Chilean Corn and Pork Stew

This month for Secret Recipe Club I was assigned Cheap Ethnic Eatz. Its the blog of Evelyne, she lives in Montreal and she's always had, as she puts it, 'exotic taste curiosity. Evelyn started cooking young and she has lots of recipes of different cuisines from around the world on her site. If you are looking for something unique to make this is the place for you!

 

I spent hours going through her site trying to decide on what to make, Berry Explosion Cobbler, Perogies, or this Grilled Lime Chicken, were just a few I was tempted to make and finally decided on this corn and pork stew. It as a rich, smoky flavor, and its a little sweet. I was happy I had enough for leftovers! I will be over at Cheap Ethnic Eatz to make more things for sure!

Chilean Corn and Pork Stew
Recipe Adapted: CheapEthnicEatz.com

2 Tablespoons Olive Oil
1 lb Pork, cubed
3 eggs
2 teaspoons Salt

1/2 teaspoon Pepper
1/2 cup Onion, chopped
3 Cloves Garlic, minced
3 teaspoons Cumin
1 teaspoon Oregano
2- 15.5oz cans Diced Tomatoes
1- 15.5oz can Corn
1/4 cup Cilantro, chopped
1/4 cup Water

1. In a medium stock pot sauté pork until brown. Add in the salt, pepper, onion, and eggs. Cook until onions are translucent and the eggs are scrambled.

2. Add in the garlic, cumin, oregano, and tomatoes. Stir and let simmer for about 30 minutes.

3. Add in the corn, cilantro, and water. Continue to simmer for about 15 minutes. Serve with rice. 

An InLinkz Link-up

Baked Chicken Chimichangas

A while ago I went to a Mexican restaurant and had a chicken chimichanga. Every time I pass that restaurant I think about it. The tortilla was crispy. The chicken inside was flavorful and moist. Now I can't go in every time I crave one cause I would be there everyday, so I had to make them myself.

 

This recipe is all of the things that my chimichanga from the restaurant was but better because of the rich, creamy sauce over the top. I put lettuce on top because its good with an extra crunch and some cheese cause you can't ever have too much cheese. I may never go back to the restaurant for those chimichangas again!

Baked Chicken Chimichangas
Recipe Source: The-Girl-Who-Ate-Everything.com

Chimichangas
2 cups Chicken, cooked and shredded
1 cup Salsa
1/2 teaspoon Oregano
1 teaspoon Onion Powder
1 teaspoon Cumin
1 cup Cheddar Cheese, shredded
8- 10inch Uncooked Tortillas
2 Tablespoons Butter, melted

Sauce
1/4 cup Butter
1/4 cup Flour
1- 15.5oz can Chicken Broth
1- 4oz can Green Chilies
3/4 cup Sour Cream
1 teaspoon Salt

 

1. Preheat the oven to 400 degrees. In a medium bowl combine the salsa, oregano, cumin and mix until combined. Add in the chicken and cheese and stir. Line an 11x15 pan tin foil and brush with melted butter.

 

2. Cook your tortillas. Place a 1/3 cup of the chicken mixture in the center of your tortilla. Fold opposite sides of your tortilla in and then roll up and place with the seam down on your prepared pan. Bake for 25 minutes or until crispy.

 

Sauce

In a medium saucepan, over medium heat, melt the butter and whisk in the flour. Add in the chicken broth and the green chilies. Whisk until thickened. Remove from heat and stir in the sour cream and salt. Return to heat and stir until warmed through.

Homemade Root Beer

This is a must have for your summer barbeques. Its always requested so I oblige cause its so easy to make. Its sweet, bubbly, and way better than anything store bought!

 

Homemade Root Beer
Recipe Source: AllRecipes.com

3 cups Granulated Sugar
1 1/2 gallons Cold Water
1oz Rootbeer Extract
2lbs Dry Ice

 

In 2 gallon container combine the sugar, cold water, and rootbeer extract. Mix until the sugar is dissolved. Place in the dry ice and let sit for about an hour before serving.

Hamburger Gravy

So hamburger gravy... Do you remember having this in elementary school? Its one of those nostalgic things I think. Like these Lunch Lady Peanut Butter Bars. Its just delicious cause it reminds you of something from your childhood. Except this is delicious because its meaty, creamy, and its seasoned way better than it was in elementary school. I served it on creamy homemade mashed potatoes. Its an easy weeknight meal that may remind you of your childhood!

