Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, March 18, 2018

Pull Apart North Carolina BBQ Sliders / #SundaySupper

Pull Apart Sliders are pretty new on the culinary scene, and if you haven't tried them yet, you will want to! Their flavor combinations are unlimited, and they are little and cute, making them a fun food to make and eat! Today I made Pull Apart North Carolina BBQ Sliders to share with you! I also added a Cole Slaw Dip for you to dip them in if you would like. I just can't have BBQ without slaw!

These sliders are easy to make, but they do take a little bit of prep time. However the sauce and the pork can be made ahead of time, making the recipe even easier. You will have some left over BBQ sauce when you are done, but it will keep. If you are not a NC BBQ sauce fan, use whatever is your flavor favorite!

These would make the perfect party food for the Final Four game !


Pull Apart North Carolina BBQ Sliders
(printable recipe at end of post)
(makes 8 sliders)

Vinegar BBQ Sauce
4 ounces Applewood Bacon (cut into large chunks)
3/4 cup Beef Stock
1 1/2 cups Apple Cider Vinegar
1/2 cup White Vinegar
1/4 cup packed Dark Brown Sugar
1/4 cup Ketchup
2 teaspoons Red Pepper Flakes
1 teaspoon Chipotle Chile Powder
salt

BBQ
approx. 2 pound Pork Tenderloin
2 teaspoon minced Garlic 

Southern Slaw Dip
2 tablespoons Mayonnaise
2 teaspoons Sour Cream
1 teaspoons Apple Cider Vinegar
shake of Pepper
shake of Salt
2 1/2 teaspoons of Mustard
2-3 cups Southern Slaw Mix

Additional Ingredients
Red Onion
Club Rolls
Provolone Cheese



Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.
Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.
Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.
While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.
Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.
 Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.
 Place bottom of buns in a pan or on a sheet pan.
Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.
 Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.
Top each sandwich with a slice of provolone.
Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.
Start pulling the sliders apart from one another and enjoy!
I came up with this slaw dip because if you are a slaw lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 
Thanks for joining me today for this fun and tasty recipe! I hope you give it a try, and if you ever have any questions, feel free to leave them in the comment section.

Scroll down a bit and find a few more tasty pull apart slider recipes from members of the SundaySupper family, that I know you will love! They are such fun!



Pull Apart Sliders for a Crowd

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


 Pull Apart Sliders for a CrowdYield: 8 slidersPin it

Pull Apart North Carolina BBQ Sliders

ingredients:

Vinegar BBQ Sauce
4 ounces Applewood Bacon (cut into large chunks)
3/4 cup Beef Stock
1 1/2 cups Apple Cider Vinegar
1/2 cup White Vinegar
1/4 cup packed Dark Brown Sugar
1/4 cup Ketchup
2 teaspoons Red Pepper Flakes
1 teaspoon Chipotle Chile Powder
salt

BBQ
approx. 2 pound Pork Tenderloin
2 teaspoon minced Garlic 

Southern Slaw Dip
2 tablespoons Mayonnaise
2 teaspoons Sour Cream
1 teaspoons Apple Cider Vinegar
shake of Pepper
shake of Salt
2 1/2 teaspoons of Mustard
2-3 cups Southern Slaw Mix

Additional Ingredients
Red Onion
Club Rolls
Provolone Cheese

instructions:


