Crock Pot Ham Beans

I thought this recipe deserved a re-post.  It has been on my blog since I began, in 2008, but didn't even have a photo or description of it!

This is one of my favorite childhood recipes I remember my mom making often. I'm not sure how often we had it with cornbread, at least until later in life, but either way if was one of our favorites.  Beans are incredibly easy to prepare and knock the socks off any commercially prepared beans if you ask me.  Whenever I buy a ham, I like to stick the bone in the freezer, making sure to leave some meat on it, so I can have it for these beans.  If you don't happen to have a ham or ham bone, you can usually get a ham bone, or ham hock, from your local butcher or in the deli section of your grocery store.

I love that these beans are made in the crockpot, for two reasons especially this summer.  First of all it so, so HOT!!  I don't know if I'm just not as tough or what but I am having a hard time dealing with the heat this year.  The other is that we now get out of church at 6pm on Sundays, and the crockpot seems to be the way to go.  These beans start long before church and are waiting for us as we walk in the door.

These beans go great with either rice or cornbread.  My hubby loves the rice, I love the cornbread so I usually make a little of each.  Try this Maple Cornbread or even this Skillet Cornbread if you don't have a favorite yet.


Crockpot Ham Beans
1 lb. red beans (pinto work too)
1 meaty ham bone
1 onion, large diced
salt and pepper
water or chicken stock

Soak beans in crock pot over night. (NOTE: I buy my beans in the bulk section of my grocery store.  They tend to be more fresh, so I don't soak them overnight.  They also cook up faster than those prepackaged.)  The next moring, drain beans and rinse.

Put beans back into crockpot; add ham bone, onion and enough water or broth to come about 2 inches above beans (Don't worry if ham bone sticks above water a bit.)

Cook on high about 2-3 hours, then on low for another 3-4, or until beans are tender.  Turn off crock pot and remove ham bone.  Pull off  any ham from bone and stick it back in with the beans.  Salt beans to taste and serve warm.

Kalua Pork

Out of all the kitchen tools and gadgets I have, my crockpot is one of the most severely underused that I have.  I don't know why I use it so little, most of the time it just doesn't even cross my mind.  But I know many people use it tons and and  love it.

In a few months time my crock pot is going to me by best friend on the weekends and I need to get reacquainted with it.  You see our church meetings on Sundays are soon going to be letting out at 6pm!!  So LATE! My kids go to bed early (most of the time) so having dinner just about ready when we get home is going to be key.  So between now and then I'm going to have to start gathering recipes that we can use for those late nights.  It's either that or eat pancakes....which isn't entirely all that bad either.

I've had this recipe in my notebook for probably 6 years and made it a time or two.  (As far as giving credit for the recipe, I'm not sure there is anyone in particular because the recipe is everywhere on the internet.)  We just love it.  Not only is it the easiest thing to throw together, with a whopping 3 ingredients, but the flavor is delicious!  My husband and kids like to call it kalua pig just to say they're eating pig.  Pork, pig, whatever. It's still yum.  We just throw the pork on slider buns, with or without the cabbage,  and serve it with some fresh fruit and veggies.  Quick and easy and super tasty.


Kalua Pork and Cabbage
3 lb.  pork shoulder roast
1 1/2 Tbsp. liquid smoke
2 Tbsp. coarse sea salt

1/2 head green cabbage, shredded

Place roast in crockpot and rub it down with the liquid smoke and sea salt.  Turn it on low and let it cook a good 8-12 hours. For larger roasts, err on the longer cook time, even up to 14-16 hours. Overnight is great.  Don't add additional liquid, the fat from the pork will be enough.  When finished cooking, cool and shred with two forks.  Serve warm, on buns or over cooked rice.

To make the cabbage, take a few tablespoons of the liquid from the crockpot and add it to a frying pan.  Heat over medium high heat.  Add cabbage and saute until crisp-tender.

