Moist, fall-off-the-bone ribs smothered in a thick and sticky barbecue sauce. The mesquite chili flavor of the sauce has the perfect amount of spicy undertones. Did I mention that these ribs are made in a slow cooker? Fix it and forget it, baby.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
July 25, 2013
May 2, 2013
Kalua Pulled Pork with Rice and Slaw
I just started watching Arrested Development on Netflix. Why didn't I know about this show sooner!? So funny.
This pulled pork is seriously delicious. It's the closest thing to real smoked meat that comes out of my kitchen, though someday David and I do dream of owning a smoker so we can make REAL barbecue (something we are always craving).
We've eaten this on homemade whole wheat buns and on rice, both with coleslaw. I'm not even normally a coleslaw lover, but this pulled pork makes me one every time I eat it.
On a more housekeeping sort of note, I had contemplated writing an e-book recently about how much weight I have lost while still eating the foods I love. However, after a lot of contemplation I have decided I'd rather do a blog series on the topic, so keep on the look-out for that in the upcoming weeks. I've already started working on it, and I hope to have the first part of the series up by the end of the month. If you are a fan of mine on facebook, you'll get the latest updates on posts here including this upcoming series.
Kalua Pulled Pork
Recipe Source: adapted ever so slightly from Favorite Family Recipes
1 (4 lb) pork roast
2 tablespoons coarse sea salt
1/3 cup liquid smoke
1/4 cup water
Using a small sharp knife, pierce the surface of the pork roast all over. Rub the pork on all sides with ALL of the sea salt. Put the water in the bottom of a large crock pot, and then put the prepared pork roast into the water. Pour liquid smoke evenly over roast. Cook on low for 8-10 hours. DO NOT DRAIN THE JUICE. The meat should shred really easily. Serve with rice, or on buns, and coleslaw (recipe below). We like to drizzle barbecue sauce over it.
Greek Yogurt Coleslaw
Recipe Source: adapted from Lauren's Latest
1 (14 ounce) package cole slaw mix
1 (5-6 ounce) container plain greek yogurt
1/3 cup mayo
1/2 teaspoon salt
1/4 cup white vinegar
3 tablespoons sugar
1/8-1/4 teaspoon pepper (to taste)
1/2 red onion, sliced very thin
3 green onions, sliced
Mix the greek yogurt, mayo, salt, pepper, vinegar, and sugar together. Stir in the cole slaw mix, red onion, and green onions. Let refrigerate one hour before serving with pulled pork.
If you'd like to use this recipe on your food blog my only request is that you give credit where credit is due. For more information on using this content, please click here.
March 7, 2012
Creamy Turkey Tenderloin
Once upon a time when David and I were first married, we were very very poor. In fact we were entirely broke. As a last and very desperate measure we both put our guitars for sale online so that we could pay our rent that month. We were not sure exactly how things would work out but we knew that they would. So we lived off what we had and we waited.
About a week later, my parents paid us a surprise visit. They brought us boxes full of food and filled our freezer with the most wonderful things. Aren't parents the best? This has only happened to us once. After that experience (which was a rude awakening) David got a better paying job and we really worked hard on budgeting our money. I guess that is kind of where this blog came from; my desire to help others use their money just as wisely. I believe you can be rich on any budget, and most importantly, you can eat like a king.
Anyway, we have long since used up the food that my parents brought us on that occasion, except for one last thing: the turkey tenderloin. I always had many ideas for using this, but I would always forget to take it out of the freezer and let it thaw in the fridge. And so it has sat there for months and months.
The other night it was very late and we were already tucked into our warm little bed. I was half asleep, which means David was either asleep or almost there. I am embarrassed to say I was thinking about this turkey tenderloin as I was trying to get some shut eye. Suddenly I had an idea. I jerked david awake and basically told him if he wanted dinner the next day he needed to go take the turkey out of the freezer and put it in the fridge. That was probably rude... He did it anyways.
And he is probably very glad because he loved this little recipe. The turkey is wonderfully tender and moist.
I would like to say that I unfortunately do not know how much this turkey tenderloin cost my mom. It was from Sam's or Costco (I am not sure which). And I cannot find a turkey tenderloin right now at any of the grocery stores here in Rexburg. So, I am basing the price for the meat off of the price per lb. of pork tenderloins (which by the way is a great meat to use in this recipe as well). In other words, the final price per serving of this recipe is more of a ballpark range than an exact amount.