Hamburger Gravy
Recipe Source: TheKitchenPrescription.com

1lb Ground Beef
2 cups Beef Broth
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Pepper
3 Tablespoons Flour
1/4 cup Milk

Brown the hamburger in a large skillet. Don't drain the fat. Add in onion powder, salt, pepper, and stir. Sprinkle the flour over the top to absorb the fat. Add in the beef broth and milk. Stir until well combined. Bring to a boil then turn to low and let simmer until thickened.

S'more Krispie Treats

I love anything s'more related and when I'm in the mood for a rice krispie treat I always look for a new version. These might be my favorite version that I've found. Its crispy, chocolaty, and it has that yummy toasted marshmallow fluff on top to make it even more sweet and delicious. A perfect summer dessert when you're in the mood for s'mores and there's no fire pit to make them!

S'more Krispie Treats
Recipe Adapted From: GloriousTreats.blogspot.com

3 Tablespoons Butter
4 cups Mini Marshmallows
5 cups Rice Krispies
1 cup Golden Grahams
1/2 cup Mini Chocolate Chips

4oz Semisweet Chocolate
1 cup Marshmallow Fluff

1. Grease a 9x13 pan. In a large pot melt the butter over medium heat until melted. Add in the marshmallows and stir until melted.

 

2. Add in the Rice Krispies and Golden Grahams. Stir until the cereal is completely coated. Add in the mini chocolate chips and quickly stir and press into the prepared pan.

 

3. Melt the semisweet chocolate in the microwave at 50% power for 30 seconds at a time, stirring until melted. Spread over the Rice Krispie treats. Refrigerate until the chocolate is solid.

 

4. Spread the marshmallow fluff over the chocolate and then using a kitchen torch brown the marshmallow. Cut into bars and serve.

Strawberry Lemon Cookie Bars

When I hear sugar cookie bars I think of something dry and crumbly. Maybe that's because I've never had one before... So when I saw this recipe I decided to give it a try. It was soft, moist, almost brownie like. It tastes just like a soft lemon sugar cookie with strawberries. Delicious. Perfect for any occasion!

Strawberry Lemon Cookie Bars
Recipe Source: TastyKitchen.com

3 1/4 cups & 2 Tablespoons Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
1 cup Granulated Sugar
1 1/2 cups Butter
2 Tablespoons Lemon Juice
1/2 teaspoon Lemon Extract
2 Eggs
1 cup Diced Strawberries

Glaze
1 1/2 cups Powdered Sugar
1 Tablespoon Lemon Juice

1. Preheat oven to 350 degrees and line a 9x13 pan with tin foil and grease.

 

2. In a large bowl add in flour, baking soda, and salt and whisk. In the bowl of a mixer combine the sugar and butter and beat together until light and fluffy. Add in the eggs, lemon juice, and lemon extract and mix until combined. Add in the flour mixture and mix until combined. Fold in the strawberries.

 

3. Press the dough into the prepared pan. Bake for about 45 minutes. Let cool.

 

Glaze

Whisk together the powdered sugar and lemon juice. Drizzle over the bars.

Apple Barbeque Chicken, Slow Cooker

I wanted something different besides barbeque chicken sandwiches with bottled barbeque sauce. When I came across this I was intrigued and it turned out amazing. Sweet, vinegar-y, moist, and tender. A great sandwich for a busy week night or any night really!

Apple Barbeque Chicken, Slow Cooker
Recipe Adapted From: WonkyWonderful.com

4 Chicken Breasts
1 large Onion
2 Tablespoons Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil

Cooking Liquid
3 cups Fresh Apple Juice, its in the fridge section
1/2 cup Apple Cider Vinegar
1 1/2 Tablespoons Sea Salt
1 Tablespoon Pepper
3/4 cup Ketchup
1 Tablespoon Molasses
3 teaspoons Worcestershire Sauce
7 Garlic Cloves
3 Tablespoons Dijon Mustard
3 Tablespoons Honey

BBQ Sauce
3 cups strained cooking liquid
1/2 cup Brown Sugar
3/4 cup Ketchup

1. Sprinkle the chicken breasts with salt and pepper. Slice the onion and place the rings on the bottom of the slow cooker and set the chicken on top. 

 

2. In a medium bowl combine all of the cooking liquid ingredients and stir until combined. Pour on top of the chicken. Cook on low for 8-9 hours.

 

3. Remove the chicken from the slow cooker and shred.

 

4. Using a couple slices of bread soak up the grease on top of the cooking liquid and throw away the bread. Strain the liquid and transfer 3 cups to a saucepan. Add the brown sugar and ketchup. Bring to a boil over medium heat. Cook for about 10 minutes until thickened. Combine the chicken and the sauce. Heat through and serve.