pork larb with coconut rice

I know what you are thinking--what is larb?  It's a dish from Thailand characterized by minced meat (pork is a rather fatty meat when ground so I stuck the pork chops), coconut rice, fresh mint and basil, and lettuce.  The Hubby said that he loved it after eating about 3 bites!  I adored this recipe too especially since it can be a quick weeknight meal (making the rice ahead of time is a BIG help!)

{pork larb with coconut rice}

pork larb with coconut rice
from www.blueapron.com

makes 4 servings

1 cup brown rice
14 oz coconut milk
2 tablespoons sesame seed oil
1 pound pork chops, cubed
2 cloves garlic, minced (local)
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1/4 to 1/2 teaspoon chili flakes
2 tablespoons lime juice
1 cup carrots matchsticks
1 cucumber, seeded and diced (local)
1 red or white onion, thinly sliced (local)
2 tablespoons mirin (sweet rice wine but can substitute sugar)
2 tablespoons ponzu or soy sauce
3 sprigs mint stems, leaves removed and chopped (local)
3 sprigs basil stems, leaves removed and chopped (local)
1 lime, cut into wedges
1 head Boston or bibb lettuce, washed (local)
sesame seeds (optional for garnish)

1. Cook rice with coconut milk until done.  You might need to add more water as is cooks, and it's best to do this step ahead of time or soak the rice for faster cooking time.
2. Heat sesame oil in pan unti lhot.
3. Add pork and sear on one side; continue to cook pork until done about 10 minutes.
4. Add garlic, ginger, lemongrass, chili flakes, and lime juice.  Cook about 3 minutes.
5. Turn off heat and add carrots, cucumber, onions, mirin, ponzu, and half of mint and basil leaves.
6. To serve, place lettuce leaves on a plate and then top with rice.  Top with pork mixture and serve with lime wedge.
7. Enjoy!

Technically larb can be made with any meat.  I have not tried it yet, but we will since we both loved this so much.

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KY Derby | country ham balls

Kentucky has a great country ham scene, and why not highlight it with this delicious recipe?  Not only is it easy and delicious, the meatballs can be made ahead of time then baked when you need them!

 {country ham balls}

 {these are so delicious!  I have made them several times over the last 6 months, and they are always a favorite!}

country ham balls
adapted from Sterling Bits

makes 24-36 balls (depending on how you roll them)

2 pounds local country ham, diced into 1/4 inch pieces
2 pounds local pork sausage
1 1/2 cup bread crumbs
2 local eggs, beaten
2 cups brown sugar
1 1/2 tablespoon mustard
1 cup white wine vinegar

1. Mix country ham, sausage, bread crumbs, and eggs together until well combined.
2. Roll out meat mixture to golf-ball sized meat balls.  At this point, the meatballs can be cooked or frozen for future use.
3. When ready to bake, preheat oven to 350.
4. Meanwhile, combine brown sugar, mustard, and vinegar in a pot.  Boil until rolling and allow to boil for 2 minutes.
5. Place meatballs in a 9x13 casserole dish and pour hot sauce over meatballs.
6. Bake for 20 minutes, turning balls at least once, or until done.
7. Serve.

I hope that these and the other recipes that I shared this week will inspire your Derby party!

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seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

 {seared pork chops with spiced tomato sauce}

 {with Parmesan cheese}

seared pork chops with spiced tomato sauce
from myrecipes.com

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
3. Sprinkle pork with salt and pepper. 
4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
7. Add wine; cook 30 seconds. 
8. Stir in oregano and tomatoes; bring to a simmer. 
9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
10. Cook 10 minutes or until done. 
11. Remove as much sauce as you can, and toss with pasta. 
12. Sprinkle with Parmesan and serve.

The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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Dublin coddle

Another Irish recipe as an option for your St. Patrick's Day celebration is this Dublin coddle. According to the recipe notes:

"This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one; it was a favorite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin.... The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew"...Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavor - comfort food at its best!"

