Dr Pepper Pork Roast

Dr Pepper Pork Roast
It's Worth The Wait!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 9 hours

How About A Dr Pepper Pulled Pork Sandwich!

Ingredients
8-10 lbs. bone in pork shoulder
16 oz. Dr Pepper soda
1 1/2 cups ketchup
1 cup dark brown sugar
1/2 cup honey
1/2 cup soy sauce
1/2 onion, grated
1/2 cup Mirin, rice wine
3 cloves garlic, pressed
2 tsp ginger, grated
1 tsp pepper
2 tbsp corn starch
1/2 cup cold water
minced parsley for garnish

Cooking Tools
Disposable roasting pan
Aluminum foil
Medium mixing bowl
Medium sauce pan
Fine mesh strainer 

Served With Our Smashed Potatoes And Balsamic Brussel Sprouts!

Directions
Preheat 350 Degrees F.  In a medium mixing bowl, add; Dr pepper, ketchup, brown sugar, honey, soy sauce, grated onion, pressed garlic, Mirin, grated ginger, pepper and whisk.  Place pork shoulder into the disposable roasting pan fat side up and pierce with knife all throughout the top and pour sauce on top pork.  Cover with aluminum foil and seal down the edges.  Place in oven and roast 9 hours, for the last hour of cooking, remove foil.  Once pork is cooked, strain all the cooking liquid into the saucepan and skim off excess fat.  Mix corn starch and water to create a slurry.  Pour slurry into into the cooking liquid, whisk and bring to a boil to thicken the sauce.  Serve pork with Smashed potatoes or rice and pour sauce on top.  Garnish with minced parsley.
Serves 8

Disposable Pans Are Perfect For Easy Clean up!

Pasta Pie

Pasta Pie
Great Use For Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

      Is it just me, or do we all cook Spaghetti and Meatballs to feed an army.  I always have leftovers, and I truly like it better the second day. But, I really wanted to change it up so it does not feel like the same meal!  This is great to take to the office for lunch or a late night snack!

Ingredients
leftover spaghetti & meatballs, pasta in meat sauce, pasta in marinara
1/2 cup Parmesan cheese, grated + garnish
1 cup mozzarella cheese, shredded
2 eggs, whisked
pinch red pepper flakes
1 tsp minced chives, garnish
olive oil, drizzle

Optional
2 hard boiled eggs, chopped
2 tbsp capers, minced
1/4 cup shallots, minced
1 cup mushrooms, saute

Cooking Tools
Large mixing bowl
Spring form pan or bottom release tart pan
 

Directions
Preheat oven to 375 Degrees F.  In a mixing bowl, add your leftover pasta and meatballs.  Cut meatballs in half if they are big. Add in; Parmesan cheese, mozzarella, eggs, red pepper flakes and any optional ingredients.  Mix well and place the ingredients into a spring form or tart pan and press down evenly.  Bake in oven for 30 minutes, and let rest to cool for 15 minutes before releasing the pan.  Garnish with Parmesan cheese, chives and drizzle with some olive oil.

Yields 1 pie

Walnut Pesto Pasta

Walnut Pesto Pasta
No Need For Basil And Pignoli!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
1 1/2 cups walnuts + garnish
1 box linguine
1 1/2 cups pasta water
1/2 cup olive oil + drizzle
1/4 cup walnut oil
2 cloves garlic
1/2 cup Parmesan cheese, grated + garnish
1/2 cup chives, minced
2 cups hot rotisserie chicken, large chunks
salt
pepper

Cooking Tools
Food processor
Large stock pot

Directions
In a large pot, boil enough water for pasta. Generously salt water and cook pasta according to directions, drain. (reserve 1 1/2 cups of the pasta water).  In a food processor, add; walnuts, olive oil, walnut oil, garlic, Parmesan cheese and pulse to a loose paste. Place cooked pasta back into the pot, add chicken, pasta water, chives and the walnut pesto and toss until well coated and heated through.  Salt and pepper to taste.  Place in serving bowls and garnish with walnuts and Parmesan cheese.
Serves 4

 

Bubble Tea

Bubble Tea
Mine And My Daughters Favorite!
Difficulty: Easy
Prep Time: 5 minutes
Cooking Time: 8 minutes
Cooling Time: 1 hour

