Monthly Archives: March 2020

Simple BBQ Pulled Pork and Easy Coleslaw

Firstly I hope you are well and hanging in there.  I know everyone’s situation is different depending on the severity of the pandemic in your area but this is affecting all of us. I have been working from home for the last two weeks and I am very grateful that I am able to.  I am trying to stay home as much as possible. During the week it isn’t a problem because I am working during the day and this last week I started making cotton masks for my local hospital. The weekends were when I would get all my errands done. Yes I have less errands to do but I do miss shopping – yes SF I hear you laughing out loud as you read this.  

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I did have to run out yesterday. My dad was having a hard time finding Kleenex tissues. I buy most of my paper products at Sam’s club and had just restocked a month before all of this happened so I am in pretty good shape. I just hope the world can “right” itself sooner rather than later. I fear for where this is taking us economically. Please hang in there and help where you can.

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BBQ Pulled Pork and Cole Slaw

Donna Clark - Cooking at Clark Towers
Easy to make and has great flavor

Ingredients
  

  • 3-4 lb. Pork Shoulder or Butt
  • Root Beer to cover
  • 1 bag of tri-colored coleslaw
  • 1 cup of Mayo
  • ¼ cup Dijon mustard
  • 1 Tbs cider vinegar
  • 1 lemon juiced
  • Pinch of sugar
  • 1/2 tsp celery seed
  • Several dashes of hot sauce
  • Kosher salt & freshly ground black pepper

Instructions
 

  • Place Pork in a slow cooker, cover with the Root Beer; cook on low all day, mine is on 9 hours while I am at work. When you get home, dump the liquid, put the pork back in the slow cooker and you should be able to take 2 forks and shred all of it. Add a container of your favorite BBQ sauce, I use Sweet Baby Rays. Turn the slow cooker on high for 15-20 minutes and serve. You can add more sauce as needed.

for the coleslaw

  • Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.

Assemble the sandwich

  • Create your delicious sandwich, get some nice hearty rolls and add a scoop of pork and a scoop of slaw.
  • You are going to need a few napkins
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Enjoy!

Chicken Chili in the slow cooker

I hope you are able to keep in good spirits during this trying time in our world. I know the local government in every state are having to make a lot of decisions they have never had to make in their lifetime as well as us as citizens. So the topic of conversations we have had all start with what’s going on. I am OK with discussing the world but my hope is there are other things that come up so we don’t wallow in it and able to keep some normalcy to our lives.  I am still going to be making food to feed my family and if it’s worth sharing I will. 

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I had some chicken breast I took out of the freezer and needed to use them up. There were four chicken breasts so I took three of them and put them in the crockpot and the last one I sliced up, seasoned and pan seared it for chicken salad. This chili has a lot of ingredients I keep in my pantry pretty much at all times.  When canned goods are on sale I load up on them and save them for a rainy day. In comparison to other states I feel NH is only misting right now. If you get my reference.  

img_4700This is a great meal to set it and forget it. I do wish it wasn’t so cold outside I would love to get out into the garden and turn the soil and start my list of what we are going to grow for the season.  I also hope the garlic I planted last fall will bring me joy. Every year is different for me, some years I hit the mother load and others is utterly disappointing.  Stay tuned I am sure I’ll share with you the results.
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Chicken Chili in the slow cooker

Donna Clark - Cooking at Clark Towers
quick throw together warm comforting meal that also freezes well
Prep Time 15 mins
Cook Time 8 mins

Ingredients
  

  • Boneless skinless chicken breast
  • 1 onion diced
  • 2 cloves of garlic
  • 2 cans of beans - great northern navy pea beans, black beans Or any combination
  • 1 can hominy
  • 1 envelope taco seasoning
  • 1 can chopped green chilis
  • 1 can Rotel
  • 1 can cream of chicken soup
  • Chicken broth

Instructions
 

  • Place chicken in the bottom of the slow cooker
  • saute onions and garlic till they are soft
  • Top with beans
  • In a medium bowl combine taco seasoning, Chilis, Rotel, soup and broth. Pour over beans
  • Cover and cook on low for 8-10 hours
  • Before serving shred chicken to your liking.
  • Top with shredded cheese, sour cream and chives or green onions
 

Pantry and Freezer time

I started writing this morning about how I opt to play Switzerland and play nice in the sandbox on social media and mostly in “real” life. I learned that behavior very early on in my life. I had three paragraphs written and then deleted the whole thing. I am at a loss to what we are seeing in our world today. I don’t understand the whole TP buyout debacle of 2020.

 

I am going to keep my blog light and as positive as I can. We have a enough doom and gloom going on in the world today so I even though I didn’t make anything special this past week to share. I did meet up with a few girlfriends yesterday for a nice and pleasant visit and they thought I should share some tips and tricks to help get people through the next few weeks and hopefully not months. Time to put those packets of Ramen noodles to good use.

