Recipes

A New Dish a Week Project: Stuffed Poblano Peppers

Farmer’s Market Goodies!

There are so many things I love about this time of year– but on the top of the list is the produce! Whether it’s through the CSA or at the local farmer’s market, the colors, smells, and tastes are plentiful and I happily open my (reusable!) bag to fill it up with tasty goodness. This past week was our CSA skip week (there’s always one in the season) so we used some leftovers from last week and threw in some goodies from the farmer’s market. CHECK IT OUT. At right is the bountiful harvest we picked up at the Old Town Farmer’s Market. If you’re ever in Old Town, Alexandria- it’s a must. Held on Saturday mornings, it always has delicious and awesome foods; fruits, vegetables, cheeses, meats, freshly squeezed orange juice, pastries, breads, plants, jewelry, baskets, wood carvings, and more. Seriously, it’s awesome. When I saw the ginormo- poblano peppers, I knew instantly what I wanted to make: Stuffed Poblano Peppers!

Ingredients:
2 Large Poblano Peppers (1 per person)
1 Cup Cooked Quinoa (you could also use rice or cous cous or another grain)
1 Cup Charred Corn (it doesn’t have to be charred. You could just cook an ear of corn and cut off the kernels, you could cut them off and then stick them in a frying pan for a little, you could put it in the oven, you could get Trader Joe’s already charred corn.. but trust me, the charred is tasty)
1 Cup Black Beans (or pinto or white or black-eyed, etc)
2-3 Cloves of Garlic
4 Tablespoons Salsa
Fresh Cilantro (if you like it)
1 oz. Cheddar cheese (sliced or shredded)
Salt, Pepper, Red Chili Pepper Flakes

Steps:
1. Pre heat the oven to 350. Slice your peppers down one side and remove the seeds. Place them on a cookie sheet and in the oven for about 10-15 minutes (until they start charring themselves!)
2. While the peppers are in the oven, prep the corn however you’d like. Drain the beans and heat them up in a pan (we obviously used a can of black beans so we heated them all up and had leftovers mmm).
3. Remove peppers from the oven and set aside. Mince garlic and cilantro (if using)
4. In a bowl, combine all ingredients except peppers and cheese and mix to combine.

Corn, black beans, and quinoa

5. Spoon half of the mix into each pepper (you want them full but you still may have leftovers (you can snack on while the peppers are cooking!)
6. Spread the cheese out evenly on top of each filled pepper. Place peppers back in the oven for about 10 minutes- you just want to melt the cheese and let everything warm up.
ENJOY!

Ready to go back in the oven!

These are so good! I topped mine with some spicy guacamole too. you could also easily add in cumin or taco seasoning or even beef or chicken… yummmmmm. I might have to get more poblanos this weekend!

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A New Dish a Week Project: Zucchini Caprese Sandwiches

Summer means a lot of things; hot weather, vacations, a reminder that I don’t get a summer vacation anymore because I’m in the “real world”… and SUMMER SQUASH! One of more recent CSAs had a good deal of zucchini in it. I love zucchini- it’s so versatile- you can pretty much put it in anything and it will bulk up a dish and some great flavor. I also L.O.V.E. anything caprese. How could you ever get enough of fresh mozzarella, basil, and tomato?? YUM! So, why not put the two together. Add in some sourdough and BAM! Now that’s an amazing dish. Thus, this past week, the zucchini caprese sandwich was born:


Ingredients
1 zucchini (you can easily have enough zucchini for two people with a small-medium zucchini)
2oz. fresh mozzarella (again this is for two)
1 bunch of fresh basil (if you have large leaves, you probably want about 6 or so, this is mostly to taste)
1 tomato (use heirloom if you have access- great color and taste!)
2 hard rolls (you could get a small baguette and cut in two, you could use sourdough bread, you could use a wrap… whatever bread you like!)
1 teaspoon olive oil
salt, pepper, red chili pepper flake, garlic (to taste)

Steps:
1. Preheat oven to 350 degrees. Use a sharp knife to slice the zucchini (think pickle sandwich stacker style). By slicing this way, it’s easier to pile them onto a sandwich.
2. In a bowl, toss zucchini slices with olive oil and spices to taste (we used about 2 twists of a salt grinder, 4 twists of a pepper grinder, 3 shakes of a red chili pepper flake bottle, and 5 shakes of the garlic shaker- you could also use fresh garlic!)
3. Spread zucchini evenly on a baking sheet and bake for 4 minutes.
4. Flip zucchini slices over and bake for an additional 3-4 minutes (you’re looking for a slight brownish color)
5. Place zucchini aside to cool. Slice tomato again into sandwich slices. Do the same with the mozzarella cheese.
6. If desired, toast your roll or bread. You can stack however you’d like, we did: a couple slices of zucchini to cover the bread/roll (maybe two layers if you’re feeling crazy), 1oz fresh mozzarella per sandwich, fresh basil, top with tomato. You could also add some fresh ground pepper to the top- YUM!

