Pork with Mustard and Wild Mushroom Cream Sauce - Gluten and Cow's Milk Dairy Free

This Pork with Mustard and Wild Mushroom Cream Sauce has become one of my husbands favorite dishes lately.  It is one of those dishes that he swears nobody would notice is gluten free and cow's milk dairy free.  He has been asking for it a few times a month since I created it.  By the way this mustard and wild mushroom cream sauce is equally good on chicken as it is on pork. 

This dish is definitely fancy enough for company but easy enough for a weeknight!  I love that once the sauce is prepared the meat and sauce go into the oven to finish cooking... Freeing you up to put together the rest of the meal which is perfect for me and my busy schedule.

I use a whole grain Jalapeno Mustard made by Jars of Sunshine in this recipe.  This particular Jalapeno Mustard is mild with a great jalapeno flavor which works perfectly in this dish; however, if you don't want to use this mustard then any good quality whole grain mustard will work. 

Pork with Mustard and Wild Mushroom Cream Sauce

6 - 1/2" to 3/4" center cut boneless pork chops

salt & pepper

1 tbs olive oil

1 large onion, chopped

3 cloves garlic, minced

10 oz mixed mushrooms (I used a frozen mix)

4 tbs dairy free buttery spread

4 tbs brown rice flour

4 cups chicken broth

1 - 12 oz can evaporated goats milk

1 cup fresh parsley, chopped

2 tbs to 3/4 cup whole grain mustard (I used Jars of Sunshine brand Jalapeno Mustard) - Use mustard to taste as this will depend on brand.

salt & pepper, to taste (this will depend on the mustard you use) 

 

Hot cooked rice

 

 

Preheat the oven to 350 degrees.

Spray a large baking pan (larger than 9x13 - you want the pork chops to lay in a single layer) with cooking spray.  

Season the pork chops with salt & pepper.

In a large skillet, brown the pork chops in the olive oil.

Once the pork chops are browned, but not cooked through place them in the prepared baking pan.

Reduce the heat in the skillet and begin to cook the onions in the remaining olive oil.

Cook the onions until translucent, about 7 minutes.

Add the garlic and continue to cook about 1 minute longer.

Add the mushrooms and cook about 5 minutes longer.

Add the buttery spread.

Once melted, add the flour.

Cook the flour until a blond roux.

Add the chicken broth slowly, whisking continually to prevent a lumpy sauce.

Stir in the goats milk and bring to a boil over medium low heat.

Gently boil until the sauce is thickened some, it will thicken more in the oven.

Reduce to a simmer.

Add the parsley and gradually add the mustard until the desired flavor is achieved.

We use 3/4 c of Jars of Sunshine brand Jalapeno Mustard, but depending on your tastes and the brand you use this will differ!

Season with salt and pepper after you get to the desired amount of mustard flavor.

Pour the sauce over the pork chops in the baking pan. 

 Bake for 45 minutes or longer, covered - until the pork chops are cooked through and the sauce is nicely thickened.

Meanwhile, cook the rice.

Serves 6 with a generous amount of sauce.

Variations -  6 butterflied, boneless skinless chicken breasts OR 12 boneless skinless chicken thighs

Follow the recipe just substituting the chicken for the pork. 

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

Pasta!!  Who doesn't love a bowl of delicious hearty pasta?  Especially when that bowl of rice pasta is enrobed in a creamy spice sauce that is dairy and gluten free!  And that bowl of rice pasta is loaded with pork, mushrooms, sun dried tomatoes, cilantro and parsley.  This Creamy Chipotle  Pork & Mushroom Pasta is a party in a bowl sure to warm you even on the coldest of snow filled nights. 

Our weather here remains frightful with the roads having been closed more often than they have been open.  For me this means finding innovative dishes which only require the ingredients that I have on hand presently.  I had some mushrooms which were languishing in the vegetable bin of my refrigerator and since boneless pork sirloin chops had been on sale last week the decision to pair them up was simple for me.  However, we were in the mood for something with a spicy kick and my husband had asked for pasta which led to the birth of Creamy Chipotle Pork & Mushroom Pasta...

