Sunday, June 27, 2010

Dinner, 2 nights

Have I ever mentioned before that I love my crock pots? I do! I have a large one which has a removable crock large enough to feed an army and which seems to cook everything on turbo, and a smaller one which is  the right size for side dishes,  smallish cuts of meat, and hot dips.   I bought one of those small (about $4) HEB pre-seasoned pork tenderloins to cook in the small one and went on about my day.  When it cooled I chopped it and this is what I made for dinner:
Jamaican Red beans and Rice! With mango pico de gallo!
What makes it Jamaican I have no idea - I don't even remember where I got this recipe from many years ago.  Make your red beans and rice, adding in one undrained can of petite diced tomatoes and juice and the chopped pork roast.  Top with pico de gallo and serve - leave out the mango if you don't like it.
**Disclaimer: Anyone with a cutting board and knife can make pico de gallo.
  Chop onion, tomato, cilantro,  and squeeze lime all over!**
And since I hate to waste even the smallest bit of 34 cent cilantro (seriously?)  I put together :
Boneless Pork Ribs with onions and cilantro - I'm on a cilantro kick... 
I sliced onions and cilantro and added to the greased crock with a few tablespoons butter.
Seasoned the ribs with Lowry's, plopped them onto the onions and seasoned the back.  Peppered them. Then added some of this sprinkled over the top:
It's sweet-hot.  You gotta love the art on the bottle - I have no idea where this came from, I just spied it in my fridge...I think it will go really well with the pork...we'll let the crock do it's magic...
I served it with potato salad and BBQ beans (another crock dish!) 

1 comment:

Jennifer Juniper said...

I love a double meal recipe!


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