Quick&Easy Pulled Pork BBQ

I had a few days off from what seemed like a long time, so of course I had tons of errands and chores to do. I wanted to make dinner, but didn’t know how much time I would have at the end of the day, so I thought I would make things easy and make a crockpot meal. I have had a craving for pulled pork recently, and happened to come across this Hormel pre packaged pork shoulder. Already marinated and ready to go! All you have to do is get out your crockpot and put in the pork and cook! Instead of using some fattening coleslaw, I decided to try something different to put on my sandwich. I decided to try this corn & jalapeno “slaw” with feta cheese. I lost the recipe so I kind of just made it up as I went (with lots of taste testing) It ended up tasting better than I thought! The sandwich and “slaw” give you an amazing combination of sweet and spicy. I promise you won’t be disappointed!

Not only does this meal taste great, it’s super quick and easy and involves very little dirty dishes! (Something my husband was thankful for.)

This is the pork package that I found at the grocery, directions are on the label and very simple! Slow cook on low for 6-8 hours or on high for 4-5 hours. I decided to add some honey on the pork with the pre-marinated sauce which ended up being a very good idea!

After the pork has been cooking for a few hours, take a fork or spatula and shred the pork in the crock pot. Doing this will break up the meat and it’s juices and help the marinating sauce absorb the meat better. I also added more honey at this time and mixed well.

Once the pork is done, take a medium size bowl and get out all of your ingredients for the “slaw”. I bought frozen roasted corn so I didn’t have to buy corn on the cob, cut it, then roast it. It’s a huge time saver and tastes just as good! Cook your frozen corn according to package directions. Take your jalapeno and mince into small pieces. You can use more or less depending on how spicy you like your food. Add your feta, lime, and siracha. (Siracha is spicy, so if you’re not big on spicy foods I would omit it or omit the jalapenos).

I would suggest adding red onion to this recipe, I forgot to buy one at the store and had to do without! Add half a red onion, minced. Once done mixing, place on your sandwich and enjoy a healthier way to eat bbq sandwiches!

What you’ll need:
boneless pork shoulder (pre marinated or you can marinate your own!)
1/3 cup of honey (give or take, I didn’t measure it out)
1 package of whole wheat hamburger buns
For the “slaw”:
1 package roasted frozen corn
1/2-1 jalapeno, minced 
crumbled feta cheese (just go by how much you’d like in your mixture)
juice of 1 lime
1 generous squeeze of siracha sauce
salt & pepper

A Twist to Chicken Pot Pie

Who doesn’t love pot pie? I decided to mix it up a little and throw in some vitamin K! I also added chorizo and some chili’s to give it a little kick! This is definitely no ordinary pie, so if you’re afraid of a little spice or something different, you may just want to check out my plain pie recipe.

To get started, you’ll want to boil your chicken for 20-25 minutes, then set aside to cool. You can also use rotisserie chicken which is a little messy, but is easier and takes less time to make. While your chicken is cooling, preheat your oven to 350° (or according to your dough‘s packing directions).

Take a skillet and place on medium high heat. Slice your chorizo keeping the casing as intact as you can. After 2-3 minutes add your onions. Cook until the chorizo is slightly browned on both sides and the onions are translucent. Set aside.

In a medium to large size pot, on medium heat, melt your butter and gradually stir in the flour in bits. Careful not to place too much flour at one time or it will become clumpy. You also don’t want to boil the butter and flour. Once melted and the flour thins, add your milk and half and half. Next add your chicken broth, stir to combine.

Once your chicken is cooled enough to handle (or if you’re impatient and hungry, like I usually am, you can use two forks) and shred the chicken. Place in all of your ingredients except your squash, peas, and spinach. 

To make life easier, I had all steam in bags, so I microwaved my spinach, peas, and squash. Once they’re done place in the pot and stir until incorporated. Careful not to stir too much or your veggies will make the mixture mushy.

Get out your pot pie pan, you can also use a basic square baking dish. Place your dough on the bottom layer, then pour in your filling and place your second layer of dough on top and seal. Take a butter knife and make in four lines to create air pockets. Place in the oven according to package directions of your dough of choice. I like Pillsbury and I also like Whole Foods whole wheat pie crust. After the first 15 minutes take foil and cover up the edges of your pie crust, this prevents it from burning when the rest of the dough isn’t ready to come out yet.

