Sunday, December 27

Rootbeer Pulled Pork Slidders

A quick slow cooker set it and forget it, this is the perfect recipe for game day sliders!

Full time 8 hours
Makes 32 sliders 

The needs-

2-3 lb. boneless pork shoulder
1 can root beer, 12oz
1/4 cup tomato paste
2 tbsp brown sugar
2 tsp worchester sauce
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp hot sauce

The know-

Place all ingredients in slow cooker.

Cook 6 1/2-7 hours on low or until tender.

Remove pork from slow cooker, do not discard liquid. Place pork on a cutting board or food safe surface.

Using two forks shread pork placing shredded meat back into slow cooker.

 Stir contents of slow cooker well to fully blend.
Allow to rest 5-10 minutes before serving.

Serve straight from slow cooker or move to serving bowl, serve with slidder rolls and pickles for best taste!


Tuesday, December 22

HOW TO: Seed a Pomegranate

Pomegranates are perfect for snacking, toppings, baking, and more. You can buy just the seeds in store, but with a little effort you can seed yourself and save a lot of money. Pomegranates keep 2-3 weeks where seeds only keep 3-4 days. It take about ten minutes to de-seed a pomegrantae from start to finish.

Your going to need a few things:

Protective work surface, like a cutting board or mat
Sharp chef or large knife
Hard flat wooden spoon
Large bowl

To get started look at your pomegranate, you will notice that there is a stem area and a "nub", cut pomegranate in half between these two areas. 

Now working with one half look at the inside of your pomegranate, you will see segments or sections of seeds seperated by white flesh.

Make small cuts to the white flesh just to score the surface and help remove seeds.

Turn pomegranate over your bowl and give a gentle but firm squeeze to help loosen seeds by not break them.

Hold pomegranate over bowl and hit several times with the wooden spoon, seeds will fall into bowl.

If any seeds remain inside you can use yors fingers to pop right out.

Pick through seeds to remove any whits flesh or bad seeds that may have dropped into bowl.

Now you are all set to eat or store. Cheers!

Chocolate Covered Pomegranate Clusters

Easy, festive, tasty, this one has it all. The perfect last minute homemade gift or a great year round treat!

Full time 2 hours (includes 1/2 hour dry time and 1 hour hardening time)
Makes approximately 32 clusters

The needs-

12 oz. semi-sweet chocolate chips
1 1/2 cups pomegranate seeds

The know-

Line your working surface with a kitchen towel and a double layer of paper towels.

Pour pomegranate seeds out onto toweled surface.

Cover with additional paper towels and press lightly, do not push down you will break seeds, just pat hands on surface to remove excess moisture.

Remove top layer of paper towels and let seeds air dry for thirty minutes. Do not skip this step, you must have dry seeds or chocolate will not set.

Line a baking sheet with parchment or wax paper.

Place chocolate in a double boiler and whisk until fully melted and smooth, remove from heat to work surface.

Fold dry seeds into chocolate.

Drop 1/2 tbsp clusters onto prepared sheet.

Move to refrigerator for one hour to fully harden.

Plate, bag, or eat. Clusters will keep one-two weeks in refrigerator.


Sunday, December 20

Vegtetarian Loaded Roasted Potatoes

Quick and easy here is a great potato dish full of flavor and fun colors.

Full time 45 minutes
Serves 3-4

The needs-

1/2 lb. potatoes, diced
1/4 cup shredded cheddar
2-3 tbsp vegetarian bacon pieces
2 tbsp butter, diced into 8 pieces
1-2 tbsp dried minced onion
1 tbsp olive oil
1 tbsp dried chives
1 tsp salt
1/2 tsp ground pepper

The know-

Preheat oven to 350' and lightly coat a baking dish with cooking spray.

In a mixing bowl combine olive oil, dried chives, dried onions, salt, and pepper.

Pour into the baking dish.

Top with diced butter cubes.

Add on bacon bits.

Bake in oven 25-30 minutes or until potatoes are easily pierced with a fork.

Remove from oven and top with cheese, return to oven.

Bake 5 minutes or until cheese melts.

