I was feeling very festive with the start of NFL regular season this weekend. I got up early on Sunday morning to get all the ingredients to make this crock-pot pork for Sunday night football. I also made one of my other favorite recipes for the afternoon football games, Buffalo Chicken Dip, which is super easy and delicious! Crock-pots are the best inventions in the world!
You throw a bunch of stuff together, set the cooker and let it do its thing. I turned this pork on at 10am Sunday morning and by 6pm that night we had the most delicious, tender and finger licking good BBQ pulled pork and I didn’t spend my day in the kitchen! Best part is this recipe feeds a crowd and is great for hungry football fans or a large group of hungry people. And the left overs are amazing too.
Pulled pork tacos, pulled pork nachos and sandwiches, the options are endless! Top your pork off with this crunchy cabbage slaw and you’ve got yourself a crowd pleasing meal.
1 (4-1/2 to 5-1/2 pound) boneless or bone-in Boston pork butt, twince or netting removed
2 cups of your favorite barbecue sauce, plus more for serving (such as Sweet Baby Rays or any other sweet and smokey BBQ sauce… I used Motherload which I purchased from Whole Foods)
8-10 potato or white hamburger buns
4 cups shredded cabbage and carrot coleslaw
1/2 cup plain Vegenaise or mayonnaise
2 tablespoons pickle juice (or white vinegar)
large pinch of sugar
large pinch of salt
Place the onions and garlic in an even layer in the slow cooker and pour in the chicken stock.
In a small bowl, combine sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry with paper towels before rubbing the spice mixture all over the pork. Place the meat on top of the onions and garlic. Cover and cook until the pork if fork tender, about 7-8 hours on high or 8-10 hours on low.
Meanwhile combine all the ingredients for the slaw in a large bowl, mix well to combined and refrigerate while pork cooks.
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium bowl, pour onion mixture from the slow cooker. Return onions back to the slow cooker and discard strained liquid.
Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Serve on a hamburger bun topped with extra BBQ sauce (if desired) and loaded with cabbage slaw… ENJOY!
I hope you all had a wonderful Labor Day weekend! We had gorgeous weather in Park City, which was a welcomed change from all the rain and gloomy weather we’ve been having here. I keep telling myself that all this rain now… means LOTS of snow this winter, right? I kicked off my long weekend with a BBQ with some friends, like I am sure many of you did as well. I was looking for a different appetizer to bring to the BBQ than the usual hummus and carrots or veggie platter which are so over done!
We have been getting a lot of cucumbers in our CSA lately so I thought it would be perfect to use some of them up. This recipe for Tzatziki is super light and refreshing- it uses about half the amount of sour cream that most recipes call for, making this the perfect dip or condiment! I also love putting this Tzatziki on my Greek chicken gryo’s (recipe to come!) Serve this dip with some pita chips and enjoy!!
Greek Tzatziki Dip
3 Tablespoons Olive Oil
1 Tablespoon white wine or champagne vinegar
2 gloves garlic, minced or pressed using a garlic press
1/2 lemon, juiced
1/2 teaspoon salt (more to taste)
4-5 turns of fresh pepper
1 cup Greek yogurt
1 cup sour cream
2 cucumbers, peeled, seeded and diced (smaller is better)
1 teaspoon chopped fresh dill (I use freeze dried sometimes too)
In a small bowl, combine olive oil, vinegar, lemon juice, garlic, salt and pepper. Mix to combine, set aside.
Peel cucumbers and slice them lengthwise. Using a spoon, scoop the seeds from the flesh and discard them. Diced the cucumber into small bite size cubes.
In another medium bowl, use a whisk to blend yogurt with sour cream.
Add the olive oil mixture to the yogurt mixture and stir until none of the oil remains.
Fold in cucumber and dill until fully incorporated. Chill for 1-2 hours before serving.
Labor day weekend has crept up on me all to quickly. The last two weeks we have been getting a stead stream of midday/afternoon rain and thunder storms, which were accompanied by a big temperature drop (we even got a little snow on the very top of the high mountains). All those rain clouds do make for beautiful sunsets!
Rain clouds make for beautiful sunsets
I am feeling cheated out of the last few warm weekends of summer and so do the leaves on the trees… they are starting to turn yellow and orange, oh no! I start to feel that end of summer sadness when the air gets crisp at night and the smell of wood burning stove lingers in the air. I hate to see summer go, but fall is one of my favorite times of year! This recipe for forbidden rice salad is wonderful as a summer or fall recipe. It is hearty enough for lunch or dinner as a vegetarian dish, or it’s perfect as a side to steak, burgers or grilled chicken (like in the Blonded by Style and SBITK Mexican Fiesta). I think it’s even better when it sits in the fridge overnight, allowing the juices to meld and marinate.
