Spicy Shredded Pork

 

We love Mexican food and Sweet Pork Salad is one of our favorite meals.This pork has a great flavor and  works well with all the components of a "Cafe Rio" style meal. It is not as sweet as the Sweet Pork Recipe I have posted before but it is equally yummy . This one works well in the crock pot too.

  Spicy Shredded Pork from the Pioneer Woman

(Printable Version)

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• ¼ cups Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender.

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into ethe meat, tucking it under folds an in crevices.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo

Cowboy Spaghetti

 

I wanted to try a new recipe that my family would be sure to enjoy. I came across this great spaghetti recipe. It is a great alternative to traditional spaghetti. It has a nice smoky flavor with a touch of spiciness. This a great hearty "CowBoy" meal.

Cowboy Spaghetti as seen on BlogChef

(printable version)
Ingredients:
1 lb spaghetti noodles ( I used whole wheat spaghetti noodles)
1 tablespoon olive oil
3 slices smoky bacon (chopped)
1lb ground beef
1 medium onion
4 garlic cloves (minced)
Ground black pepper (to taste)
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
½ cup beer ( I used apple juice in stead of the beer with great results)
1 (14 ounce) can fired roasted diced tomatoes
1 (8 ounce) can tomato sauce
shredded cheddar cheese
green onions (chopped) (i didn't have these so I sprinkled a few dried chives)

Cooking Instructions:

Step 1: Cook spaghetti noodles according to package directions. Drain and set aside. This can be done while you’re making the sauce. Heat a large deep skillet to medium-high heat. Add olive oil and add bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels.
Step 2: In the same skillet add ground beef and chop up with a spatula or metal spoon while cooking. Cook until the beef is browned. Add onions and garlic, stir into the meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add the beer to the pan and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes.
Step 3: Add spaghetti noodles to the meat and sauce and combine. Top with shredded cheddar cheese and green onions.
(Makes 4 Servings)

Ham and Bean soup

 

If you have just had a big ham dinner don’t throw that ham bone away…..make Soup!!

Ham and Bean Soup

(printable version)

 

Things You'll Need:

• 1 pound dry beans (Navy or Great Northern)
• 8 cups water
• 1/2 teaspoon salt
• 1 ham bone, with some meat on it
• 1/2 pound carrots, chopped
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 2 bay leaves
• 2 cups chopped ham
• 1/2 teaspoon ground pepper (black or white)

Rinse the beans under cold water. This is best done in a Colander or a strainer so that you can sit the beans under running water while you sort through them. Remove any discolored beans, shriveled beans, or anything that is not a bean (sometimes natural things like rocks or sticks will get in the bag). Some people will tell you to take out any broken beans, too, but I have never done this. Keeping more beans in the pot means more bites to eat later!Put 8 cups of water into a large pot and bring the water to boil over high heat. When the water is boiled, add a pinch of salt (about 1/2 teaspoon at most) and the rinsed beans to the boiling water. Stir and quickly take the pot off the heat. Cover and let sit for 60 minutes or a little longer.

After the beans have finished soaking, put the rest of the ingredients in the pot: the ham bone, the vegetables, and the seasonings (hold off on the pepper for later). Make sure that the ham bone is as fully submerged as possible. You can add a little more water at this point if you want, but I wouldn't add more than a cup or two.Bring the pot back to a boil, stirring well. After it is boiling nicely, adjust the heat to low-to-medium-low (depending on your stovetop). You want the soup to simmer gently for another 60 minutes.Remove the ham bone from the pot and carve the remaining meat off of the bone. It will come off easier now that it has been cooking for a while. Dice up the meat and add it to the meat you are going to put in the soup. Throw the bone away!

Stir your cut up ham into the soup and let the soup simmer for about another 30 minutes - or until the ham is heated through. If you are in a hurry you could cut this time in half.

 Give the soup a taste! Does it need a little pepper? Add a few shakes of pepper and then try it again and see what you think. Or, you can let people add their own pepper at the table if you are feeding people with lots of different tastes.

