2 Fool Proof Methods for How to Roast Chicken

 

Print

A whole buttermilk marinated roast chicken


  • Author: RebeccaBlackwell
  • Prep Time: 5-10 minutes (plus time to soak in buttermilk if using method #2)
  • Cook Time: 60-90 minutes
  • Total Time: 90 minutes
  • Yield: 1 roast chicken (4 servings) 1x

Description

Two genius methods, from two of the most acclaimed chefs, for how to make the most tender, juicy, richly flavorful Roast Chicken. Both methods require minimal prep time (5-10 minutes) and only 3 ingredients, including the chicken.

For more information about both of these methods for roasting chicken as well as information about trussing and salting chicken in preparation for roasting, please see this post: 2 Fool Proof Methods for Perfect Roast Chicken.


Scale

Ingredients

Method #1: Simple Roast Chicken

(*Modified from Bouchon, by Thomas Keller)

  • One 34 pound chicken
  • Kosher salt and ground black pepper

Method #2: Buttermilk Marinated Roast Chicken

(*Modified from Salt, Fat, Acid, Heat, by Samin Nosrat)

  • One 34 pound chicken
  • Kosher salt
  • 2 cups buttermilk

Instructions

Method #1:

  1. Preheat your oven to 450 degrees.
  2. Rinse a 3-4 pound chicken and dry thoroughly with paper towels. It’s important to get the chicken as dry as possible if you want that lovely crisp skin. Too much moisture in the oven will cause the chicken to steam, and you’ll end up with soft, slightly soggy skin.
  3. Pour some kosher salt and ground black pepper into the cavity of the chicken and place in a baking dish. Sprinkle a generous amount of kosher salt over the outside of the chicken, then sprinkle with pepper. Rain the salt over the bird so the skin is uniformly covered.
  4. Put the chicken in the oven and let it roast until an instant read thermometer stuck into the thickest part of the thigh registers 165 degrees, about 50-80 minutes (more if your chicken is large or if you’re roasting more than one at a time).
  5. Remove from the oven, baste with the pan juices, and let it rest for 15 minutes on a cutting board.
  6. Carve and serve.

Method #2: Buttermilk Marinated Roast Chicken

  1. One to two days before you plan to roast your chicken, sprinkle a 3-4 pound chicken with a generous amount of salt and let it sit at room temperature for 30 minutes.
  2. Put the chicken in a zip-top bag. Stir 2 tablespoons of kosher salt into 2 cups of buttermilk and then pour the buttermilk over the chicken. Seal the bag and smush it around in there to coat it all over with the buttermilk. (You might want to put it in a second bag at this point just in case the first bag springs a leak.) Put the chicken in the refrigerator.
  3. If you think about it, turn the chicken over every now and then to even out the marinading process. If you forget to do this, don’t worry about it. It doesn’t make enough of a difference to stress about it.
  4. An hour before you want to cook your chicken, remove it from the refrigerator and let it rest on the countertop (still in the bag) for an hour. Heat the oven to 425 degrees (F). Remove the chicken from the bag, shaking of excess buttermilk as you do, and put it into a roasting pan.
  5. Roast the chicken for 20 minutes, then reduce the oven temperature to 400 degrees (F) and cook for another 40-60 minutes (depending on the size of your bird), until the chicken is nicely browned all over and an instant read thermometer stuck into the thickest part of the thigh registers 165 degrees.
  6. Remove the chicken from the oven and let it rest for 10 minutes. Then carve and serve.

Sautéed Asparagus

Print

A plat of perfectly sautéed asparagus

Sautéed Asparagus


  • Author: RebeccaBlackwell

Description

Sautéed vegetables are just about the easiest, fastest way I can think of to add more vegetables to a meal, other than just putting out some pre-cut carrot and celery sticks. The trick to perfectly sautéed veggies every time is to slice them uniformly and then cook them quickly in a very hot pan with a minimal amount of oil.

Cooking vegetables over low heat, or cooking them too long, or in too much oil, results in soft soggy vegetables – not very appealing, in my opinion. For bright veggies that are tender-crisp, cook them quickly in a very hot pan, using the minimum amount of oil necessary to keep them from sticking.

*This recipe has been modified to fit this week’s meal plan. Click here for the original recipe. 


