Search Results label/hunk%20of%20meat%20Monday

Hunk of Meat Monday: Crock Pot Carnitas

November 7, 2011

I cannot resist carnitas, ever. Carnitas = pork deliciousness at a Mexican restaurant. We had pork tacos or Carnitas Tacos at home finally. It was pork heaven!

I changed up some of my typical flavors for these and loved the small twist. I started with a pork roast. Use a pork butt, picnic, shoulder, or even loin. I used about 3 pounds of meat.

So, the array of seasonings. Salt, pepper, paprika, cayenne, cumin, cinnamon and a beer with a hint of orange.

Mix the seasonings together in a small bowl.

I pressed four cloves of garlic and and rubbed them on both sides of the pork.

I then rubbed the seasonings on both sides of the pork.

Then, I just couldn’t resist. I sprinkled some chipotle tabasco sauce all over. About 8 dashes.

And then I poured the beer over top and turned the crock pot on for 4 hours on high. Came back to beer almost braised pork.

I grabbed a big serving fork to help break it apart.

And then let it cook about 15 minutes longer on low.

I made some guacamole thanks to my friend Heather over at 3 kids and lots of pigs yummy inspiration. I covered my tacos with cheese, gauc and cilantro.

Last week, once again had some popular recipes. The top three included these great recipes.

Source: theranchwifechronicles.com via Leah on Pinterest

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By Leah 10 Comments Filed Under: crock pot, hunk of meat Monday, Mexican, pork, recipes

Hunk of Meat Monday: Crock Pot Creamy Chicken & Wild Rice Soup

October 31, 2011

The weather is cooling off, to my dismay of course. To combat this weather, I have been wanting warm comforting soups. Now, the man of the house doesn’t look at soup as a meal, but he will get used to it one of these days. The first one to try was a big hit with the kids and I though. Plus it was easy!

Start by chopping up two stalks of celery.

I tossed some carrots in the food processor to chop up finely to get about a cup or so.

I also diced one shallot. If you don’t have a shallot, dice a half of an onion.

I then tossed it in the crock pot along with two cloves I had sliced.

Now, this is optional, but I sliced about 4 or 5 mushrooms and tossed them in as well.

So, I wasn’t sure if this was going to work when I decided to try it, but I thought it would be worth a try. Grab a box of long grain and wild rice. My box was the 4 ounce or so box.

Dump it on top of the veggies.

Then I added about 1 pound of chicken breasts and chicken tenders. I buy the tenders and breasts when they are on sale and freeze them in 1 pound portions to use later. I then poured the seasoning packet from the rice over top of the chicken.

Then pour a box (or four cups) of chicken broth over everything. Pour two more cup of water over top. Then cook on high for 4-6 hours or low for 6-8 hours.

While it is all cooked, cut or tear the chicken apart. This can be done during the cooking or at the end of cooking.

Then start on the roux by melting a stick of butter.

Mix together 1/3 cup of flour and 1/2 teaspoon salt and pepper. Add it to the butter.

When the roux is formed it will look something like this.

Then slowly add 2 cups of milk or half and half. I did a combo of the milk and half and half.

Pour it into the crock pot and stir together.

Let it cook for another 15 minutes or so.

The soup will be thick and creamy.

Divine yumminess.

Looking for other great soups. Last week had some great soups linked up as well. Be sure to check them out.

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Source: grandmaloyskitchen.blogspot.com via Leah on Pinterest

By Leah 10 Comments Filed Under: chicken, comfort food, crock pot, hunk of meat Monday, recipes, soup

Hunk of Meat Monday: Crock Pot Maple Ham

October 24, 2011

Have you heard it is National Pork Month? Nothing says “Happy Pork Month” like a big ole hunk of ham.

In the U.S., nearly 65 million pigs are raised each year. Sounds like a lot, right? Don’t worry, China has us beat with almost 300 million pigs. Interested in knowing more about where animals are raised, check out this graph from The Economist.

