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Monday, May 17, 2010
Sunday, May 9, 2010
Sweet and Easy Pulled Pork
Tonight Rob and I had pulled pork tenderloin. I have to say that I cannot take credit for this recipe... Becca made it once and I was hooked and have made it a few times since. Here is what you need:
Ingredients:
Crockpot (Maxi-Matic MST-800V Elite Gourmet Large 8-1/2-Quart Slow Cooker, Stainless
)
About 1 lb. of Pork Tenderloin
1/2-1 cup of Root Beer (Thomas Kemper Root Beer, 6pk
)
1/4 cup Water
Sweet Baby Ray's BBQ Sauce ( Sweet Baby Ray's Barbecue Sauce - 2/40oz
)
Get out your crockpot and turn it to high. Place your pork tenderloin into the crockpot (after washing and drying of course). Pour Root Beer into crock pot, pork tenderloin SHOULD NOT be covered (it will not look like enough liquid but it is). Add a little (1/4 cup max) water. Cover and let this cook on high for about 6 hours (no less than 5.5 hours). After 6 hours remove cover from crockpot and pour out excess Root Beer. Once Root Beer is gone, leave the tenderloin in the crockpot and pull it apart with a fork and knife. Once pulled apart, cover with some BBQ sauce (it should not be sopping wet with BBQ but also not dry... some where in the middle). Mix BBQ sauce so it is evenly combined with meat. That is it, it is that easy to have delicious pulled pork!
I served it in sandwich form on 100 calorie deli-flat bread. I think this is perfect bread for this sandwich because it is just enough bread, almost enough so you don't even notice it.... you can easily focus on the delicious flavor of the pork. We also both had a salad with the sandwich...baby romaine lettuce with red onions and Rob had tomato on his. Yummy yummy!
This is one of the easiest things to make and it comes out with so much flavor for doing so little!
Ingredients:
Crockpot (Maxi-Matic MST-800V Elite Gourmet Large 8-1/2-Quart Slow Cooker, Stainless
)About 1 lb. of Pork Tenderloin
1/2-1 cup of Root Beer (Thomas Kemper Root Beer, 6pk
)1/4 cup Water
Sweet Baby Ray's BBQ Sauce ( Sweet Baby Ray's Barbecue Sauce - 2/40oz
)Get out your crockpot and turn it to high. Place your pork tenderloin into the crockpot (after washing and drying of course). Pour Root Beer into crock pot, pork tenderloin SHOULD NOT be covered (it will not look like enough liquid but it is). Add a little (1/4 cup max) water. Cover and let this cook on high for about 6 hours (no less than 5.5 hours). After 6 hours remove cover from crockpot and pour out excess Root Beer. Once Root Beer is gone, leave the tenderloin in the crockpot and pull it apart with a fork and knife. Once pulled apart, cover with some BBQ sauce (it should not be sopping wet with BBQ but also not dry... some where in the middle). Mix BBQ sauce so it is evenly combined with meat. That is it, it is that easy to have delicious pulled pork!
I served it in sandwich form on 100 calorie deli-flat bread. I think this is perfect bread for this sandwich because it is just enough bread, almost enough so you don't even notice it.... you can easily focus on the delicious flavor of the pork. We also both had a salad with the sandwich...baby romaine lettuce with red onions and Rob had tomato on his. Yummy yummy!
This is one of the easiest things to make and it comes out with so much flavor for doing so little!
Saturday, May 8, 2010
Amazing Yogurt Parfait's
Recently for breakfast I have been obsessed with making homemade yogurt parfaits and bringing them into work for breakfast. Obviously in a yogurt parfait there are endless possibilities of ingredients you can add... fruit, nuts.. whatever you want! However... mine go a little something like this...
Ingredients:
1/4 cup (approx) pineapple, chopped into bite sized pieces
1 kiwi, chopped into bite sized pieces (1 kiwi for me is about 12 pieces)
4-6 blackberries
Low-fat Wallaby Organic Vanilla Yogurt
Granola ( I use either strawberry and cream or vanilla almond, both from Whole Foods), about 1/4 cup (Udi's Granola Sampler (Original, Cranberry, Vanilla, Hawaiian, Au Naturel, Banaberry), 13-Ounce Bags (Pack of 6)
)
All I do is take a container that has some depth and place half the fruit in the bottom of the container. Then cover the fruit with a little granola, about 1/8 cup. Then, take 6 oz yogurt (give or take 1 or 2 oz) and cover the fruit and granola. Afterwards, place the remaining fruit on top of the yogurt. Top with granola. Refrigerate for at least 15 (preferably 30-60 if you can wait) minutes before eating to let the juices from the fruit soak into the granola and soften it slightly.
Enjoy with a spoon. Most importantly... when you go to dig in, DO NOT mix it all up with the spoon...! Eat it in bites as is... you get the best flavor this way.
__________________________________________________________________________________
Now, like I said before...you obviously can use any fruit you want. I personally recommend pineapple and kiwi because they are very juicy and pair nicely with the granola (I add the blackberries just for fun and great flavor).
I also recommend using a clear container (like this: GladWare Entree Containers with Lids, 5-Containers
) to assemble this in because it looks so pretty! It is nice to be able to see the layers of what you are creating!
Be careful! This is very addicting! Enjoy!
