Tasty Tuesday

I picked up a monster zucchini for one last batch of baking.  This Zucchini Coconut Bread is really tasty, and on the healthy side of things as far as zucchini bread goes.

Zucchini Coconut Bread

3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup sugar
1/2 cup yogurt or buttermilk
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1 cup shredded unsweetened coconut

1. Preheat the oven to 350.  Grease a 9x5 loaf pan.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine zucchini, sugars, oil, yogurt, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until moistened.  Stir in the coconut.
5. Pour the batter into the pan. Bake for 50-60 minutes or until done.

Grits?  For some reason I had been craving them.  Everyone flipped out for these and scraped the pot clean.  Next time I'm making a double batch.  I did remove my chorizo from the casing and cooked it in the skillet like we always do.  We get fabulous chorizo made at our local Mexican grocery store.  If you have one, try their chorizo, it's always better (and usually cheaper) than the stuff at the big box store.

Roasted Poblano Grits w/Chorizo

2 poblano peppers
1 cup milk
3 cups water
1 clove garlic, minced
1 tsp salt
1 cup quick cooking grits (not instant)
2 T butter
2 links chorizo, cooked

1. Roast the poblanos over the flame of your gas stove until charred.  Place in a glass bowl and cover with plastic wrap to steam for 10 minutes.
2. After they have rested, peel away as much of the charred skin as you can.  Remove the seeds and chop the peppers.
3.  Add the garlic, milk, water, and salt to a sauce pan.  Cover, and bring to boil over medium heat.
4.  When it reaches a full boil, pour in the grits while stirring.  Also stir in the chopped poblanos.  Return to a boil, and turn down to medium-low and allow it to simmer with the lid on for 5-7 minutes.
5.  Stir in the butter, and add more salt if needed.
6.  To serve, scoop the grits on plates and top with the desired amount of chorizo.

Looking for a easy fall meal?  This is it.  It made the house smell fabulous and tasted amazing.  Next time I think I'll throw in some red potatoes too.  I served it with a loaf of crusty bread.

Oven Roasted Autumn Medley

1 medium onion
1 1/2 lbs sweet potato
2 medium apples
2 TB olive oil
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp salt
freshly cracked pepper
2 links bratwurst (or apple or turkey sausage)

1. Heat the oven to 400.  Cut the apple, onion, and sweet potato into one-inch chunks.
2. Place the chopped apples, onions, and potatoes in a 13x9 dish.  Toss with the olive oil and seasonings.
3. Nestle the sausage down into the veggies.  Bake for 45 minutes, turning the sausage after 25 minutes.
4. After removing from the oven, slice the sausage, and add it back to the dish.

Tasty Tuesday

These pork burgers were great on pretzel buns and topped with grilled pineapple.  The boys loved them and even had seconds (which is rare for burgers!).

Sesame Hoisin Pork Burgers

1 1/2 pounds ground pork
3 green onions (white and light green parts), finely chopped
2 tsp minced garlic
2 tsp toasted sesame oil
1 tsp Sriracha sauce
1 tsp kosher salt
1/4 tsp ground black pepper

Combine the burger ingredients and form into patties.
Grill over medium direct heat for 10 to 15 minutes, until cooked through.

This Asian Coleslaw was a great side with the pork burgers.  I added bell pepper to the mix.

Asian Coleslaw

1 TB creamy peanut butter
6 TB vegetable oil
1/2 tsp toasted sesame oil
4 TB seasoned rice vinegar
4 cups thinly sliced cabbage
1/2 cup grated carrots
1/4 cup sunflower seeds


1. Whisk peanut butter, oils and vinegar together.
2.  Toss the cabbage and carrots together.
3.  Right before serving mix in the dressing and top with sunflower seeds.

Tasty Tuesday

We've been enjoying a lot of our old favorites lately, but I have tried a couple new recipes.  They both happen to use pork roast and the crockpot.  Both recipes make a lot of food and would be great to serve for company.  It was a toss up over which one was our favorite!

*We ate this tasty pork over baked sweet potatoes.  It was a great combination of flavors.*

Brown Sugar Chipotle Roast Pork
Ingredients

• 3-½ pounds Pork Shoulder Roast
• ⅔ cups Packed Brown Sugar
• 1-½ teaspoon Seasoned Salt
• 1 teaspoon Garlic Powder
• ¾ teaspoons Ground Cinnamon
• 1 teaspoon Ground Cumin
• 1 can Chipotle Peppers In Adobo Sauce (7 Ounce Can)
• 1 cup Water

Preparation Instructions

Spray liner of slow cooker with non stick cooking spray. Slice roast about 3/4 of the way through (leave the bottom 1 1/2″ intact) every 3/4″ so that the slices fall open, but are still connected on the bottom.

In a small bowl combine the brown sugar and spices. Mix well to create a dry rub. Press this rub onto all surfaces of the pork roast. Really get it into the nooks and crevices to coat well. Place the roast in the slow cooker.

In a blender or food processor, blend the chipotle peppers & adobo sauce to create a thick sauce. Spoon about 1/3 (or more, depending on your heat tolerance) of this sauce all over the pork roast. Again make sure to hit all of those nooks & crannies!

Pour the water into the bottom of the cooker, being careful not to rinse all of the glorious seasoning off the meat.

Cover the slow cooker, and cook on high for six hours. When the meat is done, it will pull apart easily with two forks.

*This was great with garlic rice.  The glaze is amazing!*

Sweet Balsamic Glazed Pork Loin

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze: 
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.