As I was cleaning, I realized I had 2 pork roasts in the fridge that I wanted to put in the crockpot. I sprinkled some Chef Merito Steak & Meat Seasoning in the bottom of crockpot. Then I placed the roasts inside and sprinkled some more seasoning on top. Next, I poured two bottles of mild salsa (I usually use the Stater Bros version of the "Pace Picante" salsa). Put it to cook on high for 6 hours, or on low for 8-10 hours and you are good to go! Shred when you're done and serve with rice or in tacos or taquitos. This works even better with beef than with pork! **My actual favorite for pork is to use the Chef Merito seasoning, but then squeeze fresh orange juice on top (my dear friend Colleen gave me that recipe!). Cook, then add a bit more seasoning & a bit more orange juice. Shred up for soft tacos (in corn tortillas), top with some onion/cilantro & a squeeze of lime! MMMMmmmmm!!!!!** If you go the salsa route, you can still finish up with the cilantro, onion & lime!
After that, I boiled a couple chickens that I had. I shredded the chicken and put it aside to use in at least two recipes. Then I set the broth aside for two recipes as well. First I made some Curry Chicken (okay, to be specific, this is WHITE GIRL curry chicken! lol. I LOVE the taste of curry, but it was not really a Middle-Eastern or Asian style of curry chicken. It's just chicken with a curry flavor that tastes good, okay?
Then I made some chicken rivoli (or riboli...I'm not sure how my grandma spelled it...I always thought it was the German word for "dumpling" but when I looked it up, it wasn't. lol. Anyhoo, we call the little dumpling-like things in this soup ribolis.). We make chicken soup and add these little ribolis, which are very simple to make. You just use 1 cup of flour, a dash of salt (I never even use the salt), and 1 egg. Just mix it with a fork until it's crumbly, then use your hands to break the pieces smaller. Throw it in your soup & in about 10-15 minutes they'll be cooked. I love this soup!!! It is one of my favorite things to eat in the winter, but I'm a soup-in-the-summer gal too! I love breaking pieces of cheese (my faves are Swiss or Cheddar) and putting them into my bowl of soup! YUMMY!
On the same day, I also cooked up some bacon for use in a couple recipes & made some cucumber salad, using FRESH cukes from our GARDEN!! (Didn't I just tell you that my mama is an awesome gardener???)
Here are some photos! A few extras in the mix: me in my jammies (all day long & boy do I look FAB, right?), the ingredients for our banana shakes & banana cake that I made to use up some super-ripe bananas & the mess I made along the way! :)
|This is the seasoning I used. **Contains MSG, so I only use this occasionally.|
|2 roasts in crockpot with seasoning.|
|Finished curry chicken. Serve over rice. Can use toppings: shredded cheddar, diced dried apricots, raisins, coconut, chopped nuts. (My faves are the cheddar & apricots.)|
|I made a large batch of ribolis, so this was 3 c. flour.|
|Added my 3 eggs.|
|They should be in pretty small crumbles before you put them into the soup.|
|See how they are floating on the top & cooking away...|
|Ewwww, I look disgusting!!!!!!! Remember, I was singing "Ice, Ice Baby" when asked about the ice |
by my hubby! **Just imagine me busting that '80s move! Oh yeah! :P
|Mixing the banana cake.|
|The growing mountain of dishes...didn't I just finish these?|
|Fresh cukes from our garden!|
|They looked so pretty, even chopped up that I needed another picture!|
|It tastes much better than it looks in my photo!|
|The completed banana cake! Mmmmmm...so moist & scrumptious! A perfect way to use up those ripe bananas!|