 

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

1 lb Tinkyada pasta (I used elbows but other tubular shapes would work well)

2 tbs extra virgin olive oil, divided

2 medium onions, chopped

10 oz fresh mushrooms,sliced

6 cloves garlic, chopped

2 tbs chipotle in adobo, finely chopped (Be sure to check that the brand is gluten free!)

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1 1/2 lbs boneless pork, cubed into 1/2" pieces

1/2 cup sun dried tomatoes, chopped

4 cups chicken broth

1 tbs Worcestershire sauce (Be sure to check that the brand is gluten free!)

3/4 cup cilantro, chopped, divided

3/4 cup parsley, chopped, divided

1 1/2 cup unsweetened almond milk (If you tolerate goat's milk you may add 1 12 oz can evaporated goat's milk instead)

3 tbs cornstarch

In a large skillet with a lid begin to heat 1 tbs of the olive oil over medium heat.

Once the oil is hot, add the onions and saute for about 15 minutes or until the onions begin to caramelize.

Increase the heat to medium high then add the mushrooms and continue to cook until the mushrooms are lightly browned.

Add the remaining 1 tbs of olive oil, garlic, chipotle in adobo, smoked paprika, salt, pepper and pork.

Continue to cook until the pork is lightly browned.

Meanwhile, begin to cook the pasta according to package directions.

Once the pork is browned add the sun dried tomatoes, chicken broth, Worcestershire sauce,  1/2 cup cilantro, and 1/2 cup parsley.

Bring to a boil then reduce heat to a simmer.

Simmer, covered for approximately 20 minutes.

When the pasta is cooked, drain it and set aside.

Combine the almond milk and cornstarch.

Bring the pork mixture back to a boil.

Stir in the almond milk mixture and cook until the sauce thickens.

Stir in the cooked drained pasta and allow the mixture to simmer together for a few minutes.

Remove from the heat and stir in the remaining cilantro and parsley then serve.

Sweet & Spicy Bacon Wrapped Bites - Dairy & Gluten Free

The weather has been insane here for the past week.  The roads have been closed much more than they have been open.  In fact my husband was unable to go to work even from Monday until Thursday when he was finally given permission to go to work even though the roads were still closed.  Needless to say cabin fever was definitely an issue around these parts.  While I did still cook for us during our weather imposed snow in, it was comfort foods that we craved such as my Hearty Kale & Potato Soup which I made a double batch of, and Galley Mess (a simple breakfast casserole that I will share with you soon).  I did attempt to make Shirley's Sweet Potato Biscuits and although they tasted fantastic they just didn't work out for me as biscuits at almost 7,000 ft although they did just fine in an 8x8 baking dish!

Last night I felt the need to break out of this leftover rut that we had been in.  I tinkered with the spicy blend and finally perfected Sweet & Spicy Bacon Wrapped Bites which are fantastic with either boneless skinless chicken thighs, boneless skinless chicken breast, or boneless pork chops.  These little bits of goodness are fantastic as an appetizer or a snack as well as the protein component of your meal.  Really they are great anytime you need an excuse to get a little more bacon in!  :)

These Sweet & Spicy Bacon Wrapped Bites are naturally dairy free and gluten free which makes them perfect for me and my food allergies.

Sweet & spicy Bacon Wrapped Pork Bites (with optional brown sugar in sauce)

Sweet & Spicy Bacon Wrapped Bites

2 lbs boneless pork chops or boneless skinless chicken thighs/breast

1 lb bacon

Dry Rub

1/2 tsp black pepper

1/2 tsp cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

3/4 tsp smoked paprika

1/2 tsp chipotle powder

1/4 tsp cayenne pepper (optional for more intense spice)

1 tsp chili powder

4 tbs brown sugar

Sauce

1/3 c honey

1/3 c agave

1 1/2 tsp apple cider vinegar

2 tbs brown sugar (optional gives a stickier sauce)

Preheat your oven to 400 F.

Cut the pork or chicken into bite sized pieces.

Cut your bacon into halves or thirds depending on the size of your pieces of meat.