Comfort food at its best is the perfect description for this meal; The Hubby and I have a new favorite obsession!  I've made this before according to the recipe for a crock-pot, and I wasn't impressed.  I decided to give it another try on the stove, and I am so glad that I did!  I bit into it and about melted from joy.  It was what I had been craving without know it.  I mean, can you really go wrong with potatoes, onions, bacon and sausage! (Side note:  I didn't get around to making soda bread this year, but it's already on the list for next year!)

 

  {Dublin coddle}

{use a good quality bacon and sausage product; use your favorite too while you're at it.  I bought my meat from a KY Proud farmer}

one year ago:  roasted sweet potato salad

Dublin coddle
adapted from www.food.com

makes 6 servings

1 pound bacon (local favorite), diced
1 pound sausage links (local favorite), diced
2 onions, sliced
2 pounds potatoes (local), diced
2 cups chicken broth
1/2 cup fresh parsley, chopped

1. Heat a pot up to medium.
2.  Add bacon and cook until browned.
3. Add sausage links and onions to bacon; cook until browned.
4. Add potatoes and broth.
5. Boil potatoes until tender about 40 minutes.
6. Season with pepper (you shouldn't need salt).
7. Serve topped with parsley, bread, and Guinness (please drink responsibly!).

{a beloved and true proverb}

Sláinte! (cheers/good health)

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Thanksgiving | Sausage, Apple and Sage Stuffing plus GIVEAWAY!

When I was surfing Pinterest for stuffing recipes, I saw several that were done in a crock-pot.  I mean, how awesome is that to shove everything in a crock-pot Thanksgiving morning and let it do the work?   A no-brainer, that's what!

 {Sausage, Apple and Sage Stuffing}

Sausage, Apple & Sage Stuffing
from sweet treats & more

Makes 8 servings

1 loaf sourdough bread, cubed and toasted
8 ounces ground pork sausage (KY Proud)
4 tablespoons butter, melted
1 1/2 cups Granny Smith green apples, chopped (KY Proud)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 teaspoons salt
1/2 teaspoons pepper
1/2 cup chicken broth plus more if desired
2 teaspoons finely chopped fresh sage 

1. Brown the sausage, drain and place in the bottom of a (6qt or larger) slow cooker. 
2. Stir in the remaining ingredients except for sage; toss everything together using two large spoons. 
3. Cover and cook on low for 2-3 hours or until the bread is browned on top and vegetables are tender. 
4. Before serving you can stir in extra broth if desired for extra moisture. 

Since we are coming up on cold weather and the holidays, I am giving away one of favorite pieces of kitchen appliances--a crock-pot!
 

{It's my favorite because it has clips to prevent it leaking when you transport the crock-pot!}

The giveaway is only for one crock-pot, and is open to anyone over the age of 18 in the US.  The contest is open from today until Tuesday, November 18 when the winner will be announced!  Use the widget below to enter!

a Rafflecopter giveaway

Good luck!

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Fettuccine with Sausage Puttanesca Sauce

I love spaghetti; I mean who doesn't?  This puttanesca sauce with the sweetness from the sausage, saltiness from the olives and capers, and spiciness from the wine, feels like a grown-up spaghetti.  We made this three times in the last two months just to be sure, but it's pretty tasty!

 {Fettuccine with Sausage Puttanesca Sauce}

 {The sauce only takes about 30 minutes to make which means easy weeknight meal!}

 {View before I took a bite}

Fettuccine with Sausage Puttanesca Sauce
from Carrie's Experimental Kitchen

Makes 4 servings

2 tablespoons olive oil
5 links Italian sweet sausage, casings removed
1/2 medium onion (local), chopped
2 cloves garlic (local), minced
1-15 oz can fire roasted tomatoes
1-6 oz can kalamata olives (drain weight should be 6 oz)
2 tablespoons capers
1/2 cup dry red wine
1/2 cup chicken broth
6 oz tomato paste
1/4 teaspoon chili flakes
Cooked pasta

1. In a large saute pan, heat oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
2. Add in the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent.
3. Then add the wine, chicken broth, tomato paste and chili flakes. 
4. Simmer on low for 10-15 minutes.
5. Serve sauce over hot pasta.

