All posts by squishycupcakes

Apple Rosemary Roasted Turkey

If you are into kitchen gadgets you would love a turkey cannon! No more waking up before dawn to get the turkey prepped and roasted for your big holiday meal. I always remember my mom and dad getting very stressed out about getting the turkey in the oven on time. And then making sure they check on it again and again. And then Levi used to host a big Friendsgiving, he was quite fond of the turkey in a bag method. It was convenient that’s for sure.

But if you want your turkey to cook quickly, be super moist, and jam packed full of flavor then you have to try a turkey cannon! I make my own flavored broth to put in the metal tube and then when you put the turkey in the oven the tube helps cook the turkey from the inside out as well as infusing the flavor of your broth into the meat. Yum!

We did this for Thanksgiving last year and I have no idea why I never posted it. I was probably too busy chomping down on all that yummy turkey! We made it again this weekend so we could have some of our own turkey leftovers.

Ingredients:

Broth:

  • 3 Cups chicken broth
  • 2-3 slices of Granny Smith Apple
  • 3 Bay Leaves
  • 1 Shallot, quartered
  • 1 Clove Garlic, minced
  • 2 sprigs  fresh Rosemary

Turkey:

  • 12 lb Turkey, completely thawed
  • 1 quarter of an Onion
  • 3 cloves garlic, smashed
  • 3 Slices Granny Apple
  • 1 Shallot, quartered
  • 2 sprigs Fresh Rosemary
  • 1 handful fresh Italian Parsley
  • 4 Tbsp Butter, softened

First make the broth:

In a medium saucepan add all the ingredients. Bring to a boil, reduce heat and simmer for 15 minutes.

Turkey Time:

Preheat oven to 350 degrees.

Remove from the packaging, and make sure you remove all the gizzards and icky stuff. Pat the outside of the turkey dry. Stuff the inside of the turkey with the apples, onions, shallot, parsley and rosemary.

Place your turkey cannon in a deep roasting pan. Pour your broth into the cannon until it’s up to the first hole. Place the turkey on the cannon. Secure the legs with cooking twine, in a pinch you can reuse the plastic the legs come secured with.

Mince the garlic and mix in with 2 tbsp softened butter. Cut 1 slit in the skin above each breast. Use your hand to spread the butter and garlic mixture in between the skin and breast. Spread the rest of the butter over the top of the skin all over the bird.

Bake the bird until it’s internal temperature in 165 degrees. It will take about 90 minutes depending on the oven. I highly suggest getting a wireless meat thermometer, it will change your life. Otherwise, check your temp after the first 60 minutes and then about 15-20 minute intervals until you’ve reached the desired temp.

 

Remove turkey from oven, cover in aluminum foil and let it rest for 30 minutes before carving.

 

Please please please feel free to ask me any questions you may have. I also want to make a video of this process. But that will have to wait until after the big move.

Have a great Thanksgiving everyone!! I am so thankful for all of you who follow and support me in all my crazy cooking adventures….love you all!

Advertisements

Pesto Chicken Stuffed Pasta Shells

This one is a serious throwback! My sister made a version of these many many years ago, it was one of our very first Pintrest ventures. I thought they were delicious! I’ve been wanting to recreate them for years, but Levi has always been very skeptical. So this week I decided that it’s better to ask forgiveness rather than permission. I mean how could he not like them….chicken-good, pasta- good, basil and garlic- good, cheese- good and I decided that I was going to add a little something extra, Alfredo sauce-gooooooood!

 

And guess what…..of he loved it! This is kind of like a zesty chicken alfredo. I mean who wouldn’t love it? The original recipe doesn’t call for any sauce so the shells end up a little dry. I poured some homemade alfredo into the bottom of the pan and the result was amazing!

Tip- I call for 25 pasta shells because I like to leave myself a little room for error.

