Category Archives: Appetizers

On the Menu This Week: Anna’s Amazing Pulled Pork Recipe

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This week I’ll be making this dish for my dear hubby for sure. He’s all out of lunch
portions of his favourite… Hickory Smoked Pulled Pork!
(pictures posted later)

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2 to 3lbs. Pork Loin Roast

2 tbsp. Dark Sesame Oil

591mL bottle of Mug Rootbeer

3 tbsp. Colgin’s Liquid Smoke – natural hickory

1 bottle Tony Roma’s Hickory BBQ Sauce

½ cup Frank’s Hot Sauce

8 D’Italiano Hamburger Buns

2 tsp. Salt

2 tsp. Pepper

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1.     Preheat your crock-pot on High while prepping the ingredients.

2.     Cut your roast into small fist sized pieces and place in your crock-pot.

3.     Coat your roast in Sesame Oil, and sprinkle liberally with salt and pepper flipping the meat around to coat.

4.     Add a full bottle of Root-beer, we prefer the Mug brand, but I am sure that any brand would work just as well.

5.     Add the Liquid Smoke, and stir mixture well before covering the crock-pot.

6.     Cook on High for 1 hour, then reduce your crock-pot’s temperature to Low for 5 to 6 hours.

7.     Add 1/3 bottle of BBQ Sauce, again we prefer it with the Tony Roma’s sauce, but any type would work.

8.     Cook for an additional 90 minutes.

9.     Remove meat from its liquid and place in large bowl.

10.     Turn off your crock-pot and discard the liquid.

11.  Using two forks pull the pork apart.

12.  Grind a generous amount of pepper over the meat.

13.  Add all of the remaining BBQ Sauce and Hot Sauce. Stir minimally to coat the meat.

14.  Cover and microwave the bowl for 2 minutes to warm and activate the sauces.

15.  Serve over sturdy hamburger buns. Makes 8 portions.

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Perfect for game day, or as an appetizer! This recipe freezes really well in individual servings, and makes awesome hot lunches with the addition of a fresh hamburger bun.

What is your go to pulled pork recipe?
Please click “Leave a Comment” below and share with me.

Mexi-Chicken Crescent Rolls

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So I took the plunged and picked up some Pillsbury Crescent Rolls during my weekly grocery excursion. And today I decided was the day to finally make an attempt at one of Pinterest’s most Pinned recipes using the crescent rolls.

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

These Mexi-Chicken Crescent Rolls were SO delicious, and got two thumbs up from my husband!

As I love all things Mexican, it seemed a
natural choice to create a Mexi-Chicken stuffing.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

These were so easy and quick to make for a simple Saturday lunch. I hope you enjoy them as much as we did.

Mexi-Chicken Crescent Rolls

(makes 8 rolls)

1 tube Grands Pillsbury Crescent Rolls

1 Chicken Breast, uncooked

½ cup Spicy Clamato Juice (or Tomato Juice)

2 tbsp. Spicy Salsa

¾ cup Light Mayo

1/3 cup Sharp Cheddar Cheese, fine-grated

1/8 cup Jalapeno Peppers, minced
Taco Seasoning

Salt & Pepper

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  1. Slice your chicken breast into strips.
  2. Cook the chicken slices in non-stick frying pan (no oil) for 3 minutes each side. Sprinkle ½ tsp. of each – taco seasoning, salt and pepper over the slices.
  3. When flipping the chicken, add the salsa and juice to the pan. Cook for 2 more minutes.
  4. Remove chicken from pan, and dice it into very small bite-sized pieces, and let cool.
  5. Preheat oven to 375*F.
  6. Mix together mayo, cheese, jalapenos, and cooled chicken pieces in a bowl, add a bit of the cooked salsa/tomato liquid for flavour, about 1 tbsp will do the trick.
  7. Open and unwrap your crescent rolls. Cut each triangle length-wise to form two, long triangles.
  8. Place one teaspoon of your chicken mixture on the wider end of each triangle. I like to use my “Martha” gelato scoop for this step.
  9. Roll up each triangle from wide to narrow end, and place on a cookie sheet with Silpat or sprayed with Pam cooking spray. I sprinkled my crescent rolls with poppy seeds for decoration.
  10. Bake for 14 minutes. Remove and let cool for 5 minutes. And enjoy!

