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 Tacos dinner!

What You Will Need: 
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)

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

Directions:
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.

Quinoa-Spinach Bites

These quinoa-spinach bites are the perfect superfood snack! The quinoa, garlic, spinach and touch of cheese are the perfect blend of savory and healthy. You can also swap some ingredients (without compromising flavor) to make it gluten and/or dairy free.

We like to eat these right out of the oven, but I think they are even better as a grab and go out of the refrigerator. Take your afternoon or post work-out snack time up a notch by including these on the list of options!

Note: this recipe will make about a dozen so make sure and double or triple accordingly. After they cool you can store them in your refrigerator for up to five days.

What You Will Need: 
½ 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 (use gluten-free if preferred)
2 eggs, lightly beaten
2 tbsp Parmesan cheese, freshly grated*
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ tsp salt
¼ tsp red pepper flakes (optional)

Directions: 
Preheat oven to 375°

Step One
Thoroughly wash and drain quinoa. Add to small sauce pan along with broth and bring to a boil on medium-high heat. Once at a boil, cover and simmer for about 15 minutes (or until all liquid is absorbed).
Tip: Anytime I make quinoa as a side I like to save about a cup so I can make these bites the next day.

Step Two
After letting quinoa cool for about 10-15 minutes, mix together with the remaining ingredients. Form into small (flat) patties, place on a parchment paper lined baking sheet, and bake for 20 minutes.

*If you want to go the dairy-free route but still want a flavor similar to Parmesan try swapping in nutritional yeast.


Enjoy, y'all!

Spicy Turkey Lettuce Wraps

Friends, this right here is a a goody! The taste is quite comparable to your favorite lettuce wraps from that famous Chinese restaurant chain we will leave unnamed. ;) Don't get me wrong, I love those wraps—and chicken fried rice for that matter—BUT sometimes when you find an at-home hack you just gotta share the deets!

This is an easy weeknight meal that is naturally dairy-free and can be gluten-free (with a simple substitute). It's healthy, delicious, filling, the list goes on. AND the children (at least around here) scarf it down—I think they enjoy scooping and rolling their own wraps. Fun + healthy eating =

You can either marinate lean ground turkey or use leftover chicken from another meal. I'm all about a leftover repurpose! Whichever poultry you choose, you marinate it in a delicious blend of flavors, then quickly cooked up on the stove and serve in cool, crisp lettuce wraps with a yummy cucumber-cilantro relish on top. What more can I say to entice you? Try this recipe. Trust me.

Ingredients for the turkey wraps
3 tablespoons honey
1 tbsp sriracha
1 tbsp chili garlic sauce (you could use 2 tablespoons of chili garlic sauce OR 2 of sriracha if you only have one of the ingredients on hand)
2 tbsp + 2 tsp low-sodium soy sauce, divided
Juice from one lime
1 tsp ground ginger
2 tablespoons extra virgin olive oil + 1 tsp, divided
1 pound lean ground turkey
4 green onions, diced
2 tablespoons fresh garlic, minced
1 tbsp cornstarch
1 head of iceberg lettuce, washed and divided into leaves
Optional: additional soy sauce, Chinese mustard

Ingredients for the cucumber-pepper relish (optional)½ cup cucumber, diced
½ cup red onion, diced
½ red bell pepper, diced
¼ tsp each salt & pepper
Splash of lime juice

Step One
In a medium-size mixing bowl, stir together honey, sriracha, chili garlic sauce, 2 tbsp soy sauce, lime juice, ginger and 2 tbsp olive oil. Mix turkey into bowl and let marinate for 20 minutes (at room temperature).

Step Two
In a small mixing bowl, stir together the cucumber, onion, red pepper, salt, pepper and lime juice. Cover and put in refrigerator until ready to use.

Step Three
Heat remaining oil on medium in a large skillet. Sauté green onions and garlic for 2-3 minutes, or until cooked through.

Step Four
Add in meat mixture and cook, stirring/breaking up meat occasionally, about 6-7 minutes or until no longer pink.

