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.