BBQ Pulled Pork

What’s not to love about a pulled pork sandwich!? Yes, it can take some time to cook especially if you use the slow cooker method, but I can show you a way to make it in half the time. This dish is perfect for gatherings. You can set up a toppings bar and I’ll give you tips on what else you can use with your pull pork, if a traditional bun is not your thing. I have something for everyone, now let’s cook!

Serves: 8 -10  Total time: 3 hrs

·Salt and pepper to taste

·2 Tbsp brown sugar

·2 Tbsp paprika

·2 Tbsp of cumin

·2 Tbsp garlic powder

·2 Tbsp of oregano

·1 Tsp cayenne pepper

·4 pound boneless pork shoulder roast

·2/3 cup apple cider vinegar

·2 Tbsp Worcestershire sauce

·1/2 Tbsp liquid smoke

·1 1/4 cups BBQ sauce – use your favorite


Pre-heat oven to 375. In a small bowl whisk together brown sugar, paprika, garlic powder, and cayenne pepper, oregano, and cumin together and set aside.

Place pork shoulder on a flat surface and we are going to break up this roast into large chunks. It does not have to be perfect, we want large chucks about 2 x2 inches. This will allow the roast to cook in a shorter time. You can leave whole but will cook in about 4-5 hours, breaking it down will cook in 2-3 hours. Now salt and pepper all your pieces well in a large baking dish, and then sprinkle mixture over the roast. In another bowl combine apple cider vinegar, Worcestershire and liquid smoke no liquid smoke don’t worry you can leave out, now drizzle everything over your pork pieces. Cover with foil nice and tight and place in oven. If using a slow cooker, cook on low heat 8 - 10 hours.

Remove roast from oven and shred (leave broth in pan). Return shredded pork to pan with broth (if broth is in excess strain some out)  pour in barbecue sauce and toss. Return to oven uncovered for 20 minutes. This flavorful shredded BBQ pork can be made with chicken or beef! And you don’t have to top with slaw, although very delicious you can have a toppings bar for the crowd like pickles, avocado, pickled onions, even chips! Don’t want a bun, you can have pulled pork nachos with all your nacho toppings and gooey melted cheese or place between flour tortillas and cheese and you have a quesadilla, top on a crispy corn tortilla with slaw and avocado and that’s a tostada! Options are endless and delicious. Serve hot and have fun creating your favorite way of eating this classic dish. Enjoy!

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Chicken Francese

Lemons have to be one of my overall favorite foods from any food group. I can use it in my tea hot or cold. It can be candied or preserved. It can be used for sorbet or a tangy pie. It’s truly a gem. But today I’m taking it to a frying pan and making one of my absolute favorites, Chicken Francese. This lemony chicken dish has to be my favorite summer eats! I’m also going to show you how to transform this dish into a cold pasta salad for really hot days! Let’s get cooking…

Serves: 4 Total time: 40 minutes

·4 skinless, boneless, chicken breasts

·All-purpose flour, for dredging

·salt and black pepper to taste

·4 large eggs

·1/4 cup extra-virgin olive oil

·1/2 lemon, with rind, cut in thin rounds

·1/2 cup dry white wine, such as Pinot Grigio

·1 cup chicken broth

·1/2 lemon, juiced

·2 tablespoons unsalted butter

·1/4 cup chopped flat-leaf parsley

Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. This will make chicken tender and will lessen the cook time. Put flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs until really combined. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden, turning once. Do not have the oil too hot, you don’t want to burn the egg coating. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir well with fork or small whisk to incorporate and dissolve the flour. Reduce the heat to low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 3-4 minutes to heat the chicken through and thicken sauce. Taste sauce and season with salt and pepper if needed. I love to serve this over garlicky or buttery noodles, garnished with chopped parsley, and served hot. This is dish can be enjoyed hot or cold.

To serve this as a cold dish (great for crowds) cut chicken into chunks and follow same steps once done set aside to cool. Now boil some pasta, bowtie pasta works great – or any pastas you may have. Follow instructions on package, once cooked rinse in cold water, and strain well. Stir in cooled off chicken and stir. I love adding in fresh spinach to complete this cold pasta salad. Any way you serve it, its going to be delicious. Enjoy!

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Crab Salad

Crab salads are ideal for hot summer days! The beauty in creating crab salads come from the freshness within the ingredients and the multiple ways in which it can be enjoyed. Whether prepared over fresh greens like spinach or arugula or topped on a buttery brioche bun as a crab roll, the options are endless. My favorite way to enjoy a freshly made crab salad is over avocado and eating it with crispy corn chips. Let’s get cooking! You can have fun creating your own favorite way of eating this delicious dish.

Serves: 4 Total time: 25 minutes


·2 Hass avocado – medium size – peeled cut in halves

·8 ounces lump crab meat – claw meat works too

·¼ red onion small dice

·Juice of 1 whole lime

·¼ cup of mayonnaise

·2 tbsp chopped fresh cilantro – parsley works too

·½ cup of grape tomatoes cut in halves or 1 large tomato in small dice

·1/2 teaspoon olive oil

·Salt and pepper to taste

In a large bowl add in crab meat, red onion, tomatoes, lime juice, mayonnaise, and fresh herbs. Mix together and taste. Now add in your salt and pepper and olive oil. Mix again and set in fridge until ready to serve. If you like it creamier add in another spoonful of mayonnaise or sour cream and mix. Take avocados and cut them in halves. Serve cup side up and stuff the avocado with the crab mixture. Sprinkle a few greens on the plate if you have them. I enjoy this dish with corn chips. A hearty mouthful of crunch, crab, and avocado! It is delicious. You can serve this in so many ways. Feel free to add in whatever you have. You can also cook some pasta and rinse in cold water. Toss with leftover crab and you have a crab pasta salad. Or add in an egg and breadcrumbs and you can make crab cakes. The possibilities are endless. Have fun creating and enjoy!

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