Pulled Pork Tacos with Citrus Slaw {Crock-pot}

Pulled pork is one of those foods that I usually just don't get tired of. Put it in a breakfast taco with eggs and cheese, use it in a quesadilla, pulled pork nachos, pulled pork on pizza, pulled pork enchiladas and of course, pulled pork tacos. Pork is a great and tasty alternative to eating chicken every night. This is a crockpot meal, which is one of my favorite vessels, when it was time for dinner all I did was make a slaw and warm up some tortillas. Awesome!

These tacos had tons of flavor from the fresh orange juice, jalapeños, and onions that it had been going in all day. My husband enjoyed his plain with cheese and I tried a variety of different tacos. My favorite was the pulled pork, an onion and jalapeño from the crock-pot, and slaw. These are perfect as leftovers, serve the meat over chips, topped with cheese, and then when they are out of the oven topped with slaw.

The cooking time for this is longer than most slow cooker recipes, if you want it to cook fast, cut your pork into fourths, before you sear, and sear each piece. I would recommend making the salsa right before dinner, it is best fresh!
Source: adapted from, Giada De Laurentiis, Food Network

Ingredients:
For the Pork:
3 lb. Pork Shoulder, boneless
1 tablespoon of Kosher Salt
1 teaspoon of Black Pepper, freshly ground
3 tablespoons of Extra-Virgin Olive Oil
3 cups of Water
1 can of Chicken Broth, 14.5 oz.
1 cup of Orange Juice, freshly squeezed
1 teaspoon of Cumin
3 Jalapeño Chiles, halved & de-seed, if you don't like spicy
3 cloves of Garlic, minced
1 Onion, coarsely chopped
Corn Tortillas

For the Citrus Slaw:
3 Oranges, large
1 Grapefruit
2 tablespoons of Grapeseed Oil
1 tablespoon of Agave or Honey
1 tablespoon of White Wine Vinegar
1/2 teaspoon of Kosher Salt
1/4 teaspoon of Black Pepper
3 cups of Nappa Cabbage, about 1/2 a head

Directions:
First, heat a skillet with 3 tablespoons of extra virgin olive oil over medium-high heat. Liberally season the pork with salt and pepper, all over. Sear all sides of the pork, until golden brown, about 10 minutes. Place pork in the crockpot.

Now, place the water, chicken broth, orange juice, cumin, jalapeños, garlic, and onions in the crockpot.

Cook on low for 6-8 hours or until the pork is easily pulled with 2 forks. If it is tough, it needs more time.

When the pork is almost ready, make your slaw. Cut the ends off of the oranges and grapefruit, now, cut the skin from the sides off. Cut each segment along the membrane; coarsely chop the fruit and place in a bowl. Squeeze the membrane in the bowl, discard. In a small bowl, whisk together the grapeseed oil, agave, white wine vinegar, salt and pepper. Place the cabbage in the bowl with the fruit and toss, drizzle the wet ingredients over and toss to combine.

When tender, remove pork from crock-pot to a large bowl, to catch juices. Pull pork with two forks. Set aside.

Heat a skillet over medium-high heat, warm tortillas through, flipping once. Serve immediately.

Enjoy!

Happy Cooking,
The Barbee Housewife

Roasted Tomato, Spinach, & Mozzarella Flatbread Pizzas

As I have mentioned before, we plan pizzas often in our meal plan to avoid craving pizza delivered to our door. This pizza is also a delicious & guilt-free option. I used a whole wheat pita round and it did not compromise the taste at all. This combination of mozzarella, spinach, and roasted tomatoes is nothing new, but this recipe added a few things that really amped up the flavors. The spinach is tossed in lemon juice and olive oil which tastes so great against the roasted tomatoes. You don't need a sauce for this flatbread and you won't miss it!
Source: Adapted from, A Taste of Home Cooking

