Tag Archives: garlic

pulled pork BBQ

i wanted to try something new but i was feeling quite lazy.  the holiday has got me in a coma of wanting to do nothing cooking wise, so it was time to dust off the ol’ crock pot.  after a few minutes of browsing the internet i found a unique recipe for some pulled pork BBQ that i tweaked just a tid.  i’ve never made pulled pork BBQ so this was filling my adventurous “want” and tossing it into the slow cooker kept me in line with my laziness.  and it paid off big time.

you’ll need:

  • 3/4 cup ketchup
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1/4 cup water
  • 3 cloves garlic, chopped
  • 1/4 cup honey
  • 1/4 cup light brown sugar
  • 1/4 cup Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 (2 pound) pork shoulder roast

Mix all ingredients (except pork) together in the slow cooker until combined.  place the pork in the cooker and spoon the sauce over top.  set the slow cooker to low and cook 7-8 hours.  shred the meat and toss back in the cooker.  serve over buns.

it was that simple and WOW was it delicious.  you could smell it when you came through the front door of my building.  this is definitely going on my rotation of simply delicious  foods to make time and time again.  add some of your favorite bbq sauce to it as well to give it more flavor.  i served it up with a side of green beans and i was one happy and lazy eater.   enjoy!



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Creamy Peanut Butter & Kale Pasta

i’d like to give a shout out to Kristyn for this recipe.  i put a call out for suggestions for some ingredients i got from my CSA and this is what i got.  peanut butter?  with kale?  my initial thought was, “hmmm… interesting,” and as was the reaction of a few other people when they asked me what was for dinner.  my mind was set.  peanut butter and kale it was.  i followed Kristyn’s recipe almost to a T, making a short cut on the kale.

you’ll need:

  • 1 tablespoon vegetable oil
  • 1/3 onion, chopped
  • 1 garlic clove, chopped
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce
  • 1/4 cup vegetable broth or water, warmed
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 bunch kale, chopped
  • half pound of pasta – medium shells

Cook the pasta according to the box directions.  while the pasta cooks,  saute the onions and garlic in vegetable oil.  once translucent, add the kale and cover, cooking until tender and green.  combine the peanut butter, soy sauce, warm vegetable broth, and spices. add the sauce and pasta once the kale is cooked.

it was simple, it was fast and it was ridiculously yummy.  i suggest making this if you want to try kale or have some and don’t know what to do with it.  thanks, Kristyn!!!

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gnocchi with spinach and white beans

every Thursday, Market Square by my work turns into a farmer’s market.  i went down last week and after a recommendation by a coworker, i bought some fresh frozen pasta from this guy’s pasta stand.  gnocchi is one of my favorite things to eat so i bought the whole wheat gnocchi.  i could have taken the easy road by cooking the gnocchi and dumping some pasta sauce on it but i decided to take an easier road to flavor town and made it with spinach and white beans. you will need:

  • olive oil
  • one package of gnocchi, cooked
  • 4 cloves garlic, minced
  • 6 cups chopped spinach leaves, fresh not frozen!
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can of white kidney beans, rinsed
  • cup of chopped zucchini
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

in a large skillet, heat the oil over medium heat.  add the garlic and zucchini.  cook until the zucchini cooks down.  add the spinach and stir until it starts to wilt.  stir in the tomatoes, beans and ground pepper.  bring to a simmer.  stir in the gnocchi and turn the heat down.  simmer for another 5-10 minutes. serve with parmesan and mozzarella cheese.

i can’t believe how stinking simple this was.  and how stinking DELICIOUS.  and it’s even better the next day for lunch.  i love those kind of meals.  and i really enjoyed cooking with spinach.  it’s so simple and tasty, i might make it a point to start cooking with it more.  i highly recommend this for a quick weeknight meal with some flavor.  yum and YUM!


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Guest Post Friday! – Pink Leek Pasta

Every once in a while I like to do a “featured reader” post.  It takes the “burden” of cooking off of me but it also lets me showcase the delicious meals my friends make.  This post is courtesy of Julia who was given the recipe by her trainer.  Julia says it is a cinch to prepare and quite scrumptious.

