crock pot — A Southern Fairytale

Southwestern Pot Roast

10:08 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

southwestern Pot Roast

Garlic and Tomatoes, two of my favorite foods, are known to have Cancer Fighting properties, you can read more about their awesomeness and other foods that may help to reduce the risk of Breast and other kinds of cancers here. For me, that’s an added bonus , I just love the way they taste.. whether it’s roasted, baked, fresh, raw, sauteed… I could go on and on. My mom has actually asked me if I’m capable of cooking without garlic. Ummm yes, but only if I have too

This Southwestern Pot Roast is chock full of tomatoes and garlic and all kinds of AMAZINGLY yummy ingredients. Nathan has declared this his new favorite and the best Roast that I’ve ever made.

It was simple to make, CHOCK full of flavors and my house smelled amazing while it was cooking.

Southwestern Pot Roast

3 pound boneless roast (chuck, shoulder… your choice)
2 pat butter (1 Tbsp & 1 Tbsp)
2 anaheim peppers, chopped (these aren’t as hot as jalapenos, but have more spice than bell peppers)
3 chipotles in adobo sauce, chopped
1 1/2 yellow onions, chopped
6 to 8 cloves garlic, chopped
2 tsp cumin
2 tsp chili powder
3 tsp black pepper
2 tsp salt
(dash of crushed red pepper flakes if ya like it like that)
3 medium roma tomatoes (or the equivalent), chopped
2 tomatillos, chopped
1/2 C beef broth
optional rice for serving this over)

Southwestern Pot Roast Collage

Heat oven to 250
Put butter into your 4 QT dutch oven over medium heat and when it’s melted, brown your roast about 3 to 4 minutes per side. Remove roast and set aside.
Put one more pat butter in your Dutch oven and when it’s melted add in peppers, chipotles, onions, garlic and spices, saute’ about 4 minutes.
Add tomatoes and tomatillos, saute’ another 4 minutes and then add in broth.
Put roast back into the Dutch Oven, spoon the mixture up over the roast and cover with a tight-fitting lid
Cook 2 1/2 to 3 hours or until the roast falls apart with a fork.

southwestern Pot Roast

You can serve this as is (which is how we eat it) or over rice.

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Since this is Breast Cancer Awareness Month and I’m doing the whole month of Blogging for Boobs I have a special treat for y’all today. The WONDERFUL ladies from The Hip Hostess have donated the most DELICIOUS pink demi apron to the cause! Pink Demi Apron from The Hip Hostess

One of y’all is going to win this adorable apron. I have a demi apron from The Hip Hostess and I love, love, love it! It’s sassy, durable and so cute! I think this pink one is going on my wish list and a matching one for Princess!

The rules:

*This first entry must be done to be eligible: Leave a comment telling me how Breast Cancer has affected your life, or someone’s life close to you. (this can be in the same comment as your comment about today’s recipe)

* Bonus entry: Visit The Hip Hostess and tell me which apron you like the best

* Bonus entry: Donate to Susan G Komen using the Blogging For Boobs link and leave me a comment. Once I validate the donation, your bonus entry will be counted. Any amount at all.. every penny, dime, dollar takes us that much closer to finding a cure.

This contest will run from October 12,2009 to October 15, 2009 at 11:59 PM CST Random.org will be used to choose the winner
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Taggedcrock pot, dutch oven, pot roast, roast, spicy 94 Comments

Pulled Pork BBQ Sandwiches

7:45 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

pulled pork bbq sandwich
sorry about the crummy picture, I still don’t have my camera back from Canon

Today’s MWM recipe is for pulled pork and it is a bit spicy, juicy, tender and fills your house with an unbelievable smell that makes your mouthwater all day long and your taste buds tingle in anticipation.

Pulled Pork
(crockpot recipe)

1 (3 to 4lb) boneless pork shoulder roast
2 Tbsp yellow mustard
1/4 C Rachel’s Meat Seasoning
1 bottle Miller Lite
1 bottle BBQ sauce (I use HEB’s Texas BBQ Sauce because it has just the right amount of pepper and spices)
8 large hamburger buns
*onions and pickles

Mix the mustard and spices together and rub over the pork shoulder, put into a plastic bag and pour in the beer.
Seal the bag and refrigerate overnight to marinate.
First thing in the morning pour the contents of the bag into your crockpot and cook on low for 8 to 10 hours.
Resist the urge to dive face first into the crockpot.
When the roast is done, drain the liquid out of the crockpot and using a fork, pull the pork apart, it will fall apart with very little effort.
Add the bbq sauce to the pork in the crockpot and stir to mix.
Leave the crockpot on warm and allow the flavors of the seasoned pork and bbq sauce to combine *at this point you can add chopped onions if you want.
Serve on toasted hamburger buns with sliced onions and pickles* not necessary

These are simple, delicious, truly tonguegasmic and a delightful treat for any get together or just family game night.

If you’re playing along with Mouthwatering Mondays, THANK YOU!, sign the MR. Linky with your name and the URL for your MWM post, not your generic URL, snag your tonguegasmic button and link back here, then go visit other MWM participants and get some yummy new recipes and meet other foodies like yourself!!

Taggedbbq, crock pot, pork, sandwiches, slow cooker 14 Comments

Texican Hash: Mouthwatering Monday

11:45 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

If your mouth isn’t watering just looking at that picture… well, then you’re certainly not a Texan.

This dish is easily adjustable and one of my favorites.
It is crispy and spicy and the flavors just explode on your tongue in a wonderful tonguegasmic taste fiesta.
I can crockpot it or leave it simmering on the stove for hours while I ~~blog~~ ~~read~~ clean house and teach my children to speak multiple languages.
The ingredients are simple and the recipe is a dash of this and a can of that.

So here goes.

Texican Hash

* 2 pounds of lean ground beef (I use 90/10)
* 2 packages taco seasoning
* 1 can corn (big can)
* 1 can black beans (big can)
* 1/4 C nacho sliced jalapenos, chopped
* 3 chipotles in adobo sauce, chopped
* 1 large yellow onion, chopped
* 1 (7 oz) can diced green chilies
for the topping and layering
* Shredded cheddar or Mexican Blend Cheese
* 1 bag corn tortilla chips
* Sour cream and green onions and salsa for garnish

In a very large skillet or stock pot brown Ground Beef and then cook according to taco seasoning instructions.
Now comes the fun part .
Dump all of the ingredients in with the ground beef and stir well. Bring to a lovely bubbling heat and then turn the heat down to simmer, put the lid on it and simmer for at least 30 to 45 minutes, stirring occasionally.
(You could let this simmer for hours if you so desire, just stir occasionally)

In a 9X13 (or whatever sizes you have handy) baking dish place a layer of corn tortilla chips. Top with hash. top with cheese.
Repeat until dish is full. Finish off with a layer of chips and cheese.
You could purty it up by laying sliced jalapenos on top of the cheese.

Heat in a 375 degree F oven until the cheese is all gooey and melted and bubbling like hot delicious cheesy lava.

Scoop out onto a plate or bowl, top with sour cream, salsa and green onions. Devour.

You can come back and thank me later.

This is one of those delightfully easy dishes that can be adjusted to your family’s spiciness level or you can take away or add all different kinds of ingredients to make it your own.

* you can add diced tomatoes or charro beans or whatever you want to make this your own. I use one hot and spicy taco seasoning and one original. Enjoy!!!