Remove the bay leaves from the soup and discard. Whole bay leaves can cause problems because they are very sharp - you don't want someone to ingest it by mistake.

Serve and Enjoy! This soup is great with homemade biscuits, bread, or a side salad.

Ranch Style Biscuits and Gravy

Serve this wonderful Ranch-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh fruit, or serve along with a complete breakfast.

Sausage Gravy
Ingredients:
· 8 ounces breakfast sausage
· 2 tablespoons shortening or lard
· 3 tablespoons flour
· 1 1/2 to 1 3/4 cups milk
· salt and pepper, to taste
· dash cayenne pepper, optional
Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.Serves 4 to 6.


Buttermilk Biscuits
Yield 15
Ingredients
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces(can substitute cold butter)
1 1/2 to 2 cups buttermilk, plus additional for brushing
Directions
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter.(I just cut my biscuits in squares then there is no wasted dough). Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 minutes until risen and golden brown.

Baby Back Ribs ......

I found this great recipe at Taste of Home The sauce was really yummy and not too smoky.The dry rub really enhanced the flavor of the ribs. My family thought these were great.

Best Baby-Back Ribs ( I doubled the recipe for my famiy and had leftovers)
(Printable Version)
SERVINGS: 4
METHOD: Baked and grilled
TIME: Prep: 10 min.
Bake: 3 hours
Ingredients:
• 4 pounds pork baby back ribs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 medium onion, sliced
• 1 cup ketchup
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dried minced onion
• 1 tablespoon Liquid Smoke, optional
• 1 tablespoon molasses
Directions:
Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 2-1/2 hours.
In a large bowl, combine the remaining ingredients and Liquid
Smoke if desired. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 minutes longer or until ribs are tender. ( I threw them on the BBQ for a great grill flair) Serve with remaining sauce. Yield: 4 servings.

BLT Pasta Salad

This was a great addition to our BBQ This Weekend. The Flavors were great. This would be a great dish for a potluck....Enjoy!

BLT Pasta Salad
Recipe courtesy Food Network Magazine
Ingredients
• 2 ounces corkscrew-shaped pasta (or any shape yoiu have on hand)
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.( Tossing the pasta with milk keeps it from getting gummy)
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Amy Thurston's Italian Sausage and Tortellini Soup

Italian Sausage Soup with Tortellini
1 lb. Italian Sausage
1 cup chopped onion
2 cloves garlic- minced
5 cups beef broth
1 cup water
1(14oz)Can Stewed tomatoes(I substituted a 28 oz can of crushed tomatoes and omitted tomato sauce)
1 cup thinly sliced carrots
1/2 t. packed fresh basil
1/2 t. dried oregano
1- 8 oz. can tomato sauce
1 medium green pepper
1 1/2 cups sliced zucchini
8 oz. fresh tortellini (I use cheese tortellini)
3 T. chopped fresh parsley

1. Brown sausage in 5 quart dutch oven remove and drain. Reserve 1 T. drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil- simmer uncovered for 30 min.
3. Remove fat from soup. Stir in zucchini ,green pepper and parsley. Simmer covered for 30 min. Add tortellini during the last 10 min. Sprinkle with paremesan cheese.

Cooking with Alicia and Annie **Lasagna Bread

I received an email from Afton Ellsworth telling me about the recipe sites she and her husband have. They are also doing a cooking contest for November checkout
http://alicia-annie.blogspot.com/2008/10/november-2008-blog-event.html I chose Lasagna Bread ...... I made it for lunch today. It is very hearty and the family enjoyed it . It goes great paired with a green salad and fruit. Especially after all the treats from Halloween. I made a change or two due to personal preference. It really does taste alot like lasagna.
Lasagna Bread
1/2 lb. sausage ( I used Mild Italian )
1/2 lb. hamburger
3/4 c. chopped onion
1/2 clove garlic, minced
1 tbsp. parsley flakes
1/2 tsp. leaf basil
1/2 tsp. leaf oregano
1/2 tsp. salt
1 can tomato paste
1 c. creamed cottage cheese(I just beat my cottage cheese with a mixer)
1 egg
1/4 c. grated Parmesan cheese
2 cans crescent rolls( They do make a sheet sized one now)
2 (7x4 inch) pieces Mozzarella cheese
1 tbsp. milk
1 tbsp. sesame seed ( I substituted with Italian Seasoning)


Instructions
Meat mixture: Brown meat, add all seasonings, onion and paste and simmer for 5 minutes. Cheese mixture: Combine cottage cheese, egg and Parmesan cheese.

