Instead of buns I love serving pulled pork in a sweet potato. To make things easier I precook my potatoes on a Sunday while watching football and did my pork in a crockpot.
Ingredients
Pork loin- do not use a tenderloin as they are too slim and not enough fat to hold up in a crockpot
Pork rub
1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp cayenne pepper 1 tbsp salt 1 tbsp ground pepper 1 tbsp paprika 1/2 cup brown sugar
Shredded Gouda or cheddar
Store bought slaw
Sweet Baby Rays BBQ Sauce
2 Jalapeños- diced
4 large sweet potatoes cooked at 400 for one hour
Rub pork with seasoning and place in crockpot with 3/4 cup of water. Cook on high for 1 hour then on low for 5-6 hours. Shred once it falls apart by touch. Add BBQ sauce and turn off pot.
Add pork to cooked sweet potatoes( if you made them ahead of time nuke in microwave for 1 minute) then top with cheese. Cook in microwave for 30 seconds. Add slaw and diced jalapeño.
My friend’s grandfather made me a batch of pesto and I used it on grilled chicken, on top of my kale couscous bowls, and again on my bruschetta.
I love adding a little olive oil and S&P to my ricotta as it makes it more smooth and kicks up the flavor.
I was heading to my brothers for an impromptu get together and brought a batch of these and they were a big hit. You can make these in under 15 minutes and they are so fresh and so good.
Ingredients
1 sliced baguette or a bag of pre-sliced baguettes
1 cup of ricotta
1 tablespoon of evoo
S&P
4 Roma tomatoes or 2 large heirloom/slicers tomatoes
1 yellow tomato
1 clove of garlic- minced
1/4 of a red onion
8-10 Kalamata olives
Chopped basil or pesto
Mix ricotta, evoo, and S&P then place a spoonful on top of each sliced baguette
Chop and remove seeds from tomatoes then mix with diced red onions, garlic, olives, and a little S&P. If using basil add a little evoo. If using pesto no need for extra oil.
Place tomato mixture on top of ricotta then add a small amount of pesto.
Ya’ll this might be one of my tastiest creations yet. My main source of inspiration is searching recipes with vegetables that I have to use up. I read a couple recipes and take from each of them and I also substitute to use different ingredients that I have on hand and try to make the recipes easier.
For instance this one I found called for salsa verde as the base, mozzarella cheese, no meat and from scratch dough. My husband said please add meat so hence the bacon for a salty sweet combination with the corn. I could not think of what to use as my sauce after a few google searches, boom cream cheese came to me and now we have a family favorite. Next time my husband wants grilled chicken added.
Please try and use fresh corn. Late season September corn is my favorite. The colder temps keep it extra sweet. I got my best corn of the season last week at Roots market in Manheim- super cheap. Central PA folks, if you have never gone it’s a huge, huge, huge farmers and live stock market. Get there early it gets very busy as it is only open on Tuesdays.
Makes three flatbreads. I buy the thin ones. They hold up great with all the toppings.
2 ears of corn- cook and remove kernels from cob
1 zucchini- slice into half moons then cut those in half
6 slices of bacon- cooked
Half of a small red onion- diced
6 small jalapeños or 3 large ones- sliced
Cream cheese
Shredded Monterey Jack cheese
Fresco crumbles(optional) I had some to use up
3 thin flatbreads
Cilantro- chopped
Preheat oven to 425- if you have a pizza stone place it in the oven now.
Place a swirl of evoo in a skillet over medium heat. Add the quartered zucchini and sauté for 4-5 minutes until slightly browned. Add a little S&P then add the diced red onions and cooked corn. Only cook for 30 seconds then remove from heat.
Add cream cheese and shredded MJ to flatbread.
Place vegetables on top of cheese. Then add cooked bacon and sliced jalapeños. Top with fresco crumbles. Cook on pizza stone until cheese is melted and edges are brown. Check every few minutes. I’d say mine took 6-8 minutes.
I use to work with a Thai lady and she made the best food. She would bring a wok into the bank and cook this for me in the break room. It made the whole branch smell delicious. I’ve mentioned my husband has been bringing me hot peppers 🌶 from his coworker’s garden. I think these Thai chili’s have been my favorite. There is just something about the spice from the chili and the sweet from the basil that makes your taste buds so happy.
Warning- please wear gloves while handling these peppers. Also when you first put the pepper into the hot oil you may choke up a little when you breathe. 🥵🥵🥵🔥🔥🔥
I absolutely love the VeeTee instant rice. This meal comes together in less than 20 minutes!
Serves 2
Sauce
2 tablespoons of soy
1 tablespoon of oyster sauce
1 teaspoon of sugar
Mix and set aside
2-6 Red Thai Chili’s- sliced with seeds removed (I used six)
2 cloves of garlic- minced or grated
1 tablespoon avocado oil
1 lbs boneless, skinless chicken breast( 2 smaller breast) cut into pretty small pieces
12-15 basil leaves (preferably Thai basil but I use regular as my Thai basil hookup failed me)
2 eggs
Optional- a dash of fish sauce or black sesame seeds just before serving
Heat oil in wok or pan
Once hot add chili’s cook for 30 seconds then addd garlic and cook 30 more
Add chicken and cook for about 4 minutes since they are small and on high heat
Pour in sauce and cook one more minute
Remove from heat and add chopped basil- put in bowl
Add a small amount of oil and fry both eggs one at a time.
Place chicken on top of rice then top with fried egg and black sesame seeds or fish oil
HeaVy on the Veg! 