Crockpot Pork Posole

I seriously under-use my crockpot.   I don't even know why, but I just don't ever think of things to cook in it.  It really is  a wonderful way to cook up something warm and cozy, especially during the winter time when comfort food, warm and tasty are key words!

Anyway, I love soups and I love the flavors of Mexican-types foods; one of my favorites! So this posole is right up my alley.  It is nice and brothy with tender pork and veggies.  Also delightfully contrasted with a little bit of crunch from some freshly shredded cabbage and radishes.  Everything is topped with cilantro,  avocado and a squeeze of fresh lime juice.  What's not to love!!


Crock Pot Pork Posole
2-3 lb. pork shoulder roast
16-oz chicken stock
1 onion, sliced
1/2 head of garlic (no need to remove paper)
1-2 large jalapenos, cut in half and seeded
3 bay leaves
1 Tbsp. dried oregano
1 1/2 cups diced roma tomatoes
1 30-oz can hominy (yellow or white)
2 large carrots, diced
juice of a lime
salt and pepper

Garnishes:
thinly sliced radishes
shredded green cabbage
diced avocado
lime wedges
chopped cilantro

Cut roast into 3-4 pieces and place in crock pot. Liberally season with salt and pepper.  Layer onion, garlic and jalapenos over it.  Add the chicken stock, bay leaves and oregano.  Cook on high until roast is tender and falls apart.

Remove roast from crock pot and cool long enough to shred it.  Remove jalapeno and garlic, taking off skins.  Finely dice both and return to crock along with carrots, tomatoes, hominy and shredded pork.  Cook another half hour or so, or until carrots are tender.

Add lime juice.  Check for seasoning and add salt and pepper as desired.

Ladle hot soup into bowls and garnish as desired.


SOURCE: Adapted from Foodie Crush

Balsamic Honey Pulled Pork Sliders

 

I'm sure if you're on Pinterest, you've seen these sliders floating around.  I pinned them forever ago and finally got around to making them.  I don't hardly ever cook a roast because most of the time it's just my husband and I that end up eating it, but we invited some friends over for dinner and it seemed like the perfect opportunity to do it!

 

One thing about cooking roasts that I'll never forget came from Ree Drummond-Pioneer Woman.  She said to always cook it in a little broth AND cook it until it falls apart; if you think it's done, you check it and it seems tough, keep cooking it. Follow those two rules and you'll always turn out perfect roast.

 

I love the balsamic sauce on these sliders, it gives it that tangy sweet contrast to the salty pork. I opted not to mix all of it in with the pork because I knew I would be serving little ones.  So, I mixed some in and used the rest to drizzle on top.

 

To my surprise the sliders were loved by all...each one of my children ate one and my oldest even begged me to make them again.  This totally caught me off guard since we hardly ever eat pork or even meat for that matter.  You are sure to love them as well.

 

 

Balsamic Honey Pulled Pork Sliders

 

for the pork:

2 - 3 lb. boneless pork shoulder roast

1 cup onion, chopped

1 tsp dried thyme, crushed

1/2 tsp dried rosemary, crushed

1/2 cup chicken broth

 

for the sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar, packed

1/4 cup honey

1 Tbsp Worcestershire sauce

1 Tbsp dijon mustard

1 tsp garlic, minced

1/2 tsp black pepper

1/4 tsp salt

 

Place onion in bottom of crock pot. Place meat on top and sprinkle with thyme and rosemary. Add broth, cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with a fork.

 

Remove meat from crock pot and shred with two forks.  It is easiest to do this on a cookie sheet.  Place shredded pork back into crockpot and toss with onion and leftover juices.  Turn crockpot setting to low.

 

Combine all sauce ingredients in a medium sized saucepan. Bring to a boil and simmer over medium-high uncovered for about 15-20 minutes until sauce thickens; stirring occasionally. (Don't boil too hard or sauce will boil over!!) 

