Pulled Pork in Crock Pot

Some time ago we shared with you the recipe to prepare pulled pork in a traditional pot, since it is one of our favorite fillings for snacks, and this time we have prepared it in our Crock Pot, where it has been cooked slowly for 8h, it is spectacular!

Ingredients:

- 35 oz of boneless pork loin in one piece

- 1.5 tablespoons of sweet paprika

- 1/2 tablespoon of spicy paprika

- 3 tablespoons of brown sugar

- 1/2 tablespoon of salt

- 2 tablespoons old mustard

- 1/2 tablespoon ground black pepper

- 2 cloves of garlic

- 2 tablespoons olive oil

- 5 tablespoons of water

Recipe:

- Peel the garlic and cut them into very small squares.

- In a large bowl, add the sweet paprika, spicy paprika, brown sugar, salt, mustard, ground black pepper, garlic and oil.

- Mix everything until the ingredients are well integrated.

- Remove the remaining fatty tissue from the piece of meat.

- Put the meat in the bowl and spread the piece well with the spice mixture until it is completely covered.

- Cover the bowl with film and let it macerate in the fridge for a few hours (I left it a whole night).

- Place the meat inside the bowl of the Crock Pot and also introduce the rest of the spice mixture that has been left in the bowl.

- Pour the 5 tablespoons of water in the bottom.

- Put the lid on and cook for 8 hours in LOW.

- After cooking, remove the meat from the pot and let it rest for a while in a tray, it will be very tender and can be easily crumbled with the help of two forks.

- Take the juice of the meat that has been left in the pot to accompany it as a sauce.

Bon appétit!

Chicken with couscous and pesto

Today we bring you a delicious recipe to eat this sauce in an original way, normally, we usually eat with pasta, but pesto is rich with almost any food. Take note!

Ingredients for 2 servings:

- 2 chicken breasts

- 5.3 oz of cous cous

- 5.3 oz of chicken broth

- Iceberg lettuce

- Pesto sauce with kale

- Bread crumbs

- Salt

- Ground black pepper

- Olive oil

Recipe:

- In a saucepan, heat the broth until it boils.

- Remove from heat, introduce the cous cous and cover with a cloth for 3 minutes to rest.

- After this time, stir with a spoon so that the cous cous grains are released.

- Mix the cous cous with a couple of tablespoons of the kale pesto and reserve.

- Add salt and pepper to the chicken breasts and pass them on breadcrumbs.

- In a large skillet with a drizzle of olive oil, fry the chicken breasts until golden.

- Cut them into strips.

- Plate with a lettuce base and place the cous cous with kale pesto.

- Put the chicken strips on top and a little more kale pesto on top.

Bon appétit!

Roasted Potato Chips in Crock Pot

These potatoes are the perfect accompaniment to any dish: meat, fish, chicken, a hamburger ... they are delicious! And, as always with our Crock Pot, very easy to prepare.

Ingredients:

- 21 oz of potatoes for frying (for example of the Monalisa variety).

- 1 teaspoon of dried thyme

- 1 teaspoon of dried parsley

- 1/2 teaspoon of spicy paprika

- 1 teaspoon of sweet paprika

- Salt

- Black pepper

- 3 tablespoons of olive oil

Recipe:

- Wash the potatoes and peel them.

- Cut the potatoes into wedges in this way: each potato in half lengthwise, in turn, cut those two halves in two and, in turn, each in two. In this way, you will have 8 segments of each potato.

- In a large bowl, pour the oil, thyme, parsley, sweet paprika, spicy, a pinch of salt and another of black pepper.

- Mix well and add the potato wedges.

- Stir the potatoes well so that they are impregnated well with the spices.

- Cover the Crock Pot tray with a sheet of baking paper, so that the corners protrude from the pot.

- Place the potatoes inside, cover the pot with a cloth and put the lid on top. (We put the cloth so that it absorbs moisture from cooking and the potatoes do not stick together).

- Cook for 3 hours in HIGH with the lid on.

- Mix the potatoes from time to time by pulling some of the corners of the baking paper (without lifting the lid).

Bon appétit!

