Look at what's cookin

My adventure's in feeding my family

Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw February 3, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok so this recipe is made to be served on buns but I enjoyed it without a bun, over rice, with a bun and however else I could get it. The slaw was hands down the best part for me.


For the Slaw:

  • 2 cups fresh or frozen cooked corn kernels
  • 14 ounces shredded cabbage coleslaw mix
  • 2 medium cloves garlic, minced
  • 1-2 jalapeño peppers, seeded and minced
  • 1 tablespoon chili powder
  • 3/4 cup (3 ounces) Mexican cotija cheese, crumbled
  • 1/2 cup fresh cilantro leaves and tender stems, chopped
  • Fresh juice of two limes
  • 1/4 cup mayonnaise
  • 1 tablespoon honey
  • Kosher salt, to taste

For the Pulled Pork:

  • 2 tablespoons paprika
  • 2 tablespoons ancho chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cloves
  • 3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
  • 2 tablespoons canola or vegetable oil
  • 1 medium yellow onion, diced
  • 5 medium cloves garlic, minced
  • 24 ounces Mexcian amber lager
  • 2 tablespoons cornstarch
  • 2 tablespoons apple cider vinegar, plus more to taste
  • 8-10 burger buns or tortillas



For the Slaw: Combine all ingredients and refrigerate until ready to serve.

For the Pulled Pork: Mix paprika, chili powder, salt, cumin, oregano, ground peppers, cinnamon, coriander, and cloves together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 300°F. In a Dutch oven, heat oil over medium-high heat until lightly smoking. Add pork in batches and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer pork to a plate. Reduce heat to medium, add the onions and cook, scraping the bottom of the pot to loosen the browned bits, until the onions are softened slightly, about 3 minutes. Add garlic and continue to cook, stirring, for 1 minute.

Return the pork to the pot and pour in the beer. Bring the mixture to a boil. Cover and transfer the pot to the oven. Cook until the pork shreds easily with two forks, about 3 hours.

Strain the pork mixture and reserve the liquid. Shred the pork and set aside. Return the liquid to the pot and bring to a boil, then reduce to a simmer. Combine cornstarch with 3 tablespoons water and whisk into the braising liquid. Continue to simmer until thickened, then mix in the apple cider vinegar, adding more to taste if desired. Stir in the shredded pork.

Serve on buns or in tortillas with the corn slaw.



Make-ahead vegetable and bacon egg bake recipe February 1, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So I love a make ahead breakfast. I was attracted to this recipe because of all the veggies in it. While I enjoyed it quite a bit, it wasn’t a favorite of the hubs.


  • 1 1/2 cups shredded potatoes, rinsed and well drained
  • 3/4 cup fresh or frozen peas
  • 3/4 cup finely sliced or shredded carrots (preferable a mix or orange, white and purple carrots)
  • 1 cup zucchini, diced or finely sliced
  • 1/4 cup chopped green onions
  • 2 garlic cloves, minced (optional)
  • 4-6 bacon strips, cooked and roughly chopped
  • 3/4 cup shredded smoked cheddar cheese
  • 4 eggs
  • 1 (12 oz) can evaporated milk
  • 1 teaspoon chopped fresh thyme (optional)
  • salt and pepper




Grease a 10″ cast iron skillet or a 2 1/2 quart baking dish.

In a mixing bowl combine the potatoes, peas, carrots, zucchini, green onions, garlic, bacon and 1/2 cup shredded cheese.

Arrange the mixture in the prepared skillet or baking dish.

In a medium bowl, beat the eggs with the evaporated milk, pepper, and salt. Stir in the remaining cheese. Pour the egg mixture over the potato mixture.

Cover and refrigerate overnight or bake immediately.

Heat the oven to 350F.

Bake for 45 to 55 minutes in the preheated oven, or until the top is golden brown and a knife inserted in the center comes out clean. Let stand 5 minutes before serving.



One Pot Zucchini Mushroom Pasta January 30, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Oh yes, another one pot pasta. This time I used corkscrew pasta and I wouldn’t recommend it. It messes with the cooking time. I left the cream out of this recipe but overall it was tasty.


