Sunday: Chicken cooked on the grill...Thanks Eli. Broccoli, black eyed peas
Monday: Crockpot- Cowboy Beans- This recipe comes from "A year of Slow Cooking" I have found so many great recipes there. When I began looking for recipes for a slow cooker they all seemed to have the same few ingredients: Cream of something (chicken, mushroom, celery), Chicken or beef, and a packet of some over salted chemicals. Stephanie has brought a new life to slow cooking! She uses fresh, natural ingredients that are tested on her own family. So you know they have got to be good! I will be using a lot of her recipes over the next few weeks. Or at least until it cools off.
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1(10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
The Directions.
Serves 8-10 as a side dish, or 5 as a main course. Sort pinto beans, and soak overnight in lots of fresh water. If you live in a climate where the house gets terribly hot overnight, put the beans in the refrigerator to soak to keep icky bacteria from accumulating.In the morning, drain your beans, and pick out any that have split open, or look discolored and shrively.Pour into a 6 quart slow cooker. Brown hamburger and onion on the stove, and drain fat. While the meat is cooking, add the rest of the ingredients into your slow cooker. Start with 1 tablespoon of Worcestershire sauce and apple cider vinegar. Add the meat, and top with 7 cups of fresh water. Stir to combine. Cover and cook on low for 8-10 hours, or on high for about 6. My beans took 6 hours on high to tenderize, and then they sat on warm for another 3 hours. We're at sea level. If you live in a higher altitude, your beans will take longer to soften.Taste the beans. If you'd like your beans to have more of a tang, add some more Worcestershire sauce and apple cider vinegar. Top with sliced jalapenos, if desired.
Tuesday: Pork loin Crockpot
4 pounds boneless pork shoulder
1 onion, sliced in rings
2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
1/2 cup warm water
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
The Directions.Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour 1/2 cup warm water into the ketchup bottle and shake. Pour the ketchup-y water into your crock. Add vinegar, brown sugar, Worcestershire, Tabasco and salt.Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.Serve over rice, or make sandwiches on rolls or sliced bread.
I got a great deal on Pork Loin at HEB ($1/1 lb) I've never cooked Pork Loin before. Eli is going to cut it for me. I couldn't handle it :~(. I found this recipe on A year of slow cooking. I'm going back today to get more pork! Eli says it is the best cut of pork and we have already eaten 4 pieces of it. For this recipe I will be halfing it because I don't want to use all my pork at one time.
Wednesday- Charro Beans made in the crockpot, cornbread- I love Jiffy! It's just the right amount and just the right sweetness.Thursday- Crockpot Chicken Adobo- from A year of slow cooking
--3 to 5 pounds of chicken meat
--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
--4 cloves garlic, chopped
--1 tsp black pepper
--1/2 tsp salt
--1/2 cup apple cider vinegar (can use regular white)
--4 bay leaves
--1 1/2 cups shredded carrots
--1 yellow onion, sliced in rings
The Directions.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.
Rub the chicken with salt, pepper, and crushed garlic. Set aside. Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot. Put the chicken on top. Pour in the soy sauce and vinegar. Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness.
Friday- Leftovers
Saturday- Homemade Pizza.......For the last 2 weeks I have been planning to make homemade pizza. I still haven't done it. So this week, I will plan on doing it on a weekend day and maybe I'll do it this week!
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