Pork Shoulder and all it's Glory

This week pork shoulder was on sale at the grocery and I am not one to deny the pig. When you are shopping on a budget and trying to get the most out of your food, pork shoulder is the way to go. Our family got 3 delicious meals out of this pork shoulder.
The best way to cook this piece of meat is low and slow. I use a Dutch oven but a crock pot works just as well. Rinse your pork, score it on the fat side, and place it in your pot. I season mine with plenty of salt, cumin, oregano, and pepper. I also add in one diced onion, some minced garlic, and one bunch of fresh cilantro. Add in about 1 inch of water to the bottom of the pot. If using a Dutch oven place in the oven at 325 degrees for 3 1/2 to 4 hours. For a crock pot cook on high for about 5 hours. You want your pork to be fork tender so you can easily shred the meat.

The first night we basically turned our kitchen into our own Chipotle. I made some cilantro rice, heated up some black beans (yes from a can!), cut up some cherry tomatoes, sliced avocado, and topped with shredded Monterey jack cheese and sour cream. I also had some flour tortillas and salsa verde out. It was perfect. My boys made their own tacos and I made my own burrito bowl! Kids seem to eat more when they feel they made their own food.





The second night I took some of the shredded pork, placed it in a bowl and added 1 cup of Herdez salsa, 1/2 cup Herdez salsa verde, the left over black beans, 1/2 cup shredded Monterey jack cheese and mixed it all together. I placed the mixture in a casserole dish and topped with corn muffin batter. Just use your favorite corn muffin mixture and follow the directions on the box. I always add in sweet corn from a can to my corn bread. Once you top your casserole with the corn muffin mix, bake at 400 degrees for 25 minutes or until the muffin mix is cooked through.
This meal was perfect for our cold weather. I used up all my leftovers from the night before and it was such a good hearty meal.

Lastly we made our absolute favorite breakfast. My husband and I used to frequent this charming Hawaiian café in San Diego called Lelani's. They had this dish the Ono Kahlua, it's like corned beef hash and eggs but the Hawaiian version and so much better! Every time I cook pork shoulder I recreate this dish for my husband. He loves it and you know ladies the way to a mans heart is through his stomach! All you do is cook some rice, place your rice on a plate and top with some warmed up shredded pork shoulder. Then fry up 2 eggs any way you like (we like ours sunny side up, the yolk just adds this extra sauce..mmmmm) place your eggs on top of the pork and that's it. Serve it with soy sauce and hot sauce! Best breakfast ever!






There you have it, Pork 3 ways! It may take a few hours to cook this pork but the end result is 3 easy and delicious meals that will get you and your family through the week!

Reuben Dip - Your best game day snack

Around Cincinnati we love our Sauerkraut and we love a good dip at a football party! This Reuben dip goes hand in hand with fall, football, and a good brew. It's tangy, cheesy, baked until it's bubbly, and oh so bad for you (shhhh!). I actually got this recipe from one of my mom's friends and every time I serve it up someone is asking me for the recipe, so here it is.

Reuben Dip
16oz sauerkraut
8oz   Swiss cheese
8oz   buddings corned beef
1cup mayonnaise
Rye Triscuit's for serving


Pre heat oven to 350

Strain your sauerkraut in a colander. Cut up your corned beef into small pieces and shred the entire 8oz of Swiss cheese. In a mixing bowl combine the sauerkraut, corned beef, and Swiss cheese. Add in the mayonnaise and blend together. You want a tuna like consistency. You may need to add more mayonnaise. Once the dip is all mixed and has a nice consistency place it in a 9x13in baking dish and spread evenly. Bake until its bubbly about 25 min.
Serve hot with Rye Triscuit's on the side.
There you go easy cheesy Reuben Dip!!

Butternut Squash Soup with Sage

Halloween has come and gone and we have officially stepped into November. With the cold brisk air and the leaves that are covering my yard, I know it won't be long until those leaves turn into to snow. November is a great month with so many exciting things happening. The leaves have officially changed to their full fall colors, there is a smell of bonfires and football in the air, and at the end of the month we get to reconnect with our loved ones around a table full of some of the greatest things in life! I love to cook always, but I really love to cook in the fall.
I made a Butternut Squash soup the other night that was so delicious, it was perfect to set the tone for the upcoming holiday season. This is a simple recipe with big flavor. It's so smooth and silky, and a nice piece of a toasted baguette that has been rubbed with garlic makes for a perfect utensil!
My boys love this soup and I hope your family does to.

Butternut Squash Soup with Sage

2 butternut squash (peeled and cut into cubes)
2 apples ( peeled and cut)
1 large yellow onion
3 cloves garlic minced
1/4 cup fresh chopped sage
1/2tsp nutmeg
8 cups chicken or vegetable broth
salt
pepper

First peel, cut, and clean your butternut squash. Butternut squash has seeds inside you want to make sure you spoon them out, just like a pumpkin. Cut your squash into large cubes and do the same with your apples. Heat your soup pot on med high and add a couple Tablespoons olive oil. Saute your onion until translucent then add in your garlic, apples, salt,  and butternut squash. Continue to sauté for another 5 minutes while stirring occasionally. Add in your sage and cook another 2 min. Pour in your chicken broth and let simmer for a good 30-45min. You want your butternut squash to become fork tender and for all the flavors to come together.
Take your soup off the heat and very carefully with your emersion blender (hand blender) blend on high until your soup is totally smooth. Place your soup back on a low heat and add in your nutmeg. Add salt and pepper to taste.
I top mine with some fried sage and a toasted garlic baguette on the side for dipping!
Embrace the season and cook from the heart, that always works for me!!