Slow Cooker Pulled Pork with a Fresh Corn Salad

July 11, 2012 By

What’s Cookin’ Wednesday is back in action! Because I left you for awhile I have two recipes to share with you today. Both of them are yummy and I’m actually really proud of myself because I made them up by adapting a couple recipes that I found. I’m especially proud of the pulled pork because I got the thumbs up from Ben (my hubs). He’s been craving pulled pork and I was thinking of a traditional tomato-based BBQ pulled pork, but he wanted vinegar-based. He told me this AFTER we went grocery shopping. Luckily, we’re pretty heavily stocked on basics and I was able to pull something together. I hope you enjoy!

Slow Cooker Pulled Pork, Eastern NC Style (Vinegar Based)

Ingredients:

  • 2lbs pork tenderloin
  • 1/4 cup apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup Eastern NC BBQ Sauce

Directions:

  1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and onion powder. Cover and set to high 6 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
  2. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce. Cook on high one more hour.
  3. Place on bun or eat alone!

Fresh Corn Salad adapted from Better Homes & Gardens

Ingredients:

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 ears fresh corn
  • 1/2 cup cucumber, seeded but not peeled, diced
  • 1/2 cup cherry tomatoes, halved or quartered
  • 1/2 tsp sea salt
  • 1 to 2 cups small arugula leaves

Directions:

  1. For dressing, in a glass bowl, whisk together vinegar, sugar, the 1 tsp. kosher salt, and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad.
  2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
  3. At serving time, transfer corn mixture to serving bowl. Season with 1/2 tsp sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately.

Enjoy!


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Spicy Avocado Chicken Enchiladas

June 27, 2012 By

So I definitely posted on FB a week or so ago that I was going to share this recipe… and then I totally didn’t. I know you’ve been desperately waiting for this recipe. ;) So here it is! I found it via Pinterest – my addiction is back and stronger than ever. Between getting ready to move and finding out we’re having a boy, I can’t get off that damn site. I have A LOT of sewing, DIYing and crafting to do once I have more space.

A few things to note about this recipe: leftovers aren’t that great because the avocado starts to brown so think about making this for a dinner party or a large family. We live off leftovers in this house and they go into my weekly meal planning, so I was a little bummed the enchiladas weren’t as great the second time around.

Spicy Avocado Chicken Enchiladas

Recipe Note: To make these as Spicy as their name, leave in the seeds in the Serrano Pepper and use a “medium” Salsa Verde. For those without the love of heat, seed the Serrano Pepper and use a “mild” Salsa Verde.

Ingredients:

for the sauce:

  • 1 tablespoon butter
  • 1 Serrano pepper, minced
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/4 cup chopped cilantro
  • 1 cup medium salsa verde
  • 1/2 cup fat free sour cream

for the enchiladas:

  • 3 cups chopped cooked chicken breasts (about 4 breasts)
  • 8 oz monterrey jack cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour tortillas

Directions:

  1. Preheat oven to 375°F.
  2. In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
  3. Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

  

 oof… sorry for that horrible pic! the natural light in our new kitchen will be SO much better than the light we currently have. 

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Gnocchi, Sweet Corn & Arugula in Cream Sauce

May 16, 2012 By

Hey hey! This recipe was originally picked by me to be my Mother’s Day dinner… something yummy and so not healthy. However, after spending the majority of the day at the zoo there was no way either of us wanted to cook. We could barely move from the couch! So I saved it for Monday and whipped it up before Ben came home from work. It’s SO easy. I will warn you that it is super filling, so only a small bowl is needed.

I found the recipe in the most recent Better Homes & Gardens mag, but I adjusted it a bit since I don’t have a Dutch oven. (Dutch ovens always remind me of farts — don’t play so innocent, you know what I’m talking about) Here’s my adaptation of the recipe!

