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Crockpot Recipes – Easy Recipe for Slow Cooked Pulled Pork

Perhaps the pork month puts you in the mood for some barbecue. What sounds more appetizing is a super tender textured pork meal with taste of a real smoked barbecue – pulled pork.

Pulled pork is usually a nice pork shoulder or butt that is smoked for hours at a low temperature. This easy recipe infuses the pork with a pleasant, smoky barbecue flavor and aroma while slow-cooked in a slow cooker or crock pot. Since I typically add just an ample amount of liquid for my sauce so my meat does not swim in a pool of water, my pulled pork usually ends up a little saucy resulting to an incredibly moist, tasty and tender meat that just falls at the touch of a fork.

Ingredients

• 6 lbs. pork shoulder or pork butt, trimmed of any excess fat
• 1 large onion, sliced finely
• 1 cup ketchup
• 1/2 cup tomato paste
• 2/3 cup of apple cider vinegar, or wine vinegar
• 1/2 cup of brown sugar
• 4 tablespoons Worcestershire sauce
• 3 tablespoons mustard
• 2 teaspoons paprika
• 3-4 pieces crushed garlic, or 1 teaspoon garlic powder
• A dash of cayenne pepper
• 1 teaspoon salt, add more if needed
• 1 1/2 teaspoon ground black pepper
• 3/4 cup water

Directions

Scatter onions on the bottom of your slow cooker, or crock pot then put the pork on top so it sits on the onions. Form your barbecue sauce by whisking all remaining ingredients together in a mixing bowl. Add more pepper or salt if necessary. Pour half of the sauce over the pork. Reserve the other half. Cover and cook on Low for 8 hours maximum.

After the long cooking, remove pork from slow cooker or crock pot and transfer to a large bowl. Cut the meat into strips, or shred with a fork then put back into slow cooker. Cook further for about 5 minutes, or until meat has soaked up sauce just enough. This easy recipe for pulled pork can be held on the “warm” setting in the slow cooker, or crock pot for serving. You may serve on soft sandwich rolls, or plain rice topped with extra barbecue sauce, and a side of coleslaw for some crunch.

At one time I forgot to take the meat out of the freezer the night before to defrost, I’ve been able to cook the same easy recipe for pulled pork in my pressure cooker, frozen, for about 40 minutes with excellent results. You may also add a healthy dose of liquid smoke to the sauce for a stronger barbecue flavor.

Have a barbecue-filled pork month!

More Easy Chicken Breast Recipes

We eat chicken several times per week, so we always experiment with new flavors and new recipes. If time is limited, I always suggest buying a bottle of either already made marinade or salad dressing and marinating the chicken while you’re at work. The flavor seeps into the chicken and when you get home from work, just bake for an hour and you’ll have a delicious flavored chicken.

In this article I’d like to share 2 fruit flavored chicken recipes and one herb flavored recipe. They are Italian Flavored Chicken, Pineapple Flavored Chicken and Apricot Flavored Chicken.

Pineapple Flavored Chicken

3-4 chicken breasts

4 cloves of garlic, minced

½ inch slice of ginger, minced

1 medium sized onion, chopped

1 can evaporated milk

1 can crushed pineapple

½ cup soy sauce

butter for sautéing

Mix together, pineapple, ginger and soy sauce. Marinate chicken in pineapple mixture for 2-3 hours. Saute garlic and onion for a couple of minutes. Add chicken breasts and cover. Cook about 15 minutes. Add marinade to pan and bring to a boil. Cook until done. Once the chicken is done, add the milk, mix and cook a few minutes more.

Italian Flavored Chicken

4 chicken breasts

1/3 cup Italian salad dressing

1 cup parmesan cheese

1 cup Italian bread crumbs

3 large eggs, beaten

Marinate chicken for one hour in Italian dressing. Mix together cheese and bread crumbs. Dip chicken into eggs. Roll chicken in cheese and bread crumb mixture. Pour Italian dressing over chicken and bake for about 45 minutes at 350 degrees.

Apricot Chicken

6 chicken breasts

1 package dry onion soup mix

flour to lightly dust the chicken pieces

1 can apricot nectar

1 can apricot halves

1 small onion, chopped

salt and pepper to taste

Lightly dust the chicken in flour. Place chicken in baking dish. Salt and pepper to taste. Place the chopped onions and soup mix on the chicken breasts. Pour the apricots and nectar over the chicken and bake about an hour at 350 degrees.

Note: I have used apricot preserves and it comes out wonderfully.

Bon Appetite!!