Please don's put Parmesan cheese on this, unless you are serving this to children because that will ruin the taste and really make it taste similar to spaghetti.  Because this is not spaghetti so don't confuse your dinner companions. 

PS--This would definitely be on my dinner party list because the sauce can be made a head of time and reheated (we've tested this!).

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Grilled Molasses Pork Chops

I followed a recipe for these pork chops originally, but we weren't too crazy about it.  I loved the elements though so I made it a few more times until we both loved it, and this is it!

 {Grilled Molasses Pork Chops}

 {I served it with the Mexican Corn Salad}

One year ago:  Homemade Chips and Salsa

Grilled Molasses Pork Chops

Serves 4

4 pork chops, about 1 inch thick
1/4 apple cider vinegar
3/4 cup molasses
1/4 cup yellow mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

1. Place pork chops in a container suitable for marinating.
2. Mix together remaining ingredients until combined.
3. Pour over pork chops and marinate for at least 12 hours, preferably overnight.
4. Preheat grill.
5. Grill pork chops until done, about 20 minutes, basting with the leftover marinade.
6. Serve!

What is it about pork and a sweet/tangy element that is so delicious?  I'm not sure, but I can also foresee myself trying this out on chicken!

I hope that you have a safe and great weekend!  Follow me on Instagram to see what I am up to when not blogging or cooking!

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Orange-Mustard Glazed Pork Chops

I'm all about a quick, easy and delicious dinner.  I was cleaning out the fridge and noticed a half jar of orange marmalade so I went on the ever-knowledgeable Pinterest and found this delicious recipe using the marmalade and mustard.  It was brilliant!

 {Orange-Mustard Glazed Pork Chops}

 {Pork chops seared and ready for the oven}

 {Pork chops finished and ready to eat!}

 {Serve with steamed broccoli for an easy weeknight meal!}

One year ago:  Brined Pork Chops

Orange-Mustard Glazed Pork Chops
adapted from Cooking Light

Makes 4 servings

1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons orange marmalade
2 tablespoon whole-grain mustard
1 teaspoon dried thyme
1 medium onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. 
3. Mix marmalade, mustard, thyme, and lime juice together.
4. Sprinkle pork with salt and pepper. 
5. Add pork to pan; cook 5 minutes or until browned. 
6. Turn pork; add onion to pan.
7. Pour orange-mustard mixture over pork; bake at 425° for 20 minutes or until a thermometer registers 140°. 
8. Serve pork with a spoonful of syrupy glaze and onions. 

 Pinterest saves the day!  Woohoo!  Do you use Pinterest?  If so, follow me for all the latest recipes and an archive of past recipes to browse and save your day!

PS--Don't forget to enter the giveaway which ends Sunday!

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Mushroom Jalapeno Sauce

I was cleaning out the fridge a few weeks ago, and I had some odds and ends.  The hubby was grilling chicken so I was just throwing some stuff together.  We loved it so much that I replicated it a few weeks later and actually measured everything.  The second time we had it, the hubby was grilling some steak which is pictured below.  I'd even grill a mushroom and have a mushroom overload!

 {Mushroom Jalapeno Sauce on top of steak}

 {Sauce cooking}

 {Mushroom Jalapeno Sauce}

One year ago:  BBQ Chicken Pulled Sandwiches
Two years ago:  Red Velvet Cake Batter Ice Cream

Mushroom Jalapeno Sauce

Makes 6 servings

2 pints mushrooms, cut into 1/4 inch chunks
1 medium onion, sliced
1/4 cup soy sauce
1/4 Worcestershire sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
4 cloves garlic, minced
2 fresh jalapenos, sliced (you can take the seeds out of one to reduce the heat)
1 cup fresh cilantro, chopped

1. Heat a medium saucepan on medium; add mushrooms and dry saute until tender, about 10 minutes.
2. Add onions and saute for another 2-3 minutes.
3. Add remaining ingredients, except cilantro, and cook until thickened, about 5-7 minutes.
4. Serve sauce over mushrooms, chicken, pork, or steak and top with cilantro. 