1 stalk of leeks (they look like green onions on steroids)
1 box bow tie pasta
1 pint cream
1 large (28 oz) can of diced tomatoes
garlic (lots)
salt pepper

1. Cut up all but the top two inches of the green part of the leeks.
2. Soak them and rinse them a few times as these are extremely dirty!
3. Saute the leeks with some olive oil until they are soft.
4. Add the tomatoes, cream, garlic and salt and pepper to taste.
5. Reduce the sauce until it thickens a bit.
6. Cook the bowtie pasta and toss it into the sauce.

I started the meal off with crusty bread and dipping oil, a tossed salad and white wine while the sauce continued to thicken.  Once everyone was done eating the pasta was ready to be served.  Everyone was pleased with the meal and it was quite simple to make.  If you prepare this meal for a larger group, I suggest cooking the sauce in two smaller pans or give yourself more time to let the sauce reduce to the correct thickness.

looks delicious, Julia!  Thanks for the post!  I will be trying this in my new kitchen sometime soon.

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peppercorn and garlic porkloin

there have been a lot of meat dishes as of late.  i tend to make a lot of chicken and steak because it’s so easy and versatile but i needed a little change.  i was looking through the meat section at the grocery store and found a nice looking porkloin that was in a peppercorn and garlic marinade.  i rarely cook with pork.  and when i do, i use pork chops.  the porkloin spoke to me so i bought it thinking to myself, “i’ll figure out something to do with you.”

a few days later  i decided it was time for the porkloin.  i’ve been chicken-ed and steaked-out – enough was enough!  time for the other white meat.  i had some red potatoes and green beans on hand and whipped up a quick meal.

here’s what you do:

preheat the oven to 350.  place the pork loin in a glass baking dish and bake for about 45 minutes, uncovered.  my porkloin was already seasoned, but feel free to buy a non-seasoned loin and have at it.

while the porkloin cooks, bring a pot of water to a boil.  wash and slice red potatoes into small pieces, skin on.  drop the potatoes into the boiling water and let them go until fork tender, about 20 minutes.  turn the heat off, drain and dump the potatoes back into the pot.  add in a few pads of butter, about 1/4 to 1/2 cup of heavy cream, a pinch of salt and start mashing.

as for the green beans, it’s fairly simple.  saute in some olive oil with minced garlic.

this is going on the “make more often” list.  it was deeeelish!

Pork Loin on FoodistaPork Loin


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bacon wrapped steak

i needed a meal that said “congratulations” because congratulations were in order for brad and his new career endeavors.  i know he likes steak.  no, loves.  but i wanted to do something a little more than just a steak.  i was talking with fellow friend and foodie from bon chappétit and he sent me the link to his filet mignon wrapped in bacon.  brad is a man’s man and i thought what else could he want more than meat wrapped in meat?  i was sold.

you’ll need:

  • two steak (preferably filet mignon)
  • two to three slices of bacon per steak
  • 2 tablespoons shallot, minced
  • a drizzle of olive oil
  • salt & pepper for seasoning

    rub the steaks with the oil and season with salt and pepper.  wrap the slices of bacon around the steak.  do not use tooth picks to secure the bacon.  apparently they will catch on fire according to bon chap –  the bacon will retain its shape so worries!

    place the steaks on a medium high grill, or under the broiler.  cook for about 7 minutes each side or until preferred done-ness.  while the steaks cooked, i sauteed up the shallots with a small pad of butter and sauteed up some green beans in a separate pan with garlic.  once the steaks have reached to your desired done-ness remove them from the grill or broiler and let them rest for a few minutes.  top the steaks with the shallots and serve.  i will say this was intersting for me.  brad LOVED the bacon wrapped steaks.  i found it to be a little much but that’s what i was going for – it was a celebration!  we should indulge every once in a while.   yum!


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    skillet lasagna

    i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

    you’ll need:

    • 1 lb ground turkey
    • 1 small onion, chopped
    • minced garlic
    • 1 can diced tomatoes
    • 1-1/4 cup water
    • 8 oz tomato sauce
    • dried parsley flakes
    • salt
    • whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
    • 1 cup part skim (or fat free) cottage cheese
    • 1/4 cup fat free grated parmesan cheese
    • 1 egg
    • shredded low fat mozzarella cheese for garnish

    in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

    i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!

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