Tag: gordon ramsay crock pot recipes

Skinny Crock Pot Cochinita Pibil

A couple of months ago my mom was insistent on me meeting her all the way across town to try this little Mexican place nearby her house that she had recently discovered. Usually, my mother and I are not quite on par when it comes to places that we enjoy dining out… so I was more than a little skeptical.

However, she tempted me with happy hour margaritas.

I’m a sucker. What can I say?

Needless to say, I drove the 45 minutes over to her with my fussy four year old in tow. After a margarita and some happy hour queso in my system… I was ready to order! I’ve made it a habit of asking wait staff what their favorite things on the menu are when I’m eating at a new place. Generally, if a waiter likes something…there’s a good reason for it.

The waitress eagerly pointed out two items on the menu. I ordered one of the plates, and my mom ordered the other so that we could try both.

Our favorite of the two was the cochinita pibil. It was absolutely amazing.

I’d never had cochinita pibil before that day and instantly went to work looking into the cooking process. What I found was that the recipe was usually comprised of a pork roast, slow roasted in the oven for several hours within banana leaves.

Instead of heating my oven up in the warming months, I figured I would make use of my crock pot instead. I also swapped out the roast for pork tenderloin to save some calories and fat while keeping with the same basic flavors.

Skinny Crock Pot Cochinita Pibil
TheSkinnyFork.com

The Skinny:
Servings: 9 • Size: 1/2 Cup • Calories: 181.9 • Fat: 5 g • Carb: 4.2 g • Fiber: 0.6 g • Protein: 28.7 g • Sugar: 1.4 g • Sodium: 122.1 mg

Ingredients:
Marinade/Sauce:
1/3. C. Orange Juice
2/3 C. Fresh Lemon or Lime Juice
1 Jalapeño, Seeded & Diced
1 Habanero, Seeded & Diced
1 Tsp. Ground Cumin
1 Tsp. Paprika
1 Tsp. Chili Powder
1 Tsp. Coriander
Salt & Pepper to Taste

Pork:
2 Lb. Pork Tenderloin, Trimmed of Fat
2 Tbsp. Achiote Paste

Directions:

Combine all the ingredients for the marinade together in a small bowl and stir until well combined.

Set aside for a moment.

Using a fork, pierce the tenderloins all over.

Take your achiote paste and rub the paste into the pork using bare or gloved hands.

Pour the marinade over the top of the pork, secure the lid and allow to marinade in the fridge for at least 2 hours, though overnight is best.

You could also marinade these in a sealed ziplock bag if you prefer. Either way will work!

Once done marinading, set to cook in the crock pot for 4-6 hours on high or 6-8 hours on low.

After the meat has cooked, remove the tenderloins and juices from the crock pot and shred together.

You can use any method you prefer, two forks or toss into the base of a stand mixer with the paddle attachment on a low speed for a minute or two.

At this point… you could serve your pork and it would be perfectly amazing ‘as is’.

However… if you’re lucky enough to come across banana leaves – I would definitely suggest continuing on with the steps below for added flavor!

THE STEPS BELOW ARE NOT ENTIRELY NEEDED AS BANANA LEAVES ARE NOT FOUND IN MOST GENERAL GROCERY MARKETS.

Note: I am able to find frozen banana leaves in the frozen section of the international isle of my local HEB grocery store. I have been told that most Whole Foods Market and/or asian markets carry them as well.

Set the shredded pork aside and cleaned out the crock pot.

Cut up some large banana leaves, making them into 9 roughly 6″x6″ squares.

Placed 1/2 c. of the pork mixture onto each prepared leaf and folded the leaves around the pork, making them into little packets.

I tied mine together with a long thin ‘string’ of banana leaf. Fancy, fancy.

Transfer the packets back into the cleaned out crock pot. Cover and cooked for another hour or two to let the leaves steam and disperse their subtle flavor into the pork.

Once done, remove from the crock pot and serve.

Note: You will want to discard the banana leaves just as you would a corn husk off a tamale. I wouldn’t really suggest eating them. Hehe.

