BBQ Peach Pulled Pork

 

This recipe was actually our "not so normal" Thanksgiving dinner. My sister, Simone, is normally the turkey person... Alas we are stuck in Covid-Land. Guess the turkey next year will taste that much better. This is from Trisha's Southern Cooking. It was originally for the Instant Pot; not having one, I improvised and used the crockpot. The good news was we did have family. These little cuties, picture below & their parental units! We had Fall Salad (blog: 11/17/13 label: salad), deviled eggs, Twice Baked Potatoes with Bacon & Cheddar Cheese (blog: 5/2/2020 label: potatoes), Beautiful Burger Buns (blog: 8/15/2020 label: yeast bread), Butterhorns (blog: 1/4/16 label: yeast bread), Pumpkin Roll (blog: 12/22/15 label: cake, Cherry Pie (blog: 1/4/14 label: pie, and Cutout Sugar Cookie (blog:4/11/15 label: cookies. 

Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon garlic powder or granules
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 3 pound boneless pork shoulder, cut into three 1 pound pieces
• 2 tablespoons olive oil
• 1 cup chicken stock
• 3 tablespoon apple cider vinegar
• 13 ounce jar peach jam (could not find so used apricot & was not exactly 13 ounces)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 15 ounce can tomato sauce
• 1 tablespoon molasses
• 1 tablespoon soy or tamari sauce
• 1 teaspoon Worceshire sauce
• 3 tablespoons cornstarch plus 3 tablespoons water
• a little shake or 2 of Tabasco
• 1/4 cup fresh parsley, chopped for garnish
• 1 small shallot, minced for garnish

Directions:

Grease the inside of a crockpot.

Combine the cumin, garlic powder, ginger, mustard, onion powder, black pepper, chili powder and salt. Rub the 3 pieces of pork front, back and sides.

Heat the olive oil on medium high heat in a large skillet. Add the pork pieces and brown on all sides. Place seared meat in crockpot. Remove any string around pork.

Combine the chicken stock, apple cider vinegar, jam, Dijon, fresh garlic, tomato sauce, molasses, soy sauce, Worceshire sauce. Pour over pork.

Cook in crockpot on low for about 6 hours or until pork is super tender to be shredded.

Remove the pork onto large platter and shred.

Combine the cornstarch and water to make a slurry and add to the sauce along with the meat. Cook until slightly thickened. 

Adjust salt and pepper. I added some Tabasco as well...

8-10 servings

Ally's Art

The Little Cuties

Creamy Harissa Wings

 

This is a recipe from The Kitchen on Food Network; one of my favorite shows. There are several chiefs cooking together. Geoffrey Zakarian is always dressed in a suit. The show has great tips and is enertaining. I told you I subscribed to Food Network which gives you video access to show, classes, recipes. Keeps me inspired during our most recent Covid Red on Boulder County's dial.😂

Ingredients:

• 1/2 cup full-fat Greek yogurt ( I had only 2% fat)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons harissa ( I have the powder)
• 2 tablespoons Siraccha sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon fresh parsley, minced
• Zest and juice from 2 lemons
• salt and pepper to taste
• a dollup of honey (this was in the reviews)
• 2 1/2 pounds chicken wings (flats and drummettes)
• slice scallions for garnish

Directions:

I prepared the wings according to Crispy Chicken Wings with Two Sauces (blog: 3/2/2020 label:chicken) which bakes first and finishing on the grill.

In a large bowl whisk together all the ingredients except chicken wings. Allow for flavors to meld in the refrigerator.

After finishing the wings on the grill; toss wings with 1/4 cup of sauce and garnish with scallions. Serve with more sauce on the side.

