Wednesday, January 28, 2015

Yummy Recipe Wednesday! (Mexican Style Shredded Pork)

Hello again friends and welcome to another Yummy Recipe Wednesday. As you may be aware if you follow my blog regularly, I’m a pretty big fan of recipes that involve a slow cooker. I’m sure I’ve mentioned it once or twice. Today I bring you a recipe for a delicious, flavorful, shredded pork that’s perfect for serving over rice, in tacos, or with just about any other kind of Mexican dish you can think of. This is easy to prepare and you just let is simmer in your slow cooker all day and when you get home from work you’ll arrive to a great smelling home and an amazing dinner. Personally I think this shredded pork is better than any that I’ve had at Mexican restaurants but give it a try for yourself and see what you think. I highly doubt that you, your friends, or family will be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Mexican Style Shredded Pork

  • 3 lb Boneless Pork Loin Roast, cut into 2-inch pieces
  • 1/2 tsp Salt
  • 2 (4 oz) cans Diced Green Chiles
  • 3 cloves Garlic, crushed
  • 1/2 cup Chopped Onion
  • 1/2 cup Chipotle Sauce
  • 1/2 cup Water
  • Juice of 2 Limes (approx 1/4 cup)
  • 1/4 cup Chopped Cilantro
  • 1 1/2 tsp Cumin

1. Season the pieces of roast with salt and place in a slow cooker; add the green chiles, garlic, and onion on top of the roast then pour in the chipotle sauce, water, and lime juice.
2. Cover and cook for 7 hours on Low.
3. Remove the roast from the slow cooker, and use two forks to shred.
4. Return the shredded pork to the slow cooker; add the chopped cilantro and cumin and stir to combine.
5. Cover and cook an additional 1/2 to 1 hour on Low.

Wednesday, January 21, 2015

Yummy Recipe Wednesday! (Hot Pizza Dip)

Hello again friends and food fanatics. Welcome to another Yummy Recipe Wednesday. The Super Bowl teams are set and everyone is making their plans for their big Super Bowl parties so I thought this would be a great time to post a recipe that would be perfect for such an event. First some fun facts. There are over 5 billion pizzas sold worldwide in a year with the US buying over 3 billion of those pizzas. The average person eats 46 slices of pizza per year and on average, 350 slices of pizza are eaten every second. With all of that being said, you really can’t go wrong with this recipe that I have for you today. The thing I like most about this recipe is that you can really make it however you like your pizza. I personally like to add a little Italian sausage to my dip or use sausage instead of pepperoni and sometimes I make my dip with Canadian bacon and pineapple which is just amazing. Make it however you want, using the basic recipe below, and I guarantee you won’t have an empty stomach at your party. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Hot Pizza Dip

  • 1 (8 oz) pkg Cream Cheese, softened
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Dried Basil
  • 1 cup Shredded Mozzarella Cheese
  • 1 cup Grated Parmesan Cheese
  • 1 cup Pizza Sauce
  • 2 Tbsp Chopped Green Bell Pepper
  • 2 oz Pepperoni Sausage, chopped
  • 2 Tbsp Sliced Black Olives

1. Preheat your oven to 350 degrees F (177 degrees C).
2. In a small bowl, mix together the cream cheese, oregano, parsley, and basil until well combined.
3. Spread the mixture into the bottom of a 9-inch glass pie plate, or 8-inch by 8-inch square casserole dish.
4. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture.
5. Spread the pizza sauce over the top of the cheeses and then sprinkle with the remaining cheese; top with green pepper, pepperoni and olive slices.
6. Bake in the preheated oven for 20-25 minutes or until hot and bubbly; serve hot with toasted baguettes or tortilla chips.