Feel free to use green beans or asparagus for the salad (I personally prefer the flavor of the asparagus in this recipe!) However, I have made it both ways and both are equally delectable! I hope you enjoy!
Forbidden Rice and Bean Salad with Orange Dressing
2 cups black forbidden rice, cooked to package directions and cooled
2 14 oz. cans garbanzo beans, drained and rinsed
1 12 oz. package shelled edamame, thawed/cooked to package directions
1 bunch asparagus or 1/2lb fresh green beans, blanched and cut into ½” pieces
¾ cup golden raisins
¾ cup dried cranberries
¼ cup parsley, chopped
For the orange dressing
½ cup orange juice
¼ cup cider vinegar
2 tablespoons grated orange peel
½ cup olive oil
Salt and pepper to taste
In a small bowl using a whisk, combine dressing ingredients, set aside.
Bring 2 cups of water to a boil in a medium saucepan. Blanch the asparagus (or green beans) for 3-4 minutes. Remove immediately from the hot water and place in an ice bath or run under cold water to stop them from over cooking and becoming too soft.
Combine rice, garbanzo beans, edamame, asparagus, raisins, cranberries, and parsley and toss to combine. Drizzle half the orange dressing over the top and toss to coat all the ingredients. Add more dressing if desired. Cover and chill before serving (over night is better!)
Extra dressing can be covered and stored in the refrigerator up to 1 week.
Good Morning! I am just back from a wonderful vacation with my family and friends! Celebrating weddings, birthdays and enjoying some time by the ocean. It was nice to unwind! Even though I was not posting recipes on my blog, I was doing some cooking and research on some delicious new recipes to post and boy did I test some good ones!! Since I was by the ocean, I was cooking a lot of seafood- clams, mussels, lobster and fresh stripped bass. There is nothing better than super fresh, local seafood. It is one of the things I miss most about living in a land locked state! Stay tuned for some of those tasty recipes, I will post them soon! But for now, one of my new favorite ways to eat corn… Mexican corn OFF the cob… because no one likes getting corn stuck in their teeth. Don’t judge the fact that there is mayonnaise in the recipe, a friend who hates mayonnaise, LOVED this dish. The comb of lime juice, cheese and the little kick from the chili powder is the perfect balance of salty, spicy and tangy! You’ll have trouble eating corn the “normal” way every again! This recipe was part of my collaboration with Blonded by Style, see our full menu here!
Mexican Corn Off the Cob
8 ears of fresh corn, grilled with the husk on.
½ cup mayonnaise
3 tablespoons butter
2 limes, juiced
1 tablespoon chili powder
Salt to taste
½ cup crumbled Cotija Mexican Cheese (You can substitute Queso Fresco or Kraft Parmesan cheese if your grocery store does not have Cotija)
Wet the outside of the corn-husks with water, and place them on a pre-heated grill. Turn ever 2-3 minutes until the outside of the corn is charred but not burned. Once the corn has cooled, shuck the husks off. Cut the kernels off the corn and place in a large bowl.
In a small bowl, whisk together mayonnaise, lime juice, chili powder and generous pinch of salt. The dressing should have a similar consistency as creamy ranch dressing. Pour mixture over the corn, sprinkle with cheese and toss to combine.
Season to taste with salt. Garnish with more crumbled cheese and a dash or two of chili powder on top. Serve immediately.
In order to throw the ultimate summer BBQ you need a few key ingredients. First, a theme is helpful (and fun!) to help guide your guests on what they can bring that will complement the meal you’re preparing. For the BBQ collaboration I did with Mia from Blonded by Stylewe chose a Mexican Fiesta theme with a few reoccurring ingredients such as Tequila, Jalapenos, Cilantro, Pineapple and Lime. See thewhole menu here.
Using the same ingredients in all your dishes helps save some money at the store and helps tie the whole meal together! Second, come up with specialty cocktail or drink to go with your theme, everyone loves a specialty drink and it will help make your BBQ more festive! Premixing your cocktail, such as thisPineapple Tequila Crusher or Sangriawill help save you time and allow you to mix and mingle more with your friends!
Lastly, festive table decor (plates, glasses and/or flowers) add a fun touch to your party. There is no need to go out and buy all new stuff, find some fun paper napkins or mason jars for your cocktails that you’ll be able to reuse for other parties. No matter what you serve or drink at your next BBQ being surrounded by great friends and food is all that matters! Enjoy!
Drunken Chicken (Blonded by Style & SBITK BBQ Collaboration)
¾ cup Tequila
1/3 cup lime juice
¼ Cup Extra Virgin Olive Oil
5 garlic cloves, minced
1 jalapeño – partially seeded and diced
¼ teaspoon salt and freshly ground pepper
1/8 teaspoon chili powder
½ bunch of cilantro, chopped
9-10 boneless skinless chicken breasts
In a medium bowl, whisk together ingredients.
