Crockpot Chile Verde

There's something comforting about coming home on a Sunday afternoon to the aroma of something hearty stewing in the slow cooker. The rich aroma  reminds me of going to my grandma's house as a little girl for  Sunday afternoon supper. I would love to go back in time and spend it with my grandma in the kitchen. We went for supper nearly every Sunday, and it's a tradition I miss dearly. I've never tasted another pot roast the way grandma made it. She always pulled out the best dishes and served us a big spread like it was a special occasion, even when it wasn't.
     Occasionally I take something out of the freezer and put it in the slow cooker on Sunday morning because even though we can't always eat together, its nice for my husband to have some leftovers to take to work on Sunday nights. Last weekend I made Slow Cooker Chili Verde. It's definitely not the traditional pot roast I was raised with, but this recipe has a nice balance of flavor and can be served with rice and beans. Leftovers can be transformed into dishes like tostadas, enchiladas, burritos, or tacos.
I'm sure that someday soon my boys will grow up and start eating real meat (instead of chicken nuggets and hot dogs), and appreciate the comforting smell of a Sunday Supper. I suppose that for now I will just keep practicing and wait for that day to arrive.

Slow Cooker Chile Verde
3 lbs of pork shoulder or lean pork roast cut into large cubes.
3 T. olive oil
1/2 c. onion, chopped
3 cloves of garlic, minced
5 - 7 oz cans of salsa verde  (be sure to check that it's gluten free)
1 4 oz. can diced jalapeno pepper (or for milder taste use diced green chiles)
1 can of diced tomatoes

In a skillet heat olive oil and add onion, garlic, and cubed pork. Cook until pork is browned on the outside. Transfer mixture to a slow cooker and top with salsa verde, jalapeno peppers, diced tomatoes, and oregano.

Cover and cook on high for 3 hours and then turn to low heat setting and cook an additional 4-5 hours. Enjoy!

           

Grilled Pork Loin Chops

Chances are, if you are watching your grocery budget at all, you've bought some pork loin chops (a very lean cut with very little fat) and cooked them, only to have them come out pretty dry. A few months ago I found this recipe from Alton Brown for a Pork Chop Brine and the days of dry pork chops got left behind.

Last night I grilled up a few of these chops and shared with my neighbor Jen, whose husband  doesn't like pork chops. He loved them and I hope you will too!


2 Hour Pork Chop Brine
Alton Brown, Food Network
this is enough brine to cover about 5 chops

1 c. kosher or coarse sea salt (not iodized salt)
1 c. brown sugar
1 T. black peppercorns
1 T. dry mustard
2 c. cider vinegar
4 c. ice cubes

In a sealable container combine salt, brown sugar, peppercorns, and mustard. Heat cider vinegar in a small pan until hot (not boiling).  Pour cider vinegar into container and stir to dissolve sugar/salt. Let mixture stand for about 20 minutes and then add ice cubes and dissolve.  Add pork chops, making sure they are completely covered with brine and store in the refrigerator for 2 hours.

Remove from brine and season to your liking. I used a Stubs BBQ Dry Rub.

Preheat grill and cook until internal temperature in the thickest part of the meat reaches between 145 and 160 degrees. Don't overcook* or you'll be left with dry pork chops anyways!

 *The USDA lowered its recommended cooking temperature from 160 degrees to 145 degrees in May and added a 3 minute rest time.

Chicken Cordon Bleu Shells and Cheese

It's been awhile, but I finally have a new recipe to share. Chicken Cordon Bleu Shells & Cheese! We love Chicken Cordon Bleu...but this was just as savory and a lot more fun to make...and eat!  It's a scrumptious casserole full of  flavor and texture. It would also be a great meal to take to someone because it can be thrown together and kept in the refrigerator for a day or two until it can be baked off.

 Ingredients

1/2 box or 7 oz of medium sized pasta shells. (I used the whole wheat variety)

1 lb of chicken breast

1 1/2 c. of  cubed ham
1 tbsp. olive oil

salt & pepper

3 tbsp. prepared Dijon mustard

1/4 tsp parsley

1/4 tsp garlic powder

3 tbsp. butter
3 tbsp. flour
6 oz (or 6 slices) of Swiss cheese cubed
3 oz (or 3 slices) of provolone cheese cubed
2 c. of 2% milk
1/4 c. of good white wine

1 slice of french bread, approx 1 1/2 inch thick

1 tbsp butter
1/4 c. Parmesan
1/4 tsp. parsley


Directions

Cube chicken breast, season with salt, pepper, 1/4 teaspoon of parsley and garlic powder and cook in olive oil over medium heat until no longer pink. Stir in 2 tablespoons of Dijon mustard and set aside.

Prepare pasta, cooking until Al dente. Drain and set aside.
While pasta is cooking, melt butter in a medium sauce pan over medium heat. Whisk in 2 tablespoons of flour until fully incorporated (mixture will appear clumpy, but will be broken up in the next step) Cook for a few moments, stirring constantly. Slowly add 2 cups of milk, whisking until all lumps are dissolved. Cook until mixture begins to bubble and is thickened. Remove from heat* and stir in Swiss and Provolone cheeses until incorporated, reserving a handful of Swiss (or about 2 oz) for the top of the casserole. 

 *Hint, if heat is still on while cheese is added it could break down the cheese, causing sauce to become grainy.

Preheat oven to 350 degrees.

In a large mixing bowl, combine pasta, chicken, ham, and cheese sauce. Add 1/4 cup of white wine and stir in the remaining Tablespoon of Dijon mustard. Place in a greased casserole dish. Top with remaining Swiss cheese.

Tear french bread into small chunks and place in a food processor with butter, Parmesan, and parsley. Pulse until small crumbs form. Crumble over pasta mixture.

Cover dish with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until crumb topping is golden and cheese is bubbly.

One Cheesy Porkchop

And No... I'm not talking about my husband. Though he is pretty cheesy!

I'm talking about Asiago-Crusted Pork Chops, slightly modified from Cooking Light. The best thing about this recipe is that you can make it, start to finish, in under 20 minutes. Not to mention that it is absolutely delish! If you're looking to impress,  this one definitely gets points for taste and presentation.  You can't go wrong with crusty golden brown Asiago cheese.

Asiago-Crusted Pork Chop

Yield: 4 servings
4 (4 ounce) boneless center-cut loin pork chops
1 egg white, lightly beaten
1/2 c. panko (Japanese breadcrumbs)
1/2 c. grated Asiago cheese
1/4 t. salt
1/4 t. black pepper
2 T. extra-virgin olive oil
4 lemon wedges
2 tsp chopped fresh thyme

Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.

Separate egg white from the yolk and place in a shallow dish. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white and then dredge in the panko mixture, pressing down to coat evenly.

Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and  cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit)Remove pork to a plate or serving platter. 

Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.

Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!