Tuesday, October 23, 2012

Crockpot Hoison Pork Wrap

The Menu:
Crockpot Hoison Pork Wraps

The Original Recipe:
I have some pork roasts that I wasn't sure what to do with them. I used one of them in this recipe. It was very good. My kids were iffy about it, but they still ate their wrap. I could see using a lettuce leaf as the wrap, too, but we just used plain 'ol tortillas. I also added a splash of siracha to mine!

Hoison Pork Wrap

2 lb. pork roast
5 tbls. Hoison sauce
1 tbls. grated ginger root
1 tsp. 5 spice powder
2 garlic cloves, minced

For Serving:
10 flour tortillas
shredded lettuce
green onions, chopped
15 oz. can Mandarin orange segments
Siracha (optional)

Combine first 5 ingredients into crockpot. Cook on low 6-8 hours or until pork pulls apart easily. Shred pork. To serve, place on tortilla, add lettuce, green onions and orange segments. Serve.
* I added a bit of the Mandarin orange juice to the pork to make it a bit more juicey, too. yum.

Slow Cooker Paprika Chicken

The Menu:
Slow Cooker Paprika Chicken

The Original Recipe:
This meal tasted like it would be served at a small mom and pop diner. It was delicious! It's perfect for fall comfort food. This is a must for a family favorite meal.

Slow Cooker Paprika Chicken

4-6 boneless skinless chicken thighs (yes thighs!)
1 1/2 cup fresh chopped carrots
1 medium onion, chopped
1 medium bell pepper, chopped
3 tsp. paprika (I used 1 tsp. smoked paprika and 2 tsp. regular paprika)
1/4 tsp. pepper
1/2 tsp. salt
1 can cream of chicken soup
1 cup peas

1/2 cup sour cream mixed with 2 tbls. fresh chopped chives (or 2 tsp. dried chives)

Cook on low 6-8 hours or until veggies are soft and chicken is cooked through.
Before serving, add in sour cream/chive mixture. Stir to combine.

Serve on top of mashed potatoes with crisp fried bacon added in! (Oh, and this is a must!! This helped bring the whole dish together!!)

Tuesday, October 16, 2012

Sloppy Joe Casserole

The Menu:
Sloppy Joe Casserole

The Original Recipe:
I found this on Pillsbury Family Favorite Casseroles cookbook I have saved on the computer. It was surprisingly good. I don't usually use canned goods, but I happened to have some on hand from our big move we made this summer. Quick suppers are good suppers!

Sloppy Joe Casserole

1lb. ground beef
1/2 cup sliced green onion
1 can sloppy joe sandwich sauce
1 can mexicorn whole kernel corn, read and green peppers, undrained
1 can Pillsbury Golden Layers refrigerated buttermilk flaky biscuits

1. Heat oven to 375 degrees. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.

2. Spoon mixture into ungreased 1 to 1 1/2 quart casserole. Seperate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching.

3. Bake 15-20 minutes or until biscuits are deep golden brown.

*I added some Adobo seasonings. It tasted a bit "mexicanish" to me, so it went well to just bump up the flavor. I also cut the biscuits in fours and spread it out overtop of the casserole to bake.