Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Sunday, April 24, 2016

North Carolina BBQ with Cole Slaw and Hush Puppies / #SundaySupper

This North Carolina BBQ with Cole Slaw and Hush Puppies is one of my favorite meals, and I am excited to share it with you! Today for #SundaySupper we are making our favorite regional specialties, and I hope you will try this. This BBQ and sauce is a favorite of many people in the eastern part of the state! There is a huge rivalry between which BBQ is better, eastern or western. But, I have to tell you, they are both amazing!
This is not a quick meal, but it is a meal worth taking the time to prepare. You can smoke the pork if you have a smoker, or you can cook it in the oven. Either way, it is wonderful! The cole slaw is best if made ahead of time so the dressing has time to permeate the cabbage, and the hush puppies, with the minced onions are just amazing! There are few tastes that compare to the yumminess of fresh fried hush puppies!
This meal is perfect anytime, for lunch or dinner, family meals or parties. You and your guests will not be disappointed!

North Carolina BBQ w/ Cole Slaw and Hushpuppies

Pork 
5 pound Pork Shoulder (will net 3 shredded pounds)

Barbecue Sauce
1 1/2 cups Apple Cider Vinegar
1 teaspoon Salt
1 1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Black Pepper

Cole Slaw
1 1/2 cup Mayonnaise
2 tablespoon Apple Cider Vinegar
1/2 cup Sugar
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1 10 ounce package Angel Hair Cole Slaw

Hush Puppies
 (courtesy of Saveur)
2 cups Yellow Cornmeal
1 cup Flour
2 tablespoon Sugar
1 tablespoon Salt
4 teaspoon Baking Powder
1 cup Buttermilk
1/4 cup Melted Butter
1 med. Yellow Onion, minced
1/4 cup Water
Canola Oil



Smoke the Pork Shoulder in a BBQ Smoker. Find how to do this here, where I smoked Baby Back Ribs. Smoke the pork shoulder at 220 degrees, 1 hour per pound. If you don't want to smoke the pork shoulder, bake it in the oven, 225 degrees for 1 hour per pound. You can add liquid smoke for flavor.  Pull the pork apart once the pork is done cooking.
Whisk together the apple cider vinegar, salt, crushed red pepper, and black pepper.
After the pulled pork is pulled apart, add sauce a little at a time until you reach the desired taste. Let sit. 
Whisk together the mayo, apple cider vinegar, sugar, salt, and pepper in a small bowl. Place cole slaw in a large bowl.
 Pour sauce over slaw. Mix together well. Refrigerate.
Mix the cornmeal, flour, sugar, salt, and baking powder in a large bowl. Set aside.

In a medium bowl, whisk together the buttermilk, butter and onion. Add water. Add mixture to the cornmeal mixture, and stir with spoon. Let sit for 10 minutes.
Heat 2" of oil in a pot to 350 degree. Use a small scoop, and drop the batter in to the hot oil. Turn hush puppies as they fry, frying for 1-2 minutes. Drain on paper towels.
This is the BBQ plate from Smithfield Chicken and BBQ. It's delicious and addicting!

Thanks for joining me today! I hope you will try this North Carolina BBQ meal. I know you will enjoy it!
Continue scrolling down the page to discover more regional specialties!
Thank you to Sue Lau, blogging from A Palatable Pastime, for hosting today's fun event! 



Appetizers:
Beverages:
Breakfast:
Salads:
Sauces:
Side Dishes:
Soups:
Main Dish:
Desserts:
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement



 

Sunday, April 3, 2016

Stuffed Ravioli with Alfredo Sauce / #SundaySupper

Of all the many meals I have cooked for my family, this Stuffed Ravioli with Alfredo Sauce always gets the most yums! I don't know if it is the creamy mix of fresh ricotta and mozzarella trying to burst through the edges of the homemade ravioli's or the richness of the alfredo sauce made with fresh asiago and heavy cream as it bubbles it's way to thickening in the pan, but it does taste amazing! I hope you think so too!
Stuffed Ravioli, Alfredo Sauce
 Stuffed Ravioli w/ Alfredo Sauce 
 printable recipe
Serves 4-6
Cheese Stuffing 
2 eggs 
1 cup fresh Ricotta, drained
8 ounces fresh Mozzarella, chopped in to tiny pieces

