Main dishes

Pulled Pork Sundaes – Slow Cooker Pulled Pork with Apple Cider

Published on by carol lou

Recently, we attended an art festival with various food tents lining the streets.  The one tent that captured my attention was the Pulled Pork Sundae booth.  I thought to myself, what a great idea, especially for a tailgate.  Here is what a Pulled Pork Sundae is – a large 16 oz. cup, layered in this order – baked beans on the bottom, topped with coleslaw, topped with pulled pork and drizzled with barbecue sauce.  You certainly could also add a layer of crumbled cornbread or a piece of cornbread on top.  It was such a great idea, one cup and one fork is all you need to serve each sundae.  It is fun to eat and perfect for those occasions where simplicity is key.  I created my Pork Sundae using my Slow Cooker Pulled Pork with Apple Cider.  Easy to make ahead and then shred.  Reheat when ready to serve.

Print

Slow Cooker Pulled Pork with Apple Cider

Ingredients

  • 1- 4 pound pork shoulder
  • 1 medium onion, sliced thin
  • 1 cup apple cider
  • 1/2 cup barbecue sauce, your favorite brand
  • 1/4 cup ketchup
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper, to taste

Instructions

  1. Place the pork (fat side up) in your slow cooker, add remaining ingredients.  Cover and cook on low to 8 hours.  Remove pork from the slow cooker, discard the fat layer, shred the meat and return to the sauce.  Serve warm or cool and chill - reheat prior to serving.

Stuffed Zucchini

Published on by carol lou

Did you know? 

  • April 25th is National Zucchini Bread Day.
  • The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. 
  • A zucchini has more potassium than a banana.
  • The word zucchini comes from ‘zucca’ the Italian word for squash.
  • Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
  • One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

I thought before the summers bounty of zucchini is over, I would post one of our favorite savory zucchini recipes.

 

 

Print

Stuffed Zucchini

Servings 4

Ingredients

  • 2 zucchini, medium sized
  • 1 pound lean ground beef
  • 1 cup red bell pepper, chopped
  • 1/2 cup sweet yellow onion, chopped
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.  Slice zucchini lengthwise in half and scoop out pulp, leaving 1/2 inch shell.  Chop pulp and reserve.  Brown ground beef in a large skillet over medium high heat, stirring often for 7 - 9 minutes.  Add red pepper, chopped zucchini and onion to beef and cook until vegetables are tender. Stir in ketchup, Worcestershire sauce. salt and pepper, heat through.  Stir in the sour cream and 1/2 cup of the Cheddar cheese.  Spoon filling evenly into zucchini shells.  Pour 1/2 cup water around zucchini shells.  Cover and bake 35 - 40 minutes or until the zucchini is tender.  Uncover and sprinkle with remaining cheese, return to oven uncovered and bake an additional 10 minutes or until cheese is melted and browned. 

Orange Herb Baked Salmon

Published on by carol lou

Every once in awhile, I come across a recipe that I haven’t made for years.  I have more folders and boxes housing my recipes; I am not surprised that some of my favorites get tucked away never to be seen again!  I am glad this recipe surfaced, it is a keeper.  Easy to prepare and one of the best ways I know to cook salmon.

 

 

 

Print

Orange Herb Baked Salmon

Servings 6

Ingredients

  • 1-2 tablespoons olive oil
  • 6 -6 oz. salmon fillets
  • 3/4 cup fresh squeezed orange juice
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped onion
  • parsley and orange slices for garnish

Instructions

  1. Preheat oven to 400 degrees.  Combine the orange juice, vinegar, 3 tablespoons of olive oil, chopped herbs and chopped onion in a small bowl.  Coat a 9 x 13 dish with the 2 tablespoons of olive oil and heat dish in preheated oven until hot.  Add the salmon fillets in a single layer.  Pour orange juice mixture over the fillets.  Bake for 13 minutes.  Baste with sauce once or twice while baking.  Broil for 5 minutes or until lightly browned and crusty.  Remove, garnish with parsley and orange slices. 

Grilled Nachos with Fresh Tomato Salsa

Published on by carol lou

 The last few weekends of summer are on the horizon, the days are getting shorter and school buses are swirling through the neighborhoods.  The grills are still going and the Labor Day Holiday is fast approaching.  Next time you have your grill ready to go and looking for an easy appetizer or meal – toss some nachos on your grill and serve with my fresh salsa.  You can even make these ahead and pack and take with you for your weekend adventures. 