 

 Ingredients
1 cup black tapioca balls
5 cups water
1/2 cup sugar
5 bags Paromi Tea, coconut almond tea or Chi green tea http://www.paromi.com/
3/4 cup half & half
ice

Cooking Tools
2 small pots

Directions
Fill a small pot with water and cook tapioca for about five minutes, drain.  In the same small pot, add 1 cup water and 1/2 cup sugar and simmer on low heat until sugar has dissolved.  Place cooked tapioca into the the simple sugar syrup and set aside to allow the tapioca to absorb some of the syrup, cool completely.  In another pot, add 4 cups of water and tea bags and boil for 1 minute and remove from heat to cool completely. Remove tapioca from the syrup and evenly distribute into 4 glasses, add all the simple syrup into the tea, remove tea bags before adding the syrup.  Add ice to the glasses and pour sweetened tea over ice.  Pour some half & half into the glass.
Serves 4

Sriracha Noodles

Sriracha Noodles
A Simple, But Flavorful Noodle Dish
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
1 package Chinese wheat noodles, for 4 servings
2 tbsp oil + frying
2 tbsp margarine
3-4 tbsp Sriracha hot sauce
1/4 cup green onions, sliced
Nori, shredded (seasoned dried seaweed)
salt
pepper

Cooking Tools
Large Pot
Non-stick skillet
Wok 

Directions
In a large pot of boiling water, add noodles and cook according to directions, drain.  In a wok, heat oil on medium heat and melt margarine.  Toss in cooked and drained noodles and add Sriracha sauce and green onions, toss until well coated and heat through.  Salt and pepper to taste.  Add additional hot sauce to suit your taste.  Fry eggs in skillet with enough oil to coat bottom of pan and fry eggs over easy.  Serve noodles in individual bowls and top with a fried egg and shredded Nori
Serves 4

Breakfast Burrito

Breakfast Burrito
Breakfast To Go In Under 20 Minutes! 
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 8-10 minutes

   

Ingredients
4 eggs, whisked
1 tbsp butter
1 tbsp oil
1/2 cup green pepper, diced
1/4 cup green onion, minced + garnish
1/2 cup cheddar cheese, finely shredded
1/2 cup spicy sausage, Chorizo or Andouille, small dice
1 tsp, jalapeno peppers, seeds removed, minced
1/2 cup tomatoes, diced
2 flour tortillas
salt
pepper

Cooking Tools
Non-stick skillet
Small mixing bowl

Directions
Melt 1 tbsp of butter and oil in a non-stick skillet on medium heat.  Saute sausage for 3-4 minutes, add in green peppers, minced jalapeno and saute until peppers are tender.  Add in the whisked eggs and lower the heat to low.  Gently stir eggs, not to overwork the eggs.  While the eggs are still runny, add in green onions, cheddar cheese, tomatoes, salt & pepper. Cook eggs for about additional minute, don't over cook eggs!  Spoon equal amount of eggs into each tortilla and roll.  Garnish with minced green onions.
Serves 2

Tomato Tart

Tomato Tart
Perfect For A Late Night Dinner With A Fresh Salad!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40-45 minutes

Ingredients
2 medium size tomatoes, sliced
1 1/2 cups Ricotta cheese
1/2 cup Parmesan cheese, grated
1 tsp garlic, finely minced
1 tsp chives, minced
1 tbsp green onions, minced
1 tsp dried oregano, divided
1 pre-made pie dough roll (Pillsbury)
olive oil for drizzle
1 egg yolk
salt
pepper

Cooking Tools
8" or 9" tart pan
Medium mixing bowl

Directions
Preheat oven to 400 Degrees F.  Line pie dough in the tart pan and cut off any excess dough.  Do not let the dough overhang the top edge.  In a mixing bowl, add; Ricotta cheese, Parmesan cheese, garlic, green onions, chives, 1/2 tsp oregano, egg yolk, pinch of salt & pepper and mix well. Place in the tart pan and spread evenly on the bottom.  Slice tomatoes evenly and using some paper towels, wipe off any excess moisture on tomato slices. Layer tomatoes on top of the Ricotta cheese mixture, not to overlap too much.  Drizzle with olive oil and sprinkle on the rest of the dried oregano and pepper.  Bake in oven for 40-45 minutes.  Let cool for 30 minutes before slicing.
Serves 6

Poutine

Poutine
Yummy Canadian Pub Food!
Difficulty: Easy
Prep Time: 1 hour, 20 minutes
Cooking Time: 40 minutes

I tried Poutine for the first time at a local restaurant Kraft House No 5. The following day, I had to recreate this dish at home but with a few tweaks!  Needless to say, it was the perfect dish for the Super Bowl.

