This is a very FILLING dinner!
Get a chuck roast (if you have a large family you may need 2..) but for our family I usually get the largest I can find.
Toss it in a crock pot with 1.5 to 2 Family size cans of Campbells Cream of Mushroom, & about a teaspoon of pepper.
Cook on low for about 7-8 hours or high 5-6 or until it pulls apart easily with a fork.
Mashed Potatoes.. Not from a box!!
For my family of 3 I usually do one large baking potato per person or sometimes toss in an extra.. Peel and dice your potatoes into decent sized chunks boil them. You can toss some salt in or if you want garlic potatoes toss 2 to 3 cloves of garlic in the water.
Drain the water.
I never measure I eyeball everything and do things to taste so add butter (I use a lot), Milk for moisture, sour cream about a heaping tablespoon maybe 2, salt, & coarse black pepper. I have a mixer I use to mix the potatoes taste them and add things as necessary!
Asparagus!
I know you think eeeeewwww.. No!
I usually grab one of the asparagus stalks and bend it, where ever it snaps is a good measurement as to where you need to cut the ends. Then you lay them in a dish and lightly drizzle some Olive oil, sprinkle some sea salt and I have a garlic press and I press about 3-4 cloves of garlic onto the asparagus. Now get your hands dirty and make sure everything is evenly coated. You can either bake this in the oven or toss into the broiler. Just keep an eye. You want them to be somewhat crispy but not overly brown or black =]
Tomorrows tacos!...
Use the shredded pot roast and heat up. Get some corn tortillas and put a healthy spoon full into the warmed up corn tortilla and fry them in some veggie oil. Layer on your cheese, lettuce, tomato, guacamole and you're set!!
My friend Jessie and her hubby made some breakfast burritos with the roast too, just put some scrambled egg with bell pepper and onion in and flour tortilla and they said they were Schamazing =]
Hope you enjoy!
Saturday, January 30, 2010
Monday, January 25, 2010
Knock Off Pork Adobo (A Fave!)
So my family got this recipe from a couple who had a restraunt that was going out of buisness. You can make it with chicken too, but we prefer pork spare ribs..
Get a cookie sheet or a dish long enough to hold the spare ribs and catch their juices. Pre-heat your oven to 300 degrees put your pork spare-ribs on the dish and generously sprinkle with apple cider vinegar and pepper and cover with foil.Cook for about 2-3 hours.
Let them rest for about 5 minutes, then cut them individually and put in a large pot. Cut a white onion into 1/4's and toss in the pot, 4-6 cloves of garlic, 6 bay leaves and then toss the stuff for the sauce in..
2 cups water
1/2 cup apple cider vinegar
1 cup La Choy Soy Sauce (you have to use La Choy or it doesn't taste right)
1 1/2 cups Hunts tomato sauce
I bring everything to a boil then I put a lid half way on and drop the temp to low and let simmer for about 45 minutes.
We make a pot of white rice and then spoon the juice from the adobo on top! It's a family fave and my friends love it too!
If you want to do chicken adobo
brown the chicken with 1/2 white onion, 3-4 bayleaves, 2-3 garlic pieces once brown then pour in 1 cup water, 1/4 vinegar, 1/2 cup soy sauce, 3/4 tomato sauce and cook on low for about 1 hour, serve with rice.
Get a cookie sheet or a dish long enough to hold the spare ribs and catch their juices. Pre-heat your oven to 300 degrees put your pork spare-ribs on the dish and generously sprinkle with apple cider vinegar and pepper and cover with foil.Cook for about 2-3 hours.
Let them rest for about 5 minutes, then cut them individually and put in a large pot. Cut a white onion into 1/4's and toss in the pot, 4-6 cloves of garlic, 6 bay leaves and then toss the stuff for the sauce in..
2 cups water
1/2 cup apple cider vinegar
1 cup La Choy Soy Sauce (you have to use La Choy or it doesn't taste right)
1 1/2 cups Hunts tomato sauce
I bring everything to a boil then I put a lid half way on and drop the temp to low and let simmer for about 45 minutes.
We make a pot of white rice and then spoon the juice from the adobo on top! It's a family fave and my friends love it too!
If you want to do chicken adobo
brown the chicken with 1/2 white onion, 3-4 bayleaves, 2-3 garlic pieces once brown then pour in 1 cup water, 1/4 vinegar, 1/2 cup soy sauce, 3/4 tomato sauce and cook on low for about 1 hour, serve with rice.
Tortilla Soup
Okay so this is a recipe my mom gave me it's so awesome we even eat it in the hot Texas Summer days.. But since moving to Fort Drum brings extremely long and freezing Winter this will be sure to make you crave this year round!..
So first off get a whole chicken drop it in a large pot and add in a whole onion (cut that in half) season with some Salt, Pepper, & about a 1/4 of a small bottle of Caldo de Pollo ( you can find this where the Mexican food is at your local grocery store)
Cook the chicken til it's fork tender. Remove it from the broth and take the skin and bones off and shred til it's the way you'll like it. Remove the onion from the broth, and put the chicken aside. Now you're going to toss all your veggies in..
Carrots
Celery
Can of whole tomatoes or 2 fresh tomatoes, pull skin off after cooked mash, stir in..
Cilantro chopped finely
1-2 cloves of garlic
and if you need more salt or pepper or even Caldo De Pollo add it now!
Depending on the amount of veggies depends & size of your pot, cook time will differ, but you want the veggies to be fork tender. While everything is cooking we get corn tortillas and cut them into thin strips and fry them, you will need quite a bit. Let those drain off. Once the soup is done cooking we put the chicken at the bottom of the bowl, then add the tortilla strips and sprinkle some Monterey Jack cheese on top then spoon the soup and veggies into the bowl and then thinly slice some avocado and put it on top usually 3-4 slices is a good amount, if you want you can also garnish with a little bit of cilantro..
Ingredients you will need:
Chicken
Caldo De Pollo
Cilantro
Canned whole tomatoes or 2 fresh
Celery
Carrots
Avacados
Corn Tortillas
Garlic
White Onion
Salt & Pepper
Monterey Jack Cheese
So first off get a whole chicken drop it in a large pot and add in a whole onion (cut that in half) season with some Salt, Pepper, & about a 1/4 of a small bottle of Caldo de Pollo ( you can find this where the Mexican food is at your local grocery store)
Cook the chicken til it's fork tender. Remove it from the broth and take the skin and bones off and shred til it's the way you'll like it. Remove the onion from the broth, and put the chicken aside. Now you're going to toss all your veggies in..
Carrots
Celery
Can of whole tomatoes or 2 fresh tomatoes, pull skin off after cooked mash, stir in..
Cilantro chopped finely
1-2 cloves of garlic
and if you need more salt or pepper or even Caldo De Pollo add it now!
Depending on the amount of veggies depends & size of your pot, cook time will differ, but you want the veggies to be fork tender. While everything is cooking we get corn tortillas and cut them into thin strips and fry them, you will need quite a bit. Let those drain off. Once the soup is done cooking we put the chicken at the bottom of the bowl, then add the tortilla strips and sprinkle some Monterey Jack cheese on top then spoon the soup and veggies into the bowl and then thinly slice some avocado and put it on top usually 3-4 slices is a good amount, if you want you can also garnish with a little bit of cilantro..
Ingredients you will need:
Chicken
Caldo De Pollo
Cilantro
Canned whole tomatoes or 2 fresh
Celery
Carrots
Avacados
Corn Tortillas
Garlic
White Onion
Salt & Pepper
Monterey Jack Cheese
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