Shop Cheap

This week, the Shop Cheap kitchen and recipe researcher Sheila Kern are offering up a couple of recipes that fit right in with Mexican Independence Day and the end of summer. Enjoy!

Slow Cooker Pork

From www.allrecipes.com

Makes 8 servings

Ingredients

3 pounds pork shoulder

2 (1 ounce) packages taco seasoning mix

chili powder to taste

crushed red pepper to taste

Directions

Place pork shoulder in a slow cooker with taco seasoning. If desired, add chili powder and/or red pepper flakes. Add water until meat is covered. Place lid on pot and cook on low for 8 hours.

Remove pork shoulder from pot and shred.

Cynthia's Spicy Shredded Pork

From www.thepioneerwoman.com

Servings: 8

Ingredients

4 pounds (up To 7 Pounds) Pork Shoulder

1 teaspoon Dried Oregano

1 teaspoon Ground Cumin

1 teaspoon Chili Powder

1 Tablespoon (to 2 Tablespoons) Salt

Pepper To Taste

3 cloves (to 4 Cloves) Garlic

1 Tablespoon (to 2 Tablespoons) Olive Oil

2 Tablespoons (to 3 Tablespoons) White Wine Vinegar

1/4 cups Brown Sugar

1 whole Onion

Lime Wedges

Directions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it's done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it's all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa.

Grapefruit Chicken Satay Salad

From www.eatingwell.com

From EatingWell: January/February 2007

Ingredients

2 large pink or ruby-red grapefruits

1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 teaspoon ground ginger

1 teaspoon freshly ground pepper

1/2 teaspoon salt

1/4 cup smooth natural peanut butter

2 tablespoons reduced-sodium soy sauce

1 teaspoon sugar

1/4 teaspoon hot sauce, or to taste

8 cups roughly chopped romaine lettuce, (about 2 hearts)

1 cup sliced radishes, (about 8 radishes)

Directions

With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil.

Toss chicken, dry mustard, garlic powder, cinnamon, coriander, ginger, pepper and salt in a large bowl until the chicken is well coated. Place on the prepared pan in a single layer.

Broil the chicken until cooked through, about 5 minutes.

Meanwhile, whisk peanut butter, soy sauce, sugar and hot sauce into the reserved grapefruit juice until smooth. Add the cooked chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

Grilled Chicken Breasts with Grapefruit Glaze

From www.foodandwine.com

Servings: 4

Ingredients

2 cloves garlic, minced

1 teaspoon grapefruit zest (from about 1/2 grapefruit)

1/2 cup grapefruit juice (from 1 grapefruit)

1 tablespoon cooking oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.

Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.

In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

Strawberry Breakfast Pizza

From www.calstrawberry.com (California Strawberry Commission)

Yield: 5 servings

Ingredients

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)

1 orange

2 packages (3 ounces each) cream cheese, softened

4 teaspoons honey, divided

1 pint basket fresh California strawberries, stemmed and halved

Mint sprigs, for garnish

Directions

Preheat oven to 400 degrees. Stack 2 biscuits; roll out to a circle about 6 inches in diameter, 1/8 inch thick. Place on ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make total of 5 circles. Bake until lightly browned for 6 to 8 minutes. Loosen biscuits and cool slightly. Meanwhile, finely grate peel from orange. In bowl beat cheese, peel and 2 teaspoons of the honey to blend thoroughly; set aside. Juice orange into another bowl. Add strawberries and the remaining 2 teaspoons of honey; toss. Increase oven temperature to 425 degrees. Spread biscuits with cheese mixture to within 1/2 inch of edges, dividing equally. Bake just until edges of cheese brown lightly. Top with drained strawberries. Garnish with mint sprigs. Serve immediately.

Frosty Strawberry Pops

From www.calstrawberry.com (California Strawberry Commission)

Makes 8 servings

Ingredients

1 pint basket California strawberries, stemmed

1 can (5 ounces) evaporated milk

3 tablespoons frozen orange, cranberry or pineapple juice concentrate

Directions

In blender container, blend all ingredients about 1 minute until smooth. Pour into eight 3-ounce, wax-coated paper cups. Place in shallow pan and insert a wooden craft stick or plastic spoon into the center of each. Freeze until firm, about 4 hours. After pops are frozen, they can be transferred to a resealable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup.

Ultimate Twice Baked Potatoes

From www.allrecipes.com

Makes 8 servings

Ingredients

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

Oven Roasted Potatoes

From www.greekfood.about.com

Ingredients

5-6 potatoes, peeled and cut in to evenly sized wedges

1/2 cup olive oil

1 tsp. dried oregano

1 tsp. garlic powder

Two lemons, juiced (plus more for serving)

1/2 cup chicken broth

Salt and freshly ground black pepper to taste

Directions

Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Line a half-sheet pan or a roasting pan with aluminum foil and lightly grease to prevent sticking. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

Iceberg Lettuce With Blue Cheese Dressing

From www.nytimes.com

Yield: 8 servings

Ingredients

1 cup yogurt, preferably whole milk

1/2 cup crumbled blue cheese

1 tablespoon freshly squeezed lemon juice, or more as needed

Salt and ground black pepper

1 head iceberg lettuce, cored and cut into 8 wedges

1/2 cup toasted and chopped hazelnuts, pecans or walnuts, optional

Directions

1. Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.

2. Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.