This made for a very impressive lunch for hubby and I yesterday. I’ll definitely be making these again. Finally I understand what all the fuss was about on Pinterest in regards to these stuffed crescent rolls.

What do you use Pillsbury Crescent Rolls for?
Please feel free to share your Comments below.

Super Easy Salsa

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One of the potluck items I was constantly being asked to bring to work by my co-workers years ago was my Epicure Selections’ Poco Picante Salsa. This SUPER easy Salsa recipe is great for a quick snack, or to add spiciness to any dish you have on the stove for dinner.

This salsa is SO easy and SO delicious that you won't ever buy pre-made salsa again

This salsa is SO easy and SO delicious that you won’t buy pre-made salsa again

Super Easy Salsa

1 – 796mL can Diced Tomatoes

Juice of 1/2 Fresh Lime

2 tbsp Epicure Selections Poco Picante Salsa Mix

Nacho Chips

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1. Drain the can of tomatoes, but catch the tomato juice
as it’s great to cook rice in tomorrow.

2. Place tomatoes, salsa mix and the lime juice into
your food processor and pulse 5 times.

3. Re-drain the salsa one more time, and serve.

It’s really that easy.

Other uses for this salsa…

– Add to cooked rice or quinoa to create a spicy side dish

– Use with your favourite Mexican recipes like my Beef Tacos

– Use as a pasta sauce for a spicy, Italian-Mexican fusion dish

– Marinade and cook chicken breasts in this Salsa

– Use at breakfast with your favourite egg dish

What do you love Salsa on top of?
Are you a fan of the hot stuff? Or do you prefer a more mild Salsa?

Spicy Marinated Mushrooms – A Great Holiday Appetizers

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At this time of year it’s a great idea to have a few last-minute appetizers to pull out of your fridge to wow unexpected guests. These marinated mushrooms are super easy to make, and hold well for 3 to 5 days in the fridge, or can try canning them for a longer-lasting product.

Tender, spicy mushrooms for the fungi-fan in your family

Tender, spicy mushrooms for the fungi-fan in your family

Spicy Marinated Mushrooms

1/2 bag White Button Mushrooms, small
2 teaspoons Salt
1/2 Cup Olive Oil
3 tablespoons Rice Vinegar
5 Garlic Cloves, thinly sliced
3 Green Onions, thinly sliced
2 tablespoons Soy Sauce, Low-Sodium
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Sriracha (or more)

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1. Boil a large pot of salted water.

2. Place the mushrooms whole into the boiling water for 7 minutes.
I do not recommend washing your mushrooms until just before you are going to cook them – a light washing is fine. I scrub mine 4 at a time in my hands under running water.

2. In a small bowl, whisk together olive oil, vinegar, garlic, green onions, soy sauce, red pepper flakes, and sririacha.

3. Once the mushrooms are done boiling, drain them, and place them into a large resealable container.

4. Pour the liquid over the mushrooms, stir together, and cover with the lid.

5. Let your container sit on your kitchen counter to cool.
Allow the mushrooms to begin their marinading process at room temperature for a couple of hours.

6. Then you can refrigerate your mushrooms, and use as needed.

7. Create an Antipasto Platter by adding Roasted Red Peppers and Roasted Garlic. Serve the mushrooms with on a platter with room-temperature cheeses, deli meats and crackers or baguette.

TIP: The spicy taste is great!!! For a more intense flavour, pull the mushroom stems out of the caps before boiling which will allow the marinade to permeate into the mushroom from the inside.

