Dr. Pepper Pulled Pork Sandwich

Who would have thought marinating pork in Dr. Pepper would result in such a marvelous creation? Well apparently my boyfriend did. The Dr. Pepper keeps the pork so moist that when you begin to pull it, the pork just slides away from your knife. The chipotle peppers also give a sharp flavor-not too spicy but just a hint of  smoky flavor. Served with cornbread and chili on the side, this sandwich will definitely win your tastebuds!

Serving Size: 6-8

Ingredients:

3 1/2 lbs pork shoulder
1 can chipotle peppers
1 white onion, peeled and sliced into large pieces
1 20oz bottle (or 2 cans) Dr. Pepper
7 oz can adobo sauce
2 tbs brown sugar
salt and pepper to taste
burger buns
BBQ sauce (I prefer Stubb's)
cheddar cheese, sliced

Directions

Rinse the pulled pork with water and place fat side up crockpot. Add the onion, adobo sauce, brown sugar, salt, pepper, Dr. Pepper, and chipotle peppers (with the sauce from the can).

Turn crockpot on high setting. Cook for 6 hours.

Remove pork from crockpot. Begin pulling pork (it's easier to pull the pork as soon as you take it out of the crockpot as it's warm)

Toast buns. Add the cheese, pulled pork, and bbq sauce. Serve warm.

Sesame-covered Salmon

My cousins drove down here from Washington and brought an icebox of fresh-caught salmon with them. With the freezer packed with fish I decided to cook salmon at least twice a week. I found one recipe adapted from  Food & Wine that I particularly enjoyed.

Serving Size: 4


Ingredients

• 1/4 cup soy sauce
• 2 tbsp mirin (I actually used maggi seasoning sauce and thought it tasted better)
• 1/2 cup chicken broth
• 1/2 tsp sugar
• 1 clove of garlic, minced
• 2 tbsp plus 2 tsp cornstarch
• 3 tbsp water
• 1 egg white
• 4 salmon fillets (8 oz each)
• 1/4 cup sesame seeds
• 1/4 cup olive oil

Directions

In small bowl whisk soy sauce, maggi seasoning sauce, broth, sugar, and garlic.  In another small bowl dissolve 2 teaspoons of cornstarch in water.

Whisk the egg white and remaining 2 tablespoon of corn starch in a small bowl. 

Brush the skinless side of the salmon with this mixture.

Dip in sesame seeds and press gently to coat.

Heat oil in large nonstick skillet over medium-high heat. When oil is hot place salmon in, sesame side facing down. Cook for 5 minutes or until golden brown. Turn over and cook for 5 more minutes.

Heat soy sauce mixture in small sauce pot over low heat until it simmers. Whisk in cornstarch-water mixture and stir until sauce thickens. Serve the sauce alongside or underneath the salmon. I think pouring the sauce underneath the salmon allows the salmon to soak up the flavor and gives a stronger taste. 

Chicken Pesto Pasta

Serving Size: 4-6

Ingredients:

• 1/2 box (1/2 lb) angel hair pasta
• 2 tbs butter
• 2 tbsp extra virgin olive oil
• 4 skinless, boneless chicken breast cut into strips
• 2 cloves garlic, minced
• 2 tsp garlic powder with parsley
• pinch of salt
• pinch of pepper
• handful of basil chopped
• 1 cup heavy cream (can use half & half for substitute)
• 1/4 cup pesto
• 1/4 cup grated Parmesan cheese

Directions

Boil a large pot of water over medium-high heat. Add a dash of salt in the pot. Once water is boiling, add pasta and cook according to package direction.

Add butter and olive oil in large skillet over medium heat. Saute garlic and chicken.

Once chicken begins to brown reduce heat to low and let simmer.

Add salt, pepper, Parmesan cheese, pesto, and heavy cream to skillet. Cook until the inside of chicken is no longer pink.

Pour pesto mixture over pasta and mix.

Top pasta with chopped basil.