Sweet Barbacoa Pork

In the craving for a bit of Mexican, try this sweet barbacoa pork.  I always have an itching about once every two weeks for some Chipotle; however, I don’t every want to go and waste my well-earned calories on a chain restaurant.  So, I found this lovely slow cooked sweet barbacoa pork recipe from my favorite go to site, Skinnytaste.com.

Although by my definitions, this recipe needs some better explanation in the how to part.  Ergo, here are some more helpful tips to keep in mind when replicating 

this recipe.

1.     Don’t add the water to the marinade!  I got that bit confused because of how step 1 and step 2 ingredients were separated.  For clarification, you add the water to the crock-pot for cooking part 1.

2.     The marinade does go into the crock-pot for cooking part 1.  Another area that I was unsure about.  Most times the marinade is discarded right away, but not this time.

    

3.   Diet coke or coke zero, they are profoundly both the same.  The difference you may wonder, as my mom and I did, is the advertising approach.  They created coke zero to target males because diet apparently sounds like a women’s drink.  LAME! So…FYI you can use either diet or coke zero.

4.     The chipotle chili in adobe sauce has a great smoky, barbeque flavor.  We doubled the amount in ours to 2 because we love the flavors.  The rest of the chilies can be frozen and used in other dishes like a black bean soup.

5.     We used two loin roasts because finding 2.5 lbs can be rather difficult in the meat department of a grocery store.

6.     We cooked ours for 3 hours because we only had two so they were smaller.  We also only used low for the cooking part 2

7.     During the shredding part of the pork, go ahead and be bad try a taste to tease your taste buds. J

Another great addition to this recipe is that it slow cooks in a crock-pot.  Which means that you can leave it on and go about your day without having to constantly be watching it on the stove to prevent a fire.  Oh and did I mention that my mom has not 1…but 2!!!!! Crock-pots.  That’s right! So, looks like one will be going back up with me to school. SCORE!

Oh baby was this recipe a winner.  It was juicy and delicious with little effort other than watching it tease you.  Add the toppings you’d like.  We chose from grilled corn, tomatoes, black beans, cheese, and more. 

Be sure to leave a comment below on how you enjoyed your slow cooked sweet barbacoa pork.  Check back next Wednesday from another succulent recipe from the cooking bug. J

Sweet Soup: Potato Style

For a cold winter day or just a healthy soup calling your name, turn to this sweet potato and lentil bisque.  I found this recipe a long time ago while Stumbleupon was still a popular thing to waste time with.  I’ve made it before, but I never took any notes on how to make it better.  So, now I’ll have a tip list to reference back to.

It’s the summer, which means there will be plenty of delicious meals to try.  For some reason, I came home to an empty fridge, but I’ll leave with it being full.  I am definitely earning my room and board while I’m home. J

This recipe is a great opportunity to make something scrumptious without a lot of effort.  Doubling the recipe, like I did, will serve great for a dinner party.  A regular amount makes a good, filling, six portions.  Sneak some delicious vegetables inside the mix to serve to a picky eater.

 

Here are some tips to keep in mind:

1.     We nixed the dried apricots, but using them would give it a more complex flavor profile and would be a great add in the fall.

2.     You can use white or red lentils.  The red lentils will give the soup a more vibrant red color.

3.     We nixed the red chili paste.  Personally, I don’t like spicy food; however, you could add as much as you see fit to test your palate.

4.     Again, we didn’t use cilantro or pomegranate because they were more for garnish and I’m not a huge fan of those flavors.

5.     This soup is sweet enough with the red sweet potatoes; so do not replace it with white sweet potatoes because they are too sweet.

6.     If the soup is too sweet with these potatoes, you can use yams.

7.     Make sure to mix the coconut milk 

     before using it because it can separate.

8.     Make sure your cuts are even enough to cook everything thoroughly, but don’t 

     fret because everything goes in the food processor anyways.

