Pork, Uncategorized

Mojo Pork

There used to be this little amazing “mom and pop” type restaurant called Nico’s. I loved going there, almost every single pay day. It was seriously my favorite place to go. I was devastated when they closed down. I understood though. See the owners were a husband and wife duo. Then one winter, the husband had a car accident in the snow and icy weather and had died. She kept it open for a little while, but eventually she closed the business. It was really his dream, not so much hers, is my guess. No matter the recipe I’ve tried, I still can’t get it made like their recipe. This is the closest thing I’ve found. I’d like to try to cook it in the crockpot, just to make it shred easier like Nico’s did.

2 teaspoons Kosher salt

1/4 teaspoon black pepper

4 pound pork shoulder

1/4 cup sour orange juice

1  lime juice

2 teaspoons cumin

2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

 cloves garlic minced

2 leaves bay

In a large pot or dutch oven add the canola oil on medium high heat. Season the pork with the kosher salt and black pepper and brown the pork on all sides. Add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves to a bown and mix it together. Add to the pork and turn until pork is coated. Cover with a lid.  Bake in oven until tender. When the pork is done you can serve as is with the juice on top.

 

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Soups and Stews, Uncategorized

Sausage and White Bean Soup

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Today is a little sad for me. Sometimes we need some good ol’ comfort food to just warm our souls. See….a piece of my heart was broken last month. I feel like a piece of my soul was forever taken. My oldest, who is not biologically mine, left. He moved back to Florida to be with his father. I’m happy for him, but sad at the same time. I think a lot of things have now forever been changed. I do think that it’s for the best, but it doesn’t fix my broken heart. Anyway, I decided I needed a little TLC. What better way to cheer yourself up than to have a big bowl of comfort and just focus on yourself for an evening?

1 Tablespoon olive oil

12.8 oz thin sliced smoked sausage

3 garlic cloves

1 diced onion

3 carrots, peeled and diced

2 celery stalks, diced

30 oz canned great northern beans, drained and rinsed

1/2 teaspoon dry oregano

2 bay leaves

4 cups chicken broth

2 cups water

salt and pepper

3 cups baby spinach

Heat olive oil in skillet. add sausage and cook until lightly browned. place sausage, garlic, onions, carrots, celery, beans, oregano, and bay leaves into a pot. Stir in chicken broth and 2 cups of water. Season with salt and pepper. cook in the crockpot for 7-8 hours on low, or 3-4 hours on high. On the stove top simmer for an hour. When done add in spinach to wilt.

Pork

Crockpot BBQ Ribs

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This is something my mother used to make when I was little. For a long time I wouldn’t make it, but then I’d be stationed in another state and get homesick, so I’d find myself making it. It’s always funny to me how you find yourself making things because you miss them, or you miss someone and that recipe reminds you of the good times. You suddenly just don’t feel so alone anymore. We’re home now, family lives close by. I still catch myself making this dish, because it brings back very fond memories.

This is the crockpot I use. I love this because I can program it and come back later. You should check this out guys!

BBQ sauce

Country style ribs

Add to the crockpot and cook on low for 8 hours.

Chicken

BBQ Chicken Nachos

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Eight years of marriage and my husband takes me to this restaurant called Copper River Grill. We had this really sweet waitress named Denae. She suggested we try these BBQ chicken nachos. We did and we loved them. We decided to try to cook it ourselves at home and maybe we could reminisce about our sweet eight year anniversary.

1 bag tortilla chips

3 chicken breasts

Mexican dipping cheese

1 bottle of bbq sauce

 

Mix 1/2 cup water with half a bottle of BBQ. Add the chicken. Cook in crockpot for 6-8 hours. Separate into chunks and add back to bbq sauce. Add tortillas to a plate and heat in microwave for about 40 seconds. Also prepare the Mexican dipping sauce per directions.

Beef, Uncategorized

Beef Tips

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When I was pregnant with my son I craved beef tips. I wanted them day and night. Everyday for lunch I’d convince my husband that these were required. I couldn’t go on living without them. Everyday I had broccoli, a baked potato, and beef tips. Crazy! These are the best homemade beef tips I’ve had. Add it to your make list!

3 tablespoons oil
1 chopped onion
2 lbs cubed beef tips
1 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 cups beef broth
1 tablespoon corn starch

Heat oil. Sauté onions, add stew meat and brown. Pour in water, soy and Worcestershire sauces, garlic, beef broth, salt and pepper. Cover and cook until meat is tender. Remove a little of the sauce and add it to the cornstarch and reincorporate with the beef.
Cook until thickened.

Beef, Uncategorized

Mongolian Beef

 

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I said a few days ago during my Japanese Rice recipe that we love Chinese and Japanese food. This recipe is ahhhhmazing! You can use any type of beef here. I normally don’t buy the stir fry meat the grocery store carries, because it’s always more expensive. My guys usually eat every last bite of this recipe. When we were stationed stateside we had this most amazing little Chinese restaurant. They always served the BEST Mongolian Beef. This recipe is similar to their recipe. I never was able to convince them that I needed theirs.

2 tablespoons cornstarch

10 oz beef broth

1/4 c water

2 tablespoons vegetable oil

stir fry cut beef meat

1 1/2 c broccoli florets

1/4 c onion chopped

1 teaspoon fresh minced garlic

Dissolve the cornstarch in water and beef broth, set aside. Heat oil in a skillet and brown the beef. Drain oil. Add broccoli, onion, and garlic and stir fry until tender-crisp. Stir in cornstarch mixture. Cover and cook, stirring occasionally until beef is tender and sauce is thick.