Scale

Ingredients

  • 2 pounds of asparagus
  • 6 large carrots
  • Olive Oil
  • Salt and Pepper
  • a lemon (optional)

Instructions

  1. Snap the asparagus spears in half, allowing them to break wherever they naturally want to. Discard bottom half of stalks or, reserve in the freezer for Cream of Asparagus Soup.
  2. Peel and trim the ends of the carrots, and slice them strips that are 2-3 inches long and no thicker than a pencil.
  3. Heat about 1 tsp of oil in a sauté pan or wok over high heat until the oil is just beginning to smoke. If using a 12-inch pan, add about 1 to 1 1/2 cups of the asparagus tips to the hot oil. If your pan is smaller or larger, adjust accordingly. You want to be able to spread the vegetables into an even layer across the bottom of the pan so that each pieces is touching the pan. If they are stacked on top of each other, there are too many in the pan at once.
  4. Using a wooden spoon, spatula, or tongs, toss the asparagus around in the hot oil for a few seconds. Sprinkle with salt and pepper. Continue to toss until they are crisp-tender and blackening in spots. This will happen quickly. Have a fork ready beside the pan so that you can quickly remove one pice and bite into it to test.
  5. Immediately remove from the pan to a plate or serving platter. Repeat with remaining asparagus tips.
  6. If desired, squeeze a bit of lemon juice over the cooked vegetables and toss. Taste and add more salt and pepper if desired.

Notes

*Serve half the veggies tonight and reserve the other half for Couscous Salad on Day #3.

Mustard Potato Salad

Print

Mustard potato salad with fresh cherry tomatoes.

Mustard Potato Salad


  • Author: RebeccaBlackwell
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Description

My go-to recipe. Yukon Gold Potatoes and a delicious mix of mayonnaise, mustard, pickles, eggs, and spices, make a simple, creamy, flavorful mustard potato salad. But, the best part of this potato salad recipe? Fresh cherry tomatoes.

This recipe makes 8 servings, so for a family of 4, you’ll have enough to serve tonight plus plenty left over to serve with Pulled Pork Sandwiches on Day #3.

This recipe has been modified to fit this week’s meal plan. For the original recipe, please click here.


Scale

Ingredients

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 hard boiled eggs, cooled, shells peeled off and cut into 1/4-inch slices
  • 1 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1 cup dill pickles, diced
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp celery seed
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1216 oz fresh cherry tomatoes, sliced in half

Instructions

  1. Fill a large saucepan halfway full of water. Sprinkle in a couple teaspoons of salt and set it over high heat. When the water is boiling, add the potatoes. Let the potatoes cook until they are tender if you poke one with a fork, but still firm, about 10 – 13 minutes.
  2. Pour into a colander set inside the sink and let drain. Rinse with cold water for 5 minutes or so to stop cooking. Let the potatoes cool completely before proceeding. 
  3. Add all the remaining ingredients except the cherry tomatoes to a large bowl. Stir until completely combined. Add the potatoes and stir gently until they are completely coated in the sauce. Top with cherry tomatoes and serve.

Notes

Potato salad should be kept in the refrigerator until you’re ready to serve it. It will keep, covered, in the refrigerator, for about 4 days.

Slow Cooker Chicken Broth

Print

Carving a roast chicken.

Slow Cooker (or Stovetop) Chicken Broth


  • Author: RebeccaBlackwell

Description

The first time I ever made homemade chicken broth, I wanted to kick myself for all the money I’d wasted buying expensive cartons of the highest-quality-I-could-find-but-still-mediocre broth at the market.

Because here’s the thing: If you roast a chicken, you can also make a few quarts of chicken broth for only the cost of the water in the pan.

Here’s the other thing: There are a ton of recipes out there that tell you to add this or that to homemade chicken broth, but all you really need to do is put some chicken bones in a pot, cover them with water, and let it simmer away for 12 hours or so.

If you get in the habit of roasting chickens a few times a month, purchasing broth becomes a completely unnecessary expense. If you make more broth than you can use that week, freeze it. You can also freeze the chicken bones to make broth with them later.