Orecchiettes with red pesto

You know that we love pasta, and much more if it is fresh pasta, as is the case today with these orecchiettes. We have prepared them with pesto rosso, less common than green but just as rich, do you dare to try them?☺

Ingredients for 2 servings:

- 8.9 oz of orecchiettes

- 12 dried tomatoes

- 2.11 oz of olive oil

- 0.88 oz of pine nuts

- 1/2 clove of garlic

- 1 oz of Parmesan cheese

- 2 anchovies

- Ground black pepper

- Salt

Recipe:

- In a bowl with hot water, hydrate dried tomatoes for 30 minutes.

- In a large pot with boiling water and a pinch of salt, cook the orecchiettes for 16 minutes.

- Meanwhile, prepare red pesto by introducing in a glass suitable for blender: dried hydrated tomatoes, oil, pine nuts, garlic, anchovies, Parmesan and a little ground black pepper.

- Beat well until all the ingredients are integrated and a thick sauce forms.

- Add a little water from the pasta cooking to lighten the sauce until it is to your liking.

- Drain the orecchiettes and mix them with the sauce.

- Serve immediately.

Bon appétit!

Fresh Cheese Pancakes

Last weekend we woke up wanting to have pancakes for breakfast, so we set to work to prepare these with fresh cheese, which we saw in Isasaweis' blog and we loved the idea.

Ingredients for 6 units:

- 8.8 oz of fresh cheese

- 1 egg

- 2 heaped tablespoons of flour

- 1 splash of semi-skimmed milk

- Salt

- Olive oil

Recipe:

- Place the fresh cheese in a glass suitable for the blender and crush it.

- Add it to a large bowl along with the egg, the flour, a pinch of salt and the splash of milk.

- Mix well with some rods until you get a uniform and light dough.

- In a small skillet, pour a few drops of olive oil and, when hot, put half a ladle of the mixture and simmer until it sets.

- When it is golden, turn it over with a spatula and brown on the other side.

Bon appétit!

Welsh Rarebit in Crock Pot

This recipe is a typical snack of the United Kingdom for several centuries, there are many varieties, but we bring you the traditional one so that you can prepare it at home with a slow pot (in a normal pot it would also be very easy to make, but you should be looking the pot while cooking).

Ingredients:

- 7 oz of cheddar cheese

- 1.5 tablespoons of old mustard

- 3.5 oz of toasted beer

- Ground white pepper

- Bread

Recipe:

- Grate the cheese or cut it into very small pieces.

- Place it in the bucket of the Crock Pot.

- Add the beer, mustard and a pinch of ground white pepper.

- Mix all ingredients well.

- Cook 1h and 30 minutes in HIGH.

- Cut the bread into slices and toast them until brown.

- Mix well so that the cheese is completely melted and served on toasted bread.

Bon appétit!

Bread made in the pan

There are days when you don't want to go out home, even to buy bread, and for those occasions we bring you the recipe today, so you can easily prepare your own bread at home, surely you love it!

Ingredients for 4 units:

- 5.9 oz of wheat flour

- 3.5 oz of water

- 2 tablespoons of oil

- 0.24 oz of dry yeast

- 0.17 oz of salt

Recipe:

- In a medium bowl, add water and oil.

- In another large bowl, mix the flour, fresh yeast and flour.

- Add the liquids to the large bowl and start mixing until you can no longer work it in the bowl.

- Sprinkle a little flour on the countertop and start kneading until the dough no longer sticks in your hands (about 5 minutes), since it will have gained elasticity.

- Sprinkle some flour through the bowl and place the dough inside.

- Cover it with plastic wrap and let it sit for a couple of hours (it will double its volume).

- Cut the dough into 4 parts, form the rolls and cover them for half an hour with a cloth.

- In a pan (without oil), simmer the rolls with the lid of the pan on for 10 minutes or until you see that they are brown.

- Turn them over and cook another 5 minutes with the lid on.

- When they are golden, place them on a rack to cool.

Bon appétit!

Zombie bones

This year we had not made yet a new recipe for Halloween, although last week we shared with you the best we had prepared for other years, which are equally original and fun, but you know that every year we like to prepare some different, and this year we have a very easy dessert.

