Harbaugh's Pulled Pork Sliders

Who's pumped for Red Zone to come back? This lady right hereee! I mean between Bleacher Report, my Fantasy league and Pinteresting finger foods, I can barely find the time to sleep. Yea, that couldn't be farther from the truth, but I have found some amazing new recipes for this season.
In the meantime I want to share a staple of the 2013 Season. I've learned with avid sports fans not to mess with their superstitions (no hats on the bed, noted). Which will probably explain why I have not be eaten pulled pork in over a year, but it is a crowd pleaser no matter how many weeks in a row you consume. 

Ingredients:  
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder
2 cups barbecue sauce (optional)

Directions:

Place the onions and garlic in an even layer in the slow cooker and pour broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

I usually serve with a spicy coleslaw. (Cabbage, apple cider vinegar, lime juice and cayenne) 

Rosemary Bread Twists

When that bread basket arrives at the table, it is nearly impossible for me to resist. Whether it's the sourdough at Balboa or the tall breadsticks at Perry's, I'm a sucker! These are an easy twist...get it, twist... on traditional garlic bread. I sought out to make something to compliment the lamb chops I served at a dinner party and these did just the trick. An added bonus, your guests will think you slaved away all day. Especially if you get creative with the shapes! 


Ingredients

1/4 cup grated Parmesan

1/3 cup grated Gruyere

1 teaspoon chopped fresh rosemary leaves

1 container refrigerated breadstick dough- (Pillsbury)Finely ground sea salt (optional)

Directions

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Original recipe courtesy Giada De Laurentiis

Grandma's Meatballs

Attempting in Grandma's kitchen

Growing up, I was fortunate enough to spend a lot of time at my grandparents house. There was always someone sitting around the kitchen table telling a story, a handful of cousins wreaking havoc around the house, and something delicious simmering on the stove. This is without a doubt, where I learned to love cooking. 

My Grandpa would always answer the door the same way, "we don't want any". I would of course laugh, knowing they had bought their fair share of Girl Scout Cookies, wrapping paper, magazines, and whatever else I was peddling that month. My Grandma on the other hand would greet you in one of two ways. The first was a big hug, seeing how far around her arms could reach, and she would say, "you look hungry, let me make you something". The second was a big hug and, "you look healthy". The dreaded words out of Grandma's mouth. Instead of meatballs, you would get a bowl of her homemade, low calorie zucchini soup. What did you think you were going to leave without eating anything? There was always a batch ready in the freezer, because as our family likes to joke, when someone loses the weight, it just means someone else gained it. 

Lucky for you, today I'm sharing the meatball recipe. Hungry or healthy, making these brings me right back to her kitchen. And while I will never make them as good as my Grandma, I will keep trying until I come close! 


Ingredients:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

4 slices of fresh white bread crumbs, crusts removed

1/2 cup seasoned dry bread crumbs

1/4 minced yellow onion

1/2 bunch chopped fresh flat-leaf parsley

4 cloves of garlic

1/4 teaspoon ground nutmeg

1/2 cup freshly grated Parmesan cheese

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup of milk

2 whole eggs, beaten

Vegetable oil

Olive oil

Directions:

Soak the fresh bread crumbs in milk. Combine with the ground meats, seasoned dry bread crumbs, onion, parsley, garlic, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Mix it all up with your hands. Lightly form the mixture into 2-inch meatballs.  Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 

Sauteed Mushroom Bruschetta

Do you ever get really excited about a new recipe, run to the store, buy all the ingredients, only to realize.... I didn't need cilantro and parsley? Maybe I'm just so ecstatic they are both still in stock during the Sunday night rush, I go into hoarding mode. Either way, this is one of the many products of my over indulgence! 

Ingredients:
1 pound crimini mushrooms
3 roma tomatoes
fresh sourdough baguette
3 cloves of garlic
basil
salt
pepper

Directions:
Heat enough olive oil to cover sauce pan and add minced garlic. Once oil is hot, add sliced mushrooms and saute until tender. Add chopped tomatoes and torn basil leaves. Cook on medium heat for 5 min. Season with salt and pepper.  In the meantime, toast sliced baguette in the oven until lightly crisped. Remove the pan from heat and top the bread with a heaping amount of tomato/mushroom mixture. Add shaved parmesan if desired!

