Pulled Pork Sandwiches

Pin It

Pulled Pork Sandwiches

Adapted from Emeril Lagasse 

This recipe originally called for pork shoulder (as does most other recipes I could find) but slow roasting for 4-6 hours isn't alway practical when you've got a hankering for pulled pork on a weeknight. This recipe uses baked pork tenderloin with a spicy cajun BBQ sauce that will satisfy even the most discerning BBQ elitist. 

This recipe can be used for many dishes-- Try adding to nachos,
to quesadillas or to on a freshly toasted bun! 

• Cajun Pork Rub
• 2 tablespoons smoked paprika
• 2 teaspoons coarse salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 pound pork tenderloin
• Cajun BBQ Sauce
• 4 tablespoons unsalted butter
• 1 1/2 cups finely chopped onions
• 6 cloves garlic, finely chopped
• 2 1/4 teaspoons sweet paprika
• 2 teaspoons Cajun Rub 
• 2 teaspoons dry mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (6-ounce) can tomato paste
• 1 1/2 cups water
• 3/4 cup cider vinegar
• 6 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees F
2. Combine Pork Rub and reserve 2 teaspoons. Rub the rest onto tenderloin, coating well.
3. Heat olive oil in heavy skillet over medium high heat. Sear all sides of the tenderloin and place in baking pan and cover with foil.
4. Bake for 35-40 minutes or until tenderloin reaches the internal temperature of 145 degrees F. Remove and wrap in tinfoil for 5-10 minutes until the pork reaches an internal temperature of 150 degrees F.
5. Meanwhile In a medium saucepan set at medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. 
6. Add the garlic, paprika, 2 teaspoons rub, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. 
7. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. 
8. Add the water, cider vinegar, and brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
9. Remove from heat and allow to cool.
10. Shred pork with two forks and toss in prepared sauce. 

Kaiser Rolls

Pin It

Kaiser Rolls

Adapted from Tastes of Home

I remember thinking that breads and buns would be too difficult and technical to make at home. I was surprised that although a bit time consuming-- the process is actually pretty simple. Wow your friends and family by subtling dropping that these are homemade rolls. :)

• 4 1/2 teaspoons active dry yeast
• 2 cups warm water (110° to 115°), divided
• 4 tablespoons sugar, divided
• 1/3 cup olive oil
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 2 tablespoons melted butter
• sesame seeds

Directions:

1. Preheat oven to 400 degrees F
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inch apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5. Melt butter; brush over rolls. Sprinkle with sesame seeds. With sharp knife or razor, cut a 1/4-in.-deep cross on tops of rolls.
6. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

Butterscotch Brownies

Pin It

Butterscotch Brownies

These are a family favourite. They are so delicious my grandma used to make them to sell. The crazy part is they're super easy to make--usually  the toughest part is keeping CK from cutting into them before they cool.  

• 2 cups brown sugar
• 1/2 cup canola oil
• 2 eggs
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 1 1/3 cup AP flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F
2. Mix oil, sugar, vanilla, eggs and nuts in a bowl
3. Mix dried ingredients in a separate bowl and then add to wet
4. Bake in 8x12 inch pan for 35-40 minutes
5. Remove and let cool completely before cutting

Orecchiette with Italian Sausage & Rapini

Pin It

Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.

Beet Apple Ginger Juice

Pin It

Beet Apple Ginger Juice

Recipe adapted from GOOP

It's Monday, and like every Monday CK and I are uncomfortable from a weekend of rich (albeit delicious) foods. We are ready to turn back to health. This juice is a great start.

For tastier juice- I store all ingredients in the fridge
and drink immediately.

• 2 medium beets, washed and trimmed
• 1 apple, cored (skin left on)
• 2 carrots, washed and trimmed
• 1" hunk of ginger root
• 2 cups of Kale (leaves only)
• 1/2 lemon (zest and pith removed)

Directions:

1. After washing all fruits & veg thoroughly, run through juicer in batches (following dry vegetables ie. kale, with juicier fruits ie. apples)
2. Stir & Enjoy.

White Chocolate & Lime Cookies

Pin It

White Chocolate & Lime Cookies

Recipe borrowed from Evil Shenanigans

In response to the blizzard going on outside my window-- I made the most perfect summer cookies. While it may sound like an unusual combination, I assure you these cookies are a magical synthesis of amazing and wonderful (no exaggeration). 

   One had already been eaten (not by me) 

before I took this picture-- so I think that's

 a good sign!

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon lime juice
• 1 tablespoon lime zest
• 2 1/2 cups AP Flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1- 12oz bag white chocolate chips

Directions:

1. Preheat oven to 350 degrees F
2. Line 2 cookie sheets with parchment paper
3. In a large bowl mix sugar and butter until combined (but not fluffy)
4. Add eggs one at a time, then add vanilla, lime juice and lime zest. Mix to combine.
5. Whisk together flour, baking soda, baking powder and salt in a separate bowl.
6. Mix into created mixture until just combined. Fold in chocolate chips.
7. Shape dough into 1" balls and place 2" apart on baking sheet. Bake 10 minutes until the edges are golden and the centres are just set.
8. Allow to sit on pan for 5 minutes before moving to cooling racks.

Simple Pad Thai

Pin It Simple Pad Thai

Recipe Adapted from M.Coates

This is a very paired down and simple version of Pad Thai that is perfect for a week night dinner. It doesn't use fish sauce-- so I'm sure the purists hate me, and while I love traditional versions of Pad Thai I find this one a tasty quick alternative. Note: Shrimp would be a great addition or substitution to this dish!

• 2 Chicken Breasts, sliced into 1/2" pieces
• 3 cloves of garlic, minced
• 1/4" section of ginger root, grated
• 2 tablespoons olive oil
• 1/2 package rice noodles
• 4 tablespoons peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 teaspoons sweet chili paste (such as sambal oelek)
• chopped peanuts
• bean sprouts
• lime

Directions:

1. Combine peanut butter, soy sauce, water and sweet chili paste in a bowl and whisk until smooth
2. Bring large pot of water to a boil. Turn off burner and add rice noodles. Let steep for 5-6 minutes or until noodles are tender. Drain. Reserve.
3. Meanwhile, in a wok, saute garlic and ginger in olive oil until fragrant. Add chicken and cook until done.
4. Add cooked rice noodles to wok and stir until incorporated. Add sauce and let warm up (about 1 minute)
5. Serve topped with sprouts, chopped peanuts and a squirt of lime. (Serves 2-3)