Pulled Pork

Ree Drummonds Pulled Pork

Total: 10 hr 20 min (includes marinating time)
Active: 20 min
Yield: 16 servings
Level: Easy

1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves 
1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Directions: Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight. Preheat the oven to 300 degrees F. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat. Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

Grandma Beth's Cheesy potatoes

Grandma Beth's Cheesy potatoes

1/2 cup onion, grated
6 medium potatoes
3/4 cup butter
3/4 cup flour
4 cups milk
12 oz. sharp cheese, grated
Salt and pepper
Paprika

Boil potatoes until cooked but still firm. Cool; then grate into buttered casserole dish. Mix in grated onion. Melt butter in saucepan, stir in flour and milk to make white sauce. Add grated cheese, season to taste and pour over potatoes. Sprinkle top of casserole with a little grated cheese and paprika. Bake at 350°  F. for 30 minutes or 325°  F. for 45 minutes.

Serves 6-8.

Breakfast Sandwiches

SERVES 4

INGREDIENTS

• FOR THE BISCUITS:
• 5 cups flour
• 5 tbsp. sugar
• 2 tbsp. baking powder
• 1 tbsp. kosher salt
• 10 tbsp. unsalted butter, frozen, plus 4 tbsp., melted
• 1¾ cups buttermilk
• 2 tbsp. honey
• 
  FOR THE TOPPINGS:
• 7 oz. thinly sliced pancetta (about 32 slices)
• Kosher salt and freshly ground black pepper, to taste
• 2 lb. collard greens, trimmed and roughly chopped
• ½ small Vidalia onion, thinly sliced
• ¾ cup chicken stock
• 1 tsp. Dijon mustard
• 1 clove garlic, mashed into a paste
• 1 egg yolk
• ½ cup canola oil
• 1½ tbsp. espresso
• 
  FOR THE EGGS:
• 4 tbsp. unsalted butter
• 8 eggs
• ¼ cup minced chives
• Kosher salt, to taste

INSTRUCTIONS

1. Make the biscuits: Heat oven to 400°. Whisk flour, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into flour mixture; mix to combine. Add buttermilk and, using your hands, gently mix ingredients until a soft dough forms. Transfer dough to a lightly floured surface; pat into a 7" x 9" rectangle, about 2" thick. Using a 4" round cutter, cut out 4 biscuits, reusing scraps as needed. Place biscuits on a parchment paper—lined baking sheet. Bake until golden, 18–20 minutes. Stir melted butter and honey in a bowl; brush over hot biscuits. Return biscuits to oven and cook until golden, 5 minutes more.

2. Make the toppings: Arrange pancetta slices in a single layer on 2 baking sheets; bake until crisp, 5–7 minutes. Pour fat from pancetta into a 12" skillet; set aside. Bring a large pot of salted water to a boil. Cook collards until tender, 4–6 minutes; drain. Heat skillet over medium-high; cook onion until soft, 4–6 minutes. Add cooked collards, the stock, salt, and pepper; simmer until stock has evaporated, 10–12 minutes. Whisk mustard, garlic, yolk, and salt in a bowl; while whisking, slowly drizzle in oil, and then espresso, until aïoli is emulsified.

3. Cook the eggs: Melt 1 tbsp. butter in an 8" nonstick skillet over medium; crack 2 eggs into skillet and break the yolks. Using the tip of a heatproof rubber spatula, gently swirl yolks into whites, making a flat omelette and taking care not to scramble the eggs. Cook until bottom is set, about 3 minutes. Add 1 tbsp. chives and salt; fold omelette into quarters, transfer to a plate, and keep warm. Repeat with remaining ingredients to make 4 omelettes. To assemble: Slice biscuits in half; spread halves with aïoli and divide collards, pancetta, and omelettes between biscuits.

Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce
Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Ingredients:
•1 cup (200g) granulated sugar
•6 Tablespoons (90g) salted butter, cut up into 6 pieces*
•1/2 cup (120ml) heavy cream*
•1 teaspoon salt

Directions:
1.Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2.Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3.Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4.Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5.Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6.Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7.Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8.Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Additional Notes:

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

Challah Bread Wreaths

Recipe

1 1/2 cup milk

1/4 cup sugar
1 tbs salt
1/3 cup soft butter
1/2 cup warm water
2 packages active dry yeast
3 eggs
7 - 7 1/2 cups sifted all purpose flour
1 egg yolk
2 tbs sesame seeds

Combine milk, sugar, salt and butter in saucepan. Heat until bubbles appear around the edge and shortening is melted; cool to lukewarm. Measure warm water into large mixing bowl; sprinkle or crumble in yeast; stir to dissolve. Add lukewarm milk mixture and eggs. Add 4 cups flour and beat until smooth. Add enough remaining flour to make dough easy to handle mixing in with hands, if necessary turn onto floured board.

Knead about 5 minutes or until dough is smooth and elastic. Put dough into large, greased bowl; turn over to bring greased side up; cover with damp towel. Let it rise in warm place (85 degrees F), free from draft, about 1 to 1.5 hours or until doubled in bulk. Punch dough down; let it rise about 30 minutes or until almost doubled again. Punch dough down; turn out onto board; knead to distribute air bubbles; divide in half. Cut each half into 3 equal pieces; braid. Cover. Let rise about 1 hour or until doubled in bulk. Mix egg yolk and water, brush tops and sides of braids; sprinkle with sesame seeds.

Bake at 350 degrees F for 30 to 35 minutes. Makes two loaves.
(Note that he left the sesame seeds off this time)

Spanish Rice

Put a bit of oil in a pan and saute/fry the rice until it is golden brown. Remove pan from heat and add chopped 1/2 onion, 1 diced tomato, 1/4 of a minced garlic, 1 chicken bouillon cube, 1/2 can of tomato sauce and just enough water to cover everything. Return to medium heat and let cook, covered until water is about half way absorbed, then add any veggies you'd like. I put corn, chopped carrots and red bell peppers in mine. Cover and let simmer until it is fully cooked.

Alternate-
I use a little oil to sauté 1/2 an onion and garlic together. Then I add about 1 c. White rice and brown that. I add 1 can tomato sauce, 2 c. water, and then bring to a boil. I add about 1 1/2-2 tbsp chicken bouillon and a palmful of salt. Let it boil a minute, cover, set to low until fully cooked.

Overnight Oats

For each 1 serving you'll need:

1/2 pint glass jar with lid

Ingredients:
1/3 cup unsweetened almond milk
1/4 cup uncooked rolled oats
1/4 cup yogurt
1 Tbsps. chia seeds
2 tsp. raw honey, or pure maple syrup
1/4 tsp. vanilla
1/4 cup fresh, or frozen blueberries

Instructions:

Combine milk, oats, yogurt, chia seeds, honey, and vanilla in a 1/2-pint jar with a lid; stir well until combined. Gently stir in blueberries. Cover jar with lid.
Refrigerate oatmeal, 8 hours to overnight.
In the morning, give everything a good stir, and enjoy!
Lasts 4-5 days.
And yes, they are eaten cold, like pudding.

Baked Oatmeal- Pumpkin Chocolate Chip

Recipe makes 9x13 

2 cups milk
4 eggs
2 teaspoons vanilla
1/4 cup melted butter
1 (15 ounce) can pumpkin puree
2 over-ripe bananas
1 cup brown sugar
1/2 teaspoon salt
6 cups oats (quick or old fashioned will work)
1/2 cup ground flaxseed
4 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup mini chocolate chips

1-Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray.
2-In a blender, blend the first 8 ingredients, milk through salt.
3-In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with the dry ingredients and stir until well combined. Finally stir in the chocolate chips.
4-Pour batter into greased casserole dish. Bake for about 30-35 minutes, until the edges are set but middle is still soft to the touch.

