Shredded Pork and White Bean Chili

I used some of my leftover shredded pork to make this recipe.  The soup/stew/chili (whatever you want to call it) was very satisfying and heated up well the next day too.  I will try to post the recipe to the best of my recollection, but to be honest, I just threw random stuff in the pot that I happened to have on hand.

Anne's Shredded Pork and White Bean Chili

Ingredients:
1 tablespoon olive oil
1/2 large onion, diced
1 celery rib, sliced thin
2 carrots, peeled and sliced thin
2 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 teaspoon oregano
pinch red pepper flakes
2 cups chicken broth
1 small can diced green chilies
1 can white chili beans
2 cups cooked shredded pork (or chicken)
salt and pepper, to taste
2 tablespoons chopped cilantro or parsley
Optional: sour cream, cheddar, jalapeno, cilantro, etc

Directions:
Heat oil in a large pot over medium-high heat.  Add onion, celery, and carrots, and cook until veggies are softened, about 3-5 minutes.  Stir in garlic until fragrant, about 30 seconds. Stir in the cumin, oregano, and pepper flakes.  Add the broth, chiles, and beans, and bring to a boil.  Reduce heat and simmer for 20 minutes.  Stir in the cooked shredded pork and chopped cilantro and simmer for 5 minutes until heated through.   Adjust seasoning as needed and serve with garnishes of your choice.

Slow Cooker Shredded Balsamic Pork

It's so nice when the Crockpot does all the work.  Plus, shredded pork has so many possibilities. On the first night, we just served it over rice.  The next night, I used a bunch in a White Bean Chili (see recipe).  I also used some leftover pork and made little lettuce wraps for a healthy lunch.  All delicious.

Slow Cooker Shredded Balsamic Pork 

Recipe found online somewhere

Ingredients:

2 pound boneless pork sirloin roast

salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/3 cup chicken broth

1/3 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon honey

Directions:

Season the pork with salt, pepper, garlic powder, and red pepper flakes, and place it in the slow cooker.  

Whisk together all the other ingredients and pour over the pork.  Let cook for 3-4 hours on high or 6-8 hours on low.

Once the pork is tender, remove from the slow cooker and shred using two forks.  Return the shredded pork to the slow cooker and ladle sauce over the pork.  Serve on rice, buns, lettuce, whatever.

To make wraps, I used Boston lettuce leaves, added the shredded pork, and topped with cucumbers, yellow bell peppers, shredded carrots, and avocado.  

Grilled Rosemary Chicken Breasts

I wanted to use some fresh rosemary before I dried the rest of it, so I made this recipe.  Very tasty and juicy chicken.  I'd use this recipe again.

Grilled Rosemary Chicken Breasts
Recipe adapted from one found on allrecipes 
Serves 2

Ingredients:
4 garlic cloves, minced
1&1/2 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 boneless, skinless chicken breast halves

Directions:
In a small bowl, whisk together all the marinade ingredients. Pour into a large resealable plastic bag, saving ~1/8 cup for basting.  Add the chicken to the bag and massage marinade into chicken. Refrigerate if not using immediately.  When ready to grill, let bag sit at room temperature for 30 minutes.

Place chicken on preheated grill over medium-high heat and cook for 4-5 minutes.  Turn over, and use the reserved marinade to baste the top of the chicken breasts.  Grill another 5 minutes until cooked through.