Ingredients:

  • 25 Pasta Shells, cooked for a few minutes below package directions. You will want them very al dente. Drain and let cool.
  • 1 lb Ground Chicken
  • 1/2 Onion, diced
  • 1 Cup Basil Leaves
  • 2 Cloves Garlic
  • 2 Tbsp Olive Oil (optional- 1/4 cup prepared pesto)
  • 4 oz Cream Cheese
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Clove Garlic, minced
  • 2 Cups Heavy Cream or Half n Half
  • 1/4 Cup Parmesan, shredded
  • 2 Cups Kraft Italian Blend Cheese

In a medium skillet heat up 2 tbsp cooking oil over a medium heat. Add onions and saute until they are soft. Add ground chicken, cook until slightly browned. Remove from heat, stir in cream cheese until fully melted.

In a small food processor add the basil, 2 cloves of garlic and 2 tbsp olive oil. Chop until very fine. Mix in with the chicken. Let cool.

Preheat oven to 350.

In a medium saucepan over medium heat melt the butter and add garlic. Cook until butter turns a dark yellow. Whisk in flour, cook for an additional minute. Add cream 1/2 cup at a time constantly whisking. Add parmesan.  Reduce heat to low, let simmer for 5 minutes, whisking occasionally until it’s thick enough to coat the back of a spoon.

In an 8×8 or 9×9 baking dish pour 3/4 of the alfredo sauce. Spoon the chicken mixture into the shells and place in the alfredo. Drizzle the rest of the sauce over the top and top with cheese.

Bake for 30-35 minutes. If you want the cheese to brown turn on the broiler for 1-2 minutes.

Enjoy!

Adapted from Riches to Rags recipe click here for link. 

Green Chile & Beef Tamale Pie


One of Levi’s favorite dishes when we go to Mexican restaurants is a tamale. I’ve never actually had one myself, but I wanted to try making something similar for him. I certainly do not have the skills or the know how to make an actual tamale wrapped in corn husk. I ran across a few different recipes online that seemed pretty standard so I figured I could make some personal adjustments and it would work out. And boy was I right!! This pie was a little spicy and a little sweet, very cheesy with a nice crumbly texture. 


Ingredients:

  • 1 Box Jiffy Corn Bread Mix
  • 1/3 Cup Milk
  • 1 Egg
  • 1 Cup Frozen Corn
  • 7 oz Green Chiles, chopped and your desired level of heat
  • 1 lb Ground Beef
  • 1 tsp Chile Powder
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • 1 Cup Green Chile Enchilada Sauce
  • 2 Cups Shredded Cheese, I used Tillamook 2 Cheese Mexican Blend
  • Toppings: Sliced Green Onion, Cliantro, Sour Cream

Preheat oven to 400.

In a large bowl whisk together the corn bread mix, milk, egg, green chile’s and corn. In a large cast iron pan or 9×13 baking dish, spray with cooking spray and fill with the corn bread mixture. Bake for 20-25 minutes until a toothpick comes out clean.

While the cornbread is cooking, in a medium skillet cook the beef with the chili powder and cumin. Once the meat has browned, drain any excess fat.

Remove the cornbread from the oven and poke all over with a fork, pour green chile enchilada sauce evenly over the top. Add the beef and top with cheese. Cover with aluminum foil and return to oven for 20 minutes. Remove aluminum foil, turn on the broiler and broiler for about 2 minutes to brown the cheese.

Remove from oven and let cool for a few minutes. Add desired toppings and enjoy!!

Adapted from 2 Teaspoons recipe here. 

Spinach and Artichoke Dip Stuffed Pork Loin


One of the best appetizers you can order is a skillet of warm, creamy spinach and artichoke dip. With a side of crusty bread or pita chips you just can’t go wrong! It’s creamy, cheesy and slightly tangy….an all around crowd pleaser!


Levi saw a picture of a stuffed pork Loin just randomly on something and made his signature “ooooooooh” noise that immediately adds that dish into my meal plan. We already had the Loin at home but we needed the string to truss (secure roasts or birds with string) the roast up. That ended up being quite the adventure that took us all over Walmart several times and ended up at Home Depot. We read that you want the string to be 100% natural because if there are any synthetics they might melt into your food. Yuck!

Once we got home we spent hours finishing up the editing our first how to video. You can now follow us on YouTube on our Squishy Cupcakes channel. After that long and slightly frustrating process I was a little worried that this meal would up in the same long and frustrating process. Luckily for me it ended up being super easy!!!! Prepping the roast and the dip only took about 10 minutes and then into the oven with the roast and onto the couch drinks in hand for us! 