That’s it! Super easy, super delicious, and in-season! Plus, if you have leftover zucchini, it’s delicious to eat as a snack– it still amazes me how wonderful olive oil and a few spices can make anything taste!

Happy Monday!

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A New Dish a Week: Homemade Hummus

This is another backlog post… on HUMMUS! I think I probably first tried hummus post-college. The idea of it just wasn’t appealing to me. Most likely, I tried it at a work party (we have a bunch of vegetarians). I think I probably tried it on accident and I am SO glad that I did; just delicious. Since that first time, I have had a lot of hummus- some not as good as others, but generally, if it has been made with garlic or olive oil or roasted red peppers, I have loved it. Andrew, on the other hand, doesn’t love hummus. One day, he suggested that we make our own and that perhaps he would like that more. So, off to the store we went, having no idea what we’re doing other than purchasing garbanzo beans and tahini (which I’ll admit, I had no idea what it was until we picked it up off the shelf).

I don’t remember what we put in our first batch but it was awesome. I pretty much ate the whole thing. Andrew said he liked it more than the store-bought kind, so I’ll chalk it up as a success. So, the other week, I was craving hummus… so we went out and got a can of garbanzo beans and set off to make a delicious concoction. And we succeeded! Andrew may not be eating it by the spoonful, but I’ve had it every day this week with breakfast and lunch and I just can’t get enough! I can’t wait to try new varieties of hummus!

Ingredients
1 Can garbanzo beans, rinsed and drained
3 Garlic scapes (had in our farm share, you could use 2 cloves of garlic instead)
3 Teaspoons cayenne pepper
2 Teaspoons black pepper (we used a grinder, not necessary)
2-3 Shakes of a red chili pepper flake bottle
1 Tablespoon tahini
Salt to taste

Directions
1. Dump the garbanzo beans and garlic scapes (or garlic) into a food processor and process until relatively smooth (we make sure the garlic is chopped up as best as possible- with scapes, you’ll have little chunks).
2. Add in the tahini, cayenne, pepper, and red chili flakes. Pulse to combine.
3. Add salt to taste.
4. IMPORTANT: If you let the hummus sit a few hours (overnight is best!) in the refrigerator, the flavors will really mix well and you’ll have a tastier product!

Side Note: for a tasty tasty sandwich, use 2 slices of sourdough bread, a Tablespoon of hummus (or two!) spread on the bread, add a few leaves of fresh basil, and a slice of turkey– DELICIOUS!

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A New Dish a Week: Pickles!

 

Clearly, I’m trying to deal with some of my back-log, thus back-to-back “A New Dish a Week” episodes. This week in our share, we got about 3 pounds of small cucumbers– I saw them and thought, PICKLES! Rather than waiting like we normally do, we went straight home to work on them. The result is 4 pint sized mason jars of sandwich stacker style pickles! YUM!

 

 

Ingredients:
12-16 Small Cucumbers (our farm has pickling cucumbers they’re not the waxy smooth kind you get at the store)
1 Tablespoon Sugar2 Cups Vinegar
2 Cups Water
2 Tablespoons Pickling Salt (We bought our’s at ACE Hardware)
Additional Salt
Fresh Dill (or dried if that’s all you have)
Garlic Cloves (we used 1 large clove per jar)
Black Peppercorns
Mustard Seed
Small Sweet or Spicy Peppers (mini sweet or jalapeno depending on your choice/availability)
Anything else you’d like to try out in your pickle jars!

Other Materials:
4 Pint-Sized Mason Jars
4 Flat Lids and Screw Tops for Mason Jars
Canning Clamp (used to pick up the hot jars)
1 Large Canning Pot (you can typically buy one for canning at ACE or other hardware stores as well as online)
Canning Funnel
Kitchen or Other Hand Towel

Steps:
1. If you have a mandolin slicer and want to slice your pickles sandwich stacker style, I suggest using the mandolin slicer (WITH GLOVES ON PLEASE!) Mandolin slicers are awesome but soooo sharp!!! We have a pair of heavy duty gloves that you can wear to take things out of the oven too… seriously don’t mess around with a mandolin! We used the medium straight slice for our pickles. Slice a small sliver off of each end of the cucumbers before slicing into strips.
2. Place a small layer of cucumbers in a bowl and sprinkle well with salt. Add another layer of cucumbers, followed by salt. Continue until all are layered. The sale will help suck out some of the liquid. We usually drain ours a few times (over about 15 minutes).


