pulled pork enchiladas

September 1, 2011 by 16 Comments

Remember a few weeks ago when I revealed my secrets on how we eat well on the cheap? Well, this dish totally falls into that category. It’s cheap, it’s easy, it’s delicious. Plus, it’s perfect for double batches. Double the recipe, freeze the second pan and save for a rainy day. Or, you know, a tuesday.

I love making enchiladas because they are so adaptable for every season. In the summer I love stuffing them with fresh corn and herbs. In the fall, they’re fun to make with roasted pumpkin. In the winter, sweet potatoes make them scrumptious. Switch up the meat, cheese, and seasonings to make whatever flavor you want, whenever you want.

This particular batch—one of my favorites—uses slow-cooked pulled pork, jack cheese, sweet corn and fresh basil. They’re so summery but warm and comforting at the same time.

Begin with a pork shoulder. They usually range anywhere from 2 1/2 to 4 pounds (boneless), and that’s too much meat for 8 enchiladas. So either plan on making a double batch or using half of the pulled pork for something else.

I would say slice the roast in half and freeze the remainder, or just buy a really small roast, but I’ve never had good luck cooking small amounts of meat in the Crock.

Marinate overnight in enchilada sauce. A word to the wise: the kind of enchilada sauce you use is important. Make sure it’s a brand you know and like since it’s such a dominant flavor in this dish.

After marinating, place in the slow cooker for 8 hours on low.

To assemble the enchiladas you’ll need basil, tortillas (handmade will make all the difference—trust me), corn, sour cream, enchilada sauce, jack cheese, one sweet onion, and a few cloves of garlic.

Begin by mincing the garlic…

…and slicing the onion. I like wedges myself since it’s more fajita-style.

Saute the garlic in a little vegetable oil, then add the onion and saute for a few minutes until the onion just begins to become tender. Remove from heat.

In a large bowl shred half the pork…

…then add the corn (carefully sliced from the cob), chopped basil, and onion mixture.

Toss together.

Now here’s a trick that will perk up any enchilada recipe: mix sour cream into the enchilada sauce. It will make it creamier. And dreamier.

Next, shred an unholy amount of cheese. A hill of cheese. Heck, a mountain of cheese. If you like the pre-shredded stuff you obviously don’t like cheese should really consider taking 5 more minutes and shredding a real brick of cheese yourself. I don’t know what they put in those plastic baggies, but I don’t think it’s actually cheese.

Pour one cup of the the enchilada sauce/sour cream mixture into the bottom of a 9×13″ pan, then fill each tortilla with a sprinkle of cheese…

…and a few spoonfuls of the pork filling.

Roll up each tortilla as you go and place in the pan.

Pour the rest of the sauce mixture over the enchiladas…

…and top with the remaining shredded cheese.

Bake. Bask in the heavenly aromas that are wafting from your oven.

Serve topped with sour cream and pico de gallo, if you wish. Or just inhale them right out of the pan. Up to you—no judgment here.

For me, the contrast of the sweet corn and basil against the spicy pork and creamy sauce is just about as good as it gets. I have died and gone to summer enchilada heaven.

Pulled Pork Enchiladas    printable pulled pork heaven

Using quality pork, handmade tortillas and good enchilada sauce makes all the difference in this dish. Plan on either doubling the recipe or finding another use for the other half of the pulled pork. Serves 4-6.

