Slow Cooker Cuban Pork

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Slow cooker recipes should be mandatory when it starts getting cooler out. Not only do the meals leave the house smelling scrumptious, but it's hard to get motivated to cook when it starts getting dark by the time you get home from work. Set this on low before you leave the house in the morning, and it will make your life much easier.

I combined a simple Cuban-themed marinade consisting of orange juice, lime juice, cumin, cilantro and garlic to toss over the pork. My husband is half Cuban, so I knew his reaction would be a testament to if the pork was good or not. And he proclaimed it "amazing" multiple times, so I guess it passed the test. We had these on a tortilla with romaine, black beans, sour cream and cheese. The pork was also great on a sandwich bun the next day. Enjoy!

Printable Recipe

Ingredients

• 1 onion, sliced
• 1 (3-4 lb.) pork shoulder or butt
• Salt and pepper, to taste
• 1 cup orange juice
• 1/4 cup lime juice
• 1 tsp. cumin
• 1 tsp. dried cilantro
• 3 tsp. garlic, minced
• Tortillas, for serving
• Rice, for serving (optional)
• Black beans, for serving (optional)
• Shredded romaine, for serving (optional)
• Pico de gallo or salsa, for serving (optional)
• Light sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Place the onions on the bottom of the slow cooker. Top with the pork, fat side up. Season with salt and pepper.

In a separate bowl, mix the orange juice, lime juice, cumin, cilantro and garlic. Pour over the top of the pork.

Cover and cook on low for 8-10 hours. Remove from slow cooker and shred using two forks. Discard all fat. Return to slow cooker with one cup of the remaining liquid. Cook for an additional 30 minutes. Serve on tortillas or over rice with black beans, romaine, light sour cream, cheese and pico de gallo.

Source: SK Original

Chicken Teriyaki Stir-Fry

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Towards the end of my pregnancy, I wasn't in the mood to eat too often. Not because I was having food aversions, but because I felt like there was NO. MORE. ROOM. in my stomach. Every inch of space felt like it was taken, and food was the last thing I wanted to add to the equation.

Since I still needed to feed my growing baby (and my husband), I preferred lighter meals when I had the energy to cook. I made this Chicken Teriyaki Stir-Fry, which was packed with vegetables and had amazing flavor. It was light enough for me, but when paired with some rice made a full meal. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. oil
• 1 lb. chicken breasts, cut into strips
• 3 carrots, peeled and sliced thin
• 1 red pepper, sliced into thin strips
• 12 oz. fresh broccoli florets
• 8 oz. mushrooms, sliced
• 1 onion, sliced thin
• 3/4 cup reduced-sodium soy sauce
• 1/4 cup light brown sugar
• 1 1/2 tbsp. agave nectar
• 2 tbsp. rice vinegar
• 2 tsp. garlic, minced
• 2 tsp. ginger, grated
• 1/4 cup water
• 2 tsp. cornstarch
• Sesame seeds, for serving
• Rice, for serving

Mix soy sauce, brown sugar, agave nectar, vinegar, garlic and ginger in a small bowl. Mix water and cornstarch until cornstarch is dissolved and add to soy sauce mixture. Set aside.

Fill a medium saucepan halfway with water. Heat water to boiling. Add broccoli and cook for 3 minutes. Drain and set aside.

Heat 1 tsp. oil in a large skillet. Add chicken and cook until done, about 7 minutes. Remove chicken and set aside.

Add remaining 1 tsp. oil to skillet. Add carrots, red peppers, mushrooms, and onions. Cook until tender, about 5-7 minutes. 

Add broccoli and chicken to skillet with other vegetables. Add soy sauce mixture and cook until well-coated, about 3 minutes. Serve over rice and sprinkle with sesame seeds.

Source: SK Original

Loaded Chili Baked Potato

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I still had some leftover potatoes from when we went to the orchard the other weekend, and I was looking for quick and easy weeknight meals to make with them. I know it's going to be hard to cook dinner as often the first few weeks with the new baby, so I'm enjoying experimenting with dinners that can be done in 15 minutes or less. And this is one of them!