Ingredients


Instructions

  1. After picking most of the meat from a roasted chicken, put the bones – leftover skin, carcass and all – in a heavy bottomed sauce pan or dutch oven. Add enough water to the pot to cover the bones.
  2. Stovetop: Bring the water to a boil, then cover the pot with a lid, and turn the heat down to low. The goal is to keep it at a gentle simmer, with very small bubbles gently breaking through to the surface at a slow and leisurely pace, while covered with a lid. For the first hour of cooking, peek under the lid a couple of times to see if this gentle simmer is happening and adjust the heat up or down if necessary. Then, simply leave it alone and allow it to cook for at least 12 hours, and up to 24.
  3. Slow Cooker: Add the water and bones to a slow cooker. Cook on high for 1 hour, then turn the heat down to low and let cook for at least 12 hours, and up to 24.
  4. Remove the lid and allow it to cool for a bit just to make straining the bones from the broth a bit easier. Set a colander over another large sauce pan or bowl and strain the broth from the bones.

Refrigerate for up to 1 week or freeze for up to 3 months.


Slow Cooker Chicken Broth

Print

Carving a roast chicken.

Slow Cooker (or Stovetop) Chicken Broth


  • Author: RebeccaBlackwell

Description

The first time I ever made homemade chicken broth, I wanted to kick myself for all the money I’d wasted buying expensive cartons of the highest-quality-I-could-find-but-still-mediocre broth at the market.

Because here’s the thing: If you roast a chicken, you can also make a few quarts of chicken broth for only the cost of the water in the pan.

Here’s the other thing: There are a ton of recipes out there that tell you to add this or that to homemade chicken broth, but all you really need to do is put some chicken bones in a pot, cover them with water, and let it simmer away for 12 hours or so.

If you get in the habit of roasting chickens a few times a month, purchasing broth becomes a completely unnecessary expense. If you make more broth than you can use that week, freeze it. You can also freeze the chicken bones to make broth with them later.


Ingredients


Instructions

  1. After picking most of the meat from a roasted chicken, put the bones – leftover skin, carcass and all – in a heavy bottomed sauce pan or dutch oven. Add enough water to the pot to cover the bones.
  2. Stovetop: Bring the water to a boil, then cover the pot with a lid, and turn the heat down to low. The goal is to keep it at a gentle simmer, with very small bubbles gently breaking through to the surface at a slow and leisurely pace, while covered with a lid. For the first hour of cooking, peek under the lid a couple of times to see if this gentle simmer is happening and adjust the heat up or down if necessary. Then, simply leave it alone and allow it to cook for at least 12 hours, and up to 24.
  3. Slow Cooker: Add the water and bones to a slow cooker. Cook on high for 1 hour, then turn the heat down to low and let cook for at least 12 hours, and up to 24.
  4. Remove the lid and allow it to cool for a bit just to make straining the bones from the broth a bit easier. Set a colander over another large sauce pan or bowl and strain the broth from the bones.

Refrigerate for up to 1 week or freeze for up to 3 months.


Pineapple Coleslaw

Print

A bowl of pineapple coleslaw.

Pineapple Coleslaw


  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes (plus resting time)
  • Total Time: 30 minutes (plus resting time)
  • Yield: 8 servings 1x

Description

Shredded cabbage, carrots, red bell pepper, and radishes are combined with a jalapeño spiked dressing, chunks of pineapple and fresh cilantro for a coleslaw that’s a deliciously surprising study in flavors and textures.

This recipe has been modified to fit this week’s meal plan. For the original recipe, please click here


Scale

Ingredients

  • 1/2 lb red cabbage, cut into 1/4-inch strips
  • 1/2 lb green cabbage, cut into 1/4-inch strips
  • 2 large carrots, peeled and shredded
  • 1012 radishes, top and bottom trimmed, cut in half and sliced very thin
  • 1 red bell pepper, seeded, cut into quarters, and sliced very thin
  • 1 tbsp salt
  • 3/4 cup mayonnaise
  • 3 tbsp rice vinegar (unseasoned)
  • 1 jalapeño, seeds removed, minced
  • 2 cups pineapple chunks, fresh or canned
  • 1 cup chopped cilantro

Instructions

  1. Add both cabbages, carrots, radishes, and red pepper to a large bowl and sprinkle 1 tablespoon of salt over the top of the vegetables. Toss well to combine then pour the veggies into a calendar set in the sink or over a bowl. Let stand until the cabbage wilts slightly, about 1-4 hours. This will allow excess moisture in the vegetables to drain out, keeping the coleslaw from getting soggy.
  2. Rinse the vegetables well under cold water then dry in a salad spinner or press gently into the colander. Lay the veggies out onto paper towels and press gently to remove any excess moisture.
  3. Add the mayonnaise, vinegar, and minced jalapeño to a large bowl and stir to combine. Add the vegetables, pineapple, and cilantro. Toss gently to coat everything with the dressing and serve immediately or store in the refrigerator until ready to serve.

