Posole -Spicy Slow Cooker Pork

This slow cooked recipe is certainly tender and has plenty of delicious add-ons to spice things up!

• 4 Roma Tomatoes Diced
• 1 Shoulder of Pork
• 6 Cups Chicken Broth
• 4 Garlic Cloves
• 1 Onion Coarsley Chopped
• 1 Can Hominy
• 2 Chipolte Peppers Chopped Finely
• 1/2 Cup Chopped Cilantro
• 1 Tablespoon Cumin
• 1 Teaspoon Coriander

Garnishes: Sliced Radishes, Sour Cream, Chives, Chopped Cabbage, Avocado, Shredded Cheese

Optional: Serve with Flour Tortillas

Add everything except for your garnishes to the slow cooker and set on high for 4-5 hours.  The meat should easily fall apart, shred with a fork to evenly distribute in the sauce.  Divide into bowls and top with your favorite garnishes!

Vegetarian Sloppy Joes with Honey Wheat Buns

Substituting mushrooms for ground beef keeps this dish meaty, and the ton of vegetables will make you full!

• 1 Package of Sliced Mushrooms
• 1 Onion
• 1/2 Green Pepper
• 1/2 Red Pepper
• 1 Can Tomato Paste
• 3 Cloves of Garlic
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Olive Oil
• 1/2 Juice from Lime
• 1 Packet Sloppy Joe Seasoning

Heat olive oil in a pan over medium heat.  Roughly chop vegetables and add to oil until lightly browned.  Stir in seasonings and the remaining ingredients.  Simmer until mixture thickens.  Fill buns (see honey wheat bun recipe below) with sloppy joe mix, top with cheese, garnish with pickles, and serve with your favorite salad.

Honey Wheat Buns

• 2 Tablespoons Olive Oil
• 1 1/4 Cups Milk
• 2 Eggs
• 1/4 Cup Honey
• 1/2 Teaspoon Salt
• 2 1/2 Cups White Flour
• 2 Cups Wheat Flour
• 1 1/4 Teaspoons Yeast

Warm milk in microwave, then add honey and stir well.  Place one tablespoon of white flour in the mixture, then add yeast.  Let the sponge sit for 10-15 minutes until foamy.  Add the remaining ingredients except for one egg.  Cover and let rise for 45 minutes.  Roll out dough and punch with round cookie cutter or top of glass.  Place on greased baking sheet and let rise for another 20 minutes.  Set oven to 375.  Separate egg and brush the tops of the buns with only the white.  Bake for about 13-15 minutes.

Veggie Stuffed Poblanos

This healthy twist on chile rellenos is so packed with flavor, you'll never guess it's good for you!

• 3 Poblano Peppers
• 1/2 Cup Panko Bread Crumbs
• 1 Beaten Egg
• 1/4 Cup Prepared Whole Grain Rice
• 1/2 Can Black Beans
• 1 Chopped Onion
• 1 Package Soy Chorizo
• 2 Roma Tomatoes
• 3 Cloves Garlic 
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander
• 1 Tablespoon Fresh Cilantro
• Juice from 1/2 Lime
• 1 Cup Shredded Jack
• 1/2 Cup Mozzarella

Make one slice down the center of the poblano and de-seed.  Place in broiler or use a kitchen torch to blacken the outside of the poblano.  Once evenly bubbled and black, place in a plastic bag to make the skin peeling much easier.  Meanwhile, place the garlic, cilantro, onion, tomato, and black beans in the food processor to chop roughly.  Add the mix and the chorizo to a pan on medium heat.  Add the rest of the seasonings and lime juice.  Stir occassionally and reduce sauce for 15-20 minutes.

Peel the skin off the poblanos, then dip in beaten egg and coat outside with panko breadcrumbs.  Bake panko side down for about 20 minutes on 450 or until golden brown.  Stuff the peppers with rice and chorizo mixture, then top with cheeses.  Place the peppers in the oven on hi broil until the cheese is brown and bubbly.  Serve with sour cream.

Spanish Potatoes with Eggs

Spanish roasted potatoes are an awesome side dish for sharing, or make it a meal for yourself!  Plenty of spices give it that extra kick, all topped with a fried egg.