You want the bacon pieces to be long enough so you can wrap it around each piece of meat.

In a medium bowl, combine the dry rub ingredients.

Toss the pieces of meat with the dry rub.

Be sure to get the meat well coated.

Line a rimmed baking sheet with aluminum foil.

Lightly spray the foil with oil.

Wrap each piece of meat with a piece of bacon and place on the prepared baking sheet.

In a small bowl, combine the sauce ingredients.

Pour some sauce over each piece of bacon wrapped meat.

Bake at 400 F for approximately 30 minutes or until the meat is cooked through and the bacon has crisped.

About every 10 minutes during the cooking time carefully spoon the sauce back up over the meat to get them well glazed.

Sweet & Spicy Bacon Wrapped Chicken Bites

Slow Cooker Salsa Verde Pulled Pork Tacos - Dairy & Gluten Free

My husband loves pork and often says that I just can not do a pork roast justice even though I cook many other things very well.  Well with this crock pot Salsa Verde Pulled Pork, he claims that I hit it out of the ball park.  In fact he said that I should call these Orgasmic Salsa Verde Pulled Pork Tacos because they are just that good!

I loved how easy this naturally dairy and gluten free meal was to pull together utilizing the slow cooker.  We had a crazy Saturday and I was able to toss the still frozen pork roast into the crock pot and go about our day.  Our house smelled absolutely amazing as this cooked.  I used some of my Salsa Verde which I had in the freezer, and I do recommend that recipe especially for this recipe.  However, you can use whatever salsa verde that you enjoy - even store bought if that is what you have available to use. 

I also love that you can embellish these tacos with whatever toppings your family enjoys!  We filled Quinoa Tortillas with refried beans, pulled pork, lettuce, and a quick chunky guacamole.  However, that is one of the fun things with tacos - You build them how you like them!  If you do not have access to Quinoa Tortillas (I tested this recipe for Alta of Tasty Eats at Home for an upcoming cookbook) then I would use either corn tortillas or corn taco shells instead. 

Slow Cooker Salsa Verde Pulled Pork Tacos

3 to 4 lb boneless pork shoulder roast (may still be frozen)

1/2 tsp garlic salt

1/2 tsp black pepper

1 pint salsa verde (I used some of this recipe which I had in the freezer)

1 can or 1 bag of dehydrated refried beans prepared

fresh cooked white rice

18 tortillas of your choice (I suggest quinoa or corn)

Suggested Optional Toppings:

shredded lettuce

chopped tomato

avocado or guacamole

salsa verde

dairy free sour cream

Season the pork roast with the garlic salt and pepper.

In a 6 quart slow cooker/crock pot place the pork roast fat side up.

Pour 1 pint of salsa verde over the roast.

If your roast is still frozen, cook on high for 6 to 8 hours until the roast shreds easily with two forks.

If your roast is thawed, cook on high for 4 hours and then low for 2 to 4 hours longer until the roast shreds easily with two forks.

When you are ready to serve; shred the pork roast, heat the refried beans, cook the rice, and prepare the toppings.

To serve layer refried beans and rice if desired into the tortilla then top with the pulled pork and toppings as desired.

Quick Chunky Guacamole

2 avocados, chopped

1 jalapeno, seeds & ribs removed and finely diced

1/2 cup fresh cilantro, chopped

1 tbs lime juice

garlic salt & pepper

Combine all ingredients.

Serve immediately.

Ants in a Tree - Simple Ground Pork with Rice Noodles

Ants in a Tree??  Say what?  I saw a picture of a bowl of yummy rice noodles on Pinterest the other day and the caption under it said "Ants in a Tree".  I was intrigued!  Why oh why was such a yummy looking bowl of comfort called Ants in a Tree??  Well it turns out that in Chinese culture it is thought that the bits of ground meat represent the ants and the rice noodles represent the tree branches.

I loosely adapted the Food Network version of Ants in a Tree to make my dairy and gluten version with what I had available at home.  The result is a pure bowl of comfort in the form of rice noodles, ground pork, and peas seasoned with soy sauce, ginger, garlic, and chili garlic sauce.  So simple to throw together in about as long as it takes for your rice noodles to soften.