3. You can follow whatever canning method you’d like. I’m not saying mine is the best, it’s just what works for us! We placed the four jars (clean of course) into the canning pot and filled with water (The jars and the pot to about the lip of the jars). Heat to medium heat (boil is not necessary here).
4. While the pickles are “salt soaking” prep your herbs, peppers, garlic, and any other add ins. We simply pealed our big garlic bulbs and separated the cloves (they are seriously HUGE). We then took the tops off of the herbs/seeds/peppercorns that we’re using just to be ready. We also had two small sweet peppers that we cored and thinly sliced (these are more for color than flavor).
5. Once everything is ready, your jars are in a warm bath and your cucumbers have been drained a few times, place the vinegar, water, pickling salt, and sugar in a sauce pan and heat on the stove until boiling.


6. While the vinegar mix is cooking, it is also good to place the flat lids into a pan of water and put it over medium heat- this helps with soften them up for better canning.
7. While the vinegar mix is cooking, carefully remove your jars from the water bath and place whatever “mix ins” you want in the bottom of the jars. Pile it all in there- be generous! Next, do a quick water rinse of your pickles to get rid of any excess chunks of salt and then pack those suckers into the jars. Pack them as tightly as you can and fill the jar as much as possible.


8. Once the vinegar mix is boiling, use the canning funnel and slowly pour the vinegar mix into each jar (leaving about 1/2 inch room from the top of the jars.
9. Using a spatula, remove any air bubbles from the pickle jars- it works well to slide a small spatula down the sides and press against the cucumbers. You may end up needing to add some more liquid to the jars.


10. Next, place the flat lids onto the jars (they shouldn’t be toooo hot if you kept them warm but not boiling).
11. Next, put the screw tops on the jars, tightening only to fingertip tightness. The point of this is to secure the flat lids while allowing air and what not to escape.
12. Place the jars back into the canning pot. Pour in enough water to cover the jars about an inch or so.
13. Cover the pot and turn the heat up. You want to bring the bath up to a boil. Side note- I realize that you can’t see through the pot, so you will have to pick up the lid to see if it’s a rolling constant boil yet a few times.
14. Once the boil is constant, set your timer for 10 minutes (this will be different depending on what size jars and which canning directions you are following).
15. When time is up, carefully remove the jars and place on a kitchen towel to cool off. Let them sit for about 24 hours. If they have canned properly, the seals will be firm and the “poppy” part in the center of the lid will not “pop.” If you’re lucky, you may even hear the jars sealing (sounds sort of like opening a snapple bottle).
ENJOY!

*Disclaimer: If you have a good canning book, follow the canning directions inside. We used Ball– well known and good results. Also, don’t be afraid to experiment with ingredients/spices! Part of the joy of these projects is trying new things. They’re not all winners, but they’re always fun 🙂

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A New Dish a Week: Pesto Pasta Salad

One of the things that I love about spring, our garden, and our CSA starting up is the BASIL!!! I looove pesto and what I love even more than pesto is making my own pesto. So, when we decided to have an impromptu bbq/get together a couple weekends ago, of course pesto was going on the menu. After taking a look at what other ingredients we had in the kitchen to work with, I decided to try and make a pesto pasta salad. I’m not a huge pasta salad fan, but I figured with pesto, you just can’t go wrong!

Pesto Ingredients:
2 Cups Basil (I eye-balled it)
3 Cloves Garlic (More if you love garlic)
1/4 Cup Pine Nuts (you can use other nuts, or no nuts and get the same tastiness)
1/2-3/4 Cup Fresh Grated Parmesan (it really doesn’t have to be fresh grated but it tastes better!)
1/2 Cup Olive Oil

Pesto Pasta Ingredients:
1 Recipe Pesto
3/4 pound of Whole Wheat Pasta (you could use a whole pound, regular pasta, etc..)
8oz container Fresh Mozzarella (doesn’t have to be 8oz. that’s what we had!)
3/4 container cherry tomatoes (you could use a whole container, half container, grape tomatoes, roma tomatoes, whatever you want!)
6-7 Fresh Basil Leaves (unnecessary, I just love basil!)