• 1.5 Lbs potatoes (Or about 2 potatoes)
• 1/4 Cup Chicken Broth
• 1/2 Cup Light Mayonnaise
• 1/3 Cup Water
• 2 Tablespoons Paprika
• 2 Sprigs Fresh Rosemary
• 2 Teaspoons Chili Powder
• 1 Tablespoon Garlic Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• Garnish: Sliced Tomatoes and Hot Sauce
• Optional: Serve with Pimento Dipping Sauce

Quarter potatoes and place into a large microwave safe bowl.  Add water, cover,  and microwave for 14 minutes occasionally stirring.  Drain water and place potatoes in a bag with remaining ingredients except eggs.  Refrigerate for 1 hour.  Set oven to 400 and arrange potatoes on a foil covered baking pan.  Roast for about 20 minutes on each side until crispy.  Top with 2 pan fried eggs, brushing with any reserve marinade.  Sprinkle with paprika and garnish with sliced tomatoes and hot sauce.

Edamame and Garbanzo Salad

This healthy salad has plenty of flavor and pairs well with seafood.  I served this with crab cakes for a fresh twist!

• 1/2 Cup Steamed Edamame
• 1/2 Cup Cooked Corn
• 1/4 Cup Canned Garbanzo Beans
• 1/2 Chopped White Onion
• 1 Large Tomato 
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Clove Crushed Garlic
• 1 Tablespoon Italian Seasoning 
• 1/2 Teaspoon Salt
• Cracked Pepper

Slice the tomato thinly and place on a wire rack in the oven.  Roast at 450 degree for about 20 minutes.  Once finished, dice and combine all other ingredients.  Serve warm or chilled.

Thai Beef

Marinate thinly sliced beef in this heavenly mixture for only 20 minutes and you are ready to cook!

• 1/2 Lb Steak, Thinly Sliced
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Teaspoon Honey
• 1 Teaspoon Chopped Ginger

Tenderize the meat and add all ingredients to a bag or pan to marinate for at least 20 minutes.  Heat a skillet on high coated in oil.  Pan fry for a minute on each side.

• Garnish with Scallions and Fried Onions

Macaroni and Cheese Waffles with Ham

What a melty, fun breakfast treat!  Well, I suppose it's good anytime...especially those breakfast for dinner nights.

• 1 Cup Small Pasta Shells or Elbow Macaroni
• 1 Cup Cheese (Any kind is fine, I used Cheddar)
• 1 Slice of Ham
• 1 Egg
• Italian Seasoning
• 1 Tablespoon Parmesan
• 1/2 Cup Breadcrumbs
• Chives to Garnish, If Desired

Boil water to cook your pasta as directed, or using leftover mac n' cheese works too.  Once pasta is tender, drain water and add the cheese.  Slice the ham into small cubes and add to mixture.  Stir until the mixture is well combined.  Let the pasta cool for at least 15 minutes in fridge.  

Make 4 small balls of pasta, rolling each by hand.  In another bowl combine Parmesan, Italian seasoning to taste, and breadcrumbs.  Dip each pasta ball into the beaten egg, then roll in breadcrumb mixture.  Heat waffle iron and coat with non-stick spray.  Place one pasta ball in each quadrant, then press and cook for about 3 minutes or until golden brown.

Sushi Without Rice - Avocado and Crab Rolls

Try using lettuce and a spring roll wrapper instead of rice!  These amazing avocado and crab rolls are both healthy and delicious.  Plus, they easier to make than the traditional method. 

• 2 Spring Roll Wrappers or Rice Paper
• 1 Avocado
• 2 Leaves of Romaine Lettuce
• 5 Sticks of Imitation Crab
• 1/2 Cucumber
• Chopped Green Onion
• Roe or Tobiko
• Sriracha & Mayonnaise Sauce

Cut the edges off the cucumber and slice into sticks.  Split the avocado in half and remove the seed.  Using one side, slice the avocado into sticks. Wet the rice paper by running water over the sides, then place on a non-stick surface or plate.  Place a piece of lettuce in the center, then two slices of crab, avocado, and cucumber pieces.  Fold the edges inward, then roll very tightly.  Using a sharp wet knife, slice the roll into pieces.  Repeat to make a second roll if desired.

To decorate the roll, take the other slide of your avocado and slice very thinly while still in the shell.  Scoop with a large spoon.  Fan the avocado out, placing two thin slices to cover each roll.  Chop one crab stick in three pieces, then shred over the top of the rolls.  Mix 1 part sriracha to 2 parts mayonnaise and drizzle on top.  Finish my sprinkling the tobiko and green onions.  

Inside-Out Rolls - Smoked Salmon and Cream Cheese

I know making your own sushi can look intimidating, but with a bamboo mat and a little practice you can master this beautiful art.  Fresh ingredients are key, and for this roll I used gravalox since I don't live in a place that sells sushi grade fish.

