Recipe Blog

Hot Little Suppers — Roasting and Slow Cooking

Pork Pappardelle Ragu

Posted by Callies Biscuits on

Slow roasting a big piece of pork is something I do often. I'm always open to new ways to prepare my favorite cuts. I watched America’s Test Kitchen and saw them pairing this big piece of braised pork with pasta. It sounded absolutely delicious so I decided to try it for our supper.

The lemon and the wine were the perfect marriage of salty, tangy, and glossy. It became so popular in our house that it made the birthday dinner menu. Sarah begged for this dish! This pork pappardelle ragu is perfect for weeknight supper but elevated enough for a dinner party!

   

Pork Pappardelle Ragu

You'll Need

    - 1 (3 pound) pork shoulder - 2 tablespoons canola oil - Zest and juice of 2 lemons - 1 white onion, chopped - 1 head garlic, minced - 2 cups dry white wine - 6 sprigs fresh thyme, tied with kitchen twine - Parmesan rind - 3 large carrots, peeled and chopped into quarters - 1 bag spinach - 1 pound pappardelle pasta - ¼ cup flat leaf parsley, chopped - ¼ cup grated Parmesan - 3 tablespoons butter - Salt and pepper

How To

    1. Preheat oven to 325°F. 1. Salt and pepper both sides of the pork. Heat a large dutch oven to medium high heat and add the canola oil. 1. Sear the pork on all sides (about 3-4 minutes per side). Remove the pork from the pot and set on a plate. Turn the heat down to medium low. Add the onions and garlic and sauté for 2-3 minutes, scraping up all of the brown bits. 1. Add the pork back into the pot with the onions and garlic. Add the lemon juice, zest, wine, Parmesan rind and thyme bundle. Cover with a lid and place in the oven for two hours, turning the pork at the halfway mark. 1. After two hours add the carrots, stir and place back in the oven for one more hour. 1. Pull pork out of the oven and remove the Parmesan rind and thyme bundle. With two forks pull off the fatty parts while separating the pork into shreds. Discard the fatty pieces. 1. Boil the pasta in salted water, cook until al dente. Before you drain the pasta reserve one cup of the pasta water and set aside. 1. Add the pasta, spinach and butter to the shredded pork. Stir to combine. Turn the stove top to low heat to incorporate everything. Add a little of the pasta water to thicken the mixture. 1. Remove from heat. Top with fresh chopped parsley and grated Parmesan. Serve immediately and Enjoy!

      "Serving with pasta makes it more elegant versus just a pork butt." ~Carrie

      Cerveza Soaked Carnitas

      Posted by Callies Biscuits on

      After a day of fun in the sun, I love to enjoy these cerveza soaked carnitas! Before heading to the beach or out on the boat, I do a quick prep and place all of the ingredients into the crockpot on low to cook all day.

      If you have kids, you know it can be exhausting being out and about all day. This is the perfect meal for those long sunny days. The slow cooker allows you to be free to enjoy the sunshine, family, and friends for hours without worrying about supper. It is muy bueno to walk through your front door and be taken over by the sweet and spicy aroma of this dish.

      Cerveza Soaked Carnitas

      You'll Need:

        - 1 (5 to 6 pound) pork shoulder - 2 tablespoons of bacon grease - 1 grapefruit, juiced - 1 orange, juiced - 3 limes, juiced - 4 garlic cloves, cut in half - 1 white onion, sliced - 1 jalapeno, cut in half - 1 bottled beer

      How To:

        1. In a crock pot, place the sliced onions, garlic and jalapenos in the bottom of the pot. 1. In a small bowl, mix together the dry rub ingredients. Pat the dry rub all over the pork. 1. Heat two tablespoons of bacon grease in a cast iron skillet or dutch oven over medium high heat. Carefully place the pork in the skillet and sear 1-2 minutes on all sides. 1. Remove pork from pan and add to the slow cooker. Pour the citrus juices and the bottle of beer over the pork. Set crock pot on high for 4 to 5 hours or for 8 to 9 hours on low. 1. Preheat oven broiler to high heat. 1.Once the meat is tender, remove form the crockpot. Separate and discard the fat and bone. Pull the meat apart and place on a baking sheet. Broil for 5 minutes or until the meat has crisped. 1. Serve with warm corn tortillas, freshly chopped avocado, pico de gallo, cotija cheese (or feta), sliced limes, and sliced jalapenos. Enjoy!

