Archive for March, 2018

Slow Cooker Pulled Pork Sandwiches

Posted: March 31, 2018 in General

pulledporkPork shoulder becomes velvety tender when cooked in the slow cooker.

Difficulty: Easy
Hands-on: 15 minutes

Total: 10 hours

Serves: 6

 

Ingredients
¼ cup apple cider vinegar
3 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 medium onion, peeled and chopped
1½ lbs. shoulder pork roast
⅛ tsp. cayenne pepper
½ tsp. paprika
½ cup chili sauce
¾ cup mayonnaise
⅓ cup buttermilk
½ tsp. dried dill weed
1 bag (8.5 oz.) coleslaw mix
6 large sandwich rolls, split

Directions

Step 1

In bowl combine vinegar, brown sugar, and Worcestershire sauce and mix well.

Step 2

In the bottom of a 4–5 quart slow cooker, sprinkle the onion. Top with pork roast. Rub roast with cayenne pepper and paprika. Pour vinegar mixture over pork. Cover and cook on low for 8 hours until very tender. Remove meat from slow cooker and shred. Return to slow cooker, add chili sauce, and cook for another hour.

Step 3

Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, and dill. Toss with coleslaw mix until thoroughly coated. Cover and refrigerate until ready to serve.

Step 4

Layer buns with the pulled pork and coleslaw. Serve immediately.

Hungarian Beef Stew

Posted: March 30, 2018 in Recipes
Tags: ,

beefstrogThis Hungarian beef and paprika stew, called goulash, is usually served with wide buttered noodles.

Difficulty: Medium

Hands-on: 20 minutes

Total: 2 hours 50 minutes

Serves: 4

Ingredients
2 strips bacon
2 large yellow onions, sliced
1 Tbsp. vegetable oil
2½ lbs. stewing beef, cut into ½" cubes
1 clove garlic, peeled and minced
⅛ tsp. caraway seeds, crushed
1 tsp. fresh thyme, chopped
2 Tbsp. paprika
2 cups beef broth
Water as needed
1 can (15 oz.) diced tomatoes
4 Tbsp. sour cream

Directions

Step 1

Add the bacon to a 6-to 8-quart stewing pot; fry over medium-high heat until the fat is rendered, about 7 minutes. Remove bacon but leave fat in pan. Add vegetable oil and increase heat to high. Add beef and sear until browned on all sides, about 7–minutes. Transfer meat to a plate and set aside.

Step 2

Reduce heat to medium-high, add the onions and sauté until transparent, 7–10 minutes. Stir in the garlic, thyme, and caraway seeds; sauté for 30 more seconds, or until fragrant. Stir in the paprika and broth. Add water, if needed to cover the meat by 1 inch. Cover pot and simmer over low heat for 1½ hours.

Step 3

Stir in the tomatoes with juice. Add more water, if needed to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender. Serve with sour cream.


shrimp_spegHave all of your ingredients prepared before turning on the stove because this fresh and delicious dish cooks quickly all in one skillet.

Difficulty: Easy

Hands-on: 10 minutes

Total: 10 minutes

 

Serves: 6
Ingredients
1½ lbs. peeled and deveined shrimp
¼ tsp. salt
⅛ tsp. ground black pepper
3 Tbsp. extra-virgin olive oil, divided
2 cloves garlic, peeled and minced
¼ tsp. crushed red pepper
3 Tbsp. butter
3 Tbsp. white wine
3 Tbsp. lemon juice
1 Tbsp. chopped fresh basil,
1 Tbsp. chopped fresh thyme,
1 pint cherry tomatoes, halved
1 lb. hot cooked spaghetti

Directions

Step 1

Season shrimp with salt and pepper.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add shrimp; cook, stirring often, until pink, about 4–5 minutes. With a slotted spoon, remove shrimp. Add garlic, crushed red pepper, and butter to skillet; cook, stirring constantly, for 30 seconds, or until fragrant and shrimp is pink.

Step 3

Add wine, lemon juice, basil, and thyme; bring to a boil and simmer for 1 minute. Return shrimp to skillet with tomatoes and cooked pasta.

Step 4

Toss well and serve immediately.

Adobo Pork with Chimichurri Sauce

Posted: March 28, 2018 in Recipes
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adoboporkAdobo is a blend of spices that are commonly found in Mexico and the Caribbean. It’s typically served with chicken, but here it seasons a juicy pork tenderloin. A spicy cilantro chimichurri sauce adds even more flavor.

Difficulty:  Medium
Hands-on: 15 minutes

Total: 2 hours 5 minutes

Serves: 6

Ingredients
5 Tbsp. plus 1
tsp. salt, divided
5 Tbsp. minced garlic
4 Tbsp. dried oregano
2 Tbsp. dried turmeric
2 Tbsp. onion powder
1 tsp. cracked black pepper
1 large pork tenderloin
1 Tbsp. saffron oil
cooking spray
2 cups fresh cilantro
4 cloves garlic
2 Tbsp. minced onion
½ cup extra-virgin olive oil
2 Tbsp. Mexican oregano
2 Tbsp. white wine vinegar
1 Tbsp. lime juice
1 tsp. ground black pepper

Directions

Step 1

In a small bowl, mix 5 tablespoons salt, minced garlic, oregano, turmeric, onion powder, and cracked black pepper.