I'm getting into making sauces for grilled items; it keeps things interesting.  How do you keep your grilling interesting?

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Cuban Pork and Black Bean Melts with Pickled Onions

Good things happen in threes right?  Well, on Wednesday, I won tickets to the Kentucky Proud WineFest in Louisville tomorrow, and then I was offered a new job with a great company on Friday.  Then on Sunday, I partnered with HerKentucky.com to do a monthly KY Proud recipe!  After the terrible start to 2014, I think it's shaping up to be a great year!  YAY!!!

Anyway, this sandwich was simply delicious and so easy to make!  Despite the insane amount of paprika, this was not a spicy dish.  A nice, hot sandwich on a weeknight with a side salad makes for a quick dinner.

{Cuban Pork and Black Bean Melts with Pickled Onions}

{Rubbing spice mix on pork}

{Pickling red onions}

{Adding beans to shredded meat}

{Preparing sandwich by spreading mustard on it then follow with pickles, meat mixture and broiling cheese}

{Add pickled onions to the top and enjoy!}

Cuban Pork and Black Beans Melts with Pickled Onions
from Better Homes and Gardens

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly: 10 minutes

2 pounds pork loin, cut into 5 chops
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons ground black pepper
2 large onions, sliced
1/2 cup dry white wine
2 bay leaves
3 cloves garlic, minced
15 oz black beans, drained and rinsed
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 large red onion, sliced
4 tablespoons yellow mustard
1 cup pickle slices
8 slices rye bread
8 slices Swiss cheese

1. In a small bowl, combine cumin, paprika, and black pepper until well combined; rub meat with spice mixture.
2. In a crock-pot, combine yellow onion, wine, bay leaves, and garlic.  Top with spiced meat.
3. Cook on low for 6-8 hours.
4. Make Pickled Red Onions:  Combine red wine vinegar, sugar and salt in a bowl.  Microwave until sugar is dissolved.  Add onion and stir to coat.  For best flavor, allow to set overnight, stirring as often as possible.
5. Transfer meat to a large bowl and shred with two forks
6. Strain cooking liquid, discarding the solids, and saving about 1/2 cup.  
7. Add beans to the meat and add broth back to moisten meat.
8. Preheat broiler.
9. Meanwhile, toast bread to a medium toast.
10. Arrange bread slices on a large baking sheet.  Coat bread with mustard.  Then add pickles, meat mixture and one slice of cheese.
11. Broil 2-3 minutes or until cheese is melted and starting to brown.
12. Place sandwich on a plate and top with Pickled Red Onions.
13. Serve.

If you like the idea of sandwiches in the crock-pot, I have also made Shredded Buffalo Chicken Sandwiches.  Because of the sandwiches' success, I am looking to make more in the future.  Anyone have any suggestions?  Maybe a meatball sandwich....

Happy Monday!

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Pork and Green Chile Stew

It just seems that this week, I am short on words.  Work and my personal life have been a little crazy.  All I can say about this recipe is that everyone (and I mean EVERYONE) who came into my office when I had this for lunch said it smelled delicious, and the hubby even said it was good.  That's a winner in my book!

 {Pork and Green Chile Stew}

 {Mixing ingredients into the crock-pot}

One of my personal pet peeves is food photography.  I believe that the food photographed should be exactly how it looks when eaten, not have done vegetables, oil covered, etc just to get a good picture.  It is difficult sometimes with the food that I feature here to look appetizing, but I don't think I do too horrible of a job.

{It really did look like the picture!}

Having said all that, I have NEVER had a recipe come out exactly like the picture.  I just wanted to say YIPEE!

