Fresh Tomato Salsa

Fresh Tomato SalsaI know I share with you many salsa recipes, but this is by far the EASIEST one I have ever made and only takes a few ingredients! If you have a garden this summer, I would suggest making a bunch of this up to freeze for freshness all winter long….

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Fresh Tomato Salsa

Ingredients:

1 pound ripe tomatoes, seeded and diced
Juice of 1/2 lime
bunch of fresh cilantro-finely chopped
1/2 red onion-minced
1 clove garlic-minced
1/2 medium jalapeno-seeded and minced
Salt and pepper-to taste

Directions:

In a medium plastic or glass bowl, stir together tomatoes and the next 5 ingredients. Season with salt and pepper.

**Will last 1 week in an airtight container in the refrigerator.

Chimichurri Coleslaw

IMG_9344I got this recipe out of the latest Cooking with Paula Deen Magazine and just knew it would be so good on a pulled pork sandwich. And it didn’t disappoint! She serves it on a cheeseburger, but it was equally as good on the pork…

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Chimichurri Coleslaw

Ingredients:

1/2 cup tightly packed parsley leaves
1/4 cup packed cilantro leaves
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoon bottled minced garlic
1 tablespoon minced shallot
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (10 ounce) bag coleslaw

Directions:

In the container of a food processor, combine the first 8 ingredients. Process until finely minced.

In a medium bowl, combine the coleslaw and parsley mixture, tossing gently to coat. Serve immediately.

Paula Deen Magazine, March, 2013

East Carolina Barbecue Sauce & Easy Pulled Pork

A big Welcome to everyone stopping by today from Recipe Chart!!

IMG_9343I have a favorite pulled pork recipe, but I also love a real vinegary sauce-like the southerners eat their pulled pork. I came across this recipe and just knew I would love it, and I did! It’s super vinegary and makes a great accompaniment to a plain pork, top it with the chimichurri coleslaw (to be posted on Friday) and it’s a real hit…

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East Carolina Barbecue Sauce & Easy Pulled Pork

Ingredients:

1 1/2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 cup dark brown sugar
4 teaspoons cornstarch

1-7 pound pork shoulder
3 cups water
salt
pepper
chili powder
cumin
garlic powder
onion powder
paprika

Directions:

In a saucepan over medium heat, mix the first 7 ingredients. Bring to a boil. Mix 4 teaspoons cornstarch and 4 teaspoon water and slowly add to the sauce; simmer 1 minute. Let cool and then pour into a plastic squeeze bottle. Pour over pulled pork.
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For the pork, add the rest of the ingredients (using spices in amounts that you like) into a crock pot and cook on LOW overnight (about 11-12 hours). Remove to a cutting board and shred with a fork.

adapted from www.allrecipes.com

Colcannon-Potatoes and Cabbage

march, 2012 061This recipe makes for a perfect accompaniment to the previous post of corned beef, however don’t let the Irish holiday be the only time you make this, because if you like potatoes and cabbage, you will probably find yourself making this often! If you don’t like them, well I’m sorry about that–we can’t all be alike, what fun would that be…

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Colcannon-Potatoes and Cabbage

Ingredients:

1/2 head of cabbage-quartered
4 potatoes-peeled and quartered
4 slices bacon-cut into 1 inch pieces
1 onion-sliced
1/4 cup half and half
2 tablespoons butter
Salt & pepper-to taste

Directions:

In a large pot over high heat, bring about 4 cups water to a boil, add in the cabbage and potatoes and boil for about 25-30 minutes or until tender. Remove the cabbage and shred. Mash the potatoes in a medium bowl; set aside.

Meanwhile, in a frying pan, cook the bacon until crisp; set aside.

Add the onions to the bacon grease and saute until tender. Add the cabbage and saute until the liquid disappears.

Add the cabbage and onions to the mashed potatoes and then add in the rest of the ingredients.

Serve along side the Corned Beef Recipe from previous post

Adapted from www.closetcooking.com

Crockpot Corned Beef and Cabbage

I am Irish and I am totally into corned beef. Now, that is, not so much when I was younger! But I’m sure I’m not alone on that one. I think corned beef is an acquired taste, so the better the recipe, the more you’re apt to like the finished product. This was unbelievably good, and I think the crock pot did just the right amount of breaking down the meat, but it wasn’t mushy. And of course the Colcannon (or cabbage potatoes) is the perfect accompaniment! Recipe tomorrow…

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Crockpot Corned Beef

Ingredients:

1 onion- quartered
2 cloves garlic-peeled and smashed
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
3 cups water
1-3 pound corned beef brisket
1 head cabbage-cut into 8 wedges
1/2 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons dijon mustard
2 tablespoons grainy mustard

Directions:

Place the onions in the bottom of a crock pot then top with the garlic, bay leaf, sugar, vinegar, water the the beef. Top that with the cabbage. Cover and cook on LOW for 8 hours.

Mix the apricot preserves, brown sugar and mustards in a bowl.

Preheat oven to 350 degrees. Place the beef in a baking pan and cover with 1/2 of the apricot glaze. bake for about 20 minutes or until the glaze is bubbling. Let it rest for 10-15 minutes then slice and serve with the remaining apricot glaze.

Serve with tomorrows Colcannon recipe!