Crockpot Lechon (Pulled Pork) with Cuban Mojito Sauce. Monday, January 2, 2012 Crockpot Lechon (Pulled Pork) with Cuban Mojito Sauce It’s a New Year! Hallelujah. 2011 was an interesting year to say the least. Though the year was filled with heartache & a lot of tears (and of course the subsequent added pounds that came along with it hah), we are also able to look back and see the many blessings and provisions over the course of the last 365 days.
We started the new year out with one incredible meal… hopefully setting the tone for 2012 The hubs’ is a Georgia boy with deeply southern family roots. So this New Year’s meal, was a mix of my upbringing and a mix of the hubs’ upbringing! }, and sweet PLANTAINS (my fav!). Before our Christmas/New Year’s break, I talked to my Cuban co-worker (shout-out to Nancita!) Let, me tell you… this meal turned out IN.CRED.IBLE. I’m typically not a big pork person (other than bacon – I looovvve me some bacon), but this lechon makes me want to eat pork every day. Oh, and if you missed them: Emily Bites - Weight Watchers Friendly Recipes: French Dip "Cupcakes" French Dip “Cupcakes” I make a lot of lists as a food blogger. Currently my “up next” list, where I index the next few recipes I’d like to make, has 53 ideas on it.
That should keep me busy for a while on its own, but it grows every day as I think of something new or see something I want to adapt. If only I was a full time food blogger…*daydreams*. The list is getting so long that I actually implemented a color coded system to determine the order in which I plan to make each recipe. The great thing about this is that I really love making lists. The funny thing is that I rarely stick to them.
These “cupcakes” definitely satisfied my French Dip craving. French Dip "Cupcakes" Ingredients: Directions: Pre-heat the oven to 375. Weight Watchers Points Plus:4 per cupcakes (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information: 129 calories, 8 g carbs, 4 g fat, 14 g protein, 0 g fiber (from myfitnesspal.com) Farmers’ Market Stir-Fry. By Lisa, on May 5th, 2010 It’s no secret that I recently started perusing our local farmer’s market. These outings have left me with a variety of nutritious, tasty vegetables…that I often times have no idea what to do with! Which is exactly why I am so excited about this stir-fry recipe. I was able to use 5 of the items that I found at the farmers’ market in this one recipe – that is definitely a record!
Farmers’ Market Stir-Fry ¼ cup soy sauce, low sodium recommended¾ cup water1 tbsp peeled & freshly grated ginger2 tbsp honey3 – 4 servings of brown rice2 to 3 tbsp oil2 to 3 cups of sliced veggies, onions and/or meat or seafood (I used radishes, carrots, mushrooms, spinach & green onions from the farmers’ market plus some all natural shrimp from Earthfare)Optional: side of pineapple or mango Start the rice according to directions on the package.To make the sauce combine the next four ingredients (soy sauce, water, ginger & honey) in a small pot over high heat. Korean BBQ recipes. Basics of Korean BBQ Korean BBQ has become increasingly popular in restaurants across the country because of its unique flavor and distinctive grilling method.
Many Korean BBQ establishments are even equipped with in-table grills to let the diners do their own cooking. But you don't have to have in-table grills to enjoy Korean BBQ at home; you just need to have a grill, grill pan or a skillet. True, you won't get the grilled flavor or grill marks using a skillet, but the basic concept is the same, allowing you to adapt Korean BBQ recipes to the kitchenware you have on hand. There are two types of Korean BBQ, one type features marinated foods while the other features food that has not been marinated.
Korean BBQ Beef There are a few different kinds of beef marinades, but the most popular is galbi (recipe below). Korean BBQ Pork The most common type of Korean BBQ pork is a spicy pork dish called bulgogi (recipe below). Korean BBQ Chicken Korean BBQ recipes Beef Galbi Makes 4 servings 2. 3. 2. 2. Flank Steak with Shallot Butter and Balsamic Sauce. Steak is sexy. Yes. It is. There’s nothing like a perfectly cooked piece of melt in your mouth steak. For me that means medium. Not too rare, definitely not too done. Nothing worse than a piece of overcooked meat. If I wanted beef jerky I would have gotten beef jerky (I happen to adore beef jerky just not when I’m craving a melt in your mouth steak). I think my fear of the flame comes because I have a teensy weensy problem with control. Why do I suddenly get it you ask? Whew, my grilling dilemma is solved. And because you can never have too many options here are an additional 7 WAYS TO COOK A FLANK STEAK Baci!
Disclaimer: Cymax provided me with a Napoleon Infrared Grill for review purposes. Steak with Shallot, Butter & Balsamic Sauce What You Will Need: 2 pound flank steak salt/pepper 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 shallot - minced 2 tablespoons balsamic vinegar 1 tablespoon fresh flat leaf Italian parsley - roughly chopped What To Do: Preheat grill. Spiced Beef Empanadas with Lime Sour Cream Recipe.