Monthly Archives: April 2015

Slow Cooker Shredded Pork Enchiladas

IMG_4363IMG_4358Hello there! Did you realized that May 1st is on Friday?! May is a great month for many reasons… the kick off of summer with Memorial Day, beautiful perennials popping up all over, pulling out the summer dresses and last but not least, GRILLING SEASON begins! This recipe isn’t one that you make on the grill, but don’t worry, I will have plenty more of those coming.

One of the best ways to use a slow cooker is slow cooking a big hunk of meat. Below is what the pork mixture looks like when you take it out of the slow cooker. So tender and flavorful, the pork just falls apart.

Slow Cooker Shredded Pork Enchiladas

  • 3-4lb boneless pork butt or shoulder roast
  • 1 large onion, roughly chopped
  • 6-8 cloves garlic, peeled and smashed
  • 2-3 cups reduced sodium beef broth
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • lots of pepper
  • 4 oz can chopped green chiles, drained
  • 8 tortillas
  • 8oz Monterey Jack cheese, shredded and divided
  • 2 (10 oz) cans enchilada sauce
  • avocado, green onions, sour cream, salsa, etc. for topping

Directions:

  1. Place the onions and garlic in a large slow cooker. Cut the pork into 4 or 5 large pieces and trim any excess fat. Place on top of the onions and garlic in the slow cooker. Add the beef broth and spices. Cook on low for 6-7 hours.
  2. Remove pork from the slow cooker. Shred with a fork (if all goes well it should be very tender and fall apart easily). Place in a bowl with most of the cooked onions and about 1/2 cup of the liquid from the slow cooker to keep the meat moist. Add the green chiles to the pork and onions.
  3. Spray a large baking dish with olive oil spray. Pour a thin layer of enchilada sauce on the bottom of the baking dish. Lay out the tortillas. Place about 1/2 cup of the pork mixture into the middle of each tortilla. Add 1-2 tablespoons of shredded cheese on top of the pork mixture. Roll up and place with the seam side down in the baking dish. Continue this until you run out of filling (I made 8 large enchiladas).
  4. Cover with aluminum foil and bake in a preheated 350 degree oven for 20-25 minutes, or until bubbly. Remove the foil and bake another 5 minutes or so. Let sit for a few minutes before you cut into the enchiladas. Top with the toppings of your choice.

Makes 8 servings.

Recipe adapted from Iowa Girl Eats

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Southern Cajun Chicken and Parmesan Grits

IMG_4311One of my favorite food bloggers is Iowa Girl EatsShe has a fun personality and shares great recipes. She also blogs about traveling and posted a while ago about Charleston, SC, where my husband and I recently visited. We loved the unique southern charm in Charleston. The old homes with huge porches were beautiful and endless. The thing I loved most was the amazing food. We ate our way around Charleston and it was vacation heaven!

This recipe is adapted from Iowa Girl Eats and is very similar to a dish that I had in Charleston at Husk. Husk was my favorite restaurant and my favorite meal of the trip! Here is the outside of the restaurant, so charming:image1 (1)

This was my meal for brunch; shrimp, sausage and grits with a poached egg and saffron sauce. It was out of this world:IMG_3955

Then for dessert we split this Meyer lemon tart with bruleed kumquats. Yes, you heard me right, bruleed kumquats. I’m not kidding you they were one of the most phenomenal things I’ve ever eaten. I can’t even begin to explain how great they were. FullSizeRender (1)

If you get a chance to visit Charleston, I would highly recommend it! Until then, we can eat like we’re in Charleston and enjoy this dish 🙂

Southern Cajun Chicken and Parmesan Grits

  • 2 large chicken breasts, pounded to an even thickness and cut in half
  • cajun seasoning, to taste (I made my own by using garlic powder, paprika, cayenne pepper, thyme, oregano and onion powder)
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large (or two small) green bell pepper, sliced thin
  • 1 large sweet onion, sliced thin
  • 8 oz mushrooms, sliced
  • 2 cups chicken broth

For the Parmesan Grits:

  • 2 cups chicken broth
  • small dash of salt
  • 3/4 cup gluten-free quick-cooking corn grits (polenta)
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon butter

Directions:

  1. Season both sides of the chicken breasts with cajun seasoning. In a large, heavy skillet heat oil over high heat. Brown the chicken breasts for about 2 minutes on each side. Remove them and set aside on a plate, you will finish cooking them later.
  2. Add butter and a bit more olive oil to the same skillet. Add onions and peppers. Saute for 6-7 minutes until tender and they begin to caramelize. Add the mushrooms and saute another 2-3 minutes. Add the chicken back into the pan. Add the chicken broth and bring to a boil. Simmer for 8-10 minutes or until the sauce is reduced by almost half.
  3. While the chicken is cooking prepare the grits. Bring chicken broth to a boil in a medium sauce pan. Add grits and reduce heat to low. Cook stirring frequently for 4-5 minutes. Remove from heat and stir in the parmesan and butter.
  4. In a shallow bowl spoon in a servings of grits. Top with chicken, veggies and sauce.

Makes about 5-6 servings.

Recipe adapted from Iowa Girl Eats

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