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!