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
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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
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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.


crownroastA tasty stuffing of apple and dried cranberry complements this impressive roast. You might have to order this cut from your butcher or grocer ahead of time, so keep that in mind if you’re planning a special dinner.

Difficulty: Medium
Hands-on: 30 minutes

Total: 4 hours 30 minutes

Serves: 8

Ingredients
4 cups bread cubes
2 Tbsp. butter
½ cup minced yellow onion
¼ cup chopped celery
2 cups diced apple
¼ cup chopped dried cranberries or raisins
¼ cup light brown sugar, packed
¼ cup hot chicken broth
1 Tbsp. lemon juice
1½ tsp. salt
⅛ tsp. ground black pepper
½ tsp. dried sage, crumbled
¼ tsp. dried thyme, crumbled
Dash ground marjoram
1 crown roast of pork (7 to 9 lbs.)

Directions

Step 1

Preheat oven to 325°F.

Step 2

Spread bread cubes on a large baking sheet; put in the oven to dry and toast lightly.

Step 3

Heat butter in a large skillet over medium-low heat. When butter is hot, add onion, celery, apple, and cranberries or raisins. Cook mixture, stirring frequently, for about 8 minutes, or until vegetables are tender.

Step 4

Remove from heat and stir in brown sugar, broth, lemon juice, salt, pepper, sage, thyme, and marjoram. Stir in toasted bread cubes.

Step 5

Place roast on a rack in a roasting pan. Scoop out any extra pork trimmings the butcher might have put in the center and carve out a little more so you’ll have room for the stuffing.

Step 6

Stuff the center of roast, piling stuffing in a mound. Cover stuffing with a piece of foil and wrap the ends of each bone with a small piece of foil.

Step 7

Roast for 4 hours or until the temperature registers about 175°F on a meat thermometer or instant-read thermometer. Insert the thermometer into a meaty section, trying not to touch bone or fat.

Step 8

Remove foil and decorate the tips of the bones with white paper frills if desired.

Tex-Mex Pork

Posted: March 23, 2018 in Recipes
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texmexporkFeel free to add more or less of the spices depending on your family’s spiciness preference.

Difficulty: Easy

Hands-on: 10 minutes

Total: 8 hours 10 minutes

Serves: 6

Ingredients
3 lbs. boneless pork roast
1 packet gluten-free taco seasoning mix, such as McCormick’s Taco Seasoning
1 tsp. garlic powder
1 tsp. cumin
½ tsp. cayenne pepper
2 Tbsp. lime juice
2 Tbsp. chopped green chilies with juice
¾ cup water

Directions

Step 1

Place pork roast into a greased 4–6-quart slow cooker.

Step 2

In a small bowl mix together taco seasoning, garlic powder, cumin, cayenne pepper, lime juice, chilies, and water. Pour seasoning mixture over pork roast.

Step 3

Cook on low for 8 hours until pork is very tender.

Roast Leg of Veal with Mustard Crust

Posted: March 22, 2018 in Recipes
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roastveYou will probably have to special order the veal from your butcher—try to get one that does not exceed 7 pounds. It is the perfect dish for a special occasion.

Difficulty: Medium

Hands-on: 10 minutes

Total: 2 hours 10 minutes

Serves: 10
Ingredients

½ lb. unsalted butter, at room temperature
½ cup Dijon-style mustard
1 cup rice or potato flour
1 tsp. garlic powder
1 tsp. dried basil
2 tsp. dried oregano
1 veal leg roast (7 lbs.), well trimmed
1 tsp. salt
1 tsp. ground black pepper
1 cup dry (white) vermouth
1 medium lemon, thinly sliced

Directions

Step 1

Preheat the oven to 400°F.
Step 2

In a large bowl, add the butter, mustard, flour, garlic powder, basil, and oregano. Mix together to make a paste. Rub the veal with salt and pepper. Cover the veal with the paste.

Step 3

Place the veal in the oven in a 9" × 13" baking pan, and add the vermouth around the veal. Roast for 15 minutes or until the crust hardens.

Step 4

Arrange the lemon slices on top of the veal. Roast for 1 hour and 45 minutes or until it reaches internal temperature of 145°F. Baste veal every 15 minutes with the pan juices. Carve and serve with pan juices.