Acai Bowl

Acai Bowl
Clean Simple Eats

Makes 1 serving

335 calories / 10.5F / 35.5C / 24P

Ingredients:

• 1 frozen unsweetened Açaí pack, Sambazon
• 50g frozen strawberries
• 40g frozen bananas
• 1/4 cup unsweetened Almond & Coconut milk
• 1 serving CSE Simply Vanilla Protein
• 4-6 ice cubes
• Toppings:
• 20g banana, sliced
• 1 Tbs. sliced almonds
• 1 Tbs. granola

Directions:

1. Place frozen Açaí in a blender and pulse until broken up. Scrape down the sides of the blender and add the almond & coconut milk, frozen strawberries & bananas, protein powder and ice. Blend until smooth and thick.
2. Pour into a bowl and top with bananas, almonds and granola.

Sweet Potato and Black Bean Tacos

with Avocado Crema and Cilantro

from Hello Fresh

4 Sweet Potatoes 

1 Yellow Onion 

1/4 oz Cilantro 

4 cloves Garlic 

13.4 oz Black Beans 

2 Limes 

12 Flour Tortillas 

1 oz Honey 

2 tsp Cumin 

2 Avocados 

8 Tablespoons Sour Cream

4 Tablespoons Olive Oil

1. Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.

2. Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.

3. Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.

4. Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.

5. Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.

6. Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.

Nutrition Values/ per serving

Energy (kJ)3598 kJ

Calories860 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate114 g

Sugar19 g

Dietary Fiber21 g

Protein17 g

Cholesterol20 mg

Sodium1010 mg

Peppercorn-Gravy Steak
with Broccoli and Garlic Bread
from Hello Fresh




4 cloves Garlic
4 Scallions
Ciabatta Bread
2 Tablespoons Black Peppercorns
16 oz Broccoli Florets
20 oz Ranch-Cut Steak
2 cubes Beef Stock Concentrate
4 teaspoons Dijon Mustard
4 Tablespoons Sour Cream
6 Tablespoons Butter
4 Tablespoons Vegetable Oil

1. Wash and dry all produce. Take out 2 TBSP butter and let sit at room temperature. Mince or grate garlic. Trim and thinly slice scallions, separating greens and whites. Split ciabatta in half (as if for a sandwich). Place peppercorns in a zip-close bag; crush in bag using a rolling pin or a heavy-bottomed pan
2. Heat a large drizzle of oil in a medium pan over medium-high heat. Add broccoli and 3 TBSP water. Cover pan and let steam until broccoli is bright green and starting to become tender, about 3 minutes. Uncover and allow remaining water to evaporate.
3. Toss a large drizzle of oil and half the garlic into pan with broccoli. Cook until broccoli is crisped and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside. Carefully wipe out pan.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with a paper towel. Season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Set aside to rest. Heat another drizzle of oil in same pan over medium-high heat. Add scallion whites and ¼ tsp crushed peppercorns (use more or less to taste). Cook until softened, about 2 minutes.
 5. Stir stock concentrate, ⅓ cup water, and mustard into pan, scraping up any browned bits on bottom. Simmer until reduced by half, about 2 minutes. Remove from heat and stir in another 1 TBSP butter. Pour mixture into a medium bowl, whisk in sour cream, and set aside. In a small bowl, mix reserved 2 TBSP butter and remaining garlic. Season with salt and pepper.
6. Spread garlic butter onto cut sides of ciabatta. Heat pan used for broccoli over medium-high heat. Add ciabatta buttered-side down and toast until light golden, 2-3 minutes. Thinly slice steak against the grain. Divide between plates and spoon gravy over top. Sprinkle with scallion greens. Serve with broccoli and ciabatta on the side.

