Well, I have to say it’s one of my most commented upon posts to date and…there’s an awful lot of you who thought it was effing terrible. Oy.
So! I re-made it! Yay! I think (hope, pray) that the issue with the first one was that it just lacked seasoning. Most of the negative comments called it bland or tasteless in so many words, so I decided to amp up the flavor a bit.
I know 6 ingredients (do spices really count as whole ingredients if they’re like a gram each?) are way less appealing than 3 (and I purposely don’t count “salt to taste” because of course I don’t), but geez, you guys, is the extra effort (all 10 seconds of it) totally worth it!
I really don’t know how you can call this bland. It’s sweet, spicy, tangy, and oh-so-rich and buttery.
For all of those I so gravely offended with the original recipe, please accept my apology.
Crock Pot Pineapple Pulled Pork
Author: The Not So Desperate Housewife
1 pork shoulder (3-4 pounds), cut into a few large chunks
1 can crushed or cubed pineapple, drained
1/2 c tamari or coconut aminos (soy sauce works too)
2 t garlic powder
1 T chili powder
2 or 3 fresh jalapenos, chopped
salt to taste
Give your crock pot a quick spritz with some oil.
Place pork shoulder in the crock pot.
Pour the tamari/coconut aminos over the pork.
Next, season with garlic, jalapenos, and salt.
Finally, dump the drained pineapple over the pork. No need to make it look nice.
The slow cooker rice casserole is my new go-to meal option. Seriously, changed my life…not only is it just insanely easy, but it’s the best way I’ve come up with like, ever, to use up my random assortments of leftovers. I have yet to find anything that doesn’t marry up with rice.
What’s even better is the texture is nothing short of, well, stuffing. And if you’re a stuffing hoarder like me this is pretty much the best thing since Stove Top.
I could eat nothing but stuffing for the rest of my life and be totally happy. It’s the epitome of carby, sweet, savory, salty, warm, comforting goodness. But this casserole? It’s like I transported through time to the Thanksgiving table. And it’s about a thousand times easier to make. And yes, I know stuffing is super easy to make anyway. Think about that one…
I wish there was a way to take a picture of this that didn’t make it look like a pile of something nasty because it’s so effing good I can’t even stand it. I mean, it’s a literal mash up of a million things so I honestly don’t know what to do unless I dressed up the dish with a sash and crown and just called it America’s Sweetheart. Maybe that would get the point across? Maybe I just need more sleep.
This recipe is extremely customizeable…note how pretty much every ingredient has something else that could fill in. Honestly, feel free to use whatever you’ve got on hand. The basic formula that works the best for me is just 2 cups of dry rice, 4 cups of liquid (like stock) and a can (1 1/2 cups) of coconut milk to add some richness. On top of it all…anything goes. So go nuts! (Add nuts!!)
When my husband came home with this cooking on the counter, the scent of sage and rosemary wafting through the house, he was convinced I was making Thanksgiving dinner.
Admittedly it’s super hard to make a picture of this delicious mess look as amazing as it is, so I reallyreally need you to trust me here. It’s approximately 2 minutes of actual work (and by work I mean dumping stuff into a slow cooker) for a meal that will either feed 6-8 people comfortable or feed 2 people for DAYS. And feeding us for days on some very affordable ingredients is a very, very good thing…especially if it manages to hit the level of rich, warm, comfort that makes a food coma positively inevitable.
This will most definitely be happening again…next time I’m thinking it’ll be time to bust out the fall veggies and go all out with some sausage, cranberries, winter squash…maybe even some apples if I’m feeling crazy
What combos would you want to try?
Creamy Chicken and Mushroom Crock Pot Casserole…aka The Ultimate Fall Comfort Food
2 cups of uncooked dry rice
1 can coconut milk
3 cups of water or chicken stock
2 lbs cooked chicken
2 onions, chopped
2 c sliced mushrooms (1 box)
1 T rosemary
1 T sage
1 T thyme
2 t garlic powder
salt and pepper to taste
Put everything in the slow cooker. Give it all a big stir.
Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.
This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?
Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.
Cheeseburger Chili (without cheese)
1 lb ground beef
3 c mashed butternut squash
1 can (14 oz) diced tomatoes with liquid
2 medium potatoes, cubed
1 onion, chopped
1 green pepper, chopped
1 c sliced mushrooms
1 c nutritional yeast
1/4 c apple cider vinegar
1 t onion powder
1 T dry mustard
1 t garlic powder
Brown the ground beef in a skillet over medium high.
Place beef in a crock pot with all other ingredients.
Give it all a quick stir and cook on LOW for 6-8 hours.
So I made some baked apples this morning for breakfast and then realized I could use the same pan to roast up a bunch of chicken for this week’s lunches. No, I didn’t wash it in between (who does that?) so there was still a little coconut oil, apple goop, and allspice left behind. No big deal or anything, but this is the best damned chicken ever. EVER.
Speaking of chicken…Ross and I are in a roast chicken phase. Like, at least once a week for the last couple months. Whole chickens are super cost effective, even if they’re free range and organic…which they should be because unhappy, drug-induced chickens are no bueno for a lot of reasons. But we all knew that. Anyway, lots of roast chicken means lots of opportunities to make some fresh chicken stock without an ass-ton of added sodium and Goodness knows whatever else goes into the canned stuff. So go roast a chicken and make stock out of its carcass. You know you want to.
And of course, Fall is upon us here in the Mid-Atlantic and so it Soup Season. How convenient! Stock = Soup. I do love a good bowl of soup when the weather gets cooler, and I love soup, too, because it’s so low maintenance. Chop, toss, boil, eat. Boom. This is my latest concoction and it turned out swimmingly. Full of veggies and enough heat to warm you up!