Sunday, August 19, 2007

Pulled Pork Sandwiches-Slow Cooked

I have had these on my must try list for the past couple of weeks, from all the great reviews I have heard about them. I used a 1.5 pound pork tenderloin and it was plenty for us with some leftovers. I used a sauce that we love on ribs, but I think it was a bit spicy for the pork tenderloin, I would use something sweeter next time. I served our pulled pork sandwiches with sweet potato fries (from frozen), it was our first taste of them and they were okay-could have been crispier though. I had planned to make some baked zucchini chips, but I've done so much cooking this weekend, that most of my essential cooking items were in the sink/dishwasher. I plan to make this again, plus it cooks in the slow cooker, which I love since I am usually short on time. The leftovers will be great on some baked potatoes tomorrow for lunch-YUM!

The recipe:

Slow Cooker Pulled Pork (from Allrecipes)
Ingredients:
1 (2 pound) pork tenderloin 1 (12 fluid ounce) can or bottle root beer (I used store brand) 1 (18 ounce) bottle your favorite barbecue sauce (I used Gates Barbeque Sauce) 8 hamburger buns, split and lightly toasted

Directions
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.



Saturday, August 18, 2007

Pasta Dinner



I have a habit of buying pasta EVERY time I go to the grocery store. We have so much and I figured I had better start using it. Today we had some grilled turkey brats and there were three left from the package. I thought they were similar to sausage, so using it like a sausage with sauce seemed okay to me. I decided to just mix it with some marinara and cooked up some farfalle pasta to serve it over. On the side, I heated up a delish-ious foccacia I picked up at the farmer's market this morning. It was a tomato-garlic-carmelized onion with herb foccacia.




Farfalle (bow-tie)




Turkey Brats sliced and heated


Added leftover 1/2 jar of pasta sauce


Added a can of diced Italian tomatoes to make more sauce


Pinch of sugar


A dash of garlic salt


Shredded Parmesan on top




It was a pretty tasty and quick dinner 1 pasta box down 9 to go :)

No Bake Cookies


I haven't even thought about No Bake Cookies since high school. I worked at a pretzel/cookie place and loved eating the No Bake's. Recently while perusing some cooking blogs, I came across a recipe for these yummy treats. This recipe was found at Amber's Delectable Delights blog. I loved her adaptation using coconut. I added the coconut and the nuts which are both listed as optional.


Here's the recipe:


No Bake Cookies (Source:Amber's Delectable Delights)

Ingredients:

2 cups white sugar

1/2 cup butter

1/2 cup milk

1/3 cup unsweetened cocoa powder

2/3 cup peanut butter (creamy or crunchy)

3 cups quick cooking oats

2 tsp vanilla extract

Optional, 1/2 cup chopped peanuts

Optional, 1/3 cup flaked coconut


Directions:
Line 2 large baking sheets with wax paper, parchment paper, or alum. foil and set aside.
Combine sugar, butter, milk, and cocoa in large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Remove from heat and cool 1 minute.

Add peanut butter and stir until melted.


Add oats, vanilla, peanuts and coconut (if desired) and mix well.


Quickly drop mixture by heaping tablespoons onto lined cookie sheets.


Place in refrigerator until set. Once set remove cookies from sheet and place in air tight container in a cool, dry place.

Dill Potato Salad


Last night, I called my good friend Sarah seeking her culinary expertise for a side dish to make with our steaks last night. She never dissapoints. I told her I had red-skin potatoes and zucchini. She told me she had the perfect recipe for me, a dill potato salad. I modified it slightly to what I had on hand and it turned out delish!


Recipe
3 lbs new potatoes
3 tbsp White wine vinegar (this I did not have, so I used (per Sarah's suggestion) pickle juice)
½ C. Dill
1 C. Sour Cream
½ C. Mayo
¼ C. flavorful cheese (I used feta)
(I also added about 2 stalks of chopped celery and a little salt and pepper)

Boil potatoes until tender, meanwhile mix the sour cream, mayo, dill, celery, cheese in a bowl. Drain potatoes and add the vinegar (or in my case pickle juice) over the potatoes. Mix potatoes with the dressing and chill.

For the steak, I just seasoned New York Strips with Tastefully Simple's Mild Morrocan Seasoning Salt and grilled outside. I am a novice at taking food pics, but you get the idea.