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.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile. 

Best Butter Beans  4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream 

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


   
   
   
2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
   
   
   
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
   

   
   
   
4. Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans  4 servings

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream  

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
4. Serve warm with crusty bread

 

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.  

Cheesy Mexican Squash Soup

Barry's garden is bursting with goodness and has inspired me to try all sorts of new recipes. This squash soup has me going back for seconds—such a tasty way to use up excess yellow crookneck and zucchini squash. We happened to get ahold of a very spicy can of Mexican-style tomatoes (perfect for me a bit hot for Barry) so if you are concerned about heat, use diced tomatoes and perhaps add a few green chilies or make sure your hand is labeled "mild." Normally we avoid processed food including processed cheese but it adds a very creamy component and great taste to this recipe. Perhaps I’ll experiment with adding cream cheese and Cheddar next time I make this. And, I will definitely make it again . . . and again.  

Note: 10 minutes cooking time (after adding squash) is the perfect time as it creates tender (not soggy) squash that still has a somewhat crisp texture. 

Barry's garden is bursting with flavors and veggies that inspire our everyday cooking!

 

Cheesy Mexican Squash Soup      6 servings

1 tablespoon olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon fresh oregano, chopped or 1/2 teaspoon dried oregano + extra for garnish

2 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can Mexican-style tomatoes (such as Ro-tel)

2 medium zucchini, halved lengthwise and cut in 1/4 inch slices

2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices

1 (8.75 ounce) can whole kernel corn, drained or use equivalent amount of frozen corn

12 ounces processed cheese food, cubed

Kosher alt to taste 

About 1 teaspoon coarsely ground black pepper      

1. Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; add oregano. 

2. Mix in chicken broth and tomatoes. Bring mixture to a boil. 
3. Stir in zucchini, yellow squash, and corn.. Reduce heat to low; simmer until squash is tender, about 10 minutes. 

4. Stir cubed processed cheese into soup. Continue to cook and stir until cheese is melted; season with salt and pepper as needed. 
5. Garnish with fresh oregano if desired.

Greek Summer Salad

Light, refreshing and a recipe that allows us to use garden produce. I halved this recipe and serviced it with sandwiches for a light summer supper. 

 Assembed salad, ready to refrigerate.

Salad Dressing mixture.

Greek Summer Salad

Vegetables:

1 English cucumber

1 orange, yellow or red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup pitted kalamata olives

A few torn pieces of fresh oregano, optional

Salad Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

3 cloves garlic, minced

1 teaspoon Dijon mustard 

2 to 3 teaspoons fresh oregano, chopped or 1 tsp. dried

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

1. Vegetables: Slice the cucumber in half lengthwise and then into chunks.
2. Add the cucumber to a mixing bowl along with the diced peppers, cherry tomatoes, sliced onion, olives, and oregano leaves.
3. Dressing: Whisk together all of the ingredients for the dressing and taste for flavor. Adjust seasonings to taste. 
4. Assemble: Pour dressing over the vegetables and toss to combine.
5. Cover and refrigerate for one hour or longer to allow flavors to develop. 
6. Serve cold or at room temperature.

Hot Polenta Bowl topped with Chimichurri

Let's begin with the SAUCE — Bright and vibriant, Chiichurri is a sauce that originates in Argentina. It’s great drizzled over sautéed mushrooms, grilled vegetable, grilled meats such as chicken, steak and fish. Also a great addition to rice or grain bowls. One of our favorite restaurants in Wichita, KS (Sabor) serves it as a dipping sauce with their fried plantains. So EASY and Versatile! The ingredients can also be blended until they are smooth, creating a tasty marinade that adds a pop of flavor.   

Chimichurri Sauce

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

1. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red chili flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
2. Season to taste and serve as a sauce over roasted or grilled vegetables.

Note: Save the flavor of fresh garden herbs by making extra chimichurri and then storing it in the freezer in ice cube trays; pop out the cubes once frozen and store in a freezer-safe bag. When ready to use, thaw as many cubes need at room temperature.

----------------------------

The following recipe is a remake of one I made earlier: Polenta Spoons with Caramelized Mushrooms. Instead of an appetizer the components are turned into a main dish . . . and the extra addition of Chimichurri takes this creamy, comforting dish over the top! 

Mushroom Topper

Hot Polenta Bowl topped with Chimichurri

Batch of Creamy Polenta

Batch of Sautéed or Caramelized Mushrooms (I used crimini)

Batch of Chimichurri Sauce

1. Assemble hot polenta in bowls. 
2. Top with sautéed or caramelized mushrooms and drizzle generously with chimichurri.
3. Serve with additional chimichurri on the side.
   