Ravioli
2 cups Flour 
1 teaspoon Salt
3 Eggs
2 teaspoon Water

Alfredo Sauce 
1 tbl Butter
1 cup Heavy Whipping Cream
4-5 ounces fresh shredded Asiago Cheese
2 ounces 3 Cheese Italian (Parmesan, Asiago, Romano)

Ravioli, Stuffing
Mix together the eggs, Ricotta, and Mozzarella. Cover and refrigerate until later.
ravioli dough
Mix together the flour and salt in a food processor. Add eggs and mix together. If dough appears to be too dry, add just a few drops of water at a time. The dough should not be sticky.
ravioli,
Cut the dough into 6 equal pieces. Wrap 5 in plastic wrap to keep it from becoming too dry.
Filling ravioli
Cut the other piece in to two pieces and roll both of them out on a lightly floured surface, as thin as you possibly can. A 5x5 piece is a good size.  Place very small portions of the filling onto one piece of dough. Use a small brush dabbed with water to brush between the spots of filling, and around the edges.
cutting ravioli's
Place the second piece of dough on top of the first. Use your finger to press the dough together so it will adhere to the water.
trimming raviolis
Cut between the pieces of dough with a pizza cutter or pastry wheel. Trim the edges so they are clean and straight. The cheese filling can sometimes start to come out. If that happens, squeeze the dough together until it sticks. Do this again until all your dough is used. Place all the raviolis on a cookie sheet, and place in the fridge until ready to use.
Boiling ravioli's
When you are ready to make the alfredo sauce, start the pot of hot water boiling to cook the raviolis. Once it is boiling, add the raviolis, They will take approx. 10 minutes to cook.
Making alfredo sauce
In a large sauce pan. melt the butter and pour in the whipping cream. Put the temperature on high, and constantly stir the sauce. Start adding the fresh Asiago cheese, mixing quickly as the cheese melts into the cream.
Alfredo sauce
Keep adding more cheese, a little at a time, until the sauce is cheesy and starts to bubble up. As it bubbles, it will get thicker. Remove from heat when it is thick enough.
Stuffed Ravioli with Alfredo Sauce
Plate the ravioli and then top with alfredo sauce. Add the 3 cheese Italian to the top. Add a piece of Italian bread to sop up all the extra sauce! Mangia!

Thanks for joining me today for this Italian Feast! The rest of the SundaySupper family has contributed Italian dishes I know you will love. Keep scrolling down to find them!

Thanks so much to Manuela Zangara from Manu's Menu for hosting today's tasty event!

Appetizers:
Mains:
Dessert:
Beverages:
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement pper Movement

Sunday, February 28, 2016

Irish Shepherd's Pie / #SundaySupper

Irish Shepherd's Pie is something I have made many times. Shepherd's Pie does not really have an Irish origin, but it is a staple of Irish cooking and it is so, so wonderful! It's like the poster child for comfort food! This pie is full of ground beef, corn, shallots, and seasoning. Then it is topped with mashed potatoes, covered with cheese and baked in the oven! Simple to make and a pleasure to eat!
Shepherd's Pie
Irish Shepherd's Pie

Friday, February 26, 2016

Southwest Santa Fe Pizza

My love of Las Vegas is no secret. It is where I spent most of my adult life. It is where I  graduated college, and got engaged. It is where my son was born, and my husband and I went into business. We picnicked at Mt. Charleston, hiked Red Rock and skied Lake Mead. Needless to say, Las Vegas is such an important part of me, and close to my heart. I've teamed up with Vegas.com and I am excited! The Annual International Pizza Expo that is held in Las Vegas every year is coming up in March, and I am taking part in a fun challenge to create a unique pizza that is inspired by one of the hotels. I created a pizza that is southwestern in style, inspired by the Santa Fe Hotel and Casino.
pizza, southwestern
Southwest Santa Fe Pizza