Ingredients:
8 Roma Tomatoes, cut into halves
Olive Oil
Salt and Pepper
Thyme Sprigs, about 12
4 cups of Baby Spinach, coarsely chopped
3 tablespoons of Olive Oil
3 tablespoons of Lemon Juice
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
4 tablespoons of Butter, softened
4 Flatbread Pita Rounds
8 oz. of Mozzarella, sliced

Directions:

First, pre-heat your oven to 400 degrees. Place the tomato halves, cut side up, on a baking sheet lined with aluminum foil. Drizzle with a few tablespoons of olive oil and coat liberally with salt and pepper and sprinkle the thyme sprigs on top. Bake for 35-40 minutes. Remove from oven and let cool.

Now, in a small bowl mix the spinach, olive oil, lemon juice, salt, and pepper.

Next, pre-heat a grill pan to medium heat. Spread both sides of the pita with 1/2 tablespoon of butter on each side. When the pan is hot, place a pita round in the pan, let cook for two minutes or until golden, flip, and top with mozzarella slices and 4 tomato halves. Cover the pan and let cook for two more minutes. Remove from pan and place on a plate covered in aluminum until you are done cooking the rest of your pita rounds. Top with 1 cup of spinach per pita and cut into four pieces.

Serve.

Enjoy!

Happy Cooking,
The Barbee Housewife

Esquites with Avocado

My sister and her boyfriend first had me try "corn in a cup." It was this man that roasted corn and put it in a cup with lots of yummy ingredients and they loved it. I tried a variation with them that was so delicious, but not the same man. I have since learned that "corn in a cup" is esquites, aka warm mexican corn salad. When I saw this recipe, I was smitten. I could not even imagine the greatness that was going to ensue by adding avocado to the mixture. 

This is such a perfect side, it didn't take much work and was still excellent the next day cold. I served these with tacos, but I think it would be equally delicious with grilled chicken. Do not hesitate to make this, make it while summer is still here and all of the ingredients are fresh and at their peak! 

Source: adapted from, Closet Cooking

Ingredients:

2 tablespoons of Butter

3 cups of Corn, cut from the cob{about 4 ears}

1/2 of a Jalapeño, seeds and stem removed, diced

3 tablespoons of Mayonnaise

1 clove of Garlic, minced

2 Green Onions, sliced

1 handful of Cilantro, chopped

Juice of 1 Lime

2 tablespoons of Cojita or Feta, crumbled

Chili Powder, to taste, I used one teaspoon and added to taste

1 Avocado, diced

Directions:

First, heat the butter in a skillet over medium-high heat. Add the corn and let it sit, cooking, to get a char on it, stir and let it cook again, this will take about 6-10 minutes.

Now, in a medium bowl, add the corn, jalapeño, mayonnaise, garlic, green onions, cilantro, lime juice, cheese, and chili powder. Stir well to combine; gently fold in the avocado. 

Keep refrigerated until ready to eat. 

Enjoy!

Happy Cooking,

The Barbee Housewife

Crispy Rosemary & Sriracha Chicken Thighs

Not too long ago, I had a strong dislike for rosemary. I am glad to say that phase of my life is gone and I am now a rosemary lover! I am also a sriracha lover, we buy the large bottle of that wonderful sauce, often. It adds the perfect amount of heat and it is easy to add more or reduce the recipe for other, non-spicy food lovers.

I am lucky that my husband loves spice, sometimes, things are a little to spicy for him, but most of the time, he loves it. This recipe calls for 2 tablespoons of sriracha and adding more if you like spice, I upped it to 4 tablespoons, because I love spice. This was a little too much for Ethan, he still ate it and enjoyed it, he just said his mouth was hot! Long story short, if you are making this for kids to eat, try out 1.5 tablespoons the first time, it thats fine go up to 2 tablespoons, but stop there. If you are making this for people who like moderately spicy food, use 3 tablespoons and if you are making it for people who are in the it-burns-so-good club, add 4, and serve some on the side for additional dipping!

