Bourbon Molasses Pulled Pork Sliders

I found a delicious recipe for pork chops on Real Food by Dad so I thought I would modify it into a pulled pork slider recipe!













1-2 lb pork roast
salt and pepper
2 TB canola oil

Sauce:
Juice and Zest from 1 good sized orange
1/2 cup molasses
1/2 cup bourbon whiskey
1/4 cup brown sugar
1 TB smoked paprika

Sliders:
1 recipe or package pull apart dinner rolls
Shredded or Thin slices of cheese of your choice
3 TB butter
1 TB minced garlic
1/2 tsp sea salt


Heat oil in a deep wide pan on medium high heat. Rub roast with salt and pepper.












Brown roast on all sides and place in a slow cooker. (optional: deglaze your pan with a shot more bourbon and pour that in the with roast too)











Sauce:
Combine all ingredients in a pan and heat to a boil. Reduce temp and simmer until it has thickened slightly.









Pour sauce over pork roast and cook on low for 8-12 hours until it is nearing 200 degrees via meat thermometer










Remove pork and allow to cool slightly.












Shred the pork up and return it to the slow cooker.












Allow to cook on low 1 hour more.












For the Sliders:

Without separating the rolls place them on a flat surface









 Slice them down the middle. Place the bottom half in a 9 x 13 pan.












Top with meat and the cheese,












 Then place the top half of the rolls back on.

Mix melted butter, salt and garlic, then brush the mixture over the top of the rolls.









Bake 15-20 minutes in 350 until golden brown and heated through

Slice and enjoy! (I stuck some jalapenos in mine, you can add extra toppings if desired!!

Persimmon Pizza

Persimmon Season! I think the flavor is a cross of tomato and mango like features. It is about time I put one on a pizza!












Crust:
1 cup very warm water
1 teaspoon yeast

2 1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil

Toppings:

Rosemary Infused Olive Oil

1 fresh persimmon, washed well, stem/core removed and sliced thin

5-6 thick slices bacon, cooked crisp and diced

1 small/medium purple onion, caramelized (Link for instructions)

4 oz crumbled goat cheese

Sprinkle of Fresh Grated Parmesan 

Sprinkle of Basil (fresh if you have it but dried is fine too)

Crust:

Combine water and yeast and allow the yeast to proof for 5 minutes.

Add in olive oil and salt, then 1/2 cup flour at a time. Knead for 5-7 minutes adding a touch more flour if necessary.

Immediately stretch it onto a greased pizza pan. (Mine is 16 inches).

Allow to sit for 10 minutes then brush generously with the rosemary olive oil.

Preheat oven to 350 and par-bake the crust for 10 minutes.

Remove from oven and allow to cool.

Sprinkle the goat cheese over the crust, press and gently spread the crumbles.

Arrange other toppings over the cheese, sprinkle with parm and basil.

Bake 10-15 minutes(still at 350) until golden brown and bubbly.

Allow to rest 5 minutes before slicing an enjoy!

SuperPickle's Secret Sauce

My delicious multi-purpose sauce. Great for a fry dip, a sandwich/burger spread, my Cheeseburger and Fries pizza and much, much more!!













1/2 cup mayo
2 TB quality BBQ Sauce
1 tsp yellow mustard
1 tsp pickle juice
1/2 tsp smoked paprika
salt and pepper to taste


Combine all ingredients, mix well and allow to mingle at least 30 minutes.

Sweet and Sour Pork Tacos

Delicious twist for Taco Tuesday!















24 oz ground pork
1/2 cup diced onion
1 TB minced ginger
2 cloves garlic
salt and pepper to taste

1 green bell pepper, diced
1 cup diced pineapple


Sauce:
1/3 cup ketchup
1/3 cup pineapple juice
2 TB sweet chili sauce
1TB apple cider vinegar
1 TB soy sauce
1/4 cup water
2 TB cornstarch


red pepper flakes to taste

taco shells, hard or soft


In a skillet heat a tsp of oil over medium heat, add pork, onion, ginger and garlic. Cook until no pink remains. Season to taste.










While it is cooking in a small pot combine ketchup, pineapple juice, chili sauce, vinegar and soy sauce.
Heat and stir util boiling. Allow to boil 1 minute.

