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Tuesday, November 27, 2012

Slow Cooker BBQ Beef

A crock pot is an easy, efficient method of slow cooking meats. In some parts of the country (Not Tucson) it's getting too cold to grill outside and oven roasting can overheat the house. This quick and easy recipe calls for BBQ beef, but a pork loin can be substituted.

                                                    Slow Cooker BBQ Beef

3# chuck roast or bottom round
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 1/2 cups ketchup
1 Tbl spoon Lee and Perrins  or Worcestershire Sauce
5-6 garlic cloves crushed
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp. salt
1/4 tsp black pepper

Place beef in slow cooker set on low. Mix all ingredients in a bowl and pour over beef. Cover and cook on low for 5 hours, then high for 2 hours. (If you are out, cook on low for 8-9 hours)

When beef pulls apart easily, remove from pot, and shred. replace in slow cooker, spooning liquid over meat. Serve on a bun with fries and a side of slaw or baked beans. Sauce can be thickened by reducing over med heat in a saute pan.

Monday, November 19, 2012

Herb Roasted Pork Loin

In honor of the javalinas descending on my front lawn and destryoing everything, here is a great recipe for pork. You could substitute javalina, but don't get caught.

                          Herb Roasted Pork Loin

1- 4# Pork loin, trimmed
10 small red potatoes, quartered.
2 white onions, peeled and quartered (Leave one end intact to hold together)
5 carrots, peeled, halved (large end), and sliced into 1-inch pieces
4 tbl spoons olive oil
2 tsps dried thyme
2 tsps garlic powder
2 tsps onion powder
2 tsps cumin powder

In a small bowl, toss onion, potatoes, and carrots with 2 tbl spoons olive oil, and half the
herbs. Sprinkle with salt and pepper.

Rub pork loin with remainign 2 tbl spoons olive oil, then pat on dry herbs and sprinkle liberally with salt and pepper.

In a preheated 350 degree over, place pork loin on a rack in a shallow baking pan. Cook 45-50 minutes. Place vegetables around pork loin and cook 45-50 additional minutes (Internal temperature 140-145 degrees). Remove from heat, cover with foil, and let rest 15 minutes for juices to settle before slicing.

Serves 8

In Arizona or Texas, eat on back deck and pretend you're eating obnoxious javalinas.

Monday, November 12, 2012

A Warm-Me-Up-Meal: Adobo Chicken

As the weather grows colder, a good, spicy meal serves to warm you up. Southwestern is perfect for this. This complete meal is quick and easy.

                                                                   Adobo Chicken

4 boneless chicken breasts
1 lime, juiced
2 Tbl spoons Chipotle peppers in adobo sauce
1 tsp minced garlic
1 tsp dried oregano
1 tsp cumin
1 tsp smoked paprika

In a bowl, mix all ingredients except chicken. Divide mixture and spread over breasts skin side. sprinkle with salt and pepper. Grill for 6 minutes per side or bake in 425 degree oven for twenty minutes.

                                                          Adobo Jack Mashed Potatoes

8 medium potatoes, peeled and cubed (Precooked microwave mashed potatoes or even instant         potatoes can be used, but fresh potatoes have more flavor)
1/4 stick butter
1 Tbl spoon Adobo sauce (More if you like heat)
1/2 cup shredded Monterrey Jack cheese

Cover potatoes with water and cook for 15-20 minutes until tender. Drain. Mash, stir in butter, Adobo sauce, and cheese. Salt and pepper to taste.

                                                                        Arizona Corn

4 cups frozen corn
1 tbl spoon butter
1 Jalapeno, seeded and minced
2 Tbl spoons small diced red peppers
1 tsp dried oregano

Place corn in microwaveable dish, add other ingredients and cook for 6-7 minutes, stopping and stirring every couple of minutes.