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Dinner ideas, Instant Pot, Slow Cooker recipes, Soups & Stews

Green Pork Chili (Chili Verde)

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This simple yet Authentic Green Pork Chili is made with pork shoulder or loin and is slow cooked in a green Chile sauce. 

Serve with warm flour or corn tortillas or over a bed of rice if desired. 

I like to make it even when cooking for just a few, because it stores well as leftovers. However if you want to make the salsa verde from scratch, here is a great recipe for “salsa verde“. 

I recommend using a premade Tomatillo salsa, it will save you a ton of time.

As opposite to cooking the salsa from scratch.

HOW TO MAKE GREEN PORK CHILI

  • This dish can be done in your pressure cooker, slow cooker or on the stove top.
  • Today I am using the stove top method, since I will be in the kitchen most the day. However if your in a hurry, do it in the pressure cooker and then you can have this on the table in under one hour. 

If you like Mexican food or have never even tried it before then this recipe is a must try because it is amazing! 

Whenever me and my partner go down to the States, we like to stop at our favorite local Mexican restaurants and enjoy this exact dish.

It is best serve over a bed of rice or for a more traditional meal, serve it alongside some warm tortillas. 

Buen provecho!

Now there is defiantly a process to making authentic chile verde and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven.

However this recipe is going to make all that so easy for you, because we are using a pre -made sauce. What are Tomatillos you ask? 

Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada.

We even send Bubba out to  locate these rare tomatillos for this recipe, but he failed to come back with any local ones. 

Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it.

Along with the cooked jalapenos, onions and garlic that are needing in this recipe.

So we encourage you to use this pre-made salsa in the dish too, which tastes just the same and will also save you allot of time in the kitchen. 

If your cooking for a large crowd keep this recipe in mind, it’s not only easy to prepare it’s also inexpensive and goes long ways. 

Do you LOVE Mexican food as much as we do? Then you will want to try the best

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

 

Bread, Date Night, Dinner ideas, Instant Pot, Slow Cooker recipes

Bunny Chow

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Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious! 

What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.

History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.

Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.

Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.

Inspired by: SAPEOPLE TASTY RECIPES


I am so thrilled you are making one of my recipes, if you made this recipe i’d love to hear about it! You can post a Review, Picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Appetizers & Sides, Quick and easy recipes, Vegetarian

Mexican Guacamole

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This is a Traditional way to make Guacamole, that is why I named this recipe “Mexican Guacamole”. 

You can adjust the heat by the amount of Serrano Peppers you decide to add to it. 

I like my gucample to be medium spicy, so I add will add 1 serrano pepper to 3 avocados. Also you can make the guacamole in a traditional pestle like i did or you can make it in a large bowl with a fork. Both ways work well!

HOW GUACAMOLE IS MADE? 

What makes a guacamole authentic is the ingredients, Mexican guacamole uses:

  • Serrano Peppers not Jalapeno
  • White Onions not Yellow or Purple

How do I know how to make real Guacamole you ask? Well I have traveled to Mexico before along with have visited Old Town in San Diego and ate at every single Mexican restaurant I could find! Asking how it’s made, if that is not market research, then I don’t know what is. 

WHO INVENTED GUACAMOLE?

The Aztecs from the old world have been credited for inventing this delicious dip.

The dip was called ahuaca-molli; molli was the Nahautl word for “something mashed or pureed.

I’ve also spent a lot of time testing many of those recipes and came up with our favorite way to Mexican Guacamole at home. 

Real Mexican Guacamole highlights the avocados and does not allow any other ingredient to take over. 

That is why I do not add roma tomatoes anymore as they take from the avocados. 

Guacamole not only goes well with nachos, it also goes good in a burrito on tacos and pretty much alongside any type of Mexican meal. 

Also you can mash the white onion before you mash the avocados or you can leave the white onion in small chunks. 

Just be sure to not over mash the avocados, because you want to leave some small chunks in there. It just tastes better that way 🙂

I really encourage you to try a few Guacamole recipes to decide what is your favorite!

Also if your looking for another Mexican snack food that can work along with this  guacamole.

Then be sure to check out my Cabbage Pico De Gallo recipes it’s AMAZING!

If you want it more spicy, simply chop more of the Serrano pepper. Also you can add a diced roma tomato if you’d like. Also be sure to not over mash the avocados, because you want to leave some small chunks in there.

It just tastes better that way 🙂 Want to store it in the fridge for a couple of days, be sure to place the pit from one avocado into the dip. This will allow it to store longer and not brown to fast. 

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Slow Cooker recipes, Soups & Stews

Green Chile Chicken Bean Soup

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I absolutely love this Green Chile Chicken Bean Soup. It’s clean, fresh and healthy for you, not to mention super delicious! 

You can add black beans or white beans to this soup, I much prefer black beans myself so that is what I used.

Black beans are a good source of antioxidants making this one of the healthiest beans around. Also I  like to use “Better than Bouillon” Chicken stock in replace of liquid stock. We buy ours from Costco, so instead of using 7 cups of liquid Chicken Stock, we use 2 tbsp of that instead.