Slow Cooking Recipes – Prepare Meals While You Work in the Office

Your wish to just have to push a button and have your meals be prepared for you are about to come true. We have all experienced times when we have been too tired to even think of cooking a meal when we get home. It is good to have a life partner who shares the cooking chores equally, but for those of us whose partners can’t cook or don’t want to. Fantasies like having to purchase the vegetables and ingredients from the market and some how have a magic genie prepare the meals for us are not uncommon.

Technology has done its part to get this part of the dream come true, well to some extent at least. Dutch ovens and crock pots have made cooking easier for many of us. They are easy to use, economical and fast too. Get yourself one and then search around for some ‘slow cooking recipes’.

These very useful kitchen tools permit the cook to just place the ingredients in them and throw a switch. The crock pot or Dutch oven will do the rest, cooking your food all day long as you work in the office. When you get home you will have a superb meal waiting to be served.

So, where do you find slow cooking recipes? A good place to start is the book store. The Internet is another very resourceful place as well as the grocery store and the rear of packaged ingredients. If you subscribe to some cooking publication you are likely to find a few good slow cooking recipes tucked away in the pages. However, if you already know some ideas, you are already on your way to experiencing your cooking assistant and the magic of crock pot cooking.

There are many slow and they come in all forms and flavors. It is possible to prepare main course meals, casseroles, soups and what not with your crock pot or Dutch oven. If you follow some television cooking program you will be given some very delicious slow cooking recipes and a lot of tips and tricks of how to best utilize your crock pot and Dutch oven. A good place to start your practice with them is to begin with the Internet, some of the recipes are very easy for beginners and once you have a little practice with a few ,meals you will be on your way planning your day for all the time you have free from cooking.

If you are the kind that likes to attend classes, then there is nothing like it. You can get hands on tutorials on slow cooking recipes. This will save you time and give you a jumpstart in slow cooking techniques.

Two Easy Mexican Chicken Recipes

With the hustle and bustle of everyday life, one of the last things you want to do after coming home from a busy day at work is slave over the stove. This is why quick and easy meals are steadily rising in popularity. In fact, many families have to eat dinner on the go in between busy schedules so dishes that also can be reheated are a lifesaver. Both recipes below are quick, easy, and convenient. They can be reheated and are cost-effective.

Both recipes feature chicken. Chicken is one of the most diverse types of meat. You can cook it a number of ways and use specific spices in order to flavor your chicken in anyway. It can adapt to any type of cuisine you desire. In these recipes, chicken is used to take on the flavors that are native to the region south of the border.

Chicken Soft Tacos

This recipe yields 6 servings. If needed, you can easily reheat this dish by cooking in a skillet over medium heat for 5 minutes or by microwaving it covered on high for 1 ½ minutes. When serving, top with shredded cheese, sour cream, salsa, shredded lettuce and chopped tomato.

What You Need:

• 8 skinned and boned chicken breasts halves, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons lime juice
• ½ teaspoon dried oregano
• 1 medium onion, cut into strips
• 6 6-inch flour tortillas

How You Make It:

Sauté chicken in 1 tablespoon hot oil in a skillet over medium-high heat 10 to 12 minutes or until done. Sprinkle with salt and pepper. Cool.

Combine chicken, lime juice, and oregano in a heavy duty zip-top plastic bag. Toss to coat.

Sauté onion in remaining 1 tablespoon oil in a skillet over medium heat until tender. Add chicken mixture and cook until thoroughly heated up. Wrap in tortillas.

Serve as desired.

Spicy Chicken Quesadillas

This recipe yields 5 servings.

What You Need:

• 6 skinned and boned chicken breast halves, cut into ¼ inch strips
• 1 1 ¼-ounce envelope taco seasoning
• 1 14 ½-ounce can whole kernel corn with red and green bell peppers, drained
• 3 green onions, sliced
• 2 8-ounce packages Monterey Jack cheese with peppers, shredded
• ¾ to 1 cup chunky picante sauce
• 10 8-inch flour tortillas
• vegetable oil

How To Make It:

Combine chicken strips and taco seasoning mix in a heavy duty zip-top plastic bag. Seal bag and shake to coat thoroughly. Chill for 1 hour.

Combine corn and next 3 ingredients in a medium bowl. Set aside.

Place chicken in a lightly greased 15 x 10-inch jellyroll pan.

Broil chicken 6 inches from heat, with electric oven door partially open, for 6 minutes. Cool. Chop chicken and add to corn mixture.

Brush tortillas with oil. Place 1 tortilla in a nonstick skillet. Spread with about 2 cups chicken filling; top with a second tortilla. Cook over medium high heat 3 to 4 minutes on each side or until golden brown. Cut into wedges. Repeat procedure with remaining tortillas and filling.