That’s it!! You’re all done and I promise you’ll love the end result! If the chorizo is too spicy for you, I recommend leaving out the chili’s or vice versa. I tend to like the spicier things, so if you’re new to trying spicy foods, I would suggest just starting with the chorizo.

What you’ll need:
1lb boneless skinless chicken breast (or rotisserie chicken if you’re pressed on time)
1 link of chorizo sausage
1/2 yellow onion
2 cloves garlic, minced
2 tbsp butter, melted
1 tbsp flour, add more if needed based on sauces consistency (if too thin add more)
1/3 cup heavy whipping cream
A dash or so of half and half
1 cup chicken broth
1 square of chopped chili DOROT seasoning (freezer aisle at any natural/whole foods store)
1 tsp each or so (add more to taste) of cajun seasoning, garlic powder, onion powder, chili powder, cumin, cayenne pepper
Salt & pepper
2 peices of your favorite pie crust or dough

Chorizo stuffed meatloaf

Meatloaf can be so boring, and often times it’s that go to staple when you don’t have anything else to make. This meatloaf recipe will change your opinion about meatloaf and will make you realize how much you can do with these recipes! Next time you think of making some meatloaf put something different in! You will be surprised with what you come up with!

I wanted to make a sweet and spicy meatloaf, the chorizo, jalapenos, and sweet chili sauce are so good together! If you aren’t a fan of spicy, you can certainly leave out the jalapenos.

To get started preheat your oven to 350°. Take a large mixing bowl and add your pork, beef, spices, onion, pepper, garlic, eggs, cream, and bread crumbs. I mix with my hands but that’s a personal preference. Make sure you mix well, but try not to over mix. Take half of the mixture and place on the bottom of a loaf pan and press down evenly. Take your chorizo and remove the casing carefully, to keep mold intact. Lay the chorizo down in the middle. Take the other half and place on top being sure to press down on the outsides to mold together into one loaf.

Once this is done place in the oven for 60 minutes or until internal temperature reaches 160°. Baste the top with the pan juices and chili sauce every 15 minutes or so. Place the jalapeno slices on top for the last 15-20 minutes. Once it is done baking, let sit for 10 minutes before slicing.

What you’ll need:

1/2 lb ground pork
1lb ground beef
1/2 minced onion
1/2-1 (depending on how much you like) green bell pepper minced with seeds removed 
1 clove garlic minced
2 eggs
1/2 cup heavy cream
3/4-1 cup plain bread crumbs (add more if needed)
1 tsp each of cajun, cayanne, cumin, chili, salt & pepper seasoning (add more if needed)
1 Chorizo link, casings removed
slices of jalapenos 
sweet chili sauce for basting and dipping

Olive Garden’s Zuppa Toscana from your kitchen!

Who doesn’t love Olive Garden?! Personally my favorite things there are the cheddar bay biscuits, salad, and the Zuppa Toscana. I have made the biscuits before so I figured why not try to make the soup! Kale has become my new favorite vegetable, and it is so good in this soup! It gives it a sort of crunch and a slightly bitter bite. I promise you will not want to go back to Olive Garden when you can make it at home!

Start out by breaking your kale into small pieces and washing it thoroughly. Set it aside to dry.

Next slice up your potatoes and boil them until they are very tender, you want them to almost fall apart at the touch. Drain and set aside.

Next take a large pot or use a cast iron skillet and put on medium high. Drizzle with a little olive oil. Add your onions and sausage. Next add your awesome Dorot crushed garlic!!

I found this at Whole Foods in the freezer aisle. It has ginger, garlic, basil, and garlic and herbs. I’m hoping they will have cilantro soon! Just think of how many times you throw out fresh herbs because they go bad quick?? This will last years and one square equals 1 tsp. I am so excited about this find and it is definitely going to be a staple in my kitchen for the days to come!

Stir until the sausage is browned and the Dorot is dissolved. Once browned, add the chicken broth, crushed red pepper, whole milk and half and half. Stir and simmer for 20-30 minutes.

Add the kale and potatoes.

Stir and simmer for another 10 minutes. If you like a thicker soup, you may add some heavy whipping cream and mash up some of the potatoes. Taste and make sure it is to your liking, add more milk or seasonings as needed.

Now all that’s left is to devour!!!

