Pulled Pork Sandwiches with Mustard Sauce

Wow! Finally we got a pork to pull. And pull it did. It fell apart when D pushed it. It was moist. It was juicy. It was lusciously good. Neither of us could believe this came from CL. Both of us wanted to lick our plates.
Yum!

The rub was simple to make. D did the smoking, so I couldn't tell you. He didn't use oil in the sauce. Will have again.

We had with honey chipotle baked beans.

Pulled Pork Sandwiches with Mustard Sauce

Photo by ALB

YIELD: 16 servings (serving size: 1 sandwich)
HANDS-ON:1 Hour
TOTAL:7 Hours, 15 Minutes
COURSE: Main Dishes, Sandwiches

Ingredients
7 to 8 cups hickory wood chips
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon smoked paprika
1 tablespoon black pepper
1 1/2 teaspoons kosher salt
1 (5-pound) boneless Boston Butt pork roast
2 tablespoons olive oil
3/4 cup finely chopped onion
1/3 cup packed brown sugar
2/3 cup Dijon mustard
2/3 cup cider vinegar
1/3 cup molasses
1 teaspoon hot sauce
1/2 teaspoon kosher salt
16 (1 1/2-ounce) whole-wheat hamburger buns

Preparation
1. Soak the wood chips in water at least 1 hour; drain.

2. Combine sugar and the next 4 ingredients (through 1 1/2 teaspoons salt) in a bowl. Pat pork dry, and rub with sugar mixture.

3. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium. Maintain temperature at 300°. Place grill rack on grill. Place pork on grill rack over unheated side. Close lid cook for 6 hours at 300° or until a meat thermometer registers 195°, covering pork loosely with foil after 5 hours. Drain and add 1 cup additional wood chips every 45 minutes. Refill water pan and add charcoal to fire as needed. Remove pork from grill; let stand 20 minutes. Unwrap pork; trim and discard fat. Shred pork.

4. Heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the next 5 ingredients (through 1/2 teaspoon salt); bring to a simmer. Cook 15 minutes or until thickened. Arrange about 3 ounces pork and 2 tablespoons sauce on each bun.

Nutritional Information
Calories: 438; Fat: 19.2g; Saturated fat: 6.2g; Monounsaturated fat: 8.5g; Polyunsaturated fat: 2.5g; Protein: 29.8g; Carbohydrate: 36.1g; Fiber: 3.6g; Cholesterol: 2.5mg; Iron: 3.3mg; Sodium: 792mg; Calcium: 99mg

Cooking Light AUGUST 2011

Sweet Potato Molasses Dog Treats

So I made these for Scuttlebutt and McMenamin. I got it from Doggy Dessert Chef. Except for burning my hands on the sweet potatoes, they were easy to make. I used the KitchenAid which I rarely use. The dough seemed really crumbly until I picked up a section. Then it was fine.

It made 3 cookie sheets worth.

The dogs loved them. D and I thought they didn't have much taste.

Sweet Potato Molasses Dog Treats

Photo by ALB

This recipe for sweet potato molasses dog biscuits make a lot so make sure you have plenty of room in your freezer, or a lot of hungry dogs around!

Ingredients
2 medium Sweet Potatoes, cooked and mashed (approximately 3 cups mashed)...I used 4.
1/4 cup Molasses
1/2 cup Whole Oats
3 tablespoons Butter, softened
1/2 teaspoon Cinnamon
3 cups Whole Wheat Flour

Directions
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet (or 3) with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, kneading well after each addition.
3. Knead dough into several 5 inch balls and roll each onto a very well floured surface 1/2 inch thick. Cut with the cookie cutter of your choice. (As this recipe makes so many biscuits it’s just easier to roll it out in sections)
4. Place on your prepared cookie sheet and bake for 10 to 15 minutes. Cool and refrigerate. ... I baked for 13 and they were soft, so I baked for 5 more minutes.

Makes 3 cookie sheets full

Cumin-Yogurt Chicken

So I wanted this to be better. It was juicy, but the flavor was a bit weak. I'm not really sure why. The yogurt completely broke down (we used Greek because Kroger no longer sells regular). It was really weird.

Overall, it was decent, but considering the amount of time it takes to bake, I'm kind of eh about it. We had with rice and broccoli.

Cumin-Yogurt Chicken

Considered more flavorful and juicy, the dark meat of the chicken is preferred over the white in the Med-rim region. These tender thighs are marinated in yogurt and garlic and spiced with cumin and cilantro.

YIELD: 4 servings (serving size: 2 chicken thighs)
COURSE: Main Dishes

Ingredients
1 cup sliced onion, separated into rings
1/2 cup chopped fresh cilantro
1/2 cup plain fat-free yogurt (used Greek ff plain)
2 tablespoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
8 chicken thighs, skinned (about 3 pounds)
Cooking spray
2 teaspoons ground sumac or 1 teaspoon grated lemon rind (used lemon rind)

Preparation
Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate in refrigerator 3 hours, stirring occasionally.

Place chicken and marinade in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle sumac over chicken mixture. Bake at 350° for 35 minutes. Turn chicken over, and bake an additional 35 minutes or until done. Serve over couscous.