Pulled Pork Sandwiches with Pineapple Coleslaw

Print

A pulled pork sandwich with pineapple coleslaw.

Pulled Pork Sandwiches with Pineapple Coleslaw


  • Author: RebeccaBlackwell
  • Yield: 4-6 sandwiches 1x

Description

Want to make the best pulled pork sandwiches on the planet? Toss tender pork carnitas in a tangy mustard sauce, & top with crispy pineapple coleslaw.


Scale

Ingredients

  • 5 cups Slow Cooker Pork Carnitas, cold or at room temperature
  • 46 kaiser rolls
  • 1 recipe pineapple coleslaw

Mustard Sauce:

  • 1/2 cup white distilled vinegar
  • 1/2 cup cider vinegar
  • 2 tsp black strap molasses
  • 2 dashes of hot sauce (more if you want your sauce to be spicier)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 tbsp dijon mustard

Instructions

Make the mustard sauce:

  • Add all ingredients to a bowl and whisk until completely combined.

Assemble the Pulled Pork Sandwiches:

  • Put the carnitas in a bowl and pour mustard sauce over them. Toss in the sauce to coat.
  • Slice the rolls in half and toast them in a toaster oven or cut side up under your oven’s broiler. (If toasting them under the broiler, don’t take your eyes off them. They can burn in a flash.)
  • Lay the buns on individual plates. Top the bottom bun with about 1 cup of mustard sauce drenched pulled pork. Pile on a generous amount of pineapple coleslaw. Top with the top bun and serve.

Homemade Croutons

Print

Homemade Croutons

Homemade Croutons


  • Author: RebeccaBlackwell

Ingredients

  • Day old bread such as French or Italian bread, or sourdough
  • Olive oil
  • Salt and Pepper
  • Red pepper flakes or cayenne pepper

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper.
  2. Cut bread into whatever size cubes you like and place in a large bowl
  3. Drizzle a bit of olive oil over the cubes and toss with your hands. Continue adding olive oil, bit by bit, until all the bread crumbs are nicely coated with oil.
  4. Spread the croutons on the baking sheet and sprinkle with salt, pepper, and a very small amount of red pepper flakes or cayenne.
  5. Bake for 10-20 minutes; bake time depends on how large your croutons are and how crispy you like them. I like mine very crispy and so I let them bake until they are a deep golden brown. If you prefer croutons with a slightly soft center, bake them until they are a light golden brown. To test doneness, simply take one out of the oven and try it.
  6. Store croutons in a air tight container at room temperature for up to 2 weeks.

Cream of Asparagus Soup

Print

A bowl of Cream of Asparagus Soup topped with croutons and bacon.

Cream of Asparagus Soup


  • Author: RebeccaBlackwell
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x

Description

This is not your typical cream of asparagus soup. It’s rich, flavorful, and hearty, packed with tender asparagus, and topped with crispy bacon and buttery croutons.

This recipe has been modified to fit this week’s meal plan. Click here for the original recipe.


Scale

Ingredients

  • Approximately 3 lbs fresh asparagus – use the stalks you reserved on Day #1 plus 1 pound of whole asparagus spears
  • 1 tbsp vegetable oil or extra virgin olive oil
  • 1 lb thick cut bacon
  • 2 medium yellow onions, peeled and chopped
  • 1 tablespoon minced garlic
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper
  • 1 cup dry white wine
  • 6 cups chicken broth, vegetable broth, or water
  • 2 bay leaves
  • 2 tsp salt (more to taste)
  • 2 tsp freshly ground black pepper (more to taste)
  • 3/4 cup heavy cream
  • 3 large egg yolks
  • 24 tbsp freshly squeezed lemon juice (or more, to taste)
  • 1 bunch green onions (scallions), white and light green parts sliced thin
  • Croutons, for serving, preferably homemade

