Pulled Pork – A meal that can last all week!

It is the holiday season. Life is busy and people are tired. With all the parties and baking, meal planning can become overwhelming. One of the greatest life-hacks all home cooks should know is that prepping meat like pulled pork and reusing it in a variety of ways throughout the week can save you tons of time and energy in the kitchen. Here is a simple pulled pork recipe that, with a little creativity, can be served in five different ways!

Slow Cooker Pulled Pork Recipe

What you will need:

  • 1 boneless pork shoulder (at least 3 lbs in weight), skin and excess fat removed
  • 1 medium onion, chopped
  • ½ cup chicken broth
  • 2 cups bbq sauce (bottled or homemade)
  • 2 tbsp mustard
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

In a slow cooker, place pork on top of chopped onion. Add broth, cover and cook on low for 8 hours. For truly tender pork, remember ‘low and slow’ is always the best method! Remove from heat and allow meat to cool. Once cooled, pull meat into shreds (removing fat and gristle as you go). Remove excess fat from slow cooker by skimming the top of the liquid. Return meat to slow cooker and stir in remaining ingredients. Cook for 1 hour on low.

Pulled Pork – A meal that can last all week!

5 Days of Pulled Pork

Monday- BBQ Sandwiches

You can’t beat the classic BBQ pulled pork sandwich! Simply serve your pulled pork on a toasted bun with a side of coleslaw and sweet potato fries and call it a night!

Tuesday- Pulled Pork Tacos

For a Mexican inspired twist, try serving your leftover pulled pork on warm corn tortillas. Top with sliced avocados, shredded cabbage, sliced radishes, fresh cilantro, feta crumbles and a splash of lime juice!

Wednesday- Pulled Pork Salad

Combat that mid week slump with a fresh garden salad topped with a serving of chilled pulled pork! Dress with your favorite vinaigrette or a creamy ranch and you have the perfect lunch meal!

Thursday- Egg Rolls

Time to switch up the flavors a bit with this Asian inspired dish! All you will need is a cup of pulled pork, diced green onion and celery, shredded carrot, and about a ½ teaspoon of both minced garlic and soy sauce. Combine all of the ingredients in a mixing bowl. Spoon into the center of eggroll wrappers and wrap everything up nice and tight. Finally, fry or bake until light golden brown!

Friday- BBQ Pizza

Mix up your usual Friday night pizza night by using what’s left of your pulled pork. Keep it simple by purchasing a premade pizza crust (obviously homemade dough is delicious too). For the sauce, simply mix ½ cup marinara with ½ cup of your favorite bbq sauce and spread evenly across crust. Top with leftover pulled pork, sliced red onion, pineapple chunks, and plenty of mozzarella cheese! Bake at 450 degrees until your cheese is melted and bubbling!

 

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Cabbage Beef Soup

Alright, it’s got cabbage in it, and not everyone loves cabbage. But hear us out! Cabbage in soups can be great filler, and it will absorb the seasoning and flavor of the soup. It takes up space in the soup and your stomach, and is great for making a satisfying stew on a budget. You don’t need to spend a lot of money to have a great meal, whether you’re feeding just yourself or a large family after a hard day at work and school. In a cabbage and beef soup, you may find a new love for cabbage, and the satisfying flavor of cabbage and beef! Try out this recipe for a cabbage and beef soup that you’ll love every day of the week!

Ingredients

1 lb lean ground beef
½ teaspoon garlic salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
3 cloves chopped garlic
¼ cup chopped onion
2 stalks celery, chopped
1 can kidney beans
½ head cabbage, chopped
1 can diced tomatoes
1 can water
4 beef bouillon cubes

cabbage

How to Make the Soup

When you’ve got a spare hour, pull out a large pot and add in the beef and onion. Use the stove to brown the beef and cook it up until both the beef and onion are nicely cooked. Add the rest of the ingredients to the pot and cook on high heat until boiling. Once it’s in a nice roiling boil, lower the heat to medium, place a lid on, and allow the soup to simmer for an hour. When the hour is up, test the cabbage for how thoroughly it’s cooked. If necessary, you can cook for another 10-20 minutes, as long as you stir it thoroughly.

Still Wary of Cabbage?