Seared Ahi Tuna Dip

Ingredients:

1lb tuna steak

olive oil

kosher salt

black pepper

zest of 1 lime

juice of 2 limes

1/2 tsp wasabi paste

1 tsp soy sauce

5 dashes of tabasco

1 avocado sliced

2 minced scallion - white and green part

1/4 red onion

1 tbs toasted sesame seeds

Directions:

Brush tuna with olive oil, salt, pepper. Cook for 2 1/2 min each side. Still a little rare. Whisk 2 Tbs olive oil, lime zest, lice juice, wasabi, soy, tabasco, salt, pepper. Cut tuna into cubes. Toss avocado in dressing, add tuna, red onion, scallion, sesame seeds. Chill for at least 30 min. And if it still not spicy enough in 30 min, mix a mini addition of the dressing and then toss again. Serve with pita chips.

Recipe courtesy of Kathleen Whittell

Honey Drenched Goat Cheese

Ingredients:
1 goat cheese log
1/2 cup of salted sunflower seeds or pine nuts
1 cup of blackberries
3 tbs honey

Directions:
Roll the goat cheese log in the sunflower seeds. Place blackberries on top and around the log. Drizzle honey, generously over the log. Serve with crackers.

The Ultimate Crostini Toppers

Fig & Prosciutto

Ingredients:
1 sliced baguette
fig or apricot spread
goat cheese
prosciutto

Directions:
Turn the oven on broil. Spread the goat cheese on each slice of bread. On top of that spread the fig or apricot. Top each slice with prosciutto. Place on cooking sheet in oven until the prosciutto is crispy.

Gorgonzola & Pear

Ingredients:
1 sliced baguette
gorgonzola cheese
sliced pear
candied walnuts

Directions:
Turn the oven on broil. Crumble the gorgonzola over each slice of bread. Top each piece with a slice of pear. On top of that, add the candied walnuts. Place on cooking sheet in oven, and broil until cheese is melted.

Recipe Courtesy of Moira O'Connell

Chipotle Taco Bar

Chipotle Turkey Taco Filling

Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground turkey breast
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobo sauce, chopped
1 cup tomato sauce
1 rounded tablespoons chili powder
Salt
1/2 cup water

Directions:
In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.

Fish Taco Filling

Ingredients:
1 1/2 pounds mahi-mahi filets or any white fish
1/4 cup dry white wine
1 tablespoon vegetable oil
1 lime
1 Tbs cayenne pepper
1 Tbs chili powder
salt / pepper

Directions:
Pat fish dry and combine in a nonreactive bowl with lime juice and wine. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, and season with salt, freshly ground black pepper, cayenne, and chili powder.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. (Or grill) Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top and serve.

Guacamole

Ingredients:
3 ripe avocados, peeled and cut into 1/2-inch pieces
3 tablespoons finely chopped yellow onion
3 cloves garlic, minced
1 tablespoon freshly minced cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.

Salsa

Ingredients:
4 large tomatoes, about 21/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Directions:
Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.

Cheesy Pepperoni Pizza Dip

Ingredients:
3/4 cup chopped pepperoni
1 can (15 oz) pizza sauce
4 green onions, finely chopped
1 can (2-1/4 oz) sliced black olives, drained
1/2 teaspoon dried oregano leaves
1-1/4 cup shredded mozzarella cheese
1 package (3 oz) cream cheese, softened
1 package (8 oz) refrigerated breadstick dough
1 Tablespoon butter, melted
2 teaspoons minced parsley

Directions:
In a heavy pot, over medium heat, combine pepperoni, sliced olives, green onions, oregano and pizza sauce. Cook until heated through, about 5-7 minutes.

Add cream cheese and mozzarella cheese. Stir until melted and mixture is well combined. Turn heat to low while preparing the breadsticks. Stir occasionally.

Remove breadsticks from tube and cook according to package directions. If you are really fancy, clever and an over-achiever, you could make these from scratch.

When breadsticks are finished baking, brush with melted butter and sprinkle with parsley.

Serve warm.

Recipe courtesy of The Noble Pig

Bruschetta with Sauteed Sweet Peppers and Gorgonzola

Ingredients:
Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Directions:
Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
Recipe courtesy of Food Network

Stuffed Dates

Ingredients:
1 Tbs. olive oil
2 Tbs. fine dried bread crumbs
24 large dates, preferably Medjool
1/4 lb. soft fresh goat cheese

Directions:
Preheat an oven to 375°F. Lightly oil a baking dish just large enough to hold the dates in a single layer.