Last weeks linky party also was a huge hit for pork recipes! The most clicked on recipes were all made with meat from none other than porky himself.

Savage Chili with pork sausage from Aunt Nubby’s Kitchen

Source: auntnubbyskitchen.blogspot.com via Leah on Pinterest

Fried Pork Tacos with pork shoulder from Happy Homemaker Cindy

Source: happyhomemakercindy.com via Leah on Pinterest

Corn Dogs with hot dogs from Mrs. Happy Homemaker

(I use hot dogs made from pork & poultry)

Source: mrshappyhomemaker.com via Leah on Pinterest

So, to make my ham. Start with a spiral cut ham. I still had one in my freezer, so I put it in the fridge overnight. Then place it flat side down in your crock pot. Cover with about 1/2 cup of brown sugar and then pour 1/2 cup of REAL maple syrup over top.

Then pour 1 cup of pineapple juice over top.

Then cook your ham on low for 4-8 hours. It will be heated through at 4 hours but there is plenty of juice if you pop it in before heading to work.

Carefully pull the ham out. It will be falling off the bone. I promise you!

I made up the Corn Chowdah Mac ‘n Cheese from Rachael Ray’s magazine this month to go with the ham. I substituted sweet potatoes for baking, but otherwise followed the directions. It was yummy! And had bacon top. The perfect match to the ham.

Plus, we had plenty of leftovers! Which means easier meals all week! Yay!

So, you cooking up any pork this week? If not, link up anyway. Can’t wait to see your hunks!

By Leah 17 Comments Filed Under: crock pot, easy recipes, hunk of meat Monday, leftovers, pork, recipes

Hunk of Meat Monday: Philly Cheese Steak Pizza

October 16, 2011

If any of you have a love for the cheesy goodness of Philly Cheesesteaks, you are not going to be able to resist this pizza. Yum!

Of course you can make this with left over Italian Beef. I should just have a cookbook devoted to all you can do with the base of Italian Beef.
I had made the PW’s pizza crust for a pizza earlier in the week when I was going to be at a meeting. I figured the hubby could put together a pizza if I had all the ingredients. So, I needed to use the other half of the dough. I also had some leftover Italian Beef, so I figured I could make some kind of pizza. But, if you have a tube of store bought, feel free to use that too!

To get started, I caramelized onions, green peppers and mushrooms. For a quick catch up on how to do that, go here.

To start getting the pizza ready, I start by putting some EVOO and garlic powder down on a round pizza stone. I then use a paper towel to spread it out over the stone.

Then I spread the dough over top and put slices of provolone on top of the dough. I used no tomatoe based sauce.

Since the Italian Beef had been in the fridge, I warmed it up a little in the microwave and then drained all the extra broth and juice off the meat. I had about 1.5 cups of meat. I sprinkled that over top of the cheese.

By this point, my caramlized veggies were ready. I then layered all of them over top of the meat.

Then I shredded 8 ounces of pepperjack cheese and covered the pizza.

I baked the pizza on 475 degrees for about 12-15 minutes. You want the dough to be done and the cheese to brown.

It was amazing. I am to the point that I am making Italian Beef to have all the yummy things I make from the leftovers. If you are more of chicken person, be sure to check out the strawberry balsamic chicken pizza that Mamie at Home Grown Beanes from last week’s Hunk of Meat Linky Party.

Source: homegrownbeanes.blogspot.com via Leah on Pinterest

What are you making this week? Can’t wait to get some inspiration. Did you see

By Leah 11 Comments Filed Under: beef, hunk of meat Monday, leftovers, pizza, PW, recipes

Hunk of Meat Monday: Crock Pot Sloppy Joes for a crowd

October 10, 2011

Have you ever needed to feed hungry teenagers? A field full of farmers? Wanted to make a meal that you could double, triple, quadruple to freeze the leftovers? These sloppy joes are just that!