One year ago:  Middle Eastern Garlic Chicken

Pork and Green Chile Stew
from Better Homes and Gardens Skinny Slow Cooker

Makes 6 servings

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

3 cups chicken broth
15 oz can of hominy, drained
2 large (4 medium) red potatoes, diced 2 pounds, pork loin, cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2-4 oz cans green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons quick-cooking tapioca (baking section of your grocery store)
Cilantro and sour cream, optional garnish

1. Place potatoes, hominy and chicken broth in a crock-pot.
2. In a large saucepan, heat olive oil until hot.
3. Add meat and sear until golden brown on one side.  Add meat to crock-pot.  This might need to be done in batches because the caramelization is key!
4. Add onions and garlic to the hot pan; cook until browned on the edges.
5. Add green chiles, cumin, chili powder, pepper and oregano, stirring to combine.  Scrape the bottom of the pan to get the good browned stuff off.
6. Turn the heat off and add the tapioca, stirring to combine.
7. Pour spice mixture over the meat in the crock-pot.
8. Cook on low for 6-8 hours.
9. Stir to combine the stew.
10. Serve with cilantro and sour cream on top.

Okay so maybe not too short on words....

Have a great day!  (YAY, it's hump day!)

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Pork Schnitzel

So, I've been so excited about revamping the blog that I forgot it was the first of the month!  Not to worry!  I'll have a Spice It UP!!! ready for you later this week.  In my defense, I half wrote the post last week...

Anyway....  On to Schnitzel!  I won't lie--I am terrible at frying.  I didn't grow up with it, and that was one skill in culinary school that I really, really had to work at.  I have found that I love to pan-fry thin cuts of meat, and schnitzel is the best way to keep those skills fresh!

{Pork Schnitzel}

 {Making dill sauce}

 {Breading set-up}

 {Cooking schnitzel in a cast iron pan}

 {Plate of schnitzel}

 {I served it with mashed potatoes and steamed asparagus}

Pork Schnitzel
from my recipes

Makes 4 servings
Prep time: 10 minutes
Cook time: 20 minutes (if cooking in batches)

1/4 cup sour cream
1 1/2 teaspoons dried dill
2 tablespoons buttermilk
1/4 cup milk
1 large egg, beaten
3/4 cups bread crumbs
1 tablespoon dried parsley
1 teaspoon garlic powder
4-6 pork loin steaks, thinly sliced or pounded thin
2-4 tablespoons olive oil

1. Mix sour cream, dill, and butter milk together until well combined.  Season with salt and pepper.  Set aside until service time.
2. Mix milk and egg in a shallow dish until combined.
3. Mix bread crumbs, parsley, and garlic in another shallow dish until combined.
4. Heat oil in a pan, preferably a cast iron skillet, until hot.
5. Dredge pork loin in egg mixture then toss in bread crumb mixture until coated.
6. Cook about 3 minutes on each side or until golden brown.  This might have to be done in several batches.
7. Serve with dill sauce.

Do you have an aspect of the kitchen that you are not too good at?  I'd love to hear!

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Lentil Soup

Instead of our regular Tuesday Tip posting today, I am happy to say that I am participating in a link-up with some other blogs! 

January's challenge?  Make a soup in the crock-pot.  Definitely not a challenge!  I've been wanting to make our family's Lentil Soup recipe for a while now, and this was the push that I needed.

{Lentil Soup}

{Saute onions and garlic until they brown on the edges (aka caramelize)}

{Place ingredients in a crock-pot}

{This can be made vegetarian, but the hubby is stubborn and wants meat in everything!}

{Side view of the lentil soup}

One year ago: Quinoa Black Bean Bowl

Lentil Soup

Serves 8

1 1/2 cups lentils, washed
5 cups chicken broth
1 tablespoon dried parsley
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 large potato, chopped
1 bay leaf
24 oz ham cubes and/or bones (I use both)
1 large onion, diced
4 cloves garlic, minced
2 tablespoons butter
1/3 cup dry white wine

1. Place lentils, broth, parsley, carrots, celery, potato, bay leaf, and ham into a crock-pot.
2. In a small saucepan, heat butter until hot.
3. Add onions and garlic; saute until onions and garlic begin to brown on the edges.
4. Add wine to de-glaze the pan; simmer for about 2 minutes or until reduced in half.
5. Add onion mixture to crock-pot.
6. Cook on low for 6-8 hours or until lentils and potatoes are done.
7. Season to taste with salt and pepper.
8. Serve.