Sunday, January 3, 2016

Grandma's Fried Chicken / #SundaySupper

Grandma's Fried Chicken is a recipe from my mother in law. She is no longer with us, but my husband tells me that she used to make this for the family when he were growing up. She also made it for me, my husband and my son whenever she would come to visit us! She lived far away from us, but every year she would visit for my sons birthday, and she would make her fried chicken. It became a wonderful family tradition!
I thought this meal would be appropriate because this month is National Sunday Supper Month, and we are celebrating eating around the table, together as a family every Sunday! I just love the idea, don't you?! I’d like to encourage you to sign the pledge, and commit to sharing Sunday Supper at least once a month this year, along with me! Please follow this link and sign up! http://sundaysuppermovement.com/sunday-supper-pledge/ 
As we know, Sunday Supper starts off as one day a week and soon becomes a way of life. And that’s our mission, to get as many folks as possible around the family table. The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together.

fried chicken
Grandma's Fried Chicken

Thursday, December 10, 2015

Homemade Ravioli and Ragu Pasta Sauce

I love the holidays, and the food that goes along with it! This year that includes Homemade Ravioli and Ragu Pasta Sauce. Like a lot of people, I am a pasta lover. But I am not a pasta lover just for the pasta. My true love is the sauce! I can remember going to my grandmother's house every year during the holidays, and there was always sauce simmering away on the stove. Oooh, it was amazing! That deep aroma wafting through the house; when I opened grandmas front door, it put a smile on my face that never left. It smelled like home! I got that same warm, happy, comfort feeling when I prepared these homemade ravioli with Ragu Pasta Sauce for my family. The smells came wafting past me, and for a second I was sitting in Grandma's kitchen again.
Pasta Sauce, ravioli, cheese

These ravioli's were fun and easy to make. My goal for the next time I make these is to make the dough thinner.  It has always been a holiday tradition to serve pasta in our house on Christmas Eve, and I have been continuing the tradition for many years, but ravioli's are a new addition to our special tradition. The Ragu Pasta Sauce makes this recipe taste authentic, just like when Assunta Cantisano came to America with the recipe for this special tomato sauce. She was an amazing woman, who, against all odds, made Ragu Pasta Sauces a success! Ragu: Crafted with Passion. Simmered in Tradition! To read more about Assunta Cantisano, her incredible story, and her amazing sauce, click here to go to the Ragu Landing Page. Did you know that Ragu Pasta Sauce has no artificial flavors, no  artificial colors, and no high fructose corn syrup? It is amazing!



Ravioli Filling

Sunday, November 15, 2015

Chicken Enchiladas/#SundaySupper

Today, I am joining the #SundaySupper family in celebrating budget friendly meals. There are so many wonderful meals that can be made on a budget, and it is not difficult to do, but it does require planning. In the area where I live, I have many choices as to where I can shop, but it is essential to read ads, know where produce is a good deal, and where meat is a good quality with a price I can live with. It is also important to meal plan so that nothing gets wasted.
These chicken enchiladas were very inexpensive to make, costing only $4.65 for three. What's also  important to note is that they are very tasty, full of flavor and quick to make. You will feel like you are splurging!


Wednesday, May 6, 2015

Cheeseburger in Paradise/#FoodieExtravaganza

What is a cheeseburger in paradise? Well, for me, it is a cheeseburger that I made myself. It's grilled  outside on the grill and it is topped with tropical goodness. It is eaten on the backyard porch, because that is my paradise! I stuffed my ground chuck burger with little chunks of pineapple and mango. Then I topped it with manchego cheese and fruit sauce. If you are not in paradise, you will be when you eat this!

cheeseburger, paradise, tropical sauce, manchego cheese
Paradise Cheeseburger

Wednesday, January 7, 2015

Mini Meatball Subs/#Foodie Extravaganza and a Giveaway!


It's that time of year when we are busy celebrating our favorite football teams with tailgating  and parties. It is also that time of year when many of us are watching what we eat, resolving to try to do it healthier during the new year. I think this Mini Meatball Sub is perfect for watching the
 game, and because it is made with oatmeal it helps you feel better about eating and loving it!

I made this recipe to be quick and easy. It takes longer to roll the meatballs, than anything else. I used a jar of sauce instead of making it from scratch. There were several reasons for this. First, it is easier and quicker. Whether you are entertaining, making dinner or just trying to get a meal done and on the table, quick and easy is usually a priority. Second, I used a sauce that I knew was great tasting, has no added sugar, and low sodium.  I have used this sauce many times, Silver Palate San Marzano Pasta Sauce. I love substituting the oatmeal for the breadcrumbs. The oatmeal gives the meatballs a great texture, just like the breadcrumbs, and oatmeal is packed with vitamin b, and has no salt. Give it a try.
You won't be disappointed!