Cut thawed turkey tenderloin into eight equal pieces. Pound with the back of a frying pan until they are about a half inch thick.
3/4 cup all purpose flour
2 eggs, beaten
1 cup seasoned bread crumbs
2 Tbsp veggie oil
Dip each piece of tenderloin first in the flour, then in the eggs, and finally in the breadcrumbs. Heat oil in large frying pan over medium high heat. Cook each side of tenderloins in oil until golden brown and crispy. The meat will not be cooked all the way through. Place tenderloins in a greased 9x13 pan.
1 Tbsp chicken bouillon granules
3/4 cup water
1/2 cup milk
2 Tbsp butter
8 oz. mushrooms, sliced
1 clove garlic, minced
1/2 a small onion diced
2 Tbsp flour
1/2 cup sour cream
Dissolve chicken bouillon granules in water. Add milk. Set aside. Melt butter in the frying pan you cooked the tenderloins in. Add mushrooms, garlic and onion. Saute until mushrooms are dark brown and onions are tender (this should only take a couple of minutes). Add flour to make a roux. Add milk and water mixture slowly, stirring constantly. Heat until sauce simmers. Cook for 3 minutes. Season to taste. Add sour cream.
Pour mushroom gravy over tenderloins. Cover and bake at 350 for 15 minutes. Uncover and bake 15 more minutes or until internal temperature of the turkey reaches 180 degrees. Serve over rice.
recipe source: A Taste Tester Original
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About a week later, my parents paid us a surprise visit. They brought us boxes full of food and filled our freezer with the most wonderful things. Aren't parents the best? This has only happened to us once. After that experience (which was a rude awakening) David got a better paying job and we really worked hard on budgeting our money. I guess that is kind of where this blog came from; my desire to help others use their money just as wisely. I believe you can be rich on any budget, and most importantly, you can eat like a king.
Anyway, we have long since used up the food that my parents brought us on that occasion, except for one last thing: the turkey tenderloin. I always had many ideas for using this, but I would always forget to take it out of the freezer and let it thaw in the fridge. And so it has sat there for months and months.
The other night it was very late and we were already tucked into our warm little bed. I was half asleep, which means David was either asleep or almost there. I am embarrassed to say I was thinking about this turkey tenderloin as I was trying to get some shut eye. Suddenly I had an idea. I jerked david awake and basically told him if he wanted dinner the next day he needed to go take the turkey out of the freezer and put it in the fridge. That was probably rude... He did it anyways.
And he is probably very glad because he loved this little recipe. The turkey is wonderfully tender and moist.
I would like to say that I unfortunately do not know how much this turkey tenderloin cost my mom. It was from Sam's or Costco (I am not sure which). And I cannot find a turkey tenderloin right now at any of the grocery stores here in Rexburg. So, I am basing the price for the meat off of the price per lb. of pork tenderloins (which by the way is a great meat to use in this recipe as well). In other words, the final price per serving of this recipe is more of a ballpark range than an exact amount.
Creamy Turkey Tenderloin
1.5 lb turkey tenderloin (or pork tenderloin, or even chicken breasts)Cut thawed turkey tenderloin into eight equal pieces. Pound with the back of a frying pan until they are about a half inch thick.
3/4 cup all purpose flour
2 eggs, beaten
1 cup seasoned bread crumbs
2 Tbsp veggie oil
Dip each piece of tenderloin first in the flour, then in the eggs, and finally in the breadcrumbs. Heat oil in large frying pan over medium high heat. Cook each side of tenderloins in oil until golden brown and crispy. The meat will not be cooked all the way through. Place tenderloins in a greased 9x13 pan.
1 Tbsp chicken bouillon granules
3/4 cup water
1/2 cup milk
2 Tbsp butter
8 oz. mushrooms, sliced
1 clove garlic, minced
1/2 a small onion diced
2 Tbsp flour
1/2 cup sour cream
Dissolve chicken bouillon granules in water. Add milk. Set aside. Melt butter in the frying pan you cooked the tenderloins in. Add mushrooms, garlic and onion. Saute until mushrooms are dark brown and onions are tender (this should only take a couple of minutes). Add flour to make a roux. Add milk and water mixture slowly, stirring constantly. Heat until sauce simmers. Cook for 3 minutes. Season to taste. Add sour cream.
Pour mushroom gravy over tenderloins. Cover and bake at 350 for 15 minutes. Uncover and bake 15 more minutes or until internal temperature of the turkey reaches 180 degrees. Serve over rice.
recipe source: A Taste Tester Original
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