2 Ingredient Crock Pot Barbecue Chicken

Crock Pot barbecue chicken? 2 ingredients? Turn on the crock pot? Dinner ready in 5 hours? Yup! Count me in. I wasn’t convinced this was going to even be an edible dinner. I mean, only 2 ingredients thrown into the crock pot…how good could it be? Well, this 2 ingredient barbecue chicken was fabulous. I used 2 forks to shred the chicken when it was done, put it back into the barbecue sauce and hubby loved it. I served it with large lettuce leaves (like at the Cheesecake Factory!) and we made barbecue chicken lettuce wraps. Some Marcona almonds thrown in for a crunch and you have a perfect dinner! You could also serve this as barbecue chicken tacos or wraps. The possibilities are endless just like the topping ideas! So grab yourself some chicken and a jar of your favorite barbecue sauce and let the crock pot do the cooking!

If you can get your hands on Stubb’s barbecue sauce, then go for it! We really liked it and the final sauce was not watery! You even get to use frozen chicken in this recipe so you won’t have to worry about defrosting it ahead of time. That alone is a huge time saver! There is nothing worse than thinking about what’s for dinner and remembering that you never defrosted a thing! Those are the nights you just gotta have take-out menus on hand!

2 Ingredient Crock Pot Barbecue Chicken

Ingredients:

2 or 2 1/2 pounds skinless, boneless chicken breasts (thick, not thin sliced)

1 jar of your favorite barbecue sauce

Directions:

Pour the entire bottle of barbecue sauce into the crock pot. Place frozen chicken on top. Turn in the sauce to coat. Cook on high 5 hours. Shred and serve in lettuce wraps or tacos.

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Easy Crock Pot Vegetable Beef Soup

Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.

Based on my stove top version Old Fashion Vegetable Beef Soup which was based on a modification of a recipe from this 1969 Betty Crocker’s Cookbook.

I have always be a big fan of vegetable beef soup and this is just super easy. It will be repeated frequently.

Start with some stew meat. Cut your own for a roast or just be lazy and buy it pre-cut. If you do the pre-cut, check it a little for anything that might need to be trimmed. Brown the meat on the stove top while prepping everything else. Dump everything in and cook for 5 hours on high or 10 on low (think after work dinner here.

Rating:

A very nice sold 5. I see my winter lunches staring me in the face.

Notes: Not much to say. I wanted very simple and tasty and that is what I got. A lot of recipes I read cooked for much longer…. 8 hours on high… really. This was really a “must go” recipe. The meat and beans had been in the freezer too long already. The carrot and celery were near the end and it was my last onion. And the next to last bay leaf. I need to go shopping soon.

Add 1 T oil to a large pan over medium high heat.

When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.

While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions. One meduim onion chopped medium. Also 8 oz of fresh or frozen green beans.

Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper.

Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 hours on low should be fine.

Easy Crock Pot Vegetable Beef Soup

by Dan Mikesell September-21-2013

Um Um GOOD. A wonderful old-fashioned vegetable beef soup that is slow cooker easy.

Ingredients

1 1/2 to 2 pounds stew meat
32 oz beef broth`
1 – 15 oz can diced tomatoes
1 carrot
1 medium onion
1 stalk celery
8 oz green beans
1/4 t thyme
1/4 t marjoram
1 bay leaf
salt and pepper to taste

Instructions

1) Add 1 T oil to a large pan over medium high heat. When oil is hot, add about 2 pounds of cubed beef and cook until browning some. About 10 minutes.2) While the meat is browning, clean and prep veggies. One stalk of celery chopped medium. One carrot cut into 1/4 inch medalions. One medium onion chopped medium. Also 8 oz of fresh or frozen green beans.3)Add beef and veggies to large crock pot. Add 32 oz beef broth, one 15 oz can diced tomatoes (not drained), 1/4 t thyme, 1/4 t marjoram and one bay leaf. Salt and pepper to taste, I went with 1 t salt and 1/2 t pepper. 4)Mix well and cook on high for 4-5 hours until meat and carrots are tender. 8-10 on low should be fine.

Details

Prep time: 15 mins Cook time: 5 hour Total time: 5 hour 15 mins Yield: 4 servings

Updated

September 21 2013

Dan Mikesell

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