Pulled Pork and Twice Baked Sweet Potatoes

Pulled Pork

3.5 lbs pulled pork
1 yellow onion, chopped
3 garlic cloves, minced
1 c. chicken broth
1 Tbs. brown sugar
2 tsp. sea salt
1 tsp pepper
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne pepper

buns
BBQ sauce, optional


Place all above ingredients into a crock pot and set on low for 6-8 hours or high for 3-4 hours. Pork should be tender and easy to shred.

Twice Baked Sweet Potatoes

2 sweet potatoes
1/2 red onion, sliced
1 Tbs. brown sugar
1 c. smoked Gouda, shredded
1/2 lb bacon, cooked and chopped
1/2 tsp. cinnamon
1/3 c. heavy cream or milk.

Preheat oven to 425 degrees.  Cut sweet potatoes in half and place onto a baking sheet.  Bake for about 45 minutes or until cooked through. (You should be able to remove the sweet potato easily from the skin.)  Let potatoes cool for about 5-10 minutes. While waiting for potatoes to cool, caramelize the onions in a frying pan. Place 1-2 Tbs of olive oil, onion and brown sugar in pan and saute for 5-10 minutes or until onions are translucent,  Scoop out the potatoes from the skin and place into a bowl.  Set skins aside. Add 1/2 c of Gouda, bacon, cinnamon, and cream to potatoes.  With a mixer beat until well combined.  Scoop the potatoes evenly into the skins, top off with onions and remaining cheese.  Bake for another 15-20 minutes.  Enjoy!

Shrimp Tacos

Shrimp Tacos

8oz of shrimp, cooked
2 cloves garlic, minced
1 lime, squeezed
1/4 tsp crushed red pepper
Olive oil

Slaw

3 c chopped brussel sprouts and kale
1/2 c lemon and garlic vinegarette
1/3 c mozzerella

Pico

6 Roma tomatoes, chopped
3 green onions, chopped
1/3 c cilantro, chopped
1 lime, squeezed
1 garlic clove, minced

Tortilla shells

Optional: avacado,cheese and sour cream

In a medium sized bowl mix all slaw ingredients together.  In another bowl mix together pico ingredients.  Place both into the fridge and let them chill while preparing the shrimp.  In a sauce pan, add 2 Tbs of olive oil, shrimp, garlic, lime juice and pepper.  Saute so that all the flavors mingle.  About 5 minutes.

Assemble: Take a tortilla shell and put a generous helping of slaw down, then shrimp, then pico.  Top it of with avacado, cheese and sour cream. Enjoy!

Northern White Beans Tuscan Soup

Northern White Bean Tuscan Soup

1 lb sweet Italian sausage
1 c heavy cream
1 c shredded smoked Gouda
1 8oz can diced tomatoes w/ chili's, drained
2 14 oz cans northern white beans, drained
1 packed cup chopped kale
1 onion, diced
2 cloves garlic, minced
4 c chicken broth
1 tsp. Italian seasoning
1/3 tsp smoked paprika
Salt and pepper for taste


Brown sausage until fully cooked. Meanwhile in a large pot, add about 2 tbs of olive oil, onion, garlic and kale.  Saute for about 5 minutes or until onions are translusant.  Reduce to a simmer.  Add in sausage, tomatoes, beans and broth. Stir.  In a small sauce pan , bring cream to a rolling boil. Stir in Gouda until melted.  Add cheese sauce to soup and stir until well incorporated. Stir in spices.   Simmer for about 20 minutes covered.  Enjoy!

Apple Sauce Eggrolls

I made a ton of apple sauce this year and I was thinking about what yummy creations I could make with it.  I had eggroll wrappers left over from another meal and that got me thinking.....Enjoy!

Apple Sauce Eggrolls 

Package of eggroll wrappers 

Your favorite apple sauce

(I used this recipe:  http://thepioneerwoman.com/cooking/2013/10/homemade-applesauce/)

Canola oil

Butter Pecan ice cream

Heat up oil in a frying pan.  Spoon a couple of spoon fulls into the center of each eggroll wrapper. Fold them up according to package directions.  Be careful, the eggrolls are a bit flimsy.  Three at a time works best, add eggrolls to heated oil and cook eggrolls until golden brown on each side.  Drain off excess grease onto paper towel.  Serve immediately with a scoop of ice cream on top.