Ingredients
2 Idaho baking potatoes, sliced into thick cut french fries
2 cups cheddar cheese curds
1 1/2 cups cooked & pulled (left over) short rib meat, brisket, pot roast
2 cups beef stock
2 tbsp butter
1 heaping tbsp flour
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tsp red wine vinegar
1 clove garlic, minced
1/2 cup green onions, minced
vegetable oil for deep frying
kosher salt
pepper 

Cooking Tools
Large mixing bowl
Paper towel lined sheet pan
Kitchen towel
Deep fryer
Medium Pot

Directions
Preheat oven to 300 Degrees F.  Cut potatoes length wise into thick cut french fries, leave skin on.  Place cut fries into a mixing bowl and fill with cold water.  This process, draws out the excess starch from the potatoes. Let soak for about 1 hour and drain fries from the water.  Completely dry the fries in a kitchen towel before frying!!  Preheat oil in fryer to 350 Degrees F.  Fry potatoes in batches for approximately for 8 minutes, drain onto a paper towel lined sheet pan and sprinkle with some kosher salt.  Repeat with the rest of the cut fries. Once all the french fries are cooked, place in the warmed oven, turn off the oven just before placing fried potatoes in the oven to keep warm.  In a medium pot on medium heat, melt butter.  Whisk in flour and cook for a minute.  Add; beef stock, ketchup, Worcestershire sauce, vinegar, garlic, salt and pepper to taste.  Once sauce starts to thicken, add in the pulled beef.  Lower heat and cook for additional few minutes.  To assemble:  Place French fries into 4 serving dishes, add 1/4 cup cheese curds and pour 1/2 cup of hot beef gravy on top and garnish with minced green onion.
Serves 4

Oatmeal Horchata

Oatmeal Horchata
A Refreshing Mexican Beverage!
Difficulty: Easy
Prep Time: 2 hours
Chilling Time: 2 hours
Cooking Time: No cooking required

Traditionally, raw rice soaked in water for 24 hours is used.  By using oatmeal, it is time saving, but does not lose any of the same flavors!

Tastes Just Like Cinnamon Rice Pudding!

  

Ingredients
2 cups steel cut oatmeal. uncooked
6 cups cold water
3/4 cup sugar
1 large cinnamon stick, broken up

Cooking Tools
Large bowl
Blender
Pitcher
Strainer/skimmer 

Directions
In a large bowl, add; steel cut oatmeal, water, sugar and cinnamon stick.  Mix ingredients and set aside for 2 hours. Mix and pour ingredients into the blender in 2 batches.  Blend on high for 1 minute.  A small amount of oatmeal will not break down.  Strain into a pitcher, the consistency should be smooth and creamy.  Chill in refrigerator and stir before serving over ice.
Yields 6 cups

Olive & Onion Focaccia Bread

Olive & Onion Focaccia Bread
Making Fresh Bread Is Simpler Than You Think!
Difficulty: Easy
Prep Time: 2 hour 30 minutes
Cooking Time: 25 minutes

Ingredients
2 tbsp olive oil + greasing
2 1/2 cups white bread flour + dusting
1/2 tsp salt
1 envelope active dry yeast
1 cup lukewarm water
1/2 cup pitted stuffed green olives

Toppings
Ingredients
1/2 large red onion, sliced thin
1/2 cup pitted stuffed green olives
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tsp sea salt

 Cooking Tools
Large mixing bowl
Wire cooling rack
Flour sifter
Sheet pan

  

 

