Leftover Pulled Pork- Part I Red Pork Curry

My husband loves smoking meat--- he will put an 8 lb. pork butt on the smoker and expect us to eat it for 2 weeks! Man, the same meat gets old! You can only eat pulled pork with bbq sauce for so many days (unless you are my husband and he could eat it every day...forever). So, I get creative. I know not everyone has an excess of smoked meats lying around-- but the idea is innovating with what you have!!!

By no means authentic Thai- but a yummy weeknight meal!

Olive Oil
1 Onion, chopped
1 Can Coconut Milk
3 Tbsp. Red Curry Paste (I used Thai Kitchen)
1 Tbsp. Brown Sugar
1 C. Assorted Veggies (I used frozen peas)
2 Tbsp. Fish Sauce
1/4 C. Chopped Cilantro
Sriracha

In a large pan, heat olive oil and sauté the onions for a few minutes. Add coconut milk and bring to a simmer over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork. Cook 3 to 5 minutes until the meat is heated and add fish sauce. Stir in cilantro and season with salt and pepper. I served over egg noodles, but would be great over rice. I of course added a couple dashes sriracha, cause who doesn't like a little spice?

Simple, tasty- and quick! You can make this recipe with chicken breasts--- just sauté with the onion first!

Enjoy,
e

Mexican Style Shredded Beef

This is an awesome way to make shredded beef. Once you have it-- the possibilities are endless: tacos, burritos, enchiladas, tamales, chili, and more. It's a little time consuming- but if you make enough, it's worth your while.

Just a big pot of shredded beef...

Olive Oil
1 Onion, Chopped
1.2 Lb. Beef Roast
1 Can Diced Tomatoes
1 Red Pepper, Chopped
1 Jalapeno, Chopped
2 Tbsp. Cumin
1 Tbsp. Garlic Powder
1 Tbsp. Cayenne Powder
Ground Pepper
Sea Salt

Preheat oven to 350. In a dutch oven, heat olive oil and add onions. Sauté for a few minutes. Take the roast and pat dry. Trim the fat and sprinkle all over with salt. Place in the dutch oven and sear on all sides about 30 seconds or until a light brown. Add the red pepper, jalapeno and tomatoes. Cover and place in oven for 1 hour. Remove from oven and turn the meat over. Return to oven for another hour.
Take out off oven and place on stove top. With a fork and knife, start to shred the beef. You should be able to do about half. At least get the meat broken apart and immersed in the tomato mixture. Add the spices and stir. Cover and continue to cook for another 30 minutes. Check back and continue to shred. Season with salt and pepper and use however you want!

I made burritos with guacamole, salsa and beans--It was tender and very flavorful! We have a lot leftover so I will probably make more enchiladas... they really are my favorite (and to be fair, we gave away the last batch!).

Enjoy,
e

Spicy Veggie Enchiladas

I love enchiladas...one of my favorite in the Mexican cuisine family. This recipe was for a veg-friend, so instead of chicken or beef--- I filled it with beans, corn and peppers. Spicy, filling and still satisfying!

I didn't skimp on the cheese...at all.

Olive Oil
1/2 Onion, chopped
1/2 Red Pepper, chopped
1 Jalapeno, chopped
1 Can Black Beans
1 Can Corn
1 Can Kidney Beans
1 Tsp. Garlic Powder
1 Tbsp. Chili Powder
1 Tbsp. Cumin
1 Tsp. Cayenne Powder
1/2 C. Hot Salsa
Salt
Pepper
6 Flour Tortillas
1 10oz. Can Enchilada Sauce
2 Cups Mexican Blend Cheese

Preheat oven to 350. In a large pan, heat olive oil and sauté onions, red pepper and jalapeno. Cook for about 3 minutes, until soft. Add the corn, beans, salsa and spices. Stir and season with salt and pepper.

Just add tomatoes and it could be veggie chili!

In a 13x9 pan, pour 1/3 of the enchilada sauce on the bottom. Fill each tortilla with about 1/2 cup filling. Fold the burrito and place seam down. Repeat with the rest of the tortillas. Cover with the remaining sauce. Cover and bake for 30 minutes. Remove from oven and sprinkle with cheese. Bake for another 5 minutes and cheese is melted and bubbly.

A yummy meat-free dish that hits the comfort food spot! Serve with sour cream and some freshly chopped cilantro and scallions!

Enjoy,
e

Soft and Chewy Chocolate Chip Cookies

I am not a baker. It does not come naturally to me....that whole measuring and precision thing. BUT, I really wanted some cookies... so I looked online for the "best chocolate chip cookies" and this was the recipe I found.

It's cookie time.

1 C. Butter, softened
1 C. White Sugar
1 C. Brown Sugar
2 Eggs
2 Tsp. Vanilla Extract
1 Tsp. Baking Soda
2 Tsp. Hot Water
1/2 Tsp. Salt
3 C. All Purpose Flour
2 C. Semi-Sweet Chocolate Chips
1 C. Walnuts, Chopped

Preheat oven to 350. In a stand mixer, blend butter and sugars. Add one egg at a time while mixing and then vanilla. In a small cup, dissolve the baking soda in the water; then add to batter along with salt. Mix in one cup of flour at a time. Add chocolate chips and walnuts.

