Vampire Bat Stew

Ingredients:

1 1/4 pounds lean pork stew meat (buy whatever cut is on sale and cut into chunks to save some money!)
1 medium (1/2 cup) onion, sliced
2 cups baby-cut carrots
1 cup frozen whole kernel corn
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 (14 1/2-ounce) cans diced tomatoes with chile peppers, undrained

Pastry:
1 cup all-purpose flour
1/3 cup butter or margarine
2 ounces shredded cheddar cheese
3 tablespoons cold water
Chili powder or seasoning to taste

Instructions:

Brown pork and onion in skillet over medium to high heat, stir occasionally to get an even brown (just browning, not cooking and if you want you can skip this step since we’re headed to the crock pot anyway *wink*). Put meat, carrots and corn in crock pot. Sprinkle with chili powder, cumin, and garlic. Stir in the diced tomatoes. Cook on low for 7 to 9 hours (or high for 3 to 4 hours).

To make the pastry bats:

Combine flour and cheese in large mixing bowl. Cut in butter until it looks like coarse floury butter crumbles. Using a fork, fluff in the water to moisten the mixture. Shape dough into ball and flatten, grab a rolling pin and roll it out (remember to flour your rolling area). Cut out dough using bat shaped cookie cutters! Sprinkle with chili powder for added color and flavor (optional step). Bake at 450 degrees F for 6 to 8 minutes until lightly brown. When serving, place a biscuit bat on top of each bowl of stew!

Pork Chops in a Snap

Ingredients:

1 t cumin
1 t chili powder
4 boneless pork chops
1 T canola oil
1 1/4 C mild salsa
1 t baking cocoa
1/8 t cinnamon
2 T cilantro, minced
1 green onion, chopped

Directions:

Place the cumin and chili powder together in a small bowl and whisk to combine.
Rub the pork chops with the mixture on both sides.
Place the canola oil into a large skillet over medium heat and allow it to heat up.
Place the pork chops into the hot oil and brown 4 minutes.
Turn and continue browning 3 minutes.
Place the salsa, cocoa and cinnamon into another small bowl and whisk to combine.
Pour over the chops in the skillet and bring the mixture to a brisk boil.
Reduce the heat to low and cook 10 minutes or until the meat is fork tender.
Be sure to turn the chops once and stir the mixture a couple of times during cooking.
Remove the chops to a serving plate and sprinkle the cilantro and green onion over the tops.

Serving Size:  4

This recipe works for a fast Valentine’s Day dinner.  They only take about 20 minutes to prepare and cook. They are also a spicy touch to your Valentine’s Day dinner.  Leave off the rub if you believe they are too spicy.

Slow Cooker Pork Chops and Wild Rice

Ingredients:
4 thick-sliced pork chops
2 apples
1 c brown rice
1 onion, diced
1 tsp parsley
1 celery stalk, with leaves, diced
1 tsp salt
1 c hot water
1/2 tsp chili powder

Directions:
Combine everything but the pork chops and apples in your slow cooker. Stir well.
Core the apples and slice into rings. Place rings on top of the rice.
Brown the pork chops on each side. Place on top of the apples.
Cook on LOW for 6 to 8 hours.

Hey – are you looking for more crock pot recipes? Check out my ebook 470 Crock Pot Recipes!

Quick Cassoulet

Ingredients:

Non-stick, low-fat cooking spray
6 oz. lean, boneless pork, cut into bite-sized pieces
1 large onion cut into wedges
2 medium carrots, peeled and thinly sliced
2 cloves garlic, chopped
1/2 cup, reduced sodium chicken or vegetable broth
1/2 teaspoon dried thyme, crushed
3 medium tomatoes, diced
1/4 cup dry white wine or reduced sodium chicken or vegetable broth
1 15 oz. can Great Northern or Navy beans, drained
6 oz. fully cooked, low-fat smoked turkey sausage, cut into bite-sized pieces
1 tablespoon snipped fresh parsley

Directions:

Coat a saucepan with the cooking spray before placing it on the stove and setting the burner to medium-high.  Once that has been accomplished, you can add the pork and cook until light brown before adding the thyme, broth, garlic and carrots and then cooking everything until boiling begins.  Once boiling, simmer for around eight minutes before adding beans, wine and tomatoes, mashing the beans somewhat and then adding the sausage into the mix.  Once boiling has commenced again, you can simmer for a couple of minutes.  You can then sprinkle slightly with parsley if desired before serving.

Beer Marinated Ribs

Ingredients:

2 racks pork spare ribs, about 2 lb each
2 Tbsp. seasoning salt
6 bottles of beer
Coarse salt to taste
3 garlic cloves, minced
2-6 seeded and sliced jalapeno peppers
1 medium onion, thinly sliced
1 c. store-bought barbecue sauce

In a large saucepan, add all ingredients except ribs and barbecue sauce. Bring to a boil. Immerse ribs into liquid and bring back to boil. Lower heat and allow it to simmer for one hour. Turn off and cool. Let the ribs remain in the liquid for several hours. Refrigerate if necessary. Remove ribs and pat dry. Brush on barbecue sauce and place meat side down on the grill. Cook 5-6 minutes, basting, until golden brown and crispy. Turn over and cook until golden brown.

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