I made some quick 30-Minute Stovetop Chili the other night, and decided to use the leftovers for this. You can easily substitute canned chili if you don't have any homemade on hand, but my recipe is really easy to throw together. I love classic loaded baked potatoes with sour cream and cheese, so adding chili to the mix makes the potatoes even better. And you can just add a simple salad on the side to make it a full meal. Enjoy!

Printable Recipe

Ingredients

• 2 large Russet potatoes
• 1 cup chili, homemade (slow cooker or 30-minute) or store-bought
• 2 tbsp. light sour cream
• 1/4 cup Cheddar cheese, shredded
• 1 tbsp. scallions, chopped

Puncture potatoes all over with a fork. Cover each potato with a damp paper towel. Place on a microwave-safe dish and microwave for 10 minutes. Check potatoes by piercing the center with a fork. It should enter easily. If potato is still firm, continue cooking for an additional 2 minutes at a time until fork enters easily. Remove from microwave and allow to cool slightly.

Cut potatoes in half and lightly fluff insides. Top with half of the chili, sour cream, cheese and scallions. Serve immediately.

Source: SK Original

30-Minute Stovetop Chili (Gluten-Free)

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I love making my homemade slow-cooker chili, but sometimes I don't always plan ahead to make it when I want it. I usually only make it during football season when it has the whole day to sit in the slow-cooker. Or maybe on a select winter night when I go to bed early and don't mind waking up early to get it started. But when it's a Wednesday and I'm in the mood for some chili at 6pm, I need a quick alternative.

That's when I made this chili. It doesn't sit all day so it doesn't get as thick as it normally would, but my goodness, this is a great alternative. I used most of the same basic ingredients that are in my slow-cooker recipe, so the flavors are still there, but it only takes a half hour to prepare (a little longer if you have time to spare). It's packed with ground beef and beans, plus there's a little heat from the green chiles. Try this one out next time you're in a time crunch. Enjoy!

 

 

Printable Recipe

Ingredients

• 1.5 lbs. ground beef
• 1 large onion, chopped
• 2 cans dark red kidney beans, drained
• 1 (15 oz.) can diced tomatoes with green chiles
• 2 (15 oz.) cans tomato sauce
• 2 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tbsp. sugar
• Dash of salt

In a Dutch oven or large skillet, cook meat and chopped onions. Cook until meat is brown. Drain and add back to Dutch oven.

Add kidney beans, tomatoes with green chiles, tomato sauce, chili powder, cumin, sugar and salt. Stir well.

Cover and allow to simmer over medium-low heat for 20-25 minutes (the longer you can let it sit the better, but it will still taste great if you're in a rush). Enjoy!

Source: SK Original

Crispy Seasoned Hash Browns

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Good thing potatoes stay good for a while, because I found myself with a whole bag-load of them after we went to the farm and absolutely no inspiration for what to do with them. Until Saturday came. And it was breakfast time.

I used my food processor to shred the potatoes and added an onion while I was at it. The flavor of the onion in the finished batch was delicious. Plus I spruced up the mix by adding some seasoned salt and pepper, and that little bit of kick went a long way. The potatoes got nice and crispy, but you have to make sure to drain them well after shredding to remove all the moisture. Otherwise this process will be somewhat difficult. But once you get that done, your result will be an amazing breakfast. Enjoy!

Printable Recipe

Ingredients

• 3 large Russet potatoes, peeled and chopped into large chunks
• 1 small onion, quartered
• 1/4 tsp. seasoned salt
• 1/8 tsp. black pepper
• 3 tbsp. vegetable oil

Shred potatoes and onion using a food processor.

In small batches, squeeze out as much moisture as you can  from potato mixture using paper towels. Set aside in a large bowl and season with seasoned salt and pepper.

In large skillet, heat oil over medium heat. Add potato mixture in an even layer, and allow to cook for 7-10 minutes or until bottom is crispy. Use a spatula to flip the hash browns, and continue to cook on the other side for an additional 7-10 minutes, or until golden brown. Enjoy!

Source: SK Original