Ingredients:
1/4 cup (approx) pineapple, chopped into bite sized pieces
1 kiwi, chopped into bite sized pieces (1 kiwi for me is about 12 pieces)
4-6 blackberries
Low-fat Wallaby Organic Vanilla Yogurt
Granola ( I use either strawberry and cream or vanilla almond, both from Whole Foods), about 1/4 cup (Udi's Granola Sampler (Original, Cranberry, Vanilla, Hawaiian, Au Naturel, Banaberry), 13-Ounce Bags (Pack of 6)
)All I do is take a container that has some depth and place half the fruit in the bottom of the container. Then cover the fruit with a little granola, about 1/8 cup. Then, take 6 oz yogurt (give or take 1 or 2 oz) and cover the fruit and granola. Afterwards, place the remaining fruit on top of the yogurt. Top with granola. Refrigerate for at least 15 (preferably 30-60 if you can wait) minutes before eating to let the juices from the fruit soak into the granola and soften it slightly.
Enjoy with a spoon. Most importantly... when you go to dig in, DO NOT mix it all up with the spoon...! Eat it in bites as is... you get the best flavor this way.
__________________________________________________________________________________
Now, like I said before...you obviously can use any fruit you want. I personally recommend pineapple and kiwi because they are very juicy and pair nicely with the granola (I add the blackberries just for fun and great flavor).
I also recommend using a clear container (like this: GladWare Entree Containers with Lids, 5-Containers
) to assemble this in because it looks so pretty! It is nice to be able to see the layers of what you are creating!Be careful! This is very addicting! Enjoy!
Wednesday, May 5, 2010
Tuna Burgers with Garlic Olive Oil and Red Onion
Last night I was too tired to post the deliciousness that happened at dinner time so I will write about it now....
Now that the water crisis is behind us I can start cooking again however, yesterday I was still a little skeptical as to whether the water was safe to drink or cook with yet, so I did a semi-homemade kind of dinner and it was so yummy! I served up Tuna burgers with a side of asparagus!
This is what you need for the tuna burgers:
2 frozen tuna burgers ( I get mine from Whole Foods)
4 Slices of gluten free sandwich bread
Red Onion
Garlic Olive Oil (Olave Organic Garlic Olive Oil
)
Butter
To cook the burgers:
Preheat your oven to 400 degrees. While the oven is preheating, get a cookie sheet and cover it with aluminum foil. On top of the aluminum foil, place a metal rack with slits (like a sheet you use to cool cookies); spray lightly with cooking spray. Place your tuna burgers on top, place in oven-- cook for 6-8 minutes on each side. Once that is complete, remove tuna burgers from oven and finish the cooking process in a skillet (on medium heat with a little cooking spray) cooking approximately 1-2 minutes on each side so the burger brown slightly. Once cooked, remove from heat.
Toast gluten free sandwich bread in toaster oven (Breville BOV800XL The Smart Oven 1800-Watt Convection Toaster Oven with Element IQ
). Once toasted, spread butter on one piece and garlic olive oil on the other. Place tuna burger in between. Serve with a nicely cut (not too thin), circle slice of red onion on the side (it makes the plate look pretty and tastes amazing on the burger!!). Enjoy!
_______________________________________________________________________________
The gluten free sandwich bread definitely adds to the yummy-ness, the texture of the bread goes so nicely with the burger, I much prefer this over a regular burger bun.
This burger can be served with whatever you want on the side. Becca and I had oven roasted asparagus with a little pepper and sea salt (Alessi Coarse Sea Salt, 2.83-Ounce Grinders (Pack of 6)
) and they went very nicely with the meal!
Now that the water crisis is behind us I can start cooking again however, yesterday I was still a little skeptical as to whether the water was safe to drink or cook with yet, so I did a semi-homemade kind of dinner and it was so yummy! I served up Tuna burgers with a side of asparagus!
This is what you need for the tuna burgers:
2 frozen tuna burgers ( I get mine from Whole Foods)
4 Slices of gluten free sandwich bread
Red Onion
Garlic Olive Oil (Olave Organic Garlic Olive Oil
)Butter
To cook the burgers:
Preheat your oven to 400 degrees. While the oven is preheating, get a cookie sheet and cover it with aluminum foil. On top of the aluminum foil, place a metal rack with slits (like a sheet you use to cool cookies); spray lightly with cooking spray. Place your tuna burgers on top, place in oven-- cook for 6-8 minutes on each side. Once that is complete, remove tuna burgers from oven and finish the cooking process in a skillet (on medium heat with a little cooking spray) cooking approximately 1-2 minutes on each side so the burger brown slightly. Once cooked, remove from heat.
Toast gluten free sandwich bread in toaster oven (Breville BOV800XL The Smart Oven 1800-Watt Convection Toaster Oven with Element IQ
). Once toasted, spread butter on one piece and garlic olive oil on the other. Place tuna burger in between. Serve with a nicely cut (not too thin), circle slice of red onion on the side (it makes the plate look pretty and tastes amazing on the burger!!). Enjoy!_______________________________________________________________________________
The gluten free sandwich bread definitely adds to the yummy-ness, the texture of the bread goes so nicely with the burger, I much prefer this over a regular burger bun.
This burger can be served with whatever you want on the side. Becca and I had oven roasted asparagus with a little pepper and sea salt (Alessi Coarse Sea Salt, 2.83-Ounce Grinders (Pack of 6)
) and they went very nicely with the meal!
Sunday, May 2, 2010
H2O oh no!
Well... since we have this H20 crisis going on here in our area, I probably will not be doing any cooking for the next few days. Becca and I bought a bunch of premade food from Whole foods so we do not have to worry about cooking or cleaning since we cannot use the water.
Just wanted to give you all a reason as to why there will most likely be no new posts for the next few days. I did not want anyone to think that I had given up on this blog so soon!
Just wanted to give you all a reason as to why there will most likely be no new posts for the next few days. I did not want anyone to think that I had given up on this blog so soon!