Directions for Pesto:
1. Place rinsed basil leaves (the 2 cups, not the 6-7 extra leaves) and garlic cloves (peeled) into a food processor and process until basil and garlic are minced up and combined (about a minute or so).
2. Add in Pine Nuts and process until chopped up and mixed in.
3. Turn food processor on and slowly pour in the olive oil. Stop food processor.
4. Mix in the grated cheese with a spatula or wooden spoon. Put pesto aside.

Directions for Pesto Pasta:
1. Place a pasta pot filled with water on the stove and bring to a boil. Cook pasta according to package (al dente is good here!).
2. While the water is cooking, diced up the tomatoes and fresh mozzarella into bite-size pieces (I went for about marble sized). If you’re using the small fresh mozzarella balls, I cut the in halves or quarters. If you’re using the cherry or grape tomatoes, I cut them in half.
3. Cut the 6-7 fresh basil leaves into thin strips.
4. When the pasta is done, drain well in a strainer and then place in a large bowl (easiest to place it into your serving bowl- fewer dishes).
5. Add the pesto to the pasta and mix well. Allow this mix to cool (you can place in the refrigerator to speed this process up). I usually make the pasta/pesto mix the night before and let sit overnight or the morning of so it has 2 hours or so to cool.
6. Prior to serving, add the tomatoes, fresh mozzarella, and fresh basil leaves to the pesto-pasta mix and toss gently just to mix.
ENJOY! Disclaimer: I don’t have a finished product picture— we were too hungry! I promise it’s beautiful! Especially if you use a small heirloom tomato variety pack (yellow, orange, purple, red, green…)

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A New Dish a Week: Garlic-Panko Breaded Chicken Tenders

As I posted a few weeks ago, the CSA is not just “A’Coming“, it is HERE! Our Farm share official started three weeks ago tomorrow. Wow how time flies! We missed our second share because we were off gallivanting through Chicago and Indiana for my brother’s Law School graduation! Our first share consisted of:

  • 1 Pint Strawberries, plus pick as many as you want from the field (we picked about 5 or 6lbs)
  • 1.5 lbs lettuce, spinach, arugula mix
  • 1/2 lb garlic scallions
  • 1lb popcorn on the cob
  • 2 seedlings

Not a bad haul! As the title of this post indicates, we did some cooking with the garlic scallions. We froze a big bag of strawberries and ate the rest. The popcorn will be used over the summer, the seedlings (peppers) have been planted, and the lettuce/spinach/arugula combo has provided some tasty salads over the past 1.5 weeks!

But onto garlic scallions. What are they? Garlic Scallions (or green garlic) is young garlic which is harvested before the garlic cloves have fully matured. It resembles a green scallion in that you get a long green stalk and a small bulb. You can eat the stalk, leaves, and the bulb. The taste is similar to mild-mannered garlic. It is a tad sweeter and a lot less bitter. For more information on garlic scallions/green garlic, click here.

Well, we found a recipe for a garlic panko-breaded chicken breast, so we altered it a bit and viola! Delicious dinner. Enjoy 🙂

Ingredients:
1 Large Garlic Scallion, washed and diced/minced (minced is better but we were lazy)
1/4C Olive Oil
1.5C Panko Bread Crumbs
1lb Chicken Breast Tenders, Trimmed

Directions
1. Preheat oven to 425 Degrees Fahrenheit.
2. Warm the olive oil and minced/diced garlic scallion over low heat (you don’t want to fry the garlic scallions). The goal is to infuse the olive oil with the garlic scallion flavor. Warm for 5-10minutes (the longer the better).
3. Place Panko Crumbs in a bowl large enough to fit each piece of chicken breast.
4.Dip one piece of chicken into the oil mixture (it’s ok if garlic scallions are attached to the chicken- that adds to the taste!). Then dip the piece of chicken in the bread crumbs. It helps to place the chicken into the bowl and then scoop the bread crumbs to cover the chicken to ensure full coat. Place the chicken on an ungreased pan. Repeat process for remaining pieces of chicken.
5. Bake in oven for 25-30minutes, flipping once about 10 minutes in.

Enjoy!

