Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

One-Pan Summer Pasta

Another one-pot pasta dish that seems like it shouldn’t work, but magically, it does! This creamy, meatless dish is so easy and quick to make, yet so good. It’s hearty, filling and budget friendly, too . . . and a good way to incorporate summer vegetables into your meal. Change the veggies or add to as desired. 

One-Pan Summer Pasta   4 servings

8 ounces linguine

1 (15 ounce) can chickpeas/garbanzo beans (drain and save liquid)

1 bunch basil leaves

2 medium zucchini sliced into quarters

1 pint grape tomatoes sliced in half or quartered, depending on size 

4 mini yellow or orange pepper, diced

1 medium red onion, diced (could use yellow or white

2 cloves of garlic, minced

2 tbsp olive oil

Juice from 1/2 a lemon

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

1/2 teaspoon Italian seasoning

4 cups veggie or chicken broth/stock — I used the drained liquid (aquafaba) from the chick peas as part of this starch liquid adds to the overall creamy texture of the dish

Parmesan and fresh basil for garnish if desired.

1. Add all ingredients to a straight-sided skillet and bring to a boil.
2. Cook for 8-10 minutes on medium heat, stirring occasionally with tongs, until the liquid is nearly evaporated, creating a sauce. 
3. 
   
   
   
   

Creamed Cabbage Wedges

Cabbage is a versatile vegetable, serve it in slaws and salads, roast it, cream it, add it to bierock filling . . . the list goes long. It's thrify and holds up in the fridge much longer than most greens. These wedges were yummy served alongside a breaded pork tender; we added some grape tomatoes for color and another textural note. 

Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
   
   
   
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute
   
    
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
   
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.
    
    
    

Recipe without photos , , , Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute 
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.

Slow Cooker Beef Stroganoff

My sister, Marla Payne, tried this recipe and gave it rave reviews. We made it this week and agreed with her rating. It requires a bit of prep in the morning but them the slow cooker does the rest of the work creating a tender and flavorful entrée .

Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside.
   
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
   
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
   
4.  Transfer beef to the slow cooker. Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
   
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
   
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.

Recipe without photos . . . Slow Cooker Beef Stroganoff     6 servings\

1 tablespoon all-purpose flour 

2 ½ teaspoons kosher salt (divided)

Freshly ground black pepper

2 pounds beef chuck roast - well trimmed and cut into chunks, or use stew meat

Olive oil spray

1 teaspoon olive oil

1 medium onion, chopped

1 pound mushrooms, sliced

1 teaspoon sweet paprika

1 cup beef broth 

1 teaspoon Worcestershire sauce 

3/4 cup sour cream

1 pound egg noodles 

1. Season the beef with 1 ½ teaspoons salt, black pepper and flour. Set aside
2. Heat a large skillet over medium heat. Add olive oil and onions to the skillet over medium heat and sauté until softened, 5 to 7 minutes. Transfer to the slow cooker and wipe clean.
3. Increase the heat to medium-high and spray the skillet generously with oil. Brown the beef, about 2 to 3 minutes on each side.
4.  Transfer beef to the slow cooker.’Add the paprika, beef broth, remaining salt and Worcestershire sauce and mix well. (If it seems like there is not enough liquid don’t worry as both the mushrooms and beef release liquid.) 
5. Add mushrooms.
6. Gently stir the mushroom and beef and then  cover and cook on HIGH for 5 hours (or LOW for 8 to 10 hours), until beef is very tender.
7. About 30 minutes before serving, stir in the sour cream until mixed. (Note: I ended up with a lot of liquid so before I added the sour cream I mixed 2-3 teaspoons of cornstarch with some of the liquid and added it back to the slow cooker – it thickened the juice; then I added the sour cream.)
8. Cook egg noodles according to package directions. Serve stroganoff over noodles or fold them into the slow cooker just before serving.

 

Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare.  I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
   
   
   
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
   
   
   
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
   
   
   
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
   
   
   
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.
   