Ingredients:

  • 2 lb Pork Loin
  • 6 oz Cream Cheese, softened
  • 1/2 Cup Plain Greek Yogurt
  • 2 cloves Garlic, minced
  • 1/4 Onion, finely chopped
  • 1 Cup Spinach, chopped
  • 4 oz Artichoke Hearts, chopped
  • 3/4 Cup Mozzarella, shredded
  • 1/2 Cup Parmesan, shredded
  • 1 Tbsp Montreal Steak Seasoning

Preheat oven to 375.

On a large cutting board filet the pork Loin. Do this by taking a long sharp knife and make a cut downwards about 1/2 inch in from the side. Cut down until you have 1/2 inch left at the bottom. Flatten the flap you just cut and run your knife horizontally into the Loin and keep making cuts until you have a flat piece of pork. Cover with a large piece of plastic wrap and a hand towel. Use a meat mallet and pound the pork starting in the middle and working your way out until you have an even thickness.

In a medium bowl using a mixing spoon combine the cream cheese and Greek yogurt. Add the onions, garlic, cheeses, spinach and artichoke hearts. Stir until well combined.

Season the back side of the filleted Loin with the steak seasoning. Flip over and spread the dip evenly leaving about 1/2 inch on all sides. Roll up the loin along the long side for faster cooking. If a little filling comes out sides just wipe it off.

Using 100% white cotton twine truss up the Loin seam side up  by tieing it really tightly on each end and twice in the middle. Line the bottom of a roasting pan with tin foil and place the Loin on the rack. Bake for 50-60 minutes until the internal temperature of the meat is 165 degrees.

White Walker Cake

How ’bout that finale?!?! In case you haven’t noticed yet we are HUGE Game of Thrones fans! I am coming up on 10 recipes dedicated to this series. So far I have made cupcakes, cookies and this cake. Anything else you want me to try? Only one more season left for these fun experiments……how depressing is that?!?! I sure hope we don’t really have to wait until 2019 for the final season.

I must say….I was very satisfied by the way this season ended. Especially Sansa and Arya banding together and executing the character whom most people have wanted dead since the very beginning. That moment brought so much joy to my heart because I was seriously questioning whether or not they would end up killing each other. I felt like I had been losing the Arya that I have been rooting for for 6 years, and now I know that she is still the same fiercely loyal and determined girl I have grown to love. Sansa is finally taking control of her destiny and I love it! Maybe she will become the Queen of Winterfell if Jon Snow realizes that marrying his aunt is icky. Who knows…..isn’t that the whole point of this show,  some predictions come true but in the end…..you just never know.

I’ve been wanting to try a poke cake for awhile, they are quite the trend. I can tell why! The moist cake and light fluffy frosting make for an amazing combination! Most recipes call for Cool Whip Topping, but I am not all about that noise. Whipped cream frosting is definitely the way to go! The next question was….what flavor should a blue cake actually be? Blueberry is the natural answer, but that would turn out more purple than blue. Since it is the end of summer I wanted to go for a final tropical hurrah before heading into the holiday baking season. I went with a cream of coconut and lime drizzle. Perfect flavor and  easy to get a nice shade of blue. I generally prefer gel color, but you would probably be better off with a liquid dye for the coconut. Still use gel for the coconut flakes.

Ingredients:

  • 1 Box Betty Crocker White Cake Mix (and ingredients to prepare-eggs and oil)
  • 15 oz Cream of Coconut- usually found in the drink aisle
  • 3 Limes- Juiced
  • 8 oz Coconut Flakes
  • Food Dye- black and light blue
  • 4 oz Cream Cheese, softened
  • 1/3 Cup Powdered Sugar
  • 1 Cup Whipping Cream
  • 1 tsp Vanilla Extract

Prepare the cake according to box instructions.

In a small bowl combine the cream of coconut and a few drops of blue food dye until you get your desired hue. Use a fork to poke holes evenly across the top of the warm cake. Evenly and slowly pour the cream of coconut across the top of the cake. Place in the fridge for at least an hour.