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A New Dish a Week Project: Spaghetti Squash Lasagna

Have you ever eaten spaghetti squash? If you haven’t, you really should give it a try. To me, it’s just like eating pasta. We’ve been planning on making homemade lasagna with homemade noodles for a week or so and then we realized that the pasta machine is packed up in one of the few remaining boxes in the old apartment’s storage closet (ooops!) So, today after work we were going to go to the grocery store and pick up a box o’ noodles! Well, then work happened and here it is 9:00PM and Andrew’s still at work (poor guy). Luckily, I had a back-up plan; spaghetti squash! It was awesome.  I realize it looks like a complicated recipe because of all the steps, but I promise it’s not! In the end it comes out not as beautifully as a stack of freshly made lasagna with handmade noodles, but I guarantee it tastes just as good!

Ingredients:
1 Medium-Sized Spaghetti Squash (if you have too much, you can always make something else with it!)
1C Tomato Basil Sauce (marinara will do, pasta sauce will do, etc we used low fat tomato-basil)
1C Ricotta (we used part-skim)
3oz. Mozzarella Cheese (we used part-skim and 1 oz shredded, 2oz. sliced but it doesn’t really matter)
2t Olive Oil
1/2 Yellow Squash, diced
1/2 Zucchini, diced
1C Broccoli, diced
1/2 Red Pepper, diced
Salt, Pepper, Garlic, Italian Seasoning, Red Chili Pepper Flakes (to taste, and any other spices!)

Steps:

(Source)

 

 

To preface this, we used a loaf pan, something like this would do —>

 

 

1. The first thing that you’re going to want to do is cook the spaghetti squash. It is usually easiest to do this in the microwave, however we used the oven. To use the oven, preheat to 375 degrees F. Cut the spaghetti squash down the middle length-wise (you will need a sharp and large knife- think cleaver!)
2. Scoop out the seeds and stringy parts, leaving the inner squash intact.
3. Place the two halves rind-side-up on a baking sheet and into the oven.
4. Roast for about 30-45mins (our gas oven took 30mins).
5. To check to see if it’s done, stick a knife into the rind-side of the squash. If it slides in easily it is done.
6. Set squash aside to cool down.
7. Preheat oven to 350 degrees F (if you’re doing this all at once, you obviously want to just decrease the temperature of the oven)
8. Place a large skillet over medium heat and add the olive oil. Allow olive oil to coat pan. Add in diced vegetables.
9. Stir fry for about 5 minutes. Be sure to stir the vegetables around so they are evenly coated.
10. Add in seasonings and stir again to coat.
11. Add the marinara sauce to the vegetable mixtures and stir. Put heat on low or simmer.
12. In a small bowl mix ricotta and 1oz of shredded mozzarella. If you’d like to add spices to the cheese mix, you can do so now.
13. When the spaghetti squash is cool enough to handle, use a fork to remove the “spaghetti”. The easiest way is to run the fork down the inside of the squash length-wise. Scoop “spaghetti” into a dish.
14. Scoop about 1/4 of the vegetable sauce mix into the bottom of your loaf pan and spread evenly.
15. Scoop in 1/3 of the spaghetti squash on top and spread evenly.
16. Scoop in 1/3 of the ricotta mix on top and spread as evenly as possible (the easiest way is to use the back of a spoon to smooth it out- it doesn’t matter much if it’s not in a completely even layer).
17. Repeat Steps 14-16 3 more times.
18. If you follow the above proportions, you will end with a layer of sauce on top.
19. Place the remaining 2oz of Mozzarella evenly on top of the final layer of sauce.
20. Sprinkle with Italian Seasoning.
21. Bake in oven for about 30 minutes or until cheese is beginning to bubble.
ENJOY!

Makes 3 big Servings. Per serving:
Calories: 303
Fat: 11g
Sodium: 280g
Carbs: 17g
Fiber: 3g
Protein: 21g

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A New Dish a Week Project: Roasted Asparagus

Roasted Asparagus, Chili Lime Chicken Burger, and Ranch Smashed Potatoes. YUM

Ok, I’ll admit it. We haven’t been the best at posting our new recipes up here on the blog. We do have a couple to fill in and will hopefully do that soon. But for today, let’s talk roasted asparagus. You just can’t go wrong with roasted asparagus. It’s quick, it’s easy, it’s delicious, and it’s healthy. And you can customize it to your liking!

To the right you’ll see my dinner from last night. It was similar to Andrew’s except he had steak instead of the Chili Lime Chicken Burger (I saved my steak for today mmmm). I love having a backyard and patio so we can grill- it’s just awesome! Anyway, back to roasted asparagus.

Ingredients:
1/2 bunch of asparagus
2 teaspoon olive oil
Seasonings of your choice (we used cracked pepper, and a special mix of citrus salt that our friend, Aileen made– awesome. Will have to get the recipe!)

