Creamy Pork and Veggies by Hannah

Creamy Pork and Veggies by Hannah



Using a 4-6 quart Crockpot

Ingredients and directions:

Prep and place in crockpot:
2 cups carrots- sliced
1 ½ cup onion diced
1 cup celery- sliced
1Tbs dry parsley
1 whole bay leaf

Frozen or thawed put in crockpot:
2-4 pork chops/chicken beasts

In large bowl mix together n pour over meat:
2 10oz cans cream of mushroom soup
½ cup water (or more if you'd like it to be more like a soup)
1tsp dry thyme
¼tsp black pepper

Cook on low heat for 8-9 hours or on high for 4-5 hours.

20 min before serving place in:
1 cup Frozen peas
And take out bay leaf

Sprinkle salt and pepper to taste

Optional:
Serve over rice or wide pasta noodles or as soup with oyster crackers
Leave pork/chicken whole or cut in to cubes and place back in pot

**** ½ out of 5

Personal Comments:
I loved loved this recipe, I made it with pork and I LOVED IT! The creamy soup helps the dryness of the pork. Also I love how the pork added its own flavor to the meal.

Spicy Mexican Chicken and Rice by Hannah

Spicy Mexican Chicken n Rice by:Hannah



Pre heat oven to 375 degrees

Ingredients n directions:

Place in pan and cook then place in baking dish:
Cooking oil
1 med onion- chopped
½ cup green pepper- chopped
2-4 cloves garlic- minced

Add to 3 quart backing dish and mix together:
15 oz can black beans
14 oz diced tomatoes- drained
1 cup tomato juice
1 cup can or frozen corn
2/3 cup uncooked rice
1tsp chili powder
½ tsp salt

Helpful hints:
Dried black beans- soak in water for 12-24 hour or till soft or boil 8 cups water and beans for 5 min turn to a simmer for 5- 10 min remove from heat cover and let soak in water for 1-4 hour or until soft.

Using tomato sauce to make tomato juice: ½ cup tomato sauce and ½ cup water mix together

Mixture together in bowl:
¼tsp paprika
¼tsp cayenne pepper
¼tsp black pepper
¼tsp salt

Rub spice mixture on:
2 ½ - 3 lbs chicken skinless

Cover baking dish with foil and place in oven for 45- 50 min or until rice is fully cooked.

Optional: lime- sliced and sprinkled over chicken and chop up fresh cilantro and add to rice mixture.

Left over notes- Eat as a taco with lettuce and wraps.

***/out of 5

Personal Comments:
For a Mexican dish this is quite tasty. But the lime adds some good flavor I’d even add some fresh cilantro to make it even better.

Baked coconut shrimp w/ curry apricot sauce by Hannah

Baked Coconut Shrimp with curry Apricot sauce by: Hannah



Pre heat oven 400 degrees

Ingredients and directions:

Blanch the shrimp:

Fill a medium sized pot with water and add 1 tsp. of salt.

Bring the water to a boil over high heat on the stove.

Prepare a bowl of ice and cold water to submerge the shrimp after cooking. Place the ice bath on the counter near the stove.

Place the shrimp into the boiling water for one minute.

Spoon the shrimp out of the water after one minute and immediately submerge them into the ice bath. The ice and cold water will stop the shrimp from cooking any further.

Remove the shrimp from the ice once they are completely cooled and lay them on paper towels to dry.

Peel and devein the shrimp once they are blanched and dried, if this was not already done when purchased. The blanching will make the shrimp easier to peel and devein.

Meanwhile mix together and place in fridge:
1 cup mayo
3-4Tbs Apricot preserves
1tsp curry powder

Lightly oil baking pan

Mix together in large bowl:
1 ½ cup unsweetened coconut flakes
¼tsp cornstarch
1Tbs sugar
½tsp salt

Separate 3 egg whites in bowl

Dry and dip shrimp in egg whites then coat with coconut mixture place on baking pan and cook for 3-4 min then turn over and bake for 3-4 min or till shrimp is fully cooked. Keeping a close eye on the shrimp, some coconut flakes will most likely start to turn black. Just make sure your shrimp is fully cooked.

Serve with rice and apricot sauce.

**** out of 5

Personal Comments:
Don’t over coconut the shrimp it may be too much flavor. Also another dipping sauce can be sweet chili sauce.