Thursday, November 19, 2009

Sweet & Scrumptious Skillet Chicken

OK. The name of this recipe is pretty silly, but I didn't name it. Campbell's Kitchen did. (They've recently redesigned their website. It's very nice! Check it out!)

Regardless of it's silly name, the recipe is a family-pleaser and it's very simple to make. Plus it's not unusual to have all these ingredients on hand, if you have a well-stocked freezer and pantry. Don't know what to make for dinner tonight? Make this!

I served ours with garlic mashed potatoes, but rice would be equally good.

Sweet & Scrumptious Skillet Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) MSPI-friendly condensed tomato soup
1 tbsp. packed brown sugar
2 tbsp. cider vinegar
1 tbsp. MSPI-friendly Worcestershire sauce

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.

Stir the soup, sugar, vinegar and Worcestershire in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.

Coconut Tapioca Pudding

I've had this idea to make tapioca pudding with coconut milk for quite a while now, but never got around to trying it. Well, I finally did, and it is so rich and yummy that it'll knock your socks off! My son, JD, is just crazy about it! Now he has something creamy and delicious to eat when the rest of us are pigging out on ice cream!

I adapted a recipe from Kraft Foods for my recipe. It's excellent both warm and cold. You could serve this with berries or use it as a dip for MSPI-friendly graham crackers. For extra coconut kick, try sprinkling the top of each serving with toasted coconut.

Coconut Tapioca Pudding

2-3/4 cups coconut milk
1/3 cup sugar
3 tbsp. minute tapioca, such as Kraft
1 egg, beaten
1 tsp. vanilla

Mix coconut milk, sugar, tapioca and egg in medium saucepan. Let stand five minutes.

Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

Tip: This recipe uses about 1-1/2 cans of coconut milk. For a lighter version, use a light coconut milk instead of the full fat version. It won't be quite as rich-tasting, but it will still be delicious!

Quick Start with MSPI Mama: This is one of my Quick Start recipes

Monday, November 9, 2009

Spicy Shredded Pork

I'm baaaaack! I'm now in the second trimester, and the idea of cooking doesn't make me nauseous anymore! Woo hoo!

I've been trying out a few new recipes, so hopefully I'll get them posted over the next few weeks. Here's the first.

This pork recipe is beyond delicious! We're talking melt-in-your-mouth good! The flavors are incredible, and though the recipe's name has "spicy" in it, this isn't spicy hot. It's spicy flavorful.

The original recipe comes from The Pioneer Woman, who is an incredibly talented cook, writer, photographer, etc. I made her recipe as written, but I cooked it in the slow cooker. So much easier! I've listed the slow cooker version below, but feel free to make it in the oven following the original directions.

Spicy Shredded Pork

4-7 lb. pork shoulder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1-2 tbsp. salt
pepper to taste
3-4 cloves garlic
1-2 tbsp. olive oil
2-3 tbsp. white wine vinegar
¼ cup brown sugar
1 whole onion

Rinse and pat dry the pork shoulder. Place in the slow cooker.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder in the slow cooker.

Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Place lid on slow cooker and cook on low for 8-10 hours. (Do not add water. Condensation will build up in the slow cooker, making excess water unnecessary.)

Remove pork from slow cooker and let cool slightly for easier handling. Shred the pork shoulder (two forks work well). When it’s all shredded, pour excess juices all over the meat, but if you prefer a drier meat, skip that part.

Serve in tortillas with salsa and your favorite taco toppings, as I did in the photo above, or on MSPI-friendly hamburger buns with your favorite MSPI-friendly barbecue sauce.