Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Baked Salmon with Whole Wheat Couscous and Spinach Goat Cheese Salad

I have been hankering for salmon for a loooooooooong time. I don’t know what has been stopping me. This morning, with great determination, I found three different recipes that think will pair well together. This is what I will be having for dinner along with some red wine if I choose to. My children will be eating something else…knowing them, they may not like it and I don’t want my dinner to get cold before I get a chance to enjoy it! Without further ado, here is the recipe.

Baked Salmon II – 2 servings

Prep Time: 15 minCook Time: 45 min
Inactive Cook Time: 1 hour
Total Time: 2 hours

What you will need:

  • 2 (6 oz.) salmon filets
  • 6 tbs. light olive oil (s/n: or olive oil of your choice)
  • 2 cloves garlic, minced
  • 1 tbs. lemon juice
  • 1 tbs. fresh parsley, chopped (s/n: or 1 tsp. dried parsley)
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 1 tsp. dried basil

Directions:

  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Herbed Whole Wheat Couscous – 2 servings

Prep Time: 5 minCook Time: 5 min
Total Time: 10 min

What you will need:

  • 3/4 cup reduced-sodium chicken broth
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup whole-wheat couscous

Directions:

Bring broth, scallions and parsley to a boil in a small saucepan. Add couscous, return to a simmer, cover and remove from the heat. Let stand, covered, 5 minutes. Fluff with a fork before serving.

Spinach Goat Cheese Salad – 6-8 servings (s/n: The recipe can be cut in half)

Prep Time: 25 min
Ready In: 25 min

What you will need:

  • 1/2 cup Marzetti® Light Balsamic Vinaigrette Dressing (s/n:or dressing of your choice)
  • 1 pkg. (6 oz.) Clean baby spinach leaves
  • 1/2 Small sweet onion, sliced thin
  • 1/2 pint Fresh raspberries or black berries, rinsed
  • 1/2 cup Toasted sugared pecans
  • 4 oz. Goat cheese, crumbled
  • pinch Freshly ground black pepper

Directions:
In a large bowl, combine all ingredients, add Marzetti Light Balsamic Vinaigrette Salad Dressing (s/n: or dressing of choice) and gently toss. Serve immediately.

I am not well versed in wine but I think a sweet red or rosé is the way to go with this one.

I hope you’ve enjoy these recipes and that they will soon become a family favorite!

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Recipe Time! – Wild Mushroom Risotto

Two winters ago I was watching the Food Network channel and was watching one of my favorite shows Secrets of a Restaurant Chef hosted by Anne Burrell. One of the recipes on this particular episode was this Wild Mushroom Risotto recipe. I am not a big fan of mushrooms and I have never made risotto before but after watching the show, I felt moved compelled to create this dish. I went out to get the ingredients that I needed and cooked it accordingly. When I had the first spoonful, mmm mmm mmm. It was heaven! So I will share it with you. This is an easy recipe and takes about an hour to cook.

Picture of Wild Mushroom Risotto Recipe

Wild Mushroom Risotto – courtesy of FoodNetwork.com

What you will need:

  • Extra-virgin olive oil
  • 2 cloves garlic, smashed with heel your hand
  • 1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
  • Kosher salt
  • 1 cup dried porcini mushrooms, soaking in 3 cups hot water
  • 1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
  • 2 cups Carnaroli or Arborio rice
  • 2 cups dry white wine (SN: Use a wine that you can drink)
  • 6 to 7 cups hot chicken stock
  • 2 tablespoons butter
  • 1/2 cup grated Parmigiano
  • 1/2 cup chopped chives

Directions:

Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the re-hydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.

Coat a large sauce pot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.

During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still “al dente”, remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

Risotto is like rice and is very versatile when it comes to adding ingredients. If you aren’t a mushroom fan, you can add other veggies or meats and you will have your perfect dish.

I hope you enjoy this recipe, I know I did!  Happy cooking!

God Bless!