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Easy Pulled Pork Sandwiches

Published by: Sarah

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Begin 1-2 Days Ahead 1/2 cup paprika 1/4 cup kosher salt plus extra for seasoning 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne 4-5# Pork Shoulder (also known as pork butt) 1 c. Angry Orchard Original […]

Begin 1-2 Days Ahead

1/2 cup paprika
1/4 cup kosher salt plus extra for seasoning
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
4-5# Pork Shoulder (also known as pork butt)
1 c. Angry Orchard Original or Apple Juice
BBQ Sauce of Choice

Special Equipment (this is not absolutely necessary – SEE INSTRUCTIONS BELOW)
Stove Top Smoker
Cherry, Hickory & Apple Wood Chips or your choice of flavors

Combine all dry ingredients and mix well.
Season the meat all over with salt.
Massage the rub well into every part of the meat.
Wrap in plastic wrap & refrigerate 24 – 48 hours.

Remove meat from refrigerator 1 hour before beginning cooking process.
Prepare your smoker by putting a mix of the 3 wood chips on the bottom.
Place the drip pan on top of the chips.
Place 4 single serve tart pans on the drip pan.
Fill tart pans half way with warm water.
Spray the rack with cooking spray.
Place the rack on tart pans.
Your smoker is now ready.
NOTE: If you do not have a smoker, combine 1 tsp. hickory or mesquite liquid smoke with the Angry Orchard before adding to the crock pot.

Place the smoker on the largest burner of your stove.
Cover the smoker leaving a gap of 2 inches & turn the burner to high.
When you see smoke rising from the smoker, remove the top, place the meat on the rack & cover tightly with foil.
Reduce the heat to medium low.
Smoke meat for 1 1/2 hours.

During this time, fill the crock pot with hot tap water.
Turn to high & cover (this will preheat the crock pot).

When meat is done smoking, dump the water from the crock pot, and place the meat it.
Add the Angry Orchard and liquid smoke (if using).
Cover and cook on high for 6 – 7 hours.
Shred the meat with tongs.
Serve on warm Hawaiian Sweet Rolls** with your favorite BBQ sauce or just as is – YUM!

**If you like to bake your own bread & rolls look for my Hawaiian Sweet Roll Recipe on this site. Store bought is also fine. “Kings” brand is recommended.

Categories: Recipes

Homemade Breakfast Sausage

Published by: Sarah

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I love this recipe because I can control the amount of salt & seasonings. 1½ # Ground Pork or Turkey 2 tsp. Ground Sage 2 tsp. Fennel Seed 2 tsp. Granulated Onion 2 tsp. Granulated Garlic 2 pinch Ground Cloves Salt & Pepper Extra Virgin Olive Oil Combine all ingredients except oil. Mix well. Test a […]

I love this recipe because I can control the amount of salt & seasonings.

1½ # Ground Pork or Turkey
2 tsp. Ground Sage
2 tsp. Fennel Seed
2 tsp. Granulated Onion
2 tsp. Granulated Garlic
2 pinch Ground Cloves
Salt & Pepper
Extra Virgin Olive Oil

Combine all ingredients except oil.
Mix well.
Test a quarter size patty in a hot skillet for seasoning.
Adjust if necessary.
Form meat into 8 patties.
Drizzle with oil & cook 3-4 minutes per side or until they center springs back when gently pressed.

Categories: Recipes

Braised Short Ribs

Published by: Sarah

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These delicious ribs are just the tip of the iceberg when it comes to braising. Braising turns any tough cut of meat into a tender & juicy delicacy.. 8 Beef Short Ribs (may sub in bone-in country style pork ribs) Salt & Pepper EVOO 1 Carrot, chopped 1 Onion, chopped 1 rib Celery, chopped 2 […]

These delicious ribs are just the tip of the iceberg when it comes to braising. Braising turns any tough cut of meat into a tender & juicy delicacy..

8 Beef Short Ribs (may sub in bone-in country style pork ribs)
Salt & Pepper
EVOO
1 Carrot, chopped
1 Onion, chopped
1 rib Celery, chopped
2 T Tomato Paste
4 cloves Garlic, pressed
1 qt. Beef Stock or 1 bottle Red Wine
2 fresh Bay Leaf
Thyme Bundle
Season ribs with salt & pepper.
In a large oven proof pot, sear the ribs in oil for a nice brown crust.
Remove them to a plate.
Add the carrot, celery & onion.
Cook until softened.
Add the tomato paste & garlic.
Cook another 1-2 minutes.
Return the meat to the pot & add the stock (or wine), bay & thyme bundle.
– Make sure the liquid covers the meat
Cover the pot with a lid or foil.
Bake @ 375° for 3 hours.
Half way through cooking time turn the meat over.

Categories: Recipes

Traditional Bread Stuffing

Published by: Sarah

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I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be […]

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
½ tsp Onion Powder
2 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Dried Marjoram
2 tsp Dried Parsley
3 T Dried Minced Onion
2 Dash Celery Salt
½ tsp Salt
1½ tsp Fresh Ground Black Pepper

Chop & set aside:
1½ T Fresh Sage
½ – ¾ c. Flat Leaf Parsley

Cube:
2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
1 stick Butter

Sauté in until softened:
1 Lg. Onion, diced
2 Stalk Celery, diced
2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. **
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂

Categories: Recipes

Fall-off-the-Bone Baby Back Ribs

Published by: Sarah

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When my daughter, Becca, had braces, I had to find a way of cooking ribs so she could bite them. A friend suggested this method, but forgot to tell me to add liquid to the pan! Needless to say, the meat was very hard to bite off the bone. When he corrected his error the next day, I reheated them with the liquid & Becca was able to eat them. I can guarantee you’ll never go back to the old fashioned way of barbecuing ribs again.