 9.   Food process the soup to your desired thickness and chunkiness.

A recipe like this allows for you to multitask doing something else while cooking it.  If you don’t want to use the stove, you could use a slow cooker and not worry about the stove being on.  Try this recipe for a dinner party and impress your guests without killing yourself. J

Check back next Wednesday for another yummy recipe.  Leave a comment below about your helpful tips and adjustments.  J

Tuna Cakes

Now this meal is a cake…literally.  These skinny tuna cakes are extremely delicious and easy to make.  Within a quick 10 minutes, you have a yummy, healthy cake.  The best way to eat them is fresh.  Since they are quick to make, wait until you are about to eat to make these cakes.  Another reason to buy the two 5oz cans versus just one 

10oz can.

Here are some helpful tips to keep in mind when attempting this recipe:

1.     FRESH! FRESH! FRESH! Tuna is something that can not last long anyways, so leftovers need to be eaten relatively quickly.

2.     I did not have bay seasoning, so just use a seasoning of your own mix.  I suggest salt, pepper, onion, garlic, and a little paprika (my favorite!). 

3.     I didn’t have panko breadcrumb, so I used an Italian bread crumb mix.  It made up for my lack of seasoning previously.

4.     I nixed the mayo.  It makes the dish healthier and the mayo is not necessary because the cakes themselves are 

      moist already.

5.     Make sure that the cakes are as thin 

      as possible without breaking it because then it can cook through more easily.

6.     Cook the cakes on low heat so that they cook all the way through.

7.     The cakes are tiny and only serve 2 

     people (2 each).  Keep that in mind when cooking for others and their appetite.

For a yummy, protein-packed meal try these tasty cakes.  I made this dish as a sandwich.  Use cabbage as a bun and a little of my asian mango slaw or some cooked peppers and you have a delicious easy meal in less than 10 minutes.  Try any type of fish, like salmon and roasted red peppers, for your attempt.

Leave a comment below to let me know how you like this recipe and some tips of your own.  Check back next Wednesday for some more delicious meals! J

Takeout at Home: Mongolian Beef Version

I’m going to toot my own horn by saying I have a knack for finding delicious recipes to replicate in a healthy way.  The Mongolian beef takeout version recipe is like a bite out of PF Chang’s in your kitchen. 

Mongolian beef is one of my favorite dishes at restaurants.  I like replicating Asian dishes because most restaurants catering to this food are unhealthy.  By incorporating my healthy tips you can indulge guiltlessly. 

Not only is it a guiltless version, but it is simple to make.  It takes about 15 minutes total with prep and cooking times.  Just smelling it while it cooks makes your 

mouth water.

 

Here are some helpful tips to include in your replication:

     1.     I opted out of using the cornstarch because it is unnecessary unless you want the sauce really thick.  By excluding the cornstarch and water you are making the meal healthier as well.

     2.     I used reduced sodium soy sauce in replace of the tamari.  Go with the tamari for gluten free.

     3.     I used Truvia sugar.  The great thing about using Truvia is that you can use less than actual sugar or agave.  The conversions are listed on the back of the packaging.

4.     I used a dry sherry because I was unable to find the rice wine in our grocery store.  If it’s imperative, go to a whole foods store and ask for it.

5.     Instead of using canola oil, I just sprayed the skillet with pam.  This option makes the recipe even healthier.  Plus, the meat sizzles in its own juices 

      as well.

6.     Make sure to cut against the grain of the meat for tenderness.  If you are unsure about that process check out a helpful website.

7.     Instead of using rice, try placing the dish over quinoa, a more protein packed grain.

8.     For extra sauce, make a second batch.  There is only about enough sauce to coat the meat.

While this dish is delicious, it can be pricey with the meat, it’s a delicious home version of takeout with a healthier twist.  On those days you are craving Chinese food, take out this recipe and make your own takeout.

Try this recipe out at home and make your own mark.  Leave a commentary note below about your adjustments.  Check back for more delicious recipes every Wednesday. J