Serve with sour cream if desired. Cheers!

Wednesday, December 16

Burgundy Onion Pork Roast

Here is a flavorful and easy pork roast. A few ingredients sometimes is the best way to go!

Full time approximately 40-60 minutes depending on size of roast
Serves 4-6

The needs-

1 1/2-2 lb. pork roast, trimmed of excess fat
1 cup beef stock
3/4 cup burgundy (red) wine or dry red wine
1/3 cup dry onion soup mix (or one package)
1 tbsp olive oil
1 tsp minced garlic

The know-

Heat olive oil and garlic over high heat in a dutch oven for 4-5 minutes or until it begins to golden.

Add in pork and sear 3 minutes per side, searing all 4 sides.

Reduce heat to medium-high. Add in wine and let reduce by half, approximetly 5 minutes.

Add in stock and spread soup mix across surface of pork adding a small amount to liquid as well.

Bring liquid to boil, reduce heat to low, cover let cool for 25-35 minutes or until pork reaches your desired cooking temp.

Move to cutting board and rest 1-2 minutes.

Slice in thick slices.

Move to serving platter and drizzle some of the pan sauces over the top.


Friday, December 11

Stuffed Jalapeños

Fun and great for holiday parties, here is a simple stuffed jalapeño recipe which is sure to get the taste buds smiling!

Full time 45 minutes
Makes 8

The needs-

1 package/tub refrigerated croissant rolls 
8 oz can sweet corn kernels drained
4 oz cream cheese softened
4 jalapeños roughly 5" long and 1/2" wide
1 cup shredded taco blend or cheddar blend cheese
1 tsp salt
1 tsp paprika
1/2 tsp chili powder
1/4 ground black pepper
1/4 tsp ground red pepper (or additional black pepper)

The know-

Heat ovens broiler.

Cut jalapeños in half length wise and remove all the seeds and stems.

Place on a cookie sheet and broil 2-3 minutes to get them softened and skins blistered.

Remove from oven and turn oven down to 350'.

Place jalapeños in bowl tightly wrapped with plastic wrap and set aside.

In a mixing bowl whip cream cheese to a smooth even texture.

Add in corn.

Add in all spices.

Add in cheese set aside.

Remove skins from jalapeños by gently sliding off between fingers working carefully to not break or tear jalapeño.

Lay out jalapeños so they look like little boats.

Stuff with 1-2 tbsp give or take of filling and continue until all have been stuffed.

Open crossiant rolls and spread one out gently press down to widen dough out.

Place jalapeño 1/2" from widest end.

Wrap dough around jalapeño and gently press all three corners to ensure a nice wrap.

Place on cookie or baking sheet and continue with remaining.

Bake in oven for 15 minutes or until golden, serve immediately.


Wednesday, December 9

TEA TIME: Chai Tea Latte

Love chai tea lattes? Want to make them at home? Want that fantastic milky spiced flavor whenever you crave it? Crave no more, this easy to prepare recipe will have you in Chai spice wonderland in no time. You can even prepare it ahead of time and bottle it for up to 2 months!

Makes 8 lattes
Full time: 5-8 minutes (mix time) 15 minutes (to prepare mix and drink)

The needs-

1 cup instant nonfat powder milk
1/2 cup vanilla-flavored instant
powder creamer
1/2 cup diet instant iced tea with lemon flavor powder mix
6 tbsp powdered sugar
4 tsp ground cinnamon
2 tsp ground cloves

For latte:

1/2 cup water
1/2 cup milk
1/4 cup chai mix

The know-

In a large bowl mix all dry ingredients, blend with whisk and try to break any large clumps

Store or use mix as follows

Heat water and milk in a small pot over med-high heat. Stir often to avoid scorching

Once it begins to bubble and show a slight sign of boiling, stir in chai mix.

Whisk vigorously, it should foam up a little.

Continue to heat for 3-4 more minutes, pour into cup and enjoy!

If you want a great find, get yourself a Mr. Coffee Coco-Motion, use this wonderful find to make the perfect chai latte, hot coco, or even mulled cider!