Crust: On a large cookie sheet, press the crescent rolls into a 15x13 inch rectangle. Spoon half the meat mixture onto the dough, leaving a border on the sides and enough dough at the top and the bottom to enclose ingredients like a letter inside an envelope. Follow meat mixture with cheese mixture, then the other half of the meat mixture, placing the sliced Mozzarella cheese on last. Enclose ingredients pressing dough together with fingers. Brush with milk and sprinkle with sesame seeds.

Bake in a 375 degree oven for about 25 minutes or until crust is golden brown. It took around 20 minutes in my oven. Serves 6

Minestroni Soup

This is a great soup......the recipe came from Julie Freeman

2 large chicken breasts
8 C. Water
1 lb of italian sausage cooked and drained
2 carrots peeled and sliced
3 celery ribs sliced
2 zucchini sliced
1 onion sliced 1 inch thick
2 cans (28 oz) crushed tomataoes
1 can kidney beans drained (can use any canned bean , I sometimes use White or Black beans)
1 TBSP garlic powder
2 TBSP dry parsley
1/2 tsp. basil
1 bay leaf
8 oz cooked noodles (bowtie, macaroni whatever you have)
1/2 c fresh spinach chopped

Cook Chicken breasts in water until tender. Remove from water and dice. Cook pasta seperate to avoid mushy pasta. Cook vegetables in the water chicken was cooked in . Continue cooking until veggies are tender. Add tomatoes,beans and seasonings. Add chicken and sausage. To serve spoon some pasta in a bowl. Top with soup and then with shredded cheese and chopped spinach. To store leftovers keep pasta seperate from soup to avoid mushy pasta. This soup freezes well. Freez flat in ziploc freezer bags. On serving day just boil pasta and heat through......My family loves this.

Lasagna

I got this recipe off The Pioneer Woman's Food Blog. It's really yummy.
INGREDIENTS:
1 1/2 lbs ground beef
1 lb hot breakfast sausage (I use mild italian sausage)
2 cloves garlic, minced
2 14.5-ounce cans whole tomatoes
2 4-ounce cans tomato paste

2 TBS dried parsley
2 TBS dried basil
1 tsp salt
3 cups lowfat cottage cheese(I used half ricotta and half cottage cheese)
2 beaten eggs
1/2 cup grated (not shredded) parmesan cheese
2 TBS dried parsley
1 lb sliced mozzarella cheese (Shredded will work )
1 10-ounce package lasagna noodles
Bring large pot of water to boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 TBS parsley, basil and 1 tsp salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated parmesan, 2 more TBS parsley.Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked).
TO ASSEMBLE:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
Spoon half of the cottage cheese mixture over the noodles. Spread evenly.
Cover cottage cheese with single layer of mozarella slices.(I added a layer of fresh coarsely chopped spinach here) spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle generously with cheese mozz./parm
Either freeze, refridgerate for up to 2 days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. Eat. Enjoy. Faint. Smile

Kalua Pork in Crock Pot

Crock Pot Kalua Pork "Island Style"



Ingredients:

4 lbs Pork butt or shoulder, bone in or out

Hawaiian salt

Lillobit crush garlic (optional)

Liquid Smoke


Cooking Instructions:


Rub meat wit lillobit crush garlic an sprinkle wit Hawaiian salt. Place roast in da crock pot an pour 1/4 to 1/3 of da bottle of Liquid Smoke ovah it. Cook on hi up to 6 hrs. or until meat shreds easily.Wen pau, remove meat from liquid an let res lillowhile then shred. Skim fat off liquid an add back to da meat an serve.
Additional Comments:
Da liquid smoke adds dat "imu" taste dat da banana an ti leaf gives to da meat.Dis will work wit turkey as well. Season hind quarters an breasts same as pork. Garlic is optional. Cook da same. Be sure to keep da liquid as, foah turkey, dis is where mos of da salt is going to end up.