Directions
Lightly brush sheet pan with olive oil.  In a large mixing bowl, sift flour and salt, then stir in the yeast.  Pour in olive oil and lukewarm water and bring together with your fingers to form dough.  Turn out the dough onto a lightly floured surface and knead the dough for 5 minutes.  If the dough sticks to the surface, add small amounts of flour.  Place dough into a greased mixing bowl and cover, set aside in a warm location.  I used my oven and set on proof.  Let rise for 1 1/2 hours and it should be double in size.  Punch down the dough and knead in 1/2 cup of olives.  Shape your Focaccia on the greased sheet pan, using the tips of your finger, push in to create the dimple effect.  Sprinkle the red onions, the remaining olives, then sprinkle with sea salt and thyme leaves.  Drizzle with olive oil to coat the ingredients. Cover and let rise for an additional 30 minutes.  Preheat oven to 375 Degrees F. Bake Focaccia for 25 minutes or until Focaccia is golden.  Transfer to a wire rack to cool.
Yields 1

Cereal Bon Bons

Cereal Bon Bons
The Best Dessert To Make With Children!
Difficulty: Easy
Prep Time: 25 minutes + 3 hours freezing
Cooking Time: No cooking required

Kellogg's Fruit Loops,  Frosted Flakes And Coco Krispies Were Used!

 Cereal Bon Bons
Ingredients
3-4 assorted favorite cereal, individual servings
1 pint vanilla ice cream

Cooking Tools
Parchment lined glass baking dish
Small ice cream scoop
3-4 small bowls

Directions
Slightly crush cereal in the bag it comes in. Place crushed cereal in the individual bowls.  Scoop out ice cream balls and roll in the cereal and place in the parchment lined dish.  If the ice cream bon bons start to soften, place in freezer for a few minutes to harden, same goes with the ice cream.  1 pint will yield about a dozen bon bons.  Freeze for several hours before serving.
Yields 12

Let Your Cereal Imagination Soar!

Cracker Crusted Cod

Cracker Crusted Cod
This Crust Is Perfect On Any Fish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes

 Ingredients
4  8oz cod filet,  boneless & skinless
12-15 Ritz crackers
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1 tbsp minced parsley
4 tbsp butter, divided
vegetable oil

Cooking Tools
Medium skillet
Baking Dish
2 small mixing bowl
Food processor

Directions
Preheat oven to 400 Degrees F.  In a food processor, add; Ritz crackers, garlic powder, onion powder, pepper and pulse until small crumbles.  Divide half of the crumbs into 2 small mixing bowls. Melt 2 tbsp of butter and mix into cracker crumbs in one of the mixing bowls and toss in the minced parsley and coat the bread crumbs well (this is your topping for the cod), set aside.  Dredge the cod filet into the cracker crumbs without the butter and parsley.  Preheat skillet on medium high heat and coat bottom of pan with vegetable oil and add 2 tbsp butter until sizzling.  Fry coated cod filet for a 1-2 minutes on each side, remove and place in baking dish and top with the buttered cracker crumbs evenly on top of each cod filet.  Bake in oven for 12-15 minutes, depending on the thickness.
Serves 4

Jacked Up Franks & Beans

Jacked Up Franks & Beans
A Whole New Whiskey Twist On A Classic Staple!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 2 hours 15 minutes

Ingredients
1/4 lb pork shoulder or pork belly, cubed
12 oz Kielbasa smoked sausage, sliced or cubed
1 cup onions, diced
1 cup green pepper, diced
1 clove garlic, minced
1 15 oz canned great northern beans, rinsed & drained
1 15 oz canned pinto beans, rinsed & drained
1 cup canned black eyed peas, rinsed & drained
1 cup ketchup
1 cup Jack Daniel's BBQ Sauce
1 1/2 cups beef stock
1/2 cup Jack Daniel's Whiskey
3 tbsp brown sugar
1 tsp Worcestershire sauce
1 tbsp vegetable oil
1/4 tsp pepper 

Cooking Tools
Medium Dutch oven or cast iron pot

Directions
Trim off any excess fat from the pork shoulder or pork belly. On high heat, add oil to bottom of Dutch oven and place cubed pork and sear and brown on all sides.  Add in the smoked sausage and sear for additional few minutes.  Add in the remaining ingredients and mix well.  Lower heat to a simmer, cover and cook for 2 hours.  Stir ingredients occasionally, so not to burn the beans at the bottom of the pot. The beans will thicken as it cooks. Minced parsley for garnish (optional).
Serves 6