      For the Spice Rub:

        - 2 teaspoons of cumin - 1 tablespoon of chili powder - 2 teaspoons of oregano - 1 teaspoon of cinnamon - 1/2 teaspoon on cayenne - 1 tablespoon of salt - Freshly cracked pepper

        "You know I love a meal that transports you somewhere.  These carnitas take me to paradise every time!" ~Carrie

        Korean Pot Roast

        Posted by Callies Biscuits on

        Everybody loves a great pot roast! It is something that my family has at least once a week during the colder months. A pot roast is such an easy dish to have for family suppers and it makes your whole house smell divine. One of my dearest friends, Amanda Seay, often shares some of her wonderful recipes with me. This one came from her and we love to use it to spice up our regular old pot roast and give it Korean style!

        ingredients

        Korean Pot Roast

        You'll Need:

          - 3-4 pound marbled chuck roast - 3 yellow onions sliced - 5 turnips, peeled and chopped - 10 garlic cloves, skins peeled - 2 cups carrots, chopped - 1/2 cup soy sauce - 1/2 cup mirin - 1 cup water - 1 tablespoon sesame oil - 2 tablespoons vegetable oil, divided

        How To:

          1. Preheat oven to 350°F. 1. Heat 1 tablespoon of vegetable oil to medium heat in a large dutch oven or heavy pot. Simmer garlic in vegetable oil for 3 to 4 minutes and then add the onions. Sauté for 8 to 10 minutes or until onions are tender and golden brown. 1. Remove onions and garlic from pot and set aside. Add the remaining tablespoon of oil to the pot and turn the heat up to medium high. 1. Add the chuck roast to the pot and sear for 1-2 minutes on all sides. Return the cooked onions and garlic to the pot. 1. In a small bowl whisk together the soy sauce, mirin, water, and sesame oil and add to the pot. 1. Cover and cook for 3 to 3 ½ hours or until meat is tender. 1. In the last hour of cooking add the chopped turnips and carrots. 1. Serve over rice and garnish with fresh chopped basil, cilantro, mint and green onions. Serve immediately and enjoy!

            "I like to use cilantro, basil, mint, or green onions for garnish!" ~Carrie

            Blue Cheese Roasted Onions

            Posted by Callies Biscuits on

            Our evening entertainment in Idaho consists of rotating from house to house with our friends taking turns cooking for each other. This is such a treat for me because at home I'm usually the one doing the cooking. It's a summer of dinner parties with kids, all casual. Whether it is two people or ten people, you gotta' love good food and good company!

            These Blue Cheese Roasted Onions were one of the dishes my very good friend prepared for me that I cannot stop thinking about or recreating. They are such a great side for any meal and so easy to make. We often have these blue cheese roasted onions with our steak.

            Impress your guests with these cheesy roasted Vidalias.

            Blue Cheese Roasted Onions

            Ingredients

              - 1 large Vidalia onion, thick sliced into 4 or 5 pieces - 5 ounces Blue cheese or Gorgonzola - 3 tablespoons softened butter - 1 teaspoon Worcestershire sauce - 1 clove garlic, minced

            Instructions

              1. Preheat the oven to 425°F. 1. In a small bowl mix together the blue cheese, butter, Worcestershire and garlic. 1. Top the onion slices with the blue cheese mixture; about 1 ½ tablespoons per onion slice. 1. Place onions in a glass baking dish. Roast for 20-25 minutes or until golden brown and bubbly. 1. Serve as a side dish or on top of a juicy steak or hamburger and enjoy!

                "This dish brings a hint of elegance with the element of comfort." ~Carrie

                Mexican Chicken

                Posted by Callies Biscuits on

                Y'all know I love a good Mexican dish! We eat chicken a few times a week so it's always fun to play around with new recipes. My favorite cut is a bone-in chicken thigh. The skin gets crispy and the chicken soaks in every bit of flavor. Simply delicious!

                My girls were craving Mexican and since we're in quarantine, I thought we could bring the Mexican fiesta to us. This recipe is the perfect way to dress up your weeknight supper. Grab our fiery pimento cheese and some pico de gallo and you'll have Mexican take out made at home!

                Mexican Chicken

                You'll Need

                  - 4 to 6 bone-in, skin-on chicken thighs - 2 tbs olive oil or reserved bacon fat - 4 cloves garlic, minced - ½ white onion, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chipotle chili powder - Salt and Pepper to taste - 1 (16 ounce) container of pico de gallo - 4 to 6 tablespoons pimento cheese (I like to use our fiery pimento cheese) - Zest of 1 lime - Garnishes: Cilantro, sliced radishes, lime wedges, and tortilla chips

                Instructions

                  1. Preheat oven to 350°F. 1. Mix all of the seasonings together (cumin, coriander, chipotle chili powder, salt and pepper) and set aside. 1. Heat a skillet to medium high heat and add the oil. Once pan is smoking hot add the chicken, skin side down. Sear on both sides for about 3 minutes per side. 1. Remove chicken from pan and set aside. 1. Lower the heat and add the onions and garlic to the same pan. Add the seasonings and stir until well incorporated. 1. Add the lime zest and juice to the pan, scraping up all the bits. Add the pico de gallo and mix together. Bring to a simmer for 5 minutes. 1. Add the chicken back into the pan. Place pan in oven for 20-25 minutes or until chicken registers at 165°F. 1. Place a tablespoon of pimento cheese on top of each piece of chicken. Turn on oven broiler and broil until cheese is bubbly. 1. Remove chicken from oven. Garnish with fresh cilantro, sliced radishes, tortilla chips and lime wedges. Serve immediately and enjoy!

                    "Now is the time to get creative with your recipes. Let's see what you come up with." - Carrie

                    x