Emeril's Late Night Pasta Recipe courtesy Emeril Lagasse

1 pound spaghetti
4 slices bacon, cut into 1-inch strips
2 tablespoons olive oil
2 tablespoons thinly sliced garlic
1 to 2 tablespoons chopped shallots
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 large egg
1/4 to 1/2 cup grated Parmigiano-Reggiano, as desired

Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands, until the pasta is al dente, 7 to 8 minutes for dry pasta. Drain in a colander, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper, and salt and cook, stirring, until fragrant and the garlic is soft but not brown, about 1 1/2 minutes.

Remove the pan from the heat and add the egg and reserved pasta cooking water, stirring quickly until the mixture thickens, but the egg does not scramble.

Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving, and serve immediately.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

Italian Pasta Bolognese

Italian Pasta Bolognese


1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef
1 cup canned low sodium chicken broth
1/2 cup white grape juice or apple juice
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti or other pasta
2 tablespoons fresh parsley, chopped


In a large frying pan, heat the bacon over moderately low
heat. Cook until the bacon renders some of its fat, about 3 minutes.
Add the onion and cook, stirring occasionally, until starting to
soften, about 3 minutes longer. Stir in the ground beef and cook
until the meat is no longer pink, about 2 minutes. Add the broth,
juice, tomato paste, oregano, salt, and pepper. Simmer, stirring
occasionally, until the sauce thickens, about 25 minutes. Stir in the
cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until
just done, about 12 minutes. Drain and toss with the sauce and the
parsley.

Italian Meatball Sandwich

2 pound lean ground beef and 1 pound of mild italian sausage (out of its casing and ground)
1 medium onion, chopped
4 eggs
1 cup seasoned bread crumbs (Italian variety works well)
1/2 cup grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 cup milk
Mix meats in a large mixing bowl thoroughly. Mix in eggs,milk, bread crumbs, cheese,garlic, salt and pepper. Saute onion in oil in skillet over medium heat. When onions go glassy, add them to your meat mixture. Form into balls - size of your inside palm.. (Wet your hands just a bit for easier rolling). Or Use a large cookie scoop. I then broil the meatballs intil done approx 13 minutes.

Split your ciabatta or mini-baguettes. You may want to spread them lightly with olive oil and grill the inside surfaces very quickly on extremely high heat - to give them color and help them stand up to the meatballs and sauce. Spoon meatballs down center of bottom half bread; spread your favorite marinara over the meatballs; grated mozzerlla cheese add cover with top bread half and serve You may want to halve these hearty sandwiches for the messy eater in us all! Makes 10 to 12 portions

Sweet Pork Salad

This recipe tastes just as good as Cafe Rio and Costa Vidas Versions
(Printable Version)

8 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
4 8oz. canned tomato sauce
2 (8oz) can El Pato spicy mexican tomato sauce
2 c. brown sugar

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one 8-10 hours. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.



Cafe Rio House Dressing

Buttermilk ranch packet (make as per directions)
3 tomatillos
1 C. cilantro chopped
3 garlic cloves
1 tsp cayenne pepper

Mix in blender / Chill

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)
• glob of cooked, seasoned black beans
• glob of the cooked sweet pork
• cover with lettuce
• top with tortilla strips
• dab of sour cream
• dab of guacamole
• lime wedge (to look authentic)

Cafe Rio Rice option 1
4 tsp chicken bouillon
2 tsp garlic (freshly minced or chopped)
½ bunch cilantro
¾ tsp salt
1 Tbs. butter
2 cups rice
4cups water
the juice of 2 limes

Blend all ingredients in blender then put in pan; add 4 cups water and bring a boil; add 2 cups rice and simmer 30 min.

CILANTRO-LIME RICE Option 2
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth ad enough water to make 2 cups of liquid
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.