ok, don’t run away immediately. I gotta admit, these aren’t my complete faves, but the hubs likes them, and they’re similar to a deli here in town, famous for their pickles and chili.
I personally like my Sweet and Spicy Pickles but he brewed these up today so I thought I’d share. At our recent fall party, they were gone, like wildfire! Super easy to make and you can adjust the horseradish to your liking.
Enjoy this beautiful fall weather, and those Kansas City Chiefs, who are on fire also!!!!
46 oz. jar whole dill pickles
1 C. Sugar
2/3 C. white vinegar
1/2 C. water
1/2 C. horseradish
Drain juice from pickles and slice to your liking. Bring sugar, vinegar and water to boil, let cool. Place pickles back in jar, and add horseradish and cooled mixture. Shake the livin’ tar out of it, repeatedly. Refrigerate, flipping jar occasionally to continue mixing ingredients.
I made these recently for a Taco Tuesday party, and cannot tell you how delish, and easy they are. I have not really experimented with carnitas, but will definitely do it again. And, super affordable! I found this recipe on the Food Network, thanks to Melissa D’Arabian and then did a little “Connie editing” as I always do.
I encourage you to yank out that slow cooker, cuz it’s certainly too hot in Kansas for anything other than the grill. Give this a whirl, and leave comments below if you create your own version of happiness. Oh yeah, and don’t forget that you can get these ideas, ramblings and recipes delivered to YOUR inbox!
- 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 3 teaspoons dried oregano
- 1.5 teaspoon ground cumin
- 1.5 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half. Squeeze juice and place on meat
- 3 tablespoons vegetable oil
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
We thought we would give this a whirl with about a 3 lb. chuck roast on a pellet smoker around 225 degrees. A few steps are found below, but remember, you basically cannot overcook. More smoke, more time, tender meat.
Please leave comments below as to how you tweaked it, and how it worked for you. I know you’ll enjoy.
Poor Mans Burnt Ends
- Rub your meat liberally and place on smoker.
- Smoke until the internal temperature reaches 185 F.
- Remove the roast and wrap in foil. Let rest for about 30 minutes.
- Remove from foil and transfer to cutting board.
- Cut into cubes and place into a disposable aluminum pan.
- Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
- Sprinkle with more of the rub and return to the smoker for 1 1/2 to 2 hours.
Skirt or flat iron steak are cuts that are many times ignored as tough, chewy, etc. However, if you marinate and slice correctly, they are both delicious!
A friend of mine has told me how great naan bread is, and with a little searching, I found it in the deli section at one of our larger local grocers. Also, this recipe uses watercress — I have absolutely no clue what this is, so I grabbed some fresh spinach off of the salad bar.
Gotta tell you, we will make these again. Easy and delish, and I encourage you to try this meal that won’t break your bank!
Grilled Skirt Steak Tacos
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1/2 cup plain Greek yogurt
- 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
- 1 onion, sliced into 1/2-inch-thick slices
- 1 pound skirt steak
- 4 pocketless pitas or naan bread
- 1 tomato, chopped
- watercress or fresh spinach
Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl or plastic bag; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak and toss.
Grill the bell pepper, onion and steak, turning once, until lightly charred. Set steak aside to rest, about 5 minutes. Meanwhile, grill the pitas or naan until marked, about 1 minute per side.
Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress/spinach. Drizzle with the yogurt sauce.
My friend Heather tried a different way of eating tacos last week – she made the shells out of cheese:
She made cheese crisps not too long ago, so I think she wanted to expand her creativity. Plus, she loves Mexican food, as I do. Here are the super easy directions:
1/2 cup cheddar cheese in circles on parchment paper. Bake at 425 for 5-7 minutes. Let cool slightly, then hang them over a spatula or utensil handle to form as shells.
Her filling was super easy as well – cooked chicken in the crockpot with Rotel tomatoes & green chiles, and threw in some taco seasoning. Shredded and offered lettuce, avocado, salsa and more cheese. She also made a lime sour cream (YUM) which was just sour cream, fresh lime juice, lime zest, salt and garlic powder.
Heather has two daughters who keep her super busy on competitive sports teams, so an easy crockpot meal is just the ticket. Thanks for sharing my good friend, and thank you to all of my followers for stopping by!
Yep folks, that what I said. Not chicken. I ran across this recipe and adapted it to fit what I thought we would like. Gotta be honest though, not really sure on the purpose of the beer can except to keep it elevated off of the grill. But hey, it looks really redneck and impressive, and you have to drink 1/4 of it prior to mounting the cauliflower, so we’ll call it good.
You will notice I’m not posting a final pic because my cauliflower took a tumble or two off the can and got a little charred – I don’t think I cut the stem end even enough, and didn’t pick the most even one at the store. But anyway, I can tell you for sure that we’ll do this again. Delish. I have tried the mashed potatoes out of cauliflower game, and I am not a fan. But this is really good, and you can adjust it with the amount of hot sauce that you like. Also, you would typically put in shaved or minced garlic, but I figured I would try my hand at roasting garlic. I cut the top off, rolled it around in some olive oil, salt and pepper, put in foil and on the grill it went. WOW That will be on garlic bread in the near future! Anyway, I used the roasted garlic in this dish and it was super.
Quick, super easy and healthy! Enjoy!
Beer Can Cauliflower
Identify beer of choice, open and consume 1/3 of the can (or dump it out). Preheat grill to medium to medium high.
Trim the base of the cauliflower so it will be flat and sit on top of said beer can, but be careful that all florets are still intact. Melt butter and add salt, liberally brushing cauliflower. Place beer can on grill and Mr. Cauliflower on top of it. Grill for about an hour, checking to make sure that he didn’t hop off of the beer can. You want it to be tender and golden brown.
Melt additional butter, add hot sauce to taste along with grated garlic. Brush cauliflower and place back on grill for about 15 minutes. Remove from grill and brush with additional butter and salt. Serve with blue cheese for a dip.