Southwestern Chili Mac

This recipe was inspired by Picky Palate's Southwestern Chicken Chili Mac. It looked so delicious, I knew we had to try it.

I changed a few ingredients based on my family's preferences and what we had on hand. I had Pork Carnitas in the freezer and used that for the meat.

SOUTHWESTERN CHILI MAC
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1/2 lb. small pasta, cooked al dente, drained and rinsed (shells, wagon wheels, elbows or spirals)
2 cups pork carnitas (or other shredded, cooked chicken or pork)
1 medium onion, finely chopped
1 small bell pepper, finely chopped (any color)
1 TBL minced garlic
1 10-ounce can Ro-Tel diced tomatoes with chilies, mild
1 1/2 cups chicken broth
1 cup corn (canned, frozen or fresh)
1/2 can red beans, drained and rinsed
1 TBL chili powder
1 TBL cumin
1 tsp dry Ranch salad-dressing mix
1/4 cup chopped fresh cilantro
1/2 cup shredded Cheddar-Jack cheese
oil for the pan

In a deep skillet, cook onions and peppers until softened, about 5 minutes.  Add garlic and cook 1 minute more.  Add remaining ingredients except cheese.  Stir until well combined and simmer until heated thoroughly.

In the future I will season this differently.

Ro-Tel adds enough spice that I could have done without the chili and cumin. Also, I'd rather use a can of tomato sauce and half a can of water for the liquid rather than chicken broth.

Remember to choose the right pan for the job. It's always better to have a pan that's a little bigger than you need--the pan on the right is the one I used for this recipe and I barely squeezed it all in. Stirring without spilling was a tough job.

This is a great way to use leftover cooked chicken or pork--or pasta that was leftover from another meal. I used half a can each of corn and beans, and froze the rest for next time. (Yes, canned vegetables can be frozen in appropriate containers). We really liked this easy, pantry-friendly dish.

Takeout You Can Make at Home: Chipotle

Blame it on my college student. He and his friends discovered Chipotle Mexican Grill, where hungry college kids can eat a huge meal for about $8 including a drink. Then he got me hooked on it.

Then I started wondering how I could make it at home. A little Google here, a little help from Top Secret Recipes Unlocked by Todd Wilbur, and a tried-and-true Pork Carnitas recipe from A Year of Slow Cooking got me to something that's pretty darn close. It satisfied two Chipotle-loving college students, plus three more people, and there's enough left over for at least 4 lunches. I'm guessing this recipe would yield 8 servings, probably for the price of 2 meals at the restaurant. (Not everyone likes beans, so I didn't make too many there. Just double the recipe if you need more).

There are a lot of components to this meal and some need to be made ahead. So I'm listing these in the order of prep.

Pork Carnitas (my kids said the spice wasn't right for Chipotle, but if I ever figure out what spices they use in the Carnitas, I'll just sub them in and use this technique.)

CHIPOTLE-STYLE PICO DE GALLO

3 medium plum tomatoes (about 1 pound), diced
1/4 cup finely-chopped red onion
2 TBL jalapeno peppers, chopped fine (I used the ones from a jar)
1/4 cup fresh cilantro
juice of one lime
1/2 tsp kosher salt

Combine and chill for several hours before serving.
(This was so good and so easy to make! It will be great with tortilla chips too.)


CHIPOTLE-STYLE CORN SALSA

2 12-oz bags frozen corn, thawed
2 TBL jalapeno peppers, chopped fine (I used the ones from a jar)
1/4 to 1/3 cup finely-chopped red onion
1/4 to 1/3 cup chopped fresh cilantro
juice of one lime
salt to taste

Combine in a large bowl. Serve at room temperature.


CHIPOTLE-STYLE PINTO BEANS
1 can pinto beans with liquid
1 TBL bacon fat
1/4 tsp oregano

Combine in a small saucepan. Cook over low heat until most of the liquid is absorbed (about 25 minutes). Remove from heat and cover until ready to serve.

