Chipotle Pulled Pork with Caramelized Onions: Secret Recipe Club

Happy New Year!!

I took a bit of a computer break over November and December. It was unplanned but well worth it. January will probably be low key while I get back in the swing of things around here.

Today is the first Secret Recipe Club reveal for 2013 and I got an amazing blog this month.  Cooking in Stilettos is written by Aly who, like me, first found her passion for food from her grandfather.

Aly has some fabulous recipes on her blog but I knew as soon as I received the email which recipe I was going to make. I’ve had my eye on the Pulled Pork with Caramelized Onions since she first posted the recipe last January.

I had to make the recipe twice because the first time it was devoured before I could get any pictures of it. Not that anyone in my family complained about having to eat it again because we all loved it.

Chipotle Pulled Pork with Caramelized Onions

Recipe by Micha @ Cookin’ Mimi adapted from: Cooking in Stilettos

Ingredients

• 1 Tablespoon olive oil
• 3 large onions, thinly sliced
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon kosher salt
• 1/3 cup apple cider vinegar
• 1 cup chili sauce (found near the ketchup)
• 1 1/2 teaspoons diced chipotles in adobo. Remove the seeds to lessen the heat if desired.
• 3 pounds boneless Boston butt or boneless pork loin roast

Cooking Directions

1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

To see more recipes click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi.  It’s free and easy.

---

Southwestern Beef and Black Bean Bake

This dinner takes around an hour from to start to finish but it isn’t complicated and only takes a skillet and a baking dish. You can customize the spiciness level your family prefers by using a hotter diced tomatoes with green chiles or enchilada sauce. I would keep one of those mild to make sure you don’t start any five alarm fires in your mouth.

 

 

Southwestern Beef and Black Bean Bake

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 cups (1 15 ounce can drained and rinsed) black beans
• 1 10 ounce can diced tomatoes with green chiles
• 1 small can red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 9-12 corn tortillas, torn

Cooking Directions

1. Preheat oven to 350 degrees
2. Spray a 9×9 inch baking dish.
3. In a large skillet over moderate heat brown the ground beef, onions, and garlic until meat is cooked through and the onions are softened. Drain off any fat.
4. Add the black beans, tomatoes with chiles, and enchilada sauce to the skillet. Simmer for 15-20 minutes.
5. Ladle a small amount of the meat mixture in the bottom of the prepared dish. Top with 1/3 of the tortillas, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers until ingredients are gone.
6. Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
7. Let rest for 10 minutes before serving.

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi.  It’s free and easy.

---

Easy Vegetable Beef Soup

This is an easy and quick to make soup. It does use a slow cooker which is perfect for busy days or the days you’d rather spend with family than in the kitchen.

The secret for the speediness of the soup is to use a frozen soup vegetable blend. The brand I use has potatoes, tomatoes, corn, green beans, celery, okra, and carrots.

Easy Vegetable Beef Soup

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 to 2 pounds ground beef
• 64 ounces vegetable juice cocktail
• 32 ounces frozen vegetables for soup
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Cooking Directions

1. In a large skillet over medium heat cook the ground beef, garlic, and onions until the meat in browned and the onions are soft and translucent. Drain off any fat.
2. Place beef and soup vegetables in a 6 quart slow cooker.
3. Pour vegetable juice cocktail over the contents, season with salt and pepper, and stir to combine.
4. Cover and cook on low for 6 to 8 hours. You can cook this on high for about half the time but it tastes better with a longer cook time.
5. Season bowls as needed with salt and pepper.

You might also like:

• Slow Cooker Beef Stew
• Taco Soup
• Ground Beef Chimichangas

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi.  It’s free and easy.

---

Slow Cooker Pot Roast with Vegetables

Pot roast is one of my favorite comfort foods and I like to try different ways of cooking them. I like to change up seasonings and the vegetables used. I have beef roast recipe that I posted during my 31 Days from last year which is very simple and delicious but this is more a traditional pot roast.

Slow Cooker Pot Roast with Vegetables

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 3 pound chuck roast
• 1 Tablespoon oil
• To taste salt
• To taste pepper
• 1 pound carrots, sliced into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, minced or pressed
• 2 Tablespoons quick cooking tapioca
• 3/4 cup low sodium beef broth
• 1 Tablespoon white wine vinegar
• 2 beef bouillon cubes
• 2 cups cooked Italian or cut green beans

Cooking Directions

1. Heat oil in a large skillet. Season all sides of the roast with salt and pepper.
2. Brown roast in oil. This will take 5-10 minutes per side.
3. While roast is browning place the carrots in the slow cooker and sprinkle with the tapioca.
4. Place the browned roast on top of the carrots.
5. Sauté the onion and garlic in the same skillet as the roast.
6. Pour the beef broth and vinegar in the skillet and scrape up any browned bits with a wooded spoon.
7. Add the beef bouillon cubes and pour over the roast.
8. Cover and cook on low heat for 8-10 hours or on high for 5-6.
9. Remove roast from the slow cooker, cover and keep warm.
10. Add the cooked green beans to the veggie mixture, cover and cook for another 15 minutes to let the flavors marry.
11. Skim fat from the pan juices and serve over the roast.

You may also like:

• Slow Cooker Beef Stew
• Shredded Pork in a Green Chile Sauce
• Swiss Steak

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the latest from Cookin’ Mimi. It’s free and easy.

---

Salisbury Steaks with Mushroom and Onion Gravy

Salisbury steak is one of my favorite comfort foods.  There is something about the tender beef simmered in a rich mushroom and onion laced gravy and served with mashed potatoes that makes me very happy.

Don’t be put off by the long ingredient list or steps in the directions. This is a very simple dish to make.

Salisbury Steak with Mushroom and Onion Gravy

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 cup plain breadcrumbs
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all purpose flour
• 1/4 teaspoon pepper
• 1 Tablespoon oil
• 8 ounces mushrooms, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups beef broth
• To taste salt
• To taste pepper

Cooking Directions

1. In a large bowl mix together the ground beef, breadcrumbs, egg, salt and pepper.
2. Shape into 4 oblong patties.
3. Mix together the flour and pepper in a shallow dish. Coat the meat patties on both sides with the flour.
4. Heat the oil in a skillet with a tight fitting lid.
5. Once hot cook the steaks for 3 to 4 minutes per side. They don’t have to be cooked thoroughly but you do want a nice bit of browning.
6. Remove from skillet and set aside.
7. Cook the mushrooms, onion, and garlic in the same pan for 5 minutes or until the vegetables have cooked down.
8. Remove the vegetables from the skillet.
9. Drain off any excess fat or other liquids from the pan.
10. Melt the butter and stir in the flour.
11. Cook the roux for 2 minutes stirring frequently.
12. Pour the beef broth into the skillet a little a time, whisking constantly to reduce lumps.
13. Add in the steaks and mushroom and onion mixture.
14. Cover with a lid and cook over low heat for 25 to 30 minutes.
15. Season to taste with salt and pepper.
16. Serve with mashed potatoes or egg noodles

Here are more recipes you may like:

• Ground Beef Stroganoff
• Smothered Pork Chops
• Slow Cooker Garlic Ranch Chicken

For more in this series click below

---

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

Sign up for updates via email or RSS to get the newest from Cookin’ Mimi.  It’s free and easy.

 

---