Inactive Prep Time: 1 day                 Active Prep Time: 30 minutes          Cook Time: 35 minutes 

  • 3-4 lb boneless pork shoulder roast (sometimes called “pork butt”)
  • 1 tsp kosher salt
  • 1 28 oz can red enchilada sauce, divided
  • 2 cloves garlic, peeled
  • 1 sweet onion
  • 1 tbsp vegetable oil
  • 2 ears sweet corn, shucked
  • 1 c lightly packed fresh basil leaves
  • salt and pepper to taste
  • 1 16oz container sour cream
  • 8 handmade 9″-10″ flour tortillas
  • 4 c shredded monterey jack cheese
  • pico de gallo, for serving (optional)
1. Rinse pork and pat dry. Place in a large freezer bag with 1/2 cup of the enchilada sauce and the kosher salt. Refrigerate overnight.
2. Place pork and marinade in slow cooker. Cover and cook on low for 8 hours.
3. Preheat oven to 350F. Mince garlic. Slice onion. Heat vegetable oil on medium-high in a large saute pan. Add garlic and saute 30 seconds. Add onion and cook 3-5 minutes, stirring frequently, until onion just becomes tender. Remove from heat.
4. Place half of the cooked pork roast in a large bowl and shred with a fork (reserve remaining half of pork for another use). Add the onion mixture. Slice corn kernels from the husk and chop the basil. Add corn and basil to bowl, stir and season filling mixture with salt and pepper to taste.
5. In a small mixing bowl, stir together the sour cream (reserve some for serving, if desired), and the remaining enchilada sauce. Pour 1 c of the mixture into the bottom of a 9×13″ pan.
6. Divide the filling equally among the 8 tortillas. Top with 2-3 tbsp shredded cheese, roll, and place in pan. Pour remaining sauce over enchiladas and top with remaining cheese.
6. Cover dish loosely with foil and bake for 30-35 minutes, removing foil for last 10 minutes of baking, until sauce is bubbly and cheese is melted. Let cool 5 minutes before serving. Top with sour cream and pico de gallo if desired.

 

 

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blue cheese and bacon dip

July 11, 2011 by 5 Comments

This is our friend Geeven.

No, not the little blondie on the motorcycle (which, by the way is as close as she’ll EVER get to driving one). The guy behind her. Geeven is one of our best pals. He’s cute. He’s funny. He’s got that bad-boy motorcycle thing goin’ on. And ladies, he’s single!

But that’s beside the point. The thing is, Geeven loves bacon. He thinks it should be considered a food group. He loves it so much, in fact, that every year his birthday is christened “Bacon Day.” Friends come from all over, make a bacon-related dish, and toast Geeven on another trip around the sun. This year the table was strewn with chocolate-covered bacon, bacon maple ice cream, chocolate bacon croissants, bacon-wrapped pork tenderloin, spicy bacon bloody mary’s, and even bacon water. I wouldn’t recommend the last one.

When it comes to bacon dishes, I’m a bit of a traditionalist. I don’t think bacon should be where it doesn’t belong (i.e. in water), and I don’t ever want to sacrifice flavor for creativity. Call me crazy. So I opted to create a savory bacon dip with a hint of blue cheese.

To make it, you’ll need bacon, garlic, blue cheese, sour cream and mayonnaise.

Begin by slicing the bacon…

…and mincing the garlic.

Fry the bacon together with the garlic until crisp. Drain on a paper towel-lined plate and let cool completely.

Toss the sour cream, mayo, blue cheese and bacon pieces into the bowl of your food processor. Reserve a few blue cheese and bacon crumbles for topping the dip.

Blend until smooth. It may take a few minutes to get most of the bacon chunks pureed. I doubt you’ll need salt, but a few grinds of pepper can’t hurt. Season to taste, puree again, and stick in the refrigerator for at least one hour before serving.

Serve topped with a few crumbles of cheese and bacon. I like to serve dips this way—it gives guests a hint as to what’s in the dip so it’s not just some mystery bowl of goo.

For Bacon Day I served it alongside hunks of crusty sourdough bread, but veggies or crackers would also do nicely.

It certainly wasn’t the most creative dish at the party, but I think I’ve established a new entertaining staple. It’s rich, yes, but you could make it lighter by using low-fat sour cream, low-fat mayo and turkey bacon (just don’t tell Geeven).

Happy birthday, Geeves. May this year be filled with fun, good cheer, and lots and lots of bacon.

