Pulled Pork Recipe 1

INGREDIENTS:
3 teaspoons vegetable oil, divided
1 small onion, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
1/3 cup plus 1 tablespoon apple cider vinegar
2 tablespoons molasses
1 pork tenderloin, about 1 pound, cut into 4 pieces
6 whole wheat hamburger rolls, split


Directions
In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 3 hours.

Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.

Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.

Apple, Bacon & Pecan Salad with Garlic Balsamic Dressing

Apple, Bacon & Pecan Salad with Garlic Balsamic Dressing

A yummy way to eat those greens! Add in a little smokey bacon, some sweet crisp apple and a yummy dressing!

yield: 2 SERVINGS

 

prep time: 10 MINUTES

 

cook time: 0 MINUTES

 

total time: 10 MINUTES

INGREDIENTS:

6 cups red leaf lettuce, washed and torn
1 fuji apple, washed and diced
4 slices hickory smoked bacon, cooked and crumbled
4 tablespoons toasted and chopped pecans
1 small grilled chicken breast {leftovers!}

for the dressing-
1 clove garlic, grated
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
3-4 tablespoons olive oil
salt & pepper, to taste

DIRECTIONS:

Place all salad ingredients into a large bowl. Whisk all ingredients for dressing together. Toss dressing with salad and serve.

Original Recipe from: http://www.laurenslatest.com/

Original BBQ Chicken Chopped Salad

California Pizza Kitchen's Original BBQ Chicken Chopped Salad

yield: 2 SERVINGS

 

prep time: 20 MINUTES

 

cook time: 0 MINUTES

 

total time: 20 MINUTES

INGREDIENTS:

4 cups chopped romaine lettuce
3 large fresh basil leaves, chopped
3 tablespoons chopped fresh cilantro
1/4 cup rinsed and drained black beans
1/4 cup drained sweet corn
1/4 cup grated monterey jack or mozzarella cheese
1/4 cup peeled and diced jicama
1/4-1/2 cup prepared ranch dressing, such as Hidden Valley
1 large tomato, diced
1 ripe avocado, sliced
1 leftover grilled chicken breast, chilled and diced
1/4-1/2 cup prepared bbq sauce, such as KC Masterpiece Original

DIRECTIONS:

In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.

*If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

Original Recipe from: http://www.laurenslatest.com/

Crunchy Baked Fish Sticks with Cucumber Dill Sauce

Crunchy Baked Fish Sticks with Cucumber Dill Sauce

yield: 4-6 SERVINGS

INGREDIENTS:

1 1/5 lbs. fresh tilapia filets {or other white fish such as cod}
1/3 cup all purpose flour
2 eggs
splash of milk
1 3/4 teaspoons creole seasoning, divided
1 1/2 cups panko bread crumbs

for the sauce:
1/2 cup low fat sour cream
1/4 cup mayonnaise
1 green onion, sliced {white and light green parts}
1/3 cup cucumber, peeled and finely diced
1/4 teaspoon dried dill
salt & pepper, to taste
lemon wedges

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside. Create dredging station by placing flour in one shallow bowl, eggs, milk and 1/4 teaspoon creole seasoning in a second shallow bowl and panko and remaining creole seasoning in third bowl. Whisk eggs and milk to combine. Stir panko with seasonings. Cut tilapia filets into strips and dredge in flour, then egg mixture, then panko. Place on baking sheet. Repeat with remaining pieces of fish. Bake 12-15 minutes depending on how thick your fish is. Fish is completely cooked when opaque and flakes easily. Remove and set aside.

For the sauce, combine all ingredients together in a small bowl and refrigerate until ready to serve.

Squeeze lemon wedges over warm fish and top with sauce.

Original Recipe from: http://www.laurenslatest.com

Crispy Chicken Recipe & Ranch Wraps

Crispy Chicken & Ranch Wraps
yield: 6

Ingredients:

for the chicken-
1 lb. chicken breasts {I used two large}
1 cup all purpose flour
1 1/4 teaspoons seasoning salt {such as Lawry’s}, divided
1/2 teaspoon black pepper
1/2 teaspoons garlic powder
2 eggs
3 tablespoons milk

oil for frying, such as vegetable or peanut oil

for the wraps-
2 roma tomatoes, sliced
4 large leafs lettuce
ranch dressing
6 medium flour tortillas {8 inch}

Directions:

Pour frying oil into a deep skillet until half way full. Preheat to 350-375 degrees {around medium heat}.