  1. Start by making the BBQ sauce. Cut the uncooked bacon into several large pieces, and place in a medium sauce pan. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt.
  2. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders it's fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw away.
  3. Remove silver skin and any fat pieces from the tenderloin. This recipe is just as delicious if you prefer to use pork loin. I have used both, and they taste fantastic. Tenderloin is known to be a bit more tender, but if you use pork loin and tenderize it, it will taste just as good, in my opinion. Sprinkle the minced garlic on top of the loin and use your fingers to spread it around the entire loin. Bake at 350 degrees until the pork reaches 145 degrees.
  4. While the pork is cooking, slice some of the red onion, and cut into small pieces to fit on the buns.
  5. Once the pork comes out of the oven, let it rest for approx. 10 minutes, then start shredding it with a fork. I like using the fork because I like the way the meat looks. Feel free to use a food processor to shred it if you prefer.
  6.  Place the shredded pork in a large frying pan on medium low heat. Add enough of the BBQ sauce so pork is covered and wet. If you are not sure on the amount to add, start adding a small amount first, and you can add more as needed. Turn the heat to medium high for 2-3 minutes. Then allow mix to simmer for 5-10 minutes.
  7.  Place bottom of buns in a pan or on a sheet pan.
  8. Start adding BBQ to top of rolls. You do not want the BBQ to be very wet at this time. If it still is, drain the extra sauce before adding pork to the buns.
  9.  Add a 3-4 slices of red onion to each sandwich. Top each bun with a pickle.
  10. Top each sandwich with a slice of provolone.
  11. Spread the tops of the buns with the melted butter. Place in 400  degree oven for 10-15 minutes. Check your sliders after 10 minutes to ensure they are alright and not burning.
  12. Start pulling the sliders apart from one another and enjoy!
  13. I came up with this slaw dip because if you are a slaw lover, you are probably looking for some cole slaw right about now. The recipe is basically chopped cole slaw with some sour cream added to give it a dip consistency. After pulling your slider apart, dip it into the slaw dip for a great taste sensation! 
Created using The Recipes Generator

Sunday, February 25, 2018

Stuffed Cheese Puffs / #SundaySupper

Today for Sunday Supper we are celebrating foods that you will want to serve at an Award Show Party! So we all brought out our fancy foods because living fancy is fun and tasty!
These Stuffed Cheese Puffs are full of wonderful flavor and are easy to make. You can make the cheese puffs a couple days ahead of time, and the filling can be made the day before you plan to serve them. Put everything together the day of the party!



Stuffed Cheese Puffs
(makes 25-30 puffs)
(recipe at end of page)

Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice



Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
Stir in cheese.
Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time. 
Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
Mix together the brie, cream cheese, pecans and onion. 
Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
Mix together the cream cheese, lemon juice and orange juice.
Drizzle sauce over each cheese puff, and enjoy!



Scroll down a bit to find more tasty recipes that are perfect for viewing the upcoming award shows or any event!


Thank you for joining me today!

Fancy Finger Foods for Awards Show Parties

Best Meat Finger Food

Visual Effects in a Veggie Finger Food

Supporting Role Sweet Finger Food

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Follow The Freshman Cook :

Here are some other recipes for party fun:
















Pin it

Stuffed Cheese Puffs

ingredients:


Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice

instructions:


  1. Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
  2. Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
  3. Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
  4. Stir in cheese.
  5. Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time.
  6. Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
  7. Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
  8. Mix together the brie, cream cheese, pecans and onion. 
  9. Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
  10. Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
  11. Mix together the cream cheese, lemon juice and orange juice.
  12. Drizzle sauce over each cheese puff
Created using The Recipes Generator




Sunday, January 7, 2018

Pork Fingers / #Sunday Supper

Welcome to The Freshman Cook, 2018 and the first recipe of the year! I am so happy you are here!! 
Sitting down and enjoying a meal with family is one of the greatest pleasures of life, and something I love to do whenever possible. Today I am sharing one of our favorite meals to share together, Pork Fingers with homemade French Fries! This meal comes together quickly, can be made ahead of time, when there's a time crunch, and you won't believe how many pork fingers you can eat! They are addicting!

 Pork Fingers w/ Homemade Fries
(feeds 2-3 children or 2 adults)
(printable recipe at end of page)

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines (4 oz)
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces




Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.

Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.


Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.

The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.

While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.

Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry. 

Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees. 

Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.

Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

Thank you for joining me today! Scroll down just a bit to find an entire list of delicious family meals and desserts to serve for your #SundaySupper!


Sunday Supper Recipes

Super Sunday Entrees

Sweet Sunday Desserts

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.  







Pin it

Pork Fingers w/ homemade Fries

ingredients:

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

instructions:


  1. Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.
  2. Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.
  3. Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.
  4. The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.
  5. While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.
  6. Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry.
  7. Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees.
  8. Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.
  9. Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!
Created using The Recipes Generator