Gnocchi, Sweet Corn & Arugula in Cream Sauce

  • 12oz frozen or shelf-stable potato gnocchi
  • 2 small ears fresh sweet corn or 2 cups frozen whole kernel corn (frozen for me)
  • 1 cup half-and-half
  • 3oz package cream cheese, cut up
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil or oregano (I chose basil)
  • 1/4 tsp ground black pepper
  • 3 cups torn fresh arugula
  • crushed red pepper (optional)
  1. Cook gnocchi according to package directions. Drain gnocchi, reserving 1/2 cup pasta water. Do not rinse.
  2. While gnocchi is cooking, cook the corn.
  3. Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
  4. Add corn and gnocchi to sauce. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper and dried herb and crushed red pepper. I also added parmesan cheese.
YUMMMMMM!

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Turkey Meatballs With Tomato and Zucchini Medley

May 9, 2012 By

Holler! Sorry this is so late, but Molly decided it was a no nap kind of day, so I’ve been a little busy to say the least. Anyway, I love love love the South Beach Diet Cookbook. Some of my go-to recipes are South Beach… they are so filling and delicious! So here is a new recipe I tried and it turned out fantastic! I served this on a bed of whole wheat linguine… yum! Enjoy!

Turkey Meatballs With Tomato and Zucchini Medley

Ingredients:

  • 1 lb extra lean ground beef or 1 lb ground turkey breast
  • 1 cup whole wheat bread crumbs
  • 1/2 cup liquid egg substitute or 2 eggs
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 12 tablespoons parmesan cheese, grated
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 4 zucchini, halved lengthwise and sliced
  • 2 yellow squash, halved lengthwise and sliced
  • 2 (16 ounce) cans tomatoes, Italian-style cut
  • 2 (16 ounce) cans crushed tomatoes
  • 1/2 cup basil, fresh chopped (I used dried basil)
  • 2 sprigs basil (to garnish)

Directions:

  1. In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
  2. Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
  3. In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
  4. Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
  5. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
  6. Stir in the chopped basil. Garnish with a the basil sprig.


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Basil Chicken in Coconut-Curry Sauce

April 25, 2012 By

Oh man, my What’s Cookin’ Wednesday logo is so ghetto looking. Anyone wanna make me a new one? I’ll be your best friend :) But in all seriousness, send me some logos and I’ll pick the one I like… you’ll get a dedicated post and a link to your site!

This dish was my go-to dish when I lived with my sister (pre-Ben). I think I made this at least once a week for us. I remember going to play soccer with my hands just smelling of garlic and curry. YUM! I never make it the same because I never really measure or follow any directions when I’m cooking, but here is the recipe I pulled from my Better Homes and Gardens cookbook.

Basil Chicken in Coconut-Curry Sauce

  • 2 teaspoons curry powder
  • 1/2 teaspoon cracked pepper
  • 1/4 teaspoon chili powder
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1/2 of a large, red onion, cut into thin wedges (I don’t use this… onion powder is my BFF!)
  • 2 fresh jalapeno chile peppers, seeded and finely chopped (I keep a jar of jalapenos in my fridge — I use A LOT)
  • 5 cloves garlic, minced
  • 1 13.5 or 14-ounce can unsweetened coconut milk (I use lowfat)
  • 1 tablespoon cornstarch (or 2 tablespoons flour)
  • 3 tablespoons snipped fresh basil (I use dried basil… about a tablespoon or 2)
  • 1 teaspoon grated fresh ginger (I keep a jar of ginger paste in my fridge that works just as well)
  • 3 cups hot cooked rice (I prefer brown rice)
Directions
  1. In a medium bowl combine curry powder, black pepper, 1/4 teaspoon salt, and chili powder. Cut chicken into 1-inch pieces. Add to spice mixture; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat. (I rarely ever marinate my chicken… it tastes just as yummy if you don’t have the time — or you forget).
  2. Pour oil into a wok or large skillet; heat over medium-high heat. Add onion, jalapeno pepper, and garlic; cook and stir about 8 minutes or until crisp-tender. Remove from wok. Add half the chicken to wok. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. (My wok is big enough for all the chicken to cook at one time).
  3. Stir together coconut milk, cornstarch, and 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.

If you noticed in the photo below, I added peas. I just zap some frozen peas and add them to the mixture at the very end. I like a lot of peas, but Ben doesn’t, so I try not to go overboard. You can just add your favorite veggies if you want. They add some pretty greenery!

