Innie or Outie

This is an easy and earthy-flavored stew:

Crockpot Irish-Style Pork Stew

2 lbs boneless pork (cubed)
4 medium potatoes (quartered and sliced)
2 large onions (quartered and sliced)
1 tablespoon minced garlic paste
1 tablespoon dried parsley flakes
1 teaspoon caraway seeds
2 laurel leaves
1 tablespoon brown sugar
1/4 cup olive oil
1 101/2 ounce can chicken broth
1 large pinch salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/3 cup all purpose flour
1 12 ounce stout Guinness beer

Place potatoes on bottom of crockpot. Top with pork and onions. Add garlic, parsley, caraway seeds, laurel, brown sugar, olive oil, chicken broth, salt, black pepper, red wine vinegar. Mix flour and beer together, then pour mixture into crockpot. Cover and cook for 8 to 10 hours. Serve over rice or with bread.

This is a simple over-night or day before recipe. As with many spaghetti sauces and stews, this tastes even better when refrigerated for 8 to 10 hours after cooking is completed.

Tangy Shredded Pork Roast

1 one and one-half pound pork roast
1/2 large onion (julienned)
1 tablespoon paprika
2 tablespoon brown sugar
1/2 teaspoon pepper
1/2 cup white vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1 teaspoon minced garlic paste
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper

Mix paprika, brown sugar and pepper. Rub all over pork roast. Place pork and onion in crockette (or crockpot on low) and cook for two hours. After two hours turn pork over and cook for two more hours.

Mix vinegar, soy sauce, Worcestershire sauce, mustard powder, garlic paste, sugar, and cayenne pepper. Pour sauce into crockette and cook for 8 to 10 hours more.

While still in crockette, separate pork with fork and serve over rice or a bun. (For added flavor, place in a container and refrigerate for 8 to 10 hours, then reheat and serve.)

This is a great on-the-go breakfast or snack!!!

Spicy Breakfast Burrito

1/4 small bell pepper
1/8 small onion
1/4 cup milk
1 large egg
1 slice bacon
1 tablespoon olive oil
1 slice American-style cheddar cheese
One 10 inch or two 6 inch tortilla(s)
White pepper
Salsa

Mince bell pepper, onion, and bacon in a food processor. Then sauté bell pepper/onion/bacon mixture in olive oil in a frying pan on medium heat.

Meanwhile mix egg and milk in a bowl with fork or whisk. Add enough pepper to taste.
When onions are translucent, pour egg mixture into frying pan. Let brown, then turn over once with spatula.

While omelet is cooking, place cheese in center of tortilla(s) and heat uncovered in microwave for approximately 30 seconds each. (If using 6 inch tortillas, split cheese slice in half then place one half in each tortilla.)

Place finished omelet in center of tortilla (slice omelet in half if using 6 inch tortillas), spoon desired amount of salsa on top, and fold the tortilla burrito style.

If on-the-go, simply wrap the burrito in plastic wrap or aluminum foil.