In a small fry pan over medium heat, warm the olive oil. Add the bread crumbs and cook, stirring constantly, until the bread crumbs are evenly golden brown, about 1 1/2 minutes. Remove the pan from the heat, transfer the bread crumbs to a plate and let cool.

Using a small knife, make a small lengthwise incision in each date. Carefully remove the pits. Stuff 1 tsp. of the goat cheese into the cavity left by each date's pit. Arrange the dates, with the goat cheese side facing up, in the prepared dish. Sprinkle the bread crumbs evenly over the top. (The dates can be prepared up to this point up to 24 hours in advance. Store, tightly covered, in the refrigerator.)

Bake the dates until warmed through, 10 to 12 minutes. Transfer to a serving platter and serve warm. Serves 6.

** OPTIONAL: ADD CHORIZO**
--saute chorizo link (without casing) until fully cooked through. When adding goat cheese, add equal parts sauteed chorizo. Top with breadcrumbs as recipe suggests. Cook. Your Done!!

Recipe courtesy of Williams and Sonoma

Wild Mushroom Quesadillas with Warm Black Bean Salsa

Ingredients:
Quesadilla -
2 Tbs EVOO
16 crimini mushroom caps or baby portabellos, with stems and thinly sliced
12 shitake mushrooms, no stems, thinly sliced
coarse black pepper and salt
1 Tbs fresh thyme leaves, chopped, or 1 tsp dried thyme
4 large flour tortillas
2 cups sharp white cheddar shredded

Salsa-
1 Tbs evoo
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, chopped
1 can black beans, drained, rinsed
1 cup frozen corn kernels
1/2 cup sundried tomatoes in oil chopped
1/2 cup smoky barbeque sauce
salt and freshly ground pepper

Directions:
Heat a medium nonstick skillet over medium heat. Add the EVOO, two turns of the pan, and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes, or until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium.

Add another turn of EVOO to the skillet and add the onions, garlic and jalapeno pepper; saute for 2-3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbque sauce, then seaon salsa with salt and pepper. Transfer warm salsa to a serving dish.

Heat a griddle pan or large nonstick skillet over medium to medium- high heat. Add a drizzle of EVOO to the pan and one flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over half of the flour tortilla. Cover the cheese with a quarter of the cooked sliced mushrooms. Fold the plain half of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30-60 seconds longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then preate with remaining quesadilla ingredients.

Cut each quesadilla into wedges and serve with warm salsa.

Recipe courtesy of Rachel Ray

4 Fabulous Artichoke Dipping Sauces

Herbed Mayonnaise

1 cup mayonnaise

1 teaspoon each chopped parsley and chives (or green onions, green part only)

¼ teaspoon chopped tarragon

Mix all ingredients well.

Pesto Mayonnaise

1 cup mayonnaise

3 tablespoons or more pesto sauce (frozen is best for color)

Mix thoroughly. Adjust amounts to your taste.|

Low Calorie Dill Dip

1 cup plain yogurt

¼ cup reduced calorie mayonnaise

2 tablespoons minced green onion

3 teaspoons chopped capers

¾ teaspoon dried dill weed

Combine all ingredients well. (4 servings, 104 calories)

Honey Mustard Dip

¼ cup prepared mustard

2 tablespoons cider vinegar

2 tablespoons soy sauce

2 tablespoons honey

Combine all ingredients; mix well. Makes about 3/4 cup.

Corn Salsa with Blue Corn Chips

Cook Time: 20 min

Level: easy

Serves: 4-6

Ingredients:

1 can of corn

5 tsp vegetable oil

1/2 cup sour cream

3 tbs fresh lime juice

1 tsp minced garlic

1/3 tsp chipotle chili powder

1/2 tsp Emeril's Southwest Essence

1/4 tsp salt

1/4 tsp ground black pepper

1/4 finely chopped green onions

1 small jalapeno pepper, seeded and minced

1/3 cup diced red bell peper

2 tbs freshly chopped cilantro leaves

1 avacado, diced

Blue Corn Tortilla chips for serving

Directions:
In a separate small bowl, whisk together the sour cream, lime juice, garlic, chili powder, Southwest Essence, salt, and pepper. Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, red bell pepper, and cilantro, and stir to combine. Adjust seasonings, as needed. Cover and chill for 1 hour.

Place corn salsa in a serving bowl, garnish with avocado (you can also fold the avocado in with the corn salsa) and sprinkle the crumbled queso cotija over the top. Serve with blue corn tortilla chips.

Recipe courtesy Emeril Lagasse