I am not a big slow cooker person. I mean I love them and think they are a terrific kitchen tool. I just tend to find recipes that don’t fit into the schedule I am keeping. Well, now that I work from home not so much, but before. It would call for the cooker to be switched from low to high 6 hours into the recipe and I would be across town somewhere wishing for a magic wand so I could get it done. I guess it was just my poor choice in recipes too. I do have another slow cooker recipe for Portuguese Stew so I am not by any means “anti-crock pot”.
My mother used hers quite a bit. She would take a piece of meat, slather it in Cream of mushroom soup and cooked for hours. Not that it was that bad. The meat was usually a cheaper cut of meat, because we were pretty broke when I was growing up, and the slow cooker was a God send for those types of meat. And my Mom wasn’t really a big fan of too many ingredients so the can soup was perfect for her. We usually had rice or noodles as a bed for whatever the crock pot surprise was for the night. I loved it as a kid, I really did. It wasn’t until I was older, and went through the weight loss surgery, that I had to rethink the whole canned soup idea. #1 I wanted to control the amount of sodium and fat I was taking in and canned soups are NOTORIOUSLY high in sodium and #2 one of the side effects of my surgery is that my all time favorite canned soup, cream of mushroom, makes me sick as a dog. It was sad to see one of my comfort food removed from my go to feel good list *sigh*. I am trying very hard to come up with a homemade version of my childhood favorite so hopefully soon I will figure it out!
Oops, I got side tracked again didn’t I? Sorry, my whole family suffers from ADD. I used to say “organizing an ADD family is like trying to herd cats on a flat bed truck” ya, it just doesn’t happen. But let me try to reel myself back in enough to finish my story and get to the yummy recipes!
This idea came from three different areas to meet in the middle and create this wonderful finished meal. At first a friend of mine that goes by Running With the Devil(ed) Eggs on her Facebook page is having a recipe round up during football season. The last recipes we submitted were for appetizers. If you go to her Facebook page you will find them in her Discussions. Some great stuff in there! Anyway, this week was Crock Pot dishes. So that got my wheels turning. Then I watched the Food Network and watched Sunny Anderson, from Cooking for Real, do a slow cooked pork shoulder in the oven. Hhhhmmmm OK we can convert that to the slow cooker. Then for the final thought. I wanted to use my homemade BBQ sauce to add that perfect touch to the meal. I mean I worked hard on coming up with that recipe, I am going to sneak it into everything I can! It is a good thing everybody here likes it or I don’t think they would be that happy with me hehehe.
So now I will stop my rambling (again) and give you the recipe. I did photos of the BBQ Pork Sammy and coleslaw separate just so you could see them. But I forgot to take a picture with the coleslaw on the sammy which is YYUUUUMMMMMYYYY! Kevin said it made the whole sandwich. I said “Hey, what about my BBQ sauce” he said “Oh ya, that too babe”. LOL at least I know he liked it, and they were just as good the next day and day after that. I just suggest making a double batch of coleslaw so you will have enough to go with all the BBQ pork leftovers.
- 1 (4-pound) pork shoulder or rump roast
- 1 onion, chopped
- 1/2 cup chicken stock
- For the BBQ Sauce:
- 2 cups ketchup
- 1/2 cup brown sugar
- 3/4 cup cider vinegar
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- Spicy Coleslaw (see recipe below)
- 1 bag coleslaw mix from produce area (green and purple cabbage and carrots)
- 3/4 cup mayonnaise
- 1/4 Spanish onion, grated
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard (a palmful)
- 2 teaspoons celery salt
- Salt and freshly ground pepper
Well it is that time of the week again. Yup, Rachael Ray Wednesday, so I pulled out my trusty list of Rachael Ray recipes I wanted to try and this one popped right out at me. I just discovered my love of scallops a few years ago and now I can’t get enough of them. There is a little sushi place in town that makes a seared scallop that is so sweet it tastes like candy yummmmm.
I wondered about the flat iron steaks though. Like I have said in previous posts, Kevin is a ribeye kind of guy and no other steak makes him happy. But he has realized that, due to what I do, he has to open his mind up to at least give other steaks a try. Doesn’t mean he is happy about it, but he knows he has to. The sacrifices he makes for me.
This time the steaks surprised him. They were very tender and juicy. Part of that is that I cooked them very rare (as you can see by the picture), which we both like, but might not work for everyone. I just know the cheaper the cut of meat, the tougher it can be, and cooking it beyond medium rare just seems to make it worse.
I will say not to try this recipe unless you can find the nice big fat diver scallops. I tried it with the little prefrozen ones that Albertson’s had and they were just too hard to cook the right way. They weren’t round with the nice flat sides like I am used to so keeping the sesame seeds on the right part of the scallop and searing the two sides was near to impossible. Plus the recipe calls for you to cook the scallops off before you even start the steaks. My suggestion is to wait to cook the scallops until the steaks are done and resting. They have to rest for 5 minutes so that is perfect. You can cook the slaw and the scallops at the same time and WALA everything is ready to go at the same time.
Also, the slaw recipe calls for 1 to 3 tablespoons of Asian hot chili sauce or hot sauce. We use Sriracha at our house and we do like things hot, but I used the 3 tablespoons and woohooooo it was ummmm ya pretty dang hot! I recommend using 1 when you cook and then adding more later if you like.
All in all we liked this recipe, I just know to wait for the good scallops next time.