The yogurt and the rosemary and really an excellent pairing with the sriracha, the yogurt really tames down the heat and the rosemary brings a bit of freshness. This was a really easy meal to prepare, it has been raining here, still, so it was nice to not try and plan on the grill and just use the oven!

We loved this dinner and will definitely make it again. I served it with steamed broccoli and brown rice. The leftovers were perfect when transformed into whole wheat quesadillas for lunch! Yum!
Source: All Day I Dream About Food

Ingredients:
1/4 cup of Plain Yogurt
2 tablespoons of Olive Oil
2 tablespoons of Lemon Juice
2 tablespoons of Fresh Rosemary, chopped
2 tablespoons of Sriracha
2 cloves of Garlic, minced
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
4-5 Chicken Thighs, bone-in, skin-on (the recipe will work for boneless/skinless if you prefer that)

Directions:
First, in a small bowl, whisk together the yogurt, olive oil, lemon juice, rosemary, sriracha, garlic, salt and pepper. Place the chicken thighs in a large ziplock bag and pour the marinade over them. Marinade for at least an hour in the refrigerator, flipping occasionally to make sure the chicken is all covered.

When ready to cook, pre-heat your oven to 375. Arrange the chicken thighs on a baking sheet, in a single layer, and drizzle the extra marinade on them. Bake for 35-40 minutes or until an internal temperature of 165 has been reached. Turn your broiler to high for the last 3-4 minutes to crisp up the skin.

Enjoy!

Happy Cooking,
The Barbee Housewife

Perfect Pie Crust

Ethan has recently become obsessed with this pie, coming to a blog near you, soon. I have been making him one a week. One night, he wanted this pie and we did not have any refrigerated pie crust, aka my crutch. I told him he would just have to wait but, no, that did not work, before I knew it, he was in the kitchen making a homemade pie crust.

We have since made this pie crust many times, and I really think it is perfect. I had made the same pie countless times before and it stuck to the pan, with this homemade pie crust it comes out perfectly every time. The best part about this recipe is that it makes two crusts, so you can put one in the freezer for the next time an urge for pie strikes!
Source: Martha Stewart

Ingredients:
2 1/2 cups of All-Purpose Flour
1 teaspoon of Salt
1 teaspoon of Sugar
2 sticks of Unsalted Butter, chilled and cut into pieces
1/2 cup of Ice Water

Directions:
First, place the flour, salt, and sugar in a food processor*; pulse to mix. Now, add the butter in and pulse a few times, until the mixture resembles coarse meal.

Next, add in the ice water, one tablespoon at a time, pulsing after each tablespoon. Be very careful not to overwork.

Now, remove the dough from the food processor and form it into a ball. Flatten each half into a disk. Wrap each disk in plastic, separately, and refrigerate for 30 minutes or into the freezer if you are not using it tonight.

To form the pie shell, roll the dough on a lightly floured surface to a 14 inch diameter. Place in pie plate and trim the overlay. Continue with your recipe.

* If you do not have a food processor, you can still make this recipe. Mix the flour, salt, and sugar in a large bowl; cut the butter in with a pastry blender or fork. When adding the water, work in with your hands, still being careful not to overwork. Follow the rest of the recipe as stated.

Enjoy!

Happy Cooking,
The Barbee Housewife

Asian Meatballs with Lime Sesame Dipping Sauce

I am sure you know, I meal plan every week. I love doing it and it is fun for me. I try to choose meals that Ethan will love, along with a few that I will love and he will tolerate. I thought this would be one of those meals, so I surrounded it with things he would love on either side of the day. I was half right on that, he did question me immediately, what is the ground pork for? After I made the meal, he ate six of these meatballs. Thats right, half of the entire pan. He was talking about how much he loved them and all of the different variations we could do. 

This was one of those meals that after we finished, I called my mom and sister to tell them all about the dinner I had just made, and how much they would love them. These are great leftover and you could even make a double batch of them and freeze them for easy dinner nights. 