Instructions

  1. Prep the asparagus by snapping each stalk in half wherever it breaks naturally. Separate the tops of the stalks from the bottom. Cut the asparagus tips into pieces that are about 1-inch long and set aside.
  2. Heat 1 tbsp oil in a large, heavy bottom saucepan or dutch oven over medium-high heat. Cut the bacon into 1-inch pieces and add to the hot pan. Cook, stirring frequently, until the bacon is crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate.
  3. Pour all but about 1 tbsp of the bacon fat from the pan and return to the heat, turning the burner to medium. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, thyme, and crushed red pepper, and cook 1 minute longer.
  4. Pour in the wine, turn the heat to high, and let boil until reduced to about 2 tablespoons of liquid. Add the broth or water, bay leaves, crushed red pepper, salt, pepper, and the bottom half of the asparagus stalks. Bring to a boil, then cover, turn the heat to medium-low, and let simmer for 20-30 minutes, until the stalks are very tender.
  5. Working in batches, and being cautious of the hot steam, ladle 2-3 cups of asparagus stalks and broth into a blender. Purée until smooth, then pour through a strainer (*see note) into a large bowl. Continue until all of the soup has been pureed.
  6. Add the cream and egg yolks to a small bowl, or large measuring cup and whisk to combine. Very slowly, pour about 1 cup of the still warm puréed soup into the cream and eggs. Whisk constantly while you pour in the hot soup so that the egg yolks don’t scramble. Set aside for a moment.
  7. Return the rest of the strained soup to the saucepan. Set over medium heat and bring back to a gentle simmer. Add the tops of the asparagus stalks and cook just until fork tender – about 1 minute.
  8. Remove from the heat and slowly pour in the cream and egg yolk mixture, stirring constantly as you pour to prevent the yolks from scrambling.
  9. Stir in 2 tbsp fresh lemon juice. Taste and add more salt, pepper and lemon juice as you like. Stir in the sliced green onions.
  10. Serve topped with the crispy bacon and croutons.

Notes

  • Straining Cream of Asparagus Soup: You can choose to not strain this soup at all, however there will be small fibrous pieces in the soup without straining. The holes in typical colanders are too large to filter out the small fibers, and the holes in fine mesh strainers tend to be too small. My preference is for this Stainless Steel Strainer which has the perfect size holes for catching most of the fibers while letting the soup strain through.

Homemade Croutons

Print

Homemade Croutons

Homemade Croutons


  • Author: RebeccaBlackwell

Ingredients

  • Day old bread such as French or Italian bread, or sourdough
  • Olive oil
  • Salt and Pepper
  • Red pepper flakes or cayenne pepper

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper.
  2. Cut bread into whatever size cubes you like and place in a large bowl
  3. Drizzle a bit of olive oil over the cubes and toss with your hands. Continue adding olive oil, bit by bit, until all the bread crumbs are nicely coated with oil.
  4. Spread the croutons on the baking sheet and sprinkle with salt, pepper, and a very small amount of red pepper flakes or cayenne.
  5. Bake for 10-20 minutes; bake time depends on how large your croutons are and how crispy you like them. I like mine very crispy and so I let them bake until they are a deep golden brown. If you prefer croutons with a slightly soft center, bake them until they are a light golden brown. To test doneness, simply take one out of the oven and try it.
  6. Store croutons in a air tight container at room temperature for up to 2 weeks.

Slow Simmered Black Beans

Print

Homemade black beans in the slow cooker or on the stovetop

Slow Simmered Black Beans


  • Author: RebeccaBlackwell

Description

Homemade black beans is a simple fix-it-and-forget-it dish when simmered slowly in your slow cooker or stovetop.


Scale

Ingredients

  • 16 oz. (1 lb) dried black beans
  • 8 cups water – or chicken or vegetable broth
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp ground cumin
  • 1 tbsp oregano
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 1 or 2 limes
  • 1 bunch fresh cilantro, chopped (optional)
  • 2 tbsp chopped green onions (optional)

Instructions

  1. Pour the beans into a colander in the sink and rinse the beans in cold water.
  2. Add the beans to a heavy bottomed sauce pan, dutch oven, or slow cooker and cover with 8 cups of water or broth. Stir in the garlic and all the dried spices. Cover and bring to a boil, if cooking on the stove top. If cooking in a slow cooker, just put on the lid and set it to low or high heat, depending on how long you want them to cook.
  3. Allow the beans to cook, covered, at a gentle simmer on the stove top , stirring from time to time, until tender – about 2 hours. If using a slow cooker, cook on high for about 4 hours or on low for 6-8. You want the beans to be tender, but not completely falling apart.
  4. Once cooked, you can drain the beans and they are ready to use. Or, you can let them simmer uncovered, stirring frequently, over medium heat on the stove top until the liquid becomes a thick sauce – about 25-35 minutes.
  5. Add a few squeezes of fresh lime juice to taste, and sprinkle with cilantro and green onions if desired.