Ingredients:

- 5.3 oz of cookies

- 2.65 oz of butter

- 1 tablet of white chocolate special to melt

Recipe:

- In a chopper, crush the cookies until they are powder.

- Heat the butter in the microwave for about 30 seconds or until it melts completely.

- In a large bowl, carefully mix the butter and cookies until the cookies have been well impregnated.

- Make a bone with the mixture, you will get several depending on the size you want to make (we made a large one, the one in the photo, and several smaller ones).

- Place them on a plate on a sheet of baking paper, so we prevent them from sticking and it will be easier to take them later.

- Let them stand in the fridge for 30 minutes.

- Heat the white chocolate over a low heat to the water bath (if you do not have a special container to do it, you can heat a little water in a saucepan and put a metallic bowl on top, placing the white chocolate inside) until it melts.

- Mix with the help of a rods to make sure it is completely melted.

- Place the bones on a rack and put a tray or large bowl under.

- Pour the liquid white chocolate over the bones, so that the leftover falls into the large bowl or tray and is not wasted.

- Let cool to room temperature and then in the refrigerator until serving time.

Bon appétit!

Roast Chicken in Crock Pot

Today we are going to prepare a delicious roast chicken in our slow cooker "Crock Pot", which you know that we have it recently and we do not stop cooking with it. The chicken is very good, very soft and tender, the only thing that is not as roasted as in the oven, it is more white, but the taste is much better. We do not have an oven, but if you have, you can finish the cooking by putting it 5 minutes on the grill to get it more brown.

Ingredients:

- 1 whole chicken

- 1 large potato

- 1 onion

- 3.5 oz of white wine

- Salt

- Pepper

- Olive oil

Recipe:

- Wash the potato and peel it together with the onion.

- Cut the potato into slices of half a centimeter approximately.

- Cut the onion into julienne.

- Place a base with the potato slices in the pot and make another onion base on top.

- In a small bowl, mix a drizzle of olive oil with a pinch of salt and pepper.

- With a kitchen brush, paint the chicken with the oil on both sides.

- Place the chicken inside the pot, with the breast facing up.

- Pour the white wine over the chicken.

- Cook for 6 hours at high temperature.

Bon appétit!

Salmon poké bowl

Today we bring you the recipe of one of the famous poké bowls that are so fashionable lately. In this case it is salmon, but these salads so rich and colorful are perfect to vary the ingredients as you want or as you have at home.

Ingredients for 2 servings:

- 2.11 oz of round rice

- 3.5 oz of canons

- 1/2 mango

- 3.5 oz of smoked salmon

- 1.7 oz of sweet corn

- 1 can of edamame

- 8 cherry tomatoes

- Black sesame seeds

- Soy sauce

- Olive oil

- Salt

Recipe:

- Cook the rice in boiling water with a little salt during the time recommended by the manufacturer.

- Drain it and let it cool to room temperature.

- Peel the mango and cut it into dices.

- Drain the corn and edamame.

- Wash the cherry tomatoes and cut them into 4 segments each.

- Cut the smoked salmon into small squares.

- Place the rice in the base of the bowl, then cover it with a generous base of canons.

- Add the rest of the ingredients by piling them up separately: corn, salmon, mango, tomato and edamame.

- Sprinkle sesame seeds on top.

- Mix in a separate bowl a splash of oil and another of soy sauce.

- Add it to the poké bowl.

Bon appétit!

Fricandó in Crock Pot

Today we bring you this delicious Catalan recipe of stewed meat prepared in our Crock Pot. It is very easy to prepare, since it does not require any previous preparation, just put all the ingredients together in the pot and, while cooking, you can take the time to do something else.

Ingredients for 2 servings:

- 21 oz of stewing meat

- 14 oz of crushed natural tomato

- 2.8 oz of tomato concentrate

- 7 oz of assorted mushrooms

- 1 clove garlic

- 3.5 oz of chopped almonds

- 1 teaspoon of roux*

- 1 tablespoon olive oil

- 3.5 oz of white wine

- 2 bay leaves

- Salt

- Ground black pepper

Recipe:

- Cut the meat into dices and add salt and pepper.

- Peel the garlic and cut it into very small squares.

- Put in your crock pot the crushed tomato, the concentrated tomato, the spoonful of oil, the roux, the chopped almonds, the garlic, the bay leaves and the white wine.

