4.19.2015

Cook the Book - Smothered Pork Chops with Onions and Bacon from America's Test Kitchen's Slow Cooker Revolution

I love cookbooks. They are great to collect. Some are a good cover to cover read; I mark the recipes that sound like something my family will eat with little sticky notes along the way. The last few years, I have acquired a whole shelf of books from America's Test Kitchen. Slow cooker Revolution is one of my most used ATK books.

While I know that ATK recipes are tested and really do work best when all of the seemingly random ingredients are included and measured precisely and all the instructions are followed to a T, in this case, I've found a couple of modifications that work better for my household's tastes. My adaptation follows.

Two nights later, the leftovers made excellent Green Chile Pork Burrito Bowls.

Smothered Pork Chops with Onions and Bacon

Adapted from Slow Cooker Revolution, page 109

8 6 oz. bone-in pork chops, seasoned with salt and pepper and browned
6 oz bacon, chopped and browned
2 onions, sliced or roughly chopped
3 garlic cloves, minced
1 tsp. dried thyme
1 c. reduced sodium chicken broth

Layer pork chops in the bottom of a slow cooker. Toss the next four ingredients to combine. Layer on top of chops. Pour chicken broth over mixture.

Cover and cook on low for 6-8 hours. Serve warm.

Make Your Own Takeout - Green Chile Pork Burrito Bowls

All the taco places have some version of a rice bowl with some of their seasoned meat and/or beans, sometimes some veg and a sprinkle of cheese on top. When faced with some leftover Smothered Pork Chops with Onion and Bacon, green chile burrito bowls seemed like a good plan. It utilized the leftovers in a way that didn't feel like leftovers and yielded not only dinner, but four lunches as well.

Green Chile Pork Burrito Bowls

4 cups cooked rice
1-2 lbs. pork, cooked and shredded
1 16 oz. jar salsa verde
2 cans low salt added whole black beans, drained and rinsed
1 lb queso fresco, cubed

Combine pork and salsa. Layer rice, pork mixture, beans and cheese in a bowl. Heat in the microwave to warm ingredients and melt the cheese. Add sour cream, guacamole, chopped red onion, etc., as you desire. Really, it's that simple.

4.18.2015

Dinner this Week - 03.19.15

Home all week! I am looking forward to full days at the office and evenings at home, more or less.
Sunday
Make Your Own Takeout Green Chile Pork Burrito Bowls
Fresh Berries
Monday
Breakfast for Dinner
Scrambled Eggs
Toasted English Muffins with Homemade Blueberry Jam
Tuesday
Last Soccer Game of the Season - Dinner Out
Wednesday
Baked Salmon with Garlic and Dijon from Natasha's Kitchen
Grilled Potatoes and Green Beans
Thursday
Pizza Night
Fresh Fruit
Friday
Shrimp, Tomato and Spinach Pasta in Garlic Butter Sauce from Julia's Album
Fresh Fruit
Garlic Bread
Saturday
Dinner Out - Fundraiser for Church Youth Group Nationwide Assembly Trip

Dinner This Week - October has begun!

I love October! We are generally done with 90 degree temps, the leaves turn pretty colors and harvest is in full swing. One of late Septem...