These little, succulent snacks go well with any appetizer spread

These little, succulent snacks will go well with any appetizer spread you can dream up this Holiday season

Other Uses…

* Diced the marinated mushrooms up and use as a condiment on burgers or beef dip sandwiches.
* Mince them up to use as a mushroom tapenade on french bread.
* Pop off the stems, and pipe in some soft cheese like Boursin for a fancier appetizer.
* They’d be a great accompaniment to any steak.
* Excellent choice for use in any salad, especially to dress up a Caesar salad with fresh tomatoes.

What do YOU like to have with these mushrooms?
Please feel free to share your uses below in the Comments section.

Manitoba-Made Beef Short Ribs

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Click the logo for more great recipes featuring Manitoba made product

Last week I was cruising through my local butcher, and saw some packages of beef short ribs. I’d learned previously that my Food Fare (Portage and Mount Royal) only carries Manitoba Beef, so I knew I was getting a great quality product.

You might ask why I would bother to make Short Ribs for lunch… well I didn’t… I made them for dinner the night before. And wow were the leftovers amazing! So DO make extras when you try this recipe, because, like Lasagna, they are even better the next day!

Here’s a really, simple recipe that you can try (especially if you’re living in Manitoba) as it features Bon Vivant! Korean BBQ Sauce – a BIG favourite in our home. I love all of their products, but this one is my #1 choice.

Just five ingredients needed

Just six ingredients needed

By the way, I think that this recipe would also make a

n awesome appetizer for a small party.

Falling off the bone short rib goodness

Falling off the bone short rib goodness

What you will need…

Peanut Oil

10 Beef Short Ribs

1 Large Onion, rough chopped

4 cloves Garlic, rough chopped

1 cup Korean BBQ Sauce

1/2 cup Orange Juice

1. Heat 2 tablespoons of Peanut Oil on High in a deep, Dutch Oven, kind of pot.
I prefer to use Peanut Oil for searing as it has a higher smoke point than most cooking oils. But if you’re allergic to nuts, then pick one of these other choices, or use whatever you have on hand.

2. Pat your short ribs dry (on both sides) with a paper towel to remove any excess moisture otherwise it will hamper your ability to get a good sear on the meat.

I learned that trick from watching Julie & Julia!

3. Carefully place each rib into your hot oil, but do not crowd the pan.
I only put 5 ribs in at a time.

4. Sear the bottom side of the rib for 1 minute, then flip and sear the other side for a minute.
It’s okay to cover the pan while searing to avoid oil spatters.

5. Remove the seared ribs to a clean plate, and repeat for remaining ribs until all the ribs have been seared off.

Sear the ribs in smaller batches

Sear the ribs in small batches

6. For the next step, turn down your stove to medium high, and place your chopped onion and garlic into the oil to cook for 2-3 minutes, stirring often.

You should have a nice base of onions to lay the ribs upon

You should have a nice base of onions to lay the ribs upon

7. Pour in a cup of your favourite BBQ sauce, and 1/2 cup of orange juice.

You could even add bell peppers to this or any other vegetable to make it more stew-like

You could even add bell peppers to this or any other vegetable to make it more stew-like

8. Place the ribs on top of the onions so that they sit-up about halfway out of the braising liquid.

9. Cover the pot, and turn down the heat to Medium-Low. Cook at a light bubble for 2 hours.

NOTE: Be careful not to over-cook the ribs though… I went a bit beyond the 2 hours, and they were REALLY falling off the bone.

10. Serve with my Oven-Baked Basmati Rice recipe. I also like to mix my veggies right in to the rice before I serve it.

Don't these just make your mouth water?

Don’t these just make your mouth water?

This recipe made 3 portions.

Don’t forget to save a bowl of this yummy goodness for your LunchFor1 the next day. You can thank me tomorrow!

UPDATE: January 6, 2013This recipe is just so tasty that we wanted to make it again already using the homemade sauce.

UPDATE: January 6, 2013
This recipe is just so tasty that we wanted to make it again already using the homemade sauce.

This was my first time cooking Short Ribs,
but I’m keen to know how you cook your Short Ribs.

Please feel free to leave your recipe details in the Comments section.

