Thai Turkey Salad Pitas

Ingredients

  • 2 cups cubed cooked turkey breast (we used Beyond Meat’s grilled chicken strips and needed 2 (9 oz. each) packages in order to get 2 cups worth)
  • 2 cups coleslaw mix
  • ½ cup golden raisins (we used regular raisins since we already had them at home)
  • 1/3 cup chopped unsalted peanuts
  • 1 green onion, chopped (we sliced ours)
  • ¼ cup lime juice
  • ¼ cup honey
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 Tbsp. sesame oil (we used toasted sesame oil)
  • 2 tsp. chili sauce (we used sriracha)
  • ½ tsp. garlic powder
  • 8 pita pocket halves

Directions

  1. Take a large mixing bowl out and mix the first 5 ingredients together in it. In a small mixing bowl, whisk together the lime juice, honey, soy sauce, sesame oil, chili sauce and garlic powder until combined. Pour the sauce mixture into the large mixing bowl, tossing to coat.
  2. Fill each pita half with about ½ cup of the mixture.
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This is so freaking delicious ! It is pretty saucy though,  we would recommend only filling up one pita half and then waiting until you’re done eating to fill up the second half.

Recipe source unknown.

We weren’t paid in any form to promote Beyond Meat.

Take care everybody !

Pork Posole

Ingredients

  • 2 Tbsp. canola oil
  • 4 lb. pork shoulder, trimmed, cut into 1-inch chunks, seasoned with salt and black pepper
  • 3 cups diced white onions
  • 3 Tbsp. minced fresh garlic
  • 2 tsp. each ground cumin and dried oregano
  • 1 tsp. ground coriander
  • 1 dried bay leaf
  • 4 cups low-sodium chicken broth
  • 1 can tomato sauce (15 oz.)
  • 1 can diced tomatoes in juice (14.5 oz.)
  • 1 chipotle in adobo sauce, minced
  • 1 Tbsp. adobo sauce
  • 2 cans white hominy (15 oz. each), drained and rinsed
  • ½ cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • Sliced radishes and avocado for garnish

Directions

  1. Take a large pot out and pour the oil in, setting the heat to medium-high. Sear the pork in two batches*, making sure the chunks of pork are seared on all sides. Once the pieces are seared, place them on a plate for the time being. Turn the heat down to medium and toss in the onions. Cover the pot and let the onions sweat for 5 minutes or until tender (5 minutes did the job for us). Take the lid off and add in the garlic, cumin, oregano, coriander and the bay leaf, stirring constantly for 1 minute.
  2. Stir in the broth, tomato sauce, diced tomatoes, minced chipotle, adobo sauce and add the pork (we included the accumulated juice from the plate) in as well (add the pork slowly or it’ll start causing the soup to splash everywhere). Turning the heat up if necessary, bring the soup up to a boil. Put the lid back on the pot and turn the heat down to low afterwards. Let the soup simmer for 2 hours or until the pork is tender (2 hours worked for us).
  3. Take the lid off and mix in the hominy, cilantro and lime juice, adding in salt and pepper if you think it needs any.
  4. Take the pot off the heat and add the garnishes onto your own portion.

*We don’t know what size of a pot they used, but you’re going to need to do more than just 2 batches if you want to get a nice sear on the pork. The first batch we did had pork covering the entire bottom of the pot and the meat turned out looking like this:

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But after doing a second batch where we only added in enough to cover ½ of the bottom, we were able to get a nice sear as you can see:

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We think it would take about 8-9 batches to sear all the meat if you start off with just ½ of the surface space being used to sear.

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This dish is subtle in flavor but still tasty. It has a nice comforting feel to it when you’re eating. The meat is so tender ! It just falls apart so easily in your mouth.  The tomatoes do add a nice acidity to the dish. You can taste a little of heat at the end if you’re eating the soup as is, but with the garnishes added on, the heat kind of disappears all together. The radish slices also add a nice contrast of texture against the soup as well as adding some flavor.

This recipe came from Cuisine Tonight.

We weren’t paid in any form to promote Cuisine Tonight.

Take care everybody !

Mango Slaw

Ingredients

  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup mango, diced
  • 1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
  • ½ small red onion, sliced
  • 2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • Salt and pepper to taste
  • 1/3 cup fresh cilantro, chopped

Directions

  1. Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
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This is a colorful slaw that we hope you enjoy as much as we did !

Recipe source unknown.

Take care everybody !

Strawberry-Cream Cheese Cobbler

Ingredients

  • ½ cup butter, melted (we used salted butter)
  • 1 cup milk (we used whole milk)
  • 1 cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups halved strawberries (we used about 1 lb*. of strawberries that we sometimes quartered if the strawberries were big)
  • 4 ounces cream cheese, cut into small pieces

Directions

  1. Preheat your oven to 400 degrees. Take a 9 x 13-inch baking dish out and pour the melted butter into it, tilting the dish so the butter completely coats the bottom.
  2. Take a small mixing bowl out and mix together the following ingredients in it: milk, flour, sugar, baking powder, and salt. Pour the batter into the baking dish. Once the batter’s spread out in the dish, add the berries (cut side down) in a single layer. Dot the strawberries** and batter with the cream cheese pieces.
  3. Place the baking dish in the oven and cook for 25 to 30 minutes or until the batter is golden brown on top and the edges are bubbling (we cooked ours for 30 minutes).

*We used 1 lb. because we wanted to make sure that there would be a strawberry in every bite.

**We’ll leave it up to you if you want to put cream cheese on top of the strawberries. As you’ll see in the pictures, a few of those pieces placed on top looked a little burnt on the top, but we never tasted any burnt flavor.

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This is the first time we’ve made a cobbler and since strawberries are in season, we decided to try this recipe. The house was filled with the smell of strawberries as this was baking, it smelled delicious ! It’s possible that this could’ve done with a little more cooking since the top was golden but not golden brown, but the sides looked browned and didn’t want it getting burnt. This is a softer dessert so you’ll be scooping it out of the baking dish. This will also taste better when it’s eaten warm rather than cold.

Recipe source unknown.

Take care everybody !

Barbecue Country Ribs

Ingredients

  • 4 pounds boneless country-style pork ribs
  • 1 bottle (12 ounces) chili sauce
  • 1 cup ketchup
  • ½ cup packed brown sugar (we used light brown sugar)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons onion powder
  • 1 teaspoon salt (we used table salt)
  • 1 teaspoon garlic powder (accidentally used 2 tsp.)
  • 1 teaspoon chili powder
  • 1 teaspoon pepper (we used freshly ground black pepper)
  • ½ teaspoon hot pepper sauce, optional (we used Frank’s RedHot Original)
  • ¼ teaspoon liquid smoke, optional (we used hickory)

Directions

  1. Take a 5-qt. slow cooker out and place the ribs in it first. Take a large mixing bowl out and combine remaining ingredients together in it, pouring the sauce mixture over the ribs afterwards.
  2. Put the lid on the slow cooker and let it cook on LOW for 5 to 6 hours or until the meat is tender (we checked on the ribs after 5 ½ hours and ours were tender by that point).
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This was such an easy recipe to make ! The meat was practically falling apart, it was tender. We weren’t sure if accidentally adding more garlic powder than the recipe recommended would mess up the flavor but the sauce tasted good to us so it was a happy accident !

This recipe came from Taste of Home.

We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.

Take care everybody !