This can also be a one pot wonder! I actually put frozen ground beef in the crock pot overnight. When I woke up it was nicely browned. Once I broke it up and drained the fat off, I put the beef back in the crock pot. I added onion, celery, tomato sauce, tomato soup, mustard, ketchup, BBQ sauce, brown sugar, dried mustard, chili powder, garlic powder, salt and pepper.

Gave it good stir.

Then I put the crock pot back on low and let it cook for four hours. It was ready for a great lunch after church with several families from church. And now I have three meals in the freezer waiting for me too!

By Leah 10 Comments Filed Under: beef, crock pot, easy recipes, freezer meals, hunk of meat Monday, recipes

Hunk of Meat Monday: Quick sides for your hunks

October 3, 2011

I have to admit something. Sometimes, we eat leftovers 3 or 4 times from the same original meal. This week was one of them. I was out of town for work one night. So, before I left I threw some Italian Beef in the crock pot so the hubby wouldn’t have to think about supper.

But, when I got home the next night, I asked him what he fed with the Italian Beef. His response, pears. Ugh. Sides for the meat…veggies cross your mind dear. So, decided I needed to come up with some quick sides for my hunks of meat. Especially since these recipes from last week are on my “to make” list for go to meals during the week.

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Source: crumbsandchaos.blogspot.com via Leah on Pinterest

Source: whoisthegrownup.blogspot.com via Leah on Pinterest

I love broccoli and rice casseroles, but usually it takes a short time to make it and then at least another 30 minutes to bake. Not ideal for a week night for this working mom. So, I decided I was going to try to create a stove top recipe for broccoli and rice casserole. And it turned out fantastic!

I started with make a box of rice pilaf or long grain rice mix or even a box of broccoli flavored rice. You know what I am talking about.

With about five minutes left on the rice, I threw one of those microwave steam packages of broccoli in the microwave. A girl’s best friend if you haven’t tried them. I love the fact that Costco sells them in mass quantity.

Then I grabbed the ingredients that would make this “edible” in my husaband’s view. Yep, a can of cream of mushroom soup and some cheese. I use a cup of shredded cheese. Use what you have. I had sharp cheddar.

Mix the soup and cheese into the rice.

Then mix the broccoli into the rice mixture. I added about 1/2 cup of chopped walnuts. This is optional but added a crunch and of course nutty flavor that I loved.

Once the cheese is all melted, you are ready to serve!

Everyone enjoyed it, but some more than others. What everyone loved where the potato wedges drenched in shredded cheese. I baked potato wedges that the nice people at the Ore Ida also call Texas Crispers. Once they were baked, I piled them on a plate, sprinkled with shredded cheese and stuck under the broiler for a few minutes.

Now, that you know what my sides are for the week, show me your meat! What do you all have cooking this week.

By Leah 9 Comments Filed Under: easy recipes, hunk of meat Monday, recipes, side dishes, sides, week-night meals, Working Mom Meals

Hunk of Meat Monday: Pepsi Pork Chops

September 26, 2011

This week I am lucky enough to have a fellow Real Farmwife filling in for Hunk of Meat Monday. I bring you Sarah from This Farm Family’s Life. Be sure to check out her blog for other great recipes and learn a little bit about their farm and family.

Hello Beyer Beware readers! Leah has allowed me to do a guest post for Hunk of Meat Monday so today I am sharing a delicious and super easy recipe with you.

The husband and I, along with his parents, currently feed out about 150 head of beef cattle. We buy them as “feeder cattle” weighing about 500 pounds. Then we feed them until they reach about 1200 pounds and sell them as “fat cattle”. So, needless to say we are huge supporters of the meat industry.

However, today I am sharing a pork recipe with you! I bring you my Pepsi Pork Chops!

Start by combining the ketchup, Pepsi, onion flakes, and Italian seasoning.

Place pork chops in a greased baking pan and pour the mixture over the top.

Bake at 350 degrees for one hour. Enjoy!

This recipe can easily be cut in half. I always make a lot to feed my family of carnivores!