So if your interested in trying it out, the link is below in my amazon picks. The key to making this soup extra special is using two different types of chiles.

Both in powder form, “Pasilla Chile powder”, which it is a mild to medium-hot chile that is rich in flavor. And “California Chile Powder” which is has a nice mild heat to it. The combination of these two spices will add a great taste to this soup.

Most people are surprised at how filling it is also, typically most people get full just off half a bowl. Because one cup of Black Beans has packed 15.2 grams of protein adding that chicken breasts to that and you are sure to be satisfied for dinner with this soup.

This recipe really goes a long way, so you can feed a family of 6 and easily stores for leftovers. I like to make a big batch, and then I will freeze a few meal prep bowls for another day.

Leaving out the avocado and cilantro of course, those foods don’t taste as  good reheated.

I like to soak my black beans the night prior, however you can always use canned if you prefer.

So this recipe goes a long way, and can feed a family of 6 and easily stores for leftovers. I like to make a big batch, and then I will freeze a few meal prep bowls for another day. Leaving out the avocado and cilantro of course, those foods don’t taste as  good reheated.

I like to soak my black beans the night prior, however you can always use canned if you prefer. I made this soup in my crock pot, took less than 5 minutes to throw together.

Then I placed it on low for 8-10 hours, or you can place it on high for 5. And of course this also can be done on the stove top, or on the browning setting in the slow cooker as well. Just make sure you are simmering it long enough to tenderize the chicken breasts, you may need to add more water if your following the last two methods.

 

Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease? Well if that is not more reason enough to eat more of these beans, then I don’t know what is! I like to serve it with fresh chunks of avocado and sometimes a spoonful or two of sour cream. You can cook this on the stove top as well, both methods work great. I hope you give this a try because it’s super delicious!

Our favorite Tomatillo Sauce

 

Note: Also try adding in some sour cream, to make it more creamy.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Slow Cooker recipes, Soups & Stews, Vegetarian

Mexican Black Bean Chili

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I absolutely love black bean chili and this is my favorite way to make it. Without any meat, because you really don’t need it. 

Now there are so many black bean chili or soup recipes out there and almost all call for some type of meat protein in it.

However, if done right you really don’t need meat for black bean chili, because one cup of black beans provides 15.2 grams of protein.

Plus black beans are also a good source of antioxidants making this one of the healthiest chili recipes around.

Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease?

Well if that is not more reason enough to omit the meat and go Vegetarian tonight, I don’t know what is!

I like to serve fresh jalapenos on-top this chili before serving.

So if you have small kids or those who can’t handle the heat, you can omit the fresh jalapenos at the end.

You can cook this on the stove top or in your slow cooker, both methods work great.

I hope you give this a try because it’s super delicious!

Note: I like to use “Better than Bouillon” Chicken stock. We buy ours from Costco, so instead of using 8 cups of liquid Chicken Stock, we use 3 tbsp of that instead. If your interested in trying it out, the link is below.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Curries, Soups & Stews, Vegetarian

Creamy Cashew Butternut Squash Soup

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This hearty and healthy Creamy Cashew Butternut Squash soup will warm you up fast on any of those colder nights. 

I like to make large batches of this soup whenever these squash are in season, then I will store them in meal prep freezer bowls in my freezer for whenever im craving it.

PLUS it’s just an easy way for me to enjoy another Vegetarian/Vegan dish since I’m aiming to be a vegetarian at least 3 days a week.

This soup is sure to impress even the most fussiest eaters, as each bite is so creamy and satisfying.

Squash soup is a part of the cuisine of North Africa and the cuisines of Mozambique and Namibia to be specific,both of which are located in Southern African.

However it is now becoming very popular in North America, with different various available out there to try. This is definitely my favorite way to make it, if you give it a try do let me know in the comments below how you like it. Till next time… see you in the kitchen. 

Inspired by: Cookie and Kate’s Roasted Butternut Squash.

 


 

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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Curries, Dinner ideas, Instant Pot, Quick and easy recipes, Slow Cooker recipes, Vegetarian

Eggplant Chickpea Curry

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This Eggplant Chickpea curry is simmered in just the right spices of coriander, cumin, red chili powder, green cardamom, garam masala to name a few. 

And is similar to Baingan Bharta which is a popular vegetarian indian eggplant dish, however with my recipe we are not roasting the eggplant, rather frying it.

This is one of my favorite vegetarian curries, I tend to eat it once a week. Simple, healthy and not expensive at all to make you are sure to love it too.

Packed full of so many flavors and texture it’s makes a satisfying and hearty meal. Serve alongside some naan bread, or rice and don’t forget to share.

Eating vegetarian never tasted so good. Go ahead and sprinkle this dish with some dried Fenugreek leaves on top for that extra flavor.

 

Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas

Durban Mutton Curry

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Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good. 

Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites. 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!