Spicy Ground Beef Tacos

 

We have some friends that raise Oreo cattle. Terry and Larry were kind enough to pop by, all with masks, to drop off some beef for us to try. I normally add hot sausage to my taco concoctions, but wanted to not mask ( no pun intended) the flavor. This would be great over pasta as well! 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce ( I did not have any so used 1 tablespoon tamari and 1 tablespoon ketchup)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon granulated garlic
• 1 1/2 pound ground round beef
• salt and pepper
• 1 15-ounce can diced fire roasted tomatoes
• 1-2 teaspoon Tabasco
• tortilla shells, soft or hard

Directions:

Heat oil in a large skillet over medium-high heat. Add the onion and cook till tender; about 4 minutes.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and granulated garlic. Cook stirring until onion is coated; about 1 minute.

Add the beef and 1 teaspoon salt and pepper (to taste). Break up the beef with a potato masher and cook until no longer pink.

Add the tomatoes (breaking up with potato masher) and the Tabasco. Cook 5-7 minutes. Adjust salt and pepper.

Serve with sauce of choice (we like green chili), shredded cheddar cheese, fresh red onion, lettuce. Try a dollup of Blue Moose hatch green chili cheddar dip!

Creamed Spinach Casserole

 

This is a recipe from Trisha'a Southern Kitchen. I cut the butter down some, used half and half (1 cup vs 1 1/4 cup) instead of heavy cream, red pepper flakes instead of cayenne and added 1/2 Boursin cheese box in place of the cream cheese. I like being able to use the convenience of frozen spinach and I happen to LOVE spinach any which way!

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, minced ( I used minced scallions cause what I had)
• 1 cup half and half
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes
• Two 10 ounce packages frozen chopped spinach, thawed and squeezed dry)
• Salt and pepper to taste
• 1/4 box Boursin cheese
• 2 tablespoons panko breadcrumbs (I used Garlic Breadcrumbs from Baked Pattypan Squash Parmesan blog 8/4/2020 label: vegetable)
• 1/2 cup grated Parmesan, divided

Directions:

Preheat oven to 400-degrees.

Butter a 8x8 baking dish. I used a little from the measured 2 tablespoon butter used in the recipe.

Melt the butter in a skillet and add onion and garlic; sauteing until softened. Stir occasionally.

Add the half and half, nutmeg and red pepper flakes and simmer until slightly thickened. 

Add the spinach, 1/2 teaspoon salt, Boursin cheese, and 1/4 cup Parmesan. Stir till Boursin is melted.

Transfer to the baking dish, sprinkle with breadcrumbs and remaining Parmesan.

Bake for about 15 minutes till bubbling and light golden on top.

Beef Curry

 

This recipe was originally Ina Garten's Lamb and Chickpea Curry. I made it my own using the rub in ground round to make meatballs and used her sauce; eliminating the lamb and chickpeas in the picture. Feel free to use the original recipe! Here goes my version... 

Ingredients for Meatballs:

• 1 pound ground round
• 2 tablespoons Madras curry powder (Madras Curry Powder (3/6/13 label: spices) or store bought
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon rosemary leaves or 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon thyme leaves or 1 teaspoon fresh thyme, minced 
• 1/2 teaspoon fennel, ground 
• salt and pepper 

 Ingredients for Sauce:

• 1/4 cup good olive oil
• 1/2 onion, chopped
• 1/2 tablespoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cup chicken or beef stock
• 1 6-ounce can tomato paste
• 1 (13.5-ounce) can coconut milk
• 1/4 cup white wine vinegar or white wine
• 2 tablespoons maple syrup
• 1 tablespoon harissa (found on Amazon), more to taste if desired
• 1/2 cup or more celery, diced
• 1/2 cup carrots, diced
• 1 teaspoon salt

To serve:

• Basamati steamed rice
• Greek Yogurt
• fresh cilantro

Directions:

Combine all the meatball ingredients in a medium bowl. Set aside for 30 minutes. Form into 16 meatballs by first halving, then keep halving until equals 16 meatballs.

Heat the olive oil in a large saute pan on medium heat and add the onion and ginger and saute 5 minutes.

Add the garlic and cook 1 minute.

Raise the heat to medium high and add the meatballs. Stir occasionally until evenly browned.

Add the broth, coconut milk, wine vinegar, tomato paste, wine vinegar, salt, maple syrup, and harissa (stir into small amount of hot water to form a paste).