Nutrition Values/ per serving

Energy (kJ)3347 kJ

Calories800 kcal

Fat59 g

Saturated Fat23 g

Carbohydrate34 g

Sugar3 g

Dietary Fiber4 g

Protein32 g

Cholesterol170 mg

Sodium

940 mg

Creamy Corn and Pancetta Chowder

Creamy Corn and Pancetta Chowder
with Spinach Salad and Naan Toast
from Hello Fresh



24 oz Yukon Gold Potatoes
1 Yellow Onion
2 Scallions
1 Lime
2 Tablespoons flour
13.5 ounces milk
2 cubes Chicken Stock
4 ounces Pancetta (or bacon)
13.4 ounces Corn
4 pieces of Naan Bread
8 tablespoons Sour Cream
5 ounces Baby Spinach
2 ounces Dried Cranberries
1 ounce Honey Sesame Pecans
1/2 cup Cheddar Cheese
4 Tablespoons Butter
8.5 teaspoons Olive Oil
Salt and Pepper to taste

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve lemon.
2. Melt 2 TBSP butter in a large pot over medium-high heat. Add onion and scallion whites. Cook until very soft, 4-5 minutes. Season with plenty of salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.
3. Stir potatoes, 2½ cups water, and stock concentrates into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.
4. Meanwhile, heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crisp, 6-7 minutes. Remove from pan and set aside on a paper-towel-lined plate to drain. Drain and rinse corn. Place naans on a baking sheet and sprinkle with a drizzle of olive oil; season with salt and pepper. Bake in oven until slightly crisp, 6-8 minutes. Cut naans in half.
5. Once potatoes are tender, lightly mash in pot with a potato masher until chunky—some pieces should be crushed but a few whole ones should still remain. Stir in corn and allow to warm through. Remove pot from heat and let soup cool slightly. Stir in half the sour cream (2 packets). Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.
6. Place spinach, cranberries, and pecans in a large bowl. Add a squeeze or two of lemon and 2½ TBSP olive oil. Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with cheddar, pancetta, and scallion greens. Serve with salad and naans for dipping on the side.

Pineapple Pork Chops

Pineapple Pork Chops with Sugar Snap Peas and Jasmine Rice
4 servings
from Hello Fresh



12 oz Sugar Snap Peas
1 Shallot, minced
2 Limes
1/2 oz Cilantro, finely chopped
8 oz Pineapple, finely chopped
1 cup Jasmine Rice
24 oz Pork Chops
1 oz Honey


1. Cook the rice and keep warm until serving.
2. In a medium bowl, toss together pineapple, 2 tsp shallot, half the cilantro, and juice from half a lime. Season with salt and pepper.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 tablespoons of water. Cook another 1-2 minutes, until the pork is done. Remove from heat and stir in a squeeze of lime.
4. Heat a drizzle of olive oil in a pan over medium-high heat, add snap peas. Cook, tossing occasionally until tender but still slightly crisp, about 3-5 minutes. Season with salt and pepper.
5. Add remaining cilantro and a squeeze of lime to the rice.

Nutrition per serving

510 calories
2g Saturated Fat
21 grams Sugar
42 grams Protein
150 mg Sodium

Milk free•Egg free•Gluten free•Nut free

Orange Chicken Lo Mein

Orange Chicken Lo Mein
Juan Carlos Cruz, Food Network

1 lb chicken, cut into bite sized pieces
1 cup frozen orange juice concentrate, thawed, plus 1/4 cup, thawed
3 T cornstarch
2 t chili garlic sauce
1 T grated ginger
8 ounces lo mein noodles (or spaghetti)
1/2 cup chicken stock
1/3 cup prepared oyster sauce
2 T peanut oil, divided
1/2 red pepper thinly sliced or chopped
1/4 lb snow peas
4 ounces button mushrooms, sliced
1 bunch green onions, sliced

In a bowl, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour.

Cook the noodles and drain, hold in a bowl of cold water.

Remove chicken from refrigerator and drain into a colander; discard marinade.

In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is think, about 5-10 minutes.

While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat. Add red pepper, peas, mushrooms, and green onions. Saute until tender yet still crisp. remove from the heat and set aside.

Heat a non-stick wok or large skillet over high heat. Add remaining 1 T of oil and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken are crispy. When the first 1/3 is fully cooked, remove from pan and repeat with the remaining two portions.

Add all the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine.

Drain the noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.