   
   

Chicken Cauliflower Soup

Yet another yummy use for the rotisserie chicken that we had on hand. This healthy soup hit the spot on a chilly spring day.

 

Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
   
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
   
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end.

Recipe without photos . . . Chicken Cauliflower Soup

1 tablespoon olive oil

1 yellow onion, diced

2 carrots, peeled and diced

½ head cauliflower, chopped into bite-size pieces

3 celery ribs, sliced

2 cloves garlic, minced

2 1/2 to 3+ cups chicken broth 

1 cooked chicken breast, shredded or diced

1/2 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1/4 teaspoon dried oregano - or more to taste

1/2 cup cream, half & half, or coconut milk, optional 

1/4 cup fresh herbs - chopped, such as chives parsley, and/or oregano, or use 1 to 2 teaspoons dried herbs

1. Heat the olive oil in a 3-quart pot; sauté the onion and carrots for 5 minutes. 
2. Add the cauliflower, celery and garlic. Stir, and sauté for 2 minutes.
3. Add the chicken broth, chicken, salt, pepper, and dried oregano.  Stir, and allow to come to a boil. 
4. Stir in cream, half & half or coconut milk and/or additional broth as needed. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked. Adjust seasonings and add fresh herbs near the end

Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Artichoke-Filled Fillo Triangles with make-ahead options

These make-ahead appetizers are not only tasty but very convenient to have on hand as they can be made ahead and frozen . . . ready to bake as needed. 

Artichoke-Filled Fillo Triangles        Yield:  about 60 triangles

1 package frozen fillo (phyllo) dough, thawed according to pkg. directions

About 2 cups butter, melted

About 3 cups artichoke filling (recipe follows. 

1. Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.  
2. Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo. 
3. Brush each sheet lightly with melted butter and stack one on top of the other.  

   

   2 buttered follo sheets, one on top of another. 

4. Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
5. Place a rounded teaspoon of filling hear the end of each strip.
6. Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end. 
   

   
7. Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used. 

   

   I placed the triangles on a silicon lined tray (relatively close together), brushed them lightly with another layer of butter, and then froze them. See Make-Ahead Option below.)

8. Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.
   

Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.

Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.

Notes: 

3 sheets can also be used for an even flakier appetizer.  

For one-bite appetizers, cut strips about 1 1/2” wide.

 

Artichoke Filling      Yield: about 2 cups filling

1 can (14 oz.) artichoke hearts, drained and diced

1/2 cup sour cream

1 cup (4 oz.) grated Cheddar cheese

2 cloves garlic, minced

1 teaspoon dried oregano   

In a medium bowl, mix all ingredients until well blended.

 

Fillo Dough TIPS from Athens Award Winning Fillo Dough Recipes booklet: 

Use approximately 1/2 cup butter for 16 full-sized sheets of fillo dough, or 1/2 Tbsp. of butter per full fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter). Unsalted butter is preferred but salted also works.  Yes, margarine, oil or even pan spray can be used but the taste will be not be the same and the pastry will not be as light and flakey. Never wet or brush the fillo sheets (or "leaves," as the Greeks refer to them) with water. Doing so can cause the fillo to fall apart. 

Don't fret if the dough gets small tears or cracks in it. The dough is so thin that such cracks are inevitable. Simply brush the area with melted butter, patch up the problem area with a small piece of dough, and brush over it again with some more butter.

Because pastries using fillo are made with melted butter, always bake them on a pan with a lip to catch any runoff.

Baking times for fillo range from 350 to 400°..

Unused, leftover fillo sheets can be refrozen for up to 3 months.

For more information: http://www.athensfoods.com/consumers/recipes.aspx#shapes

Recipe without photos . . .

Artichoke-Filled Fillo Triangles        Yield:  about 60 triangles

1 package frozen fillo (phyllo) dough, thawed according to pkg. directions

About 2 cups butter, melted

About 3 cups artichoke filling (recipe follows. 

1. Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.  
2. Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo. 
3. Brush each sheet lightly with melted butter and stack one on top of the other.  
4. Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
5. Place a rounded teaspoon of filling hear the end of each strip.
6. Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end. 
7. Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used. 
8. Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.: 

Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.

Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.

Notes: 

3 sheets can also be used for an even flakier appetizer.  

For one-bite appetizers, cut strips about 1 1/2” wide.

 

Artichoke Filling      Yield: about 2 cups filling

1 can (14 oz.) artichoke hearts, drained and diced

1/2 cup sour cream

1 cup (4 oz.) grated Cheddar cheese

2 cloves garlic, minced

1 teaspoon dried oregano   

In a medium bowl, mix all ingredients until well blended.