This slow-cooker recipe makes some tasty tacos!
Ingredients:
- 3 lb boneless pork shoulder
- 2 tablespoons butter, melted
- 1 small onion, grated
- 2 jalapeno peppers, chopped (optional)
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon chile powder
- 1 teaspoon ground black pepper
- 1 cup chicken broth or water
Directions:
Trim excess fat from the pork; cut into 3-inch chunks.
Put the pork pieces into a slow cooker (5 or 6 quart).
Add the butter, onion, jalapenos, garlic, cumin, coriander, salt, chile powder, and pepper. Toss with meat until coated.
Pour in the broth or water.
Cover and cook on high (4 hours) or low (6-8 hours) until the pork is very tender.
Remove pork to a large serving bowl using a slotted spoon. Skim off any fat from the surface of the liquid in the cooker. Shred the meat with 2 forks then pour the juices over. Taste and season with additional salt if needed. Serve with cheese and toppings in corn tortillas.
Saturday, August 10, 2013
Oatmeal Waffles
Ingredients:
- 1 cup flour (GF artisan bread flour is good)
- 1/2 cup wheat flour
- 1 cup quick-cooking rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 1 1/2 cups milk (can substitute some buttermilk, whipping cream, or half-and-half)
- 1/3 cup oil or butter, melted (oil is much better for a crispy waffle)
- 2 tablespoons brown sugar
Directions:
In a medium bowl, stir together the flours, oats, baking powder, cinnamon, and salt. Make a well in the center of flour mixture; set aside.
In a medium mixing bowl, stir together the eggs, milk, melted butter, and brown sugar with a wire whisk.
Add the egg mixture all at once to the flour mixture. Stir until combined.
Pour about 1 1/4 cups of the batter onto a preheated, lightly greased waffle iron. Close the lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.
If desired, sprinkle with powdered sugar and top with fruit or yogurt.
- 1 cup flour (GF artisan bread flour is good)
- 1/2 cup wheat flour
- 1 cup quick-cooking rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 1 1/2 cups milk (can substitute some buttermilk, whipping cream, or half-and-half)
- 1/3 cup oil or butter, melted (oil is much better for a crispy waffle)
- 2 tablespoons brown sugar
Directions:
In a medium bowl, stir together the flours, oats, baking powder, cinnamon, and salt. Make a well in the center of flour mixture; set aside.
In a medium mixing bowl, stir together the eggs, milk, melted butter, and brown sugar with a wire whisk.
Add the egg mixture all at once to the flour mixture. Stir until combined.
Pour about 1 1/4 cups of the batter onto a preheated, lightly greased waffle iron. Close the lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.
If desired, sprinkle with powdered sugar and top with fruit or yogurt.
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