What you’l need:
1 large bunch of kale
1 lb ground italian sausage
10-12 potatoes (I used some spanish potatoes at a farmers market!)
1/2 yellow onion minced
1 square of Dorot crushed garlic
2 cups low sodium chicken broth
2 cups whole milk
4 cups half and half
pinch of red pepper flakes
black pepper

Shrimp & Pork Spring Rolls

I decided to have a Christmas party with a White Elephant gift exchange, so I wanted to make a lot of yummy and different appetizers! You get tired of the same old dips and crock pot foods at these gatherings so I decided to branch out a little and serve some tasty foods you don’t tend to see very often. I ended up finding myself looking at the Martha Stewart recipes (she’s one of those people I wish I didn’t like, but I can’t help but love everything she makes!). These spring rolls were seriously gone as soon as they were set on the table! I was lucky enough to have a piece before it was all gone and it was so good! Next time I make these, I’ll be sure to leave a few pieces for myself

To get started, heat a small amount of oil on the pan and cook the sausage and break up into crumbles, cook until browned. Remove with a slotted spoon and set aside. Add onion, cook until soft, then add the celery, carrot, garlic, and fish sauce. Cook until soft about 2 minutes. Add the cabbage, snap peas, and shrimp until it’s pink and cooked through (about another 2 minutes.) Add the pork and salt and pepper. Set aside off heat and let cool for a bit for easier rolling.

Take your wrappers and if they are a bigger size you can pre-cut them, or you can do what I did and cut the spring rolls after they’re cooked.

Whisk the yolk and water in a small bowl. Place one wrapper on a cutting board or flat surface and take one wrapper with a corner facing you. Keep the rest of the wrappers covered with a damp cloth to prevent them from drying out. Place a tbsp or so of the filling in the middle of a wrapper and fold the bottom corner over the filling and fold the sides in halfway. Roll the wrapper to form a tight cylinder, leaving the top corner exposed. Brush the top corner with the egg wash and press to seal. Cover with a damp kitchen towel. Repeat until done.

Martha’s recipe calls for frying, but I chose the healthier route by baking.

To fry: heat 1/2 inch of oil in a deep skillet until it reaches 350°. Fry in batches until golden brown about 2-3 minutes rolling each side. Add more oil if needed, drain on paper towels.

To bake: Turn oven on 425°. Bake on baking sheets turning once halfway through baking. Bake until golden brown on all sides, about 30 minutes.

Serve with Sweet Chili Sauce, you can buy this in the international section at local grocery stores.

What you’ll need:

• 1 tablespoon vegetable oil, plus more as needed and for frying (or not needed if baking)
• 1/2 pound ground pork
• 1/2 cup minced onion
• 1/4 cup minced celery
• 1/4 cup finely grated carrot
• 3 garlic cloves, minced
• 1 tablespoon fish sauce
• 1/2 cup grated cabbage (3 ounces)
• 1/2 cup sugar snap peas (2 ounces), thinly sliced
• 1/2 pound shrimp, shelled and deveined, thinly sliced crosswise
• Coarse salt and freshly ground pepper
• 10 spring-roll wrappers (8-inch square)
• 1 large egg yolk, lightly beaten
• 1 tablespoon water

Pork Tenderloin wrapped in Turkey Bacon

I wanted to make something that was quick, healthy and tasty! You can never go wrong with pork tenderloin, always juicy and tender! I bought the pre-marinated apple bourbon and it was fantastic! To give it a different taste, I wrapped it in turkey bacon (jennie-o style!). Nothing goes better with pork than mashed potatoes and roasted veggies! I chose asparagus. Because I wanted to make it a quick dinner, I bought instant mashed potatoes, and they turned out really good surprisingly!

Pretty simple, preheat your oven according to package directions on the pork. Mine was 350°.  Just wrap the pork with the turkey bacon and enclose the bacon with toothpicks. Place in the oven for 35-40 minutes or until the bacon is crispy on the outside and the middle is cooked through. While your pork is roasting, take a pan and cover with olive oil, lay your asparagus on the pan and sprinkle with salt and pepper. Cover a little more with olive oil over top. Roast for 30 minutes or until the asparagus is soft but crispy on the tips. Make sure to turn them around with a spatula every 10 minutes. To make the mashed potatoes, cook according to package directions. And you’re done!! Pretty easy, and healthy!! Great dinner for a night after a long day at work and much healthier than buying some take out!