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Skinny Chicken Enchiladas

April 18, 2012 By

So, it’s Wednesday… oops! I totally forgot what day it was even though I was complaining earlier that this has been the longest week ever. I am so over cleaning and decluttering. The photographer is coming on Friday to take pictures of our place and I’m almost to the point of not giving an eff. How can 2.5 people accumulate so much stuff over the course of 2 years?! Just another reason we’ve outgrown this place. Bittersweet.

Anyway, I’ll shut up and give you your recipe now! :)

Skinny Chicken Enchiladas from Skinnytaste.com – please go there for awesome photos

Ingredients:

For the sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce 
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste

For the chicken: 

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce, then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low fat sour cream or scallions if you wish.  Makes 8 enchiladas.

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Oreo Stuffed Chocolate Chip Cookies

April 11, 2012 By

Today I have a delicious cookie recipe for you. I’ve made these twice now and I keep forgetting how HUGE they turn out. They are seriously cookies on steroids. They are really really yummy! And so not healthy. :)

Enjoy!

Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions
Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Regular chocolate chip cookie compared to the oreo stuffed cookie! WHOA!

 

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Cheez-It Chicken Fingers

April 4, 2012 By

Holler! So today I’ve got something yummy for you. I was in a pinch for dinner ideas recently and one of my friends recommended this EASY meal. Since she sent it to me I’ve made it a few times. Ben totally loves it and it really takes no time at all to prepare. You can use any cheddar crackers… I typically use either the Whole Foods 365 organic crackers or Kashi crackers, but there is really no difference other than your preference.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups Cheez-It Cheddar crackers (3 oz)
  • 3/4 teaspoon black pepper
  • 1 1/4 lb chicken tenders (not coated or cooked)
  • 1/3 cup Dijon mustard

Directions

Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).

Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.

As far as a side goes… the original recipe calls for wilted spinach. Blargh. I just had a simple side salad, but really, any veggie will do. Or you can make sweet potato fries. YUM!
Enjoy!
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Whole Wheat Penne Pesto with Chicken Sausage

March 21, 2012 By

Welcome to What’s Cookin’ Wednesday! Today’s recipe was adapted from Real Simple magazine. It originally called for an orecchiette pasta however it’s hard to find, especially in whole wheat.

Ingredients

  • 12 ounces whole wheat penne
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
  • 1/3 cup pesto
  • 1/2 cup grated Parmesan (2 ounces)
  • salt and pepper for seasoning

Directions

  1. Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry). Season with salt and pepper

 

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Peanut Butter Chocolate Chip Bacon Cookies

March 7, 2012 By

I’m pulling up a recipe from the archives, so pardon the horrible photography. I swear I’ve gotten a little bit better at taking photos from two years ago. The reason I don’t have a new recipe is because I’ve been a bit lazy lately — cooking my go-tos or just having a turkey burger. I’m going to make a pot roast tomorrow if it’s the last thing I do!!

Anyway, these cookies are da bomb. They actually took first place in a “Bacon Off” contest – a cooking contest in which bacon is an ingredient in the recipe. Surprisingly, you can’t really taste the bacon… just a slight saltiness. They are really good, but just warn any vegetarians that reach for the cookies!!

I originally found this recipe at Joy the Baker, a blog I read on a regular basis. Her’s are chocolate chip-less, but I am a chocoholic so I HAD to add them in and I am SO glad I did. I also doubled the recipe because more cookies are always better. Duh.

Peanut Butter Chocolate Chip Bacon Cookies

  • 2 cups peanut butter
  • 2 cups sugar (1 cup brown sugar and 1 cup granulated sugar)
  • 2 eggs
  • 2 teaspoons baking soda
  • 2 handfuls of chocolate chips (or more!)
  • 12 slices of bacon, cooked, cooled and diced
  • (I cooked my bacon in the microwave b/c it’s faster and creates less of a mess, it also tends to get nice and crispy)

Preheat oven to 350 degrees F.
Grease 2 baking sheets with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add eggs and baking soda and mix for another 2 minutes. Fold in cooked bacon and chips. Roll into large walnut sized balls and create a cris-cross pattern with a fork. Bake for 10 minutes, until lightly browned.

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