Using two shallow dishes, prepare dredging station: fill one with flour, 1 teaspoon seasoning salt, pepper and garlic powder and the other with eggs, milk and remaining 1/4 teaspoon seasoning salt. Mix both.

Slice chicken breasts into thin strips. Place chicken into flour mixture to coat. Remove from flour, shaking off any excess and coat in egg. Place back into the flour for a second coat. Shake off any excess flour and place into hot oil to fry. Try not to over crowd the pan! You may have to do two or three batches. {Remember: If you put chicken into the oil and nothing happens, its too cold. If you put chicken into the oil and it sizzles violently, it’s too hot. You need to find a happy medium between those two for frying.} Fry chicken 3-4 minutes per side or until golden in color. Remove onto paper towels to drain. Sprinkle with some salt. Store in warm oven until ready to eat.

To assemble the wraps, place chicken pieces onto a tortilla. Top with lettuce, tomato and ranch dressing. Roll and eat!

Original Recipe from: http://www.laurenslatest.com/

Oven Fried Chicken & Coleslaw

Oven Fried Chicken & The Best Coleslaw EVER  

yield: 4 SERVINGS OF CHICKEN; UP TO 6 SERVINGS OF COLESLAW

INGREDIENTS:

for the chicken-
4 chicken thighs, skin and extra fat removed & rinsed
1/2 cup all purpose flour + salt & pepper, to taste
1 egg
2 tablespoons milk
3 dashes hot sauce + salt & pepper to taste
3/4 cup panko bread crumbs
1 1/2 teaspoons cajun seasoning
1/2 teaspoon paprika
salt & pepper, to taste
1 1/2 tablespoons peanut oil

for the coleslaw-
1/2 head green cabbage, shredded
1/2 onion, finely diced
1 large carrot, grated
2 tablespoons chopped chives {optional}
1 cup mayonnaise
1/4 cup white vinegar
3 tablespoons sugar
salt & pepper, to taste

DIRECTIONS:

Preheat oven to 375 degrees. Line baking sheet with foil, non stick cooking spray or a silicone baking mat. Set aside.
In a shallow bowl, stir together flour, salt and pepper. In another shallow bowl, stir whisk together egg, milk, hot sauce, salt and pepper. In a third shallow bowl, stir together panko, cajun seasoning, paprika, salt, pepper and oil until evenly mixed. Dredge prepared chicken in flour. Dip into egg mixture. Press into panko breading and place on prepared baking sheet. Bake 40-50 minutes or until crust is golden and chicken is completely cooked thoroughly.

For the coleslaw, place cabbage, onion, carrot and chives into a large bowl. In a smaller bowl, stir together mayonnaise, vinegar, sugar, salt and pepper. Pour over top veggies and toss to coat. Store in refrigerator until ready to serve. The longer this sits the better it tastes.

Serve chicken hot and coleslaw cold.

Original recipe from : http://www.laurenslatest.com

Clam Chowder Soup

Portion for 4 small bowls

- Pork belly (4 small pieces)
- 2 tbs of butter
- 1/2 Yellow Onions (small pieces)
- Chopped Celery
- Chopped Carrots
- Chicken Broth (1 cup)
- Cream (1/4 cup)
- Frozen clams (1 cup)
- Powder

Oil your pot, add in your pork belly. Stir for 5-6 minutes until golden brown. Add in butter, 2 table spoons of flour, stir and add chopped onions. Stir for 2 minutes, add carrots and celery. Add salt and pepper. Add in chicken broth and milk if available. Boil at low heat for 20 minutes. Chop half of clams in small pieces. Add more water to your pot until good consistency. Add chopped clams, boil for another 5-8 minutes. Add cream. Stir well, add the rest of the clam and more salt to taste. Add flour and water if soup is not thick enough. Serve.