Crock Pot Brown Pork Verde

Ingredients 

• 1 small can of green chilies  
• 1 small can Diced Jalapenos 
• 1 large can Salsa Verde (green salsa)  
• 4-6 garlic cloves sliced
• 2 medium size onions quartered and sliced
• 2-3 lbs Pork Tenderloin cut into 1" slices  
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• 1/2 teaspoon Ground Garlic Powder
• 2 Tablespoons Dark Chile Powder

 

Directions

1. Slice Tenderloin into 1" thick slices
2. Rub the slices with the salt, pepper and garlic powder.
3. Brown in Olive Oil in skillet on both sides. 
4. Add onions in with meat and cook 5 minute, stirring regularly.
5. Add Garlic slices and cook another 2 minutes.
6. Turn meat slices over occasionally while browning with garlic and onions.
7. Pour in Salsa Verde and stir.
8. Add Dark Chile Powder. (This will turn the sauce brownish.)
9. Simmer of 10 minutes.
10. Pour everything in the slow-cooker and pour the can of green chilies and jalapeños on top.
11. Cook for 1 hour on High and reduce to Low for 4-6 hours. 
12. Stir occasionally.
13. Serve over Rice.
14. Fresh cooked green beans are excellent side dish with this.

 

Crock Pot Salsa Verde Chicken

Ingredients

• One Crock Pot (slow cooker) or this wouldn't be a crock pot chicken!  
• 1 small can of green chilies
• 1 small can Diced Jalapenos
• 1 large can Salsa Verde (green salsa)
• 3-4 garlic cloves whole
• 3 chicken breasts
• Fresh ground salt and pepper to taste (substitute Mrs. Dash Original Recipe)
• Ground cumin (start small and taste and add while cooking).

Directions

1. Slice chicken breasts in half length-wise, so the breasts are thinner.
2. Rub the chicken breasts with the fresh ground salt and pepper and cumin.
3. Place the chicken breasts inside the slow-cooker and pour the can of green chilies and jalapeños over the chicken breasts.
4. Pour Salsa Verde to completely cover the chicken breasts.
5. Toss in the garlic cloves basketball-style from 3 feet away.
6. Cook for about 6 hours on Low.
7. The last 15 minutes, shred the chicken breasts with two forks, or three forks if you are really good!
8. Put chicken back into the crock pot for the 15 minutes on High.
9. Serve with typical garnish... tortillas, avocado, diced red onions and cilantro, and of course Mexican beer.

Marinated Cheese

Ingredients

• 1 (8 oz) block of Cheddar Cheese
• 1 (8 oz) package Cream Cheese

Marinade

• 1/2 Cup Olive Oil
• 1/2 Cup White Wine Vinegar
• 3 Tablespoons Parsley, chopped
• 1 stalk Green Onions, minced
• 4-6 cloves Garlic, minced
• 1 (2 oz) jar diced Pimientos drained
• 3/4 teaspoons dried Basil
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt (optional)
• 1 teaspoon sugar (optional)
• 1 jalapeno pepper diced (optional)

Directions

1. Combine all Marinade ingredients in a jar, cover tightly, and shake vigorously.
2. Make sure cheese is well chilled (put in freezer for 15 minutes). Cut block of cheddar in half lengthwise, then cut into 1/4" thick slices.
3. Cut Cream Cheese using the same procedure above.
4. Arrange cheese slices alternately (Cheddar, Cream, Cheddar, Cream ...) in a shallow baking dish, standing them in their edge.
5. Pour marinade over cheese slices. Cover and refrigerate for at least 8 hours.

Serve with crackers, or just pop them in your mouth when nobody is looking. This was served at a party and I embarrassingly ate about half the plate. It was sooooo good!!

Jerky Marinade

Ingredients

• 1 lbs Beef cut into thin 1/4" strips
• 1/4 Cup Lite Soy Sauce
• 1/4 Cup A1 sauce
• 1/4 teaspoon ground pepper
• 1 Tablespoon Worcestershire
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Liquid Smoke
• 1 teaspoon Mrs Dash Extra Spicy seasoning

Directions

• Mix all ingredients well in a bowl.
• Place meat strips and marinade in seal-able plastic ziplock bag.
• Mix around to coat meat.
• Refrigerate for up to 24 hours
• Mix meat and marinade through plastic bag and rotate bag every few hours to keep meat coated.

Dehydrate in dehydrator until the meat is mostly dried, but still slightly moist. This is up to you how much you want to dry the meat.

Chicken Dip

Ingredients

• 4 oz Cream Cheese
• 1/4 cup Ranch Dressing
• 1/4 cup Wing Sauce
• 1/2 cup shredded cheddar jack cheese
• 1 cup shredded chicken breast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning or 1/4 teaspoon crushed red pepper
• Flat-leaf parsley leaves, chopped
• Tortilla chips

Directions

1. Preheat oven to 350F.
2. In medium bowl, combine all ingredients except 1/4 cup cheddar-jack cheese and the parsley and mix thoroughly.
3. Spoon into small baking dish and top with remaining cheddar-jack cheese.
4. Back 20 minutes, or until cheese is bubble.
5. Garnish with parsley.