CHIPOTLE-STYLE BLACK BEANS

1 can black beans with liquid
2 TBL bacon fat
1/4 cup finely-chopped onion
1 heaping TBL minced garlic
1 tsp cumin
1/4 tsp oregano
1/2 tsp salt
dash liquid smoke

Combine in a small saucepan. Cook over low heat until most of the liquid is absorbed (about 25 minutes). Remove from heat and cover until ready to serve.


CHIPOTLE-STYLE CHILANTRO-LIME RICE

In a rice cooker, combine:
3 measures long-grain white rice (my rice measure is less than a cup)
water to correspond with 3 rice measures, depends on the cooker manufacturer --I just fill to the line on the cooker
1 TBL butter

When the rice is cooked, stir in 1/4 cup minced fresh cilantro and the juice of one fresh lime.

ADD YOUR OWN TOPPINGS: sour cream, guacamole, Cheddar-Jack cheese

For the record, I got the fresh cilantro from my garden!

Roast Pork with Orange Pan Sauce

Get the recipe with photo and nutrition information at Cook and Count!

Honey Mustard Pork Chops

Here's an easy way to make juicy baked pork chops. Since you bake them in a foil packet, clean-up is really easy.

HONEY MUSTARD PORK CHOPS

4 center-cut boneless pork chops (you can use bone-in but add at least 10 minutes to cooking time)
1 TBL olive oil
2 TBL honey mustard
Garlic powder
Freshly ground black pepper
1 small onion, thinly sliced

Preheat the oven to 350.
Line a 9X13 baking pan with foil, leaving enough overlap so you can close the foil over the top of the pan.
Brush the bottom of the lined pan with olive oil. Place pork chops in a single layer in the pan.
Spread honey mustard over the top of the pork chops. Sprinkle garlic powder and pepper on each.
Top the pork chops with the sliced onions.
Close the foil so the pan is covered tightly.
Bake 45 minutes.

Survival Dinner: Slow-Cooker Pork Chops

This meal is great for days like today.  I have to pick up my daughter from her sports practice sometime after 6, then get dinner on the table, eat, and return to her school for a 7:00 parents' meeting.

I am thankful for my rice cooker (it's filled and ready.  When I leave to pick her up, I'll turn it on) and for microwave "steam-in-the-bag" broccoli.  Those things, and my slow cooker, will allow me to get dinner on the table quickly tonight!

Slow-Cooker Pork Chops

4 boneless pork chops
2 cups barbecue sauce
2 tbl olive oil

Oil a skillet or griddle and brown the pork chops on the outside.  Do not cook them all the way through--they'll finish in the slow cooker.
Spread a little of the barbecue sauce over the bottom of the slow-cooker crock.  Place pork chops on top.  If they overlap, make sure there's some sauce in between the pork chops.  Pour the rest of the barbecue sauce over the pork chops.
Cover and cook 1 hour on high, then switch to low for 3 hours.

Pork Carnitas in the Nesco Roaster

The original recipe can be found at A Year of Slow Cooking. I modified the directions to work with a 6-quart Nesco roaster, which can slow-cook, but not quite as slowly as a traditional slow cooker. I also used a different cut of meat than the original recipe called for; I was using what I had in the house.

I'm pleased with the results. This made a lot, and I'll freeze the extra for sometime when I need a quick meal (just reheat and serve in warm tortillas!)

2 pounds boneless pork roast
1/2 cup orange juice
1/4 cup lime juice (about 1 large lime)
2 tablespoons minced garlic
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
flour tortillas
sour cream and salsa for toppings

Use a 6 quart Nesco roaster. Preheat to 400. Rub salt and cumin all over the pork, then put the pork into the roaster. Add garlic. Mix the lime juice, orange juice and beef broth. Pour this mixture evenly over the top.

Turn the roaster down to 225 and cook for about 5 to 5 1/2 hours, or until the pork shreds quite easily with a fork. Remove the meat, leaving the drippings in the roaster. Completely shred the meat and return it to the roaster. Mix it with the drippings, cover, and turn the temperature down to "keep warm" until you're ready to serve it.

Serve on warmed tortillas with desired toppings.

