Red Curry Coconut Pulled Pork

Coconut Curry Pulled Pork

Spring is in the air and flavorful, fruity recipes are on my mind! This time of year is always pretty busy for me, but spring of 2016 is proving to be especially crazy, mostly because I’m officially six months away from my wedding (yes, shockingly someone has stepped up to the plate to spend the rest of their life with me, who knew).

So I’m knee-deep in all sorts of wedding planning and bridal budgeting, while trying to juggle a day job, all my blogging projects, and SXSW, which completely takes over the city of Austin in both good ways (parties, events, and bands galore!) and bad ways (traffic, omg the traffic).

Basically, this leaves me with zero time to cook. The good news is, I have a slow cooker. And with a slow cooker, you cannot fail. Throw some ingredients in there, set it, forget it, come home from your job or event or meeting and you have a piping-hot meal waiting for you to devour. In this case, that meal is a mouth-watering, sumptuous pulled pork that you will be oh so happy to say aloha to after a long day.

Red Curry Coconut Pulled Pork

Of course, the ingredients you throw into that miracle slow cooker need to be good. And this recipe here is full of good stuff. We’re starting with a boneless netted fresh pork shoulder roast from Smithfield. This pork is the star of the show and it couldn’t be easier to prep. Literally go buy it at the store, take it home, cut it out of its net, and drop it in the crockpot. Done. No trimming, no chopping, no nothing. Love it!

Then you need some flavor to make your pork great. This is where the aforementioned fruit comes in. The pork shoulder is drenched in crushed pineapple and pineapple juice, plus a bunch of bright, island-y flair: ginger, soy, agave, sriracha, and curry paste come together to make a sweet-spicy-tangy sauce that is so perfect with this juicy, tender pulled pork. Oh, and you’re adding in some coconut milk at the very end for a little bit of creamy sweetness that takes this tropical pulled pork to the next level.

Even if springtime means “no time,” I promise this meal will come together in a snap and everyone will love it. Make sure to have plenty of sweet Hawaiian rolls and white rice on hand for serving!

Red Curry Coconut Pulled Pork

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BBQ Bacon Apple Pork Explosion

pork wrapped up

With August wrapping up and summer temps finally giving us a little bit of relief, that hint of brisk in the air has me dreaming about curling up with winter-warming comfort foods. But it’s a mixed emotion, because that also means grilling season has almost come to a close. Nooooo! Just in time for Labor Day, here’s one last, very pork-y grill-season hurrah that takes some wintery flavors and makes them work for summer.

Inspired by the Internet-classic bacon explosion, I cooked up an easy and outrageous grill dish earlier this month. Here’s how it went down:

Ingredients

1 Smithfield Mesquite Marinated Fresh Pork Loin Filet

1 simple package of good bacon

1 baking apple (I used mutsu; granny smith or any other crisp one should do)

1/2 lemon

Core the apple and cut it into as thin slices as possible. Toss these with the juice of 1/2 lemon.

Arrange the apple slices so that they cover all sides of the pork loin (they should stick right on).

pork with apples

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Pork and Pesto Picnic Bites

pork bites

Woo-hoo for BBQ season! If there”s one thing we Simmer-ers love most about the weather getting warmer, it”s the opportunity to cook outdoors all day, every day, And as much as we like to do epic BBQ experiments, this time of year the weekends are filled with so many cookouts and picnics that sometimes we just don”t have the time to get super fancy-pants for every grill session.

When I had to make something super-quick for a BBQ/picnic party after work this week, I improvised with what I had on hand and came up with this winner, which took me about 20 minutes total.

I had one of these Smithfield Seasoned Pork Tenderloins in Teriyaki Marinade (I”ve previously cooked these up in the slow cooker and in the oven) but they can actually be quick and easy too, if you just slice up casino pa natet thin pieces of the pre-seasoned pork and throw it on the grill for a few minutes on each side.  Here”s what I did:

Pork and Pesto Picnic Bites

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Low Calorie Options for Your Sweet Tooth

Brought to you by the Truvia® sweetener

If you love baking but not the calories, use Truvia® Baking Blend and/or the new Truvia® Brown Sugar Blend to bake your favorite treats with 75% fewer calories per serving than full sugar or brown sugar!

Whether you’re making brunch for the family, baking for the local bake sale or planning a girls night in, try Truvia® recipes for delicious Monkey Bread, decadent Dark Chocolate Sea Salt Cookies and skinny Cosmos. Even more, Truvia® sweetener is offering a $2 off coupon on any one Truvia® Baking Blend, Truvia® Natural Sweetener or Truvia® Brown Sugar Blend– just click the link in the video!

For more mouthwatering recipes using Truvia® products, visit: http://truvia.com/recipes

TGI Fridays Introduces Customizable Rib Menu

Brought to you by TGI Fridays

All good things come in threes, including Fridays’ latest offering. For a limited time, Fridays has a new $10 Rib Flight Trio. Guests can choose three of five mouth-watering handcrafted varieties of baby back ribs: Chipotle Smoked BBQ, Applewood Bacon­Crusted, Sweet Memphis Rub, Tennessee BBQ, and Famous Jack Daniel’s®. That means guests can enjoy three times the flavor in just one plate for only $10.

Head on over to TGI Fridays for more information: http://www.tgifridays.com/ribs?Q4Socialicid=ribsgflight and be sure to join the #RibFlightTrio conversation.

Summerize Your Winter Drinks!

As summer comes to an end, you may be preparing to make the switch from refreshing summer cocktails to warming winter drinks. But we don’t want summer to end, so we’ve figured out a way to turn some popular winter drinks into cool cocktails. Remember: just because you’re wearing a sweater doesn’t mean you can’t have a summer state of mind.

Nothing fills a home with the scent of the holidays like a batch of mulled wine. But to get a taste of summer, ditch winter spices like cinnamon, nutmeg, or clover, remove the wine from the stove, and add summery citrus fruits like oranges, limes, or grapefruit.Add a splash of Grand Marnier, pour the wine over ice, and violá– you’ve got sangria. Olé!

Everyone likes to toast to the New Year with a glass of celebratory bubbly, but with the addition of a few ingredients like Chambord, peach schnapps, fresh fruit, or Limoncello, you’ll get that summertime vibe no matter how chilly it is outside.

This could be the easiest winter­ to ­summer drink conversion you can create. First, brew a pot of fresh coffee. While it’s cooling, pour a little Irish whiskey in your mug. Add sugar, then add ice. Finally, fill your mug with the cooled coffee and top with whipped cream. Sip until well caffeinated, and you think you’re on a beach.

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Cinco de Eato: Salmon Tostados and Shrimp Empanadas

Despite what ES-ers may think/
Cinco Mayo’s ’bout more than the drink/
So chop up your fish and spice up that dish/
It’s time for a Mexican feast.

OK….not sure why I decided to close today out with a limerick…but it’s just that time of the week ya’ll. And with Cinco De Mayo falling on a Monday this year, we’re thinking all-weekend Mexican party. To get things started on the appetizer front, we’ve got two delightful recipes courtesy of our friends over at McCormick.

Salmon-Tostada-with-Chamoy-and-Charred-Corn-Relish_Recipes_1007x545

Salmon Tostada with Chamoy and Charred Corn Relish

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavors. In this dish, it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

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