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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

The Grand Finale

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Are you tired of seeing this picture yet?  We hope not, but if you are never fear!  Because today is the third and final day of our pulled pork feast trilogy, and of course we are ending with the grand finale, the pièce de résistance, the big kahuna…

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The pulled pork!

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Now, we told you yesterday about the inspiration behind this meal, but we have not actually explained the circumstances with which it came about.  To give you the full story, we have to go all the way back to ancient times to last summer when we made these pulled chicken tacos:

You see, neither of us are very big pork fans, so last summer we thought we’d cheat a little and use chicken instead.  They turned out to be delicious, so we thought “who needs pork anyways, when you can just make these?”  But after that meal the idea of making real pulled pork started marinating (pun intended) in our minds.  Fast-forward several months to our family raving about this Memphis Barbecue place and the whole idea was brought back to us again.  The only problem was that since our family doesn’t really eat a whole lot of pork, we never really it in our freezer.  But when we arrived home from school for the summer and found a giant pork rib roast sitting in the bottom of our big freezer, it was like a sign from the universe!

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And you know what?  We’re pretty certain that if pork always tasted like this, we would have no problem eating it on a regular basis, because it was a-maz-ing!

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A little sweet, a little salty, and so tender we couldn’t even lift it out of the crock pot without it falling apart!  And you know what the best part is?  You hardly have to do anything- just throw it all in the slow-cooker and walk away.  No muss, no fuss!  And with all that extra time, you can make some delicious pumpkin corn bread to go along with it (trust us, it is the perfect final addition to this meal!)

So there you have it, folks!  A pulled-pork feast for a crowd!  Great for a Sunday dinner, but if you make the coleslaw and corn bread in advance, you could even have this on the table in 20 minutes for an easy weeknight meal, too!

Enjoy!

Slow-Cooker Pulled Pork

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Prep Time: 15 minutes
Cook Time: 6-8 hours
Serves: 8-10

Ingredients:

1 4-5lb pork rib roast
1/2 large white onion, diced

1c. tomato paste
1/4 c. maple syrup
1/4 c. apple cider vinegar
1 tbsp worchestershire sauce
1 c. diced pineapple
3/4 c. water
2 cloves garlic, minced
2 tsp chili powder
1 tsp coriander
1/2 tsp cumin and paprika
1/2 tsp salt
4 drops liquid smoke

Directions:

Trim most of the excess fat off the roast (if you can’t get it all off don’t worry, a little is ok).  Place the pork into the bottom of the slow cooker and sprinkle the onion over top.

In a separate dish, combine all of the sauce ingredients and pour over top of the pork and onions.

Cook on high for 6-8 hours, until the pork tears easily with a fork.

When the pork is done, remove it from the slow-cooker and shred with two forks.  Return the meat to the pot and stir so that the sauce is evenly coating all of the pork.  Turn the pot to low or the “keep-warm” setting if you have one, and allow to sit with the lid on until you are ready to serve.

~twosaucysisters

Do you like pork?  Have you ever had pulled pork before or tried to make it yourself?

The Last of the Cranberries

So we know Christmas is over now, and most of you have probably had your fill of turkey, stuffing, and mashed potatoes.

If you’re anything like us, you’ve probably eaten your fair share of cranberry sauce and other cranberry-themed dishes as well.

But we’re really hoping you have room in your hearts (and stomachs!) for one more cranberry recipe.

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Because we made this super-yummy slow-cooked cranberry pork that we really want you to try! 🙂

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We’re banking on the hope that you might still have some leftover cranberries kicking around in your freezer for this one 😉

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Normally neither of us are huge fans of pork, but take a nice lean cut and toss it in the slow-cooker and what you get is a tender, flavourful piece of meat that even the most adamant pork dislikers will approve of!

And the cranberry sauce coats the meat and is so good.  It’s quite tangy, but you can add more honey to suit your tastes.