What you’ll need:

Pork Tenderloin, pre marinated if you’re looking to save time
Jennie-O Turkey Bacon
Bunch of Asparagus, washed and ends snapped
Instant Mashed Potatoes (I used Idahoan)
Olive Oil
Salt and Pepper
Toothpicks

Baked Black Bean & Chorizo Rice Bowl

Mexican food is definitely one of my favorites. What I love best is there are so many different directions you can go! There are about a million different combinations of tacos, quesadillas, burritos, etc. This type of food gives us cooking lovers a chance to be creative and unique, and come up with some seriously tasty food!

This recipe is one of those examples.

So simple to make! Half of the time is spent in the oven to bake. And the chorizo is perfect with the black beans and cheese. I will definitely be making this again!

To get started, preheat your oven to 425°. Heat a large skillet over med-high heat with oil, swirl to coat. Add the chorizo and saute for 2-3 minutes, remove from pan onto a plate with paper towels to soak up excess grease. Coat the pan with cooking spray and add the onion and jalapeño, saute for 4-5 minutes, stirring frequently. Add the seasoning, garlic, broth and beans, stir and bring to a boil. Cook for 5 minutes. Mash the black beans to form a paste, sort of like refried beans. Spoon into a round baking dish sprayed with cooking spray and top with the chorizo, tomato, and cheese.

Bake in the oven for 30 minutes, or until bubbly and cheese is lightly browned. Top with green onions and serve!! I had a bag of Archer Farms cilantro-lime rice with corn and green chilies, so I steamed that up in the microwave and served my black bean and chorizo goodness on top of the rice with a side of tortilla chips for dipping! You could also try this inside a tortilla and baked in the oven like a burrito! I think that’s what I will do next time.

You will not be disappointed on this one, I guarantee it!

What you’ll need:
1 tbs olive oil
2 links spanish chorizo, casings removed (I got the spicy kind)
Cooking Spray
half an onion, chopped
1 jalapeño, seeded and chopped
salt
1/2 tsp cumin
1/2 tsp ground red pepper
1/2 tsp cajun
5 cloves of garlic, minced
3/4 c fat free low sodium chicken broth
2 cans of black beans, rinsed and drained
1 cup chopped, seeded tomato
1/2 c Monterrey jack and sharp cheddar cheese
sliced green onions
tortilla chips
rice, see above for what I used

Roasted Veggie & Sausage Pasta

Ohh pasta.

When can you ever go wrong with pasta? Not only do you have endless options but you can be so creative with it! Friendly to all of our veggies out there, you can add meat, seafood, you name it and it will be a great pair!

Pasta is the best quick dinner, after a long day at work or running around with errands all day, pasta is that easy go-to staple always accessible in your pantry and fridge.

To get started, cut up your eggplant and zucchini. Preheat your oven to 425. Place olive oil on a baking dish and roll the vegetables around to coat evenly. Sprinkle with salt and pepper. Place in the oven for 15 minutes, re check and flip over with a spatula and place back in the oven for another 5-10 minutes until the veggies are browned and slightly crispy.

While these are roasting, cut up half an onion and mince 1 clove of garlic. Take a skillet and place a bit of olive oil in the pan until it’s hot on medium high. Take your sausage links and cut into slices or you can take the casing and remove it, then scramble the sausage into crumbles. Cook the sausage until almost fully cooked with slight pink to it. Add your onions and cook until translucent and slightly soft. Add the garlic and cook for about 1 minute. Pour your favorite spaghetti sauce in the skillet and turn the heat to low. Simmer to incorporate all of the flavors.

Add your veggies to the sauce, stir.

While simmering, start your pasta. Boil a large pot of salted water. Place noodles in boiling water and cook according to package directions. I chose angel hair pasta, it’s one of my favorites!

Once all is cooked, place your noodles, then sauce then sprinkle with parmesean cheese and a dash of parsley! Enjoy with your favorite glass of wine.

What you’ll need:
1 box of your favorite pasta (I used angel hair)
1 jar of your favorite pasta sauce (I used a mix of roasted red pepper and vodka sauce)
1 eggplant, cut into cubes
1 green zucchini and 1 yellow zucchini cut into slices
1 clove of garlic, minced
1 half yellow onion, diced
2-3 hot sausage links (or ground sausage)  
Parmesean cheese
Italian Flat leaf Parsley for garnish 

 

Grilled Pork Tenderloin and Caribbean Rice

I just grilled out for the first time ever and I am so proud of myself!! We had a charcoal grill left at the house we moved into and I have been excited to use it ever since! I have made the Caribbean rice before and it is amazing, it literally tastes like Jamaica, I honestly have never had rice with this much flavor!