Serve immediately.

Campfire Cooking Recipes – Lasagna

Have you considered having lasagna on a camping trip? Before you leave on your trip, combine mozzarella cheese, eggs and cottage cheese. Put the mixture in an airtight container and store in a chilled cooler. This will prevent the cheeses and eggs from going bad as you travel. If you want meat in your lasagna, cook fully and also place in a container to be put in the cooler. When you are ready to cook the meal, make sure the dutch oven is completely cleaned and dry. Layer the noodles, meat and cheese/egg mixture until the oven is nearly full. Add the spaghetti sauce over the top and put the remaining cheese mixture on the very top. Place the dutch oven lid on tightly and put over hot coals. Place additional hot coals on top of the oven to cook from the top simultaneously. Check the lasagna from time to time and after 45 minutes the meal should be ready to serve. Consider adding chopped peppers and onions to the cooked meat for more flavor.

For a yummy pizza alternative while camping, try stromboli. Purchase pre-made dough and the toppings you will want. Roll the dough out so it almost fills the bottom of the dutch oven. Oil the dough so it will not stick and put the toppings on top. Try adding different meats and vegetables. When you have added everything you want, roll the dough over and pinch the sides to close. Poke holes in the top with a fork or utensil and place the top tightly on the dutch oven. Put over hot coals and place some on top of the oven for even cooking. Cook time is only 15 minutes and the finished stromboli is delicious.

To cater to a sweet tooth on a camping trip, make this wonderful cherry cobbler. Before you put anything in the dutch oven, place tin foil in the bottom to prevent burning. Layer pre-made biscuit dough on top of the foil and use enough to create a sturdy dessert bottom. Pour a can of cherry filling in and add another layer of biscuit dough. Continue alternating the fruit and dough layers until you almost fill the oven. Be sure to leave a few inches of room so the biscuits have room to expand. Place the top of the dutch oven on and place over hot coals. Add some coals to the top as well since there are several layers of biscuits. Take extra care not to burn the biscuits on the bottom. They are closest to the heat and will cook quickly. Keep checking the cobbler until it is fully cooked. If you have any ice cream in your cooler, this would be a perfect time to use it up!

Chicken Curry Recipes – Chicken Madras

Chicken Madras is a dish that can be found in Indian restaurants all over the world and for many people it is among their choice of top chicken curry recipes. Chicken Madras comes from southern India and the curry is quite hot owing to a fairly large amount of chilli in the recipe although it can be reduced if necessary if it is too hot for your taste.

Below is a version of the Chicken Madras curry I’ve been preparing for a few years, which is based on that which appears in Pat Chapman’s book Indian Restaurant Cookbook. The main difference is in the spice mix, which adds a larger number of spices into the initial spice mix and does away with the addition of garam massala towards the end. Another difference is that this recipe doesn’t call for tomato paste to be added, which to my mind makes the sauce taste too much of tomato, and the lemon is added much earlier to be absorbed by the chicken.

Ingredients:

2 chicken breasts cut into bite sized pieces

vegetable oil

1 onion sliced into thin strips

1 tin tomatoes

juice of 1/2 lemon

Spices:

4 dry red chillis

1/2 teaspoon black pepper corns

1/2 teaspoon chilli powder

1/2 teaspoon paprika

teaspoon cumin seeds

teaspoon fenugreek seeds

teaspoon turmeric

2 cardomoms

pinch cinnamon

4 cloves

pinch coriander power

pinch ginger powder

pinch mustard seeds

Method:

1. Fry the chicken in about 3-4 tablespoons of vegetable oil to colour and remove from the frying pan.

2. Add the onion until golden then add the spices. Mix the spices and blitz before adding to the pan and fry for about 5 minutes, adding a little water if necessary.

3. Add the chicken and pour the lemon juice over. Stir well.

4. Chop the tomatoes and stir into the mix. Cook at medium heat for about 10 minutes.

5. Cook in a a medium oven for 45 minutes and serve with basmati rice.

My Favorite Five Le Creuset Dutch Oven Recipes

My Dutch oven is one of my most valuable assets in the kitchen. I use it all year long, slightly more in the colder months. With my Dutch oven I prepare soups, stews, risottos and even bread. Of all the cookware in my kitchen this is the one I use almost every day. I have several Dutch ovens (of different dimensions, colors and manufacturers) and recently I bought a new Le Creuset Dutch oven (7-1/4 quart) and I made several dishes so far. Here is a list of my top 5 Le Creuset Dutch oven dishes. All these dishes require slow cooking on a medium to low heat setting. Here they are:

1. The No-Knead Bread: I’m absolutely delighted by this bread recipe. It’s very easy to make and you get a loaf of light bread with a crusty crust. This is a hands-off recipe so your kitchen won’t get messy afterwards. You just mix 3 cups of all-purpose or bread flour, some instant yeast, some salt and warm water (1 ½ cup). You mix it and leave it to rest for a while (12 to 18 hours). When the resting is over sprinkle with flour and fold the ends of the dough toward the center, leave it to rest for an hour and then place it in your Dutch oven, that you previously have heated in your oven at 450 F. Bake for 30 minutes with the lid on, and then uncover it and bake for another 15 – 30 minutes. And here is your fresh baked bread.

