Pulled Pork
First Step: Rubbing
2 T salt
2 T sugar
2 T brown sugar
2 T cumin
2 T chili powder
2 T black pepper
1 T cayenne pepper
1/4 c paprika
12 to 15 lbs pork shoulder
Mix ingredients until well blended. Rinse pork and dry with paper towels. Rub mix all over pork, getting in the folds of meat and fat. Place in large disposable pan, cover with heavy foil and refrigerate overnight, but no more that 24 hours.
Second Step: Cooking and Mopping
1 c cider vinegar
2 T salt
1 T brown sugar
1 t cayenne pepper
1 t red pepper flakes
Preheat oven to 215 degrees. Place oven proof bowl of water in the bottom of oven (to keep moisture in during cooking.) Place meat on center rack, uncovered. Allow 1 - 1 1/2 hours of cooking per pound of meat. During the last 2 to 3 hours of cooking, mix and baste the meat with the mop sauce a couple of times. Shred meat and use with BBQ sauce or as filling for tacos or burritos. The meat freezes and reheats well.
Tortillas
Cook 30 seconds per side on a dry, non-stick skillet or griddle medium heat.
Monday, October 4, 2010
Monday, September 27, 2010
The Best Easy Beef and Broccoli Stir-fry
Ingredients:
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
Directions:
1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2 Add beef and toss.
3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5 Return beef to pan.
6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7 Cook and stir for 2 minutes.
8 Serve over rice. (Wash jasmine rice at least three times. The package recommends 3 cups of water for 2 cups of rice. I do it this way...but doesn't mean you have to!)
3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
2 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
Directions:
1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2 Add beef and toss.
3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5 Return beef to pan.
6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7 Cook and stir for 2 minutes.
8 Serve over rice. (Wash jasmine rice at least three times. The package recommends 3 cups of water for 2 cups of rice. I do it this way...but doesn't mean you have to!)
Chicken Chimichangas & Spanish Rice
Chimichangas
3 cups raw chicken, chopped2 T butter
1 c onion, finely chopped
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas
Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.
Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt
Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas
Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.
Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt
Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.
Creamy White Chicken Chili
Ingredients
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream
Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!
1/2 medium onion (diced)
3 (14 ounce) cans great northern beans
3/4 teaspoon garlic (chopped)
1 teaspoon cumin
3/4 teaspoon oregano
1/4 teaspoon cayenne pepper (more or less depending on what you like)
salt and pepper
2 cups diced cooked chicken (Canned Chicken also works very well)
2 cups chicken broth
1 (4 ounce) can green chilies
12 ounces sour cream
Directions
1.Drain and Rinse Beans.
2.Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
3.Simmer for an hour, stirring occasionally.
4.Add sour cream just before serving!
5.Enjoy!
Monday, September 20, 2010
Chipotle Shrimp Taco's
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Monday, September 13, 2010
Thai Chicken Wrap with Spicy Peanut Sauce
Ingredients
Staple:
chicken breasts
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps
Directions:
Heat a grill pan over high heat. Toss chicken for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.
Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.
Toss chicken with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Staple:
chicken breasts
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps
Directions:
Heat a grill pan over high heat. Toss chicken for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.
Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.
Toss chicken with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Lemon Chicken Pasta
2 tsp. olive oil
4 cloves garlic, minced
3-4 chicken breasts, cut in 1/4 inch strips
1 cup frozen peas, thawed
1 cup carrots, julienned
2 cups chicken broth
8 T cream cheese
4 cups bowtie pasta, cooked (measure raw)
6 T. grated Parmesan cheese
1 tsp grated lemon rind
salt and pepper to taste
Heat oil and saute garlic. Add chicken and cook until chicken is cooked through. Add peas and carrots and cook 2-3 minutes. Remove chicken mixture from pan onto a large plate. Add broth and cream cheese to your pan, cooking over medium heat until cheese melts.; stir constantly with a whisk. Add chicken mixture and cooked pasta to pan. Add Parmesan cheese, lemon rind, salt and pepper and heat through.
I like to serve this extra saucy, so watch the amount of pasta you add. I don't usually use the full 4 cups that this recipe calls for. I also sent a little extra peas and carrots, so you may want to measure, or just add what you will eat.
4 cloves garlic, minced
3-4 chicken breasts, cut in 1/4 inch strips
1 cup frozen peas, thawed
1 cup carrots, julienned
2 cups chicken broth
8 T cream cheese
4 cups bowtie pasta, cooked (measure raw)
6 T. grated Parmesan cheese
1 tsp grated lemon rind
salt and pepper to taste
Heat oil and saute garlic. Add chicken and cook until chicken is cooked through. Add peas and carrots and cook 2-3 minutes. Remove chicken mixture from pan onto a large plate. Add broth and cream cheese to your pan, cooking over medium heat until cheese melts.; stir constantly with a whisk. Add chicken mixture and cooked pasta to pan. Add Parmesan cheese, lemon rind, salt and pepper and heat through.
I like to serve this extra saucy, so watch the amount of pasta you add. I don't usually use the full 4 cups that this recipe calls for. I also sent a little extra peas and carrots, so you may want to measure, or just add what you will eat.
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