The Recipe
500-600g frozen chicken
150g cream cheese
1 can beans
1 can corn
1 can stewed tomatoes w. chili
Put the frozen chicken in the crock pot. Put Cream cheese on top of the chicken. Dump in the beans, corn and tomatoes. Cover and cook for 6-8 hours on LOW, stirring every 2 hours. Once done, shred the chicken, and let it sit for 30-45 minutes.
Serve over rice, with tortillas or with nachos.
The Verdict
I couldn't be bothered making rice, so I ended up serving this with crumbled nachos. It wasn't quite spicey enough, so I added extra chili to my portion. Other than that, I really liked it. Super easy to make, and well worth a repeat.
For the chicken I used 1 drumstick, 1 thigh and 2 breast pieces - the dark meat definitely turned out the best.
Monday, July 9, 2012
Monday, July 2, 2012
Week 26: Tex Mex Pork Wraps
The Recipe
500-600g boneless pork roast or pork tenderloin
1.75dl tomato sauce (I didn't have any, so I used ketchup)
2/3 cup BBQ-sauce
1 onion, thinly sliced
Chilli powder to taste
1 tsp cumin
1 tsp oregano
Tortillas
Garnishes of your choice.
Place pork roast in a crock pot. In a mixing bowl, combine the remaining ingredients, except tortillas, and pour over roast. Cover and cook on low for about 8 to 10 hours. When pork roast is done, take two forks and shred meat. Serve on warmed tortillas with garnishes.
The Verdict
Really great! I was a bit worried that it would end up being too rich, so when I shredded the meat I dumped in a small can of corn also and cooked it for another 15 minutes. It ended up great! I served it with flour tortillas, bell pepper, tomatoes and cucumber. Wish I had thought to buy some avocados as well. Super easy to make and it tasted lovely :-)
500-600g boneless pork roast or pork tenderloin
1.75dl tomato sauce (I didn't have any, so I used ketchup)
2/3 cup BBQ-sauce
1 onion, thinly sliced
Chilli powder to taste
1 tsp cumin
1 tsp oregano
Tortillas
Garnishes of your choice.
Place pork roast in a crock pot. In a mixing bowl, combine the remaining ingredients, except tortillas, and pour over roast. Cover and cook on low for about 8 to 10 hours. When pork roast is done, take two forks and shred meat. Serve on warmed tortillas with garnishes.
The Verdict
Really great! I was a bit worried that it would end up being too rich, so when I shredded the meat I dumped in a small can of corn also and cooked it for another 15 minutes. It ended up great! I served it with flour tortillas, bell pepper, tomatoes and cucumber. Wish I had thought to buy some avocados as well. Super easy to make and it tasted lovely :-)
Monday, June 25, 2012
Week 25: Southwestern Turkey
The Recipe
1/2 tbsp olive oil
1 pounds turkey breast cutlets -- cut into 1/4" strips
1 lb chili
1/4 tsp ground cumin
1 bell pepper strips
1 onion -- thinly sliced
1 can corn
2/3 cup salsa -- your favorite
In a skillet, heat 1/2 tablespoon olive oil over medium high heat. Add turkey; stir-fry 3 minutes. Stir in chili powder and cumin. Add bell pepper and onion; stir-fry 3 minutes. Stir in corn and salsa. Cook 2 minutes or until thoroughly heated.
Serve with rice.
The Verdict
I couldn't find turkey, so I used chicken instead. Otherwise, I made no alterations.
Unfortunately it was rather dull and bland. Not something I'll be making again.
1/2 tbsp olive oil
1 pounds turkey breast cutlets -- cut into 1/4" strips
1 lb chili
1/4 tsp ground cumin
1 bell pepper strips
1 onion -- thinly sliced
1 can corn
2/3 cup salsa -- your favorite
In a skillet, heat 1/2 tablespoon olive oil over medium high heat. Add turkey; stir-fry 3 minutes. Stir in chili powder and cumin. Add bell pepper and onion; stir-fry 3 minutes. Stir in corn and salsa. Cook 2 minutes or until thoroughly heated.
Serve with rice.
