Tuesday, April 7, 2015

Pulled Pork Tacos with Sweet & Spicy Slaw

Sometimes the best tasting meals come out of the slow cooker! This pulled pork is tender, juicy and full of flavor. It's good "naked," on a bun or how we like it for #TacoTuesday: in a warm tortilla. Combined with the crunch + sweet and spicy flavor of our fave slaw... so so good y'all. This meal is always a win with the fam or company. It is also a win for YOU because it takes minimal prep time -- just let the slow cooker do the work. Winner winner pulled pork dinner!

Ingredients for the pulled pork
4 lb pork butt or pork shoulder (bone-in), washed & patted dry
2 tbsp each: smoked paprika, brown sugar
1 tsp each: garlic powder, onion powder, salt, pepper, cayenne pepper
Dash of red pepper flakes (optional)
¼ cup apple cider vinegar
3/4 cup water (or chicken broth for more flavor)

Ingredients for the slaw
1 - 16oz package tri-color cole slaw (shredded green & red cabbage + carrots)
1 small red onion, thinly sliced
¼ cup (reduced-fat) mayonnaise
¼ cup yellow mustard
1 tbsp Dijon mustard
2 tsp apple cider vinegar
3 tbsp sugar
½ tsp each: salt, pepper, cayenne pepper

Step One
Pour vinegar and chicken broth in the bottom of your slow cooker.

Step Two
Mix spices and rub over the top and sides of pork. Place pork carefully in crock pot so that rub stays on. Cook on the low/8-hour setting.

Step Three
Pour slaw and sliced red onion into a large mixing bowl.Whisk together remaining ingredients, then pour over slaw. Stir the mixture together, coating the slaw evenly. Refrigerate for at least an hour, or until ready to serve that evening.

Step Four

When pork is finished, remove and place into a deep pan. Take two forks and pull/shred it apart, then pour some of the juices (from slow cooker) on top. I prefer doing it this way instead of putting the meat back in the slow cooker; by adding it a little at a time it will help to keep it from drying out but also keep it from getting too liquidy (<--- made up word).

Serve pork in tortillas and top with slaw + cilantro. Enjoy, y'all! xo


Slaw recipe adapted from The Neely's.

Wednesday, April 1, 2015

Quinoa-Spinach Bites

A superfood snack with a perfect blend of flavor and texture. These Quinoa-Spinach Bites are great right out of the refrigerator or served warm as a side dish. They are definitely helping this pregnant gal snack a little healthier throughout the day, too! Don't judge them by how they look...trust me, they are delicious.

cup quinoa
1 cup low-sodium chicken or vegetable broth (you can use water if you prefer)
¼ cup yellow onion, diced
2 cloves garlic, minced
½ cup carrot, shredded
1 cup frozen chopped spinach, thawed and liquid removed
¾ cup plain panko bread crumbs
2 eggs, lightly beaten
2 tbsp Parmesan cheese (optional)
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ salt
¼ tsp red pepper flakes (optional)

Preheat oven to 375°

Step One
Thoroughly wash and drain quinoa (do not leave this step out - trust me). Add quinoa and chicken broth to small saucepan and bring to a boil. Once at a good boil, turn to a simmer and cook 15 minutes (or until all liquid is absorbed).

Step Two

After letting quinoa cool for about 10-15 minutes, mix together with the rest of the ingredients. Form into small patties (about 2 inches) and place on a parchment paper lined baking sheet. Bake for 20 minutes.

Serve immediately, or let cool and store in refrigerator for up to one week.

Recipe adapted from Back to the Roots.

Enjoy, y'all!