Squirrel Picnic

Handmade with Love and Stuff

Monthly Archives: February 2013


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Seven Quart Crock-Pot Green Chile

green-chile1Imagine coming home after a long day of work, perhaps even commuting through the snow, to the aroma of green chile simmering in your Crock-Pot. Just one bowl is enough to warm you up and put a smile on your face. I originally created this recipe for my husband when we were first married—it’s one of his favorite meals. Since then it has won first place at a chile cook-off and been my favorite meal to make for family. It’s perfect for so many occasions, from a weeknight dinner to a potluck. I know your family will enjoy it as much as mine has.

Ingredients:

2 tbsp. vegetable oil
salt and pepper
5 lbs. pork shoulder, trimmed from the bone and cut into hand-size pieces
10 cloves garlic, minced
1 large yellow onion, diced
1 lb. tomatillos, husked and diced
2 15 oz. cans diced tomatoes with juice
2 lbs. Anaheim chiles, roasted, peeled, and diced
4-6 jalapenos, roasted, peeled, and diced
3 tbsp. cumin seeds, toasted in a dry pan over low heat, shaking the pan frequently, until aromatic
2 tbsp. ground cumin
2 tbsp. Mexican oregano
1 tbsp. red chili powder
¼ tsp. cayenne
¼ c. flour

  1. Heat oil in large skillet over medium heat.
  2. Season pork with salt and pepper and brown in skillet.
  3. To the Crock-Pot, add garlic, onions, tomatillos, tomatoes, and peppers. Stir in spices.
  4. Remove pork from skillet and arrange in Crock-Pot.
  5. Sprinkle flour into pan and stir to create a roux. Tuck spoonfuls of roux in amongst the pork.
  6. Cook on high heat for 4 hours or low heat for 6 to 7 hours.
  7. Shred pork with a fork and let simmer for 30 minutes more.


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My Favorite Part of Knitting a Garment Is the Last Stitch

The only other moment that can compare is when on the first day that you wear it, you get to tell someone, “I made this!” I still have loose threads to weave in and super-cute flower buttons to sew on and, of course, spring has to arrive… But when it does, I’ll be sure to share a photo with you of its first day in action.

lacey spring top


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Red Velvet Valentine’s Day Pancakes

These red velvet pancakes are perfect for a Valentine’s Day breakfast in bed.

Valentine's Day Pancakes (800x635)

Makes 6 5-inch pancakes.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons Dutch process cocoa powder
1 beaten egg
1 cup milk
2 tablespoons vegetable oil
1 0.3-ounce bottle of red food coloring
1 teaspoon vanilla extract

Toppings: whipped cream and strawberries

  1. In a mixing bowl, stir together the flour, sugar, baking powder, salt, and cocoa powder. Set aside.
  2. In another mixing bowl mix together the egg, milk, oil, food coloring, and vanilla.
  3. Add the egg mixture to the dry mixture and stir until combined.
  4. Lightly grease a skillet and bring to medium heat. For each pancake, pour about a 1/3 cup batter onto skillet. Cook about 2 minutes on each side.
  5. Top with whipped cream and strawberries.

Additional Toppings to Drizzle Over Red Velvet Pancakes

Cream cheese drizzle: Beat 2 ounces of softened cream cheese with 1/2 teaspoon of vanilla until smooth. Gradually beat in 1/4 cup sifted powdered sugar. Beat in enough milk (about 3 tablespoons) to reach drizzling consistency.

Strawberry sauce: Blend 3 cups fresh or thawed frozen strawberries in a food processor. In a medium saucepan, stir together 1/3 cup of sugar and 1 teaspoon cornstarch. Cook over medium heat, stirring continuously, until thickened. Cool to room temperature.