The Verdict
I couldn't find turkey, so I used chicken instead. Otherwise, I made no alterations.
Unfortunately it was rather dull and bland. Not something I'll be making again.
Monday, June 11, 2012
Week 24: Pasta Cabonara
Pasta Cabonara recipes seem to be hit and miss for me, as I find many of them simply too rich. This seemed like a nice change though, so I thought I'd give it a shot.
The Recipe
(Serves 1)
125g spaghetti
100g bacon
1 clove garlic, peeled BUT NOT CHOPPED!!!
1 egg
Black pepper
Chilli
Grated Parmigano cheese
Boil spaghetti according to directions on package.
Cut the bacon into pieces. Put them in a skillet and season with chilli according to taste. Cook for 2 minutes, until fat begins to render. Add the whole clove of garlic and cook another 5 minutes until the edges of bacon just begin to get crisp. Do not overcook.
Meanwhile, break the eggs into the bowl you will serve the pasta ind and beat them with a fork. Add some grindings of pepper.
Remove the garlic from the bacon pan.
When it's cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.
The Verdict
I'm glad I gave this a chance, because it was very good! The egg/pasta ratio and lack of added milk made for a less rich sauce than I'm used to, which is definitely a good thing. There was slightly too much bacon though (I know, I know, that's an oxymoron), so I think I may limit myself to 75g next time.
But good! :)
(Photo taken at a later time where I added mushrooms, bell pepper and tomatoes.)
The Recipe
125g spaghetti
100g bacon
1 clove garlic, peeled BUT NOT CHOPPED!!!
1 egg
Black pepper
Chilli
Grated Parmigano cheese
Boil spaghetti according to directions on package.
Cut the bacon into pieces. Put them in a skillet and season with chilli according to taste. Cook for 2 minutes, until fat begins to render. Add the whole clove of garlic and cook another 5 minutes until the edges of bacon just begin to get crisp. Do not overcook.
Meanwhile, break the eggs into the bowl you will serve the pasta ind and beat them with a fork. Add some grindings of pepper.
Remove the garlic from the bacon pan.
When it's cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.
The Verdict
I'm glad I gave this a chance, because it was very good! The egg/pasta ratio and lack of added milk made for a less rich sauce than I'm used to, which is definitely a good thing. There was slightly too much bacon though (I know, I know, that's an oxymoron), so I think I may limit myself to 75g next time.
But good! :)
(Photo taken at a later time where I added mushrooms, bell pepper and tomatoes.)
Monday, June 4, 2012
Week 23: Crock-pot Italian Pork Chops
It's starting to become a tradition that I start up the crock-pot each Sunday when I get home from church. Terrific tradition if you ask me. I love not having to worry about dinner :)
The Recipe
4 pork chops
1 small squash, sliced thinly
1 bell pepper, diced
1 onion, chopped
6 tomatoes, diced
12 olives without pits, halved (the original recipe called for just FOUR olives!!! Might as well not bother then!)
1 tsp oregano
1 tbsp wine vinegar
1 cup chicken stock
salt, pepper
Brown the pork chops on a pan if you feel like it... I didn't :)
In a crock-pot, add onion and bell pepper. Put the pork chops on top and sprinkle with oregano and other spices that might catch your fancy (I used a bit of a BBQ mix I had and some curry). Put tomatoes and olives on top and cover with a layer of squash slices. Mix together vinegar and stock and pour over. Add salt and pepper according to taste (it needed more salt than I'd added). Cover and cook on LOW for 5-8 hours.
Serve with pasta or rice.
The Verdict
I cooked mine for just about 7 hours, but don't think that was quite enough, as the pork chops were still quite dry. It tasted okay - the vinegar and olives gave it a nice 'twist' - but I have so many other, better pork chops recipes, so I don't think I'll be making this again.
The Recipe
4 pork chops
1 small squash, sliced thinly
1 bell pepper, diced
1 onion, chopped
6 tomatoes, diced
12 olives without pits, halved (the original recipe called for just FOUR olives!!! Might as well not bother then!)
