This dish is so easy and so delicious. I put this in my slow cooker and let it go for the afternoon. Although I did make one change to the recipe. That was to add the pulled pork into an ovenproof dish and put it under the broiler for just a few minutes. Doing this tightens up the sauce and gets some nice crispy edges on the pork without drying it out.

I made this dish two ways. The first as it’s written on hamburger buns. The second way was making the pulled pork into BBQ quesadillas by adding some maple BBQ sauce to the pork, about a cup. Lay a buttered tortilla butter side down over a pan heated over medium heat. Add enough pork to cover the tortilla, top with sharp cheddar cheese and about 1/4 cup of your favorite coleslaw. Top with a second tortilla with it being butter side up. Cook until lightly browned on the bottom, flip and cook until the second side is lightly browned.

INGREDIENTS

  • 4-6 pound pork shoulder (this will feed 6-8)
  • 1 1/2 Tablespoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cayenne/ divided
  • 1/2 teaspoon cumin
  • 1/4 cup maple syrup
  • 1/2 cup apple cider vinegar
  • hamburger or slider buns for serving

DIRECTIONS

Combine spices, using only a 1/2 teaspoon of the cayenne and rub all over the pork shoulder. Place the pork shoulder in the slow cooker and cook on high for 4-6 hours, cook until it is fork tender and easily falls apart. When it’s done cooking, shred the pork and leave it in the slow cooker. Add the vinegar and maple syrup along the 1/2 teaspoon of cayenne pepper. Mix everything well in the slow cooker coating all of the pork. Continue to cook for an additional 15 minutes.

This is the point I put the pork in an oven safe dish and under the broiler for just a few minutes to tighten the sauce and get some crispy bits on the pork. This step is optional. Serve warm on hamburger or slider buns. If you have leftovers as I did, go ahead and make those delicious quesadillas.

Enjoy!

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Everyone in our house loves sausages peppers and onions. I usually do them on a sheet pan in the oven but this time I wanted to try them in the air fryer. These did not disappoint at all. In fact, the sausages had such a crisp skin and still so juicy. This is a definite win. I used both sweet and hot sausages but you can use any kind you like. For the vegetables, I have read some blogs and recipes that say to add the peppers and onions at the same time as you put the sausages in. This is not the case for my air fryer. I added my vegetables about half way through the sausage cooking time.

INGREDIENTS

  • 1 package sweet link sausages
  • 1 package hot link sausages
  • 1 onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 orange bell pepper, sliced into strips

DIRECTIONS

Pre heat your air fryer to 375 degrees. Add the sausages and air fry for 15 minutes. Shake the basket or rotate the sausages and add your sliced vegetables to the basket with the sausages. Air fry for 10-12 more minutes. Remove from air fryer, let cool for just a couple minutes and serve warm.

Enjoy!

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I made this dish for Robby so I used a gluten free pasta but this is great using regular pasta as well. This dish has all the components of a bacon cheeseburger without the bun. Easy to make and delicious. We can’t get to our grill with the snow and really cold weather, so this was a great way to get those flavors and staying warm inside! Nice and hearty to fill you up, Add a salad and dinner is done!

INGREDIENTS

  • 8 ounces gluten-free pasta or any pasta you like.
  • 4 slices of bacon
  • 1 pound ground beef
  • 1 can 14.5 ounce diced tomatoes
  • 1/4 cup ketchup
  • 2 Tablespoons yellow prepared mustard
  • 1 teaspoon chili powder
  • pinch of salt
  • pinch of pepper
  • 1 cup shredded Monterey Jack cheese

Prepare macaroni according to package directions for al Dante. Drain into a colander and set aside. While macaroni is cooking, sauté the bacon in a large skillet over medium heat until crispy. Add the beef to the skillet, brown and crumble beef until no longer pink. Add tomatoes, ketchup,mustard, chili powder, salt and pepper. Bring to a simmer and cook about five minutes. Add the macaroni and the cheese to hamburger mixture and mix well. Continue to cook until the cheese is melted, about 5 minutes. Serve warm.

Enjoy!

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This dish reminds me of spring all in one bowl. It’s winter and cold, and I’ll take anything that reminds me of warmer weather! Although we really enjoyed this dish, we all agreed that adding some roasted shrimp to the pasta would complete this dish. I know I’ll be making this again with the shrimp! I served this with garlic bread and a salad and dinner was complete. Easy after a busy day.

INGREDIENTS

  • 3/4 pound of angel hair pasta cooked one minute less than the directions state.
  • 4 Tablespoons olive oil
  • 4 cloves of garlic, chopped
  • 1 pinch of red pepper flakes
  • 2 lemons, juiced 1/3 cup
  • 1 cup vegetable broth
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan cheese, shredded
  • pinch of salt
  • pinch of peoper

DIRECTIONS

In a large skillet on low heat, add the oil, garlic and red pepper flakes. Heat for a couple of minutes, add the lemon juice, vegetable broth and heavy cream. Allow to heat through about 10-15 minutes.

Remove from heat and season with salt and pepper. Add the cheese and stir to combine and melting the cheese. Add the cooked pasta, mix the sauce to coat the pasta. Serve warm.

Enjoy!

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New England is not known for its barbecue although we are starting to see some great places opening up. I came across this recipe by Trisha Yearwood on the Food Network. This may not be your authentic burnt ends recipe as it’s not smoked or grilled it’s done right in the warmth of your kitchen. I’m hoping one of my friends who does a lot of authentic smoking will create something like this using their smoker!

I’ll be honest I was a bit skeptical but decided to give it a try for Super Bowl Sunday and I am so glad I did. This was so tender, with a little bit of a kick from the cayenne pepper, but not overpowering. We really enjoyed this dish not only the day I made it but the leftovers were just as delicious as the first day!

INGREDIENTS FOR THE BRISKET

1 1/2 Tablespoons kosher salt

1/2 Tablespoon fresh ground black pepper

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon dry mustard

5 pounds brisket, fat cap trimmed

BBQ SAUCE

1 six ounce can of tomato paste

1/4 cup packed dark brown sugar

2 Tablespoons apple cider vinegar

1/2 teaspoon kosher salt

1/4 teaspoon liquid smoke

1/4 teaspoon cayenne pepper

1/4 teaspoon granulated garlic

1/4 teaspoon dry mustard powder

DIRECTIONS

For the brisket, combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the on all sides with the spice rub. Place the brisket in a slow cooker and cover with the lid. Set the slow cooker on high and cook until tender, about 6 hours.

Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator, discard the fat.

For the BBQ sauce, pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer stirring occasionally until thickened. At least 20 minutes.

Slice the brisket into 1 inch pieces, remove and discard any large pieces of fat. Place the cut brisket pieces into a 9×13 inch pan and pour the sauce over the meat.

Turn the broiler on to high, broil until crispy and just slightly charred on the edges. About 5 minutes. Serve warm with bread or rolls.

Enjoy!

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