Monday, January 17, 2011

Awesome Crop Ladies...

Thank you all so much for making my All-Day Crop such a success.  It is always great to see all of you enjoy your day and to be able to celebrate special moments with you.  Thank you for your support and continued patronage.  I promise to keep on trying to make these days better and better!  As promised, I will start posting some recipes here.  Here are a few for pulled pork, salsa chicken, caprese pasta salad and salad dressing.  Enjoy! More recipes will be posted tomorrow....

Pulled Pork
Large pork shoulder roast (6-10 lbs)
2 Cups of brown sugar
2 1/2 cups of Coca-Cola
3 Tbs. Garlic, minced or pressed
1/2 can od Chipotle peppers in Adobo Sauce

In a food processor, process your peppers in sauce and garlic. Season pork with Kosher salt and place in a slow cooker.  Rub the pepper sauce mixture all over the pork roast.  Add the brown sugar on top.  Pour the soda over the whole thing.  Cover the slow cooker and set on low for 12 hours.  After this step, take out the roast and remove all visible fat and shred the meat.  Transfer all the liquids in the slow cooker to a large measuring cup or fat separator and remove the fat after it has separated.  Place the meat and broth back in the slow cooker and cook for another couple of hours. 

Salsa Chicken
4 chicken breasts
1 envelope taco seasoning
Salsa of your choice
1 cup of chicken stock
zest of 1 lime

Place chicken breasts in a pressure cooker and add all the other ingredients.  Seal your pressure cooker and cook on the Meat function for 20 minutes.  Shred the meat and enjoy with your favorite toppings!

Caprese Pasta Salad
1 pound of fusilli pasta
2 Fresh Buffalo Mozarella balls
6 large ripe tomatoes
1 cup fresh basil leaves
2 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
kosher salt and pepper to taste

Cook the pasta till right before al dente.  Cut the mozarella and the tomatoes into cubes and add to cooled pasta.  Make a fresh basil vinaigrette by processing all the remianing ingredients in a food processor.  Toss vinaigrette with pasta. 

Green Salad Dressing
1 envelope Ranch Dip Mix
1 Cup lowfat milk
1 cup mayonnaise
1 clove of garlic
1 generous bunch of cilantro
Juice of one large lime
1/2 jalapeño pepper - seeds removed

Process all of the ingredients in a food processor until smooth.  May be prepared in advance and refrigerated.


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