Step Five
In a ramekin or other small bowl, mix together cornstarch and remaining soy sauce. Add to pan and cook through for an additional minute or two (this will help to thicken up the meat mixture).

Serve immediately with lettuce leaves, cucumber-pepper relish, additional soy sauce/Chinese mustard/Sriracha, alongside some edamame, if desired.

Enjoy, y'all!

Recipe adapted from Simply Scratch. 

Everything Breakfast Bake

Weekends are meant for enjoying savory breakfasts! This egg bake is an easy throw-together that's hearty and delicious...and a go-to meal in the Fry house! I use this same recipe often and just switch up the protein/veggie ingredients based on what I have on hand. Serve with some fruit and I guarantee all will enjoy. :)

Ingredients
2 tbsp + 2 tsp extra virgin olive oil
1 small potato, thinly sliced
½ cup red onion, thinly sliced
½ lb sage sausage (or whichever flavor you prefer)
3-4 handfuls fresh baby spinach
1 cup sharp cheddar cheese, shredded
5 eggs 
¼ cup half & half (or milk)
1 tsp each: salt, pepper & oregano 
½ tsp thyme
¼ tsp garlic powder
1 package crescent rolls

Preheat oven to 400°.

Step One
In a cast iron skillet, heat oil on medium heat. Sauté potatoes, onions, salt & pepper for 15-20 minutes, or until soft/slightly browned. Remove potatoes and set aside.

Step Two
Using same skillet on medium heat, crumble the sausage and cook until no longer pink. Set sausage aside and wipe out grease.

Step Three
Pour remaining oil into skillet. Sauté spinach until wilted. Set aside.

Step Four
Beat eggs and half & half in a small mixing bowl. Stir in remaining spices. 

Step Five
Lightly grease a 9x13 pan with non-stick cooking spray. Spread the crescent rolls across the bottom, making one crust. Spread the potatoes, sausage, spinach & cheese across the pan, then pour the egg mixture on top.

Bake for 15-20 minutes, or until set. Let sit for 5 minutes before serving.

Enjoy, y'all!

Roasted Chicken, Black Bean & Corn Enchildas with Homemade Red Sauce

At the Fry house we could eat Mexican food all day every day. It is definitely a weekly go-to, whether enchiladas, quesadillas or tacos of some sort, so I always have most of these ingredients on hand.

I also usually roast a few chicken breasts at the beginning of each week to have for lunch or quick prep for a dinner like this one. Just sprinkle with salt, pepper & garlic powder and rub a little olive oil on them. Cover a baking sheet with foil and roast chicken at 375° anywhere from 30-60 minutes (depending on if they fresh or frozen and the size).

Now, let’s talk enchilada sauce. You can always use the canned stuff if you want to save a step…BUT making your own is pretty easy, much tastier and definitely better for you!

Ingredients Homemade Red Sauce

3 tbsp olive oil
3 tbsp flour
1 (15 oz) can tomato sauce
¼ cup chicken broth
2 tbsp chili powder
1 tsp each: cumin, garlic powder, onion powder, oregano, paprika, salt & pepper

 
Ingredients Enchiladas
2 tbsp olive oil
½ cup sweet onion, diced
1 garlic clove, minced
2 cups chicken breast, roasted & cut into small cubes
1 can black beans, rinsed & drained
1 cup frozen corn, thawed (use fresh off the cob if you have it)
1 can green chilies (optional)
½ cup pepper-jack cheese, shredded
½ cup cheddar cheese, shredded
3 tbsp red sauce (recipe follows)
8 flour or corn tortillas (soft taco size)
Garnish with chopped green onion, tomatoes & cilantro (optional)

Preheat oven to 375°.

Step One:

Heat oil in a small saucepan on medium heat. Add in flour and whisk until smooth.

Step Two:
Add in tomato sauce, chicken broth and spices and bring to a low boil. Once at a boil, turn to medium-low heat and simmer about 10-15 minutes, or until thickened. *You will use about half of the sauce for this recipe, so store the rest in an airtight container for up to 2 weeks.