- Add the meat and mushrooms.

- Cook for 5 hours and a half at low temperature.

- Check that the meat is tender and serve.

*Tips for cookers: the roux mixes butter and flour in equal parts and is cooked in a pan until golden and you have a dough. First the butter is cooked so that it melts and then the flour is added and mixed continuously for a couple of minutes. It serves to thicken the sauces.

Bon appétit!

Chicken meatballs with zucchini sauce

Today we bring you the recipe for a different meatballs, with a sauce that has very few calories and is very good. It is a perfect dish to take in tupper to the office, since when reheating it's still very good.

Ingredients for 2 servings:

- 10.5 oz of chicken breast

- 1 clove garlic

- 1 egg

- Bread crumbs

- Flour

- Olive oil

- 2/3 zucchini

- 1 small onion

- 3.5 oz of milk

- 2 tablespoons of cheese spread

- Salt

- Ground black pepper

Recipe:

- With a chopper, crush the chicken breasts until the meat is minced.

- Peel and cut the garlic into very small squares.

- Mix in a large bowl the minced chicken, garlic, egg, a pinch of salt and black pepper and some breadcrumbs until you can handle the dough well.

- Shape the meatballs and pass them by flour.

- In a large pan with hot olive oil, fry the meatballs until golden.

- Place them on a plate with absorbent paper to remove excess oil.

- Wash the zucchini and peel the onion.

- Cut both into small squares.

- Fry them in a pan with a drizzle of olive oil until golden.

- Add the milk and let it cook for a few minutes.

- Pour it over a glass suitable for blender along with the spreadable cheese and beat everything well until the sauce is formed.

- Put it back in the same pan and add the meatballs.

- Mix well and let it cook together for a couple of minutes.

Bon appétit!

Rice pudding in Crock Pot

Today we bring you the recipe of one of the most traditional desserts of our country, typical especially in Asturias, and that we love. Some time ago we prepared the traditional recipe (you can see it here), but now with our Crock Pot, we wanted to learn how to prepare it in it too, and it's delicious too!

Ingredients:

- 4.5 oz of round rice

- 25 oz of whole milk

- 3.5 oz  of white sugar

- The skin of half a lemon

- 1 cinnamon stick

- Ground cinnamon

Recipe:

- Pour the milk into the Crock Pot bowl along with the cinnamon stick and lemon peel.

- Let it infuse with the lid on for an hour at high temperature.

- Add the rice, mix well and let it cook another hour with the lid on and at high temperature.

- Add the sugar and mix it well again. Put the lid on and let cook another hour at high temperature.

- After this time, uncover, turn off the pot, mix well and, if you see that it is necessary add a splash of milk if you like a little more liquid.

- Serve and sprinkle some ground cinnamon on top.

Bon appétit!

Microwave Zucchini Chips

This appetizer is more original than the classic fries but we assure you that they are just as addictive, as soon as you eat one, it is impossible to stop! In addition, you can prepare it with more vegetables (carrot, sweet potato) or with fruits if you prefer some sweet chips (banana), all you have to do is look the cooking time according to the ingredient you use.

Ingredients:

- 1 zucchini

- Parmesan

- Salt

- Ground black pepper

- Olive oil

Recipe:

- Wash the zucchini and cut it into thin slices with the help of a mandolin.

- In a small bowl, mix a drizzle of olive oil with a pinch of salt and black pepper.

- Grate Parmesan cheese.

- On a microwave-safe plate, place a sheet of baking paper.

- Put the zucchini slices on top.

- With a kitchen brush, cover the zucchini with oil, salt and pepper.

- Sprinkle Parmesan cheese on top.

- Microwave for 4 and a half minutes at 800w.

- Take it out and let it cool a couple of minutes on a rack to make it crispy.

Bon appétit!

Lentils stewed in Crock Pot

Today we bring you the recipe of the traditional lentils stew but in our slow crock pot, because it is where the stews are best, and on top of that it is super comfortable to use!

