All posts filed under: Crockpot

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Green chile venison round two

Earlier I posted a version of green chile venison. I changed up this batch and we think this one is better than before. A bit more robust in flavors…..truthfully you can not stop eating it.  Crock pot 1 can beef broth 1/2 onion 1 teaspoon ancho chile powder 1 teaspoon chipotle powder 1 tablespoon oil plus one more tablespoon Some salt 1 clove garlic smashed or chopped 10 hatch chiles……roasted, peeled and diced…..or canned chiles would work too.  Venison roast…..I use a hunk of shoulder or hindquarters for this Garlic salt Heat skillet and add 1 tablespoon of oil, quickly brown meat on all sides, during browning sprinkle some garlic salt on the meat, not too much though. While doing this add broth to crock pot, garlic and spices….stir. After meat is seared add meat to crock pot, mix a bit, then add oil, onion and chiles, roll everything so some chiles and onion stay on top and the rest are mixed in. Cook on high for 4 hours then low the rest of the …

Tropical dove?

Yes, it is dove season….and for those of you that do not know what that means….well …..a bunch of crazy people trying to pluck a fairly fast moving bird out of the sky. Depending on where you live the season always starts on the first of September and in our area runs through October 15 th….. Reopens sometime in December for a short period I believe. Of course checking the game and fish rules is a must for your local area.  The standard issue…..which means the normal…..I will never do anything else to dove….cooking method is…..after they are cleaned, taking a jalapeƱo sliced long ways, a hunk of onion and bacon….wrapping the breast meat up, garlic salt and then the barbecue.       It looks something like this….. But I like to try different ways to cook these little birds and here is one…..more to follow…..I promise. What you need is… Dove breast, cleaned patted dry, for this recipe I used 7 breast Chipotle powder 3 teaspoons Garlic powder 2 teaspoons Salt 1/2 teaspoon Pineapple …