 

After sauce is has thickened, pour about 1/4 cup (or more to your liking) in with the meat mixture and toss to coat.  Let meat sit in the crockpot on low for up to an hour.

 

Serve pork on sliced slider buns (or dinner rolls).  Top with a drizzle of balsamic sauce and coleslaw, if desired.

 

 

SOURCE: Better Homes and Gardens via Your Home Based Mom

Buffalo Chicken Dip

I'm not a huge football fan.  Not because I don't enjoy watching it or love the "rush" of the game, but because we haven't been able to watch sports on T.V. for years since we don't have cable anymore.  And gone are those college days when my hubby and I actually attended sports events.  But after I had kids I became such a home body...I know I'm kinda boring.  But I do love food and I love to feed people!!!

With the Super Bowl coming up next Sunday, you're going to need something under your belt to feed a crowd.  Not only is this SUPER tasty but SUPER easy as well.  I have made it so many times for my husband's work parties and there is NEVER any left.  If you love buffalo-flavored anything, you're doing to die when you taste this dip.  Don't leave it off your Super Bowl Menu!!  Your guests will thank you and will be begging you for more!


Buffalo Chicken Dip
makes about 4 cups

8-oz cream cheese, cut into pieces
1 cup Bleu Cheese Dressing (below)
1 cup Frank's Red Hot Buffalo Wing Sauce
2 cups sharp cheddar cheese, shredded
2 cups cooked and shredded chicken

Cook chicken and set aside to cool.  Once cooled, shred and set aside.

In microwave safe mixing bowl, combine cream cheese, bleu cheese dressing, hot sauce and cheddar cheese. Cook on half power at 2 minute increments, stopping to stir and combine, until cheeses are melted and combined.  Stir in shredded chicken.  Place in a small crock pot about an hour before serving to get hot and bubbly.  If you do not have a small crock, you can also place dip in a shallow baking dish and bake at 375 degrees F for about 20 minutes or until bubbly.

Stir again right before serving.  Serve with choice of dippers:
celery sticks
carrot sticks
sliced bell pepper
tortilla chips
Frito corn chips
crackers


Bleu Cheese Dressing
1 cup mayonnaise
1/4 cup buttermilk
4 oz crumbled bleu cheese
2 tsp. red wine vinegar

In a small mixing bowl, whisk together mayonnaise, buttermilk and vinegar until smooth.  Fold in the bleu cheese crumbles.  Keep refrigerated until use.


SOURCE: Dip adapted from How Sweet It is, dressing from Williams Sonoma.

Thai Chicken Slaw

Asian slaws are one of my most favorite salads of all time!  They are hearty, don't wilt and have tons of flavor and COLOR!  With colder temps upon us things can get kind of dreary and boring.  Who wouldn't welcome a pop of color and flavor?  This is a great salad to eat throughout the colder months because cabbage is readily available and even inexpensive.  In fact, the components of this salad are all inexpensive and pack a lot of nutritional punch!

I don't usually put chicken on my Asian salads but I couldn't resist slow cooking this chicken in the crock pot with some sweet chili sauce and coconut milk!  I love those flavors in Asian dishes. The result is an amazingly moist and delicious meat to shred over your salad.

Thai Chicken Slaw
2-3 boneless, skinless chicken breasts 

For the marinade:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/2 cup canned coconut milk (full-fat)
1 Tbsp. brown sugar
2-3 garlic cloves, pressed or finely minced
1/4 cup natural peanut butter
2 Tbsp. fresh ginger, grated
1 lime, juiced
1 Tbsp. soy sauce

Whisk marinade ingredients together in a medium-sized saucepan. If sauce seems too thick feel free to add more lime juice or vinegar.   Bring to a simmer over medium-high heat.  Reduce heat and simmer about 3-4 minutes.  

