Per Request Part II

Well, since I just updated and I tried more recipes, I'll update again!  I hope that begins to satisfy the blog post craving! Haha!

A few days ago I made a pork recipe in my slow-cooker that we really liked!  When I had the meat shredded, I blended the sauce and drizzled a little on the meat that I had placed on a baking sheet to put under the broiler to crisp it up just a little (like carnitas) and then served the sauce as a "salsa" on the side.  Next time I would consider adding a fresh jalapeño to spice it up a bit! Oh, and I halved the recipe for just the two of us and it was plenty!

Slow-Cooker Green Chili Pork

1 1/2 pounds poblano or Anaheim chiles (about 4 large)

4 pounds boneless pork shoulder

Salt and pepper

1 28-oz. can green enchilada sauce

4 tomatillos, husked and quartered

Flour or corn tortillas for serving, optional

Preparation

1. Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes, turning occasionally. Place in a large bowl; seal with plastic wrap. Let stand until skin has softened, about 7 minutes. Peel, seed and roughly chop chiles. Use immediately or refrigerate overnight in a ziplock bag.

2. Season pork with salt and pepper. Place in a slow cooker. Add chiles, enchilada sauce and tomatillos; turn to coat.

3. Cover and cook on low until meat is fork-tender, 6 to 7 hours. Remove pork to a baking dish and shred with two forks. Tilt slow cooker and spoon off some fat. Place pork back in slow cooker, cover and rewarm on high heat. Season with salt and pepper; serve with tortillas, if desired.

Last night we had company and so I made a summer pasta salad and grilled veggies along with some homemade bread.  The bread I made with 1 c. white flour and the rest whole wheat.  I vary that recipe all the time!  For the veggies I simply sliced a large zucchini lengthwise into 4 thick slices.  I brushed them with olive oil and then used fresh ground garlic salt and pepper to season it.  I also cut red peppers into quarters and did the same thing.  We then grilled them directly on the grate and they came out SOOO tasty!  I also tried a green bean recipe that could have been grilled but my grill basket is too hole-y so I just sauteed them. That recipe is also delicious!  

Grilled Green Beans

The marinade works with broccoli and asparagus, too.

8 oz. green beans

1 Tbs. lemon juice

1 Tbs. extra virgin olive oil

1 tsp. garlic powder

1/2 tsp Kosher salt (optional)

Fresh ground pepper to taste

grated Parmesan cheese

Mix all ingredients except cheese in a ziploc bag and allow to marinade for 10 minutes.  Grill or sauté over medium heat until crisp-tender.  Turn frequently.  Sprinkle with Parmesan just before serving.

And finally the pasta salad.  I only barely follow this recipe!  

Greek Tortellini Salad

1 (20 ounce) package refrigerated cheese tortellini 

1 1/2 cups grape tomatoes, cut in half

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

For the Dressing:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1/2 teaspoon dried oregano

Salt and pepper, to taste

directions:

1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note-this salad will keep in the fridge for up to 3 days.

So my recipe looks something like this:

12 oz. dried tortellini - cook according to package directions and cool 

1 small red onion, diced

handful of Kalamata olives (pitted), coarsely chopped

1/2 red pepper, or so, diced

cucumber, diced - until it looks right

about maybe 15-20 grape tomatoes, chopped

fresh mozzarella balls (about 1" diameter) cut into quarters -- again, until it looks right

4 oz. of Genoa salami slices cut up

large handful of baby spinach, cut into thin strips (maybe a leaf or two of fresh basil, too!)

marinaded artichokes, cut up -- until it looks right

The dressing from the recipe above with a bit of the marinade from the artichokes for more flavor.  

The beauty of pasta salad is you can do what you want and what suits your taste!  

Per Request...

I had a request this week for a blog update so let's see what I can come up with! :-)  The 2nd quarter of nursing school is now behind me and for the first time since I was 13, I'm enjoying a summer of doing nothing but connecting with friends, cooking, baking, walking, catching up on cleaning, reading, hiking and the occasional sleep-in!  A day with no agenda is exactly what I love -- so far.  That is, of course, subject to change when the summer drags on and I have nothing to do! HA!!

Starting in April, Kent and I have been trying to get out and move a bit.  And for extra motivation my class is doing a "Biggest Loser" style competition this summer.  It's really helping to motivate me to eat healthy and keep moving.  I suppose that clinicals in Long Term Care settings had something to do with motivating me, too!  The devastation that stroke and diabetes can have is pretty profound and both are often the result of poor eating and exercise habits.  So far his weight loss efforts far outshine mine, but I'm not giving up! We've also been hiking almost every weekend.  We've found some great sites!

Tonight I made a quiche with all sorts of fresh veggies.  I had about 1/4 red pepper, 4 green onions, a handful of fresh spinach sliced thin, garlic and some finely diced ham.  Because I'm trying to cut out some calories, I used only 3 whole eggs and 2 eggs worth of substitute. It was also crustless. I added a tablespoon or so of Parmesan cheese, a bit of reduced fat Feta, reduced fat cheddar and it was perfect!  I did add some cherry tomatoes to my portion!  All of this was based on the crustless recipe found here.  Kent suggested I could have added potatoes and that had us looking for a hashbrown crusted quiche, so I will try something based on this recipe next!

So, I think that's a fairly decent catch-up for ya.  Stop by again soon and I'll see what else I've tried in the kitchen and I'll share it with you here!