On an ungreased cookie sheet, drop small spoonful's of the cookie batter-- it will be stiff and sticky.  The original recipe suggests a 10 minute cook time... My sheets averages 15 minutes each. Use your judgment, be careful not to overcook!

This was definitely a delicious cookie! Soft and chewy, but a little sweeter* than I typically prefer so I suggest cutting both sugars to 3/4 C.  Oh and because I am an awesome wife.. I added 1/2 C. Peanut Butter Chips to Scooters half :)

*Follow up-- the next AM, they were perfect....I think they just tasted extra sweet out of the oven. Perhaps leave the sugar...you choose!

Enjoy,
e

Roasted Pork Center Loin with Apples and Onions

What a wonderful holiday evening: putting up the Christmas tree, watching Love Actually and enjoying a delicious roast pork! The apples and onions add a sweet flavor to the pork while the acidity of the dijon keeps it balanced.

A delicious crusted pork loin, perfectly pinked in the middle.

2 lb. Pork Loin (I had a center loin cut)
Olive Oil
Sea Salt
2 Apples (I used honeycrisp), peeled and sliced
1 Onion, sliced
2 Tbsp. Dijon Mustard
Ground Pepper
A Couple Sprigs Fresh Thyme (leaves pulled off stems)
1 Tsp. Dried Thyme
1/4 C. White Wine
1 Tbsp. Butter
1 C. Chicken Broth

Preheat oven to 425. Dry off the pork loin, rub with olive oil and season with salt. In a cast iron skillet, over medium heat- sear the pork on all sides, about 1-2 minutes total. Set aside on a plate. In the same skillet, add about another tablespoon of oil and sauté the onions and apples until softened and browned, about 6 minutes. Add the wine, fresh thyme and stir.
Rub the pork with mustard, season with pepper and dried thyme. Place on top of the apple/onion mixture and put in oven.
Bake for about 40 minutes (until internal temp is 170).
When done, take the pork out and set aside to rest for 10 minutes. In the skillet, add the butter and chicken broth to the onions and apples. Bring to a boil and stir. Serve over the pork.

 

I served this with pan roasted brussel sprouts (sautéed with a couple figs and pecans). A delicious Christmas time dinner!

Enjoy,
e

Blue-Ribbon Apple Pie

It's apple pie season! Normally I make them with Granny Smith apples, lots of butter and lemon juice-- the traditional apple pie. This recipe intrigued me because of the cinnamon/sugar crust! It was really good-- and still very tart! ( I still used lemon juice). The apples for this pie came straight from Fishkill Orchards in NY!

Golden bubbly crust...

2/3 C. Sugar
1 Tsp. Cinnamon
2 Tbsp. Flour
1/2 Tsp. Sea Salt
1 Package Refrigerated Pie Dough
6 C. Apple Slices (I used Rome, Red Delicious and Macintosh)
1/2 Lemon
1 Egg, Beaten
1 Tbsp. Water

Preheat oven to 425. In a bowl, mix sugar and cinnamon. Set aside 1 Tbsp. for crust dusting. Add flour and salt to the bowl of sugar/cinnamon and mix thoroughly. In a separate bowl, squeeze lemon over the apple slices.

Don't skimp on the sugar, shuga!

In a lightly greased pie pan, press down first pie crust and trim edges. Sprinkle about 2 tbsps. of the flour mixture on the bottom. Add 1/3 of the apples and cover with 1/3 of the flour mixture; repeat twice. Place the other pie crust over the apples, press into the lower crust and flute the edges. Cut slits into the top crust.

Mix the egg and water and brush over the crust. Sprinkle with the original sugar/cinnamon that was set aside.

Bake for 30 minutes and golden brown.

This was a really yummy pie and paired perfectly with vanilla ice cream...blue ribbon for sure!
enjoy,
e

Baked Crispy Dijon Chicken

This chicken tastes good but the best part is the endless ways you can use this recipe to make different types of chicken!   So try it this first time, and then look at my different ways to spice it up!

A crispy crust that makes you think it was fried!

4 Chicken Breasts, lightly pounded
4 Tbsp. Butter
1/4 C. Dijon Mustard
1/4 C. Milk (I used 2%)
1/4 C. Panko Breadcrumbs
1/4 C. Parmesan Cheese
Pepper

Preheat oven to 450. In a 9x13 pan, melt butter in oven.
Get two bowls. In bowl one, mix the milk and mustard. In bowl two, mix the breadcrumbs, cheese and some grinds of pepper.
Remove the pan from oven. In a 4-part process, dip chicken in milk mixture thoroughly, then coat with bread crumbs, place in buttered pan and then flip so both sides become buttered. Cook for about 40 minutes. It will be crispy and juicy!

A couple fun ideas:

#1 Italian: Dip in milk (no Dijon) and coat with a batter of panko, Italian seasoning and parmesan. Serve with marinara sauce over pasta (a more crispy Chicken Parmesan).

#2 Southern style: Add honey to the milk/Dijon mixture and coat with panko (and a little cayenne!) only. Serve with biscuits.

#3 Buffalo: Add a couple tablespoons of Franks Buffalo Sauce to the melted butter, and the milk and panko can stand alone. Do this with chicken tenders and serve with ranch.

A simple recipe and easy to make your own! I served the original over sautéed kale with a splash of balsamic vinegar.
enjoy, e