Ants in a Tree

8 oz dry rice noodles

1 lb ground pork

5 tbs soy sauce

1 tbs ginger, grated

2 cloves garlic, pressed

1/2 to 1 tbs chili garlic sauce

pinch Chinese 5 spice powder

1 cup frozen peas

6 scallions, sliced

Cook or soften the rice noodles according to the package directions.

Feel free to use any width of rice noodles you like.

Meanwhile, in a large skillet brown the ground pork.

In a small bowl, combine the soy sauce, ginger, garlic, chili garlic sauce, and 5 spice powder.

Once the pork is nicely browned and cooked through, add the sauce along with the peas.

Continue to cook, over medium heat, until the peas are heated through.

If the pan begins to get too dry add some water.

Add the prepared rice noodles to the pan and toss well to evenly coat the noodles.

Again if the pan seems too dry add a small amount of water.

However, you are not looking to make a sauce just keep it moist enough for the noodles to be coated.

Once the rice noodles are heated through, remove from the heat and add the sliced scallions.

Crock Pot Polynesian Pork - Dairy and Gluten Free

I love crock pot meals.  They are so simple, taste amazing, and make your house smell wonderful all day long.  This Crock Pot Polynesian Pork fits the bill perfectly.  I woke up this morning to snow - the first accumulation of snow this year in fact.  Immediately my mind wandered to wishing for a warmer climate.  This Polynesian Pork makes me think of sunshine and warm weather with the combination of pineapple and colorful bell peppers.  So, I have to endure the cold and snow today but at least my dinner can invoke a different mood.  I love that it is also naturally dairy and gluten free.  Please pardon the picture the days are getting short here in Wyoming so there was no natural light.

Crock Pot Polynesian Pork

2 to 4 lb piece of boneless pork loin or tenderloin

2 or 3 tbs brown sugar, packed (depending on the level of sweetness desired)

1/2 tsp dried basil (or Italian seasoning)
1/2 tsp dried marjoram (or Italian seasoning)
1/2 tsp sea salt
1/2 tsp black pepper
3 tbs corn starch

5 tbs soy sauce
1/2 cup unsweetened apple juice

3 cloves garlic, chopped
1 medium onion, sliced 

1 large red bell pepper, sliced

1 large green bell pepper, sliced

1 medium jalapeno pepper, chopped (optional)

1 lb frozen pineapple chunks

Mix together the brown sugar, marjoram, salt, pepper, and corn starch.
Coat the pork loin with the mixture.
Place the pork loin in the crock pot and add the remaining seasoning mixture over it.
Add the soy sauce and apple juice to the crock pot.
Top with the garlic, onion, red pepper, and jalapeno.
Finish with the layer of pineapple.
Cook on high for 4 to 6 hours and low for 6 to 8 hours or until pork is cooked through.

Wonderful served with hot steamed rice.

Plum & Hoisin Pork Stir Fry with Rice Sticks - Dairy and Gluten Free

One of my good friends lives in Australia and is always talking about how she is making what she calls "lucky mince" which is made with ground pork and plum sauce.  Well, I finally found plum sauce here in the wilds of Wyoming and bought some ground pork.  I have to tell you that her lucky pantry combination of hoisin sauce and plum sauce is amazing!!  Keep in mind that the vegetables you add to this stir fry is completely up to you and what you like and/or have on hand.  This recipe reflects what I had available although I think that red bell peppers and snow peas would be amazing in this.  She says that they eat this over rice noodles or rice and even on toast!  I can see why too as the flavor combination is unexpected yet addictive.

