty of double-dipping going on.

There's both Velveeta and cream cheese in this dip, so if your cholesterol is offended by these ingredients, you shouldn't make it. Instead, pick something light and healthy from the archives.

The Ingredients.
serves 12

1 block (8 oz) cream cheese
1 pound velveeta
2 cups jarred salsa (I like the one with beans and corn from Safeway)
1 (1.25 oz) envelope taco seasoning mix (McCormick is gluten free)

The Directions.

Use a 4 quart or larger slow cooker. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips.

or celery, if you must...

The Verdict.

I saw one of our neighbors use his finger to scrape out the bowl. I didn't tell him I was watching.

Happy Super Bowl!

more fun appetizer ideas:
sweet and spicy chicken wings
bbq ribs
philly cheesesteaks
philly cheesesteak soup
cheeseburger soup
taco soup
buffalo wing soup
buffalo wing dip
spinach artichoke dip
sausage, rotel, and cream cheese dip
barbecued shrimp
barbecue pulled pork
cajun pulled pork

Read More

Slow Cooker Ultimate Breakfast Casserole Recipe

Sometimes the very best food doesn't make a very good picture.

I'm totally okay with that.

This is a wonderful breakfast casserole----it has pretty much everything you can imagine in it, and I was very close to calling it "kitchen sink breakfast casserole," but the girls thought that was kind of weird.

So, it's the ULTIMATE.

can't get any better than that!

The Ingredients.
serves 10-12

12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes (I used Pamela's Amazing Wheat Free bread)
2 cups shredded cheese (I used a 4 cheese Mexican blend)
8 ounces sliced mushrooms
8 eggs
1 1/2 cup milk (I used fat free cow's, any would work just fine)
1/2 tsp kosher salt
1/2 tsp black pepper

The Directions.

Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

The Verdict.

Absolutely delicious!! Everyone in our house loved this casserole, and my grandma ate the leftovers and reported that they were wonderful.
This would be a welcome addition to a brunch, or to serve to overnight guests.

Read More