Posts Tagged ‘onions’

If you’re looking for an alternative to using a bottle of manufactured barbecue sauce, I highly recommend this recipe. Now, here is the disclaimer:

If you really like spicy foods, make the original recipe at Elly Says Opa. If you’re a wimp like me, make the version I’ve adapted below 🙂

The only other thing that we noticed was that this had a lot of liquid, even after cooking with the lid off for an hour or so. It was impossible to put on a bun, so we ended up having it over rice. Elly didn’t seem to have that problem, so maybe it had to do with the brands of ingredients we used. Who knows. If there is too much liquid, you can always strain it and reserve the extra sauce for adding back later if you like.

All of that said, I loved the flavor of this dish. JW liked it too because it wasn’t overly sweet like most bottled barbecue sauces. So we will definitely make it again … just with a little less heat next time 🙂

Crock Pot Pulled Chicken (Original recipe here)

  • 1 (14 oz.) can tomato sauce
  • 2 tsp adobo sauce from a can of chipotle chiles in adobo sauce
  • 1/4 cup cider vinegar
  • 3 to 4 Tbsp. honey
  • 1.5 Tbsp. smoked paprika (I used regular paprika)
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. dry mustard
  • 1 tsp. kosher salt
  • 2 tsp. chili powder
  • 3 lbs. boneless/skinless chicken thighs and/or breasts (I used a combination)
  • 1 large onion, thinly sliced in half circles
  • 4 cloves garlic, minced

Whisk together the first 9 ingredients (through chili powder).  Spray your slowcooker lightly with oil and then place the chicken inside. Season the chicken with salt and pepper.  Scatter the onions and garlic evenly over the top, and then pour the barbecue sauce over the top.

Cook on low for 5-9 hours. Shred the chicken with two forks and, if desired, continue to cook for a little bit with the lid off to allow mixture to thicken (can strain liquid if necessary). Serve on buns or over rice.

We have been having lots of fun with Blade, our greyhound foster. Getting him up in the morning is sometimes like having a teenager. We practically have to drag that boy out of bed so he can go on his morning walk. I find it hilariously funny. That said, I’m sure he would come running out of bed if we so much as touched the bag of dog food 🙂

He’s becoming much more comfortable and enjoys lying on his bed with legs splayed out everywhere. I’ve begun cuddling with him in the evenings if we’re watching a movie (which is almost always). He is quick to curl up beside me on his bed and lay his head in my lap for petting. AND JW taught him to lay down on command! He is still energetic (for a greyhound, which doesn’t say much) and mischievous and loves his toys and food.

Some recent pictures:


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Can I just begin by saying that I love winter in Houston? Especially when “winter” is synonymous with “75 degrees and sunny” 🙂

JW and I much prefer pork tenderloin to pork loin, which tends to be drier and makes a whole lot more food than the two of us can eat. Pork tenderloin on the other hand, retains a bit more moisture and is still a good lean meat – plus we can *almost* finish the whole thing in a couple of meals.

What worked in this particular recipe was the cook time. What didn’t work, in my opinion, was the onions. The recipe calls for 1 1/2 cups minced onions. I’m not sure exactly what was intended here, but I discovered that “chopped” onions aren’t the same, even if you try to chop very finely. What would have worked a little better would have been to throw my onions in the food processor with all the other ingredients and puree it all until it was closer to a “rub” consistency. That said, I will probably just use a different rub/spice mixture next time so I don’t have to break out the food processor.

The cook time and method was great. The tenderloin was cooked to perfection, at least by JW’s standards (if there is any pink whatsoever in his pork, he freaks out, even though pork has been declared safe to eat now at 150 degrees), and still very moist and tender.

Now… I have to say here that although JW liked the pork, he raved about the couscous I served alongside it. The couscous which I dumped out of a box and took little to no effort on my part. I guess I’m glad he’s easy to please.

Herbed Pork Tenderloin (Original recipe here)

  • 1 1/2 cups minced onions
  • 2 tablespoons oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon paprika
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (1 lb)  pork tenderloin
Mix the first 11 ingredients and rub over the pork. Put on a rack in a shallow roasting pan.
Bake, uncovered, at 400* for 45 minutes.
Remove from oven, cover with foil and let set for 10 minutes. Slice into servings.

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So because my pictures were pretty horrendous on this one, I’ll send you over to the original site, Cooking Weblog, for better pictures and the recipe. David does a fantastic job of showing you step-by-step pictures and explains everything perfectly, so even if you’ve never cooked with tomatillos and frankly aren’t sure what the heck to do with them, you’ll feel right at ease.

Chili verde is essentially chunks of pork in a roasted tomatillo sauce. As for my own attempt, it turned out pretty good! I admit that I kind of screwed up a couple of steps (I put the 2 1/2 cups of water in with the marinate, not realizing I was supposed to add that after I’d seared the pork), but I forged ahead and ended up loving the result. The pork was really tender, and JW and I both loved the tomatillo sauce.

The only downside to this recipe was that it was a little time consuming. If you have three hours to prepare dinner, it’s perfectly fine and really pretty easy, but in the future I would like to try it in a slow cooker after making the tomatillo sauce, and cook it during the day while I’m at work. We will see.

All in all, tomatillos and I are getting along just fine!

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I apologize for the lack of posts lately. I was sick with a stomach bug for a couple days, during which I obviously didn’t cook at all, and then we had an incident over the weekend involving JW and massive amounts of blood that took him to the ER — so blogging hasn’t exactly been at the top of my list lately 🙂

JW is fine, in case you’re concerned. He got a few stitches and was fixed up in no time. I wasn’t actually a part of all the drama because I was at home asleep (long story), and didn’t find out until I woke up the next day. I was a little disappointed that I didn’t get to go.

Also, the blood came out of the carpet. So we won’t have to explain that one to the apartment manager.

Now, on to these enchiladas! JW made a request a while back for some enchiladas with a sour cream sauce, and I dug this recipe up from Allrecipes. It was fantastic. I didn’t use quite as much cheese as the recipe called for, and for some reason I didn’t have the Monterrey Jack that I thought I did, so we went with Colby Jack instead. The sour cream sauce was excellent. I loved it, and JW loved it enough to eat a large dinner, and another helping a few hours later. So I’d say it was a success in the Sharp household!


Green Chile Chicken Enchiladas (original recipe here)

  • 12 corn tortillas
  • 3 cooked boneless skinless chicken breast halves, shredded
  • Shredded Monterey Jack cheese
  • 3/4 cup minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles, drained
  • 2 ounces shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro

Preheat oven to 375 degrees F (190 degrees C).

Warm tortillas in microwave to make them soft and pliable. Divide chicken, cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.

Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with cilantro.

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