Shared posts

07 Oct 11:41

Pulled Pork Tacos with Sweet Chili Slaw.

by Jessica

It’s been nearly two months since I shared a new taco recipe and, well… that’s not even right.

Pulled Pork Tacos with Sweet Chili Slaw I howsweeteats.com

Monday is calling and tacos are answering! Exclamation points!

Pulled Pork Tacos with Sweet Chili Slaw I howsweeteats.com

Monday is also calling and telling me that I should stay on the couch and watch Friends all day long and maybe even some old-school throwback I’m-crushing-on-Devon-Sawa movies while I read trashy magazines and I’m not sure what the answer is to that. I can be bought, Monday. Just so you know.

Pulled Pork Tacos with Sweet Chili Slaw I howsweeteats.com

These are sort of summery, but heck – so is our weather right now. All I want to do is hate on it, but I’m probably just going to eat tacos instead. And margaritas. Lots of margs.  This little taco is so full of flavor: tender, juicy pork (I can’t stop laughing), some fresh cilantro lime avocado cream, a sweet chili slaw with a little kick and a bunch of crumbled cheese. Flava bomb.

It’s basically the only answer to Monday.

Err, the only answer I’ve got.

Pulled Pork Tacos with Sweet Chili Slaw I howsweeteats.com

Pulled Pork Tacos with Sweet Chili Slaw

Yield: serves 4 to 6

Total Time: 8 hours

Ingredients:

4 pounds pork roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
8 ounces beer
2 cups sliced green cabbage
3 tablespoons sweet chili sauce
1 lime, juiced
a bunch of (4-inch) tortillas, for serving
cotija cheese, for crumbling

cilantro avocado cream
1 avocado, chopped
1 lime, juiced + zested
3 tablespoons sour cream or greek yogurt
3 tablespoons chopped fresh cilantro

Directions:

Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side. Remove the pork and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the pork and season it additionally if desired.

To make the slaw, add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

To make the avocado cream, add the avocado, lime juice and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy.

Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

Pulled Pork Tacos with Sweet Chili Slaw I howsweeteats.com

Oh and this answer. Always.


©2012 How Sweet It Is

02 Sep 12:00

caramel macchiato doughnut muffins

by Stephanie

caramel macchiato doughnut muffins

Oh hey, friendlies! Happiest Labor Day wishes to you all. I hope you’re spending your day with yummy food, good company and preferably a cabin/beach/park/sunny day on the side.

Me? My day is actually super lame, as the husband is working today. But we made up for it earlier this weekend with some fun end-of-summer times. And I would say I also made up for it by making and devouring these caramel macchiato doughnut muffins I made for my dear friend Stephie’s Friends First series, but the truth is I already made and devoured them weeks ago: even the ones I set aside in the freezer for later. Oy. Good thing I’ve got a free day today and these muffins take like two seconds to make. Winning! (Do people even say that anymore? I need new phrases.)

So in the interest of convincing you to make these muffins as soon as humanly possible (which I hope isn’t too difficult to do) and in the interest of letting you get back to your holiday shindigs, head over to Eat Your Heart Out for the full post and recipe! Spoiler alert: I talk about how these muffins sum up my personality in carb form. It gets weird/awesome.


© admin for Girl Versus Dough, 2013. | Permalink | Add to del.icio.us

Feed enhanced by Better Feed from Ozh

The post caramel macchiato doughnut muffins appeared first on Girl Versus Dough.

20 Aug 07:30

Sausage, Goat Cheese and Arugula Stuffed Peppers

by Courtney

Sausage, Goat Cheese and Arugula Stuffed Peppers
In terms of produce selection, August is my favorite month of the year. Tomatoes, peppers, okra, peaches, figs, berries – you get the point. Pretty much all of my favorite foods are available in August. I love spending my Saturday mornings at the farmers market with Eric and Clara, especially when we bring home so many wonderful foods and so much inspiration for the upcoming week.

This dinner was the result of a random “what can we make with what’s in the fridge?” type of meal about three years ago.  We had peppers and spinach from the farmers market, neither of which had a purpose, and that’s how this dinner came to life. The concept of it stuck around, and I’ve played around with the fillings based on what we have on hand. It’s always meat + cheese + greens. My favorite combination is sausage, goat cheese and arugula, but anything goes. It’s hard to go wrong when peppers are stuffed with anything. Using this basic recipe as a guide, I’m confident you can come up with an endless array of stuffed peppers to try before summer is over.

Sausage, Goat Cheese and Arugula Stuffed Peppers

 

Sausage, Goat Cheese and Arugula Stuffed Peppers

Yield: 3 servings

Sausage, Goat Cheese and Arugula Stuffed Peppers

The key to this meal is using a flavored/specialty sausage. I've used roasted red pepper and garlic sausage, sun-dried tomato and basil sausage, garlic and herb chicken sausage, etc. If you can't find that, simply add some garlic, onion, herbs and/or anything else you like to plain ground sausage.

Ingredients

3 medium bell peppers, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
⅔ pound (2 links) sausage of your choice, casings removed
4 ounces goat cheese, softened
2 large handfuls of arugula (about 1½ ounces)
Salt, pepper and/or red pepper flakes, to taste
1½ tablespoons freshly grated Parmesan

Directions

Heat oven to 400º. Place the peppers on a baking sheet and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. (If needed, drain the sausage before continuing.) Once the sausage has browned, reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes, if desired.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Serve immediately.

Source

Cook Like a Champion original

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
2.2
http://www.cooklikeachampionblog.com/2013/08/sausage-goat-cheese-and-arugula-stuffed-peppers/
Cook Like a Champion | All images and content are copyright protected.