1 T Garlic Powder
1 T Smoked Paprika
1 tsp Chipotle Chili Powder
1 tsp Salt
1 tsp Pepper
2 racks Baby Back Ribs (or regular if you prefer)
1 bottle Sweet White Wine (like a riesling)**
BBQ Sauce of choice if desired

Preheat oven to 275 degrees.
Combine the seasonings & rub into the meat.
Place into a roasting pan.
Pour the wine around the ribs.
Cover tightly with foil & bake for 3 hours.
Check for doneness by pulling on a bone.
If it releases easily, then they are done.
If desired, slather with BBQ sauce & grill for the grill taste.

**NOTE: If you don’t want to use alcohol, sub in apple juice!

Categories: Recipes

Pork Kabobs with Red Grape Sauce

Published by: Sarah

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This recipe is absolutely the BOMB! The original came from Food Networks “Semi Homemade.” I added the balsamic & equal to give it more depth of flavor & sweetness. My 20 yr. old son, Chris, is as picky as a cat when it comes to his food. But this satisfied even his pallet. Enjoy! 1 Pork Tenderloin, […]

1 Pork Tenderloin, trimmed of silver skin & cubed
EVOO
1 pkg. Garlic & Basil Seasoning Mix
½ c. Cream Sherry
2 c. Red Grapes
2 T Good Balsamic Vinegar
1 pkt. Equal

Drizzle meat with EVOO & sprinkle with seasoning.
Let marinate in the fridge for 1 hour.
Remove & let rest on the counter for 15 minutes.
Skewer meat 4-5 on each.
Grill on a grill pan or barbecue grill for 8-10 minutes, turning once
MEANWHILE:.
Combine sherry, grapes, balsamic & equal in a sauce pan.
Bring to a boil, reduce & simmer until thickened.
Serve sauce on the side with kabobs.

Categories: Recipes

Tacoritos with Fresh Pico de Gallo

Published by: Sarah

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If a 14 year old can make this recipe, then knowone has any excuses. Just take it one part at a time! 16 Flour Tortillas ½ head Iceberg Lettuce, shredded Sour Cream 4 Scallions, thinly sliced Pico de Gallo (a.k.a. Homemade Salsa) Recipe Follows Filling (This makes a lot. I freeze ½ the meat mixture) […]

If a 14 year old can make this recipe, then knowone has any excuses. Just take it one part at a time!

16 Flour Tortillas
½ head Iceberg Lettuce, shredded
Sour Cream
4 Scallions, thinly sliced
Pico de Gallo (a.k.a. Homemade Salsa) Recipe Follows

Filling (This makes a lot. I freeze ½ the meat mixture)
2 T. Old El Paso Taco Seasoning
1 dash Garlic Powder
3 good dashes of Cumin
1½ lb. Ground Beef/Pork Mix
½ Sweet Onion, chopped
1 (15 oz.) can Refried Beans
1 small can Green Chili‘s, chopped
2 Vine Ripe Tomatoes, seeded & chopped
4 c. Mexican cheese, divided

Combine seasonings in a small bowl.
Brown ground beef/pork & onion together. DO NOT DRAIN
Add refried beans, green chili’s, tomatoes & seasonings.
Mix well.
Simmer 15 minutes.
Stir in the 2 c. cheese to melt.
Meanwhile make the sauce.

Sauce
2 T. Flour
2 T. Old El Paso Taco Seasoning
2 dashes Chili Powder
2 dashes Garlic Powder
pinch Salt
2 T. Crisco shortening, regular
2 c. Water, divided

Combine the flour & seasonings in a small bowl.
Over medium high heat, melt Crisco
Whisk in flour mixture.
Whisk in water & keep whisking until thickened.
NOTE: Whisk more water into the sauce as it cools & thickens up.

To Assemble & Cook
Preheat oven to 375°.
Microwave tortillas in an opened Ziploc bag for 30 seconds on high.
Spray a baking dish with nonstick cooking spray.
Line the bottom of the baking dish with ¼ C sauce.
Brush 1 side of tortilla with sauce.
Fill tortilla with 3-4 T of meat mixture & top with some shredded lettuce.
Fold closed & place seam side down in the baking dish.
Repeat until dish is full or you use all tortillas.
Top with remaining sauce & 2 c. cheese.
Bake 30 minutes.
Remove from the oven & let stand 5 minutes.
Cut “Tacoritos” in half & serve on a bed of shredded lettuce.
Garnish with a dollop of sour cream & scallions on top and fresh Pico de Gallo on the side.

Pico de Gallo

1 (14 – 15 oz.) can Diced Tomatoes with Jalapeno’s, drained
½ Lg. Green Bell Pepper, diced
½ Medium Red Onion, diced
1½ T Ground Cumin**
3 Dashes Ground Cayenne Pepper**
2 Dashes Garlic Powder**
3 Dashes Chili Powder**
3 – 4 Dashes Tabasco Sauce, optional**
Pinch Salt
Fresh Ground Black Pepper, to taste

Combine all ingredients & refrigerate for a minimum of 30 minutes.

NOTE: ** ADJUST THESE INGREDIENTS TO YOUR OWN TASTE.

Categories: Recipes

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Easy Pulled Pork Sandwiches

Homemade Breakfast Sausage

Braised Short Ribs

Traditional Bread Stuffing

Fall-off-the-Bone Baby Back Ribs

Pork Kabobs with Red Grape Sauce

Tacoritos with Fresh Pico de Gallo

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