In a stand mixer using the whisk attachment whip the whipping cream for 5 minutes until soft peaks form. In a medium bowl use a hand mixer to beat the cream cheese, powdered sugar and vanilla. With the mixer on low add the cream cheese to the whipped cream 1/4th at a time,scraping down the bowl each time.  Mix for 1-2 minutes until it’s fully incorporated and thick stiff peaks form.

Take your cake out of the fridge and use a spatula to spread the frosting over the top. In a small bowl dye 1/3 of the coconut flakes black, and then dye 1/3 of the flakes blue. Layer the coconut over the frosting.

Store in a covered dish in the fridge.

Adapted from The Country Cooks Coconut Cream Poke Cake

Cookies of Fire and Ice

 

Who is ready for the Game of Thrones Finale on Sunday? I have been reading all the online theories and basically any article or post that I come across. Has there ever been a show that generated this much talk? I’ve never thought so much about a show or book before. I wish that I could pick up on all the subtle references and inferences that drives the conversation forward. I am just in awe of people who can pick up on these hidden gems and generate predictions. Amazing.

So for last year I made Cupcakes of Fire and Ice….click here for the recipe. And they have been really popular so far, but I’ve always felt back that they are just white chocolate flavored. I wanted to make a party desert that doesn’t just look cool it also tastes super amazing! So I decided to recreate my Lemon and White Chocolate cookie for the “Ice” and I came up with a whole new combination for the “Fire”. Red Velvet Raspberry with Chocolate Chips, these turned out so soft and chewy! I split the batch in half and dyed one half red and the other an orange-red and swirled them together to get a cool fire effect!

Check out the Dragon’s Breath Pulled Pork for the perfect GoT party dinner!


You can decorate these cookies with your favorite sprinkles for some extra shine! I hope your viewing parties are amazing and that you enjoy the finale!

Ingredients for Lemon Ice Cookies:

  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Whipped Meyer Lemon Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 1/4 tsp Lemon Emulsion
  • 2 Eggs
  • Freshly squeezed juice of one Meyer Lemon
  • Finely grated rind of one Meyer Lemon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup White Chocolate Chips
  • Light Blue Food Dye- I prefer gel dye
  • Sprinkles (optional)

Preheat oven to 350 degrees.

In a stand mixer mix the sugars and butter until it forms a grainy paste. Add the pudding, vanilla and lemon extracts, and eggs. Mix well. Add the fresh lemon juice and mix well, scraping down the sides of the bowl.

Add the baking soda, salt and flour. Mix until you have a thick cookie dough. Add blue food coloring till you reach your desired shade. Use a big spoon to mix in the white chocolate chips and lemon rind.

Use a cookie scoop or a small spoon to measure out cookie dough into 1 inch balls on a cookie sheet. Bake for 12-15 minutes until the cookies are slightly browned on the bottom.  Add sprinkles. Cool on a cooling rack for 10 minutes. Store in an air tight container.

Ingredients for Red Velvet Raspberry Cookies:

  • 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 1 cup Butter, softened
  • 1 package Red Velvet Instant Pudding Mix
  • 1 Tbsp Vanilla Extract
  • 1/8 tsp Raspberry Emulsion (optional)
  • 2 Eggs
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 1/2 cups Flour
  • 1 Cup Chocolate Chips
  • 6 oz Fresh Raspberries
  • Orange and Red Food Dye- I prefer gel dye
  • Sprinkles (optional)

Preheat oven to 350 degrees.

In a stand mixer mix the sugars and butter until it forms a grainy paste. Add the pudding, vanilla and raspberry extracts, and eggs. Mix well scraping down the sides of the bowl.

Add the baking soda, salt and flour. Mix until you have a thick cookie dough. In a small bowl crush the raspberries into a pulp. Use a big spoon to mix in the chocolate chips and raspberries. Separate the dough into two bowls. Add red dye to one and orange to the other until you’ve reached the desired shade.

Use a cookie scoop or a small spoon to measure out 1/2 red and 1/2 orange cookie dough into 1 inch balls on a cookie sheet. Bake for 15-18 minutes until the cookies are no longer shiny on top under the oven light. Add sprinkles. Cool on a cooling rack for 10 minutes. Store in an air tight container.

