Sunday, October 21, 2012

Pork Chili

Here's a recipe for crockpot pork chili that includes Ro-tel and black beans. Very spicy, but very tasty. The recipe came from the website of a local grocery store chain, Hy-Vee. The original post includes nutritional information.
2 tbsp Grand Selections olive oil, divided
1 pound pork loin chops, cut into 1-inch cubes
1 large onion, chopped
2 tbsp minced garlic
1 tbsp ground cumin
1 tbsp Hy-Vee dried oregano
2 (10 ounces each) cans Hy-Vee diced tomatoes with mild green chilies
1 (4 ounce) can Hy-Vee diced green chilies
1 (15 ounce) can Hy-Vee black beans, rinsed and drained
1 c. water
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cubed pork and cook until browned, about 5 to 8 minutes. Remove from skillet and transfer to 3-1/2-quart slow cooker.
Heat remaining 1 tablespoon olive oil in same skillet and sauté chopped onions until tender, about 3 to 5 minutes. Add garlic, cumin and oregano and sauté 1 minute more. Add diced tomatoes with mild green chilies, diced green chilies, black beans and water. Transfer to pork mixture in slow-cooker. Cook on LOW for 4 to 6 hours.
Daily nutritional values:
- Posted using BlogPress from my iPad

Wednesday, October 3, 2012

Emerson Microwave Grill - Chicken Breast

I recently got a new microwave oven with a grill unit. Emerson, who made the unit, had info about microwaving various types of food, but no help at all on using the grill/microwave combo.

So tonight I decided to experiment with a couple of chicken breasts. I soaked them in salted water for several hours and added some McCormick Montreal Chicken seasoning. Lemon pepper would work too.

I tried to warm the grill as some sources suggested, but it didn't work. When ready to cook, I took the chicken out of the water, dried it off, and salted and seasoned (again Montreal Chicken) both sides, and sprayed each side with olive oil cooking spray. I put them on the grill and set the oven on combo cooking (combination 2 which is 64% grill, 35% microwave) for 7 minutes.

After the timer rang, I turned the chicken and used combination 1 (55% grill/45% microwave) for another 3 minutes. As soon as I took the chicken out, I wrapped them in foil for 5 minutes.

Result: Juicy, tasty chicken breast!

- Posted using BlogPress from my iPad

Sunday, August 5, 2012

Expiration Dates

Today I found a jar of "salad dressing," the generic name for Miracle Whip, in the cupboard as I was starting to put the new jar away. Looking at the expiration date revealed it was expired.

"But it's unopened," I thought. "Is it still edible, or do I have to throw it out?"

After some quick googling, I found the Keep It or Toss It database, over at Next time you have a similar question, give it a try.

- Posted using BlogPress from my iPad

Sunday, April 22, 2012

Tilapia with Bacon and Green Beans

I was looking for something different the other day and had some tilapia filets to work with. I also had a can of green beans and some bacon, and went looking for a recipe that might incorporate all three. What I found was lots of green bean and bacon recipes and one tilapia and bacon recipe that used some brown sugar. In a moment, I'd combined the two and here's what came of it: 

  • 2-4 tilapia filets 
  • 3-6 strips of bacon, cut into pieces of varying size 
  • 1/3 cup chopped onion 
  • 2 tsp's of lite brown sugar for each filet 


In a non-stick skillet, brown the bacon pieces over medium heat until they're as brown as you like. Sauté the onions until soft. Add 1 Tbl butter or margarine if you don't have sufficient bacon fat to sauté the onions.

Salt and pepper the first side of the tilapia, and use one tsp of the brown sugar for each filet, spreading over the filet evenly. Turn heat to medium-high and lay filets on top of the bacon and onions, sugar side down.

Salt and pepper the opposite sides of the filets and spread with more brown sugar. After 3-5 minutes (edges of fish begin to turn white), slide a nylon spatula under each filet and the bacon and onions, and turn the filet. Repeat for each filet.

Add drained green beans to pan and salt and pepper to taste. Turn heat to medium-low and cover. Simmer for 10 minutes. Finish with a squeeze of lime juice over each filet.

Serve with rice or pasta.