-RDG

Blue Cheese and Bacon Dip    printable pdf

Serve this savory dip alongside crusty bread, vegetables or crackers. It’s a must for your next party! 

Prep Time: 10 minutes. Cook Time: 10 minutes plus 1 hour of refrigeration. Yield: 1 1/2 cups of dip.

  • 3-4 slices bacon
  • 2 cloves garlic
  • 8 oz sour cream
  • 1/4 c mayonnaise (I like olive oil based mayo, but use whatever you prefer)
  • 2 oz crumbled blue cheese
  • pepper to taste (salt too if you like, but I find it doesn’t need it)
1. Slice the bacon into 1/2″ pieces. Mince the garlic. Fry bacon with garlic over medium-high heat until crisp. Drain on a paper towel-lined plate and let cool completely.
2. Add sour cream, mayonnaise, blue cheese and cooked bacon to the bowl of a food processor, reserving a few bacon and cheese crumbles for topping. Puree for 2-3 minutes, or until mostly smooth. Season with pepper (and/or salt) to taste. Refrigerate mixture for at least 1 hour before serving.
3. Serve chilled dip topped with reserved bacon and blue cheese crumbles.

 

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pasta salad with greek chicken and whipped feta

May 29, 2011 by 9 Comments

One evening while sailing the Mediterranean, a glass of ouzo in hand and the setting sun on our faces, we were asked an important question: what would you like for dinner? The boat’s chef Stavros was eager to please, making us anything from poached sea bass to Nutella with yogurt. We felt like something light and fresh but also traditionally Greek, since we could spy the coastline rich with olive trees not a mile away. Stavros nodded and disappeared back into the cabin, only to emerge 30 minutes later with two plates of pasta. Tender noodles were dressed with tomatoes, cucumber and olives, topped with the most heavenly grilled chicken I have ever smelled and a creamy feta sauce. We ate on the bow perched on a blanket, each bite washed down with a crisp white wine.

After dinner we dove into the water for a midnight swim. The moonlight bounced along each small wave and we bobbed along happily with full tummies, pleasantly drunk, our skin still warm from the sun.

And then I woke up. The baby was crying. I got tangled in a cloud of balloon strings on the way to the bathroom. Crap. It was a dream. Greece seemed maddeningly far away.

On the bright side, I had dream-invented a recipe. I had been reading this recipe from Saveur right before bed, and naturally my subconscious put my own twist on it. It also invented the perfect vacation that I won’t be able to take for several years, but at this point I’ll just have to settle for this pasta salad. This fresh, light pasta salad topped with juicy herbed chicken and a cool, creamy feta sauce.

 

To make it, you’ll first need to marinate some chicken thighs. Breasts work too, although I find chicken thighs with their fattier, darker meat grill better and stay more moist. For the marinade, grab some olive oil, oregano, lemon, garlic, thyme, basil, salt and pepper. Use fresh herbs whenever possible.

Place the ingredients in a small food processor or blender.

Whip it on up.

Rinse the chicken, place in a large freezer bag and coat with the marinade. Refrigerate for at least 8 hours, preferably 24.

For the pasta and sauce you’ll need noodles (tube-shaped work best; I like mostaccioli), kalamata olives, sun dried tomatoes packed in oil, sour cream, grape or cherry tomatoes, feta cheese, lemon, and cucumber.

To make the whipped feta sauce, toss the feta, sour cream, lemon juice, and olive oil in the food processor.

Blend until smooth.

Cook the pasta and let drain.

Chop up the tomatoes and cucumber into whatever shape and size you like.

Drain some olives…

…and give them a quick chop.

Drain some sun dried tomatoes, reserving the oil.

Run your knife through those as well.

Toss the pasta with the reserved sun dried tomato oil and throw in the veggies.

When you’re ready to eat, preheat your grill to medium.

Grill the chicken thighs for roughly 6-7 minutes per side, or until juices run clear and the middles are no longer pink.