Print

Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos - take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa - combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

 

 

Spinach Enchiladas

Published on by carol lou

After living in Texas for five years, we definitely have a love for Mexican food.  I can’t remember who gave me this recipe but it is delicious.  I try to cook a vegetarian meal at least once or twice a week and this recipe is one of our favorites.  When you read the recipe you will notice that you cover the enchiladas with cream and refrigerate.  The cream over the corn tortillas softens the tortillas and creates a wonderful sauce.  I like to serve these with sliced heirloom tomatoes, salsa and sour cream.   

cooking the spinach                            mushroom mixture as it cooks

 

Print

Spinach Enchiladas

Servings 6

Ingredients

  • 20 ounces fresh spinach
  • 1 clove garlic, minced
  • 1/3 cup onion, finely chopped
  • 1/2 pound mushrooms, minced
  • 1 tablespoon butter
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 1 egg, beaten
  • 1 cup heavy cream
  • 12 corn tortillas
  • 3/4-1 cup grated Monterey Jack cheese

Instructions

  1. In a large skillet, heat one cup of water to boiling.- slowly add the fresh spinach and toss with tongs  Keep adding spinach until it is all in the skillet, toss until just cooked, about 1 - 2 minutes.  Drain the spinach and squeeze out any excess liquid.  Heat the butter in a skillet and add the mushrooms, onion, and garlic.  Cook and stir over medium heat until the onion is translucent.  In a large bowl combine the bread crumbs, mushroom mixture and seasonings.  Stir to combine.  Finely chop the drained spinach and add to the mushroom mixture.  Stir.  Add the egg and 3 tablespoons of the cream. Stir well to combine.  Divide the filling among the tortillas.  Roll up and place seam side down in a baking dish.  Pour the remaining cream over the enchiladas and allow to set covered in the refrigerator 2 - 24 hours.  Baste the tortillas several times during this period. 

    Preheat oven to 350 degrees.  Remove enchiladas from the refrigerator and let sit at room temperature 30 minutes prior to baking.  Top the enchiladas with the cheese, bake uncovered for 25 - 30 minutes or until hot and bubbly.

20 Minute Linguine Toss

Published on by carol lou

Thursday night is always an challenge when it comes to dinner planning.  My husband heads to the racquetball court immediately after work and when he gets home after playing it is usually late and I typically plan a light dinner that is quick to fix.  There is no recipe as easy as this one.  While the pasta is cooking you can quickly make the sauce and dinner is done!  No need for take-out or pre-made meals when you have a few recipes on hand such as this one that are so easy to prepare, fresh and delicious.

\

Print

20 Minute Linguine Toss

Servings 4

Ingredients

  • 10 ounces linguini
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/2 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/2 cup pasta water
  • 1 teaspoon sugar
  • 1/3 cup kalamata olives
  • Parmesan cheese, freshly grated

Instructions

  1. Cook pasta according to package direction.  While the pasta is cooking, heat the olive oil in a skillet.  Add the tomatoes, basil and garlic.  cook 3 - 4 minutes.  Add the 1/2 cup of pasta water and sugar, cook an additional 4 minutes or until the tomatoes are soft.  Drain the pasta and toss with the tomato mixture.  Stir in the olives.  Transfer to a serving dish and top with grated cheese and additional basil.

Picnic Spinach and Sausage Torte

Published on by carol lou

Every year, we try to attend at least one of the numerous performances held at Wolf Trap for the Performing Arts in Vienna, VA .  There is nothing better than having a wonderful outdoor picnic and great wine prior to a performance.  This year, the concert was Harry Connick Jr, and what a terrific concert it was.  I must say, our picnic prior was pretty terrific too.  I brought the picnic and our friends brought sensational wines!  What a winning combination.  This year, the assortment of recipes came primarily from my mom’s recipe collection; my menu was Chilled Tomato Soup, Poached Salmon, Antipasto Salad, Picnic Spinach and Sausage Torte followed by Chocolate Bark and Poppy Seed Bread.  I think the Spinach and Sausage Torte was the surprise of the night (now I know why it was one of my mom’s favorites) and is the one dish I wanted to highlight from the evening.  

 Our wine selection for the night

5 from 1 vote
Print

Picnic Spinach and Sausage Torte

Servings 8

Ingredients

  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 slices French bread, torn into pieces and crumbled in food processor or blender for fine crumbs
  • 1/4 cup milk
  • 1 1/2 pounds fresh spinach, steamed 3 minutes and well drained
  • 1 cup freshly grated Parmesan cheese
  • 3 eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 350 degrees.  Crumble the sausage into a skillet over medium-high heat.  Cook, stirring until the pink color is gone.  Add the onion and cook, stirring until the onions are golden and the pork is browned, about 10 minutes.  Set aside to cool.  Place the meat mixture in the food processor and pulse a few times to mince the meat and onions.  Place the meat mixture in a large bowl.  Add the bread crumbs and milk.  Chop the cooked spinach and add to the meat mixture.  Stir in the remaining ingredients.  Spoon the mixture into a buttered 9 - inch springform pan.  Bake uncovered for 50 minutes or until set.  Cool, cover and chill.  Bring to room temperature before serving.  Cut into wedges and serve with crusty bread and assorted mustards. 