Tuesday, November 18, 2014

Sensational Shrimp Scampi

Are you a shrimp lover?
 Me too!
 Do you like yours boiled, grilled, sauteed, or fried?
Me too!
The beauty of shrimp is that it is so versatile.
 It can be used as an appetizer, a soup or salad,
a side dish, or an entree, and there are just so many ways to prepare it.
So a few days ago I decided to go scampi style and it was incredible!
I received some packs of spices from Healthy Solutions Spice Blends to try out, and the
Shrimp Scampi blend had a recipe on the back that turned out to be a definite winner!

Thursday, September 4, 2014

Caprese Pasta Salad

This Caprese Pasta Salad is cool and refreshing. Now, that is something I would think I would be writing in July, for sure. But it is September and it is very hot and terribly muggy here in North Carolina. This salad is just the thing to help you cool down. It has the traditional caprese ingredients, tomatoes, fresh mozzarella, and basil. I didn't do it here, but you could add some shredded chicken and make this salad a meal! Enjoy and try to stay cool!

Caprese Pasta Salad

Vinaigrette
2 tablespoons Tarragon Vinegar
2 teaspoon Dijon Mustard
Salt and Ground Pepper
1/4 teaspoon Confectioner's Sugar
6 tablespoons Sunflower Oil

Salad
Whole Wheat Pasta
Cherry Tomatoes
Fresh Basil thinly sliced
Mozzarella Block
Vinaigrette

Start by putting your vinegar, mustard, 
and salt and pepper in a bowl.
Add the confectioner's sugar.
Mix ingredients with a whisk.
Drizzle in the oil, whisking gently until smooth and blended.
Taste test to check if additional salt or pepper is needed.
Wash your tomatoes and......
roll your basil leaves together and then chop thinly.
I used a block of mozzarella because that is what I had on hand.
I used this very small scoop to make mozzarella balls.
They were the perfect size. You could also use mozzarella 
balls that are already round when you buy them. They
are very tasty and some are marinated.
Place everything but the vinaigrette together in a bowl.
Toss together with just a little vinaigrette and add more
if you need.
I hope you enjoy this simple, refreshing salad!

Thanks for stopping by today!

Here are some other recipes you might enjoy:


Seaside Pasta Salad



Super Simple Spaghetti Salad


Strawberry and Avocado Salad 


Thursday, May 15, 2014

All American Burger/#KickoffToSummerWeek2014/#WorldMarket

Is there anything better in the summer than an All American Burger fresh off the grill?
It's almost summertime and that means it's almost grilling time!
american burger

Friday, May 9, 2014

Fajita Pizza

This Fajita Pizza is perfect when you are looking for something that is quick and easy to make for dinner. I bet you have most of the ingredients in your pantry or fridge. My family and I have been eating some version of this pizza for many years, and we never get tired of it! We have made it with just sauce and mozzarella, shredded chicken tossed in hot sauce topped with onions and 4 cheese mix with ranch on the side, and with alfredo sauce and chicken, scallions and fresh mozzarella. For us, the main ingredient is the tortilla crust. That is what makes it quick and tasty!
tortilla pizza
Fajita Pizza

Wednesday, March 26, 2014

Mozzarella Stuffed Meatballs w/ a Quick and Easy Sauce

 Do you love meatballs? How about Mozzarella Stuffed Meatballs!? Ya know, I don't think I have ever heard anyone say no to that question!  Whether you are 1 or 100, everyone seems to love meatballs. Add this quick and easy sauce, and they will love you too!
Mozzarella Stuffed Meatballs w/a Quick and Easy Sauce

Friday, March 14, 2014

Irish Stew

I make Irish Stew every year. Earlier this year, I bought a new cookbook called, "The Complete Irish Pub Cookbook". So, I decided to try their recipe this year, and I liked it.  If possible, make the stew a day ahead of time. The extra time allows the flavors to meld together for a rich, deep taste. As in most years, I used beef in place of the lamb. I hope you enjoy it!

Irish Stew