Tonights Dinner: Slow-Cooker Black Bean Chili

I have a small 3 qrt crock pot so don't worry; it will all fit :)

What you'll need;
1 lb Pork Tenderloin, cut into 1-inch chuncks

16oz jar thick AND chuncky salsa (I used La Victoria Thick'n Chuncky Verde)

3 15 oz cans black beans, rince and drained

1/2 cup chicken broth (I used an Organic broth)

1 medium red bell pepper, chopped

1 medium onion, chopped

1 tsp chili powder

1 and 1/2 tsp dried oregano
1/4 cup sour cream

1.) Combine all ingredients except sour cream in slow cooker

2.) Cover and cook on low 6-8 hours

3.) Garnish individual servings with sour cream

Note: This dish can be frozen after cooking (I freez left overs in idividual servings sizes to reheat and eat when desired.) This dish is also good served over rice. Do NOT open the lid just let it cook. I just put the ingredients in the crock pot (meat on the bottom) and did not stir it or anything - just cover as is and cook.

6.5 hours later I opened the lid to give everything a stir and immidiately serve. The first stir made the pork feather apart and the more I stirred and served the more it fell apart. This dish created the perfect atmosphere for the tenderest pork you might ever see. I am simply in heaven righ now. What a tasty treat for my tastebuds - YUM!

Sunday Dinner: Slow Cooker Roast

Recipe courtesy of Lipton Onion Soup Mix for 3 and 1/2 to 4 pound roasts.

Brown roast in oil in large skillet
4 carrots, cut
4 medium potatoes, cut
2 envelopes lipton onion soup mix
3/4 cup water
cook on low 8-10 hours or on high 4-6 hours

I cut the recipe above in half since my roast was 1.71 pounds. So for example, I used 1 envelope of soup mix, 2 of each veggie, cooked on low for 3.5 hours and I also added celery. The roast I chose was SD Angus CHUCK under blade Roast - boneless

once its all cooked, pull the roast and veggies out.

For thicker gravy:
Add 2 table spoons all purpose flour to 1/4 cub of water and blend
poor the flour/water mixture into the crock pot with the flavored water still in the crock pot from your roast and cook on high until thickened

Dinner at Home

Spoon Roast with baked potato and corn on the cobb

Pick up a beaf spoon roast at Harmons (bake it right in their paper and net) just remove the plastic - Bake at 250 degrees for 2 hours per pound

Note: Harmons also sells pork spoon roast, so pick your craving and enjoy! Both are delicious!

Pull the roast out of the oven ensuring to catch the juices as you unwrap to use for gravy.

Poor drippings into sauce pan

add 2 tblsp flower

heat slowly until hot

stir frequently

poor into gravy boat

Steamed Fresh Corn on the Cobb
Peel off leaves and rince before steaming steam 25-30 min

This roast fell apart and was delicious!

I was out of foil wrap so I baked a potato in the microwave.

Rince a potato

heat for 2 minutes

Rince potato again

heat for 2 minutes

Rince potato again

heat for 2 minutes (heating total of 6 minutes for a large potato)

Serve

Dinner was delicious!!!

Veggie Avacado Sandwich

I’ve lost my appetite for meat lately, but have enjoyed great vegitarian creations, even occasionally adding bread to the mix.
A delicious veggie lunch requires;

Honey Wheat bread
Avacado
Lettuce
Provolone Cheese
Tomato
Red onion
Mayo and mustard to taste
Salt and pepper to taste

Enchiladas Phase One

Making tortillas

Ingredients:
1 and 1/4 cup Masa, 1 and 1/4 cup water, 1/4 tsp salt

Mix well

Wrap in bakers cloth or by itself in tupperware

Store in refrigerator for approx half hour

Seperate into smaller golf ball size balls

Roll with rolling pin or use tortilla press

Cook for approx 15 seconds on each side (no grease required)

Note: The Masa bag says the tortillas will store for up to a week in a sealed plastic bag in the refrigerator.

Enchiladas

Today I read that locals in New Mexico eat their echiladas with a fried egg on top. I've been salivating ever since reading this and am making enchiladas with homemade green sause this weekend.

Come back and find out how they turn out!