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This recipe was inspired by two different dishes we have recently discovered, the Mostly-Vegetable Saffron Rice and the Red Lentil Curry. We made the Mostly-Vegetable Saffron Rice per our instructions on this site but changed up the Curry by adding coconut cream instead of coconut milk, some plain yogurt and shrimp. Really the seasoning for the Red Lentil Curry was the main driver for this. Very very good. I loved how the sweet off set the spicy flavors! One thing we thought is that it was just a little too sweet (just over the edge) so we will try 1/2 can coconut cream and 1/2 can of coconut milk next time. Super yummy served with Naan.

Ingredients:

• 1 large red onion, diced
• 6 stalks celery, diced
• 2 tablespoons olive oil, divided
• 3 heaping teaspoons red curry paste (almost any brand will do)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 teaspoons minced garlic
• 1 teaspoon ginger paste
• 1 can coconut cream
• 1/2 cup plain yogurt
• 1 (28 oz) can diced tomatoes or crushed tomatoes
• 2 lbs. JUMBO Shrimp, peeled and de-veined (we used Tiger Prawns fresh from Costco)

Directions:

1. In a large skillet or saucepan, caramelize the onions and the celery in olive oil.
2. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger paste in a small bowl. Mix well until the mixture forms a ‘paste’.
3. When the onions and celery are cooked, remove from the pan and set aside.
4. Add the curry ‘paste’ mixture to the same pan with a tablespoon of olive oil and cook over medium-high heat stirring constantly for 30 seconds to a minute, scraping the bottom of the pan with a wooden spatula.
5. Stir in the diced tomatoes, onion/celery mixture, coconut cream, and yogurt. Reduce heat to medium. Allow the dish to simmer until the sauce begins to thicken, just a bit.
6. Lastly–about three minutes before you are ready to serve– add the shrimp to the sauce and cook for about three minutes. Be very careful not to overcook the shrimp. You don’t want them rubbery. This is the biggest mistake a lot of cooks and restaurants do–don’t overcook the shrimp!!!
7. Serve over ‘Mostly-Vegetable Saffron Rice‘ or your favorite rice dish.

Enjoy!!! It’s GOOOOD!!!

This dish was absolutely delicious! It is healthy, easy to cook and tastes amazing! If you have the time, prepare some Naan or buy some at a local Indian Store as it really tops it off. We served ours over Jasmine rice with some Naan that we bought and it was perfect! This dish does make enough to feed 6 adults, at least. So we did have some yummy left overs! Sorry– I forgot to get the camera out for this–guess I was HUNGRY!!!

Ingredients:

• 1 3/4 cups red lentils
• 1 large red onion, diced
• 6 stalks celery, diced
• 2 tablespoon olive oil, divided
• 2 tablespoons red curry paste (almost any brand will do)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 teaspoon minced garlic
• 1 teaspoon ginger paste
• 1 can coconut milk
• 1 (28 oz) can diced tomatoes or crushed tomatoes
• 2 cups prepared Jasmine rice (we do ours in our rice cooker)

Directions:

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot of boiling water and boil on high for two minutes. Reduce heat to medium and simmer covered for 8-12 minutes (or until lentils are tender). Add more water, if necessary.
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions and the celery in olive oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well until the mixture forms a ‘paste’.
4. When the onions and celery are cooked, remove from the pan and set aside.
5. Add the curry ‘paste’ mixture to the same pan with a tablespoon of olive oil and cook over medium-high heat stirring constantly for 1 to 2 minutes.
6. Stir in the diced tomatoes, onion/celery mixture, drained lentils and coconut milk and reduce heat to medium. Allow the dish to simmer until the lentils have soaked up some of the coconut milk and the sauce begins to thicken, just a bit.

This dish was discovered in my Rachel Ray cookbook: 30-Minute GET REAL Meals. We have made this about three or four times in the last month (THANK YOU RACHEL!!!). It is soo good and actually healthy too!! It’s great served as a side dish to just about any meal and you get your veggies in too! This is very easy to prepare. I suggest doing the prep ahead of time. I use a Chopper–this one–for all the veggies which saves alot of time! This is a super enjoyable dish that will become a staple in your household if you give it a try!