Nutritional Information
Calories: 301; Fat: 9.4g; Saturated fat: 2.3g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2.2g; Protein: 45.1g; Carbohydrate: 7.2g; Fiber: 1.2g; Cholesterol: 179mg; Iron: 4.8mg; Sodium: 364mg; Calcium: 126mg

Cooking Light JUNE 1996

Chicken Parmesan Burgers

These didn't get great reviews on CL's website, but I liked them.

D doubled the recipe so we would have lunch leftovers. He said they were easy to make.

They had a good spice from the cayenne. They were moist (maybe a little mushy, but it was fine to me). My only complaint was I would have used more sauce. That is easily fixable. We had with baked fries.

Chicken Parmesan Burgers

Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.

YIELD: 2 servings (serving size: 1 burger)
TOTAL:30 Minutes
COURSE: Main Dishes, Sandwiches

Ingredients
2 (3-ounce) square ciabatta rolls (used whole wheat rolls because Kroger didn't have ciabatta)
1 garlic clove, halved

1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves

Preparation
1. Preheat broiler.

2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

3. Preheat oven to 375°.

4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

Nutritional Information
Calories: 427; Fat: 14.4g; Saturated fat: 4.5g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2.3g; Protein: 28.9g; Carbohydrate: 55.4g; Fiber: 1.2g; Cholesterol: 83mg; Iron: 2.9mg; Sodium: 742mg; Calcium: 112mg

Cooking Light APRIL 2011

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

This was just gross. Another dry, undercooked, rubbery banquet/wedding chicken. Both D and I agreed. He cooked it 10 minutes past the cooking time and it was still raw. We ended up microwaving it to get it done.

What was really sad was the amount of butter used.

However the positive was that we both like the ingredients so we could make this the way we make other stuffed chickens (yes, I have stuffed a breast). Following the directions for Chicken Stuffed with Brie and Red Peppers, this could be decent. D agreed.

We had with Herbed Couscous.

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Sun-dried tomatoes and fresh basil really bring out the flavors of this feta-stuffed chicken breast. For more ways to cook stuffed chicken, see our complete stuffed chicken recipe collection.

YIELD: 4 servings (serving size: 1 packet)
COURSE: Main Dishes

Ingredients
2 cups water
1/2 cup sun-dried tomatoes, packed without oil

1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Preparation
Preheat oven to 425°.

Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.


Nutritional Information
Calories: 311; Fat: 10.1g; Saturated fat: 5.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.7g; Protein: 43g; Carbohydrate: 8.2g; Fiber: 2.5g; Cholesterol: 121mg; Iron: 1.6mg; Sodium: 572mg; Calcium: 77mg

Cooking Light APRIL 2007

Herbed Couscous

D used this recipe as a base for his own. Since we were using sun dried tomatoes in our chicken dish and had them and basil left over, he added/replaced.  I would definitely have again.

Really good.

Herbed Couscous

YIELD: 4 servings (serving size: 1/2 cup)
COURSE: Side Dishes/Vegetables

Ingredients
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
Added 6-7 sun dried tomatoes
1 cup uncooked couscous
2 tablespoons chopped fresh parsley (used basil)
2 tablespoons chopped fresh chives
1/4 teaspoon salt


Preparation
Combine chicken broth and water (and sun dried tomatoes) in a saucepan; boil . Stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in parsley, chives, and salt.

Nutritional Information
Calories: 167; Fat: 0.4g; Saturated fat: 0.1g; Sodium: 226mg

Cooking Light JULY 2011

Quick Pastitsio

So I found this recipe on FFG's website after she said she didn't care for it. I looked at the ingredients and decided that it was not Pastitsio but it sounded decent. FFG's reason for not liking it is she didn't like Pastitsio, which I like and that it was bland.

So it was on the bland side but had a rich taste; we liked the cream cheese addition (D used reduced-fat for all of it). So D and I thought with some tweaking we could make it good. The portion size was good, and D said it was beyond easy to make.

The sauce needs a dash of nutmeg. The meat needs 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Lots of recipes call for some red wine (in the meat) as well.

Quick Pastitsio

Photo by ALB

Use any short pasta--ziti or rotini also work.

YIELD: Serves 6 (serving size: 1 1/3 cups)
HANDS-ON:17 Minutes
TOTAL:40 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
8 ounces uncooked penne (tube-shaped pasta)
Cooking spray

1 pound ground sirloin
Added 1/2 tsp of cinnamon and
Added 1/4 tsp and a dash of nutmeg, separately
Added  a splash of  red wine (in the meat)
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese (used 1/3-less-fat cream cheese)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef  (and nutmeg, cinnamon and wine) to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses (and dash of nutmeg), stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Nutritional Information
Calories: 431; Fat: 15.9g; Saturated fat: 6.9g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 0.7g; Protein: 27.8g; Carbohydrate: 41.9g; Fiber: 1.9g; Cholesterol: 61mg; Iron: 2.4mg; Sodium: 679mg; Calcium: 289mg

Cooking Light OCTOBER 2011