Tag: salt

Barbacoa

Barbacoa

Savannah meal preps and shows me up with her kitchen skills all of the time. Why she doesn’t start Not Just Sunday Dinner Too is beyond me! She works long hours, especially during tax season, and because she does not eat dairy or eggs, she does best to eat at home. 

Well, I guess you can teach an old dog new tricks. I meal prepped last week! I made three different meals using a large chuck roast, 1 lb. ground pork, and a few additional ingredients. I now have Egg Roll Bowls, Barbacoa Stuffed Poblano Peppers, and Barbacoa Bowls in the freezer, ready for those nights when I just don’t feel like cooking. 

The word “barbacoa” refers to both the preparing of the meat and the meat itself. It can be lamb, goat, beef, or pork. It was traditionally steam-cooked underground, but the slow cooker is an easy method for tender and juicy results. The flavor of the meat is incredible! I found this recipe on lemonblossom.com.  Kathy has incredible recipes that will keep you scrolling for days!  

Barbacoa makes a great taco. As I mentioned, I made stuffed poblano peppers and barbacoa bowls.  To assemble the barbacoa bowls, place cooked rice or riced cauliflower in your bowl.  Spoon desired amount of shredded beef, with juice, into the bowl.  Top with your favorite toppings and squeeze fresh lime juice over the top.

Barbacoa
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Barbacoa

Course Main Course
Author Amye Melton

Ingredients

  • 1/3 cup apple cider vinegar
  • 3 tablespoons freshly squeezed lime juice
  • 2 to 4 chipotle peppers in adobo sauce, seeds removed plus 2 teaspoons adobo sauce
  • 4 garlic cloves chopped
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cloves
  • 2 tablespoons extra virgin olive oil
  • 4 pound chuck roast
  • salt and pepper
  • 3/4 cup chicken broth
  • 2 bay leaves

Instructions

  • In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
  • Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
  • Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
  • Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
  • Cook on high for 6 hours or low for 8 - 10 hours.
  • Using two forks, shred the beef in the crock pot. Stir to combine with the juice.

 

Parmesan Roasted Brussel Sprouts (Keto)

Roasted Parmesan Brussel Sprouts

When my kids were small, I discovered that by roasting certain vegetables, they would eat them better. Roasting vegetables brings out their natural sweetness and intensifies their natural flavors.  Soon, my kids were eating vegetables they would have never tried before!

Recently, while out of town on business, dear friends, Cathy and Harold, had Greg over for dinner. We spent two weeks with them in France years ago. They, like us, appreciate good food and enjoy trying new and different recipes. Harold made Roasted Parmesan Broccoli, and Greg came home raving about it. I finally made it over the weekend, and it is terrific. Even my future daughter-in-law, Ashley, who has never been fond of broccoli, ate three pretty large pieces!

I failed to snap a picture.  My family was starving, and I know better than to get between my hungry family and food.  However, I had Brussel sprouts in the refrigerator.

Brussel sprouts are another vegetable that is fantastic roasted.  I decided to try Harold’s recipe with them. After all, cheese could only make them better! They were also amazing! Serve with Lisa’s Smoky Aioli as an appetizer or as a side dish.

 

Roasted Parmesan Brussel Sprouts
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Parmesan Roasted Brussel Sprouts

Course Appetizer, Side Dish
Servings 6
Calories 113kcal
Author Amye Melton

Ingredients

  • 1 lb. Fresh, Tender Baby Brussel Sprouts washed and trimmed
  • Unsalted butter softened
  • salt and pepper
  • Kraft 100% Grated Parmesan Cheese
  • Smoky Aioli
  • 1/4 c. mayonnaise
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika

Instructions

  • Preheat oven to 425℉.  
  • Slice Brussel sprouts in half and place on a large baking sheet.
  • Using your fingers, rub softened butter all over Brussel Sprouts.  Sprinkle with salt and pepper. 
  • Sprinkle with a Parmesan cheese.  
  • Place in preheated oven and roast for until they are just tender and start to brown.  
  • To serve with Smoky Aioli, prepare the Aioli at least 1 hour before serving and store in the refrigerator.  To prepare Smoky Aioli:  Combine 1/4 c. mayonnaise with 1/2 tsp. garlic powder and 1/2 tsp. smoked p                  aprika.  

Notes

Nutritional Facts:
3g Net Carbs; 8g Fat; 4g Protein; 113 Calories

Breakfast Tomatoes

We have tomatoes in abundance right now. They are not the prettiest tomatoes, but they sure are delicious! We have enjoyed tomato slices with everything, grilled tomatoes, tomato pies, tomatoes on burgers and of course the best way of all, a juicy tomato sandwich!

Tomatoes are packed with vitamins and antioxidants that have been linked to many health benefits, including reduced risk of heart disease and cancer.

While searching for new ways to serve them up I ran across the recipe for Breakfast Tomatoes. Becoming a huge fan of poached eggs while in Louisiana back in November, I was excited to try this recipe. Baked ten minutes the egg was still runny like a poached egg. Bake longer to cook your egg through.

I have a feeling these breakfast tomatoes will be on our breakfast menu all summer.

Breakfast Tomatoes
 
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Ingredients
  • Tomatoes
  • One egg for each tomato
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Freshly grated Parmesan (or grated cheese of your choice)
  • chopped green onions, for garnish
Instructions
  1. Preheat oven to 400℉. Line a cookie sheet with parchment paper and set aside.
  2. Slice ¼-inch from the stem end of tomato. Hollow out the tomatoes by removing the core with a knife then carefully scoop out the ribs and seeds using a spoon. Leave the walls of the tomato intact as best you can.
  3. Drizzle with olive oil, sprinkle with salt and pepper and place on prepared pan. Bake tomato for 5 minutes.
  4. Remove tomato from oven. Crack each egg into a small bowl and then slide the egg into the hollowed out tomato. Sprinkle with additional salt and pepper. Return to oven and bake until egg is cooked to your preference, approximately 10 minutes if you want to keep the yellow runny.
  5. Remove from oven. Top with grated Parmesan cheese and chopped green onions and serve immediately.

 

Hissy Fit Dip

hissy fit dip

 

One of my all-time favorite dips and a recipe that I originally posted on NJSD back in 2012, this Hissy Fit Dip is a hit everywhere I take it.  I’m not a huge fan of curry, but the small amount in the recipe really works.

This is best served warm but believe me, if it lasts until it cools down people will still eat it.  You can serve the dip with crackers and chips, but I think it is best with fresh vegetables.  I have literally witnessed people putting Hissy Fit Dip on their hot dogs and hamburgers though.  I’m telling you, it’s that good!

I typically pick up white American in my supermarket deli department.  Hissy Fit Dip is not a budget friendly dip to make but it is worth every penny!

Hissy Fit Dip
 
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Ingredients
  • 6-oz. sour cream
  • 8-oz. cream cheese, softened
  • 8-oz. Velveeta cheese, cubed
  • 1 c. white American cheese, shredded
  • ½ - 1-lb. pork sausage, crumbled, cooked and drained
  • ¼ c. green onions, finely chopped
  • 1 tsp. worcestershire sauce
  • 1 tsp. onion powder
  • ½ tsp. ground sage
  • ¼ tsp. curry
  • ⅛ tsp. cayenne pepper
  • dash of garlic powder
  • sea salt and fresh cracked pepper, to taste
Instructions
  1. In a mixing bowl, combine all ingredients; stirring until well blended. Place in a baking dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggies.

 

Greg’s Smoked Boston Butt

Greg's Smoked Boston Butt

 

Memorial Day and grilling go hand in hand. I don’t recall ever spending the holiday when we did not grill. When I was growing up, it was Uncle Tab grilling chicken over his big homemade pit with all of the family gathered ’round. Things changed once we moved away from family and we started traditions of our own.

One of the oldest recipes on NJSD was this delicious smoked Boston butt! I initially shared this recipe in 2011, shortly after I started NJSD. Greg began cooking this years ago and has made a few adjustments over the years, but this is the original recipe. Occasionally he will smoke the butt at a lower temperature and cook it slightly longer. Sometimes he will change up the mop recipe a bit. You can use this recipe as a guide and make it your own.

I can usually find Boston Butts on sale around the spring and summer holidays. I buy two so that I can freeze one for later. This Boston Butt is perfect served with your favorite baked beans and my cousin’s Twisted Slaw, click here to go straight to her recipe.

I hope to have my app icon up and running by this weekend.  I am computer challenged when it comes to setting up some of this stuff.  I hope to get a little help with that soon.  I have only come up with one app icon that I truly like but here’s a sneak peak.  What do you think?

 


Greg's Smoked Boston Butt
 
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Ingredients
  • 1 (5-7 lbs.) Boston butt (bone-in pork shoulder roast)
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c. water
  • 1 jalapeno pepper, sliced thin
Instructions
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  2. Prepare smoker or grill for indirect grilling. Greg keeps his grill at 225 degrees.
  3. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  4. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Close grill and cook 12 to 16 hours, or until internal temperature reaches 195-200 degrees. Mop the butt every hour. When done, remove butt from grill. Cover with aluminum foil and let rest for about 1 hour. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat, if desired. (You can also chop the meat if you prefer.) Serve alone or on buns with your favorite barbecue sauce.