Tag Archives: onions

Crock Pot Pulled Pork

Warning! This post is not for my vegan followers!!!!

This recipe makes pulled pork easy. With about half an hour of prep time, mouth watering, savory, delicious pulled pork is ready by dinner time! Bonus? The house smells fabulous in the meantime.

IMG_0639.JPG

Start by slicing two onions and four cloves of garlic and placing them in a six quart crock pot. This will be the foundation for the pork. Add one cup of water. There should be just enough water to cover the onions.

Next, make the dry rub. I use one cup brown sugar mixed with one tablespoon of cayenne, two tablespoons cumin, two tablespoons garlic powder and two tablespoons onion powder. Mix together and add salt and pepper to taste. Feel free to improvise and use your favorite dry rub.

Use half of the dry rub to coat a five pound pork shoulder on all sides. The remaining half can be stored in a mason jar until the next time you need it. Place the pork shoulder, fat side up, in the crock pot. This will allow the fat to melt away and baste the pork all day.

IMG_0640.JPG

Cook on low for ten hours, and this is what waits for you when you walk in the door after working all day. Or, if you have been home all day, it is waiting for you at dinner time.

IMG_0641.JPG

Remove the pork and the onions from the crock pot and separate. The onions can be used as a condiment or mixed back in with the pork. They are so flavorful after simmering away all day. Be sure to leave the liquid in the crock pot.

IMG_0642.JPG

Using two forks, pull the pork into bite size shreds. Once the pork is pulled, add back into the crock pot with the juices. Stir well to combine.

While pulling the pork, separate out the fat and the bone. I have no suggestions for the fat, except to get rid of it. However, the bone will add delicious flavor to soup or stock.

IMG_0643.JPG

Now it is time to eat! Of course, this pulled pork is great for sandwiches topped with some creamy coleslaw, but get creative! It is also excellent for loaded baked potatoes or nachos.


Chicken Vegetable Soup

I know it is cliché, but chicken soup really is good for the soul. When I am not feeling well I crave chicken soup.  I am not sure if it is physical or psychological but chicken soup definitely makes you feel better, no matter what ails you. Actually, it is not just when I am not feeling well, I love chicken soup at anytime.

At a recent doctor’s appointment, she told me to go home, rest and eat some chicken soup. I came home, looked through the fridge and created this chicken vegetable soup. You could definitely add noodles or rice if you wanted to; but they are really not necessary.

First...the aromatics

First, the aromatics. I chopped three onions and diced an entire bulb of garlic. You can never have enough garlic in my opinion. Especially when I am not feeling well, my taste buds demand its strong flavor.

onion and garlic into the pot

In my favorite dutch  oven over medium heat, I melted one tablespoon of butter and added one tablespoon of extra virgin olive oil. Add in the onions and garlic and sauté until they just begin to get translucent.

Add in the chicken...

Add in two large boneless skinless chicken breasts. Chicken thighs would be fabulous in this soup, however, chicken breasts are what I found first in the freezer. Cook for four minutes or so  per side until slightly browned and remove to a separate plate.

Shiitake mushrooms

Add in the mushrooms

Rough chop and toss a generous handful of shiitake mushrooms into the dutch oven and sauté until browned. Do not salt yet!!!! The mushrooms will not brown nicely if you salt them. Any other mushrooms could be substituted here as well.

Beautiful Kohlrabi

Look at these beautiful kohlrabi!!! I could not resist them at the farmers’ market. I remember the first time I saw them thinking “what on earth are these funny looking things”. I really have learned to love this strange root vegetable. Kohlrabi has a nice mild and slightly sweet flavor. Feel free to replace it with turnips, parsnips, or even potatoes. I cut four of them up into small cubes.

Peppers

Next, some colorful sweet peppers. Feel free to use whatever sweet peppers you have on hand. I was fortunate enough to have all these great colors in the fridge. I love cooking with a lot of color. I find it makes eating more fun if you savor your food with your eyes first. Rough chop four sweet peppers.

Next? The kohlrabi and peppers join the party!

Add the kohlrabi and the peppers

Next the kohlrabi and peppers get added in. See what I mean about color? It really makes you want to devour your food! At this point season well with salt and pepper.

Chicken!

Chop the chicken so it is roughly the same size as the vegetables and add in back into the dutch oven. Stir to combine.

Chicken Vegetable Soup 10

Rough chop a handful or two of kale. This is going to look like a lot of kale, but remember, it shrinks!

Add the kale!

Add in the kale, mix well to combine.