Plum & Hoisin Pork Stir Fry with Rice Sticks

400 g Evergreen Jiangxi Rice Sticks
1 lb ground pork
2 tbs chopped garlic
2 tsp grated fresh ginger
2 medium sized mild red chile peppers, diced
1/2 cup sliced green onions
8 oz fresh mushrooms, sliced
8 oz can sliced water chestnuts, chopped
4 tbs Dynasty Hoisin Sauce (check that it is gluten free)
4 tbs Dynasty Plum Sauce (check that it is gluten free)
1 cup water
4 tbs sliced green onions, optional for garnish

Place a large pot of water on to boil.
Cook the rice sticks according to the package directions, or until tender.
Meanwhile, begin browning the ground pork in a large skillet.
Once the pork begins to brown add the garlic and ginger.
Continue cooking for a minute then add the chile peppers, green onions, and mushrooms.
Continue to cook until the pork and mushrooms are cooked through.
Add the water chestnuts, hoisin sauce, plum sauce, and water.
Reduce heat to simmer.
Add the cooked rice sticks and toss well to coat evenly with the sauce.
If it seems too dry add a little more water.
Simmer for at least 5 minutes or until most of the water is absorbed and the rice sticks are flavorful.
Serve with additional green onions on top if desired.

Dairy and Gluten Free Sweet and Spicy Onion Glazed Pork Chops with Sauteed Pasta

Today my Husband and I celebrated our 8th wedding anniversary!!  I can not believe that we have been married for 8 years already.  Where has the time gone??

The husband brought home some gorgeous flowers for me and I cooked us a special dinner.  I cooked dairy and gluten free sweet and spicy onion glazed pork chops and a dairy and gluten free sauteed pasta dish with onions, garlic and serrano peppers.  Both were new recipes and we loved them both!  I hope that you enjoy them as well.

Sweet & Spicy Onion Glazed Pork Chops

3 lbs thick cut boneless pork loin chops

1 small onion

3 cloves garlic

1 tbs sesame oil

2 tbs gluten free soy sauce

2 tbs chili garlic sauce

1/2 tbs sriracha sauce (omit for less heat)

5 tbs sugar

2 tbs rice wine vinegar

1 to 2 tsp minced ginger

Place all ingredients except the pork chops in a food processor.

Process until a smooth paste.

Coat the pork chops in the paste.

Refrigerate for at least 4 hours or up to 24 hours.  

Grill the pork chops until done through or bake for 30 to 45 minutes at 400 F then finish under the broiler to get a nice crust.

Pasta Sauteed with Onions, Garlic, Serrano Pepper & Butter

1 lb Tinkyada Fettuccine Pasta (or other gluten free pasta of your choice)

3 tbs olive oil

1 medium onion, chopped

3 cloves garlic, chopped

1/2 to 1 serrano pepper, chopped finely

salt and pepper to taste

1 stick dairy free "butter" (I used Blue Bonnet Light)

Cook the pasta according to package directions.

Meanwhile saute the onion in the olive oil until tender.

Add the chopped serrano pepper and garlic and continue to saute until softened.

Add the "butter" and allow to melt.

Add the cooked pasta and toss well.

Serve immediately.

Dairy and Gluten Free Spicy Pork Chops

Thick cut boneless pork chops simmered in a spicy sauce served over brown rice is a rustic and satisfying meal.  Both my husband and I enjoyed these Dairy and Gluten Free Spicy Pork Chops on a chilly should be Spring yet still snowing here evening.

Dairy and Gluten Free Spicy Pork Chops

4 thick cut boneless pork chops

salt & pepper

1 tbs olive oil

1 medium onion, cut in half then thinly sliced

1/2 medium green bell pepper, cut in half then thinly sliced

1/2 medium red bell pepper, cut in half then thinly sliced

4 fat cloves of garlic, chopped

1/3 cup fresh cilantro, chopped

4 medium fresh tomatoes, chopped

1 tsp sugar

1 tsp to 1 tbs sriracha hot chili sauce (depending on how spicy you like it)

1 cup chicken broth

2 tbs cornstarch dissolved in 1/2 cup chicken broth

2 tbs dairy free buttery spread

hot cooked brown rice

Season the pork chops with salt and pepper.

In a large skillet with a tight fitting lid lightly brown the pork chops in the olive oil over medium high heat.

You do not want to fully cook the pork at this stage.

Remove the pork chops from the pan leaving behind the olive oil.