Steps:
1. Preheat oven to 400 degrees F.
2. Rinse the asparagus. Cut about 1/2 inch of the touch base off all spears
3. Lay asparagus horizontally and cut all in half
4. Toss the asparagus into a large bowl. Add olive oil and seasonings
5. Spin, Shake, and Toss the bowl to make sure the asparagus is evenly covered with all the goodies that you added into the bowl. You should get a whiff of a wonderful spice and evoo fragrance
6. Dump the asparagus out on a baking sheet (no need to oil or spray since the asparagus has oil on it)
7. Make sure asparagus is spread out evenly in a single layer
8. Roast in oven for 8 minutes
9. Remove pan and give it a quick shake or two to move the asparagus around
10. Return to oven and roast for another 8 minutes
11. Allow to cool and then enjoy!

The wonderful thing about this recipe is that you can use it for any vegetable. You just have to adjust the time of roasting to your desired crisp (or soft)ness.

For the Whole Batch (asparagus and olive oil):
Calories: 98
Fat: 7.2g
Carbs: 7.4g
Fiber: 4.0g
Protein: 4.2g
Sodium: 4.0mg

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A New Dish a Week Project: Bubble Up Enchiladas

Last week’s new dish for the week was an adapted recipe from emilybites.com. The recipe was Bubble Up Enchiladas. They’re pretty awesome. Just imagine biscuits, veggies, ground beef, ooey gooey cheese… you can’t go wrong, really.

Ingredients:
3-4 biscuits, uncooked (such as Pillsbury)
1 Jar or Can of enchilada sauce (we used Trader Joe’s- about 10oz)
3/4lb ground beef, uncooked
1-2 bell peppers (we used a red and a green), diced
1 small onion, diced
2 cloves of garlic, minced
1T olive oil
1 can black beans, rinsed and drained
8oz. shredded cheddar cheese

Steps:
1. Preheat oven to 350 F. Add olive oil to a large skillet over medium heat. When pan heats up, add in garlic and onion. Cook until onion becomes translucent and garlic is very fragrant.

2. Add ground beef and cook until browned and no pink.

3. Add the bell peppers, black beans, and enchilada sauce. Mix thoroughly.

4. Cover and allow to cook over medium for about 6 or 7 minutes.

5. Cut the biscuits into smaller chunks (we did about 6 per biscuit) and drop into skillet. Mix.

6. Take a 9×13 baking pan and lightly spray with pam or olive oil. Pour the skillet mixture in and spread evenly. Bake for about 30 minutes.

7. Remove pan from oven and sprinkle cheddar cheese over top. Place back into the oven for about 5-10 minutes or until cheese starts to bubble.

Enjoy!

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A New Dish a Week Project: Barbacoa Pork

Continuing on with our new dish a week, we headed off to pork-land. We found a barbacoa pork recipe and adjusted it slight to come up with our new dish of the week! We made this recipe in the crock pot over the weekend and then used the pork throughout the week for lunches– perfect!

Marinade Ingredients:
2.3-2.5lb. pork tenderloin, fat trimmed
6oz. coke zero (yes, coke zero!)
1/4c. brown sugar
1/4c. water
garlic, pepper, salt

Other Ingredients:
8oz. coke zero
2 jalapeno peppers, diced (you could use canned chilies)
8oz. crushed tomatoes (you could use straight tomato sauce too)
2 chipotle chilies in adobo sauce, diced
1/3c brown sugar (unpacked)
garlic, cumin, cayenne, red chili pepper, salt, pepper to taste

Steps
1. Season the pork with salt, pepper, and garlic and place into the crock pot (we just covered all sides
with salt, pepper, garlic)

2. Add 6oz. coke zero and 1/4c brown sugar. Stir and let sit and marinade between a few hours and overnight (we waited overnight).

3. Add the 1/4 cup water and turn crock pot on high for 3-4 hours (we waited 4). Remove the pork from the crock pot and discard any excess liquid. Shred the pork and set aside.

4. Combine the 8oz coke zero, the peppers and chilies, the tomatoes, the brown sugar, and the seasonings in the crock pot. Stir a few times.

5. Add the shredded pork to the sauce and stir to mix. Cook on high for another 1-2 hours (we waited 2). Adjust salt, pepper, and other seasonings, to taste.

This pork was delicious and we used it to make sandwiches as well as salads. Below is a picture of the salad– it’s romaine, corn, black beans, tomatoes, onions, pork, and avocado. YUM!

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