Adding broth

Add in six cups of unsalted chicken stock and stir well to combine. It is starting to look like soup! Bring to a boil and then reduce heat to simmer.

After simmering

Allow to simmer for at least thirty minutes until the vegetables are tender, the chicken is cooked all the way through, and the flavors have married nicely. Adjust seasonings as necessary. I seasoned with salt, pepper, paprika, and fresh parsley.  If you are not ready to eat right away turn the heat all the way down to low and continue simmering.

Served!

Ladle into your favorite bowl and enjoy! This soup is hearty enough to be served all on its own; the only thing I might add is some nice crusty bread.


Home Brew Beef Stew

That’s right, I said home-brew! I am fortunate enough to have a hubby who brews his own beer and mead. This recipe includes one of his home-brewed beers and I was very pleased with the flavor it provided. In the bitter cold of winter, nothing warms me up quite like a good stew.

Home Brew Beef Stew 1

Start by coating one pound or so of stew meat in seasoned flour. I used salt, pepper, garlic powder, onion powder and smoked paprika. Whatever seasonings you want to include will work though.

Home Brew Beef Stew 2

Next, in batches, brown the meat over medium-high heat right in the dutch oven you will use to build the stew. The browned bits left behind will provide another layer of flavor.

Home Brew Beef Stew 3

Once browned, remove the stew meat to a paper towel lined plate to drain. This will make for a non-greasy stew.

Home Brew Beef Stew 4

While the stew meat is browning, prepare all of the aromatics. Peel ten cloves of garlic and leave whole. Rough chop two onions, two parsnips, two carrots and two celery stalks. I include the leaves from the celery stalks as well.

Home Brew Beef Stew 5

Once all of the stew meat is browned and resting, start sauteing the aromatics. Saute until they begin to get tender. At this point grate in the garlic using a microplane or garlic press.

Home Brew Beef Stew 6

While the aromatics are sauteing, chop four potatoes. I had some plain old russet potatoes on hand. Red potatoes would work nicely as well.

Home Brew Beef Stew 7

Once the aromatics are beginning to get tender, add the stew meat and potatoes in. Looks and smells fabulous already.

Home Brew Beef Stew 9

This is where the home-brew comes in. Of my choices in the pantry, I decided to use on of my hubby’s Everyday IPAs. Everyday IPA is a moderately hoppy IPA. Perfect for in my stew. If you are not lucky enough to have a hubby who brews his own beer, twelve ounces of your favorite beer will work.

Home Brew Beef Stew 8

Pour the beer into the stew and stir well. Take a moment to admire the beautiful caramel color and the bubbles the beer brings to the stew. Be sure to scrap all the lovely brown bits off the bottom of the pot. They will add an incredible depth of flavor.

Home Brew Beef Stew 10

At this point, add in thirty-two ounces of beef stock, a handful of bay leaves, thyme leaves, salt and pepper. Stir well to combine.

Home Brew Beef Stew 11

Turn the heat down to medium-low and allow the stew to simmer for several hours until the vegetables are all tender and the meat falls apart in your mouth. Stir occasionally.

Home Brew Beef Stew 12

After several hours of simmering, the stew will thicken considerably and become a beautiful deep brown. The house will smell amazing as well. This is how you know the stew is done.

Home Brew Beef Stew 13

This stew requires no accompaniments. It will fill you and warm you to the core all on its own.


Mrs. Twinkle

My Wonderful Little World

Vegan Needs

Vegan Lifestyle. Vegan beauty, Food, Reviews & More

Serena Glow - health, vitality and food

Health, eating for abs, fitness, natural beauty secrets

Kelly's Nutrition Corner

Nutritious food with a delicious taste!

Fly 'n Cook

Cooking can be as much fun as Flying!

The Sister Slice

We can't do it all but we do a lot… here's just a slice

A year of reading the world

196 countries, countless stories...

Life is Short. Eat hard!

Our Endless Search for Fantastic Food!

alexsfood

Occasional food reviews and blogs

theflexifoodie.wordpress.com/

Delicious plant-based, whole food recipes & my healthy living tips!

D eats at...

where there's food, there's me!

The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It

The Love (or Not) of Food and Everything That Goes with It

leanstreak.wordpress.com/

Guilt-free Feasting.

I'd Eat It

For Bold, Budgeted Feeding Machines

whenharrymetcelery.wordpress.com/

A gourmet vegetarian blog

Promenade Plantings

from seed to plate

BunnyandPorkBelly

life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com