Place the chicken in a 9×13 baking dish, pour marinade over the chicken and allow it to marinate for 3-8hours in the refrigerator.
When ready to cook, heat your grill (medium/high heat). Remove chicken from marinade and place on the grill about 5-7 minutes per side. Flip and continue cooking for 10 minutes or until the chicken is cooked all the way through. Serve with Pineapple salsa (recipe below).
Half a pineapple, cored, skin removed and diced
1 jalapeño partially seeded and diced
½ cup red onion finely chopped
½ pint of cherry tomatoes, thinly sliced
2 tablespoons cilantro
2 limes, juiced
Drizzle of Extra Virgin Olive Oil (1 turn around the bowl)
Salt, pepper to taste
In a medium bowl combine pineapple, jalapeno, red onion and cilantro, and lime juice, mix to combine. Drizzle with EVOO and season to taste with salt and freshly ground pepper. Serve over chicken
**Thanks to Mia for taking all the beautiful photos!
There are a few recipes that should be a staple in everyone’s home. I think guacamole is one of them. Especially in the summer, there is nothing better than a big bowl of fresh Guac and chips. When making a delicious guacamole, there are a few key things to remember…
#1 make sure the avocados are ripe… but not too ripe! no one likes a brown avocado or one that’s so hard you could bite into it like an apple! When picking avocados at the store, be sure they are slightly soft when you push your thumb into the skin, but not mushy.
#2 Dice your onions small, no one likes a big ol’ bite of bitter onion/bad breath! #3 Don’t over mix/mash your guac and leave a little chunk in your avocado, I think it tastes better and its easier to get more on your chip! Guacamole is great on its own as an appetizer or it’s delicious with tacos, burritos, and even on your breakfast sandwich! Happy Monday, hope you enjoy!
Guacamole (Serves 6)
3 avocados, pitted, pealed and mashed
1 lime, juiced
1/2 red onion, diced small
1 roma (plum) tomato, diced
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1/4 cup cilantro, chopped
Tortilla chips for dipping
In a medium bowl, mash avocados and lime juice with a fork, being sure to leave some small chunks of avocado.
Mix in salt, garlic powder, tomato, red onion and cilantro. Mix until fully incorporated.
Taste and adjust seasoning with a pinch more salt if desired.
Cut a piece of Saran Wrap just lager than the bowl, press the plastic wrap down onto the guac so there is no air between the plastic wrap and the avocado, refrigerate for 1 hour. This will prevent the guacamole from turning brown while it is chilling. If you don’t have time to chill it… Serve immediately!
Happy Wednesday, Y’all! I hope you had a wonderful long Memorial Day weekend! A big thank you to all our Veterans and Military for all you do and sacrifice! One of my fondest memories growing up was watching my grandfather march in his Marine uniform in the Litchfield Memorial Day parade. Memorial Day also officially kicks off SUMMER (and the right to wear white pants!) not to mention lots of BBQs, camping, outdoor activities and lawn games of every kind. This past weekend I went down to southern Utah to explore some of the hidden gems in our state. The longer I live here the more I realize just how cool our state is.
You could spend your whole life visiting the National Parks in Utah and still you wouldn’t see everything the state has to offer.
Farm Fresh Eggs
Our bucket of goodies
Last week we received our first CSA delivery from Urban Farm and Feed. We got so many delicious things including fresh eggs, kale, arugula, radishes, oregano and my favorite Rainbow Chard. Look how beautiful it is!
I didn’t even enhance these photos, the chard is naturally this amazing color! What I love about the CSA (other than its local, fresh and amazing) is sometimes you get produce that you wouldn’t normally buy at the store and you are forced to cook something totally new. I am planning on taking you with me on my CSA journey of fun new vegetables, so stay tuned all summer long for great ideas and recipes for your produce, whether it’s from the farmers market or your CSA!
So lets kick off this summer party with some Rainbow chard. This recipe is super easy and takes just a few minutes to saute up. It goes great with chicken, steak, burgers, fish… well just about anything. I hope you enjoy!
Rainbow Chard with Parmesan, Pine Nuts & Basil (Serves 4)
13 to 14 oz. Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
1 Tbs. minced garlic (about 2-3 cloves)
2 Tbs. sherry (or dry white wine)
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
First, wash and dry the chard leaves and stems. Cut the stems from the chard leaves. Cut the leaves into 2- to 3-inch pieces. Slice the stems crosswise 1/4 inch thick.
In a medium sauté pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the pine nuts to a plate, leaving behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds.
Add the chard leaves, 1/4 tsp. salt and sherry. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
Remove the pan from the heat, add the butter pieces, Parmesan and basil, stir to combine.
Using tongs, immediately transfer to a serving plate. Sprinkle toasted pine nuts and extra Parmesan if desired. Serve immediately.
