Tuesday, January 17, 2012

Backwoods Homecookin and BBQ Southern Recipes Chalupa


Backwoods Home Cookin' and BBQ~ Southern Recipe's~



CHALUPA



1 lb. pinto beans



3 lb. pork roast



7 cups water



1/2 cup chopped onion



1 (4 oz) can chopped green chiles



2 cloves garlic, minced tortilla chips



1 Tbsp. salt



2 Tbsp. chili powder



1 Tbsp. cumin



1 tsp. oregano



Put all ingredients except corn chips in crock pot. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce.

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Green Beans and New Potatoes


Green Beans and New Potatoes

There is nothing like the taste of slow cooked green beans and new potatoes. Of course the best way to do that is to use the crock pot. Even if I'm not making the main dish in the crock pot, I love to use it to make side dishes (which is what I often do). Crock pot green beans and new potatoes are probably my favorite childhood dish (it makes me think of visiting my granny's house when I was a little girl).



Here is how I do it:

  • 2 - 3 pounds of fresh green beans, stringed and ends removed, broke into bite sized pieces
  • 1 pound of new potatoes (red skin would work too, as would regular potatoes. If using regular russett potatoes, cut into 1 1/2 inch pieces.)
  • 2 cups of chicken broth
  • 1 clove crushed garlic
  • 1 small onion, quartered
  • 1 - 2 Tablespoons of unsalted butter
  • salt and pepper, to taste (sometimes I use seasoned salt)

In a 2 - 3 quart crock pot, add all of the ingredients. Cook on high for 3- 4 hours or on low for 6 - 8 hours. Remove onion and garlic before serving, they are just for flavoring/ seasoning.



It's that simple...... and that good too. Goes well with any meat, but my favorite accompaniment is roast beef .