Pulled Pork Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 large jalapeño chopped
• 1 clove garlic minced
• kosher salt to taste
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 2 tsp onion powder
• 1/4 tsp all spice
• 1 tablespoon Worcestershire sauce
• 30 ounces canned tomato sauce
• 1/2 cup barbecue sauce 
• 30 ounces pinto beans rinsed and drained
• 15 ounces canned light red kidney beans rinsed and drained
• 1 cup water
• 1¾ pounds leftover smoked pulled pork shoulder (I used the leftover pork from my Dr. Pepper pulled pork recipe) 

OPTIONAL TOPPINGS:

• Cheddar cheese  
• Corn bread 
• sour cream
• sliced green onions
• sliced jalapeños
• fresh cilantro
• Corn chips

Instructions

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin, smoked paprika, Italian seasoning, garlic powder, onion powder, allspice, and Worcestershire sauce. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans, water, and pulled pork. Stir and simmer on low heat for 45 minutes.
• Spoon chili into bowls and top with desired toppings.
  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

  
  
  
  
  
  
  
  
  
  

Dr. Pepper Pulled Pork

This is a great low effort, high reward meal! There’s no real prep (other than cutting an onion), put it all in a pot, cook it low and slow for 6-7 hours in the oven, and then shred. Plus you’ll have left overs for days! I decreased the original amount of chipotle peppers for our taste (well for me and the kids taste, Luke doesn’t mind the kick!). Serve it with some BBQ sauce on a bun with some coleslaw. Or try it with some homemade mac and cheese for a real treat. It’s so versatile and freezes well! 

 Ingredients:

• 2 onions, peeled and
• quartered
• 1 whole pork butt (pork
• shoulder roast)
• Salt and freshly ground black
• pepper
• One 7-ounce can chipotle peppers in adobo sauce (or more if you want it spicy)
• 2 cans Dr Pepper (24 oz) 
• 4 packed tablespoons brown sugar

Directions:

1. Preheat the oven to 300 degrees F.
2. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. 
3. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
4. Cover the pot, put in the oven and cook for at least 6 hours, usually it takes closer to 7 hours. When it's done, the pork will be fork-tender.
5. Remove the meat from the pot and shred completely. Remove the chipotle peppers. Then return the meat to the pot and keep in the juice until you need it.
6. Serve with BBQ sauce on a bun, in a taco, or even on top of homemade mac and cheese for a real treat! 

Grilled Salmon with Avocado Sweet Corn Salsa

“How precious to me are your thoughts, God! How vast is the sum of them! Were I to count them, they would outnumber the grains of sand— when I awake, I am still with you.”

‭‭Psalms‬ ‭139‬:‭17‬-‭18‬ ‭

Grilled Salmon with Avocado Sweet Corn Salsa

INGREDIENTS

• 4 skinless salmon filets
• kosher salt and pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3 ears corn, kernels cut off the cob
• 2 jalapeno peppers, seeded and diced
• ⅓ cup chopped fresh cilantro
• ¼ cup freshly squeezed lime juice
• 2 avocados, chopped
• Cilantro lime rice, optional

INSTRUCTIONS 

1. Preheat your grill to the highest setting (We used our Traiger preheated to 450 degrees). Pat the salmon completely dry with a paper towel.
2. In a small bowl, stir together a big pinch of salt and pepper with the smoked paprika and garlic powder.
3. In a large bowl, combine the corn, peppers, cilantro and lime juice with a big pinch of salt and pepper. Set aside.
4. Sprinkle the salmon with the paprika spice mix. Place the salmon on the grill and grill for 10-15 minutes (ours took about 13 minutes). Transfer the salmon to a plate.
5. Add the avocado to the corn salsa and toss well. Taste and season more if needed.
6. Serve the salmon with the corn salsa on top. We also served ours with cilantro lime rice.

Spinach Bacon Quiche

SPINACH BACON QUICE

INGREDIENTS

• 1 pre-made pie crust (9-inch)
• 8 slices bacon, chopped
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon nutmeg

INSTRUCTIONS

1. Preheat the oven to 375°F (190°C) and place the pie crust in a pie dish. Crimp the edges and pre-bake for 10 minutes.
2. Cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels and reserve some grease.
3. Sauté the spinach in the reserved grease until wilted.
4. In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
5. Spread bacon and spinach in the crust; sprinkle cheese on top before pouring in the egg mixture.
6. Bake for 30-35 minutes until set and golden.
7. Cool for 10 minutes before slicing

Cheesy Jalapeño Popper Baked Stuffed Chicken

 

Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients 

• ▢ 4 slices bacon, cooked and crumbled
• ▢ 3 jalapeños, chopped (remove seeds for milder)
• ▢ 4 oz cream cheese, softened
• ▢ 4 oz shredded cheddar jack, Sargento
• ▢ 2 tbsp chopped scallions
• ▢ 8 thin sliced skinless chicken breast cutlets, 3 oz each
• ▢ 1/2 cup Italian seasoned breadcrumbs
• ▢ 1 1/2 juicy limes, juice of
• ▢ 1 tbsp olive oil 
• ▢ salt and fresh pepper
• ▢ olive oil non-stick spray

Instructions 

• 1. Wash and dry chicken cutlets, season   with salt and pepper.  Preheat oven to 450°F.
  
  
• 2. Lightly spray a baking dish with non-stick spray.
  
  
• 3. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
  
  
• 4. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
  
  
• 5. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
  
  
• 6. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
  
  
• 7. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
  
  
• 8. When finished, lightly spray the top of the chicken with oil spray.
  
  
• 9. Bake 22-25 minutes, serve immediately.