    I reserved 12 - 14 spinach leaves and immediately when the torte came out of the oven, I placed them around the edge of the torte.

Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Published on by carol lou

I wanted to try something new on the grill and found this gem in my mother’s stash.  It is a great alternative to a burger and a bun.  Delicious, healthy and quick to prepare.  I served the stuffed mushrooms with grilled asparagus and a chilled white wine – a delicious combination on a warm evening.

Print

Grilled Portobello Mushrooms Stuffed with Turkey and Sage

Servings 4

Ingredients

  • 4 Portobello mushroom caps
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons breadcrumbs
  • 4 teaspoons minced fresh sage
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 12 oz ground turkey
  • sharp Cheddar cheese slices
  • fresh sage, for garnish

Instructions

  1. Prepare grill to approx. 350 degrees.  Remove stems from mushrooms and with a spoon scrape out the gills.  Rub tops of mushroom caps with olive oil.  Place stem side up on a platter.  Combine the onion, breadcrumbs, minced sage, pepper, salt and turkey in a mixing bowl.  Divide mixture into four portions and pat into the mushroom caps.  Place mushrooms on prepared grill and cook with grill top covered for 15 - 20 minutes or until cooked through.  Top with cheese slices; grill until cheese is melted.  Serve immediately and garnish with sage leaves. 

Grilled Pepper Pork Tenderloin

Published on by carol lou

Many of my recipes are on recipe cards from years of collecting; Grilled Pepper Pork Tenderloin is a recipe from my box.  The majority of these gems have been passed to me from my mom.  I thought you might like to see one of my boxes of recipes.  This is from the era when pen, paper and cute recipe cards where the ways to keep and pass along recipes from generation to generation.  How lucky we are now that we can simply click and save our recipes and entertaining ideas. 

 

Grilled Pepper Pork Tenderloin is a great summer meal that is easy to prepare and quick to grill.  The sour cream sauce that you serve with the pork is incredibly delicious and leftovers make wonderful cold pork sandwichs.  Next time I will be grilling extra tenderloins, one to serve hot and one for sandwiches.  A great Sunday dinner, and delicious sandwiches for lunch for the upcoming week. 

 

Print

Grilled Pepper Pork Tenderloin

Ingredients

  • 2 pork tenderloins
  • MARINADE
  • 1 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons minced onion
  • 1 clove garlic, minced
  • SOUR CREAM GARLIC SAUCE
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt
  • freshly ground black pepper

Instructions

  1. Combine all of the marinade ingredients, place tenderloins in a large zip-top bag, pour over marinade and marinate 6 - 24 hours.  Refrigerate and turn occasionally.  Combine all of the sauce ingredients, chill covered in the refrigerator.  Prepare grill.  Pat the meat dry, sprinkle with salt and generously with pepper.  Brush the grill with vegetable oil.  Place the tenderloins on the center of the grate. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.  To serve, slice the tenderloins, sprinkle with additional pepper (if desired) and serve with sour cream garlic sauce

 

 

 

Pita Pockets

Published on by carol lou

Pita Pockets are a great alternative to a hamburger.  We especially love them because of their unique flavors and the delicious yogurt sauce.  Next time you are yearning for a hamburger, give Pita Pockets a try. These are equally good with either the lamb or the beef.  This is another great meal you can prepare and have on the table in under 30-minutes. 

Print

Pita Pockets

Servings 4

Ingredients

  • 4 pita breads
  • 1/2 cup plain yogurt
  • 1 tablespoons fresh mint leaves, chopped
  • 1 teaspoon sugar
  • 1 small cucumber, diced
  • 1 pound ground lamb or beef
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon pepper
  • 1 small onion, diced - about 1/4 cup
  • 2 tablespoons canola oil
  • 2 cups shredded lettuce
  • 1 medium tomato, diced

Instructions

  1. Cut the top of each pita and open so you have a pocket.  Mix yogurt, mint and sugar in a small bowl.  Add cucumber, set aside.  Mix meat, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.  Shape mixture into four thin patties.  Heat oil in a 10-inch skillet over medium heat.  Cook patties in oil 10 - 12 minutes, until no longer pink in the center.  Place cooked patty in each pita.  Top with yogurt mixture, lettuce and tomato.