Tuesday, June 18, 2019

Kalua Pork Sliders with Pineapple Chutney and Spicy Mayo

For the roast:

1 (4 pound) pork shoulder roast
1.5 tbsp liquid smoke
1 generous tbsp Pink Himalayan salt or Hawaiian sea salt
slider buns

1. Trim any large pieces of fat off the roast, leaving some to flavor and moisten the meat as it cooks.

2. Place roast in the bottom of the slow cooker and poke all over with a fork.

3. Pour liquid smoke over the top and then sprinkle with the salt.

4. Cover and cook on low for 8-12 hours, checking for done-ness beginning after 8 hours.

5. Remove pork from cooker and shred in a large bowl, removing any remaining large fat pieces.

6. Serve on slider buns with topped with pineapple salsa and spicy mayo (recipes below).

Serves 6-8

Notes:
If doubling the recipe, just double all the ingredients. No need to adjust the cook time. Leftovers freeze well. Can also be used for pork tacos and barbecue pork sandwiches.

Adapted from Garnish & Glaze

For the pineapple chutney:

1 lb diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 tsp hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tbsp minced garlic
1 tbsp finely grated fresh ginger
Coarse salt, to taste

1. Combine all ingredients in a large saucepan over medium-high heat; bring to a boil.

2. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours

For the spicy mayo:

6 tbsp mayonnaise
2 tsp sriracha
2 tsp white vinegar
Coarse salt, to taste

1. In a small bowl, mix together mayonnaise, two squirts of Sriracha, and lime juice. Taste and add more Sriracha, mixing and testing until desired spiciness is reached. Serve immediately or transfer to an airtight container and store in refrigerator for up to a week.

Chutney and Mayo dapted from Disney Food Blog

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Blueberry Crisp

For the blueberry filling:
4 cups fresh blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
2 tsp lemon juice

For the oat topping:
4 tbsp unsalted butter
1/4 cup brown sugar (packed)
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sliced almonds

1. Preheat oven to 350. Place the blueberries in an ungreased 8×8 or 2 qt baking dish.

2. Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.

3.In a large microwave-safe bowl, melt the butter.

4. Stir brown sugar, flour, oats, cinnamon, and salt into melted butter until thoroughly combined. Stir in the sliced almonds last.

5. Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.

6. Let cool for a few minutes before serving warm with vanilla ice cream.

Serves 9.

Notes:
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave. Can also be served with vanilla or lemon yogurt in place of the ice cream.

Adapted from katiebird bakes

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Sunday, June 9, 2019

String Cheese Manicotti

1 8-ounce box manicotti shells approximately 14 shells
1 pound ground beef
1 onion chopped
1 32-ounce jar marinara sauce
1 teaspoon Italian seasoning
1 teaspoon garlic powder
14 pieces string cheese
1.5 cups shredded mozzarella cheese

1. Preheat oven to 350.

2. Cook manicotti according to package directions.

3. Meanwhile, add ground beef and onion to a large skillet. Brown beef and onion over medium heat until meat is no longer pink.

4. Add marinara sauce, garlic powder and Italian seasoning to skillet. Stir together to combine.

5. Spread half of meat sauce onto the bottom of a 9″ x 13″ baking dish.

6. Stuff each manicotti shell with a piece of string cheese and arrange in a single layer in baking dish.

7. Top manicotti with remaining meat sauce.

8. Bake for 25-30 minutes or until bubbly.

9. Sprinkle with mozzarella cheese and bake an additional 5-10 minutes, or until cheese melts.

Serves 4-6.

Adapted from Melanie Makes.

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About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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