What Is Cooking Today, Sunday, May 1, 2016?

10 years ago

I am asking simply because I have a crockpot dish going and the smell is so tantalizing that all of us have mouths that are truly watering. I just tasted it (cook's prerogative), and it is very hot; think next time I will reduce black pepper to 1/2 tsp. Also, the amount of time is not enough for the pinto beans to get done. I will report back tomorrow on what we thought of the taste. Here is the recipe.

Mexican Pot Roast

1 3-4 lb. Pork Shoulder Roast (or Beef)

2 cups dried pinto beans, washed and strained from dirt

4-6 cups water

1 10-oz can Rotel tomatoes

1 onion, chopped

2 teaspoons cumin

2 teaspoons garlic powder

2 tablespoon salt

1 tablespoon black pepper

4 large whole jalapenos

In a large crockpot, add roast, pinto beans, water, Rotel tomatoes,
onion, cumin, garlic powder, salt, black pepper, and jalapenos.

Cover with lid and turn crockpot on low 6-8 hours or on high and cook for 3-4
hours. Remove shoulder blade bone.

Serve over rice or cornbread. Or shred meat and serve in a tortilla with
any of the following:

chopped tomatoes
chopped lettuce
chopped onions
chopped jalapenos
chopped olives
saute onions
sauté bell peppers
sour cream
salsa

Cook's Note: Add additional water, if the beans absorb too
much of the liquid. The meat can be frozen and reheated for other meals.

Featured Answer

ravencajun Zone 8b TX

10 years ago

last modified: 10 years ago

We are at the farm in Oklahoma. Our dear sweet neice made a huge pan of lasagna and left it in the freezer for us along with garlic bread. It was wonderful. We have a house full of family and children here and we all enjoyed it.

Sort by:Oldest

Comments (11)

User
10 years ago
That sounds delicious! Tonight we had a little app snack of homemade lavash crackers (evoo, smoked salt, za'atar), rosemary garlic shrimp over rice and a salad with lemon vinaigrette.
lucillle
10 years ago
It does sound good!
Related Discussions
Sunday What are your plans for today?
Q
Comments (15)
Well, at this point, the day's half over So far, we were up early, had breakfast. I hemmed a tablecloth while DH puttered with something out back or in the garage. Then we headed out to Walgreens because we had a good coupon ($5 off $20), then to a couple of garden centers. Came home, planted the forscythia bush we bought, met some of the neighbors, moved some bulbs, made and ate lunch, tilled part of the vegetable garden, planted Vidalia onions, lettuce, spinach, cabbage. Hemmed another tablecloth. Straightened up a bit. DH just popped his head in and needs me to come outside and show him what plants I want to dig up to take back to the other house. Need to pack up here, and close the place up, then we'll be heading home, planting those bushes there. And, with any luck, will be going out for dinner (and maybe we'll pop in to visit Aunt in the care facility). Not sure what I'll do this evening--haven't gotten that far yet.
...See More
Sunday~What are your plans for today?
Q
Comments (21)
Be careful Glenda...LOL Well it's a lazy day here...The sun is shinning..the wind is blowing so I'm guessing it's chilly outside... It's nearly 1pm..and I've made breakfast, cleaned up, the dishwasher is running...Been marking more bread recipes in this book I borrowed from the library, that is on my NEXT Amazon used book purchase list!! I really like it! I need to do a load of laundry...or two..probably just one... Waiting for hubby to help me hang ART WORK clips in the boys room... Thinking about digging up some more Crocosmia's to share, and replanting some of the iris' I dug up to transplant.
...See More
Cooking plans for 2016?
Q
Comments (18)
More broth soups. Made a veg broth with a few duck necks and paws yesterday. Mostly veggie and leek greens. No processed food but that is not at all new. I'll have to give up ... (haha) CSA for my meats and eating less. I know where my seafood is from. Eating smaller portions and variety. Less meat, more veg. Sprouted grain blends. Ordering CSA for garden produce for my parents. 20 weeks starting spring. We've been practicing 'mindfulness', 'food is fuel', during the work week. Really just a loose paying attention to what has been consumed by lunch, then by supper. Some work days we do 10 miles by lunch. (loose calculation by our cell phones). Food is free but lots of junk. And lots of good choices. A handful of fresh berries and a few walnuts instead of the poptarts the youth eat. A small chunk of dark chocolate with a tsp of almond butter instead of a choc croissant or bagel/cream cheese. Or reese cups. A small green juice instead of a smoothie, A tiny omelet with avocado instead of biscuits/gravy and tater-tots. lol. By friday i break down and have a BLT on rye with extra 'B'. haha. We just are mindful about variety. Being older it gets harder. I like trying new things more than recipes. I see new things and research recipes and that is the fun part. Celeriac with its big green tops is a new one...i have had it in the past but really using it the past few weeks. I see a different un-known veg or fruit in ChinaTown and have to try it. Fresh turmeric, fresh figs...a couple years ago it was all things ginger... This year might be about fermentation. DH has keifer grains going, sauerkraut, kimchi, and i've had kombucha going for a while now. Ginger and lemon grass. He want to make cheese with our friends pasture organic cow milk. But we are trying got cut back on cheese...oy
...See More
What's Blooming in Your Garden - A photo Thread - May 2016
Q
Comments (39)
Wow, gorgeous garden, punky and amazing to think it's only a year old. I am finding myself imagining the rose scent. Sped, I've been planning to make a rhubarb pie for most of a week, but have been under the weather. Yours looks lovely. My earliest peony, Early Scout, just starting to fade a week ago. This year is the last one for this particular Halesia. The flowers are gorgeous, but it is borderline in my garden and in this spot is too exposed. It gets killed back often enough that it's a wild thing of resprouting branches, far too large for its spot. So it is getting the chainsaw sometime this summer to allow the magnolia behind it room to grow. The Fothergilla is always eye-catching at this time of year, starting with little chartreuse puffs that expand to this bright white bottlebrush scented softly of honey. After a couple of weeks of slowly opening, once all of them were open it was less than a week before everything starting browning with the sudden onset of 80-90 degree temperatures I am enjoying both the fullness of the flowering of Major Wheeler honeysuckle and the color echo of the columbine that has self-seeded nearby. The same garden near the house that will lose the Halesia with classic cottage garden plants just starting to bloom plus a few deciduous rhodies and a pagoda dogwood. First cutting of the hayfield, with corn sprouting in the upper right corner. You can see how dry our weather has been by looking at our "pond". Earlier in the spring the water extended to the bottom of the photo, and usually it fills the dark green area all spring, so the groundwater is pretty far down.
...See More
Jasdip
10 years ago
We just finished, and I made pork tenderloin cutlets (sliced and flattened). I cooked couscous added sauteed carrots, onion and celery and garlic, and spiced it with cumin, curry, cinnamon, lemon juice and minced mint.
phyllis__mn
10 years ago
A friend had brought me a huge stuffed mushroom, which I had along with left-over scalloped potatoes, and a glass of cold milk. Exciting, isn't it?
rob333 (zone 7b)
10 years ago
Yum!