Ingredients:

• 1 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 tbsp fresh thyme leaves
• 1 small zucchini, diced
• 1 red bell pepper, cored, seeded, and diced
• 1 small yellow onion, diced
• 1/2 c. rice (we use basmati or jasmine rice)
• 1 small head cauliflower, cut into small florets
• 2 c. chicken stock or broth (for a true vegetarian meal, use vegetable broth)
• freshly ground black pepper
• 1/4 tsp. saffron threads (a healthy pinch)

Directions:

1. Heat a deep, medium-size skillet over medium-high heat.
2. Add a tablespoon of extra virgin olive oil and the butter. When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice.
3. Stir and sauté the mixture for three minutes, then add the cauliflower and chicken broth and season with salt and pepper. Stir in saffron threads and bring the liquid to a bubble.
4. Cover the pan tightly and reduce the heat to simmer. Cook for 17 minutes or until the rice is tender.

This is an excellent salad to throw together when you have guests coming over. It is very pretty and tastes amazing! The dressing goes excellent with the strawberries and spinach. This would even be good as a main dish served for lunch–just double up on the strawberries

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/4 - 1/2 cup white sugar, depending on how sweet you want it.. Start with the lesser and add more if you need to.
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered
• Crumbled Feta

Directions:

1. Puree together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries, feta and almonds. Pour dressing over salad 10-15 minutes before ready to serve and refrigerate 10 to 15 minutes.

Note: In the winter time when strawberries are out of season use a can or two of mandarin oranges instead of strawberries. Blueberries can also be added too.

I made this dish with ‘Mostly Vegetable Saffron Rice‘ and ‘Strawberry Spinach Salad‘ for Mr. Hungry Bastard on Fathers Day. It was thoroughly enjoyed by all!! Even our son, who does not like fish gobbled it up! Excellent way to prep the fish. I think I might try this same recipe with Talapia too. Roughy is a bit pricey at times!! Did you know that Orange Roughy can live to be 150 years old??? Interesting tid-bit I thought. Enjoy!

Ingredients:

• Milk
• few drops of hot sauce
• 1/2 cup Italian seasoned bread crumbs
• 5 tablespoons grated Parmesan cheese
• 5 tablespoons grated Romano cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste
• 4 Orange Roughy fillets
• 1/2 cup butter, melted (can substitute Olive Oil for butter)
• 2 tablespoons chopped fresh parsley

Directions:

1. Submerge your fillets in milk and a few drops of hot sauce (depends on how spicy you want it) for 30 minutes to an hour. This rids the fish of any ‘fishy’ flavor.
2. Preheat oven to 400 degrees. Coat a medium baking dish with non-stick cooking spray.
3. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
4. Brush both sides of Orange Roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
5. Bake in preheated oven 15-20 minutes (until fish flakes easily with a fork), then broil for 3-4 minutes for a crispier outside.

I found this recipe on allrecipes.com. The ratings were great so I wanted to save it. We have not yet attempted this as we found some great Naan at a local Indian market but we do plan to give it a whirl!

Ingredients:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Oh Man, we haven’t posted for quite a while. It’s not that we haven’t bee cooking, it’s just that lately, it seems every time we try something new we are just too tired to do pictures or take notes on the preparation. Well, we will try to be more diligent (and stop cooking until 10 at night).

Got this from a banana bread recipe at allrecipes.com and modified it a bit. These are great because they are so moist and the nuts add great texture.

Picture to be coming soon.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1 1/3 cups mashed overripe bananas
• 1 cup crushed pineapple
• 1/4 cup chopped Macadamia nuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a standard muffin tin (I use Pam).
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas/pineapple mixture until well blended. Stir banana mixture into flour mixture. Pour or spoon batter into each muffin slot, to just below the rim of the slot.
3. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let bread cool for 10 minutes, then turn out onto a wire rack.