Add the sliced onions and peppers to the pan and saute over medium heat until tender.

Add the chopped garlic and saute for a minute longer.

Add the cilantro, tomatoes, sugar, sriracha, and chicken broth.

Return the browned pork chops to the pan.

Cover with lid and reduce heat to simmer.

Simmer for 30 minutes or until the pork chops are cooked through.

Remove lid and bring back to the boil.

Stir in the dissolved cornstarch mixture and continue to cook until thickened.

Take off the heat and stir in the buttery spread.

Serve over a bed of hot cooked brown rice.

Chorizo Pasta Toss

This is a throw together kind of meal that is so satisfying!  If you want a creamy sauce instead just add in 1/2 cup evaporated goat's milk just before tossing the pasta with the sauce.

12 oz gluten free penne pasta (I used Tinkyada)
1 large onion, chopped
1 large red bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
1 lb chorizo (I used Boulder Chorizo which is a lean pork Mexican style)
4 tbs tomato paste
2 cups chicken broth
2 tsp Tabasco sauce (omit if you don't like a spicy kick)
2 tbs vegan buttery alternative
1/2 tsp paprika
1/4 tsp pepper
salt to taste
1/4 cup fresh cilantro or parsley, chopped

Cook the pasta per package directions.  Be sure to slightly under cook as the pasta will finish in the sauce.
Meanwhile, in a large skillet with a lid saute the onions, peppers, and garlic until tender.
Remove the casing from the chorizo and break into bite sized pieces.
Add the chorizo to the skillet and cook for 5 minutes.
Add the tomato paste and cook for 1 minute.
Add the chicken broth, Tabasco sauce, buttery alternative, paprika, pepper and salt.
Bring to a boil and reduce heat to simmer.
Cook for 5 minutes covered.
Add the cooked and drained pasta to the sauce and continue to simmer covered until most of the liquid is absorbed.
Stir in the cilantro or parsley just before serving.

Pork Steaks Sweet & Sour Style

This recipe is easy to do and the flavor is so unexpected!

4 pork steaks
2 tbs grainy mustard
2 tbs worcestershire sauce
1/4 tsp dried rosemary
1/2 tsp granulated garlic
1/2 tsp granulated onion
2 tbs brown sugar
1 cup chicken broth
1 tbs chopped garlic
1 tsp fresh grated ginger
3/4 cup apricot or peach preserves
2 tbs soy sauce
1 tbs corn starch
3 tbs water

Preheat the oven to 375.
Mix together the mustard, worcestershire sauce, rosemary, granulated garlic and granulated onion.
Rub the mustard paste into the pork steaks.
Bake at 375 until done through about 45 minutes to 1 hour.
In a small pot combine the brown sugar, chicken broth, chopped garlic, ginger, preserves, and soy sauce.
Bring the sauce to a boil.
Meanwhile combine the corn starch and water.
Add the corn starch slurry to the boiling sauce.
Stir until thick.
Serve the pork steaks with the sauce.
The sauce is wonderful on rice too.

Baked Pork Steaks & Potatoes with Mustard Gravy

This is a simple throw together and bake type meal with a simple gravy at the end.

4 lbs pork steaks
8 small to medium potatoes, cut into large chunks
2 medium onions, cut into 1/2 moon slices
1/3 cup soy sauce (gluten free)
1/3 cup worcestershire sauce (gluten free)
garlic powder
onion powder
black pepper
2 tbs dairy free margarine or butter
2 tbs grainy  mustard (gluten free)
1/4 cup water
1 tbs corn starch

Preheat oven to 375.
Place pork steaks in large baking dish in a single layer.
Sprinkle with garlic powder, onion powder, and black pepper.
Place 1/2 of the sliced onions on top of the pork steaks.
Place the potato chunks on top of the onions and sprinkle with garlic powder, onion powder and black pepper.
Place the remaining sliced onions on top of the potatoes.
Sprinkle the soy sauce and worcestershire sauce over everything.
Bake at 375 for 11/2 hours or until the potatoes are tender and the pork is cooked through.
Pour off the cooking juices and place into a small pot.
Bring to a boil then add the margarine, grainy mustard and corn starch slurry.
Serve the pork steaks with the potatoes and onions smothered in the mustard gravy.

