Nice spring days like today (even though it was slightly too hot out) make me want to eat healthier. I’m trying out these guys tonight with dinner.
I’m starting these tonight for dinner tomorrow. I can already tell you they are delicious paired up with mashed yellow turnips and green beens
http://www.foodnetwork.com/recipes/pork-chops-with-cranberry-mustard-sauce-recipe/index.html
But I decided to share my comfort food of the evening. http://www.food.com/recipe/low-slow-oven-baked-ribs-super-simple-303245
used mustard powder, cayenne powder, chopped onions & garlic. followed cooking instructions. Paired it with some baked squash slices and baked beans.
mmmmmmm
I am currently baking this.. http://www.denverpost.com/food/ci_10413287?source=pkg i used gala apples instead of granny, and manchengo cheese instead of cheddar. I shall give you a full update once it’s finished.. but it smells AMAZING
update!
It wasn’t a total bust. I went with the directions for the most part.. unfortunately i didnt follow my gut feeling.. and put flour into the apple mixture which i think was the biggest fail. it was like soup on the inside. Luckily, it was still just as tasty. i would have possibly used less chile peppers.. but the taste over-all.. fantastic and was just like i remembered. i shall make this again someday for someone.
http://www.eatingwell.com/recipes/grilled_chicken_polenta_with_nectarine_blackberry_salsa.html
After many hours in front of the computer looking for a light grilling recipe, I stumbled upon this one. The whole recipe caught my eye instantly because I have never heard of polenta. Unfortunately, I keep referring to it on the grill as placenta. I’m WAAAAYY off.
I give this recipe a B-. To the salsa, I added a yellow bell pepper. It needed that bit of crunch. Maybe even half of a jalapeno would have done the trick, diced very small. I also didn’t add the hot sauce it recommended, I feel that was a bit of a mistake. BUT, hot sauce or not.. it depends on the kind. It would be Goya’s hot sauce. It has the perfect amount of vinegar the salsa was missing. The combination of both blackberries and nectarines was fantastic. I will try this again with something else soon. Also, seasoning both the Pla.. POLENTA (see?) and the chicken in the same seasoning sort of dulled it out. It turned into being just an extra mushy patty on top of my bed of spinach. But, it was my first try with this corn meal thing, so I sure as hell will try it again. On a positive note, it was rather healthy for me… so it’s a start right?
I’m currently in the process of cooking of spicy pork and pepper sandwhiches that is my mothers awesome boyfriend’s recipe. It smells so fantastic. Make your house smell just as awesome!
First off, you need to fry a package of bacon. You don’t need the meat, just the drippings. So you get a sweet snack while you’re cooking.
Ingrediants needed for the real deal:
Cut (small enough for sandwhich chunks) pork butt or shoulder. Prob about 2-4lbs. Depending on how hungry you are.
2 medium to large size onions
4 cloves of garlic
3 green bell peppers
3 red bell peppers
Small handful of Crushed red pepper
Salt & pepper for taste
Combine the pork, onions, garlic and bacon grease into a large pot. Simmer on medium for about 15 mins.
Add the peppers and spices. Cover and keep on low for 2 hrs.
Serve on rolls of your choice. So delicious!
here’s how you make the best pulled pork outside of going down south.
For starters.. make sure you own a good crock pot. I require one that has a keep warm setting. When I use the slow cooker, I don’t mess around, it gets a good almost 24hrs in there.
Ingredients:
pork shoulder at least 5lbs or more.
Two yellow onions
4 garlic cloves
2 tablespoons of mustard powder
salt & pepper to taste
1 can of rootbeer. preferably barqs or dr. browns
*(see below)
Place the Pork shoulder fat side down in the slow cooker. slice the onions and garlic and place on top, season the top of the meat with the mustard and salt & pepper. And yes, pour that whole can of rootbeer in there. (Trust me on this, it’s what makes this recipe so fantastic) Set the cooker on keep warm. Now it’s important to NEVER open your slow cooker when cooking on keep warm. (You lose at least an hours worth of cooking every time you open that up.) Leave this overnight. I usually start around 9pm and its ready by 5pm the next day. I always follow this recipe cooking at least 16-24 hours for just the best result.
Once its cooked for at least 16 hrs, take out the meat and place on cutting board. Let cool for 15 mins. In the meantime, drain the liquids from the slow cooker. After it has cooled, take two forks and shred the meat going in opposite directions from where you stabbed it. Grab your favorite bbq sauce, I usually go with either Sweet Baby Ray’s or Stubbs. Throw all meat back in the slow cooker on high for about 30 mins and dinner will be the best thing thats ever happened to your mouth. :)
*for a spicier result you can add a few jalapenos, paprika, and cayenne pepper
I’d like to think my father picked this up from his parents. I learned to make this by watching him, so my first recipe on this tumblr will be one I carry close.
My family’s salsa:
8 plum tomatoes
1 large yellow onion
3 cloves of garlic
2-4 (depending on the spice level you can handle) jalapenos
few sprigs of fresh cilantro
2 limes
oil & while vinegar
salt
Boil the tomatoes, onion, and peppers for about 20 mins on medium, or until the tomatoes start to split. If you’d like, peel and slice the onion and pepper in half so its easier to work with later. Drain and let cool. Start to peel the skin off of all the tomatoes and slice the top where they were picked. Take out a food processor or a blender. Put in as much cilantro as your heart desires, the garlic, half of that onion, one pepper, and two peeled tomatoes. Blend until almost a liquid. Then add the rest of the tomatoes, onion, pepper, slice the limes and squeeze the juice in. Add a splash of olive oil, and teaspoon of vinegar (if you’re missing the slight bite add a tablespoon), and salt to your liking. Blend on pulse to keep it semi chunky and then refrigerate for at least 2 hours, but its ten times better if left overnight.
If anyone tries this or any of the other recipes I post, respond! please! I want to hear if you enjoyed it, what you may have done differently, and if there’s anything else you want to learn to make from me.
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