Cajun Slow-Cooker Pulled Pork

Sorry we didn’t post a recipe yesterday. Our battery charger stopped working a few days ago and we couldn’t get a new charger until today.

Ingredients

  • ½ cup apple cider vinegar
  • 1 ½ cups water
  • 1/3 cup ketchup
  • ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
  • 1 tablespoon molasses
  • 2 tablespoons packed light brown sugar, divided
  • 2 teaspoons paprika (we used smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1 (3-to-4-pound) boneless pork shoulder
  • 2 links andouille sausage (we used Roger Wood brand andouille)
  • 1/3 cup mayonnaise
  • 8 soft sesame buns
  • Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)

Directions 

  1. Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
  2. In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
  3. Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
  4. Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
  5. In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.

We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.

Recipe source unknown.

We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.

Take care everybody !

Spicy 50/50 Burgers

Ingredients

  • ¾ lb. ground chuck
  • ¾ lb. hot Italian sausage, casings removed
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 2 Tbsp. extra-virgin olive oil
  • 8 slices of Monterey Jack cheese (½ lb.) (we used Kraft Big Slice Hot Habanero cheese slices)
  • 2 Tbsp. water
  • 4 brioche hamburger buns, split and toasted
  • 1 cup cilantro leaves
  • Thickly sliced hot or sweet pickled peppers, for serving (don’t know if it counts as thick, but we used pickled jalapeño slices)

Directions

  1. Take a medium-sized mixing bowl out and mix the chuck and sausage together in it until it looks like they are thoroughly mixed together. Divide the meat mixture into 4 sections, shaping each section into a 4-inch patty that’s about ¾-inch thick. Season the patties with the salt and pepper (we only seasoned one side of the patty).
  2. Take a large cast-iron skillet and pour the olive oil in, setting the heat high enough for the oil to start shimmering (we went with medium-high heat). Add  the patties into the skillet, pressing them down a little with a spatula until they’re only about ½-inch thick. Cook the patties over high enough heat that they become really crusty on the bottom in 2 to 3 minutes. Flip the burgers over and cook them for another 2 minutes or until well browned. Place 2 slices of cheese* on each burger and pour the water into the skillet. Immediately put the lid on the skillet and let it cook for another minute or two or until the cheese has fully melted and the burgers are fully cooked.
  3. Place the cheeseburgers on the toasted buns and top with the cilantro leaves and sliced pickled peppers. Put the top bun on and eat right away !

*Our cheese slices were bigger than the size of the patties so we folded each slice in half before putting them on the patty.

This might be the most successful we’ve ever been at melting cheese on a burger thanks to their method ! The flavor of the hot Italian sausage definitely comes through in this. The patty is so rich that it’s really nice having the fresh cilantro and the acidity from the pickled jalapeño slices. We do wish that there had been some kind of spread to go with this but having some of the pickling juice dripping from the peppers on the burger did help some.

We got this recipe from Food And Wine.

We weren’t paid in any form to promote Kraft or Food And Wine.

Take care everybody !

Breakfast Enchiladas

Ingredients

  • 1 (1-lb.) package hot ground pork sausage
  • 2 Tbsp. butter
  • 4 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 14 large eggs, beaten
  • ¾ tsp. salt (we used table salt)
  • ½ tsp. pepper (we used freshly ground black pepper)
  • Cheese Sauce
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

Directions

  1. Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
  2. Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet,  forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
  3. Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
  4. Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.

Cheese Sauce recipe*

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk (we used whole milk)
  • 1 (8-oz.) block Cheddar cheese, shredded (about 2 cups) (we used 2 cups)
  • 1 (4-oz.) can chopped green chiles
  • ¾ tsp. salt (we used table salt)

Directions

  1. Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.

*It’s best to start making the sauce around the time that the sausage goes into the skillet.

This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !

Fettuccine with Sausage and Kale

Ingredients

  • 1 lb. fettuccine
  • 1 lb. spicy Italian sausage, removed from casing
  • ½ cup heavy cream
  • 1 large bunch kale, trimmed and coarsely chopped
  • ½ cup grated parmesan

Directions

  1. Get a pot of water boiling, salting the water afterwards. Add the fettuccine to the salted boiling water, cooking until the pasta’s al dente. Drain the water, leaving the fettuccine in a container for now. While the pasta’s cooking, take a large skillet out and set the heat to medium-low. Once the skillet’s hot, add the sausage in and cook until browned, roughly 7 minutes (we made sure the sausage was fully cooked before moving on). Pour ½ cup of water and the cream into the skillet, letting it simmer for 7 minutes or until the mixture has reduced by half. Put the kale in the skillet, tossing it around long enough for the kale to get wilted. Take the skillet off the heat and add the cooked fettuccine to it, tossing everything to combine. Sprinkle with parmesan and enjoy !

This was really tasty. It’s a nice dish for fall that fills you up.

We got this recipe from Rachael Ray.

We weren’t paid in any form to promote Rachael Ray.

Take care everybody !