I bought pre-marinated Teriyaki Pork Tenderloin, and I highly suggest you buy this brand of rice for your Caribbean rice! I know it says Spanish, but adding the coconut milk and raisins gives it that Caribbean taste!

Get your grill ready by stacking up the charcoal in a pyramid. Leave the grill open while it’s heating up, the more air you have the hotter the charcoal gets and the faster it will be ready! Once all of the charcoals look gray with red embers underneath, flatten the pyramid to a flat level. Take your pork tenderloin and place it in the middle of the grill rack. Close the lid.

While your tenderloin is grilling, start your rice! Combine the coconut milk, chicken broth, raisins, and jerk seasoning, cover and bring to a boil. Stir in the rice, cover and reduce to low, cook for 22-25 minutes (make sure to keep the lid on the whole time!!)

While your rice is cooking, now is a good time to check your pork! I turned mine over after 10 minutes in the grill. It should look dark brown and pretty much amazing! Cook for another 10 minutes.

Back to the rice, after the lid has been on and cooking for 22-25 minutes, stir in the peas, cover and cook another 4-5 minutes or until the peas are heated through. Fluff the rice with a fork and serve!!

Your pork should be ready after grilling for 20-30 minutes. If you have a meat thermometer, insert into the thickest part of the pork, the temp should read 145º F.  Take a look at this beauty!

It was perfectly grilled, juicy and tender! The rice was perfect with the teriyaki pork!  I hope you enjoy this dish and picture yourself in the Caribbean!

What you’ll need:
Teriyaki marinated pork tenderloin
1 (13.5 oz) can coconut milk
1 1/2 cups reduced sodium chicken broth
1/4 cup raisins
1 1/2 tsp jerk seasoning
1 (10 oz) package of yellow rice mix (I suggest the one pictured above!!) 
1 cup frozen sweet green peas

Lightened-Up Paella

Paella is a traditional Spanish dish that combines a mouthwatering combination of sausage, chicken, and seafood accompanied with rice. This dish is similar except I substituted turkey sausage, skinless chicken thighs, and shrimp!! If you are cooking for two, you may want to cut this recipe in half (unless you like leftovers! It tastes great heated up the next day!)

Let’s get cooking!! Place chicken broth in a saucepan over medium heat. Rub saffron threads with your fingers crushing them as you sprinkle in the broth. If you don’t have saffron threads, you can use some turmeric powder (Just a dash). Whisk the broth. Bring to a low simmer, reducing the heat to low and keep warm.

Heat 2 tbsp of olive oil in a paella pan (or a large wide skillet) on medium heat. Add the turkey sausage and cook stirring occasionally about 2 minutes. Next add the chicken and saute until lightly browned for about 3-4 minutes, season with salt and pepper. Remove with a slotted spoon and set aside.

Add another tbsp of olive oil in the same skillet, add onions and bell peppers stirring occasionally until they soften. Add garlic and paprika. Cook for another minute. Add the rice, stir to coat with oil and lightly toast.

Gently add the chicken broth, stirring well and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes being sure to stir occasionally.

Raise the heat to medium and add your sausage and chicken. Mix well. Add the tomatoes and bring to a simmer. If you are running short on liquid, add more broth or water. Simmer for 5 minutes.

Stir in the peas, shrimp, and parsley. Simmer until the rice is tender and the liquid has been mostly absorbed, the bottom of the pan should be lightly crusted (not burned).

What you’ll need:

4 cups reduced sodium chicken broth
Pinch of saffron threads (you can also substitute a dash of turmeric powder)
3 tbsp olive oil-divided
8 ounces of mild or hot Italian turkey sausage, halved length-wise, sliced crosswise.
6-8 boneless skinless chicken thighs, fat cut off and cubed
Salt and black pepper
1 small onion, chopped
1 large red and yellow bell pepper, seeded quartered and sliced
4 cloves of garlic, minced
1 tbsp smoked sweet paprika (regular also works well!)
2 cups of paella or arborio rice
1 can (14.5 oz) fire-roasted tomatoes
2 cups of fresh or frozen peas
8 ounces of medium sized shrimp