Combine cold water and cornstarch into a slurry and add to the sauce, stir well and heat until thickened.





Add the sauce to the meat and then add in bell pepper and pineapple.

Cook until heated through and the pepper is just tender.
Add red pepper flakes to taste.








Serve in hard or soft taco shells and top as desired.
 I topped it with broccoli coleslaw and sriracha sauce!

Baked Turkey and Apple Egg Rolls

Yum Yum!  Apple season is upon us. I was given a beautiful box of apples so I wanted to use some up. I took a sloppy joe idea I had, incorporated apples and ditched the bun in place of egg roll wrappers!!! You could also deep fry these if you are so inclined.

1 lb ground turkey
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeño, seeded and chopped fine
1/2 cup tomato paste

1/4 cup cider vinegar

1/4 cup water
1 tablespoon brown sugar
1 tablespoon molasses

1 tsp smoked paprika
pinch of cinnamon

salt and pepper to taste

2 cups diced apples (tart ones are best!)

Egg Roll Wrappers

Canola Oil

Garlic Powder

Egg Wash:

1 Egg, beaten

2 TB milk

In a wide deep pan over medium heat, add oil and heat until it is very warm. Add in turkey, onion and garlic. Cook until no more pink remains.

Add in jalapeno, tomato paste, cider vinegar, water, brown sugar, molasses, and seasonings.

Stir well.

Cook over medium heat until the sauce is very thick. Adjust seasonings as necessary.

Remove from heat and add in apples. Stir until just combined. Allow to cool slightly.

Place your egg roll wrapper in a diamond, Scoop a few tablespoons onto it, just a little below the center point. Brush each edge with a bit of the egg wash (lightly, don't over wet!)

Fold bottom corner up and tighten up your filling a little by rolling it gently.

Fold over one corner then the other making sure the wash is sealing it.

Gently roll up to the top (again checking for the egg wash seal.)

Place on a well greased baking tray.

Repeat with remaining wrappers and filling. (I got 15 rolls) Preheat oven to 400.

Brush each roll with a little oil and sprinkle with garlic powder.

 Bake for 25-30 minutes until crisp, turning once












 Serve and enjoy!

Creamy Corn and Green Bean Casserole with Ham

My neighbor gave me some beautiful ears of corn and some lovely green beans. I decided to put them together into a casserole with some delicious ham.










3 ears corn, (easy ways to cut it off the cob HERE)*
8 oz fresh green beans*
1/2 cup sweet onion, diced
1/2 medium green bell pepper, diced
1/2 cup celery, diced
2 cloves garlic, minced
2 TB fresh basil, minced
10 oz Ham, diced
1 cup sour cream
1/4 cup milk
salt and pepper to taste

1 cup shredded cheddar
1 cup buttery cracker crumbs
2 TB butter, melted

*You can sub approx 2 cups each of the frozen counterparts if desired

Remove corn kernals from cob.

















Slice green beans into bite sized pieces.














Simmer your corn and green beans with about 1/3 cup of water (and salt if desired) just until slightly tender. (the same if you are using frozen). Drain well.

In a bowl combine the corn, green beans, onion, bell pepper, celery, garlic, basil and ham. Toss gently to combine.











Add in sour cream and milk with salt and pepper to taste. Combine thoroughly.











Pour entire mixture into a casserole baking dish.

Cover with foil and  bake at 350 for 45 minutes.










Combine the cracker crumbs and butter, spread over the casserole.
Top with shredded cheddar

Uncover the dish and sprinkle crumbs evenly over the casserole, then top with cheese.






Bake 10 minute more until the cheese is melted and bubbly.












Serve Immediately !

Gingersnap Caramel S'mores

My boys were having a friend spend the night and we decided to do a cookout, I wanted to go a little different route on the S'mores and this is what I came up with!

All of these ingredients can be store bought or homemade!

Gingersnap Cookies,  LINK

Caramel Sauce, LINK

Marshmallows, LINK

Toast your marshmallow, a lot or a little

Spread some Caramel Sauce on a cookie, place on hot marshmallow, top with another cookie and smush down!

Dive in!!!