• 1 Cup Sushi Rice
• 1 Tablespoon Rice Vinegar
• Nigiri or Seaweed Paper
• Lox
• 1 Cucumber
• 1 Avocado
• Green Onions
• Cream Cheese
• Saran Wrap
• Bamboo Mat

Steam sushi rice as directed, then toss with rice vinegar once the rice has cooled.  You can toss using a rice spatula, but I find it easier to toss with wet hands.  *Always use wet hands to handle the sushi rice to avoid sticking.  Place a layer of plastic wrap over the bamboo mat, then place the seaweed wrapper on top.  Sprinkle the rice over the nigiri, it should be completely covered but do not use too much rice.

 Flip the paper over so you have the rice side on the plastic wrap.  Slice your avocado and cucumber into this sticks, then place in a strip near the end closest to you.  Fold the end over and firmly press away from you while lifting the plastic wrap as you roll.  Use even, firm pressure until you reach the end.

Spread a thin layer of cream cheese over the top of the roll.  Then wrap thin slices of the salmon around the roll.  You can cover only the top half, or wrap around the entire roll.  Slice using a very sharp wet knife.  This will prevent squashing and sticking. Serve with pickled ginger, wasabi, and soy sauce!

Slow Cooker Korean BBQ Pork with Pickled Red Cabbage Slaw

I've slow cooked plenty of pork, but this is by far one of the tastiest dishes!  Tangy Korean BBQ sauce and ultra tender meat paired with a pickled slaw will have you cooking this again and again.

Slow-Cooker Pork:

• 4-5 Lb Pork Shoulder 
• 3/4 Cup Soy Sauce
• 5 Tablespoons of Sriracha Sauce
• 4 Tablespoons Clover Honey
• 4 Tablespoons Ketchup
• 1 Tablespoons Hot Sesame Oil
• 4 Tablespoons Hoisin Sauce
• 2 Teaspoons Chinese Five Spice
• 2 Tablespoons Freshly Chopped Ginger
• 5 Crushed Garlic Cloves
• 1/2 Cup Rice Vinegar

Combine all ingredients in your slow cooker, and set to high for 4 hours.  Once meat is cooked, thinly slice or pull the meat of the bone with a fork.  Reserve the sauce from the slow cooker, place in a pan and cook on high until the sauce is thick.  Return your meat to the sauce and toss.  Serve over rice, cabbage, or on a sandwich.  

Pickled Red Cabbage Slaw

• 1 Small Red Cabbage
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Brown sugar
• 1/2 Cup Rice Vinegar
• 1 Teaspoon Soy Sauce

This is best made the day before you make your BBQ pork.  Usually about 24 hours of marinating and your slaw will be perfect.  However, it still tastes great after only an hour.  Thinly slice the red cabbage and combine all the ingredients in a plastic bag.  Shake the bag and place flat in the refrigerator until ready to use. Garnish your slaw with toasted sesame seeds, cilantro, or chopped green onion.

   

Make English Muffins at Home!

Once you taste these english muffins hot off the grill, you'll never buy them again!  Simple ingredients and no special tools required.  It's the perfect combination of crispy and melty.  For a healthier multi-grain version, just substitute half of the white flour for whole wheat!

I usually have King Arthur flour on hand, so this recipe is similar to the one on their website:

http://www.kingarthurflour.com/recipes/english-muffins-recipe

However, I made these without a bread machine, added a little more flour, and some buttermilk for a sourdough type of flavor.

• 3/4 Cups Warm Milk
• 3/4 Cups Warm Buttermilk
• 3 Tablespoons Butter
• 1 1/2 Teaspoons Salt
• 2 Tablespoons Sugar
• 1 Beaten Large Egg
• 4 3/4 Cups Flour
• 2 Teaspoons Yeast
• Semolina to Prevent Pan Sticking

Add butter and milk into a glass or plastic container and microwave for 10-15 seconds at a time until butter is almost completely melted.  *Do not overheat the milk as this will cause the yeast to die.  Place the rest of the ingredients (Except Semolina) into a large glass bowl.  Make a hole in the center of the flour and pour the milk mixture inside.  Stir with a spatula until the dough becomes very smooth and sticky.  Knead the rest by hand about five minutes, then cover and let sit for 90 minutes or dough has doubled.  

Once the dough has doubled, punch down and separate into small balls.  If preferred, you can roll the dough out and use a muffin ring or glass to press the dough into a perfect circle.  I like them all a bit different, so I roll them into a ball and press them flat.  Heat a cast iron pan or griddle to a medium to low temperature.  Sprinkle each side lightly with the semolina and place on the grill, they should puff up while cooking.  Turn once, and let rest for a few minutes.  

Chef's Tip: To retain all the beautiful texture on the inside, do not cut with a knife.  Rather, split them with a fork and return them to the pan to toast the inside.