When I see what I use on sale I tend to buy several of them at that moment. My pantry is full of different kinds of pasta, several different kinds of beans and rice options. pasta sauce and San Marzano tomatoes to name a few. I feel we are in pretty good shape.

When I make meatballs I more than double the batch and freeze what we don’t eat. I do the same with chili and some soups. Frozen shrimp is so easy to make into a quick dinner. Butterball turkey burgers are in the freezer section and delicious. If you have never froze bread you are missing out. I will buy sliced bread on sale and freeze a loaf. When I am in Montreal I buy several loafs of there fresh baked bread and freeze all but one loaf to eat that night for dinner.

I do know personally quite a few of the people who read my blog and they have on occasion reached out to me to ask a food related question and I do not have all the answers but if you have a few things in your home that you are not sure what to do with; give me a shout out and I will try to help with suggestions if I can. Stay safe and strong!

Chicken cutlets in a sun-dried tomato cream sauce

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So today is already starting out by losing an hour; lets hope it gets better from here. I have never been a fan of daylight savings; it totally messes with my whole being. I have a hard enough time sleeping and twice a year having to jolt the system to a new schedule for what is now not really necessary seems to me we really don’t need to do this to ourselves anymore. Plus now I get to run around the house changing close to a dozen clocks.
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Since I love history and trivia I wanted to know a little more of the who and whys of daylight savings. We all know it was Benjamin Franklin; I learned that in school many years ago but I was surprised to read that he only mentioned the idea in a published essay in 1784. I was also surprised that the first country to adopt this was Germany but not until 1916 which was 132 years later. I will admit I thought it was only a US thing, that shows a little of my ignorance. The US didn’t start using it until 1918 and bully for Arizona to be the only contiguous state to stop observing daylight savings. Hopefully that was some fun facts for your morning reading now back to some food.
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I have been noticing a huge difference in the chicken I have been getting; to the point where I will not buy just any kind. I am sure some of you might not find this as such a surprise but I have been buying a certain brand for as long as I can remember and also store brand chicken when something strikes me. I don’t know if it is me or if they changed whats happening with the chicken but if I can’t find a Bell and Evans or a Misty Knoll roaster chicken, we won’t be having our usual Sunday roaster it has come to that.
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I made this recipe with store brand chicken cutlets and while the recipe I will make again as we all loved the flavor but I won’t be making it unless I can find the better chicken at the store.
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chicken cutlets with a sun dried tomato cream sauce

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 1 pound chicken cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cupr slivered oil-packed sun dried tomatoes plus 1 tablespoon oil from the jar
  • 1.2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoon chopped fresh parsley - I didn't have any

Instructions
 

  • season chicken cutlets with salt and pepper on both sides. Heat the sun dried tomato oil in a large enough skillet over medium hot heat. Add the chicken and cook, turning once, until browned and cooked through, use an instant-read thermometer and insert it into the fattest part and it should read 165'F. roughly 6 minutes. transfer chicken to a plate.
  • Add the sun dried tomatoes and the shallots to the pan. Cook stirring for a minute or so, increase the heat to high and add the white wine. Cook, scraping up and browned bits, until the liquid has mostly evaporated. about 2 minutes. Reduce heat to medium and stir in the cream, and any juices from the chicken plate. Season with salt and pepper and simmer for 2 minutes. Return the chicken back to the sauce; turn to coat with the sauce. Serve chicken topped with sauce.

Notes

Adapted from Eating Well

Braised Leeks and Parmigiano Reggiano Cheese

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OK so maybe the title didn’t grab your attention but let me tell you these were melt in your mouth delicious. A few weeks ago I was going through a bunch of recipes and making my grocery list.  Sometimes this works out fabulously and sometimes not so much. I was a little to over ambitious with how many things I had wanted to make and so I started crossing things off my list.
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I was planning on making something with leeks; changed my mind but never crossed them off the list. SO now I had the leeks and nothing else to go with them. What to do! Well firstly they sat in the fridge for a week, then my yankee ways set in and I needed to use them before they went bad. I don’t buy them very often and when I do it is usually for potato leek soup. I wasn’t feeling it so I decided to try a recipe I saw online for braised leeks and Parmesan.
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If you like leeks you will love this, if you have never tried leeks you will love this. If you have always saw them in the store and thought. Why are they so big and what the hell do you do with them. Pick them up and make this; you will love it.
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Braised Leeks and Parmesan Cheese

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 3-6 leeks
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 1/2 cup dry white wine
  • 1/3 cup freshly grated Parmigiano Reggiano

Instructions
 

  • Cut the ends and the dark green leaves of the leeks off and discard, cut he leeks in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes.
  • Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper.
  • Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised.
  • Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve

Notes

Adapted from New York Times
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