The marinade makes this chicken impossibly moist—it reminds me of the chicken you’ll find in most shawarmas at Greek restaurants. It will give you serious garlic breath, but it’s worth it.

Serve the chicken atop a helping of pasta with a dollop of feta sauce on top.

I’m so pissed at my subconscious for taunting me with the sunny Mediterranean and then yanking it away, but thankful that it left me with the idea for this recipe.

Would it have killed you, brain, to leave me with Stavros as well? He was pretty easy on the eyes, and a fantastic chef to boot.

-RDG

Pasta Salad With Greek Chicken & Whipped Feta, inspired by this recipe from Saveur Click for the handy dandy printable

Serves 8 as a main course.

Inactive Prep Time: at least 8 hours for marinating chicken. Active Prep Time: 30 minutes Cook Time: 25 minutes

For the chicken:

  • 2 small lemons or 1 large
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled
  • several sprigs fresh oregano, or 1 tsp dried
  • several sprigs fresh thyme, or 1 tsp dried
  • several leaves fresh basil, or 1 tsp dried
  • 1 tsp kosher salt
  • freshly ground pepper
  • 8-10 boneless skinless chicken thighs, rinsed

1) Juice lemons into small food processor. Add olive oil, garlic, oregano, thyme, basil, salt and pepper. Puree until smooth.

2) Place chicken in a large freezer bag. Pour in marinade. Refrigerate at least 8 hours or up to 3 days.

For the whipped feta:

  • 4 oz crumbled feta cheese
  • 2 tbsp olive oil
  • 1 c sour cream or plain yogurt
  • salt and pepper to taste

1) Place feta, olive oil and sour cream or yogurt in a small food processor or blender. Blend until smooth. Season with salt and pepper to taste.

For the pasta salad:

  • 1 lb tube-shaped pasta
  • 2 tbsp sun dried tomato oil (from jar of sun dried tomatoes packed in oil)
  • 1 cucumber, peeled and diced
  • 15-20 cherry tomatoes, cut in halves or quarters
  • 1/3 c chopped kalamata olives
  • 1/4 c chopped sun dried tomatoes

1) Cook the pasta according to package directions. Drain and pour into a large bowl. Toss with the sun dried tomato oil.

2) Toss pasta with the cucumber, tomatoes, olives and sun dried tomatoes. Top with one chicken thigh and a dollop of whipped feta. Serve.

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strawberries with brown sugar and sour cream

April 19, 2011 by 14 Comments

I’m back, if only for a moment. I’ve missed you all so much these past few weeks. As I’ve been going about my new daily routine (feed the baby, burp the baby, change the baby, repeat, then repeat again), I think of posts that I would like to write and recipes that I would like to make. I itemize grocery lists, plan the photos I’m going to shoot and then…it never happens. Any spare moment I have turns into a quick nap, another load of laundry or an all-too-brief television show (during which I usually fall asleep). My list of blog to-do’s just grows longer and longer.

I know that life will return to normal soon. Things will calm down and eventually I will be able to sleep (and blog) again. But for right now, I don’t have time to bake a batch of double chocolate brownies or magic bars just to satisfy a sweet tooth. Instead I’ve been relying on the quickest, easiest, tastiest dessert I can think of: strawberries dipped in sour cream and brown sugar.

No recipe required. Just choose sweet strawberries, dip in cool sour cream and finish with a bit of brown sugar. It’s easy enough for everyday but pretty enough for company.

Best of all, you can eat it one-handed. Which is essential when you have a little ball of sweet baby in your arms.

Sorry. Couldn’t resist.

-RDG

 

 

 

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gorgonzola & caramelized onion dip

December 27, 2010 by 5 Comments

It wasn’t my fault that the dip was placed in front of the crotchety old people at the party. It was happenstance, and quite funny that I was the lucky dog who got to hear their comments about it.