  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream




In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

Serve immediately.



Braised Lamb Shanks January 28, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Because I love lamb, I always pick up shanks when they are on sale. I followed this recipe exactly, other than the fact that I tossed the pan gravy over pasta. YUM YUM YUM.


  • 4 lamb shanks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. chili powder
  • 2 tsp. ground coriander seed
  • 2 tsp. ground cumin
  • 14 tsp. ground cinnamon
  • 4 tbsp. extra virgin olive oil
  • 4 carrots, roughly chopped
  • 4 stalks celery, roughly chopped
  • 4 jalapeños, stemmed, seeded, and roughly chopped
  • 2 medium onions, roughly chopped
  • 10 cloves garlic, smashed
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1 cup balsamic vinegar
  • 6 cups chicken broth
  • 2 tbsp. corn starch




Season lamb with salt and pepper to taste. Combine chili powder, coriander, cumin, and cinnamon in a small bowl. Season lamb with 2 12tbsp. spice mixture; set remaining spice mixture aside. Heat oil in a 6-quart dutch oven over medium-high heat. Working in 2 batches, sear lamb shanks on all sides until browned, about 8 minutes. Transfer lamb to a plate; set aside.
Heat oven to 350˚. Return dutch oven to medium-high heat and add carrots, celery, jalapeños, onions, garlic, rosemary, thyme, and remaining spices. Stir occasionally, scraping up browned bits, until the vegetables soften, about 15 minutes. Add the vinegar and cook, stirring occasionally, until evaporated, about 12 minutes. Nestle lamb in pot and pour in chicken broth. Season broth with salt to taste and bring to a simmer. Cover, transfer to the oven, and cook until very tender, about 2 12 hours.
With tongs, transfer lamb to 4 large bowls. Strain braising liquid through a fine-mesh strainer into a 2-quart saucepan. Discard the herbs and half of the vegetables. Strew remaining vegetables around the lamb shanks and cover each with aluminum foil.
Skim fat from braising liquid with a large spoon. In a small bowl, whisk together cornstarch and 12 cup cold water. Whisk cornstarch mixture into braising liquid, bring to a boil over high heat, and cook until 6 cups liquid remain, about 10 minutes. Ladle some of the braising liquid over lamb and serve warm.

Mustard Chicken Thighs with Rosemary Potatoes January 26, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this simple recipe because I had everything it called for laying around. These are standard pantry items for me. As I mentioned, it was simple and it turned out to be quite tasty.


  • 1/4 cup whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons mixed peppercorns, crushed
  • 2 cloves garlic, grated
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
  • 1 1/2 pounds fingerling potatoes, halved lengthwise
  • 2 teaspoons chopped fresh rosemary
  • 1 red or green bell pepper, cut into strips



Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.

Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.

Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.




Sauteed Brussels Sprouts with Hazelnuts January 24, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this recipe as a side dish. I had been working my way through a giant bag of Brussels sprouts and decided to give it a try. It was simple to make and very tasty.


  • 1/2 cup blanched hazelnuts
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons pure maple syrup
  • Kosher salt and cracked pepper




Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until golden, 6 to 8 minutes. Let cool, then chop.

Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons. You should have about 6 cups.

In a large skillet set over medium-high heat, heat the olive oil. Add the shallot and cook 1 minute. Add the garlic and cook 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and hazelnuts and cook 1 minute. Season with salt and pepper to taste and serve hot.



Slow Cooker Black Bean and Turkey Chili January 13, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

So I made a lot of modifications to the original recipe. I only used black beans, I drained them (but didn’t rinse) and use tomato sauce instead of paste. It was a great way to use up leftover turkey and hits the spot when reheated.


  • 1 lb cooked and cubed turkey
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 small can tomato sauce
  • 1 Tbsp garlic powder
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 fresh jalapeno chopped
  • 2 (14 oz) cans black beans
  • 14 oz frozen corn
  • 1/4 cup cornmeal




Add everything to to slow cooker.
Cover and cook on LOW for about 4-6 hours.
Ladle into bowls and serve with desired toppings.


Get every new post delivered to your Inbox.