The 100+ degree heat is finally breaking. It’s been a long, hot summer in the US and it was time for some relief.
Barbie Butz is a columnist for The and the Paso Robles Press. She can be reached at [email protected].
I understand that the weather has been unusually hot, and who wants to cook when it’s above 100 degrees? It’s much too hot to use the oven right now. It’s much too hot to start the grill outdoors. It’s much too hot to deal with charcoal. So, what’s the situation now? Stovetop, microwave, or one of the “pots,” such as the Insta-pot, are all options. I adore my slow cooker, and the thought of filling it up and walking away with something delicious to offer for supper makes me giddy.
Now that we’ve received news that we’ll be cooling down for a few days, I’ve discovered a few of slow cooker recipes that I’ll share. Serve both recipes with a “cool” green salad and warm tortillas for a complete meal. Serve a scoop of lemon, lime, or pineapple sherbet with a shortbread biscuit as a dessert after dinner.
Green Chile Pork Stew from Mexico
112 pound boneless pork shoulder, sliced into 1-inch chunks 2 medium baking potatoes or sweet potatoes, peeled and cut into 1-inch pieces (or one of each) 1 cup onion, chopped 1 cup corn (frozen) 1 is capable of (4 ounces) mild green chilies, diced 1 glass jar (16 ounces) green salsa (green salsa) 2 tblsp sugar 2 tblsp cumin powder or chili powder 1 teaspoon oregano, dry rice that has been cooked 14 cup fresh cilantro, chopped (optional)
In a slow cooker, combine the pork, potatoes, onion, corn, and chiles. In a small mixing bowl, combine the salsa, sugar, cumin or chili powder, and oregano; stir well. Pour the sauce over the meat and veggies and toss lightly to coat. Cook for 6 to 8 hours on LOW or 4 to 5 hours on HIGH, or until meat is tender. Serve with rice and cilantro on top. This recipe serves 6 people.
Enchilada Sauce with Chicken
1 can chopped tomatoes with green chilies (about 14 ounces) 1 enchilada sauce can (10 oz.) 1 cup corn (frozen or canned) (drained) 14 teaspoon cumin powder a quarter teaspoon of red pepper flakes a quarter teaspoon of black pepper 112 pound boneless, skinless chicken thighs, sliced into bite-size chunks 2 tablespoons fresh cilantro, minced 12 cup (2 ounces) pepper jack cheese, shredded Green onions, sliced as a garnish
In a slow cooker, combine the tomatoes, enchilada sauce, corn cumin, red pepper flakes, and black pepper. Mix in the chicken well. Cook on LOW for 6 to 7 hours, covered. Add the cilantro and mix well. Cheese should be sprinkled on top of each dish, and green onions should be garnished. Serves 4 people.
To serve with both dishes, combine the ingredients for a “cool” salad.
Salad with Arugula and Oranges in a White Wine Vinaigrette
2 big navel oranges, peeled and cut into segments Ingredients 3 arugula bunches, rough stems removed 1 medium red onion, thinly sliced
To make the vinaigrette, combine all of the ingredients in a mixing bowl. extra-virgin olive oil, 1/3 cup white wine vinegar, 2 tblsp. 12 teaspoon salt 1 teaspoon sugar season with freshly ground pepper to taste
Prepare orange segments as directed. In a salad dish, combine cleaned arugula, sliced onion (cut into rings), and oranges. Just before serving, whisk together the ingredients of the vinaigrette. Toss the arugula mixture with the dressing. 6 people
Take advantage of the “relaxation.”
Cheers!
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