2 inches of ginger root, grated
1/4 cup teriyake sauce
4 (6to 7-ounce) flat iron steaks
1 tablespoon grill seasoning (recommended Montreal Steak Seasoning by McCormick)
Vegetable oil, for drizzling plus three tablespoons
12 sea scallops
4 to 5 tablespoons toasted sesame seeds
4 to 5 tablespoons chopped chives
Salt and freshly ground black pepper
2 teaspoons toasted sesame oil
1 small napa cabbage chopped into 1 1/2 inch dice
1 red onion, quartered and thinly sliced
3 to 4 cloves garlic, grated
1/2 seedless cucumber, cut into 1/4 inch sticks then 2 to 3 inch pieces
1 to 3 tablespoons Asian hot chili sauce or hot sauce, to your taste
3 tablespoons rice wine vinegar
2 limes, zested and juiced
3 tablespoons freshly chopped cilantro leaves
Combine the ginger and teriyaki in a shallow dish. Rub steaks with a little grill seasoning and turn in teriyaki sauce and let sit for 10 to 15 minutes.
Heat a cast iron skillet over high heat. Wipe pan with a thin layer of vegetable oil.
Pat scallops dry. Combine the sesame and chives and roll the sides of the scallops in the mixture. Season the scallops with salt and pepper. Sear scallops 2 to 3 minutes on each side to caramelize them. Remove scallops to a plate and drizzle with sesame oil and serve.
Heat a large skillet with a couple tablespoons vegetable oil over high heat. Add steaks and cook 4 minutes on each side for medium rare. Remove and let steaks rest for 5 minutes. Add the cabbage to the pan and stir fry 2 minutes then add the onions, garlic, cook a minute or 2, add cucumbers and hot sauce, salt and pepper, vinegar, lime zest and juice.
Slice steaks very thin on an angle and serve on hot and spicy cabbage salad, garnish with cilantro.
Fish taco’s became very popular in Ensenada, Mexico in the late 60’s. Being from San Diego, CA, fish tacos became one of my favorite things to eat. I will admit at first I thought they sounded a bit strange, but I was a teenager, what did I know? I knew I loved tacos I just wasn’t real sure about the fish part of the equation. When a friend of mine told me how much she loved them, I broke down and gave them a try. Boy was I HAPPY I did (This was the same friend that talked me into trying sushi…..she had great taste I am so glad I listened!)!
Fish tacos bring back a lot of memories for me. Growing up in a coastal community I spent quite a bit of my time at the beach. They have since built up the area that used to be my old stomping grounds, but the little taco shop on the corner is still there. It was so fun to spend the day swimming and sunning with friends and then be able to just walk over to the taco shop in our bathing suits and get our lunch. Beach towns are the greatest!
The original fish tacos are fried fish fillets with a white sauce, cabbage and cheese and of course hot sauce if you wanted it. The sauce in this recipe gives you a little bit of that hot sauce kick without making things super hot. Like I have said in the past, we love heat in this house, well 3/4’s of us love heat at least. Jessi, Miss Picky, loved, Loved, LOVED, these tacos. She even saved the left over sauce because SHE said it was too good to waste…WOW color me shocked! I actually ran out of fish because everyone wanted to eat so many. Next time I will make sure to buy extra.
For anyone that hasn’t tried fish tacos let me say this. If you love fish, and a bit of Mexican flavors, you will love these tacos.
After about 3 to four minutes (you will see the fish beginning to turn opaque) I flipped them with a metal spatula. Be careful that the fish doesn’t come apart on you. I slid the spatula under very slowly kind of scraping the pan as I went. You don’t want to lose that yummy spiced crust!
This picture could have been better. This one was my boyfriends and he loved the sauce so much you really can’t see the fish. But trust me, it looked good and tasted GREAT!
Fantastic Fish Tacos
For the fish you will need:
1 heaping tablespoon ground cumin
a good pinch of coarse salt
1 heaping tablespoon ground coriander
1 heaping tablespoon chili powder (preferably a Mexican chili powder if you can find it)
4 – 6 oz firm white fish fillets (I used halibut but cod can be used as well)
2 tablespoons vegetable oil ( a couple turns around the pan)
12 corn tortillas
6 oz Queso Fresco cheese or Cotija crumbled (or as much as you like, we like LOTS of cheese here)
shredded cabbage ( I used cabbage for coleslaw with the carrots but you can buy a small green cabbage and slice it thinly)
2 vine ripened tomatoes, diced
For the sauce:
1/3 cup mayo
1/2 cup sour cream
1 lime, juiced
1/2 teaspoon ground cumin
coarse salt to taste
2 oz canned diced green chiles
1/2 cup fresh cilantro leaves, chopped
(to reduce calories you can use light mayo and sour cream)
Into a food processor place the mayo, sour cream, lime juice, and cumin, puree. Once the sauce is smooth add the cilantro leaves and blend until combined. Set aside.
Set oven on the lowest setting and wrap the corn tortillas in foil. Place them in the oven
Remove fish from the refrigerator and pat dry on both sides. In a bowl combine the cumin, salt, coriander, and chili powder. Rub the spice mixture on both sides of the fish making sure to coat evenly.
Heat a large skillet or grill pan over high heat. Add the fish and cook on both sides until the fish is opaque approx 3 to 4 minutes, depending on the thickness of the fish fillet.
Remove fish to a platter or plate and flake it into nice large “planks” of meat.
Remove tortillas from the oven and fill them with the fish, cabbage, sauce, cheese, and tomatoes.
Makes 12 tacos
based on a recipe by Cookin’ Canuck