I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
Crockpot Alton Brown Pork Loin
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine.
Add the chipotle pepper (s) and squish together to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. (At this point, we usually freeze this mixture together.)
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight).
When you're ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
If you can, flip it once, but if you can't it's ok.
When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.
There’s a dish at one of the best places to eat in town, but unfortunately it is only on the spring and summer menu, which isn’t out yet. With the extra warm weather this weekend, we decided to try our hand at making the same dish at home. We seriously lucked out. With a few modifications, this recipe is a near exact copy and was amazing.
Avocado Chicken Salad
Roast the chicken in the oven at 375 degrees, spiced with your favorite Mexican seasoning, we like chili lime.
Cook at least 30 minutes or until cooked through.
Dice the onions and the celery in a food processor.
When the chicken is cooked and slightly cooled, shred it with a fork or in the food processor. If you prefer your chicken salad a bit chunky, feel free to dice it instead.
We added the shredded chicken to the food processor and then added the avocados and spices. If you prefer it a bit chunky, just mix everything together in a bowl.
Taste and add lime juice and salt as needed.
When ready to eat, toast the bread.
We brushed both sides with olive oil and toasted each side until browned.
I was starving, so we didn’t wait for this to chill. In the summer, we will definitely chill the mixture for at least 30 minutes. Also, next time we’ll add a bit more cumin and maybe some more lime juice. This would be equally delicious with cucumber slices and bread. If you’d like it a little spicier, feel free to add a jalapeño. We will probably add some serranos from the garden this summer.
p.s. Summer 2016 update: Our toddler adores this dish. we just have to shred the chicken instead of cutting it into chunks and she gobbles it up!