Ingredients for 2 servings:

- 4.3 oz of lentils

- 1 potato

- 1 large carrot

- 1/2 onion

- 1/3 green pepper

- 2 cloves of garlic

- 1 chorizo

- 1 black pudding

- 1 piece of bacon

- Salt

- Black pepper

- Sweet paprika

- Olive oil

Recipe:

- Put the lentils to soak in a bowl with water the night before.

- Drain well, rinse and put them in the pot with water (about 3 cm or so).

- Wash and peel the potato and carrot.

- Click the potato and cut the carrot into slices.

- Peel the onion and garlic and cut them into very small pieces, like the green pepper.

- Add chorizo, black pudding and bacon.

- Pour a dash of olive oil, salt and pepper and sprinkle some sweet paprika.

- Program the pot for 7 hours at low temperature.

- After this time, take a ladle of lentils with vegetables and beat it with the blender.

- Add it to the stew and stir well.

- Schedule half an hour more at low temperature to thicken the sauce a little.

Bon appétit!

Avocado salad

Today's recipe is prepared to take advantage of an avocado that we had at home and that we had to use already, so, with a couple of other ingredients, we have a fresh and delicious salad for the summer.

Ingredients for 2 servings:

- 2 avocados

- 2 eggs

- 2 cans of tuna in natural

- Mayonnaise

Recipe:

- In a saucepan, boil the eggs in boiling water with a pinch of salt.

- Peel the eggs and cut them into uneven pieces.

- Drain the tuna.

- Cut the avocados in half, extract the pulp and remove the bone.

- Cut them into small squares.

- Mix avocados, tuna and eggs in a bowl.

- Add the mayonnaise and mix all the ingredients well.

Bon appétit!

Stewed mushrooms in Crock Pot

Today we present the first recipe we have prepared with our new Crock Pot, a slow cooker that was given to me a few days ago and that I am in love with. All the food you prepare in it (especially stews, meats, vegetables ...) is cooked at low temperature so that it retains all the properties of the food and maximizes its flavor.

Ingredients for 2 servings:

- 15 oz of rolled mushrooms

- 1 onion

- 1 large garlic clove

- 1.8 oz of white wine

- 1/2 teaspoon of flour

- 1 cayenne

- Olive oil

- Salt

- Ground black pepper

Recipe:

-Clean the mushrooms well.

- Peel the onion and garlic and cut into small squares.

- In a pan with a drizzle of olive oil, fry along with the cayenne.

- When the onion is transparent, add the flour and stir very well for a few minutes until it has been cooked.

- Pour the white wine and let it reduce and evaporate the alcohol.

- Add the mushrooms to the pan.

- Sprinkle a little salt and pepper and sauté together 2 or 3 minutes.

- Pass it all to the Crock Pot and cook in "High" mode for 3 hours.

Tips for cookers:

* Remember not to lift the lid of the Crock Pot until the cooking time has expired, since it takes a long time to reheat.

* Although at first it seems that it has not too much broth, nothing happens, because in the Crock Pot the sauce barely evaporates, so when the mushrooms and onion release their water, there will be plenty of sauce.

Bon appétit!

Chicken quesadilla

Today we bring you a super easy idea to prepare a very delicious dinner in just 10 minutes, and you can modify the accompaniment of the chicken to include what you like the most!

Ingredients for 2 servings:

- 4 whole wheat tortillas

- 2 chicken breasts

- 1/2 red pepper

- 1/2 green pepper

- 1 onion

- Mix of grated mozzarella and cheddar cheeses

- Salt

- Black pepper

- Spicy paprika

- Olive oil

Recipe:

- Wash the peppers and cut them into medium squares.

- Peel the onion and cut it into small squares.

- Cut the chicken breasts into dices.

- In a pan with a few drops of olive oil, sauté the peppers and onion over medium heat until golden.

- Add the chicken to the pan and stir continuously until golden.

- Add salt and pepper, sprinkle a little spicy paprika and mix everything well.

- In another smaller pan, place a wheat tortilla over low heat.

- Just place it, add two tablespoons of the chicken with the vegetables and a little of the cheese mixture.

- Cover with another wheat tortilla and raise the heat a little for a few seconds until the tortilla below has browned a bit and the cheese has melted.

- Turn it over with a plate (as if it were a potato omelette) and brown the other wheat tortilla.

Bon appétit!