Monday, March 13, 2023


We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese?) It is one of those recipes that tastes even better on day two).

4 pound boneless pork loin roast
2 tablespoons vegetable oil
7 ounce can of roasted green chiles (I use Ortega)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dry red pepper flakes (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder (not salt)
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon brown sugar

1 Reynolds roasting bag + 1 tablespoon flour

Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan and set aside.

Mix all of the dry ingredients and rub it all over the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag with half of the green chiles under the meat and the other half on top.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you couldn't use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you to cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you don't care for pork done this way, figure 20 minutes per pound.


Saturday, March 11, 2023


I have been tweaking this recipe for a few years and I finally have it just the way we like it. It is one of those easy recipes that you dump everything in the slow cooker and wait for the magic. 

Canned refried beans just don't "do it" for us after this recipe. Honestly, I could just eat these right out of the slow cooker with a spoon...forget the toppings.

This recipe makes a huge batch of beans (I use a 6 quart slow cooker). 

1 medium sweet onion chopped
3 cups of rinsed (and sorted) DRY PINTO beans (don't soak)
2 tsp. salt
1/2 tsp. black pepper
3 tsp. chili powder

1 tsp. ground cumin
4 ounce can of chopped mild green chiles (do not leave out)
9 cups water (water should be about 3" to 4" above the beans)

I put everything in the crockpot just before bed and cook on low overnight. By morning, the house smells glorious!! You can also cook them in the crockpot on high for 8-ish hours. They are very "forgiving" and don't get soft and mushy.

If you want to make refried type beans, drain the liquid (but save it) and put the beans in the food processor. Puree (adding just enough of the reserved liquid to get the consistencey you want). That's it!! 

Personally, I seldom make them into refried beans. I like to leave them whole and stir them into taco meat, or sprinkle on taco salad, etc.

I freeze the extras in 2 cup portions which makes them super easy to thaw (and they taste just like they came out of the crockpot).

NOTE: Do not pre-soak the beans.

NOTE: If your cooking on HIGH, check the beans after 6-7 hours, if they look like they are a little dry, add another cup of water and stir.


Friday, February 24, 2023


 Buddy, our 5 year old Chiweenie, absolutely LOVES these treats. They are super easy to make (only 4 ingredients) and cost a fraction of most commercial treats.

4 cups oats (processed in food processor to smaller texture)
2/3 cup applesauce (I used unsweetened)
1/2 cup creamy peanut butter (I use Skippy)
2 eggs (lightly beaten)

Put the oats into a food processor and chop until you have a smaller texture. It will take (about) 6 cups of oats to make 4 cups of chopped oats. (I hope that makes sense).

Click on this photo see the texture

In a stand mixer, mix the chopped oats, applesauce, peanut butter and eggs until you get a very stiff dough that holds together.

Scatter a little of the chopped oats onto your work surface and then roll out the dough to 1/4" thick. Cut into squares.

Place squares onto a parchment lined baking sheet. The treats don't spread, so you can place them fairly close together.

Bake at 350F  25-30 minutes (my electric oven takes 30 minutes). They will be nice and crunchy. If they don't seem "crunchy enough", let the treats sit in the oven for another 5 minutes with the heat turned off.

Cool completely on baking rack, then store them in an air tight container.

BUDDY Gives 2 Paws Up !!!