Chipotle Pork Chili

Slightly spicy but in that sneaks up on you kind of way.

1 lb pork tenderloin, cubed
2 medium onions, diced
3 cloves garlic, minced
3 tbs chili powder
2 tbs chipotle in adobo, chopped
1 tbs Worcestershire sauce
1 28 oz can diced tomatoes
2 15 oz cans kidney beans
salt & pepper to taste

In a large skillet cook the pork, onions, garlic, chili powder, and chipotle in adobo until the onion is tender.
Add the diced tomatoes, kidney beans and Worcestershire sauce.
Bring to a boil then simmer until the desired thickness is achieved.

Crock Pot Korean Style BBQ Ribs

A surprising change from the usual BBQ style country style ribs. Korean style BBQ done in the crock pot!

3 or 4 lbs of pork country style ribs

Sauce/Marinade:
1 cup crushed pineapple in juice, processed until like applesauce
1/4 cup packed brown sugar
1/2 cup soy sauce (gluten free)
2 tbs rice vinegar
1 tbs fresh ginger, minced
3 cloves garlic, minced
2 tbs sesame oil
2 tbs honey
10 dried birds eye chili's crushed (or as much or as little as you like)
3 tbs corn starch, dissolved in a small amount of water

Combine the sauce/marinade ingredients except the corn starch.
Coat the ribs in the sauce and allow to refrigerate overnight.
Place the ribs and the sauce into the crock pot.
Cook on high for 8 hours.
Remove the ribs and place on a baking sheet lined with aluminum foil (for easy clean up).
Skim off as much fat as possible from the sauce and place into a sauce pan.
Bring the sauce to a boil and add the corn starch dissolved in water.
Boil until thick.
Coat the ribs with a little of the thickened sauce and place under the broiler for a minute or two until a nice crust is formed.
Serve the ribs with extra sauce over rice or (gluten free) pasta.

Crock Pot Pernil

Pernil is a classic Puerto Rican slow roasted pork dish. This is my take on a not quite traditional yet full flavored Pernil made in the crock pot so as to be easier.

1 5 lb pork shoulder roast (with the skin is best)

Marinade
2 small onions
3 tbs garlic, minced
2 tsp chipotle peppers in adobo sauce
2 tbs cilantro, dried
3 tbs lime juice
2 tbs apple cider vinegar
1 tsp seasoning salt
1/2 tsp black pepper

Directions
Process all of the marinade ingredients in a food processor until smooth.
Rub all over the pork roast.
Cover and place in refrigerator overnight.
Place roast and all of the marinade in a crock pot.
Cook on low for 8 to 12 hours until the roast is fall apart tender and succulent.

Green Chili - Basic

This recipe for Green Chili is very basic and takes to modifying for your personal preferences like additions such as tomatoes or white beans.

It makes a lot though so be ready to freeze most of it and maybe even give some away!

Ingredients:

• 5 lbs pork loin, cubed
• 4 medium onions, diced
• 2 gallons water
• 1 cup dried cilantro or fresh cilantro is better
• 3 tablespoons beef base
• 3 tablespoons garlic salt
• 1 tablespoon black pepper
• 1 tablespoon coriander , ground
• 1 tablespoon cumin, ground
• 3 (24 ounce) cans diced green chilies (If you like it hot then substitute some of the green chilies for diced jalapeno peppers)
• 8 medium potatoes, small cube
• 1 quart water
• 12 ounces cornstarch

Directions:
In a large pot combine pork, onions, water, beef base, cilantro, garlic salt, black pepper, coriander and cumin.
Bring to a boil then simmer until the meat is tender.
Add the potatoes and the green chilies.
Bring back to a boil and simmer until the potatoes are tender.
In a bowl combine the quart of water with the corn starch.
Add to the pot and stir well.
Continue simmering until desired thickness.
Taste and adjust seasonings as desired. Usually I will add a little more cilantro.