Creamy Pork and Mushrooms

My friend made a crockpot meal last week with pork and cream of mushroom soup, something my mom made all growing up. It was so yummy and I've been craving it ever since. My only thing was that I really wanted to cook from scratch and not use a cream of mushroom soup. My mom is in town visiting and we looked up some recipes online and then came up with something of our own. I found this recipe that used sour cream, which I already had that on hand, and we just modified it to our liking. I really wanted a shredded pork but I rarely cook pork so I didn't know what cut to use. We went with Boston Butt and it worked well. This was delicious!!! I will definitely be making it again. It almost tasted like a pork stroganoff.

One thing I'll note is that there was a lot of fat that wouldn't blend into the sauce. We drained it off a little bit. My mom actually took paper towels to soak up the grease and that seemed to work well.


Ingredients

• 3(ish) pound Boston Butt Pork Roast
• Garlic Powder, Paprika, Salt and Pepper to taste
• 1 small onion, thinly sliced
• 8 oz Baby Bella Mushrooms, thinly sliced
• 1 cup Chicken Broth
• 8 oz sour cream
• 2 Tablespoons flour

Directions

1. Place onions and mushrooms in the bottom of a crock pot. Add Chicken Broth.
2. Season pork with garlic, paprika, salt, and pepper. Place on top of onions and mushrooms fat side up. Cook on low 9 1/2 hours.
3. After 9 1/2 hours, preheat oven to 170 degrees. Remove the pork from the crock pot into an oven safe dish. Place in oven to keep warm.
4. Mix sour cream and flour. Add to the juices in the crock pot. Cook on high for another 15-30 minutes on high until it's thickened and creamy. Serve over egg noodles and enjoy!

Adapted from Allrecipes.com

Oven Baked Risotto

Matt's been sick so I wanted to make something that would be comforting. My mom makes a baked beef flavored risotto the she and my dad love. That got me interested in finding a recipe for a baked chicken risotto.  I wanted a quick recipe that wasn't as time consuming as typical risotto.  I found one recipe from Martha Stewart and one recipe from Ina Garten. I used both of these recipes to come up with my own recipe. The flavor was great.  It was so easy to make and definitely a comforting meal. I've never had a true risotto so I'm not sure how it compares. But I enjoyed this dish a lot. The recipe can be easily modified to whatever you want.  Use beef broth and stir in beef at the end. Add shrimp instead of chicken. There are many possibilities!

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups Arborio rice
• 5 cups chicken broth, separated (4 cups and 1 cup)
• 1 cup freshly grated parmesan cheese
• 1/2 cup  + 4 Tablespoons dry white wine, separated (1/2 cup, 2 Tablespoons, and 2 Tablespoons)
• 4 Tablespoons butter, separated (3 Tablespoons and 1 Tablespoon)
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 8 oz Baby Bella mushrooms
• 1/2 teaspoon garlic powder
• 1 lb chicken, cooked and shredded

Directions

1. Preheat oven to 350 degrees with rack set in center of the oven.
2. Heat oil in a dutch oven over medium-high heat. Add the onion and cook several minutes until onion is tender. Add the rice, stir to coat in oil and cook for 1 minute.
3. Stir in 1/2 cup dry white wine.  Cook for about 1 minute until all the liquid is evaporated.
4. Stir in 4 cups chicken broth. Bring to a boil. Cover and transfer to the oven. Bake for about 45 minutes. Most of the liquid should be absorbed. The rice should be tender but still slightly firm.
5. While the rice is baking, melt 1 Tablespoon butter over medium heat. Add mushrooms and garlic powder and cook until softened, about 4 minutes. Add 2 Tablespoons white wine and cook until liquid is evaporated. Remove from heat.
6. When rice has finished baking, carefully remove the dutch oven from the oven. Stir in remaining 1 cup of chicken broth, 2 Tablespoons white wine, 3 Tablespoons butter, parmesan cheese, salt, pepper, chicken, and mushrooms. Risotto should be creamy. If more liquid is needed, add either more chicken broth or white wine. Serve immediately.

Mexican Rice

I was looking for a Mexican Rice recipe to go along with my White Chicken Enchiladas. When I found this recipe on Food.com, I got excited. It looked really easy, but it also called for a dutch oven to be used on the stove and in the oven. I just got a dutch oven for Christmas so I couldn't wait to give it a try. The recipe was really easy but really good. It will definitely be a staple recipe. Matt and I usually eat brown rice though so I'll have to figure out if there's a way for me to alter the recipe to use brown rice or if that would just change the taste of it too much.

Ingredients

• 1 can 14.5 oz Diced Tomatoes
• 1 medium white onion
• 2-3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime

Directions

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
5. Heat oil in a 10 inch Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 1-2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno, and lime juice to taste.

According to the recipe, you can also freeze. To freeze: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Source: Food.com

White Chicken Enchiladas

We had some friends over for dinner the other night. I wanted to make something fairly easy and yummy. I've made these white chicken enchiladas which I adapted from All Recipes several times and they've always gone over well. They were just as good this time, despite a few mistakes that I made. The recipe calls for 2 cans Cream of Chicken soup. As I was opening the cans I realized I had one can of Cream of Chicken Soup and another can of Cream of Mushroom soup. Oh well, that didn't make much of a difference. Then, to the filling you're supposed to add sour cream and to the sauce you're supposed to add milk. As I put everything in the oven, I looked around and saw an unopened sour cream container and realized I never used sour cream or the milk. Oops! Oh well. I just served it with sour cream on top and at least it got the flavor.  For the chicken, I used my shredded chicken recipe, but also added a packet of taco seasoning. This gave the chicken a lot of great flavor.

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cups shredded chicken
• 1+ cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4-1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Adapted from Allrecipes.com