Slow Cooker Green Chili Tacos

Slow Cooker Pork for tacos, salad, nachos, burrito, etc....

Ingredients

• 5 pounds Pork Loin
• 1 jar Salsa Verde (16 Oz. Jar)
• 3 Tablespoons Lime Juice
• 1 whole Onion, Chopped
• 1 cup Fresh Cilantro, Chopped
• 3 whole Roma Tomatoes, Chopped
• Corn Tortillas, To Serve

Preparation Instructions

Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes.

Meatloaf

Meatloaf

1lb ground beef

1 lb ground pork

1 lb ground turkey

1 egg

½ cup bread crumbs

1cup chopped onions

1tablespoon Worcesterhire sauce

1 tablespoon Dijon or spicy mustard

½ teaspoon ground black pepper

½ teaspoon salt or to taste

1 Tbl. garlic powder

1 Tbl. Oregano

1 Tbl. Thyme

1 Tbl. Marjoram or sage

Optional- 2 Tbl steak sauce or try any other sauces you like ie wing sauce, bbq sauce

Combine all ingredients, mixing gently. Place in greased baking dish, form into rounded shape . Cover and bake for about 1 hour. Remove cover and bake another 15 minutes approx.350 degrees F

The newest bestest Clam Chowder recipe

Mike's Clam Chowder

Recipe courtesy Jay Hajj

Prep Time: 15 min

Inactive Prep Time: 00

Cook Time: 10 min

Level: Easy

Serves:8 servings

Ingredients

• 5 cups clam juice
• 1 pound potatoes, diced
• 5 slices bacon, 1/2-inch dice
• 1 small yellow onion, diced
• 3 bay leaves
• 1 tablespoon freshly chopped thyme leaves
• 1/2 stick butter
• 1/2 cup all-purpose flour
• 2 cups half and half
• 2 pounds fresh or frozen clams, diced
• 2 tablespoons freshly chopped parsley leaves
• Kosher salt and white pepper

Directions

Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.

To make roux: In a pot, render the bacon, until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter and let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.

Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Moist Cinnamon Rolls

Filling:

½ cup soft butter butter	Optional:
¾ cup brown sugar	1 cup chopped walnuts or pecans
2 Tablespoons cinnamon	1 cup raisins soaked in hot water for 30 minutes then dried

Mix above ingredients in a smooth paste

Dough:

½ cup soft unsalted butter	1 cup potato flakes
2 teaspoon salt	1 ½ cup evaporated milk
½ cup sugar	½ cup hot water (not boiling, 120-140°F)
2 eggs	5 to 6 cups all purpose flour (the less flour the better, must be able to handle the dough)

1 tablespoon yeast dissolved in ½ cup warm water with a pinch of sugar

Mix potato flakes in the ½ cup hot water

Mix first three ingredients; butter, salt & sugar. Add eggs one at a time and beat in. Add potato mixture, milk, yeast mixture and mix all.

Add flour; three to five cups, mixing well, adding enough flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If the dough is refrigerated, let bowl sit at room temperature for 30 – 40 minutes or ti;; at room temperature.

Roll out dough on lightly floured counter to approximately 1/2 inch thick.

Spread on Filling mixture, optional raisins, and chopped nuts. Leave about 1/2" border.

Starting at edge tightly roll up dough. Cut into 1 1/2" pieces and place in buttered baking pan(s). Let rise until double.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned.

Frosting:

1 package cream cheese

½ cups soft unsalted butter

2 teaspoons lemon juice

1 teaspoon vanilla

1 ½ cup confectioners sugar

Whip all together with beater until nice and fluffy (5 minutes).

Spread on slightly cooled rolls

Stir-Fried Chicken with Bok Choy

From Food and Wine

Ingredients

¾ C. chicken stock

2 Tbl. Chinese black bean sauce

1 Tbl. Dry sherry

1 Tbl. Sugar

1 tsp. Chinese chile-garlic sauce

2 tsp. cornstarch

¼ C vegetable oil

1 ½ lbs. skinless, boneless, chicken thighs, cut into ½ in. strips or

Skinless boneless breasts, cut into 1 ½ in. chunks

Salt and pepper

2 Tbl. Minced fresh ginger

1 lb. bok choy cut into ¾ in. pieces/ or baby bok choy

1 C. snow peas

Steamed rice, for serving

Directions

1. In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, the chile garlic sauce and cornstarch

2. Heat a large wok or skillet until very hot. Add 2 Tbl. Of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.

3. Add remaining 2 Tbl. Of oil to the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring until thickened, about 5 minutes. Transfer to bowl and serve with rice.

Chocolate Mousse Pie

Chocolate Mousse

Graham Wafer Crust

20 crushed graham wafers

½ C. powdered sugar

½ C. melted butter

Mix crust ingredients with hands and pat into a 10 in. springform pan Refrigerate til rest is ready.

Filling

16 oz. semi-sweet chocolate

2 eggs

4 egg yolks

2 C. whipping cream

6 Tbl. Powdered sugar

4 egg whites

¼ tsp. cream of tartar

In double boiler, melt chocolate. Remove from heat in stir in 2 eggs and 4 yolks. Allow chocolate mixture to come to room temperature. Beat whip cream and sugar. In another bowl, beat egg whits and tartar till stiff. Stir a little whip cream and a little egg white mixture into chocolate. Fold in remaining whip cream and egg whites. Pour into crust and chill.

Friggione with Sausage

Ingredients

6 Tbsp. olive oil

5 medium potatoes, cubed

2 large onions sliced

2 red peppers or green peppers (or one of each) sliced

2 cups canned Italian style tomatoes

Salt and black pepper to taste

1 tsp Thyme

1 ½ pound Sweet Italian Sausage

Directions

Brown sausage in frying pan on medium heat. Remove to plate

Add onions and peppers and cook until translucent (not brown) add oil if needed

Add the potatoes and the can of tomatoes and their juice.

Add thyme, salt and pepper (to taste)

Cook uncovered for a further 30-35 minutes until the mixture darkens in color and the liquid has reduced so that there is only a small amount left around the potatoes. Do not use high heat.