Pulled Pork Two Ways
I use the crock pot to prepare these two recipes; the pork comes out flaky and moist, full of flavor. Place the pork loin in the crock pot and season with the All purpose spice rub and cover with the enchilada sauce, add a little water if needed. Cook for about 4-5 hours at high. Remove from the crock pot and flake using two forks. Transfer to a serving bowl and add some of enchilada sauce to the pork.
I thought about my commitment to lighten things up so the first way is served on a bed of red leaf lettuce, topped with chopped zucchini, green onion, brown mushrooms, and tomatoes.
The other way is similar to a sloppy Joe. Take a whole wheat burger bun and place each side on a broiler rack and place a slice of American cheese on top. Place in the broiler until the cheese is just melting. Remove from the oven and top with the vegetables, pulled pork and some shredded cheese. Place back in the broiler until the cheese melts.
Both ways make my mouth water.
1-2 lb. Pork Loin
2 tbsp. All-purpose rub
1 large jar of enchilada or red chili sauce
1 zucchini chopped
4 brown mushrooms chopped
1 tomato chopped
2 green onions chopped
6 whole wheat burger buns
6 slices American cheese
Shredded cheese, your choice
4 leafs of red leaf lettuce
Black Bean and Green Onion Omelet
This morning I was looking in my refrigerator saying “who wants me to cook them today”, yes I talk to my food, I bet you do too. So what jumps at me, leftover black beans, green onions, and eggs. See what happens when you talk to your food, you get great answers.
3 large eggs or 4 medium
¼ cup cooked black beans
1 Green onion, chopped
Paprika, just a sprinkle on top of the eggs when first put in the pan
1 tsp. Parmesan cheese, grated
Heat the olive oil in a medium skillet over medium heat. Place the black beans and green onion in the pan and cook for one minute.
Mix the eggs using a fork or whisk.
Add the eggs to the skillet, season with pepper and paprika and cook on one side until the eggs are no longer runny.
Sprinkle a tsp. of Parmesan on top to the eggs, fold over and cook for 30 seconds. To serve, slice in half, serves two.
Something very basic that we all should cook frequently because you can usually get more than one meal from it and it is economical. The problem is that sometimes we overcook the chicken or get a greasy mess. The trick to a great roasted chicken is to place a wire rack in the bottom of the roasting pan and place the chicken on top of the rack. The other key is to season the chicken well and not to overcook the chicken. I know we are all afraid of undercooked chicken so what do we do? Get a good oven thermometer so you can tell the temperature of your roasted chicken.
1 whole Roasting chicken
1 tbsp. Olive oil
1 tbsp. Butter
Salt and pepper
1 pinch Red pepper flakes
1 bunch Green onion tops (green only)
Rub olive oil all over the roast chicken. Put butter under the skin on both sides of the breast. Season the roast chicken with onion, garlic, salt, pepper, oregano, basil, and red pepper flakes to taste. Put the tops of the green onions into the cavity of the chicken. Place in a 375 oven and roast for 1 hour and 15 minutes. Keep an eye on your oven thermometer to make sure you don’t overcook the chicken. Remove from the oven and let the chicken rest for at least 15 minutes before carving.