These meatballs are packed with lots of flavor from the cilantro, green onions, and sesame oil then you dip them in the sauce which provides a zesty kick. It really is the perfect bite. I can't wait to make these in tablespoon size to add to my freezer stash for party appetizers, I just know they will be a big hit. 

Source: Skinnytaste, originally Gourmet (2007)

Ingredients:

For the Meatballs:

1 1/4 lbs. of Ground Pork, Turkey, or Beef, whichever you prefer, I used pork

1/4 cup of Panko Crumbs

1 Egg

1 teaspoon of Dried Ginger

1 clove of Garlic, minced

1/2 teaspoon of Salt

1/4 cup of Cilantro, chopped

3 Scallions, chopped

1 tablespoon of Soy Sauce

2 teaspoons of Sesame Oil

For the Dipping Sauce:

4 tablespoons of Soy Sauce

2 teaspoons of Sesame Oil

2 tablespoons of Lime Juice, freshly squeezed

2 tablespoons of Water

1 tablespoon of Scallions, chopped

Directions:

First, pre-heat your oven to 500 degrees. 

Now, in a large bowl, mix together the ground pork, panko, egg, ginger, garlic, salt, cilantro, scallions, soy sauce, and sesame oil. Form meatballs with your hands, each should be 1/4 cup of meat mixture. Place in a baking dish large enough for 12 meatballs.

Bake for 15 minutes, put your oven on broil, high for 2 more minutes, to brown the tops.

While they are baking, make the dipping sauce. Whisk together all of the ingredients in a small bowl. Serve 1-2 tablespoons of the dipping sauce to each person, on the side, for dipping.

Serve the meatballs over white or brown rice with dipping sauce on the side. 

Enjoy!

Happy Cooking,

The Barbee Housewife

Tropical Pork Kabobs

I have been loving kabobs this summer, I know it can get repetitive and tedious, but it is an all-in-one meal. I am all about that, however, I did want to make it more complete and I added some brown rice. Grilled pineapple is one of my dad's specialties and when I saw that this recipe included it, I knew I would love it. I love the tropical flavors that the pineapple gives off and it reminded me of my love for these Hawaiian Chicken sandwiches, I need to make them soon!

This original recipe called for zucchini, which would have made for a prettier picture, the green instead of more yellow with the squash, but my local grocer was out of them. We have been getting so much rain in North Carolina that my grocer told me that they had been out for a week, because the rain was killing them!
Source: Without Adornment ,via So Tasty, So Yummy

Ingredients:
1/4 cup of Soy Sauce
1/4 cup of Pineapple Juice
1 tablespoon of Rice Wine Vinegar
2 cloves of Garlic, crushed
1 teaspoon of Chili Garlic Sauce
1 tablespoon of Brown Sugar
1 lb. of Pork Tenderloin, cut in 1 inch cubes
1 Pineapple or 1 20 oz. Can, cut in 1 inch cubes
1 Red Pepper, cut in 1 inch cubes
1 Zucchini, cut in 1/2 inch pieces
1/2 lb. of Whole Button Mushrooms

Directions:
First, in a medium bowl, whisk together the soy sauce, pineapple juice, rice wine vinegar, garlic, chili garlic sauce, and brown sugar. Reserve 3 tablespoons of the marinade.

Now, in a large ziplock bag, place the pork and the marinade, keeping the reserved aside. Marinate for 1 hour or more.

When ready for dinner, if you are using wooden skewers, soak for 10 minutes in water. Pre-heat the grill to medium-high heat. Thread the skewers alternatively with pork (discard the marinade the pork was in), pineapple, red pepper, zucchini, and mushrooms. Place the skewers on the grill, baste with the reserved marinade every time you turn the skewers. Cook until the pork is done and has reached an internal temperature of 145 degrees. Let rest for 5 minutes before serving.

Enjoy!

Happy Cooking,
The Barbee Housewife