Place chicken in a crock pot and pour about 1/3 cup of the marinade over it, reserving the rest for the dressing on the salad.  Cook on high heat 4-5 hours or until shreds easily.  Remove chicken from crock pot and shred the return it to crock pot to sit in the juices.

For the salad:
1/4 red cabbage, thinly shredded
1/4 green cabbage, thinly shredded
3 green onions, sliced
1 large cucumber, peeled and chopped
1 sweet red bell pepper, sliced and chopped
1 cup frozen, thawed edamame (look for non-GMO on the packaging)
1 large carrot, peeled and diced
1/2 cup cilantro, chopped
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh mint, chopped

Place all salad ingredients in a large salad bowl and toss.

To serve, top individual salad servings with shredded chicken and reserved dressing.


SOURCE: Adapted from How Sweet It Is

Brown Sugar Bourbon Pork Tenderloin

I have been making my Sweet & Spicy Shredded Pork for quite a while and I can't tell you how much I love it. I have made it lots for just our family and several times for pretty large gatherings. I never thought that I would find something to top that. I haven't decided if this pork tops it yet, but it certainly is it's equal. It was so delicious and super easy to make since I just threw it in the crock pot. This recipe uses a spice mix, which I don't usually do,but I love McCormick's Grill Mates marinades, especially the chipotle one, and this one is fairly new, I think. It sounded too good to pass up.

1 2-lb. pork tenderloin (or other pork roast)
1 packet (1-oz) McCormick Brown Sugar Bourbon Marinade
Juice of 1 orange
1/4 cup oil
2-4 Tbsp. water

Trim all the fat off of the pork and cut it into large chunks. Put the pork into a crockpot. Mix the rest of the ingredients and pour over the pork. Stir it around a little bit so that the pieces get coated with the marinade. Put the lid on and cook on high for about 2-3 hours, or until it falls apart.

After it's done cooking, shred it, either in the crock pot or on a plate. Turn the crock pot on low and let it cook another 30-60 minutes.

Serve it as you would any other pulled pork. We love to eat our with fresh tortillas with black beans and rice or like a salad with lettuce, beans and rice.

Linked to...
Potluck Sunday @ Mommy's Kitchen
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking

Sweet and Spicy Shredded Pork (Cafe Rio copy cat)

Mmm, this is so delicious! I've had other copy cat recipes of Cafe Rio pork and this totally takes the cake if you ask me. I think it's even better than the pork at the restaurant. The secret here is really the El Pato sauce. It adds the perfect amount of spice, while the brown sugar keeps it a little sweet. Make it as a salad or as a burrito, or use it as a base for another recipe. Do not forget the tomatillo dressing though, it rounds out the flavor and is the icing on the cake!

Sweet and Spicy Shredded Pork
3-4 lb. pork roast
1 large can El Pato Sauce (It's the yellow can that says original on the side and Salsa de Chile Fresco across the bottom. Also, if you want it less spicy, use one or two of the smaller cans.)
1 small can tomato sauce
1 cup brown sugar
1 cup cola (or rootbeer)

Place cold roast in a cold crockpot. If your roast is boneless, you can cut it into chunks so that it will cook faster. Mix the rest of the ingredients in a bowl and pour about half over the pork, reserving the rest. Cover pork and cook on high for about 4-5 hours; may be a little less if you use the chunks. Roast is done when it easily breaks apart between your fingers. Remove pork and shred. Discard sauce and wipe out crock pot. Put shredded pork back into crock pot and pour remaining sauce over it. Cook on low for another hour or so.

To serve Cafe Rio burrito style: Melt monterey jack cheese on tortilla, top with either Cilantro-lime rice or Spanish Rice, beans, pork and Tomatillo Dressing. Top with guacamole, lettuce, and pico de gallo, if desired.

To serve salad style: Layer rice, beans, pork and other desired toppings on a bed of lettuce and sprinkle with shredded cheese.