They didn’t know that I made it. They had no idea that I caramelized an onion and a shallot until sweet and tender, blended them with tangy gorgonzola and cool sour cream, spread it in a bowl and carried it to the party where it would eventually end up under their snide little noses. They also didn’t know that a lack of hearing aids does not mean that your surrounding company can’t hear what you say—we can hear just fine.

Curmudgeon #1: “There is entirely too much onion in this dip.”

Curmudgeon #2: “Stinky aged cheese. There is also stinky aged cheese in this dip.”

Curmudgeon #1: “It smells so pungent that it is perfuming the air around me. Just get it away. Will someone take this away?”

Curmudgeon #2: “Did the person who made this have taste buds? They obviously think that onions and cheese belong in a dip, which I do not.”

Whistle-blowing family member: “Hey you two, Jenny made this. She’s sitting right there and she can hear you.”

Curmudgeon #1: “What? I can’t hear you. Will you please take this dip away?”

I would have been mad had it not been downright hilarious. First of all, yes, there are onions and stinky aged cheese in this dip. And they belong there because I put them there. Secondly, yes, I do have taste buds. The caramelized onions are sweetly rich and blend with the salty gorgonzola into a cool, creamy dip that is perfect for pears and lovely with bread.

And lastly, to you two ninety-something curmudgeons: if you could hear anything at all you would have heard everyone else at the party raving about the dip, me included. And as per their requests, I will be making it for every family gathering from now on. And if it ends up in front of you, I’m sorry. But I’m just the kind of person who enjoys onions, stinky cheese and hearing aids. I’m a big fan of hearing aids.

-RDG

Gorgonzola & Caramelized Onion Dip

Halve the recipe if you’re not serving to a crowd: it makes a large batch.

  • 1 large red onion
  • 1 shallot
  • 2 tbsp oil
  • 4 oz gorgonzola cheese
  • 1 1/2 c sour cream
  • 1/2 c olive oil mayonnaise
  • salt and pepper

Heat the oil in a skillet over medium high heat until it shimmers. Dice the onion and the shallot. Add to pan, stirring often and gradually reducing heat to medium, about 20 minutes or until golden brown. Let cool.

Blend caramelized onion and shallot with gorgonzola, sour cream and mayonnaise in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours. Serve with pears or apples and bread for dipping.

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baked potato soup

November 11, 2010 by 10 Comments

When Lucy was a wee newborn lass and consumed nearly all of our time and energy, Dave and I became masters at the 5 minute dinner. When it wasn’t easy staples like pasta with garlic bread or grilled cheese with tomato soup, it was baked potatoes. A simple baked (or shamefully, sometimes microwaved) russet layered with grated cheddar cheese, steamed broccoli, sour cream and crispy bits of bacon took almost no time and satisfied our starving bellies. And unlike the Chinese takeout which became our go-to meal all too often (and left us hungry two hours later), this quick dinner left us satisfied until the 2 am feeding.

Even though we now have the luxury of longer cooking times and enjoying a meal without a crying baby in our arms (for a few more months, anyway), I still turn to baked potatoes from time to time for a comforting dinner.

I’d seen a few recipes for loaded baked potato soup floating around the web-o-sphere and was inspired. Not only can you mimic the comforting flavors of a baked potato in a bowl, but this soup is just as easy. One batch makes several dinners for two and could also be frozen for a later date.

I’m not calling my version “loaded,” partially because I think it that sounds like some sort of pot-head soup (“loaded” and “baked”? It’s just too easy). But it contains all of the ingredients and toppings that would constitute a “loaded baked potato” in any steakhouse: broccoli, bacon, scallions, cheese, and sour cream. Whether you’re a sleep-deprived parent or a snack-deprived pot-head, this soup will surely satisfy.

-RDG

Baked Potato Soup

Bake the potatoes and let them cool ahead of time. You may substitute chives for scallions. Yields 8 bowls of soup.