Taco Salad with Pork Carnitas

Print

A big plate of taco salad with pork carnitas.

Taco Salad with Pork Carnitas


  • Author: RebeccaBlackwell
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 large salads 1x

Description

This taco salad with pork carnitas is one of my favorite ways to eat my veggies. A pile of greens, red bell peppers, radishes, and cherry tomatoes tossed in salsa vinaigrette, topped with slow simmered black beans, pork carnitas, cheese, and fried tortilla strips.

This recipe has been modified to fit this week’s meal plan. Click here for the original recipe.


Scale

Ingredients

  • Slow Cooker Pork Carnitas
  • 2 cups black beans
  • About 8 cups shredded romain lettuce (or any kind of greens)
  • 1216 radishes, ends trimmed and sliced very thin
  • 2 red bell peppers, seeded and diced
  • 1216 oz cherry tomatoes
  • 8 oz Mexican cheese (or shredded Colby Jack)
  • 8 corn tortillas (OR – a bag of tortilla chips)
  • 1 cup corn oil (disregard if using tortilla chips)
  • Salsa vinaigrette

Instructions

To fry tortilla strips:

  1. Add the oil to a large, deep saucepan or frying pan and place over high heat. You want to heat the oil until a small piece of tortilla placed in the oil begins to sizzle immediately, about 350°F. Be careful to not allow the oil to get so hot that it smokes. If that happens, move the pan off the heat immediately and allow to cool down slightly before placing it back over the heat. Adjust the burner heat as necessary to maintain the temperature.
  2. While the oil is heating, cut tortillas into strips about 1/2-inch wide
  3. Line a baking sheet with a couple of layers of paper towels and have a small dish of salt near by.
  4. When the oil is hot, add a handful of tortilla strips – enough to cover the bottom of the pan, but not so many that they are laying on top of each other. Fry the strips for 2-4 minutes, until they are a deep golden brown.
  5. Using tongs, quickly remove the strips from the oil and onto the paper towel lined baking sheet. Immediately sprinkle with some salt. Repeat with the remaining tortilla strips.

Assemble the taco salad:

  • Lay everything out on the counter or table top and allow everyone to build their salads as they wish. Suggested order: Lettuce, veggies, salsa vinaigrette, beans, carnitas, cheese, tortilla strips.

Slow Cooker Pork Carnitas

Print

A plate of pork carnitas.

Slow Cooker Pork Carnitas


  • Author: RebeccaBlackwell

Description

This carnitas recipe will take advantage of your slow cooker, filling it to the brim with flavorful pork roast that is fall-apart tender. The recipe calls for a large pork roast with the intention of creating plenty of leftovers – some to use throughout the week, and some to freeze for a rainy day when no one feels like cooking.

This recipe has been modified to fit this week’s meal plan. Click here for the original recipe. 


Scale

Ingredients

  • 1 large, or 2 small boneless pork shoulder roasts, 8-10 lbs total
  • 2 cups beer or chicken stock (use any kind of beer except “light”)
  • 1 yellow onion, peeled and chopped
  • 2 tbsp minced garlic
  • 2 chipotle in adobo peppers, minced (If making this as a part of Winter Meal Plan #5, reserve remaining peppers for Green Chili.)
  • 2 tbsp ground cumin
  • 2 tbsp ground oregano
  • 1 tbsp chili powder
  • 1 tbsp ground black pepper
  • 1 tbsp salt