We promise you, this recipe is worth digging out those leftover cranberries for!  And since it’s a slow-cooker recipe, it doesn’t require a lot of work on your part, so you can get started with all those new-years resolutions you’ve made for yourself 😉

Slow-Cooker Cranberry Pork

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Prep: 10 min
Cook: 6-8 hours
Serves: 4

Ingredients:

4 small pork chops (or 2 large ones) with the fat trimmed
2 tsp corn starch
1 tsp nutmeg
1/2 tsp cinnamon
1/2 c. diced white onion
1 c. frozen cranberries
1/2 c. apple cider vinegar
2 tbsp honey

Directions:

In a small bowl, mix together the corn starch, nutmeg, and cinnamon.  Toss the pork chops in this mixture and place in the slow cooker.

Mix the cranberries, onion, apple cider vinegar, and honey together, pour it into the crock pot and stir.

Turn the slow-cooker on low and cook for 6-8 hours.  When the pork is cooked, remove it from the slow cooker.  Pour the sauce into a pot and place it over medium heat.  Bring to a boil, and then simmer on low until the sauce thickens, about 4-5 minutes.

Place the pork on a bed of greens (such as wilted kale) and pour the sauce over top.

~twosaucysisters

Pork n’ Beans

Such a classic combination.

Of course, we really like the bean part, better. Actually, we’d prefer the beans sans-pork.  You see, we’re not really pork people.  We don’t like bacon, and we find pork often has just too much blubber, even the lean cuts.

But then, we had a brain-wave! What’s the best way to have meat? In a burger, of course!

A Pork n’ Beans burger. De-ee-licious!

First, let’s talk about the beans. They were sweet, savoury, tangy and rich, while still being entirely healhy, not full of the added salt and sugar of canned baked beans.  They were so buttery tasting, it was heaven! Not to mention they are really easy to make. Toss everything in the slow cooker at noon and you’ve got delicious beans by dinner.

These were so friggin delicious- we wished we had made at least a quadruple batch of them!  We’re pretty certain that we could’ve polished off four times the amount we made between just the two of us.  They were that good.

Slow-Cooker “Baked” Beans

Prep time: 5 min

Cook time: ~4hrs

Ingredients:

1 can Romano Beans, drained and rinsed

1/2 c. crushed tomatoes (we used no-salt added)

1/4 c. molasses

2 1/2 Tbsp Maple Syrup

2 Tbsp Worchester Sauce

1 tsp dry mustard

1/2 tsp salt

Directions:

Put all ingredients into the slow cooker and stir to mix evenly.  Cook for 2 hours on high and then 2 hours on low.

And now to the burgers!

Oh baby! Now this is how pork should be eaten.

Stacked up…

Squished down!

As it is obvious, we enjoyed these burgers pool-side. Is there really any other way to have a burger in the summer?

These burgers are great because they are purely meat and beans, with some extra ingredients for flavour. No eggs, no breadcrumbs. We are able to do this because of the same burger trick that we used when we made the Curry Burgers. With this trick, our burgers never fall apart on the grill! The trick? Blend half of the meat (and beans, in this case) in the food processor, making a paste-like mixture that acts like glue to keep the burgers together.  You then add the rest of the meat and slightly mashed up beans to the paste by hand.

   

We weighed the batter, and figured out that using 2lbs of ground pork and one can of beans, each patty should weigh 5.5 – 5.6 ounces.

This gave us ten big, delicious burgers. Leftovers, anyone?

Topped with our “baked” beans, ladies and gentlemen, this is summer at it’s absolute finest.  It really doesn’t get better than this- unless, of course, the meal ended with something chocolate… which may have happened 😉

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Good to the last bite.

Pork n’ Bean Burgers

Prep Time: 10 min

Cook Time: 45 min

Serves: 10

Ingredients:

2 lbs. lean ground pork

1 can Romano Beans, drained and rinsed

1 tbsp worchester sauce

1 tbsp molasses

1 tbsp maple syrup

1 clove garlic

Directions:

In the food processor, blend 1 lb of ground pork, 2/3 of the can of beans, the molasses, worchester, maple syrup, and garlic until you have a sticky paste.

In a large bowl, slightly mash up the remaining beans.  Add the other pound of pork, along with the meat and bean mixture and mix together with your hands.

Form into patties (ours weighed 5.5-5.6 oz each)

Grill on low for 45 minutes, or until cooked through. Top with slow-cooker baked beans, and any other toppings you desire!

~twosaucysisters

Do you like pork and beans? What’s your favourite  way to eat them?