Cabbage is usually one of the cheapest items in your produce aisle, and though it’s not as healthy as kale or spinach, it still contains quite a few nutrients. It has trace amounts of Thiamine, Riboflavin, Niacin, Calcium and Iron, as well as a high amount of Vitamin K. There’s not a lot of calories in cabbage, and they’re low in sugars, and carbohydrates. When combined with a beef stew, it absorbs the meaty flavor, and becomes less crunchy. You’ll chew through more than you’ll just drink, helping your stomach feel fuller more quickly, and avoid you being hungry again later on. Cabbage makes a lot of sense, if you’re working long hours and need to feel full without eating too much of the more expensive items.

A beef and cabbage soup might not be at the top of your gourmet wish list, but it’s a great and filling meal when you’re on the go, and very affordable. Stock up on ground beef when it’s on sale and freeze it until needed, and your beef and cabbage soup will save you even more money in the long run! Next time you’re in the produce aisle, grab a head of cabbage, and try this simple and filling recipe, enough for you and the whole family!

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Teriyaki Salmon Collars

Many people believe that salmon collars are “fish bones” and just throw them away. The truth is that there is a lot of meat left on the collars nine times out of ten and that meat is just completely wasted. Another benefit of salmon collars is that they are usually very inexpensive. If you go to your local grocery store and ask if they have any salmon collars, in most cases they will, if the are selling fresh salmon steaks, and you will be able to get these collars for a discounted rate—as fish bones. Not only are the salmon collars relatively inexpensive, they are also full of flavor, making them one of my favorite meals. Many people have had salmon collars at sushi joints or other restaurants, yet they believe that it is too complex of a meal to cook at home. I’m here to show you the opposite. Here is an easy recipe to make salmon collars.

Teriyaki Salmon Collars

Serving Information

  • This recipe serves 4 people
  • Preparation time is 3-5 hours
  • Cook time is under 10 minutes
  • The total time to make teriyaki salmon collars is approximately 4 hours and 10 minutes.

What You Will Need To Make Teriyaki Salmon Collars

  • Mirin
  • Sake
  • Soy Sauce
  • Sugar
  • 4 Salmon Collars

How To Make Teriyaki Salmon Collars

Make Your Own Teriyaki Sauce, How You Like It!

If you wish, you can feel free to buy a pre-made sauce at the grocery store. However, if you make your own, you can make it exactly how you want it. The main ingredients are as follows: Mirin, Sake, Soy Sauce, and Sugar. Just start mixing until you come up with the flavor you like. For my teriyaki sauce, I use ¼ cup sugar, 1 ½ cups of soy sauce, ½ cup sake, and 1 tablespoon of Mirin. However, we all have different tastes and likes so make sure to experiment and create a sauce that you can use again and again.

Let the Salmon Collars Marinate

Put the collars in a large Ziploc bag. You have to break them up and but 2 in 2 different bags. Pour in the marinade that you created or that you purchased from the store. Let it sit and marinate for 3 to 5 hours.

Cook the Salmon Collars

When you are ready to cook the salmon and it has had plenty of time to marinate, remove the salmon from the Ziploc bags. Then, put the salmon on the grill. As the fish is cooking, paint the remaining teriyaki sauce on the salmon collars. You can also choose to cook the fish in a frying pan and still adding the teriyaki sauce as it cooks. You will know when the salmon is done cooking when it becomes flakey and cooked through the center. It will only take about 4 minutes on the grill, depending on how much steak is left on the collar.

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Fried Rice with Sweet Soy Sauce

Fried RiceFried rice is a favorite food of many people. However, few people feel comfortable preparing fried rice on their own. They reserve this delicious dish for when they visit their favorite Chinese restaurant or Japanese Steakhouse. You can make fried rice at home. This is a delicious recipe for fried rice with sweet soy sauce that will compliment both chicken and shrimp or can be served alone with some radishes and water chestnuts on top. The most difficult task is to make the rice. Pay attention to the package directions to prepare your rice. You don’t need salt or chicken broth for the rice as the soy sauce and vegetables will flavor it well. Try our fried rice with sweet soy sauce for a restaurant quality treat that you can easily make at home.

