Crock Pot Mexican Pulled Pork Tacos

August 30, 2011


The kids are heading back to school and it is time to pull out the slow cooker for those days when you have to deal with homework, sports practices and evening activities. What better way to maximize your time than with the Crock Pot?

Check out the recipe for Slow Cooker Mexican Pulled Pork Tacos!

photo credit


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Chicken Linguine Carbonara

April 19, 2010

I made this for dinner last night and it was AMAZING!

Ingredients

  • 2 tsp olive oil
  • 4 ounces thinly sliced pancetta, chopped or 8 oz. bacon, chopped
  • 2 tsp minced garlic
  • 2 1/4 cups whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 8 large egg yolks
  • 1/3 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt
  • 1 lb. linguine
  • 4 cups coarsely chopped chicken
  • Freshly ground black pepper
  • 1 tablespoon finely grated lemon peel

Directions

  1. In a frying pan large enough to hold the finished product, heat the oil over medium heat.
  2. Add the pancetta (or bacon) and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly. (if using bacon, remove from pan to drain on paper towel and discard the bacon fat in the pan)
  3. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  4. While the pasta is cooking, whisk together the cream, cheese, yolks, basil, and parsley in a large bowl. Set aside.
  5. Add the cooked chicken to the pan with the pancetta or bacon
  6. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken and sauce is heated through and the sauce coats the spaghetti thickly, about 4-6 minutes (do not let the mixture come to a boil)
  7. Season the pasta, to taste, with pepper and salt if needed
  8. Sprinkle the lemon zest over the pasta and serve.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Italian

My rating:5 stars: ?????


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Pork Skewers With Pineapple Scallion Rice

December 29, 2009

I previously shared a recipe with you from Every Day With Rachael Ray’s “Good Deal” section. Some of you told me that you planned to try it…how did it go?And were you able to make it cheaper than $2.04/serving? (Steph managed to make the entire recipe for only $3…check it out!)

As they sent me 4 recipes, I made this one on Sunday night and even my husband (who really isn’t a big fan of pork) enjoyed it!

Pork Skewers with Pineapple-Scallion Rice (Serves 4)

Prep: 20 minutes Cook Time: 20 minutes

Ingredients:

  • 1 20oz can of pineapple chunks in their juice, drained and juice reserved
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons vegetable oil
  • salt & pepper
  • 1 1/4 pounds pork loin, cut into 1-inch cubes
  • 4 scallions, cut into 1-inch pieces
  • 1 1/2 cups long-grain white rice

Directions:

  1. In a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt & pepper. Add the pork and scallions and let marinate at room temperature for 30 minutes
  2. Preheat an outdoor grill or grill pan to medium-high. In a medium saucepan, bring 1 3/4 cups salted water to a boil. Add the rice, cover and cook over low heat for 18 minutes.
  3. Meanwhile, thread the marinated pork and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer. Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes
  4. Coarsley chop the remaining pineapple chunks and stir into the cooked rice. Remove the grilled scallions from the skewer and stir into the rice. Serve the pork kebabs with the pineapple-scallion rice

So let’s look at the numbers on this one: Total cost for recipe is listed at $9.96 with the breakdown as follows:

  • Pineapple: $1.99
  • Garlic: $.88
  • Soy Sauce: $.19
  • Ginger: $.49
  • Vegetable Oil $.17
  • Pork Loin: $5.82
  • Scallions: $.38
  • Rice: $.84

Total cost of $9.96, or $2.49 per serving.

Let me know how your family liked it…and by how much you were able to alter the price without altering the recipe! (first of all, I paid MUCH less for 1 1/4 lb pork loin!)

For more recipes, please visit EveryDay With Rachael Ray. Photo credit: Kana Okada


This post may contain affiliate links. Read my disclosure policy.