Tag Archives: Brown sugar

Spicy Dr. Pepper Shredded Pork

5 Jan

Spicy Dr. Pepper Pork Tacos

The Pioneer Woman succeeds again.  I am rarely disappointed by one of her dishes; maybe never.  We love this on fried corn tortillas topped with sour cream, shredded cheese, diced tomatoes, sliced onion, and Chalula Chipotle Hot Sauce.  Feel free to create your own magic taco!  This also freezes well, which goes along with my current kick.  Baby #4 is set to make his appearance sometime in the next three weeks, so I am busy creating double batches of casseroles and meats for freezing.  This equals quick weeknight meals for after we add a newborn to an already busy family.  I place the leftovers in a Ziploc bag and use it in soups or for a super easy taco supper somewhere down the line.

Spicy Dr. Pepper Pork Tacos 2

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Photos by me, mylittlefoodspot

Ginger-spiced Cucumbers

5 May

gingerspiced_cuc[1]

One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Mixed Berry Compote

11 Jul

Ingredients:

  •   3 tablespoons unsalted butter
  •   1/4 cup packed light brown sugar
  •   2 tablespoons fresh lemon juice
  •   3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Directions:

Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
Serve warm or at room temperature.
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry semifreddo torte and over ice cream or pound cake.

Recipe from epicurious

Mom’s Chocolate Chip Cookies

11 Jul

Ingredients:

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3 oz pkg. instant vanilla pudding
  • 1/2 cup Butter Crisco
  • 1 stick butter
  • 2 bunch eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 heaping tsp baking soda
  • 2 1/2 cup flour
  • 12 oz milk chocolate chips

Directions:

1.  Cream together the first 5 ingredients.
2.  Blend in eggs, vanilla and salt.
3.  Add baking soda, flour and chocolate chips.
4.  Bake at 350F for 12-15 min.

From the kitchen of Cathy Knorr

Pumpkin Pie

11 Jul

Most places recommend using a sugar pumpkin, but after one Halloween, I simply used whatever we had, and it turned out great.

Ingredients:

  • 3 cup Pumpkin glop
  • 1 cup Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 4 ea Eggs
  • 1 1/2 can Evaporated Milk (12 oz)
  • 1/2 cup Brown Sugar
  • 1 ea 9″ Pie Crust

Directions:

1. Cut big chunks of pumpkin, and scoop out all the extra gunk on the inside (seeds, stringy stuff, etc.), and place in a bowl with a couple cups of water. You can either microwave for about 15 minutes, or cook in the stove until nice and tender. When ready, you will be able to scoop out the insides of the shell with ease.
2.  Use a large smooth spoon to scoop out the innards.  It should separate easily and in fairly large chunks.
3.  Put the chunks in a large bowl and smooth with a hand blender or mixer.
4. Throw all the rest of the ingredients in with the pumpkin glop, and mix well. Feel free to add extra spices…I usually throw in a little extra cinnamon and cloves to give it a stronger flavor.
5. Pour the mixture into the pie shell, then bake at 425° for 15 minutes. Turn the temperature down to 350° for another 45 to 60 minutes, or until a clean knife inserted into the center comes out clean.
6.  Add cool whip.  This is a must for any pumpkin pie.

Chipotle Chicken Quesadillas

11 Jul

Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 12 oz bottled chili sauce
  • 4 ea chipotle chiles in adobo sauce (from 7oz can)
  • 1 T adobo sauce from can
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/3 cup molasses (or maple syrup)
  • 1/3 cup packed dark brown sugar
  • 1/2 cup vinegar
  • 1 ea large sweet onion, peeled
  • 2 T vegetable oil
  • 16 ea fajita-size flour tortillas
  • 8 oz pepper-jack cheese, shredded

Directions:

CHIPOTLE MARINADE: In a food processor, blend chili sauce, chipotle chiles plus adobo sauce and lime juice.  Place chicken in a resealable plastic bag or glass dish.  Add marinade; turn to coat.  Refrigerate for 30 minutes or up to several hours.  Remove chicken to a plate; scrape off and reserve marinade.

SAUCE: Transfer marinade to saucepan.  Add molasses, brown sugar and vinegar.high heat; boil 4 minutes.  Set aside.

Heat gas grill to medium-high heat.  Cut onion into 1/2 inch thick slices.  Slide a skewer through each slice sideways to keep rings together.  Brush both sides of onion with 1 T of the oil.  Grill about 8 minutes per side, until lightly charred and tender.  Transfer to a bowl; remove skewers.  Separate into rings; cover bowl with plastic wrap.  Set aside.

Grill chicken 5-8 minutes per side, until cooked through.  Remove to cutting board; thinly slice and place in a bowl with 1/2 cup sauce.

Top one tortilla with 2 T cheese, a generous 1/4 cup chicken, a few pieces of onion, 2 T cheese and a second tortilla.  Brush both sides with oil.  Grill 1 minute per side.  Repeat with remaining ingredients, for a total of 8.  Serve with sour cream and extra sauce on the side.