This recipe can be made vegetarian by substituting the chicken broth for vegetable broth and leaving out the ham.  This is a hearty-sick-to-your-bones soup, and this recipes makes a TON.  In fact, I have frozen most of it for those rainy days when I don't feel like cooking.  Serve by itself or with a grilled cheese sandwich!

Tuesday Tip will be back next week!  Tomorrow's recipe will be a delicious recipe for Shredded Buffalo Chicken Sandwiches (seriously ate this for three days! so delicious!).

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Chipotle Pork Roast

I've been having a difficult time making potatoes and carrots in the crock-pot.  I'd leave it on "warm" (my lowest setting equivalent to "low"), and they would never be done so I would have to turn it to "high" for an hour or two (if I was lucky).  I don't know why I didn't think to just leave it on my "low" setting (more of a medium) and stuff those hard vegetables on the bottom with the meat floating on top.  It was perfection--meat tender and veggies done!

 {Chipotle Pork Roast}

 {Rubbing the spice mix on the pork roast}

{Place on top of veggies and top with chipotles!}

Chipotle Pork Roast
from Betty Crocker

Serves 4

1/2 teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
2-3 pound pork roast
3 small sweet potatoes, diced
6 small potatoes, diced
1 onion, cut into large chunks
2-8 oz can tomato sauce
1 can diced tomatoes
2 canned chipotles in adobe sauce, minced (wear gloves!)
2 tablespoons beef broth
2 tablespoons cornstarch

1. Spray a crock-pot with non-stick spray.
2. Mix spices together in a small bowl until well combined.
3. Rub spice mixture on all sides of the pork roast; set aside.
4. Mix both potatoes, onions, and tomato products in a large bowl.
5. Add spice mix to potato mix and stir until well combined.
6. Place potato mixture in the crock-pot.
7. Place pork roast on top of potatoes.
8. Spread chipotle peppers on pork roast.
9. Cook on low for 6-8 hours or until potatoes are done.
10. Mix broth and cornstarch together until dissolved.
11. Add cornstarch to liquid in crock-pot to finish the sauce.
12. Serve.

I was terribly afraid that this would be unbelievably spicy!  However, as long as you don't eat the chipotle, you should be fine!  The chipotle does impart flavor onto the pork roast without the spice.  This was so delicious!  In fact, I've probably eaten it for lunch a few times (it made a lot!)!

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White Bean and Ham Bone Soup

I like simplicity.  Using a ham bone is a necessity since most of the flavors are drawn from the marrow.  Slow cooking this recipe just drew out everything that could be drawn out.  I haven't had an oh-good-gosh-eyes-rolling-in-the-back-of-the-head-from-the-delicious-flavors recipe in a few days (okay maybe a few hours, but only because I had leftovers!). 

{White Bean and Ham Bone Soup}

 

{Chopping ingredients}

 

{The secret is to caramelize the ingredients to impart that deep flavor!}

 

{De-glaze the pan with white wine}

 

{Place in crock-pot}

 

{Enjoy}

One year ago:  Chana Masala

White Bean and Ham Bone Soup

Serves 6

2 tablespoons olive oil
1 large onion, chopped
1 cup celery, diced (about 3 stalks)
1 cup carrots, diced (about 3)
6 cloves garlic, minced
1/2 cup white wine
2 cans Northern beans, drained and rinsed
1 each ham joint with some meat on it
6 cups chicken broth
2 bay leaves
1 teaspoon ground black pepper
Green onions (optional for garnish)

1. Heat olive oil in a skillet until hot.
2. Caramelize the onions, carrots, and celery until browned on the edges.
3. Meanwhile, place beans, ham joint, and broth in a crock-pot.
4. Add garlic and cook for another 2 minutes.
5. De-glaze the pan with white wine.
6. Add onion mixture to crock-pot.
7. Add bay leaves and pepper.
8. Cook on low for 8 hours.
9. Serve with green onions if desired.

Served with a grilled cheese sandwich, this is definitely a keeper for those cold, wintery nights!

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