 

Chocolate and Amaretto Mousse Cake

This is the perfect dessert when you want to serve something decadent, but you don’t want to spend hours in the kitchen. This dessert has layers of chocolate fudge cake, chocolate mousse and white chocolate mousse with Amaretto. Topped off with some whipped cream and raspberries to make a dessert every chocolate lover will go crazy for!

So I know that it’s sort of cheating, but honestly I just use a box cake mix. I usually go for a Betty Crocker Chocolate Fudge or Devils Food. They are rich and moist while maintaining a fluffy texture. It’s good to make a cake that doesn’t crumble too much because you want the rounds to stay in shape.

We went with 3 layers of cake on this one because we were feeling particularly naughty. That ended up being a bit much, I would stick with just 2 layers of cake. It was a fun stay-cation with some special visitors. My very good friend and her son stopped into town for a few days and stayed with us. It is so crazy how fast life passes you by. I remember when her son was just starting school and we used to all hang out and watch The Incredibles and other fun movies with the kids. Now he is just starting to drive and doing all sorts of great activities in high school. Where does all the time go? I miss those guys so much. They were our favorite couple to hang out with! Never found friends quite like that.

So while we had a few of them here we really went all out in food department. It was so much fun to just cook for 3 days in a row and have great drinks and play some fun games and watch a scary movie!!!

The very first time we made this cake we were inspired by the mousse cakes at our local Kneaders. The most difficult part of the conceptual process for us was trying to find plastic sheets to create the mold. After like an hour wandering around Hobby Lobby we stumbled on some computer printable transparent plastic sheets in the school supplies area. They worked perfectly!! If you can’t find something like this then you can definitely free pipe your mousse, just make sure that you have let it set for a few hours first.

We used this recipe to make our first ever how to video. Check out our YouTube Channel Here

Ingredients:

  • 1 Betty Crocker Chocolate Cake Mix, prepared according to directions in a 9×13 pan. Cool to room temperature.

Chocolate Mousse

  • 2 Eggs
  • 1/4 Cup Granulated Sugar
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2 1/2 Cups Whipping Cream
  • 1 Tbsp Vanilla Extract

White Chocolate Amaretto Mousse

  • 4 oz Cream Cheese
  • 4 Tbsp Powdered Sugar
  • 4 oz Ghiradelli White Chocolate
  • 1/4 Cup Amaretto
  • 3/4 Cup Whipping Cream

To prepare the Chocolate Mousse:

Using a stand mixer or a hand held mixer beat the eggs and sugar on a low speed for about 3 minutes. Add 1 cup of cream into a medium sauce pan. Over medium heat bring the cream to just warm enough that you can still touch it, this should only take 1-2 minutes.
With your mixer on low slowly add the warm cream to the eggs and sugar until all the ingredients are combined. Now add the mixture back into the saucepan and put it back on the stovetop over a low heat. Stir consistently for about 5 minutes, do not let it boil!
Once it done it will be thick enough to coat the back of a spoon.

Remove from heat and stir in  chocolate chips until completely melted. Cover and chill in the fridge for 1-2 hours stirring occasionally.

Whip the remaining 1 1/2 cups of cream with the vanilla using the whisk attachment for 5-8 minutes until stiff peaks form. Switch over to the paddle attachment and on a low speed add the chilled chocolate spoonfuls at a time until it completely mixed.

Spoon into a large piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

To prepare White Chocolate Amaretto Mousse:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until stiff peaks form.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

Assemble:
Using a 3-4 inch round cookie cutter cut 1 piece of cake per person. Using a thin knife, cake leveler or a cutting wire slice each cake piece into 2 even disks. Create molds by wrapping the plastic around the circumference of the cookie cutter and taping the edge down. Place the molds on a flat plate or a cookie sheet and start to layer with cake-mousse-cake-mousse and pop it in the fridge for at least 20-30 minutes or a few hours until you’re ready to serve!

Top it with whipped cream and fresh fruit and remove the mold and let the good times roll!

Southwestern Mac and Cheese with Sausage

When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.

So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes  and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.

What is your favorite thing to make for lunch?

Ingredients:

  • 16 oz Macaroni Elbows, cooked according to package directions
  • 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Cloves Garlic, minced
  • 2 Cups Milk
  • 30 oz Tomato Sauce
  • 12 oz can Seasoned Black Beans, rinsed
  • 7 oz Chopped Green Chiles, hot or mild depending on your preference
  • 2 Cup Colby Jack Shredded Cheese

Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.