Add the carrots and celery, bring to a boil, lower heat and simmer another 30 minutes. I turned heat off and allowed the flavors to mingle while cooling on the stove top, covered.

Adjust your seasonings and serve with rice, yogurt and fresh cilantro. I served as pictured with the rice on the side. 

 

Tuscan Roasted Potatoes with Lemon

 

This is another Ina recipe. I did tweek it a bit. I bought organic fingerling potatoes that came in a 1 1/2 pound bag. They are so cute; with purple, yukon gold and red potatoes. They are so small does not take much to cut in pieces to roast. I used roasted garlic granules instead of fresh garlic, lemon zest and lemon juice in place of the 1/2 lemon cut into wedges. I did used "good" olive oil! Ina insists. Comes together easy. Served with Crispy Skillet Turkey Burgers (blog: 5/16/2020 label: turkey) and tomorrow night going to serve with Ina Garten Parmesan Chicken (blog: 10/31/2020 label: chicken) with marinara and fresh mozzrella. What is not to like?

Ingredients:

• 1 1/2 pound fingerling potatoes, cut in half or quartered depending on size
• 2 large branches fresh rosemary
• 3 teaspoons lemon zest
• 3 teaspoons lemon juice
• 2 1/2 tablespoons olive oil
• granulated garlic to taste or 6 large cloves, smashed and peeled
• 1 1/2 teaspoons salt 
• 1/2 teaspoons pepper

Directions:

Preheat oven to 375-degrees.

In a medium bowl place the prepared potatoes, rosemary, lemon zest, lemon juice, olive oil, and fresh garlic if using. Toss to coat.

On a parchment lined baking sheet spread potatoes in a single layer. Sprinkle with granulated garlic (if not using fresh garlic, salt and pepper.

Roast for 50-60 minutes turning the potatoes every 20 minutes until browned and crisp. Discard rosemary branches.

She finishes with fleur de sel.

Baked Spinach and Zucchini

 

 

Hello, I told you I have a free trial from Food Network. Ina Garten is the bomb! So fun to watch her effortlessly create. I love spinach; so this really was a hit for me. Great for lunch or a side with a protein. As Ina; I used frozen spinach, although alot of the reviews used fresh. I did not have 3 ingredients on hand; so substituted Jarisberg Swiss for the Gruyere and 1/2 of Boursin cheese with 3/4 cup milk for the heavy cream. Also added dried basil for fresh. Next time will follow those ingredients to compare the difference. I did bake in a boring 9x14-inch glass baking dish, but if we were able to have dinner guests; the individual cast iron skillet are so cute! Go away Covid!!!!!

Ingredients:

• 4 tablespoons unsalted butter, divided, melted
• Good olive oil (love she says this)
• 6 scallions, white and green parts, sliced 1/4 inch (some reviews used yellow onion)
• 4 zucchini, sliced in 1/4-inch rounds (1 pound)
• 16 ounce frozen spinach, defrosted (  Ina wanted 20 ounce, but just used one package)
• 1 cup cooked basmati rice
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground nutmeg (this created a wonderful flavor)
• 2 tablespoons fresh squeezed lemon juice (I squeeze fresh lemons and freeze the juice)
• Celtic salt and fresh ground pepper
• 4 large eggs 
• 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 ounces Gruyere cheese, grated

Directions:

Preheat oven to 350-degrees.

Grease a 9x14-inch baking dish or six individual cast iron pans with 2 tablespoons butter and set aside.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the scallions and zucchini and saute 2 minutes. Add the garlic and cook for one minute. 

Lightly press most of the water out of the defrosted spinach and add to the pan.

Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt and 1 teaspoon pepper and toss well.

Transfer to the prepared baking dish.

In a medium bowl, whisk together eggs, cream and remaining 2 tablespoons melted butter and the 1/4 cup Parmesan cheese. 

Pour the mixture over the spinach and zucchini and smooth the top.

Sprinkle with some extra Parmesan and the Gruyere.

Bake for 20-30 minutes, until a knife inserted in center comes out clean.