Recipe: Shredded Pork Tacos

Shredded Pork Tacos

2 lb. boneless pork roast
1 cup salsa
1 can (4 oz.) chopped green chilies
1/2 tsp. garlic salt
1/2 tsp. black pepper

Add all ingredients to the slow cooker; cover and cook on low for 8 hours. After meat becomes tender, shred with two forks. Serve.

*Johnna's tip: Shredded pork tacos are everywhere now. Luckily this is the easiest, and probably, one of the cheapest restaurant trends to replicate at home. Serve with warm tortillas and sour cream.

Picture source

Top Five Wednesday: Five Soups You Should Make

After the last Food Blogger Happy Hour/Potluck, we have been infatuated with soup. All kinds. Thrifty DC Cook is responsible for this. She made probably one of the top five best soups we've ever tasted (*It was a seafood soup in a spicy, lemongrass broth). The recipe for that is coming soon and we will fill you in when we get the details. If you haven't figured it out by now, we are cold and trying to stay warm under these conditions hence we're making soup. Today's "Top Five" are the top five soups you should be making this January. Soup is sooo easy to make and sooo delicious. Typically, soups are not that fatty either because the base of the soup is usually a light broth or another light ingredient. Now, there are those soups that bring out the naughty side of eating but we hope these soups will help you stay warm and stay within your new years resolution. Check it:

1. Tomato soup- The Arugula Files recipe is simple and matches perfect with a grilled cheese...gotta love the classics.

2. Crab and Corn Chowder- This is our show stopper recipe. Serve this one when you're have a few guests over and you want something comforting.

3. Middle Eastern Lamb Stew- Super easy because the slow cooker does all the work. Just drop in the ingredients and 3 hours later you have a feast.

4. Maryland Crab- This is an art. Well in these parts anyway. Around this area, Maryland crab is the staple soup and must be done right. This is a great time to practice.

5. Miso Soup- Love this one pot soup. Our favorite additions to the typical seaweed and tofu are carrots, broccoli and mushrooms. Delish.

Click the links above to retrieve the recipes and Enjoy!

Recipe: Mexi-Meatloaf

Mexi-Meatloaf

Slow Cooker
2 lb. ground turkey
2 cups crushed tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs (beaten)
4 tbsp. taco seasoning

Combine all ingredients in a bowl and mix well. Shape the mixture into a loaf and place in a slow cooker. Cover and cook on Low for 8-10 hours. Serve.

*Johnna's tip: Tonight's dinner. This is a twist on meatloaf with a Mexican flare, have fun with it. Top with sour cream and sprinkle with a little cilantro. Add some guacamole too!

Picture source: https://www.specialtyfood.com/do/news/PrintNewsArticle?id=81

Recipe: Creole Shrimp

Creole Shrimp

1 1/2 cup diced celery
1 1/4 cup chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic
1 tsp. salt
1/4 tsp. pepper
6 drops Peppadew Splash On Sauce
1 lb. shrimp (deveined & shelled)
1/4 tsp. garlic powder
*Slow Cooker (optional)

Combine all ingredients except shrimp. Add ingredients to Slow Cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Add in the shrimp the last hour of cooking. And if you don't have a Slow Cooker saute celery, onion and bell peppers in 1 tbsp. butter until tender. (Better if left a bit crunchy.) Add remaining ingredients except shrimp. Simmer at least 30 minutes to an hour. Add shrimp simmer 30 minutes more.

*Johnna's tip: Creole is a style of cooking that originated out of Louisiana. It combines the flavors of French, Mediterranean, Spanish, African and American influences. The best of everything basically is all balled up into one dish in creole cooking. Try this dish over rice or with a side of French bread.

Picture source: http://www.recipetips.com/recipe-cards/t--3672/shrimp-creole.asp

Slow Cooked Navy Beans & Ham

Slow Cooked Navy Beans & Ham

6 cups water
5 cups dried navy beans (soaked overnight and drained)
1 lb. ham (cubed)
1 can (15 oz.) corn (drained)
1 can (4 oz.) mild diced green chilies (drained)
1 onion (diced)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Add all ingredients to the slow cooker; cover and cook on LOW for 9-10 hours or until beans are tender.

*Johnna's tip: Don't feel up to cooking in front of the stove for the next couple of days?? Please make use of your slow cooker! The slow cooker is amazing at reducing the actual time you have to physically spend in the kitchen. Just add ingredients from the recipe of your choice that calls for a slow cooker and leave it there to merge all the flavors creating a delicious effortless meal.

Picture source: http://www.grouprecipes.com/65732/navy-bean-soup-with-ham-ala-leah.html

Pot Roast

Pot Roast

Slow Cooker
2 tbsp. unsalted butter
1 tbsp. olive oil
1 onion (cut into wedges)
3 lb. rump roast
3 carrots (peeled and thinly sliced)
3 white potatoes (cubed)
2 bay leaves
1/2 tsp. salt
2 packets (1.4 oz.) onion soup mix
1 tbsp. cornstarch

In a skillet, heat the butter and oil, add in the onion and beef; brown the beef on all sides. Add the beef and onion to the slow cooker. Surround the beef with the carrots, potatoes and bay leaves; sprinkle on salt. In a small bowl, combine the soup mix with 3 cups boiling water and stir until smooth. Pour the soup mixture over the beef and vegetables in the Slow Cooker and cover; cook on HIGH until the meat is very tender; 3 1/2-4 hours. In a pan, combine the cornstarch and 1 tsp. water; stirring to form a paste. Add in 2 cups hot liquid from the Slow Cooker and bring to a boil; stirring until thickened. Slice the meat and top with the veggies and gravy. Serve.

*Johnna's tip: We love a good pot roast:-) It is the easiest and most efficient thing to do especially when you have a large family to feed. Plus, you get your meat, potatoes and veggies all in one pot. Also, feel free to try a top round or a brisket for your meat instead of the rump roast...they work out just as well;-)

Picture source: http://www.ohiosignature.com/photoGallery.htm

Short Ribs and Veggies (Crock Pot)

Short Ribs and Veggies (Crock Pot)

Crock Pot
3 lb. Beef short ribs (cut into serving-sized pieces)
2 tsp. salt (or to taste)
1 tsp. Accent
1/8 tsp. pepper (or to taste)
1/8 tsp. garlic powder (or to taste)
1/3 cup fat
1 onion (thinly sliced)
2 cup hot water
1/2 lb. green beans
6 potatoes (halved)
1 tsp. Salt
1/4 tsp. Accent
1/8 tsp. pepper
12 celery stalks (cut in 2" slices)

Season meat with salt and pepper and Accent. Heat fat on HIGH in the Crock Pot. Coat meat evenly with fat. Add in the remaining ingredients and cover. Cook on LOW for 9-9 1/2 hrs.

*Johnna's tip: Why JKGF loves this recipe?? Because you can veg out and have the hearty meat you want all at the same time without slaving over the stove for hours. Add in the veggies that YOU like i.e. you don't like celery?? Add in broccoli instead or whatever you like. This is the comfort food dish that allows you to just be yourself...so when your feeling down, make this, snuggle up with your favorite movie and enjoy the comforts of a few of your favorite veggies;-)

Picture source: http://allrecipes.com/Recipe/Braised-Beef-Short-Ribs/Photo-Gallery.aspx