Slow Cooker Pulled Pork Paninis with Caramelized Onions and Homemade BBQ Sauce Today we have an awesome guest post from my friend, Jaymee. She recently started a beautiful food blog called E is for Eat. She is cooking up a storm and has a wide variety of recipes. Check it out! This recipe looks absolutely amazing. I'm delighted to share a recipe on 365 Days of Slow Cooking. Pulled Pork Paninis with Caramelized Onions & Homemade BBQ Sauce Makes 4-6 servings 2-3 pounds boneless pork shoulder (pork butt) 1/2 to 3/4 cup of dry spice rub, recipe follows 4 garlic cloves, smashed and peeled 2 large onions, sliced 1/4 cup water or apple juice 1/2 teaspoon liquid smoke 1 1/2 cups BBQ sauce, recipe follows 1 tablespoon olive oil Sourdough bread, sliced (I used whole wheat sourdough) Sharp cheddar cheese, sliced (I used a light white cheddar) Butter or olive oil 1. 2. 3. 4. 5. Review: I may be biased, but this is without a doubt a five star recipe in my book. For the rub: 1/4 cup paprika 3 tablespoons packed brown sugar or muscovado 2 tablespoons Kosher salt 1 tablespoon chile powder
Chipotle Salsa with Pan-Roasted Tomatillos - Cook Like a Champion There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. I couldn’t keep this recipe from you anymore because it’s pretty much the best salsa I’ve ever had. This recipe, with a whopping three ingredients, is about as simple as salsa gets. Chipotle Salsa with Pan-Roasted Tomatillos Makes about 1 1/4 cups Ingredients: 4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces) 3 cloves garlic, peeled 2 chipotles in adobo (more or less depending on the level of heat you want) Directions: Place a large, nonstick skillet over medium-high heat.
Crab Cakes - Cook This! Not That - Mens Health We leave mayo and a deep fryer out of the equation to make flavorful, healthy crab cakes In the skilled hands of a four-star chef or a seafaring Maryland man, the goal of a crab cake is simple: Use just enough ingredients to build flavor and bind the cakes, but never at the expense of the crab itself. The goal of the corporate cook is quite different: Make an inexpensive crab cake that will hold together under duress and leave them wanting more. That's why mayo and a deep fryer are invariably part of the process. Our cakes take the former route. You'll Need: 1 can (16 oz) jumbo lump crab meat 2 Tbsp minced jalapeno 2 scallions, chopped 1/2 cup minced red bell pepper 1 egg, lightly beaten 2 tsp Dijon mustard Juice of 1 lemon 1/4 tsp Old Bay seasoning 1/2 tsp salt 3/4 cup bread crumbsMango-Avocado Salsa How to Make It: *Preheat the oven to 425F. *Gently mix everything but 1/2 cup of the bread crumbs. *Bake until golden brown on the outside, 12 to 15 minutes.
Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
Barbecue Chicken Rolls You are cordially invited: Who: You, Dr. Drew, and his team of addiction medicine specialists What: An intervention for Miss Andie Mitchell, a dangerously addicted egg roll wrap pusher When: Immediately Where: Andie’s home, Seattle, WA Why: Because in one month’s time, Miss Mitchell has exhibited signs of extreme dependency on egg roll wrappers. If you or someone you love is suffering from extreme dependency on egg roll wrappers, seek help by calling 1-800-Egg-Roll. If you are a mature adult, able to use egg roll wrappers in a responsible manner, feel free to make barbecue chicken rolls for a snack, dinner, or the Oscars this Sunday. Warning: These rolls are habit-forming. For the complete recipe, substituting barbecue sauce and cheddar cheese, and a step-by-step tutorial, click here. Tagged as: appetizer, barbecue, BBQ, cheddar, cheese, chicken, easy, egg roll, healthy, light, rolls, sauce, wrappers
15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: Tips:
Ike's Place Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes
Chicken and Black Bean Burritos - www.phillyburbs.com: Type A Kitchen I'm so glad you're here today because I've made you glorified Hot Pockets circa 1994. Let me tell you what kind of meal this is. This is the kind of meal you make when your day has gone by in a complete blur. This is the kind of meal you make when your patience is stretched to the max, and you've come to the conclusion that the world has gone mad and you're the only normal person left on Earth. And this is the kind of meal you make when you're so hungry that a Hot Pocket starts sounding like a good idea. No... just, no. Instead, make homemade chicken and black bean hot pocket-style burritos in ten minutes flat. Come on, you have ten minutes. Boneless, skinless chicken is tossed with smoky spices and sauted with creamy black beans. Serve with all your favorite burrito condiments, like sour cream, salsa, and limes. Chicken and Black Bean Burritos Adapted from Cooking Light Magazine Yields 4 servings Ingredients: Preparation: Heat a large skillet over medium-high heat.