Ingredients for Rice

  • Two or three tablespoons peanut oil
  • Four cups cooked rice (prepare according to package directions)
  • Four eggs (well beaten with a dash of salt and pepper)
  • Three shallots, finely chopped
  • One chili pepper, sliced and deseeded
  • Two garlic cloves, crushed
  • One lemon or lime, halved

Ingredients for Soy Sauce

  • ¼ cup soy sauce (you can use low sodium soy sauce)
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground ginger

Directions

  • Heat one tablespoon peanut oil in a large sauté pan or WOK.
  • Pour in the beaten eggs and stir until just set. Remove and set aside.
  • Add the rest of the peanut oil and reheat the pan.
  • Add the shallots, pepper and garlic and sauté for three to five minutes.
  • While the shallots, pepper and garlic are cooking, add the soy sauce, brown sugar and ginger to a small sauce pan and heat on medium, stirring occasionally, until the brown sugar melts.
  • Add the prepared rice. Turn with a non-stick or wooden spoon to incorporate the ingredients and brown the rice. This will take about four minutes on medium/high heat.
  • Add the eggs to the rice and chop the eggs while turning the rice until the mixture is well blended. Tip: Use the flat side of the spoon or a spatula to mash the rice down in a repeating motion after you have the egg mixed it. This will help the rice brown evenly.
  • Add the soy sauce mixture and stir.
  • Squeeze the juice of half a lemon or lime into the rice.

Serve the fried rice with sweet soy sauce with a splash of lemon or lime on top along with a little chopped basil and cilantro. For added scrumptiousness, make an extra portion of the sweet soy sauce to use as a dressing for some pan cooked shrimp or chicken.  Add a tablespoon of peanut oil to a skillet and heat on medium high. Then add some shrimp (peeled and deveined) or chicken breast cut into 1 inch cubes. Cook until done (shrimp will be pink and chicken should be 165 degrees internally) and finish off with the sweet soy sauce. Serve this on top or to the side of the rice.

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Frugal Cooking: Taco Soup

Taco SoupWant to make some awesome soup for dinner but don’t want to break the bank? Home cooking, even with a fairly long list of ingredients can be very purse-friendly and you can finagle the recipe to swap out or leave out some ingredients if you have picky eaters. A great way to invent your own recipe is to try several and take the best parts of each and combine into your “signature” taco soup recipe.

Homemade Taco Seasoning

If you are like me, you don’t usually have any taco seasoning on hand. I would only buy some when I was planning to have tacos. So a few years ago I decided to make my own seasoning. This is perfect because it has so many uses (tex-mex beef, quesadillas, etc), and it allows me to tweak the mixture however I like. Cumin is the spice that makes it taste Mexican to me, so I usually add a little extra cumin when I make mine, and this is super easy.

Mix together 2 tsp of chili powder, 1 tsp of garlic, 1 tsp of cumin, 1 tsp of corn starch (to thicken), and 1 tsp of salt (feel free to leave that out if you are trying to cut down on salt) and that’s it. I whisk with a small amount of water to dissolve all the powder before adding to my meat mixture. That’s it! Easy I always have these spices on hand.

Crockpot Taco Soup

The crockpot is great for making soups. The long cooking time allows the flavors to meld with and complement one another.

Begin by browning, crumbling, and draining ½ pound of ground beef (or turkey or venison), then add to the crockpot along with ½ of a small onion (chopped), ½ tbsp of taco seasoning, 1 can of drained kidney beans, 1 can of drained corn, 1 can pork and beans, 1 (28 oz can of diced or whole tomatoes, and 1 (8 oz) can of tomato sauce. Cook on low for 4 to 6 hours and serve with tortilla chips, sour cream, and cheese.

Hillbilly Crockpot Taco Soup

This is another great crockpot soup.

Brown 1 pound of ground beef with 1 chopped onion in a medium skillet and drain. Place the ground meat in the slow cooker with 2 cans of Rotel, your choice of 2 cans of beans, 1 can of corn, 1 pkg. of taco seasoning (more if you like it spicy), 1 pkg. of ranch dressing mix, 8 oz of tomato sauce, and 2 cups of water. (Do not drain cans). Stir well and cook on low for 8 hours or 4 hours on high. If you like your soup to be a little more soup-y, add a little more water.

Taco Rice Soup

This is another variation on taco soup in the crockpot and super easy to put together.

Brown ½ pound of hamburger, 1 chopped medium onion, ½ cup of diced bell pepper, 1 (15.5 oz.) can of black beans, 1 (15.5 oz.) can of white beans, 2 cups of cooked rice, 1 (15.5 oz.) can of corn, 2 (15.5 oz.) cans of diced tomatoes, 1 (15 oz.) can of tomato sauce, 2 cups of water, and 3 tablespoons of taco seasoning mix. Cook on low for 6 hours and serve with crushed tortilla chips and shredded Mexican cheese.

It’s time to get cooking! Enjoy.

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