SERRANOS BEAN DIP RECIPE RECIPES

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SLOW-COOKER PULLED PORK CHILI RECIPE - BETTYCROCKER.COM



Slow-Cooker Pulled Pork Chili Recipe - BettyCrocker.com image

Planning on chili perfection? Well, shake things up for fall with this delicious spin on classic chili. Our pulled pork chili slowly finishes in the slow cooker for ultimate flavor, is easy to put together, and even easier to share with family.

Provided by Betty Crocker Kitchens

Total Time 8 hours 35 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 12

2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium onion, diced
1 to 2 serrano chiles, stemmed, seeded, finely chopped
2 cloves garlic, finely chopped
Shredded Cheddar cheese
Sour cream
Thinly sliced green onions

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
  • Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

Nutrition Facts : Calories 480 , CarbohydrateContent 26 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 8 g, TransFatContent 0 g

CRISPY RYE AND CARAWAY BREADSTICKS | #BREADBAKERS | K…



Crispy Rye and Caraway Breadsticks | #BreadBakers | K… image

These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.

Provided by Karen's Kitchen Stories

Total Time 12 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 8

1 cup water
1 teaspoon instant yeast
4 1/2 ounces (1 cup) medium rye flour
6 3/4 ounces (1 1/2 cups) bread flour, plus more for flouring your work surface while shaping
1 teaspoon kosher salt
2 teaspoons sugar
2 tablespoons olive oil plus more for oiling the bag
2 teaspoons caraway seeds

Steps:

  • In a medium bowl, mix together all of the dough ingredients by hand until combined.
  • Pour about two teaspoons of olive oil into a gallon zip lock bag and then add the dough. Refrigerate overnight.
  • The next day, line two baking sheets with parchment paper and heat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured work surface and divide it in half.
  • Roll each half into an 8 inch by 14 inch rectangle. Cover the second rectangle with oiled plastic wrap and set aside while working with the first rectangle.
  • Using a pizza wheel, cut the first rectangle, width-wise, into 3/8 inch strips. Lift about half of the strips into one of the baking sheets, placing them lengthwise on the pan. Repeat with the second half of the strips. The strips will stretch and double in size as you move them to right about the length of the pans, about 16 strips per pan.
  • Bake the breadsticks, one sheet at a time, for about 15 minutes, until light brown.
  • Cool on a wire rack.
  • Repeat with the rest of the dough, re-using the two pans (cooled) and the same parchment paper.

Nutrition Facts : Calories 20.99, FatContent 0.48, SaturatedFatContent 0.07, CarbohydrateContent 3.62, FiberContent 0.32, SugarContent 0.15, ProteinContent 0.57, SodiumContent 18.78, CholesterolContent 0.00

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