  • 12 strips bacon, diced
  • 2 tbsp flour
  • 2 c chicken stock
  • 4 c milk
  • 1 bunch scallions (8 stems), light green parts diced and the rest discarded
  • 1 head broccoli, cut into bite-sized pieces
  • 4 russet potatoes, baked and cut into 1″ cubes
  • 1 10 oz can cream of cheddar or cheddar cheese soup
  • 1 tsp kosher salt plus more to taste
  • shredded cheddar cheese, for topping
  • sour cream, for topping

Cook the bacon in a heavy pot or dutch oven in two batches over medium-high heat until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon grease from the pan. Stir in the flour until just moistened by the bacon grease, then quickly whisk in the chicken stock and milk. Stir until smooth and any lumps of flour have dissolved. Stir in the scallions, broccoli pieces, potatoes, salt and cheddar soup. Bring to a boil then reduce heat and simmer, stirring occasionally, until broccoli is tender, about 12-15 minutes. Season with salt and pepper to taste. Serve topped with cheese, sour cream and bacon pieces.

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lemon sour cream cups

May 1, 2010 by 14 Comments

I have voracious appetite for sour cream. If I considered it a condiment, it would by far be my favorite, easily surpassing mayo, salsa, and even butter. Yes, butter. Paula Deen is smacking me through her computer screen right now. But I can’t help it! I really, really love this stuff, and I always have.

To me, sour cream is not a condiment at all—it’s an ingredient. I throw it in every recipe, I whip it into every sauce. It’s rich but not sweet or fatty (as long as you buy the light version, which I do to give my love handles a break). Most of all, it’s a versatile ingredient that can be used in a ton of different ways.

This recipe showcases the tangy flavor of sour cream while adding a bit of sweetness and lemony flavor. Think sour cream cheesecake, plus lemon, minus a crust and all the prep and baking time. It’s a super easy dessert, perfect for the springy days we’ve been having around here.

All you need are some basic ingredients and a mixer of some sort. You can buy either regular full-fat versions of the sour cream and cream cheese, or the light or reduced-fat versions. Personally, I think the fat-free varieties taste like feet. Plus, a little fat is good for you. It keeps your love handles from getting lonely.

A note on the sour cream though, before we go any further: store brands tend to be soupy and less flavorful. If you can, buy Daisy, Darigold, Tillamook, or an organic brand. Yes, I am a sour cream snob. And I’m proud of it.

Greek yogurt would also work well in this recipe if you’re up for it.

First, beat the cream cheese until it’s light and fluffy. Okay, cream cheese never actually gets light and fluffy, unless you buy the pre-whipped stuff, but give it your best shot. We basically want to beat some air into it to lend a lighter texture.

Juice your lemons, removing the seeds…

…and pour in the juice, along with the rest of the ingredients, minus a little bit of the sugar. Beat until completely combined, taste to see how much sweeter you would like it (if at all), and add the remaining sugar accordingly.

Pipe into your serving dishes (cups, in this case)…

…top with some fresh fruit, and that’s it!

Purdy, but lonely.

That’s better.

These are so easy and a serious crowd-pleaser. I love making individual desserts for parties because it makes each guest feel special—they each get their own cute little cream cup.

The berries really add a nice touch, too. You could go with whatever is in season at the moment.

“C” is for “creamy”!

I’m such a dork. But maybe I’ll earn a guest spot on Sesame Street.

Try these creamy, lemony beauties soon. They’ll brighten and lighten your day!

Happy weekend!

-RDG

Lemon Sour Cream Cups

  • 2 8-ounce packages cream cheese, at room temperature
  • 16 ounce container sour cream
  • 1/2 cup plus 1/4 cup sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Fresh berries, for topping

Using a mixer, beat the cream cheese until light and fluffy. Add the sour cream, lemon juice, vanilla, and 1/2 cup of the sugar. Beat until completely combined. Taste to test the sweetness, and add the remaining 1/4 cup sugar if desired.

Pipe into cups and top with fresh berries. Makes 8 3-4oz dessert cups.

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