We were looking for a good recipe for butter chicken and came across VahRehVah which looks to be a great resource for Indian cooking ideas. Many of the recipes have videos including this one. I think we’ll be looking there often for inspiration since we are so into Indian food lately.  This recipe was mouth watering delicious!  I loved the texture of the sauce.  This would have been great also served with Naan.  YUMMY

Ingredients

• 4 tbsp. butter, melted
• 1/2 c. cashew nuts, chopped
• 1/3 c. cilantro leaves + a few sprigs for garnish
• 1 jalapeño, diced
• 1 tbsp coriander powder
• 1 tsp. cumin seeds
• 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
• 1 tsp. garlic paste + 1 tsp. garlic paste for another step
• 1/2 pt. fresh cream
• 4 tbsp oil
• 2 sm/med. onions, chopped
• 2 lbs. chicken breast
• 1/4 c. water
• 4 tsp. Red chili powder divided into two 2 tsp. piles
• Salt to taste
• 1 tsp Sugar
• 1 lb. tomato, chopped
• a few squirts of tomato ketchup

Directions

1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
8. Serve over Jasmine rice and garnish with cilantro.

We found this recipe on Allrecipes.com posted by ‘Rockfishusa’ under the name Swordfish a la Siciliana. On their site it was rated 5 out of 5 by 56 members. We thought we’d give it a whirl (we did make a couple changes)! It was really good except I don’t think the fish we got was fresh enough. I’m looking forward to trying it again with fresher fish. We may also try adding a little tomato sauce and fresh basil to the mix for a more ’saucy’ effect! Serve with a nice side salad, and some fresh pasta and/or garlic bread! Yummy!

Ingredients:

• 3 oz. raisins
• 5 tbsp. olive oil
• 1 small onion, minced
• 3 cloves garlic, minced
• 1/2 lb. vine ripe tomatoes or cherry tomatoes, diced
• 12 green olives, pitted and minced
• 2 oz. pine nuts
• 1/4 c. capers
• 2 pounds swordfish steaks (FRESH)
• Salt and pepper, to taste

Directions:

1. Soak raisins in lukewarm water for 30 minutes. Drain and set aside.
2. Preheat oven to 400 degrees.
3. Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
4. Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until the steaks are firm.

I have to say that fresh fennel is one of my favorite things to add to a sauce. It adds such a distinct flavor that is more complex than a typical tomato+basil+etc sauce. This is a great dish to throw together ahead of time and drop in the oven just before you are ready to eat. You will need to increase the cooking time of course if the dish has been refrigerated.  The fresh basil and fennel really makes this sauce delicious. Leftovers are in high demand for this one. Yummy!

Ingredients:

• 1 pound hot Italian sausage links (hot Italian Turkey sausage can be used for a lighter meal)
• 1 (12 ounce) package rigatoni pasta
• 1 (24 ounce) jar marinara sauce or your favorite homemade sauce
• 1 bulb fennel, trimmed and thinly sliced
• red bell pepper, roasted and chopped
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh basil leaves
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese

Directions:

1. Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds.
3. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red bell peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
4. Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
5. Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Great mixture of textures and is a good light (and a bit sweet) side, great with barbecue!

Ingredients:

• 8 C. fresh baby spinach
• 1 c. dried cranberries
• 2 medium pears (we like red pears), cored and chopped
• 1/4 c. cider vinegar
• 5 tbsp. sugar
• 1 tsp. onion powder
• 1/2 tsp. Worcestershire sauce
• 1 tsp. ground mustard
• 1/4 tsp. paprika
• 1/4 c. olive oil
• 1 tbsp. sesame seeds
• 1 tsp. poppy seeds
• 2 tbsp. chopped pecans or sliced almonds

Directions:

1. In a blender, combine the vinegar, sugar, onion powder, Worcestershire sauce, ground mustard and paprika; cover and process until blended. While processing add the oil in a steady stream.
2. Add the sesame seeds and poppy seeds to the dressing and stir. Refrigerate until you are ready to serve the salad.
3. When you are ready to serve, combine the spinach, cranberries and pears in a large bowl. Pour the dressing over the top and toss (I use a bowl with a lid so I can shake it and get all the pieces well coated). Sprinkle with pecans or sliced almonds.

Still on our Indian food kick it seems. We tried this our which was a mixture of a few different recipe ideas. While we love the salad I don’t know if it was a perfect match with the mango curry. Overall though we enjoyed the dish very much. We will probably continue to experiment with yogurt marinades (Masalas) as they are quite tasty!

Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves - cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.

