Crock Pot Beer Pulled Pork-Stuffed Sweet Potatoes

I've only made pulled pork twice before, and I used the same recipe both times. It was delicious, but I'm always up for trying something new. When I saw this recipe, I decided it would be a good idea to forego the rolls and stuff a sweet potato with the pork instead. When I suggested it to Joel, he thought that was strange, so he ate his as a regular sandwich..on bread, because we didn't go to the store to buy rolls. Of course, when we finished dinner, he commented that the bread was not the right choice and that stuffing the sweet potato wasn't such a bad idea after all! It wasn't; the potato served as the perfect vehicle for the pork, and I didn't even miss the bread!

Because I am the type of person who usually fails to read a recipe all the way through until it's too late, I feel like I have to include this clause in case any of you are the same way. Because of the use of the crock pot, this meal takes a bit of planning ahead. I had it on my menu for about 3 days before I actually made it because I didn't plan for the appropriate time and I didn't feel like eating at 10pm! However, this morning, I was able to prep everything as I was boiling my water for tea, and I had everything ready before I walked out the door for work. Let me tell you, walking into a house filled with the delicious aroma of barbecue is not a bad way to end a long day at work!

1 tablespoon Olive Oil
5 pounds Boneless Pork Loin Roast, trimmed (4 pounds after trimming)
12 ounces Beer
1 tablespoon Soy Sauce
2 teaspoons Liquid Smoke
2 Shallots, minced
3 Garlic Cloves, minced
1/2 Onion, chopped
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cumin
4 Sweet Potatoes
3/4 cup BBQ Sauce (I used a local favorite, Dinosaur BBQ…I may have used a bit more!) 

Heat the oil in a large skillet over medium-high heat; sear the roast on each side, 2-4 minutes or until slightly golden, then remove to the crock pot. Add the beer, soy sauce, liquid smoke, shallots, garlic, onion, salt, pepper, and cumin to the crock pot. Rotate the meat to coat. Cover and cook on low for 8-10 hours or on high for 6 hours. (Ours cooked on low for 10 hours and was perfectly tender when I went to pull it.)

Before serving, scrub the sweet potatoes under cold water and pat dry. Wrap each potato in foil and bake at 400 degrees for 60-75 minutes, or until a fork poked into the potato can be easily removed without resistance. Drain all but 1/2-1 cup of liquid from the crock pot. Using 2 forks, shred the meat to desired consistency. Remove all but about 16 ounces of pork from the crock pot, add the BBQ sauce, stir, and cover to warm through for 5-10 minutes. Cut a large slit in the top of each potato and loosen the flesh to create an opening. Add 4 ounces of pulled pork to the top of each potato and serve. Freeze remaining pulled pork for another day!

SOURCE: Prevention RD

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Something Different: Interview at Mommy Page

Back in February, I was contacted by the folks over at Mommy Page and asked if I would be willing to do an interview for their site. Even though I'm not a "mommy" I happily obliged. Today is the day the interview is finally live! Head on over to Mommy Page and check it out!

Site: http://www.mommypage.com/2013/06/yummy-recipes-for-baked-goods/

Facebook: https://www.facebook.com/mommypagecom/app_356834707734875

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Lentil and Zucchini Tacos with Chipotle Cream Sauce

Mexican food is my favorite. Generally, it's cheap, quick, and easy. While it isn't always healthy, it is always delicious. Perhaps this recipe isn't authentic compared to most cheese and sauce drenched recipes, but it's wrapped in a tortilla so to me, that puts these tacos in that category, and it's healthy too! Lentils replace the typical ground meat found in tacos, the wilted arugula offers a peppery bite, zucchini is always delicious, and the chipotle cream sauce gives these tacos the perfect amount of spice. These tacos were delicious, and they made a ton. We pretty much never have leftovers, but we are looking forward to eating these again tomorrow night!

1 cup Green Lentils
2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 cups Zucchini, diced
4 cups Arugula
3/4 cup Plain Greek Yogurt
2-3 Chipotle Pepper with Adobo Sauce
1/2 cup Cilantro
1 Lime, juiced
16 Corn Tortillas
Salt and Pepper, to taste

To make the sauce, place the yogurt, chipotles and adobo, cilantro, and lime juice in a food processor and blend until smooth. Set aside. Bring a medium pot of salted water to a boil (I used part water and part vegetable broth I had in the fridge). Add the lentils and cook until tender, about 25 minutes. Drain if necessary, then add the arugula and stir to wilt. In a sauté pan, heat the oil over medium-high heat. Add the garlic and cook for about 15 seconds. Add the zucchini and a pinch of salt and pepper. Sauté until the zucchini becomes golden brown on both sides, about 10 minutes. Warm the tortillas in a hot oven or in the microwave. Layer two tortillas on a plate, spoon the lentil and arugula mixture over the tortillas, followed by the zucchini. Drizzle with the chipotle cream sauce. 

SOURCE: Bev Cooks

Morning Glory Muffins

Today, I woke up early…I'm talking 5:45am on a Saturday kind of early. After about 20 minutes of trying to get back to sleep, I gave up, got up, and went for a run. The streets are peaceful at that time of the morning! When I got home, I wanted to bake. After having ran, I didn't want to make something loaded with butter and sugar, but instead, something that is healthy and nutritious. I decided to go with these muffins. With whole wheat flour, applesauce replacing some oil, and a reduced amount of sugar, I think they are about as healthy as you can get with muffins. Add in apple, walnut, and carrot and an already healthy muffin gets even healthier! These muffins were the best post-run breakfast treat. I look forward to enjoying them throughout this coming week.

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount) 

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack. 

SOURCE: Elly Says Opa!