In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.

Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.

Orange and White Chocolate Chip Drop Cookies

These cookies are the perfect summer treat! The tangy orange with the sweet white chocolate is almost like a creamsicle! One of the best things about this recipe is that the orange flavor is all natural so you don’t have any of that funky extract after taste.

These cookies are also so soft and chewy, some people fall either into the crunchy cookie lover category or the chewy lovers. Which one are you? I can go either way!

I brought these to both jobs and only had a few leftover for us to enjoy! My favorite part was opening the tupperware and getting a burst of orange right in the olfactory sense! I just love making treats to share with my friends at work. I have one co-worker who doesn’t really like desserts and now whenever he hears I have treats is right at my desk curiously peeking in the box!

Ingredients:

  • 2 Sticks Salted Butter, room temperature
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Egg
  • Zest of 2 Oranges
  • 2 Tbsp Fresh Squeezed Orange Juice
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 2 1/2 Cups Flour
  • 16 oz White Chocolate Chips

Preheat oven to 350.

In a stand mixer or large bowl beat the butter and sugars together until you have a grainy paste. Add the vanilla, egg, zest, juice, salt and baking soda. Mix until well combined, scraping down the sides of the bowl as necessary. Slowly add flour, mix until well combined. Finally add the white chocolate chips and mix for about 30 seconds until well distributed.

On a large baking sheet drop small spoonfuls of cookies I did 5 rows of 4 cookies. Bake for 10-12 minutes until the edges are lightly browned. Do not over bake or else the citrus will burn the bottom of the cookie.

Cool for 5 minutes, then transfer to a wire rack and finish cooling. Store in a covered container if they last long enough 😉

Feel free to comment below and let me know how yours turned out or if you have any questions.

Dragon’s Breath Pulled Pork

Who watched the first episode of Game of Thrones Season 7 last night? I was enthralled from start to finish. I mean that first scene almost had me in tears. You go, Arya Stark! I especially loved the scene of Daenerys Targaryen finally coming home to Dragonstone. The silent joy and resolve of that moment was one of the most moving parts of this entire series.

I just can’t wait to see what happens for the rest of this season! Will Jon Snow and Daenerys meet? Will he find out the truth about his past? Will little Arya get her chance at revenge on Cersei, or will Jamie beat her to it? Will we see more of Ed Sheeran? (seriously, what was that all about?) All these burning questions and only 6 more episodes!

I like to make a special dinner for GoT night. This week it was one of our old favorites re-imagined. Pulled pork with an extra spicy bite and just a hint of sweetness seems more than fitting. Definitely give this one a shot the next time you sit down with friends or family to another thrilling episode!

Ingredients:

  • 3-4 lbs Pork Loin Roast
  • Pork Rub- I created my own with 1/2 cup brown sugar and  1 Tbsp each: garlic salt, paprika, red pepper flakes and black pepper.
  • 1-2 liter of Dr. Pepper
  • 3 Serrano peppers- the smaller the pepper the more heat you get
  • 2 Jalepenos, plus more if you want some for a raw topping
  • 1 Green Pepper
  • 1-2 Cup of Jack Daniels Spicy BBQ sauce.

These ingredients will give you a nice little mild to medium spicy bite. If you really want to kick it up a notch you can get 2 of the following: cayenne pepper, tobasco pepper or habanero peppers.

Rub the pork rub onto your roast and let it sit for 5 minutes. In your slow cooker add the roast fat side down. Slice the peppers at least in half and add to the slow cooker. Pour in the Dr. Pepper in so that the roast is at least 3/4 submerged. Pour 1/2 Cup of BBQ sauce onto the roast.

Cook for 6-8 hours on low.

Once your meat is tender carefully move the roast into a large bowl. The meat should easily pull apart with a fork. Shred the roast and add 1/2 cup BBQ sauce.

Toast your buns and add your favorite toppings such as Colby Jack Cheese, Jalapenos, Onions, or Cole Slaw. Don’t forget to top it with even more BBQ sauce to your taste!

Check out an awesome dessert with the Cookies of Fire and Ice here!