2. Minestrone: the minestrone or vegetable soup is one of my favorite light dishes. It’s a great all year long dish because, depending on the fresh vegetables available on your local market, you can make a winter or summer vegetable soup. In my summer minestrone I use fresh carrots, peas, tomatoes, corn, spinach, green beans and cauliflower. My winter variation is heavier. I use again carrots, potatoes, beans, celery, leek or cabbage. Even though I prefer fresh vegetables I sometimes use the frozen ones. The minestrone is great when you are on a diet because it’s low calories. I add some olive oil when the minestrone is already cooked for some additional taste.

3. Stuffed artichokes: This is a great summer dish and it’s a great appetizer. This is a very easy recipe you just have to mix a cup of bread crumbs (not fresh but dry), chopped garlic and parsley, olive oil and parmesan cheese. Stuff the artichokes with the mixture. Before you do this cut of the artichoke’s pointed tops of the leaves and the stems. Place the stuffed artichokes in the Dutch oven and add enough water to cover the artichokes halfway. This recipe requires a higher heat setting in the beginning before you bring to boil the artichokes, then lower the heat and cook for one hour. I use the same mixture for stuffing tomatoes as well (just cut the tomatoes in half, take the seed out and add the stuffing).

4. Lentils and bean soup: This is a great winter dish that will warm you on the cold days. This is one of my favorite soups. You just cook the lentils and beans with smoked meat and celery. You can add a whole potato for density and a carrot for additional taste (and color). Add salt and pepper to taste. Sprinkle with chopped parsley when it’s over and you can add some olive oil as well. The Dutch ovens are ideal for making lentil soups because they use medium or low temperatures, preventing the lentils from overcooking.

5. Spinach risotto: this is definitely one of my all time favorites. I usually make it using fresh spinach but you can use the frozen one as well. I use the following ingredients: butter, pancetta, onion, garlic, Arborio rice, spinach, Parmesan cheese, white wine and chicken stock. You warm the butter and fry 1/ cup of chopped onions. When the onions are golden add 1/4 lb. smoked pancetta, fry it for a while (without burning it) and add a cup of rice. Afterwards add the wine, let it evaporate and then add 1/4 chopped fresh spinach and the chicken stock, salt and pepper to taste. At the end add the Parmesan cheese. You can sprinkle some more cheese on the served risotto.

Celery Chicken Recipes – Easy & Quick To Prepare!

These celery chicken recipes are quick, easy and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So here we go for some celery chicken recipes:

>> Persian Chicken With Celery

1 cup parsley chopped

1 chicken cut up into pieces

1 large onion

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon pepper freshly ground

1/4 teaspoon nutmeg

2 cups chicken broth

3 tablespoons lemon juice

4 cups celery diced

4 tablespoons butter

4 tablespoons butter

Melt butter in a 2 quart pot. Add chicken, onions, and seasoning and sauté until the chicken is browned and onions are softened. Add chicken broth to kettle and cover, and let cook for about 30 minutes until the chicken is cooked through.

Melt 4 tablespoons butter in a skillet and add celery and parsley and sauté it for 10 minutes. Add the sautéed vegetables and lemon juice to the meat and let simmer for another 15 minutes. Serve with rice.

>> Cold Chicken, Celery And Walnut Soup

1 1/2 water ( 2 1/2 pints)

1 carrot, peeled

2 chicken legs

2 heads celery, washed

2 onions, peeled

2 tb yogurt sea salt black pepper, freshly ground

200 g shelled walnuts (7 oz)

3 tb olive oil

5 cloves garlic, peeled

6 black peppercorns

Remove all skin and fat from the chicken legs, place them in a saucepan with one of the onions, the carrot, the peppercorns and a large pinch of sea salt, cover with the water, bring to the boil and simmer for 40 -45 minutes.

Halfway through this time, chop up the remaining onion and the celery and put them to soften in the olive oil in a heavy, covered pan. When they are soft and the chicken is cooked through, strain nearly all the stock from round the chicken over the onion and celery and continue simmering for another 15-20 minutes.