This recipe is absolutely wonderful. We have made it three times since we first discovered it. The flavor is amazing! We served ours over Jasmine rice, which is our favorite. We always cook our rice in a rice cooker and it turns out perfect! This recipe yields about 2-4 servings, depending on how much you eat. We usually double the recipe and it is great for leftovers! Enjoy!

Ingredients:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon corn starch
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup Coconut Milk
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.

Another great recipe we found at allrecipes.com. We recently went out with my husbands aunt and uncle to a great Indian Food restaurant and had Vegetable Samosa’s for the first time. They were so great that we thought we’d try our hand at some good Indian Cooking at home. So you are probably saying.. hmm…Beef Samosoas?? Although beef is not used in Indian cooking, we found this recipe and gave it a try (they were wonderful). Of course the filling minus the beef would be great too. We served our Samosas with Chicken Tikka Masala over a bed of Jasmine rice. I drizzled a little of the sauce from the Chicken Tikka Masala over the Samosas– em, em, good!!

Ingredients:

• 2 large potatoes, cubed and peeled
• 1 c. frozen peas, thawed
• 2 tbsp. vegetable oil
• 1/2 tsp. cumin
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 lb. lean ground beef
• 4 cloves garlic, finely chopped
• 1 tbsp. minced fresh ginger root
• 1/2 tsp. freshly ground black pepper
• 1 1/2 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. ground chili powder
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom
• 2 tbsp. fresh cilantro, chopped
• 2 tbsp. green chili peppers, chopped
• 1 quart canola oil, for deep frying
• 1 (16 ounce) package phyllo dough

Directions:

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until the potatoes are tender but still firm, about 15 minutes. drain, mash together and set aside.
2. In a large saucepan over medium high heat, add the cumin and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger rood. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat (or use a deep fryer– I prefer the deep fryer).
4. Mix cilantro and green chili peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

With this recipe it’s hard to measure all of your ingredients. Add the ingredients based on your personal tastes. I use a crockpot to cook this and it makes it really easy! Great served with refried black beans and Spanish rice! Start cooking this dish at about 9 or 10 AM for an excellent dinner. The longer the pork cooks the more it falls apart–YUMMY! EVEN the kids loved this recipe! If you need instructions on roasting your green chili’s, please see the bottom note on this recipe.

Ingredients:

• Boneless pork roast (I do about 3-5 lbs)
• MANY garlic cloves (at least ten)
• Crushed red pepper flakes
• Cumin
• 8-10 green chili’s, roasted, peeled and chopped (I usually de-seed only half of them because we like it spicy!)
• 1 can green chili’s
• 1-2 cans of Pinto Beans
• 1/3 c. Cilantro, roughly chopped
• about 1/4 c. water
• Salt, to taste
• 2 tbsp. Corn Starch
• Large flour tortillas

Directions:

1. Cover the bottom of your Crockpot with water (about 1/4 cup). You don’t want to use too much water because the roast will make it’s own juices.
2. Cut most of the fat off your pork roast.
3. Cut slits all over your roast and put garlic cloves down into each slit. The more garlic the better. I also chop garlic and rub it over the top.
4. Rub cumin and red pepper flakes all over the roast so it is almost red in color from all of the spices. Sprinkle lightly with salt.
5. Spread the can of green chili’s over the top along with the cilantro.
6. Cook for about 3-4 hours on high in your Crockpot then add the diced roasted green chili’s and pinto beans.
7. If you can, start shredding the pork at this point with two forks. Then once or twice an hour for the next 2-3 hours go back and shred some more until it is all nicely shredded.
8. About an hour before you are ready to eat add the corn starch and stir well. This will help to thicken the sauce. Cook until the sauce is at your desired thickness.
9. Serve on warm flour tortillas with cheese, tomato, avocado, lettuce, beans, rice or whatever you like on your burro’s!

NOTE: To roast green chili’s, turn your broiler to high. Once heated place chili’s on a baking sheet in the oven. Broil for 5 minutes and turn. Repeat this process until the chili’s are fairly dark brown on all sides (usually 20-30 minutes). Immediately place in a paperback and roll it up so the chili’s can steam themselves. Let sit for 40 minutes or longer then peel the skin from them. For extra spicy green chili, leave the seeds in some or all.