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Recipes
Slow-Cooker Carnitas
By tulawdog
Trim excess fat from the meat and discard
- 1 (6-8 pound) pork butt, also called pork shoulder
- 2 tablespoons coarse salt
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried oregano
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper, or to taste
- 8 whole cloves garlic, smashed
- 4 chipotle peppers (canned or dried)
- 1 cup tomato juice
- 1 cup orange juice
PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLEs
By tulawdog
For filling: Place mushrooms and apples in separate small bowls
- Filling:
- 1 cup oyster mushrooms, chopped
- 3/4 cup Fuji apples, chopped
- 1 pound kale, bottom stems trimmed
- 2 teaspoons kosher salt plus more
- 2 tablespoons unsalted butter
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 2 tablespoons rye bourbon
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
- Pork:
- 1 (trimmed) 2 1/2–3 pound pork loin
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 3 ounces thinly sliced prosciutto
- 5 sprigs rosemary
- 4 medium Fuji apples, halved
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup dry hard cider
- 1/2 cup low-salt chicken stock
Raspberry Chipotle Sauce
By tulawdog
1. In a saucepan, heat the oil and sauté the onion and garlic until soft, about 5 minutes
- 2 pints fresh Raspberries, rinsed
- 1/2 medium Onion minced
- 4 cloves Garlic, minced
- 1 TBS Olive Oil
- 2 TBS canned Chipotle Peppers in Adobo Sauce, chopped
- 1/4 cup Cider Vinegar
- 3/4 cup Sugar
- 1 tsp Salt
Buttermilk Biscuits and Sausage Gravy Recipe
By tulawdog
Buttermilk Biscuits Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of...
- Buttermilk Biscuit Recipe Ingredients:
- 2 1/2 cups self-rising flour (plus extra for flouring your surface)
- 2 tsp sugar (Optional)
- 1/2 tsp kosher salt
- 4 Tbsp vegetable shortening (see Baking Tips below)
- 4 Tbsp butter (chilled)
- 1 cup chilled buttermilk (plus 1-2 tbsp more, if needed)
- 1 tbsp melted butter (Optional: to brush on top of biscuits after baking)
- Sausage Gravy Ingredients:
- 1 lb sage-flavored pork sausage
- 1/4 cup finely chopped white or yellow onion
- 6 tbsp all purpose flour
- 4 cups whole milk
- 1/2 tsp poultry seasoning
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1-2 dashes of Worcestershire sauce
- 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
- 1-2 tbsp butter or bacon grease (if needed)
- Read more: http://www.simplyrecipes.com/recipes/buttermilk_biscuits_and_sausage_gravy/#ixzz3SaTa7qat
Prosciutto-Stuffed Chicken With Mushroom Sauce
By tulawdog
Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book
- 4 skinless, boneless chicken breasts (about 2 pounds)
- Kosher salt, freshly ground pepper
- 8 thin slices prosciutto
- 8 thin slices provolone cheese
- 32 fresh basil leaves
- 3 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
- 2 cups low-sodium chicken broth
- 1 teaspoon red wine vinegar
- 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
Deb's Kale Salad with Apple, Cranberries and Pecans
By tulawdog
Preheat the oven to 350 degrees and spread the pecans on a baking tray
- Salad
- 1/2 cup pecans
- 8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or dried cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey
- Sea salt and freshly ground pepper, to taste
Chicken Tikka Masala in the Electric Pressure Cooker
By tulawdog
Sauté the aromatics: Set an electric pressure cooker to the sauté feature
- Ingredients
- 1 1/2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 1/2 cup chicken broth, divided
- 1 1/2 tablespoons garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 (14.5-ounce) can petite diced tomatoes, juices included
- 1/2 cup heavy cream, half-and-half, plain yogurt, or coconut milk
- Fresh cilantro, chopped
- 2 cups cooked rice, for serving
Vegetarian Butternut Squash Chipotle Chili with Avocado
By tulawdog
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, ga...
- 1 medium red onion, chopped
- 2 red bell peppers, chopped
- 1 small butternut squash (1 1/2 pounds or less), peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 tablespoons olive oil
- ground sea salt
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 + tablespoon chopped chipotle pepper in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 14-ounce can diced tomatoes, including the liquid**
- 4 cups cooked black beans or 2 cans, rinsed and drained
- 14-ounce can (about 2 cups) vegetable broth
- 2 Avocados from Mexico, diced
- 3 corn tortillas for crispy tortilla strips*** (or substitute crumbled tortilla chips)
- cilantro (optional, for garnish)
Slow Cooker Barbacoa Beef
By tulawdog
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar i...
- 4 chipotle peppers (from a can) plus all the adobo sauce it sits in
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 head garlic, peeled and cloves smashed
- 5 dry bay leaves
- 2 teaspoons ground cloves
- 1 tablespoon kosher salt
- Juice of 4 limes
- 1/2 cup cider vinegar
- 5 to 7 pounds beef brisket
- 4 to 6 cups beef or chicken stock
Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce
By tulawdog
Add the butter and olive oil to a large, deep-sided skillet over high heat
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 lbs (910 g) beef cubes (for stew)
- 1/2 cup (120 ml) dry white wine (or 1/2 cup beef stock + 3 tablespoons fresh lemon juice)
- 2 cups (475 ml) low-sodium beef stock
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium-large onions, halved and sliced
- 1 lb (455 g) white button mushrooms, sliced
- 4 large cloves garlic, minced
- 1/4 cup (32 g) all-purpose flour mixed with 1/4 cup (60 ml) cold water to form a slurry
- 1 (8 oz/226 g) container garlic and herb spreadable cheese (such as rondelé by Président)
- 1 tablespoon minced fresh rosemary
- 1 lb (455 g) pasta in whatever shape you like (I used 82 ‘A Tavula ‘Mbandita rigatone)