Slow Pokes -Escargot Wrapped in Puff Pastry

If you enjoy escargot, try this unique fusion by wrapping the snails in puff pastry and serving with garlic pesto.  They look elegant, melt in your mouth, and are very easy to assemble.  Even if you are not a fan of snails, try a variation mentioned below.

• 1 Package Escargot (I buy my snails on Amazon.com in the can...classy, I know!)
• 2 Sheets of Frozen Puff Pastry
• 3 Tablespoons of Butter
• 2 Tablespoons Fresh Parsley
• 3 Crushed Garlic Cloves
• 2 Tablespoons Italian Seasoning
• 2 Tablespoons Parmesan Cheese
• 1 Tsp Cracked Pepper

While your puff pastry defrosts for 30 minutes, heat butter in a skillet.   Prepare your chopped herbs and garlic, then add to the butter and cook for 3-4 minutes.  Add the drained can of snails, lower the heat, and simmer for a few minutes until the flavor has infused with the snails.  Once the pastry has defrosted, use a sharp knife to cut the pastry into small squares.  Place a snail and a bit of the garlic butter sauce in the center of each square.  Then pinch the both ends into a wrapped candy shape.  Bake for about 10 minutes or until golden brown.  Garnish with leftover butter sauce and sprinkle with Parmesan. 

You will usually have a little puff pastry leftover.  Almost anything is delicious in pastry...I love to stuff the extra with spinach, cheese, and sausage!  Try your hand at leftover fridge items, or something creative and zesty like smoked salmon and dilled cream cheese.  Cheddar and broccoli bits are a favorite of almost anyone, or stuff some mozzarella and bacon in the center.  There are endless possibilities, have fun!

Pierogies or Polish Dumplings

The pierogi is so versatile, you can stuff it with almost any filling you like!  I've had some excellent sauerkraut and potato, mushroom, even macaroni and cheese pierogies.  For this recipe, I use the traditional Polish filling of mashed potato and caramelized onion.

The Dough:

• 16 Ounces of Sour Cream (I used the light version)
• 3 Cups of White Flour

The Filling

• 1 Cup Mashed potatoes (I cheated and used the instant version...you'll never know the difference)
• 1/2 Onion Diced
• 1 Tablespoon Butter

Mix the dough ingredients together thoroughly.  If the dough is too tacky, add a bit of additional flour until it is smooth.  Wrap in plastic then let rest while you prepare the filling.  Boil water as directed for your instant mash and stir in the potato.  Transfer the potatoes to a different bowl, then add butter to your hot pan.  Once butter is melted, add the diced onions and cook until transparent.  Combine potatoes and onion, and you're ready to make the dumplings!

On a floured surface, roll out the dough.  Cut round circles by pressing the top of a glass into the dough.  Repeat until you have used all the dough.  Place a hazelnut sized portion of the filling into the center of each disk.  Fold the disk in half and press at the seam.  If your dough will not stick together, brush a little water across the seam.  After you have assembled your pierogies, pan fry until golden brown.  Alternatively, you can boil them for 3-4 minutes.  

Blackened Shark and Grits

This spin-off on the traditional Cajun shrimp and grits is so flavorful.  Paired with cheesy grits, the spiced scallops and shark are the perfect compliment.  I usually make this with blackened tilapia or shrimp, so feel free to modify with whatever ingredients are available to you.

The Grits:

• 1 Cup of Quick Cooking Grits (Not Instant)
• Water (As directed on your grits package)
• 2 Tablespoons Butter
• 1 Cup Shredded Cheddar
• 1 Cube Bullion 
• Salt and Pepper
• 1/4 Cup Milk

The Seafood:

• 6 Large Scallops 
• 1 Large Steak of Shark
• 2-3 Cups Fresh Spinach
• Blackening Seasoning
• 3 Tablespoons Butter
• 2 Cloves Garlic

I prefer to cook my grits in the slow cooker, it gives me some extra prep time and they always come out perfect!  Place only the water, bullion, and grits in a slow cooker on high for 2-3 hours.  When finished, add in the remaining ingredients.  

Melt butter in saucepan.  Meanwhile, prepare a plate with blackening seasoning on it.  When the butter is melted, dip the seafood in and roll in blackening seasoning.  If using shark, remove the dark center with a pairing knife and leave the skin on.  You can coat one side, or both for more spice.  Return the seafood to the pan on medium, then cook turning once to brown both sides.  Internal temperature should be 145 when fully cooked.  Once your seafood is done cooking, remove from pan and place garlic and fresh spinach in the same seasoned pan.  Stir until the spinach is wilted.  

Place a hearty helping of your cheesy grits on the plate, then add the seafood and spinach.  Garnish with lemon and parsley.  Enjoy!