1 tsp oregano
1 tbsp wine vinegar
1 cup chicken stock
salt, pepper
Brown the pork chops on a pan if you feel like it... I didn't :)
In a crock-pot, add onion and bell pepper. Put the pork chops on top and sprinkle with oregano and other spices that might catch your fancy (I used a bit of a BBQ mix I had and some curry). Put tomatoes and olives on top and cover with a layer of squash slices. Mix together vinegar and stock and pour over. Add salt and pepper according to taste (it needed more salt than I'd added). Cover and cook on LOW for 5-8 hours.
Serve with pasta or rice.
The Verdict
I cooked mine for just about 7 hours, but don't think that was quite enough, as the pork chops were still quite dry. It tasted okay - the vinegar and olives gave it a nice 'twist' - but I have so many other, better pork chops recipes, so I don't think I'll be making this again.
Tuesday, May 29, 2012
Week 22: Avocado Mac and Cheese
The Recipe
150g dry elbow macaroni
150g bacon
Chilli to taste
1 cloves garlic, minced
1 avocado
1 tbsp fresh lime juice
Salt and pepper, to taste
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 cups shredded cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, optional
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, place garlic, avocado, lime juice, salt and pepper in a food processor or blender. Process until smooth and creamy. Set aside.
In a small saucepan, cook bacon until done, adding chilli to taste. Remove from pan and add to the (now drained) macaroni. Add butter to the saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in cheese and stir until cheese is melted and sauce is creamy.
Pour the avocado sauce over the macaroni and bacon and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper and chili flakes, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
The Verdict
Not half bad! Although I think I used a tad too much garlic, as it ended up being somewhat overpowering. If I make this again (which I may, as I rather liked it), I think I'll cook the garlic together with the bacon rather than adding it to the avocado sauce. Other than that I really enjoyed it. The avocado added a lovely touch. The original recipe didn't call for bacon, but I've found that mac'n'cheese by itself isn't really my thing, so I thought this would be a nice addition. I was right, and this, the avocado and the extra chili flakes I added kept the dish from being as uncomfortably rich as it sometimes can be.
150g dry elbow macaroni
150g bacon
Chilli to taste
1 cloves garlic, minced
1 avocado
1 tbsp fresh lime juice
Salt and pepper, to taste
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 cups shredded cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, optional
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, place garlic, avocado, lime juice, salt and pepper in a food processor or blender. Process until smooth and creamy. Set aside.
In a small saucepan, cook bacon until done, adding chilli to taste. Remove from pan and add to the (now drained) macaroni. Add butter to the saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in cheese and stir until cheese is melted and sauce is creamy.
Pour the avocado sauce over the macaroni and bacon and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper and chili flakes, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
The Verdict
Not half bad! Although I think I used a tad too much garlic, as it ended up being somewhat overpowering. If I make this again (which I may, as I rather liked it), I think I'll cook the garlic together with the bacon rather than adding it to the avocado sauce. Other than that I really enjoyed it. The avocado added a lovely touch. The original recipe didn't call for bacon, but I've found that mac'n'cheese by itself isn't really my thing, so I thought this would be a nice addition. I was right, and this, the avocado and the extra chili flakes I added kept the dish from being as uncomfortably rich as it sometimes can be.
Wednesday, May 23, 2012
Week 21: Cajun Chicken Pasta
250g linguine or similar (any fresh pasta will do)
400g chicken breast strips
1-2 tsp Cajun seasoning
1 tbsp olive oil
2 bell peppers, thinly sliced
250g fresh mushrooms, sliced
3 spring onions, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup chicken broth
1/3 cup milk
1 tbsp flour
3 tbsp lcream cheese
salt and pepper to taste
Prepare pasta in salted water according to package directions.Prep all your vegetables. In a small bowl make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Heat half of the oil in a large skillet; add the chicken. Sauté 5 to 6 minutes or until done. Set aside.
Add the rest of the olive oil to the skillet and add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with salt and pepper to taste. Add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; cook another minute or two until hot, then add linguine; toss well to coat.
The Verdict
Unfortunately not nearly as good as the recipe made it sound. But then I never can get slurries to thicken anything, so I won't deny that that may have something to do with it. It wasn't bad, just a lot of work for something not all that good.
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