Step Three:
Heat oil in large skillet. Sauté onion until translucent, about 4-5 minutes. Add in garlic and cook for an additional minute.

Step Four:
Add in chicken, black beans, corn and green chilies (if using) and sauté until heated through. Add in 3-4 tablespoons of your red sauce and your pepper-jack cheese. Mix well and set aside.

Step Five:
Using a large 9 x 13 pan (or something similar), spread about 1-2 tablespoons of your red sauce along the bottom.

Step Six:
Place about ¼ cup of your chicken mixture down one side of a tortilla. Start rolling up, first going over the mixture, trying to keep it pretty tight. Place seem side down in pan. Repeat.

Step Seven:
Pour red sauce over enchiladas, using as much or as little as you prefer. Top with cheddar cheese (and green onions, tomatoes & cilantro if using) and bake for 20-25 or until cheese is golden brown.

Let sit 5-10 minutes, then serve with some quinoa and guacamole and you'll have yourself one happy family!

Enjoy, y'all!

Thanksgiving Side Dishes

I LOVE Thanksgiving for many reasons...family, friends, fellowship, football and of course food. Besides my Thanksgiving staples - turkey, dressing & some kind (or two kinds) of potatoes - I like to switch up the sides from year-to-year to keep it fresh & fun. I also like things that I can make in advance so I can enjoy the other parts of Thanksgiving, too. I've included a few of my favorite go-to crowd-pleasing recipes for you below. They each serve about 6 people so double or triple as necessary!

Stuffed Potatoes
Ingredients:
3 medium baking potatoes
extra virgin olive oil
¼ cup butter, softened
1 ½ cups sharp cheddar cheese, shredded
¼ cup milk
¼ cup heavy cream
1 tablespoon dry ranch dressing mix
1 tablespoon green onions, diced
1 garlic clove, minced
3 slices bacon, cooked
1 tsp each salt & pepper

Directions: Preheat oven to 400°. Wash potatoes; rub with salt and a touch of olive oil. With fork, pierce potatoes 5-6 times in different places around the potato. Place on baking sheet and cook for 1 hour or until tender. Remove and reduce heat to 375°.  Let potatoes cool for 10-15 minutes. While potatoes are cooling, chop green onions and prepare garlic. Cut each potato in half lengthwise; scoop out pulp leaving a thin shell. In a large mixing bowl, beat the pulp with butter. Add in milk, cream, ranch mix, and garlic; beat until well blended. Stir in green onions, cheese and bacon. Add salt and pepper to taste. Spoon into potato shells. Bake for 20 minutes. If making ahead you can put on a baking sheet and cover with saran wrap; let potatoes come to room temperature before baking.

Corn Pudding recipe adapted from Southern Living
Ingredients:
6 cups frozen corn (or 12 fresh ears of corn, kernels removed)
1 tbsp butter, and an additional 6 tbsp butter, melted
¼ cup sugar
2 tbsp flour
2 tsp baking powder
1 tsp salt
5 eggs
2 cups half & half (or heavy whipping cream)
Handful of parmesan cheese (optional)

Directions: Thaw corn according to package directions then saute in 1 tbsp butter to add some flavor. Preheat oven to 350°. Combine dry ingredients in a small bowl. Whisk together eggs, whipping cream, and butter in a large bowl. Slowly add dry ingredients into egg mixture, whisking until smooth; stir in corn and cheese. Pour mixture into a [lightly greased] 9 x 13 dish. Bake for 40 to 45 minutes or until set. Let stand 5 minutes.

SFB's Deviled Eggs
Ingredients:
12 large eggs
¼ cup mayo
2 tsp yellow mustard
1 tsp dijon mustard
¼ tsp each salt & pepper
dash of pickled jalapeno juice 
paprika and sliced green olives for garnish

Directions: Lay eggs in bottom of a medium-large sauce pan and cover with water. Bring to boil and let cook for 30 seconds. Remove pan from heat and cover with lid; let sit for 15 minutes. Drain and cover with cold water. Crack shells and carefully peel under running water. Dry off. Slice open eggs, removing yolks into a bowl. Smash yolk with a fork and add in remaining ingredients, mixing well. You can spread into eggs or pipe in (if you don't have a piping bag a Ziplock with do the trick - just cut a small hole in one of the tips). Garnish with sliced olive and paprika, and place in refrigerator to keep cool until serving.