Rosemary Truffle Burgers « Our Life in Food Inspiration: I think Brandon could eat truffles/truffle salt/truffle oil at every meal and never tire of it. He just loves it (…and I certainly won’t turn it away, either). We bought a nice little bottle about a year ago that has lasted us a good long time, and it’s always fun experimenting and trying to come up with new uses for it. We love to cook fries or sweet potato fries in goose/duck fat, and then sprinkle them with plenty of Kosher salt and drizzle them with truffle oil. That’s our absolute favorite use of the truffle oil for sure. What We Loved: There were a lot of earthy flavors in this burger that all complemented each other very well. Tips: Rosemary has a pretty potent flavor, so use as much or as little as you’d like, depending on how strong you want that flavor to be. Rosemary Truffle BurgersSource: Original Recipe to Serve 2 1. 2. 3. Like this: Like Loading...
Simple recipe for making homemade marinara sauce from scratch using fresh... There are as many recipes for tomato pasta sauce as there are Italian grandmothers. My Sicilian grandmother used to make her sauce every year from the tomatoes in her garden. Much of the time the sauce had meat in it but I don’t think it was ever exactly the same twice. This is really a base pasta sauce recipe, meant to adapt to whatever you want it to be. While the photo shows the sauce in a jar, I didn’t can this sauce. *******If you’ve found my blog via Google or Stumbleupon, welcome! To print, use the green print button below 2 yellow onions, peeled and diced (about 2 cups diced) 2 Tbsp olive oil 5-6 cloves of garlic, minced (about 2 Tbsp) 2 Tbsp dried herbs (basil, oregano, rosemary, thyme, etc)* mixed, total 1/2 cup red wine*** 12 cups peeled and seeded fresh ripe tomatoes** salt and pepper to taste In a large soup pot, heat up the olive oil. *Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. **Start with 4-5 lbs of fresh, ripe, tomatoes. Like this:
Fluffy Falafel...and an easy Tzatziki! & October 21, 2009 by Linda FALAFEL with TZATZIKI I eat fairly low carb, and the carbs I do eat usually come from veggies and a lot of beans. I LOVE BEANS! This recipe is a great vegetarian dish for when you’re tired of meat or just want something a little different. The sauce is fantastic – make it ahead to let the flavors meld. Falafel: 1 medium onion, finely chopped 1/2 cup fresh or 1/4 cup dried parsley 2 cloves garlic, chopped One 15-ounce can chickpeas (garbanzo beans) OR Cannellini , drained 1 egg 2 teaspoons cumin 1 teaspoon dried or 2 tablespoons fresh cilantro 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon oregano Dash cayenne pepper 1 teaspoon lemon juice 1 teaspoon baking powder 1/2 cup Panko bread crumbs 1 tablespoon flour Oil for frying or nonstick vegetable spray In food processor place onion, parsley, and garlic. Transfer to a bowl and mix in the egg, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, bread crumbs, and flour. Tzatziki: 1/2 teaspoon sugar