Do you have a go to meal to share with us this week? Last week, I love these two recipes and they also got the most hits from all the Beyer Beware readers. Be sure to check them out.

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Source: cookingwithk.net via Leah on Pinterest

By Leah 11 Comments Filed Under: easy recipes, guest post, hunk of meat Monday, pork, recipes, simple recipes, This Farm Family's Life

Hunk of Meat Monday: Amy’s Chicken Tetrazzini

September 12, 2011

I have started trying out a few of the recipes from Gooseberry Patch’s soon to be released “Big Book of Home Cooking.” First one out of the gates was Amy’s Chicken Tetrazine.

I must admit, I have never made a tetrazzini. After reading through the recipe, I decided the mushrooms were a must. I had some cubed cooked chicken in the freezer that had been leftover from another meal, so I used it for this. I also, tossed in a half of a diced onion to the butter off the bat. After sauteing till they were soft, I added the flour and finished the recipe as written.

Thickened the sauce up and added spaghetti.

Stirred in the chicken and onions and then spread in a 13 x 9 pan before sprinkling with Parmesan cheese.

After baking we all enjoyed the creamy goodness. Especially the kids!

I can already tell, I am going to love this cookbook!

What do you have cooking up this week? Anything good? Do share!

By Leah 7 Comments Filed Under: chicken, Gooseberry Patch, hunk of meat Monday, leftovers, recipes

Hunk of Meat Monday: Crock Pot Favorites

September 5, 2011

With the school year well underway and the grilling season coming to an end over the next weeks, I figured I better stock piling my crock pot recipes. So, I thought I would share some of my personal favorites along with some I have snagged from a few of my favorite bloggy pals.

We love Mexican food, and these pork fajitas will be tasty this fall.

Italian Beef is another favorite in our house too.

One reason we love it is because you can make these

And this…

But my friends, they too have yummy crock pot recipes. Like My friend Katie’s, over at Pinke Post, chicken wild rice soup.

I think many of us have also tried our hand at crock pot lasagna, including Lana over Walking the Off-Beaten Path.

In my opinion the cheese dip that Heather over at 3 kids and lots of pigs makes is a complete meal for my family!

Over at a Latte with Ott, A, there is a holiday pork loin that I cannot wait to try.

But nothing beats shredded meat. Checkout this savory chicken from Going Jane.

But, so does this zippy pork from my gal pal, Cris over at Goodeness Gracious.

So, what great crock pot recipes do you have in your recipe book? Or even your meat recipes, link them on up. I can’t wait to try them!

By Leah 6 Comments Filed Under: crock pot, hunk of meat Monday, recipes

Hunk of Meat Monday: Chicken Cordon Bleu Casserole

August 29, 2011

A few weeks ago I made some lemon basil chicken. I made quite a bit since I was making it for a group of people to come over. Since I had the chicken grilled up I made up the PW’s grilled chicken with lemon basil pasta for the kids. Since the hubby was out of town no one would complain about having chicken. But, then I had a whole bunch of pasta leftover and still piles of chicken.

I had to plot how to convince eating chicken for supper would be ok. After a quick once over of the meat and cheese drawer I figured out a little Swiss cheese and some ham might be the trick. So, I bring you chicken cordon bleu casserole with a lemony twist.

I must admit, after seeing the chicken cordon bleu lasagna from My Kitchen Apron, I think I will trying her recipe as well. It looks awesome!

For my casserole, I started by cutting up about 2 cups worth of the leftover lemon basil chicken and shredding about a cups worth of Swiss cheese.

I then pulled out the leftover lemon basil pasta. There was most of the pasta left. I would recommend making at least 12 ounces of pasta if not a whole pound for a 13 x 9 pan or two 8 x 8 pans. I used a rigatoni past but use whatever shape you have on hand. Cook the pasta to al dente if you are not using leftovers like I did. Add the cheese and 1 cup of milk to the pasta and combine.