A Mexican-style Super Bowl Extravaganza

I think I went up a dress size this weekend. Scratch that, I'm almost certain I did -- thanks to a trip to the Wiener and Still Champion, a dessert buffet from Fraiche Bakery and Super Bowl food.

Mostly, I think the Super Bowl cooking extravaganza with my cousin, Abby, did me in! We made bacon-wrapped, cream cheese-stuffed jalapeno poppers, guacamole and slow cooker pulled pork. Can I get a "Yum-o!"?

The recipes are below. With the exception of the pulled pork tacos, the recipes are more like guesstimates.

Guacamole

Ingredients:
4-5 ripe avocados
1/4-1/2 sliced onion, depending on your preference
3 minced garlic cloves
1-2 sliced tomatoes (seeds removed)
1 sliced jalapeno (seeds removed unless you like heat)
Sea salt to taste
Lime juice to taste

1. Slice the avocado, remove the pit and spoon the avocado into a bowl. Mash the avocados. Set pit aside.
2. Add the onion, garlic, tomatoes and jalapeno. Mix.
3. Add sea salt and lime juice to taste.
4. To prevent browning, throw the pits into the guacamole.

Jalapeno poppers



Ingredients:
Approx. 12 jalapenos
1 pkg of lean bacon (the less fat, the better), cut in half
1 pkg of cream cheese (not reduced fat)

1. Slice the jalapenos in half and remove the seeds.
2. Spoon cream cheese into the jalapeno.
3. Wrap a half bacon slice around the jalapeno.
4. Bake at approximately 400 degrees on a lined cookie sheet until bacon is brown and cheese is just starting to turn brown.



For the pulled pork taco recipe, click here. (Note: I significantly reduced the amount of oregano the recipe suggests using. I'm not the biggest fan.)

Convenient cooking.

Last week, I made what I would call convenience-style pulled pork. I give it the "convenience" title because all of the ingredients, with the exception of the pork, can be picked up at the market on the corner, or a nice gas station.

This is a good recipe to file if:
--You have kids.
--The culinary arts challenge you.
--You like meat. And lots of it.
--You are darn busy, and cooking isn't high on your priority list.

Convenience-style Pulled Pork

Ingredients:
--2 lbs pork tenderloin
--1 12 oz. can or bottle of root beer
--1 18 oz. bottle of barbecue sauce

1. Place pork in a slow cooker; pour root beer over meat. Cover and cook on low until pork shreds easily, between 6 and 8 hours. Drain. Add barbecue sauce. Mix well. Serve on bun with desired fixings.

Source: allrecipes.com

For the original recipe, click here.

Soup is on.

'Tis the season for crockpot recipes.

My repertoire of recipes is small, but I have a few goodies that I am proud to share with followers, friends and relatives.

Today I'm making hearty potato soup in the crock pot. It's vegetarian, but my red meat-raised hubby is a huge fan. This is good because I have vegetarian friends and am always perplexed over what to cook for them when they visit. I made hearty potato soup last January when my vegetarian friend Britt visited. And if I accurately recall, she loved it. And Ben often asks me to make it.

So without further ado, here's the recipe for hearty (and healthy) potato soup, courtesy of Cooking Light.

Ingredients:
4 cups cubed peeled baking potato
1 cup chopped onion
1 cup thinly sliced celery
3/4 cup thinly sliced carrot
3 tbs butter, cut into small pieces
1 1/4 tsp salt
1/2 tsp ground black pepper
1 (14 oz.) can vegetable broth
3 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups 2 percent reduced-fat milk
7 tbs shredded reduced-fat sharp cheddar cheese
Freshly ground black pepper to taste

Directions:
1. Place first 9 ingredients in a 4 1/2-quart electric slow cooker; stir well. Cover and cook on low 6 to 7 hours or until vegetables are tender. Increase heat to high.
2. Lightly spoon flour into a dry measuring cup, level with a knife. Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook uncovered for 25 minutes or until thick, stirring frequently. Ladle soup into individual bowls and sprinkle with cheese and additional pepper, if desired. Yield: 7 servings (serving size: 1 cup soup and 1 tbs cheese).

The world's easiest slow cooker recipe...even for yours truly

This recipe is from my lovely sister-in-law, Sarah.

It is molto, molto easy, delicious and the perfect meal to fill your belly during the fall and winter months in the Midwest.

Chicken Salsa

-- 4 chicken breasts
-- 1 16 oz. jar of salsa
-- 1 packet of taco seasoning

Put all of the ingredients in the slow cooker. Cook on low setting for up to 10 hours. Approximately 90 minutes before eating, fork through the chicken to shred it.

Serves: 4-5 people

I use the chicken as a fajita filler. I put it on a wheat tortilla and add my favorite toppings. Enjoy!