Potato Soup

Did I every mention that I love fall?  Well, I do.  I love the colors and the temperature but more importantly I love the food.  It's comfort food and you just can't go wrong.  Enjoy!

Potato Soup

5 lbs red skin potatoes

12 oz bacon

5 large brussel sprouts

1 small onion, chopped

2 cloves garlic, minced

4 c. chicken broth

2 c. whipping cream

2 c. smoked cheddar, shredded

pepper for taste

Peel, cut into cubes, and cook potatoes in a large pot of water until potatoes are soft and can be easily mashed.  Cook bacon until lightly crispy and boil brussels fully.  Once the bacon and brussels are done chop them.  In a large sauce pan, add bacon grease, onion, garlic, bacon and brussels.  Saute' for about 5 minutes set aside.

In a large pot bring broth and cream to a boil.  Add cheese and let melt completely.  Next add potato cubes.  With a potato masher, mash potatoes until there are no more cubes.  Then add in bacon mixture.  Continue to boil on high for 10 minutes while stirring continually.  Cover and reduce heat to low and cook for an additional 30 minutes, stirring on occasion.    Optional, garnish with cheese and bacon.

Harvest Soup

Well fall is right around the corner, if it hasn't already reared its beautiful head.  So that means it 's time for yummy fall foods and since I'm having a baby within the next five weeks, I thought I would get a head start on soups I can freeze.  Enjoy!

Harvest Soup

2 1/2 c. butternut squash
1 1/2 c. baking pumpkin
1 small onion, chopped
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs olive oil
2 large carrots, grated
3 c. chicken  broth
3/4 c. heavy whipping cream
2 tsp. pumpkin spice

To prepare the squash and pumpkin, preheat oven to 375 degrees.  Cut the squash and pumpkin in  half and clean out the seeded area.  Bake for 1 hour or until the skin pulls away easily and a knife can run through easily.  Set aside to cool before peeling away the skin.

In a frying pan, combine oil, brown sugar, garlic and onion.  Saute' for about five minutes and medium heat.

Using a food possessor, puree squash, pumpkin, onion and carrots until smooth.  In a large sauce pan combine puree mixture, broth, cream and pumpkin spice over medium to high heat, bringing to a boil.  Stir occasionally.  Reduce heat to a simmer for 20-30 minutes so the soup can thicken, also stir occasionally.  


I served mine with a turkey sandwich, because I like to dip my sandwiches in my soup.  However. it taste fantastic on its own as well!

Junkyard Burger and Tater Totes Smothered in a Gouda and blue Cheese Sauce

The hubby had an idea one night on what I should make next for the blog.  He thought since I have a Junkyard Dog recipe, I should also try my hand at a Junkyard Burger.  Enjoy!

Hamburger Patties (makes 4)

1 lb ground beef
3/4 c shredded gouda
1 Tbs dijion mustard
1 tsp worchestershire sauce
1 egg
1 clove garlic, minced
2 tsp seasoning salt

Combine all ingredients in a large bowl and create four patties.  Cook or grill to desired taste.

Toppings

1 medium onion, sliced
3 jalapenos, cut julian style
3 Tbs brown sugar
olive oil
tomato, slices
lettuce
sandwich stacker pickles
sliced cheese of you choosing
bacon
ketchup
mustard
(our friend add BBQ sauce to his as well)
Buns

In a medium sauce pan add onion, jalapeno brown sugar and a couple table spoons of olive oil.  Caramelize over medium heat until onion and jalapenos are tender.
Assemble your burger with whatever you want with as much as want.  Have fun go crazy, it's a Junkyard  Burger!

Gouda and Blue Cheese Sauce

1/2 heavy whipping cream
1/2 c blue cheese crumbles
3/4 c shredded gouda
bag of tater totes (follow cooking directions on bag.)

In a medium sauce ban, over medium heat bring cream to a rolling boil.  Reduce heat and add cheese.  Stir until cheeses are completely melted.  Pour over fully cooked tater totes.