Strip the chicken meat from the bones and cover it with one spoonful or so of stock to keep it moist. Discard the bones and the carrot and the whole onion from the stock.

In a large mortar crush the garlic with a little sea salt. Pound the walnuts into this until they are quite fine. Then pound in the chicken meat, which should be quite soft. Bind this mixture with the yogurt, season it with pepper, liquidize the celery soup and stir the chicken and nut mixture in.

You can crush the walnuts in an electric blender first; but do not add the garlic, as the blender would have a brutalizing effect on its taste.

That’s it for today! If you want more celery chicken recipes, be sure to visit us today at:

Campfire Cooking Recipes – Dutch Oven

Campfire cooking can be easy, tasty, and healthy. You can adapt almost any stove top recipe to suit fire cooking with just a little preparation and imagination. Campfires can be hard to regulate; depending on how hot the coals are will determine the cooking time of many dishes. Remember to check your dish often; campfire cooking recipes require more hands-on than traditional recipes, but the great taste of the outdoors is worth it.

The easiest and healthiest dishes can be done in foil packs. Line a foil pack with cabbage leaves to retain moisture, and add a turkey burger, salt and pepper, and fresh vegetables such as asparagus, broccoli, or celery and carrots. Use a variety of spices, or use a powdered marinade for a different and delicious taste.

Chicken, fish, and lean meats can also be cooked in foil packets, and the addition of cabbage leaves to the packets retains moisture and taste during cooking. Add spices and reduce fat when cooking with this method. Experiment with low fat dressings, marinades and sauces. Campfire cooking recipes are often only a matter of modifying and experimentation.

Other dishes can be modified for cast iron cooking over a fire. Try this recipe:

Easy Low Fat Dutch Oven Chicken

Chicken quarters, no skin

Green peppers, sliced

Onions, sliced

Zucchini, sliced

1 small jar honey mustard

2 tsp oil

Warm a Dutch oven over a fire. Add just enough oil to coat the bottom of the pan. Add chicken quarters, about an inch of water, and a small bottle of honey mustard. Cover and place back on coals. Cook 20 minutes before adding sliced peppers, onions, and zucchini. Cook an additional 40-45 minutes, or until chicken is done and the vegetables are tender.

You don’t need a complicated campfire cooking recipe for a side dish. Corn on the cob is very simple; soak in water, husk and all, up to an hour before dinner. Place on hot coals, turning frequently, for 20-25 minutes, or until the corn is hot. Another simple option is to mist spears of asparagus with water; season with salt and pepper and throw on a grill for 3-5 minutes, turning often. Simple, tasty, and healthy.

Toss an assortment of sliced vegetables in low-fat Italian dressing: squash, onions, carrots, and mushrooms. Place on a piece of aluminum foil and fold up; place on the coals for 15-20 minutes, turning frequently for another tasty side dish.

Potatoes are both easy and healthy when cooked campfire-style. Wrap in foil first; both sweet potatoes and regular white potatoes can be done this way. Just remember to keep a close eye when campfire cooking; recipes can be modified in many ways but they do require close attention.

Stuffed Chicken Recipes With Spinach

Lots of people like chicken, but there are some people are afraid of being fat. Don’t worry about it. You can still eat stuffed chicken with spinach. It’s healthier and good for you.

Stuffed chicken recipe #1

Ingredients (Makes 8 servings):

1/4 cup Italian salad dressing

1 teaspoon dried basil leaves

1/4 cup Parmesan cheese

1/8 teaspoon pepper

1 (10 oz.) package chopped spinach (cooked and squeezed dry)

1 cup fresh bread crumbs

4 whole boneless chicken breasts (halved)

2 tablespoons Italian salad dressing

Instructions:

1. In a blender, process 1/4 cup salad dressing, basil, Parmesan cheese and pepper until blended
2. In a medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs. With knife parallel to cutting board, make a deep, 3-inch-long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture
3. In aluminum-foil-lined large shallow baking dish, arrange chicken, then brush with remaining 2 Tbls dressing.
4. Broil, turning once, 8 minutes or until chicken is done.

Stuffed chicken recipe #2

Ingredients:

4 sun dried tomatoes, packed in oil or dried

1 C. frozen chopped spinach, thawed

1 t. lemon zest, grated

2 t. unsalted butter, softened

2 T. parsley, minced

4 4 oz. boneless skinless chicken breast halves

Toothpicks

1/2 C. seasoned bread crumbs

Instructions:

1. If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes.
2. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and bread crumbs. Set aside.
3. Preheat oven to 350°F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
4. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in bread crumbs.
5. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.