Pulled pork over shredded zucchini


 

 

 

 

Pulled pork over shredded zucchin

 

Now my inspiration of the day.  I had an urge for pasta but didn’t want to have something that heavy.  So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.

Pulled Pork Over Shredded Zucchini

 

Ingredients:

1 tsp              Olive oil

½                   Yellow onion chopped

1                     Yellow chili pepper chopped

Blend of herbs to taste

4 clove         Garlic chopped

8                     Roma tomatoes

2                     Zucchini shredded

12 oz              Pulled Pork (left overs)

 

Directions:

Heat a large stock pot over medium heat.  Add olive oil, onion, and chili and season with herb blend.  Cook stirring often.  Add the garlic and Roma tomatoes, stir and bring to boil.  Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down.  Taste for seasoning and add the herb blend to taste.  Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat.  Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve.  Serves 4

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Sheppard’s Pie


OK. I want to make a change to my weekly menu for Saturday. For St Patricks Day I want to make a Sheppard’s Pie. Anyone have any great recipe ideas to share?

Botched Beef Stew


Well today my wonderful creation was a bust.  I made beef stew in the crock pot with tons of root vegetables, the left over tri tip meat and beef broth.  I put it on low for 6 hours and waited for the house to start smelling like a wonderful stew.  I did get the wonderful aroma but the broth kept getting thinner and thinner.  In the end I had a wonderful plate of vegetables and meat and the broth was yuk.  Any suggestions on how to get a thicker broth using the crock pot?

Chicken Tenders


 

Chicken Tenders 

Ingredients:

1 Lb     Chicken tenders

1 tbsp. Olive oil

2 clv    Garlic, chopped

½         Yellow onion, sliced

2          Roma tomatoes, chopped

Salt and pepper

3          Mushrooms, sliced

½         Chili, chopped (optional if you want some heat, I do)

 

Directions:

Heat oil in a medium skillet and add the chicken, season with salt and pepper.  Brown on both sides and remove to a plate.  Add onions, garlic, and chili to the skillet and cook and stir often till soft, don’t burn the garlic.  Add the tomatoes and cook until tomatoes break down.  Put the chicken back in the skillet, add mushrooms, stir and cook on simmer for ten minutes.  Serve with Brussels sprouts with artichoke hearts.

Brussels Sprouts with Artichoke Hearts


Over the years my palate has gone through a robust education concerning foods.  Today I eat things that I vowed would never cross my lips.  From previous posts you may have discovered that I had an issue with green foods like asparagus and brocoli that I eventually got over.  One other green thing that always made me cringe was brussels sprouts.  Look at them, what are they?  They look like cabbage that forgot to grow up.  Why would I want to eat something that hasn’t matured yet?

Well like everything in life, I have changed.  I discovered brussels sprouts because my wife and I were dedicated to exposing our children to as many different kinds of foods as we could.  So one day we served brussels sprouts.  Not to my surprise, the children tried and hated them.  As a matter of fact, my wife was not fond of them either.  To my surprise, I liked them.

So my challenge over the years was to cook something that only one person in the family, me, likes.  For some time I discovered everyone in the family would eat anything if I pored a cheese sauce over it.  This worked for a  long time.  Now our children are grown into adults, two of which still live with us, and cheese sauce on top of vegetables just doesn’t do it anymore.

My next new discovery was artichoke hearts.  I have cooked whole artichokes before with really bad results.  Besides, it is a lot of work to get to the prize if you ask me.  A friend of mine introduced me to artichoke hearts marinated in olive oil.  This was a match I could live with.  The result of the match is brussels sprouts with artichoke hearts, enjoy.

Brussels Sprouts with Artichoke Hearts  

Ingredients:

15-20   Brussels sprouts, trimmed

½         Yellow onion, sliced

1 cup   Artichoke hearts, chopped

½         Red pepper, sliced in strips

Salt and pepper

1 tbsp. Butter

1 tbsp. Fresh chopped basil

1 tbsp. Fresh chopped oregano

Directions:

Steam brussels sprouts until just tender, remove and set aside.  Heat oil in a skillet over medium heat.  Add onions and peppers cooking until soft, stirring often.  Add artichoke hearts and cook for two minutes.  Season with salt and pepper to taste.  Add butter and stir until melted.  Top with chopped basil and oregano.

Serves 4

Soup and illness


After spending the last six days suffering with the flu, I have a greater appreciation for the value of a good soup when your not feeling well.  Not only was soup one of the only things I felt like eating it was comforting.  It could be the steam of the broth or the warmth of the large mug I use to serve it or just my imagination that it made me feel a little better for a moment.  We never know when we will become ill so always freeze at least a serving of any soup you make for the emergency of dealing with the flu.

Here are some good soup recipes:

Vegetable soup

 

 

 

 

Pea soup

 

 

 

 

More from my Blogging Friends, check these out.

Beef Stew

Roasted Tomato and Garlic Soup

Fassolada

Napa Cabbage and Ground Turkey Soup