   
   

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches  40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

1. Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
2. Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms. 
3. Add flour; stir until thick. Add Tabasco, salt, pepper and half and half.  Cook until thick.
4. Chill for several hours or overnight until mixture is easy to spread.  
5. Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.  
6. Fry sandwiches (in batches) in a thin layer of  equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
7. Drain thoroughly.  Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note:  these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot

My mom used to make a dish like this in the oven set on low and slow . . . allowing the flavors to meld and the pork to become so tender that it fell off the bone. Today we can repeat the process in the crockpot without heating up the house. Browning the ribs and then adding the kraut to the dripping helps add to the flavor. Just a little brown sugar and a squirt of ketchup mellows the sharp bite of the sauerkraut. 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
   
   
   
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
   
   
   
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
   
   
   
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Recipe without photos . . .

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Bacon-Wrapped Pork Medallions

Although bacon-wrapped pork medallions are available in the meat section of the grocery or at meat markets, we buy tenderloin on sale and make our own. Barry cuts the tenderloin into chunks, wraps them in bacon and we freeze them, two to a package. Perfect for quick meals but also for a company dinner, too. Vary seasonings if desired. Bacon could also be omitted.

We served the medallions with scalloped potatoes & roasted asparagus.

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Bacon-Wrapped Pork Medallions   Yields: 8 medallions

1 lb. pork tenderloin

8 slices bacon (not thick cut)

Seasonings:

  1 tablespoon garlic powder

  1 teaspoon seasoning salt

  1/2 teaspoon paprika 

  1/2  teaspoon ground pepper

2 tablespoons butter (or use all olive oil)

2 tablespoons olive oil 

1. Cut pork tenderloin into 2” thick  medallions (about 8 medallions – number may vary if tenderloin size varies)
2. Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.  (Bacon could also be partially cooked in a microwave.)
3. Wrap a slice of bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. (Medallions may be frozen at this point. If freezing, thaw and proceed with recipe.)
4. Preheat the oven to 400° F (200 degrees C). 
5. Combine seasonings in a  shallow bowl. 

6. Dip medallions into seasoning mix on both sides. 

7. Melt butter and oil together in the same skillet over medium-high heat. 
8. Add medallions and cook for 4 minutes on each side. Also cook on the sides to slightly crisp bacon.
9. Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes or until an instant-read thermometer inserted into the center reads 145° F. 


Wild Edibles: SUE’S SPINACH & NETTLE QUICHE

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhattan’s UFM.       

Photo of the quiche is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

SUE’S SPINACH & NETTLE QUICHE

Sue Maes offered up this recipe but also suggested another alternative, “Use your favorite spinach quiche recipe and substitute one-third of the spinach with blanched nettles.”

 

INGREDIENTS

Pie Crust:

9-inch pie crust, pre-baked for 10 minutes at 375 degrees 

 

Filling: 

1/3 pound Swiss cheese; Cheddar or Gruyere are other possibilities 

1/2 pound fresh spinach & stinging nettles (combine in a ratio of two-thirds spinach to one-third nettles)

1/2 medium onion, finely chopped

1 to 2 tablespoons olive oil 

1/2 teaspoon dry mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon salt & a pinch of black pepper

4 large eggs

1 ½ cups whole milk, or use part half and half

 

DIRECTIONS

1.   Sprinkle cheese over pre-baked crust.  

2.   Blanch the nettles using tongs to drop them into a pot of boiling water. Cook for 1 to 2 minutes or until tender, drain and squeeze out excess water.

3.   Sauté onion in a skillet with olive oil until transulent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook 3 to 4 minutes to blend flavors.

4.   In a bowl, beat eggs and milk. 

5.   Combine the sautéed spinach and nettle mixture with the egg mixture; pour over the cheese-topped pie crust.  

Bake in preheated 375 degree oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about one-inch from the center of quiche; if it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.

Air Fryer/Convection Oven Asparagus

Instead of an air fryer, I used my Breville counter top convection oven (it circulates air just like an air fryer) to try this recipe that Steve Henry suggested. Just like he said — it is simple and simply delicious! Tender on the inside but with a crisp snap on the outsid.and a crisp snap on the outside. 

Note: Air fryers and convection ovens both use circulating hot air to cook food, but air fryers are smaller and typically have a faster heating and cooking time, while convection ovens offer larger capacity and more versatile cooking options. However, small convection ovens, such as the countertop Breville models, offer convection air circulation features is a small space.

Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
   
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
   
   
   
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Recipe without phttos . . . Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.