Chinese-Hawaiian Barbecued Ribs

Source: Nesco Roasting Yahoo group

SAUCE for up to 4 lb country-style ribs:

3/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sherry
1 tsp salt
1 garlic clove, smashed (or 1 TBL minced garlic from a jar)
1 tbl ground ginger

Reserve some of the sauce for basting on the grill.

Use the rest of the sauce to marinate the meat at least 3 hours, or up to 1 day.

Preheat a Nesco at least 12-qt to 300, put in the ribs and marinade, and bake about 3 hours. Or place in a large roasting pan, cover with foil, and bake in your oven at 300 for 3 hours.

Grill 15 minutes, basting with reserved sauce, until crispy.

Maple-Glazed Pork

From Cooks Illustrated Website:

INGREDIENTS
1/2 cup maple syrup , preferably grade B
1/8 teaspoonground cinnamon
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast, preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.

2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.

I will probably try this in the Nesco 6-qt with convection fan next time. But it worked great in my Cooks hard-anodized nonstick skillet. This was absolutely delicious and smelled amazing while it cooked. The meat was juicy and the glaze was so sweet.

Sweet and Sour Pork

Originally posted by Lizzie-boo at Family Corner.

1 1/2 lbs. pork shoulder, cut into thin strips or cubes*
2 Tbsp. oil
1/2 cup water
20 oz. can pineapple chunks, drained, reserving juice
2 carrots, peeled and cut into thin diagonal slices
1/2 medium onion, cut into chunks
1/2 red bell pepper, cut into squares
1/2 green bell pepper, cut into squares

1/4 cup brown sugar
2 Tbsp. cornstarch
1/4 cup white wine vinegar
1 Tbsp. soy sauce

Brown pork in hot oil. Add water; cover and simmer until tender, about 1 hour. Drain pineapple, reserving juice. At the half-hour point, add carrots and onions on top of pork to steam. At the 3/4 hour point, add peppers and pineapple.

Combine brown sugar and cornstarch in a small saucepan. Add reserved pineapple juice, vinegar and soy sauce. Cook over low heat until thick, stirring occasionally. Pour over hot pork mixture, stir to combine, and heat gently for 10 minutes or longer.

Serve over rice.

*Boneless pork loin or pork chops, cut in strips or cubes, can also be used.

Spanish Rice with Pork and Onion

1 pkg. Spanish rice mix
1 lb. boneless pork (any cut)
1 medium onion, diced

Prepare rice mix according to package directions. I use Rice-a-Roni so I also need a can of diced tomatoes. "Petite diced" work really well here.
In a skillet, brown the port and onion until pork is cooked through and onion is tender.
Add the prepared rice mix to the skillet and heat until well blended.
This makes a very easy, spicy casserole.

Source: MomsMenu

Balsamic Roast Pork with Roasted Potatoes and Vegetables

1 boneless pork loin roast, about 2 pounds
2 yams, peeled and cut in chunks
4 potatoes, peeled and cut in chunks
1 cup baby carrots
3 tbl each olive oil and balsamic vinegar
Salt and pepper

Mix oil, vinegar, salt and pepper.
Place pork roast in roasting pan. Pour a little of the oil mixture over the top. Toss the rest over the vegetables in a mixing bowl.
Spread the coated vegetables around the pork in the pan.
Bake, covered, at 325 for 1 hour and 15 minutes.

Teriyaki Pork

Teriyaki Pork for Nesco

4 boneless pork chops, cubed
1 tbl cornstarch
1 tbl cold water
1/2 cup white sugar
1/2 cup Dark Soy SAUCE (reg. works too)
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp pepper
2 tbl Orange Juice (optional)

Put all of the above into a saucepan over LOW heat until it bubbles...it will thicken up more later. Pour some of the sauce into bottom of cookwell of roaster oven. Add pork cubes and then the rest of the sauce. Bake at 325 degrees; stir 1/2 way through cooking. Bake 25 to 30 minutes.

This can also be made in a regular oven, in a Pyrex pan.

I serve it with brown rice...it has a rich, not too sweet sauce.

SOURCE: Bensmom526 at Family Corner

CARBS in the sauce:  70