Linked to...
This Week's Cravings @ Mom's Crazy Cooking

Lemon Garlic Chicken

2 tsp. dried oregano
1 tsp. seasoned salt
1/2 tsp. freshly ground pepper
8 boneless, skinless chicken breasts
4 Tbsp. butter
1/2 cup water
6 Tbsp. lemon juice
4 cloves garlic, minced
2 tsp. chicken bouillon granules
2 tsp. minced fresh parsley

This recipe is for a 6-quart slow cooker. Combine oregano, salt and pepper. Cover chicken with mixture. Brown chicken in butter in skillet on medium heat. Place in slow cooker. Place water, lemon juice, garlic and bouillon in skillet. Bring to boil, loosen browned bits from skillet. Pour over chicken. Cover. Cook on high for 2-2 1/2 hours or on low for 4-5 hours. Add parsley and baste chicken. Cover. Cook on high for 15-30 minutes, until chicken is tender.

NOTES:This is a great Sunday dinner dish. I actually found this recipe with not much time left to make dinner so I just made it on the stove top instead of the slow cooker. I put the salt, pepper and oregano on the chicken and browned it, then added everything else and brought it to a boil. I turned it down to very low and covered it and let it simmer for about a half hour while I baked some oven fries to go with it. Enjoy!

Crockpot Applesauce

3-4 lbs. apples, skinned, cored and cut into quarters
juice from 1 lemon
2 sticks cinnamon
1/2 cup water
1 tsp vanilla
brown sugar

Skin, core, and cut your apples into quarters and place in crockpot. Add the juice from the lemon, cinnamon sticks and the water. Cover and cook on low for 4-6 hours, stirring occasionally. When the apples are super tender, mash with a potato masher or large fork. If you want it super smooth, use a blender. Add vanilla and sugar to taste at the very end (I end up using about 1/4 cup brown sugar). Mix well to incorporate.

NOTES:This is the best applesauce recipe that I have found, I love it. You can freeze or bottle this if you wish. It only makes about 3-4 pints so you may want to do more since a water bath can hold up to 7 bottles.

Ham Beans

Crockpot Ham Beans
1 lb. red beans
1 meaty ham bone
1 onion, large diced
salt and pepper
water or chicken stock

Soak beans in crock pot over night. (NOTE: I buy my beans in the bulk section of my grocery store.  They tend to be more fresh, so I don't soak them overnight.  They also cook up faster than those prepackaged.)  Drain beans and rinse. 

Put beans back into crockpot; add ham bone, onion and enough water to come about 2 inches above beans (Don't worry if ham bone sticks above water a bit.)

Cook on high about 2-3 hours, then on low for another 3-4, or until tender.  Turn off crock pot and remove ham bone.  Pull off  any ham from bone and stick it back in with the beans.  Salt beans to taste and serve warm. I like to serve my beans with cornbread.


NOTES:I love these beans. We ate them a lot as kids and even though they are so simple, they taste so good, especially along with warm cornbread.

Posole

This is such a delicious soup. It's perfect for cold days because it's warm and brothy. The lightness and brightness of the cilantro and lime also make it perfect for those in between days where it's not too cold but not too warm either. I usually make my Posole in a crockpot, because it's easy to just throw everything in and the wonderful aroma permeates throughout the whole house.

2 14-1/2-oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 small onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces (pork roast works well too, 1 lb)
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin

Toppings:
crushed tortilla chips
snipped fresh cilantro
sour cream
lime wedges
avocado, diced

Crock pot method: Place everything in about a 5 quart crock pot. Cover and cook on low for 5 to 6 hours or on high for 2-1/2 to 3 hours. Garnish each serving with sour cream, cilantro, freshly squeezed lime and avocado.

Stove top method. Drizzle a little canola oil in a Dutch oven and cook chicken (or pork) until no longer pink. Drain fat. Return meat to Dutch oven and add onion. Saute together until tender. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer about 10 minutes. Garnish with toppings.

Linked to...
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking