Tags: Black pepper, Boston butt, Chipotle Peppers, Dinner, Dutch oven, Monterey Jack, Olive oil, Onion, Pepper, Pork, Pork Shoulder, Sea salt
Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!
I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated
the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Spicy Pop Pulled Pork
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
Tags: Serving size, Barbecue, Ore-Ida, Dinner, Hash Brown, Pork Tenderloin, Coleslaw, Bobby Deen, Spice rub
Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!
The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!
Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
Ore Ida Cheesy Potato Casserole
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Total Fat 21.6 g
Saturated Fat 12.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.6 g
Cholesterol 53.9 mg
Sodium 1,093.3 mg
Potassium 448.1 mg
Total Carbohydrate 31.8 g
Tags: cook, Eaton, Eaton Ohio, Meat, Ohio, Pork, Preble County Ohio, United States
September 15-16, 2012 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
Preble County Pork Festival
Eaton, Ohio, USA
9/15/2012 – 9/16/2012
-GREAT food: Fresh grilled pork chops along with ham, pulled pork and smoked sausage sandwiches. Smorgasbord pancake and sausage breakfast and then a lunch and supper pork chop smorgasbord. -Nearly 500 vendors, mostly arts and crafts and mostly indoors…a wonderful variety -Entertainment, fun educational activities for the kids, a huge Saturday parade and lots of pig races -This normally small, rural community welcomes you to this magical weekend and the over 100,000 visitor it attracts every year. Come celebrate our 41st year on September 15th and 16th!
Many and a family friendly variety! Entertainment tent seats hundreds! There are racing pigs and petting zoo too.
Preble County Fairgrounds, 722 S. Franklin St.
Located on St. Rt. 122 (Franklin St.), Eaton, OH we have not only St. Rt. 122 but also US 35 and St. Rt. 127 coming to the middle of Eaton.
Sat, 6:30 am to 9:00 pm; Sun, 6:30 am to 5:00 pm
Admission & Parking
FREE Admission FREE Parking
Tags: Barbecue, Breyer, Crock Pot, Dietary fiber, Open Faced, Pork, Sauce, Walmart
Today’s Menu: Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots
While writing this I’m looking out the window at the pouring rain, RAIN that’s right! Rains been a rarity around here like most places around the Country. I’m afraid though it’s a little too late to help the crops and the yards around here. On to dinner. Ohh this one’s too good to describe! I prepared an Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots. For the Pork I used a Hormel Boneless Pork Shoulder. After Breakfast this morning I got the Crock Pot out, put a Glad Crock Pot Liner in it, and added the Pork Shoulder. How easy is that! You can cook it on high for 4 – 5 hours or on low for 8 – 9 hours, I went with the low and slow way. These Hormel Boneless pork Shoulders are great for the Crock Pot, perfect size anywhere from 1 to 1 1/2 pounds and they come seasoned. When done I shredded it with 2 forks and added J B’s Fat Boy Haug Waush BBQ Sauce and mixed until all the the meat was well covered. This came out delicious. The Pork was tender and the Sauce put it over the top!! But I wasn’t done.
I served it Open Faced on a generous slice of Walmart Bakery Marketside Everything Italian Loaf Bread. It comes pre-baked you just heat it up at 375 degrees for 7 – 9 minutes. This bread is a keeper! A little higher in carbs than I normally like to use but every now and then I think it’s ok, it’s 120 calories and 24 carbs for a 1/10 of the loaf. The Pork was just mouth watering and the bread absorbed all those great juices from the Pork and BBQ Sauce.
For sides I boiled some Mini Carrots along with Roasted Red Potatoes, you can find the recipe for the Red Potatoes on previous posts. For dessert sticking with the Breyer’s Carb Smart Vanilla Ice Cream topped with the fresh BlueBerries.
Hormel – Bbq Boneless Pork Shoulder [Slowcooker Ready]
Calories 200 Sodium 340 mg
Total Fat 13 g Potassium 0 mg
Saturated 6 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 18 g
Cholesterol 60 mg
Tags: 12-hour clock, Columbus, Columbus Ohio, Festival, Freight rail transport, Jazz, Jazz & Rib Fest, Ohio
Celebrate summer with hot ribs and cool jazz! Three stages will host the finest local, regional and international jazz artists, while barbeque pit masters serve up sizzling ribs, chicken and more. Savor the best ribs from around the country as 23 award-winning barbeque teams compete for “Best Ribs” bragging rights. Admission is FREE!
Tags: Barbecue, Cornbread, Frank's RedHot, Hot Sauce, Joan of Arc, Phaseolus vulgaris, Pork, Potato
I tried a new recipe for dinner tonight, Pork, Potato and Bean Stew w/ Corn Bread. A really hearty and simple recipe. Using Cannelini Beans, Spicy Chili Beans, New Potatoes, and Pulled Smoked Pork. It all comes together to make a tasty and different stew. The Smoked Pork along with the Beans and Potatoes make a natural and delicious mix. I used Montgomry Inn Smoked Pork Barbecue for the meat and a 1/2 Cup JB’s Fat Boy Haugwaush Barbecue Sauce for that extra kick. I left the recipe at the end of the post.
I also made a small Cast Iron Skillet of Corn Bread using Martha White White Corn Meal. First Corn Bread I’ve made in a while and it’s just as good as it always was! What better side for a hearty stew than Corn Bread. For dessert later another new item. This one from Blue Bunny, Blue Bunny Naturally Frozen Yogurt Chocolate/Vanilla Swirl. It’s 110 calories and 19 carbs. I’ll leave a separate post on this and how it tasted tomorrow, it looks delicious!
Pork, Potato and Bean Stew
1 Can Joan of Arc Spicy Chili Beans
1 Can White Cannellini Beans
5 Quartered Small New Potatoes
2 Cups Shredded Smoked Pork, I used Montgomry Inn Shredded Smoked Pork
1/3 Cup Water
1/2 Cup Barbecue Sauce, I used JB’s Fat Boy Barbecue Sauce
Frank’s Red Hot Sauce, if desired
*Wash and quarter New Potatoes. Season and boil Potatoes until they are fork tender. Remove from heat.
*Spray Large Sauce Pan with cooking spray. In Sauce Pan, mix Potatoes and all other ingredients except hot sauce.
* Cover; cook on Medium heat until all is heated throughout. Serve with Red Hot Sauce on the side.
Tags: bacon, Barbecue, Barbecue sauce, Black pepper, Kroger, Montgomery Inn, Olive oil, Turkey
Nothing like a stick to your ribs Pork BBQ with all the sides to warm up a cold windy day! I used Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger’s. So when I’m in the mood for the Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Healthy Life Whole Grain Bun.
I had two sides, Kicked Up Chili Beans and Smashed Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. To make the Smashed Potatoes I used Green Giant Klondike Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Dill, Sea Salt, Black Peppercorn, and Parsley and mixed until all were coated. I then boiled them for 30 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon and continued to smash and mix. Also had a Peach Tea Diet Snapple. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Kicked Up Chili Beans
1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve
Tags: Brown Rice, cook, Cool Whip, Home, Pita, Pita Bread, Race and ethnicity in the United States Census, Uncle Ben's Rice
I used some of the leftover Asian Pork & Mushrooms for dinner. I took a Meijer Bakery Wheat Pita Bread and topped it with Uncle Ben’s Brown Rice and then topped that with the Asian Pork & Mushroom. It wasn’t anything difficult or fancy but it was delicious! The Brown Rice went great with The Asian Pork and the Pita Bread was great as it absorbed all the juice from the Asian Pork &Mushrooms. Really a great trio together! For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Tags: Barbecue, Barbecue sauce, Cooking, Home, Ore-Ida, Pulled pork, Slow cooker, Time 100
Today’s Menu: Pulled Pork sandwich w/ Steak Fries
The good thing, besides some great eating, about doing a Pork Shoulder in the crock pot are the great leftovers! I used the Pork left over from yesterday’s dinner. Served it on a Healthy Life Sandwich Bun and topped it off with a couple of splashes of JB’s Fat Boy Haugwash Sauce. As a side I had a serving of Ore Ida Steak Fries. For a dessert/snack later a bag of Jolly Time 100 Calorie Mini Bag of Pop Corn.
Tags: Boston butt, Cooking, Cream of mushroom soup, Fruit and Vegetable, Home, Mashed potato, Slow cooker, Worcestershire sauce
Today’s Menu: Savory Mushroom & Herb Pork Roast w/ Mashed Potatoes and Whole Grain Bread.
Came across this recipe yesterday and had to give it a try and very glad I did! Nothing easier than making the meal in a crock pot. I’ll leave the recipe and instructions at the end of the post. Cooked on low for 6 hours and everything was delicious! Another recipe added to the dinner rotation! I did add 1/2 teaspoon Ground Smoked Cumin to it and I turned the crock pot on high for the final 2 hours. The Pork Shoulder was moist and fork tender. I had purchased the Pork Shoulder earlier this morning from Meijer. As sides I had Simply Potatoes Mashed Potatoes and Healthy Life Whole Grain Bread. Plenty leftover for some Pulled Pork Sandwiches for tomorrow. For dessert later a Yoplait Delight Chocolate Eclair Parfait.
* 2 medium onions, chopped
* 12 fresh baby carrots
* 1 boneless pork shoulder butt roast (3 to 4 pounds)
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup chicken broth
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1/2 teaspoon dried thyme
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon pepper
* 1 tablespoon cornstarch
* 2 tablespoons cold water
* French-fried onions, optional
* Place onions and carrots in a 5-qt slow cooker. Cut roast in half;
add to slow cooker. In a small bowl, combine the soup, broth,
mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and
pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
* Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil.
* Combine cornstarch and water until smooth; gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Serve pork with gravy. Sprinkle servings with French-friend onions if
desired. Yield: 8 servings.
Nutrition Facts: 5 ounces cooked pork with 1/2 cup gravy (calculated without French-fried onions) equals 335 calories, 19 g fat (7 g saturated fat), 103 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.