Step 2

Coat the pork with saffron oil. Rub seasoning mix into the pork. Cover, refrigerate, and marinate for about 1 hour.

Step 3

Preheat oven to 450°F. Grease a 9" × 13" baking dish with gluten-free nonstick cooking spray and place the pork in the dish.

Step 4

Bake pork for about 35 minutes, or until the internal temperature is 145°F. Let rest for at least 15 minutes.

Step 5

Pulse cilantro, garlic cloves, onion, olive oil, Mexican oregano, vinegar, lime juice, 1 teaspoon salt, and ground pepper in a blender or food processor. Pulse until mixture is slightly puréed.

Step 6

Serve the tenderloin with chimichurri sauce.

Texas Firehouse Chili

Posted: March 27, 2018 in Recipes
Tags: ,

chilliThis no-bean chili is similar to dishes entered into firehouse chili cook-offs all over Texas.

Difficulty: Easy

Hands-on: 15 minutes

Total: 8 hours 15 minutes
Serves: 4

 

 

Ingredients
1 lb. cubed lean beef
2 Tbsp. onion powder
1 Tbsp. garlic powder
2 Tbsp. Mexican-style chili powder
1 Tbsp. paprika
½ tsp. oregano
½ tsp. freshly ground black pepper
½ tsp. ground white pepper
½ tsp. cayenne pepper
½ tsp. ground chipotle pepper
8 oz. tomato sauce
½ cup chopped cilantro
4 lime wedges

Directions

Step 1

Quickly brown the beef in a nonstick skillet. Drain off any excess grease.

Step 2

Add the meat and all of the remaining ingredients to a 4-quart slow cooker. Cook on low up to 10 hours. Sprinkle with cilantro and serve with a lime wedge.

Easter Coconut Cake

Posted: March 26, 2018 in Recipes
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eastercoconutcakeYou can re-create the taste of the classic Betty Crocker Easter Bunny Cake with this simple coconut cake recipe. Decorate it with Easter candy for a cake so sweet you’ll forget what’s in your basket.

Difficulty: Easy
Hands-on: 20 minutes

Total: 8 hours 50 minutes

Serves: 12

Ingredients
1 box (18.25 oz.) white cake mix, plus ingredients called for on box
1 can (12 oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
1 container (8 oz.) whipped topping, thawed
1 cup shredded coconut

Directions

Step 1

Bake cake according to the directions on the box. Meanwhile, thoroughly mix the cream of coconut and sweetened condensed milk.

Step 2

Poke holes in cake at even intervals with a wooden skewer or a long-pronged fork. Pour coconut/condensed milk mixture over cake and let soak 8 hours.

Step 3

Smooth whipped topping over cake and sprinkle with shredded coconut.

Chili Tamale Pie

Posted: March 25, 2018 in General

chillitamThis comforting casserole is a great way to use leftover chili. Any chili recipe will work here!

Difficulty: Medium

Hands-on: 25 minutes

Total: 1 hour 5 minutes

Serves: 8  Plate

Ingredients
2 tsp. olive oil
½ medium onion, peeled and minced
1 small red bell pepper, seeded and diced
1 poblano pepper, seeded and minced
1 tsp. salt, divided
2 cups beef chili without beans
8 oz. shredded Cheddar cheese, divided
1 package (10 oz.) frozen corn, thawed
1 cup cornmeal
1 Tbsp. sugar
1 clove garlic, peeled and minced
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. chili powder
1 cup buttermilk
2 large eggs
3 Tbsp. vegetable oil
1 cup sour cream
4 Tbsp. chopped fresh cilantro

Directions

Step 1

Preheat oven to 375°F. Heat olive oil in a large cast-iron pan over medium heat. When the oil begins to shimmer, add the peppers, onion, chilies, and ½ teaspoon salt and cook until all the vegetables are very soft and beginning to brown around the edges, about 10 minutes.

Step 2

Add the chili. Bring mixture up to a simmer then remove from the heat. Spread one third of the shredded cheese over the chili. Set aside.

Step 3

Pulse the corn in a food processor several times until it is chopped, but not puréed. In a bowl, combine the corn meal, sugar, garlic, remaining salt, baking powder, and baking soda in a medium bowl. In another bowl combine the corn, buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry ingredients and fold in another third of the cheese.

Step 4

Pour the cornbread batter over the chili in the cast-iron pan. Mix the chili powder with the last third of the shredded cheese and sprinkle over the top of the cornbread batter.

Step 5

Bake for 35-40 minutes, or until the top of the casserole is evenly brown and the center of the casserole springs back when lightly touched. Serve with sour cream and cilantro.