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Recipes
Pulled Pork Tostadas with Slaw and Chipolte Cream
By ctaubenheim
Place oil in large skillet over medium high heat
- CHILI RUB SLOW COOKER PULLED PORK
- 3 lb boneless pork shoulder or sirloin roast
- 2 Tbsp chili powder
- 1 1/2 tsp salt
- 1/2 tsp cayenne powder
- 1 Tbsp canola oil or other neutral flavored oil
- 1/2 c. chicken broth
- TOSTADAS
- 1 lb chili rub slow cooker pulled pork
- 3-4 limes
- 2 Tbsp canola oil or other neutral flavored oil
- 8 cups finely shredded cabbage
Italian Beef Sandwiches - Chicago Style (Crockpot)
By ctaubenheim
Add all ingredients to crock pot and set on high Cook 4-5, or until easily shredded Serving: This is meant to be a...
- 4 lb Rump Roast (any stew roast can be substituted, like chuck roast)
- 2 cup beef broth
- 3/4 , 16oz jar sliced Pepperonchini Peppers, drained
- 2 bay leaves
- 2 , .7oz Italian dressing seasoning packet
- 1 tsp fresh black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- up to 1 tsp salt to taste
- Hoagie Rolls
- Giardiniera
Bacon Asparagus Potato Frittata
By ctaubenheim
Preheat oven to 350. In a 10 inch ovenproof omelet pan, cook the bacon over medium heat for 3 to 5 minutes, stir...
- 4 slices thick cut bacon, cut into 1 inch pieces
- 1 cup (1 inch diced) unpeeled red potatoes (3 small, 2 medium)
- 1 lb. asparagus (cut in 2 inch pieces)
- kosher salt and freshly ground black pepper
- 6 extra large eggs
- 3 Tbsp water
- 1 Tbsp unsalted butter
- 1 Tbsp fresh green onions, chopped
Peppercini Pork or Beef Roast (Crockpot)(Kandy)
By ctaubenheim
Put 3 - 5 lb roast in crockpot
- 1 Jar Peppercini
- 1 pkg Dry Italian Dressing
- 1 pkg Lipton Soup Mix
- 3 - 5 lb Roast
Hot Gruyere & White Wine Chicken Dip
By ctaubenheim
Preheat oven to 375 In a 10 inch skillet, add oil and saute the diced chicken with salt and 1/4 tsp black pepper, ...
- 3/4lb boneless, skinless chicken thighs, diced (equals 1 1/3 cups diced)
- 1 Tbsp olive oil
- 1/2 tsp salt & additional to taste
- 1/2 tsp pepper, divided
- 2 cloves garlic, minced
- 1 1/4 cups diced onion
- 3 sprigs fresh thyme, divided
- 4 Tbsp dry white wine, divided (sauvignon blanc or pinot grigio would be great)
- 2 Tbsp chicken stock
- 3/4 cup organic sour cream
- 2 cups shredded Gruyere cheese, divided
Chipolte Pork Cheeseburgers (Grilled)
By ctaubenheim
NOTE: Burgers can be grilled in an oiled hot 2 burner grill pan over medium heat, aboaut 10 minutes total
- 1 lb ground pork (not lean)
- 2 tsp minced chipotle in adobo plus 1 tsp adobo sauce
- 2 garlic cloves, forced through a garlic press
- 4 slices muenster cheese
- 4 hamburger buns, toasted
- 1/4 cup mayonnaise
- 1 large tomatillo (1/4 lb), husked and rinsed, then sliced
- 1/2 small avocado, sliced
- 1/2 cup cilantro sprigs
Hidden Pear Salad
By ctaubenheim
In a saucepan, bring pear liquid to a boil
- 1 can (16oz) pears, liquid drained and reserved
- 1 pkg (3oz) lime flavored gelatin
- 1 pkg (3oz) cream cheese, softened
- 1/4 tsp lemon juice
- 1 envelope whipped topping mix
- Lettuce Leaves
Herb Marinated Flank Steak (Grilled)
By ctaubenheim
Place first 8 ingredients in a 2 gallon ziploc plastic bag, and squeeze bag to combine
- 1/2 small sweet onion, minced
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp dried crushed red pepper
- 1 3/4 lb flank steak
- 1 lemon, halved
Pan Seared Chicken Thighs with Beer & Grainy Mustard Sauce
By ctaubenheim
Thoughts: Put some thyme on chicken before frying and also maybe a little garlic
- 8 small bone-in, skin-on chicken thighs (4 - 5oz each), trimmed of excess
- skin and fat
- kosher salt and freshly ground black pepper
- 2 tsp vegetable oil
- 2 medium shallots, minced
- 1 1/2 tsp all purpose flour
- 1 cup amber lager, such as Dos Equis Ambar
- 1/2 cup lower salt chicken broth
- 1 1/2 Tbsp pure maple syrup
- 1/2 tsp chopped fresh thyme, more for garnish
- 1 Tbsp whole grain mustard
- 1 oz (2 Tbsp) unsalted butter
Mixed Greens and Walnut Salad
By ctaubenheim
Peel leaves from core of Belgian endive
- 3 heads belgian endive
- 2 cps torn boston lettuce
- 2 cups torn curly leaf lettuce
- 2 cups torn iceberg lettuce
- 1/4 cup red wine vinegar
- 3 Tbsp water
- 2 tsp olive oil
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 6 walnut halves, toasted and coarsely chopped