Instructions

  1. Put the pork roast into your slow cooker.
  2. Dump all the remaining ingredients into a large bowl, whisk to combine, then pour over the pork roast.
  3. Cover and cook on low for 8-10 hours, or high for 6-8 hours, until the roast is extremely tender and falling apart.
  4. Remove the pork roast from the slow cooker to a large platter or cutting board and let rest until cool enough to handle.
  5. Pour the liquid in the slow cooker through a strainer into a bowl and reserve.
  6. Place a rack in the top position of your oven and preheat the broiler. Line 2 baking sheets with aluminum foil.
  7. Using a couple of forks, shred the pork roast and lay the pieces in a single layer on the prepared baking sheets. Drizzle about 1 & 1/2 cups of the reserved cooking liquid over each sheet of shredded pork roast. Sprinkle with about 1 tsp of salt.
  8. Place one pan under the broiler and cook for 5 minutes, until the edges of the pieces of pork begin to brown and crisp. Remove from the oven, and toss pieces around on the sheet using tongs. If there is little to no liquid on the bottom of the pan, douse with a bit more. Spread out into an even layer and put the pan back under the broiler for another 5 minutes until more of the pork edges are brown and crispy. Repeat the process with the other sheet of pork roast.
  9. Taste a pice of meat and sprinkle with salt if desired.

Notes

Slow cooker pork carnitas can be refrigerated for up to 3 days, or frozen for up to 3 months. To freeze, place some of the meat in a freezer zip top bag. Douse with a bit of the reserved cooking liquid, seal, and place in the freezer. Defrost in the refrigerator overnight or by placing the bag in a bowl of cold water and letting it sit for a couple of hours.

Black Bean Tomato Soup

Print

Black Bean Tomato Soup


  • Author: RebeccaBlackwell
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Description

This simple Vegetarian Black Bean Soup packs a serious amount of flavor and will be on the table in under 30 minutes.

If you want to kick it up another notch, serve with a stack of homemade tortillas.

This recipe has been modified to fit this week’s meal plan. Click here for the original recipe. 


Scale

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium size red onion, peeled and diced
  • 1 tbsp minced garlic
  • 1 jalapeño, seeded and diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp sugar
  • 1 tsp salt (more to taste)
  • 1 tsp ground black pepper (more to taste)
  • 1/2 cup dry white wine
  • 2 1/2 cups water or vegetable stock
  • One 28-ounce can diced tomatoes, preferably fire roasted
  • One 28-ounce can crushed tomatoes, preferably fire roasted
  • 4 cups black beans, slow simmered or canned (drained)
  • the juice from 1-2 limes (to taste)
  • 1 cup fresh cilantro, chopped
  • 1/2 cup sour cream (optional)
  • 8 corn tortillas – OR – a bag of tortilla chips. (Optional, for serving)
  • Corn oil or vegetable oil, for frying (disregard if using tortilla chips)

Instructions

  1. Heat oil in a large heavy bottom saucepan or dutch oven over medium heat.
  2. Add the diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes
  3. While the onions are cooking, add the garlic, jalapeño, cumin, oregano, sugar, salt and pepper to a small bowl. Add to the pan with the softened onions and cook, stirring constantly, for 1 minute longer.
  4. Add the wine, turn the heat to high, and cook, stirring frequently, until about 75% of the liquid has evaporated. Add the water or stock, both cans of tomatoes, and black beans to the saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15 minutes. (This is a good time to fry the tortilla strips.)
  5. Squeeze in the juice from 1 lime. Taste and add more lime juice, salt, and pepper, if you like.
  6. Sprinkle chopped cilantro over the soup and serve with sour cream and tortilla strips or chips.

To fry tortilla strips:

  1. Add the oil to a large, deep saucepan or frying pan and place over high heat. You want to heat the oil until a small piece of tortilla placed in the oil begins to sizzle immediately, about 350°F. Be careful to not allow the oil to get so hot that it smokes. If that happens, move the pan off the heat immediately and allow to cool down slightly before placing it back over the heat. Adjust the burner heat as necessary to maintain the temperature.
  2. While the oil is heating, cut tortillas into strips about 1/2-inch wide
  3. Line a baking sheet with a couple of layers of paper towels and have a small dish of salt near by.
  4. When the oil is hot, add a handful of tortilla strips – enough to cover the bottom of the pan, but not so many that they are laying on top of each other. Fry the strips for 2-4 minutes, until they are a deep golden brown.
  5. Using tongs, quickly remove the strips from the oil and onto the paper towel lined baking sheet. Immediately sprinkle with some salt. Repeat with the remaining tortilla strips.