Quick Italian Sausage Sloppy Joes

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Thank you Johnsonville for bringing out loose-form Italian Sausage meat! I don’t know about you… but I always detested having to take the sausage meat out of the casings. Here’s a quickie 5-minute meal, and my quickly written blog post.

5-Minute Italian Sausage Sloppy Joes with Feta and Dill Pickles

5-Minute Italian Sausage Sloppy Joes with Feta Cheese and Dill Pickles on the side

I had defrosted this spicy sausage meat last night, and used about half of it on our homemade pizza. It added just the right zing!

However, I was left with about half a package to cook up today along with some thinly sliced onions. Now… what to make for lunch?

I was inspired to create a twist on one of my favourite, childhood  lunches – Sloppy Joes. Typically, I use ground beef and Heinz’s Chili Sauce to make mine on toasted buns. But today… I tried something different.

In a nutshell, here’s what I did…
1. Place meat in fry pan, and use your potato masher to break it up.

2. Add the sliced onions, and fry together with a squeeze of Sriracha and Worcestershire Sauce.

3. Slather Toasted Garlic and Horseradish Dip on the buns.

A new find while traveling last summer from Robert Rothschild Farm.

A new find while traveling last summer from Robert Rothschild Farm.

4. Top the buns with the cooked meat and onion mixture, and feta (mine was homemade – salty-goodness).

5. Serve with a side of dill pickles. I like to crinkle-cut mine!

Best thing I ever bought at Ikea - a veggie crinkle cutter.

Best thing I ever bought at Ikea – a veggie crinkle cutter.

Hope you love it as much as I do!

How do you make your Sloppy Joes?
Please feel free to share in the comments section below.

Learn how to make your own cheese from scratch,
check out my instructor’s easy-to-follow RECIPES.

5-Minute Peel&Eat Shrimp

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5-Minute Peel&Eat Shrimp

Today is a very cold day in Winnipeg (woke up to -18*C). I was a “nice wife” and let my dear hubby take the car downtown to his office instead of taking the bus in the brrrr temps. So it was time to get creative for Lunch for One. Plus, I wanted to feel like I’d escaped the land-locked centre of Canada by pretending I was eating Peel&Eat Shrimp down on the warm Gulf of Mexico.

Firstly, there was no way I wanted to peel all a pound of 70/90 count shrimp before I cooked them, thus the need for an easier solution. I was also still hungry after my usual morning bowl of Cheerios, so I knew that I needed to bump up my protein intake today. Bacon was my 1st protein choice… but I’m trying to eat healthier, and to “release” some of the post-surgery weight I’ve gained. So a good ol’ fashioned shrimp boil seemed like a perfect choice!

However, I have to admit that I’ve never boiled shrimp before – I usually fry them in garlic butter. But I love the juicy shrimp rings that you eat at cocktail parties at this time of year, so I thought I’d try creating a flavourful water bath for the little guys, and here is what I came up with on the fly…

Boil – Cook – Drain – Chill – Drain – Serve

My Easy and Quick How-To:

1lb of 70/90 count unpeeled shrimp (thawed in cold water)

1/2tsp of each:
sea salt
whole peppercorns
dehydrated minced onion
red chili pepper flakes

1 star anise pod
2 bay leaves

NOTE: Double the spices if you use three or more pounds of shrimp for a party.

1. Bring the water to a boil in a small pot, with the spices. Add shrimp and cook for 90 seconds.

2. Drain in strainer. Place shrimp in an ice bath. Drain shrimp. Pick out shrimp from spices and ice cubes.

3. Serve with a store-bought tangy cocktail sauce, and enjoy! You’ll never want to buy pre-cooked shrimp again.

Healthy and Easy Lunch for One

TIP: If you are doing large quantities for a party, I’d suggest finding yourself some cheesecloth and tying up the spices in a spice bag for a quicker cleanup.

Here’s a link to My Recipe TV’s Youtube video on How to Make a Spice Bag.

Please let me know how you experimented with this recipe, and/or how you boil shrimp – wherever you may be.