Can you believe its almost May?! May is such a great month because there is so much to celebrate! First off Cinco de Mayo… since my favorite day of the week is Taco Tuesday and I drink margaritas like they’re water, it’s my ultimate holiday! Then comes Mother’s Day and who doesn’t like celebrating mom? Moms are the best!
Finally, we kick off summer (and the right to wear white pants!) with Memorial Day! It’s a pretty action packed month. If you’re looking for an extra special way to show mom how much you care this year, make her a delicious meal! Mother’s Day is a great day to show mom how much you love her with homemade brunch and Bloody Mary’s (in bed?!) Now that sounds like a great morning! I feel like sometimes quiche is thought of as a wimpy ladies luncheon dish but serve this delicious spring dish along side a bacon Bloody Mary and you won’t hear anyone complaining! It is also a fun dish for kids to make because its super easy (the hardest part is sauteing the asparagus and onions)! Plus its a spin off the Dr. Seuss book “Green Eggs and Ham” read the book, make the quiche and you might even get the kids to eat some of it! So whether you’re hosting a bridal shower, brunch, lunch or Mother’s Day extravaganza (really whatever you want!) this quiche will be a hit! Green Eggs & Ham Quiche(click for printer friendly version)
Ingredients: (Serves 8-10)
1 9-inch Pillsbury refrigerated pie-crust (from a 15-ounce package)
2 12-ounce boxes frozen Stouffer’s spinach souffle (microwave for half the suggested time to thaw but not cook)
4 eggs, beaten
1 1/2 cups cups (6 ounces) grated mozzarella cheese (you can substitute Pepper Jack for some added spice)
1 bunch of asparagus, ends trimmed and cut into 1″ pieces
1 small yellow onion, diced
1 cup diced ham, prosciutto or bacon (if using bacon, cook before adding it) if you are vegetarian you can leave this out
1 tablespoon olive oil
fresh ground pepper
Pre-heat oven to 375° F. Unroll the pie-crust and press it into a 9-inch pie plate.
In a medium skillet heat olive oil over medium heat. Add onions and saute for 2-3 minutes, add asparagus and saute until just tender and onions are translucent, about 5 minutes more.
Combine the spinach souffle, eggs, cheese, ham and asparagus mixture in a large bowl. Add a few turns of fresh pepper and stir to combine. Pour the mixture into the prepared pie shell.
Bake until set in the center and the crust is golden brown, about 45 minutes.
Happy weekend y’all! I hope you had a great week! Last weekend Park City mountain resort closed, it was a beautiful weekend, 60 degrees and sunny! Just when I thought spring had arrived… I woke up Tuesday morning to this…More snow! I couldn’t believe it! But that’s how it goes in the mountains! Sadly, I’m sure it won’t be the last time this spring we see snow. Regardless of what the weather does, I am READY for spring. This delicious wild rice salad is one of my favorite spring/summer salads. It’s super easy to make and its best when it’s served cold, so making it the day before is a snap and saves you time! Its great for picnics, BBQs or anytime.
The combination of the sweet cranberries, apricots and currents with the wild rice and orange dressing is perfection! It will become one of your favorite summer staples.
It has started to feel a lot like spring lately here in Park City. This weekend we had two gorgeous days of sunshine and warm weather, great for catching some rays and enjoying an apres drink after skiing… not so good for the snow! Practically all the snow around our house has melted and I’ve woken up the last few mornings to birds chirping outside my window and its only March 10th! Here is Piper… laying on the only patch of snow left on our lawn! I did get some great skiing and hikes in this weekend. After being cooped up all winter, its nice to finally get out and enjoy the sunshine! And now that we’ve gained an extra hour of daylight at night I get to enjoy those late afternoon walks with the dog! Since I was feeling in the spring/summery mood this weekend I decided to whip up this delicious jalapeno, mango and avocado salsa!
I would put this salsa on anything! Its great with chips, on tacos, chicken, fish… the options are endless and you’ll wish the bowl of this salsa was endless too because it is so good! This salsa goes perfectly on my fish tacos with chipotle cabbage slaw… but you’ll have to check back tomorrow, Taco Tuesday, for that recipe!
Jalapeno, Mango & Avocado Salsa
1 large mango, cubed (about 1 1/2 cups)
2 medium avocados, cubed
1 large shallot, finely chopped (about 1/4 cup)
1 medium jalapeno, diced (depending on how spicy you like it, remove either all or some of the seeds before chopping)
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons cilantro, chopped (if you don’t like cilantro, substitute mint)
salt and pepper to taste
In a large bowl, mix together mango, avocado, jalapeno and shallots. Be careful not to over mix and smash the mango and avocado.
In a smaller bowl, combine lime juice and olive oil. Drizzle over mango mixture.
Sprinkle cilantro, salt and pepper over the top and toss to combine. Taste and adjust seasoning to your liking. Enjoy!