Wednesday, January 14, 2015

Yummy Recipe Wednesday! (Hot Dog Fried Rice)

Hello again everyone and welcome to another Yummy Recipe Wednesday. Today I bring you a somewhat interesting recipe that, believe it or not, comes from Katie Lee of the show “The Kitchen” on Food Network. At first when I saw this recipe I thought, “Hot dogs in fried rice? Are you serious?” There are so many different, better, proteins that you could use in fried rice instead. However, I am a bit adventurous and I figured if it’s on Food Network it can’t be all that bad. This actually works and tastes pretty dang good. Of course I’m not saying that I would choose hot dog if I had both hot dog and chicken in the house but in a pinch, this works and turns out very nice plus I could see this as a great way to get your kids to eat fried rice. The egg on top is a nice touch with this dish also. I usually make fried rice the traditional way where you scramble the egg into the fried rice but I think I might start serving an egg of top of mine from now on. Give this recipe a try and let me know in the comments below what you think about hot dogs in fried rice. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Hot Dog Fried Rice

  • 2 cups Broccoli Florets
  • 2 Tbsp Coconut Oil
  • 1 Onion, halved and thinly sliced
  • 1 Tbsp Grated Ginger
  • 2 cloves Garlic, grated
  • 3 cups Cooked Brown Rice
  • 1 cup Diced Hot Dogs
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Toasted Sesame Oil
  • 2 Scallions, white and light green parts, sliced
  • 4 Fried Eggs, for serving
  • Chopped Fresh Cilantro, for serving
  • Sriracha Sauce, for serving

1. Bring a pot of water to a boil; prepare an ice water bath in a medium bowl.
2. Blanch the broccoli in the boiling water, then immediately transfer to the ice water to stop the cooking process; drain and set aside.
3. In a large skillet over medium-high heat, add the oil and onions and saute until the onions are translucent and tender, about 5 minutes.
4. Add the ginger and garlic and quickly stir-fry for about 30 seconds.
5. Add the rice, hot dogs and broccoli and stir-fry 2 minutes.
6. Stir in the soy sauce, sesame oil and scallions.
7. Serve topped with fried eggs, cilantro and Sriracha.

Wednesday, January 7, 2015

Yummy Recipe Wednesday! (Cheesy Sausage Casserole)

Hello again everyone and welcome to the first Yummy Recipe Wednesday of 2015. Hopefully you didn’t make any New Year resolutions to eat healthier or you’re going to miss out on the delicious recipe I have for you today. Over the years I’ve had lots of different breakfast casseroles. Most of them are made using bread which is fine but it adds a bit of an odd texture to the casserole in my opinion. The breakfast casserole recipe I have for your today actually uses a shredded potato “crust” instead of bread and incorporates cottage cheese into the egg mixture which adds a nice moist texture to the casserole. Personally I think this recipe is great just the way it is but if you wanted to spice it up a bit you could add a can of green chiles or some pepper sauce to the mixture as well or even use a spicy sausage. Give this a try and I promise your friends and family will be asking you to make it again. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Cheesy Sausage Casserole

  • 1 lb Sage Flavored Breakfast Sausage
  • 4 cups Frozen Shredded Potatoes, thawed and drained
  • 1/4 cup Butter, melted
  • 12 oz Shredded Sharp Cheddar Cheese
  • 1/2 cup Onion, diced
  • 1 (16 oz) container Small Curd Cottage Cheese
  • 8 Large Eggs
  • 1/4 tsp Garlic Powder
  • Salt and Pepper

1. Preheat the oven to 375 degrees F (190 degrees C); lightly grease a 9x13 inch casserole dish.
2. In the prepared baking dish, stir together the shredded potatoes and melted butter; season with salt and pepper and then press the mixture into the bottom and sides of the baking dish to form a “crust”.
3. Bake the potato “crust” in the oven for 20-30 minutes or until the potatoes just start to brown.
4. While the potatoes are in the oven, cook the sausage and onion in a large, deep skillet over medium-high heat until the onion is soft and the sausage is evenly browned; drain the grease off and set aside.
5. In a large bowl combine the sausage, sharp cheddar cheese, onion, cottage cheese, eggs, and garlic powder; season with salt and pepper and then pour the mixture over the browned potato “crust”.
6. Bake for 45 minutes to 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean; let cool for 5 minutes before serving.