A flat iron steak, baked potato, and asparagus. Followed up with coconut macaroons.
rhizo_1 (North AL) zone 7
10 years ago
WalnutCreek, that does sound delicious. I may try that this week, but with a LOT less black pepper.

Everyone's meal sounds incredible, actually!

We had grilled Portobello mushrooms, big ones, topped with grilled onions and tomatoes and a slice of good mozzarella. Just a drizzle of balsamic and a couple of basil leaves to serve. Also had a salad filled with garden goodies and chick peas, and a side of wild and brown rice.
sheilajoyce_gw
10 years ago
last modified: 10 years ago
I found a good mixed dried beans soup recipe, and I make it often.
WalnutCreek Zone 7b/8a
Original Author
10 years ago
Followup on the Mexican Pot Roast recipe. Ended up not being too hot at all, interestingly. I am guessing that by shredding the pork the pepper had to be absorbed by much more product, thus reducing the heat level. Also, shredding the meat made this a very dense, there was very little broth left, so ladling it over the cornbread made it really thick. It was very tasty though. Am not sure I will make it anymore, though I might make it using 1-2 pounds ground pork or 1-2 pounds ground beef. The ground meat may be a better vehicle for the rest of the ingredients.
dandyrandylou
10 years ago
sheiljoyce......share your bean recipe?
User
10 years ago
I made bunless chili dogs. I made the red chili from scratch right down to the pinto beans. We're attempting to eat less bread. :0)

A Mexican pot roast sounds like a treat!!!!

What Is Cooking Today, Sunday, May 1, 2016?

ravencajun Zone 8b TX

Comments (11)

User

lucillle

Related Discussions

Jasdip

phyllis__mn

rob333 (zone 7b)

rhizo_1 (North AL) zone 7

sheilajoyce_gw

WalnutCreek Zone 7b/8a
Original Author

dandyrandylou

User

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

What Is Cooking Today, Sunday, May 1, 2016?

Comments (11)

Related Discussions

WalnutCreek Zone 7b/8aOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

WalnutCreek Zone 7b/8a
Original Author