 Whipped Sweet Potatoes
Ingredients:
4 large sweet potatoes, washed
olive oil & salt for the rub
1 cup half and half
2 tbsp butter, softened
3 tbsp brown sugar
¼ tsp cinnamon

Directions: Preheat oven to 350. Pierce potatoes several times with a fork, then rub olive oil and salt on them. Roast for 40 minutes or until very soft. Let cool for 10-15 minutes, or to the point where you are able to handle them but they still have some steam once skin is removed. Scoop out the potatoes and place in your mixer, add remaining ingredients and whip until smooth & creamy.

Spinach & Berry Salad
Ingredients:
Fresh baby spinach
½ container of strawberries, washed and sliced
½ container of blueberries, washed
1 pear, peeling removed and diced
1 avocado, sliced
¼ cup  red onion, thinly sliced
¼ cup feta cheese
½ cup glazed (or regular) pecans

Simple Balsamic Vinaigrette
½ extra virgin olive oil¼ cup balsamic vinegar
2 tsp brown sugar
1 tsp dijon mustard¼ cup red onion, minced
1 garlic clove, minced
salt & pepper to taste
Mix all ingredients in a mason jar and shake up!


I hope y'all have a blessed holiday! Enjoy :)

Peruvian-Style Chicken with Rice & Beans

This is my take on Peruvian-style roasted chicken, served with my favorite - I mean absolute FAVORITE - beans and rice recipe. The chicken is so tender from the marinating process and the beans have a bacon-garlic flavor that will just make you happy...trust me.

Ingredients for chicken
1 3-4 lb roaster chicken
2 tbsp extra virgin olive oil
1 lime
3 large garlic cloves, minced
1 tbsp salt
1 tsp pepper
3 tsp paprika
1 tbsp cumin
1 tsp oregano
2 tsp sugar
dash of red pepper flakes

Ingredients for beans & rice
2 tbsp canola oil
1 cup rice (I prefer brown)
2 ¾ cups chicken broth or water
1 tsp salt (omit if using chicken broth)

2 slices bacon, cut into small pieces
¼ cup sweet onion, diced

3 garlic cloves, minced
1 15 oz can pinto beans, rinsed & drained
1 tsp salt
 
Step One
Make sure to wash chicken thoroughly, removing everything from inside; pat dry and set aside in a large roasting pan (I also like to tie the legs up).

Step Two
Stir together remaining ingredients (or use food processor if you have one). Spread over chicken and underneath skin. Cover with saran wrap and marinate - preferably for 6 hours - but if you are short on time 1 hour will do : )

Step Three

Preheat oven to 375°. Cook chicken for 1 hour and 15 minutes.

Step Four
In a non-stick saucepan, heat 1 tbsp oil on medium high heat. Add in rice and sauté until golden brown, about 4-5 minutes (this gives it some additional flavor).

Step Five
Add in 2 cups chicken broth and bring to a boil. Simmer until broth is absorbed (following package instructions for rice). When done, turn to low to keep warm.

Step Six
In another non-stick saucepan, heat remaining oil on medium-high heat. Add in bacon and onion, cooking for about 5-6 minutes or until translucent. Add in garlic and cook an additional minute.

Step Seven
Add in beans, and cook about 1 minute, stirring constantly. Take a fork and smash about ¼ of the beans in the pan (this will help to create a good texture).

Step Eight
Add in remaining chicken broth, bring to a boil, then set to medium-low and cook for 10-15 minutes, or until most of the liquid is absorbed. When done, turn to low to keep warm.

Step Nine
Turn oven to 400° and cook chicken for an additional 15 minutes or until crispy golden brown. Let sit for 10-15 minutes before serving.

Enjoy, y'all!