Wednesday, January 30, 2013

Superbowl Sundaes ;)


This has been one of my go-to dishes this fall. Easy, quick cleanup, ready when you get home from work. Its pretty healthy, as far as game day foods go, and if your crowd doesn't finish up the food, it freezes super well.

Barbecue Sundae
from Southern Living comfort food
You can take shortcuts by getting ingredients at a meat-and-three or favorite barbcue, but the pork is so easy in the slow cooker, why would you want to?? :)

2 cups warm baked beans
2 cups coleslaw
1 pound warm shredded barbecued pork
Barbecue sauce*
Dill pickle wedges (optional)

Divide baked beans among 4 small bowls, mugs, or wide-mouth jars; top each portion with 1/2 cup slaw, 1/4 pound shredded barbecue pork, and sauce. Serve with a dill pickle wedge, if desired.

Yields 4 servings, so double and triple away for a game day crowd.

*This family swears by Sweet Baby Rays. WWP+ is about 2pts per serving on that, which is plenty in a sundae.

Slow-Cooker Carnitas (or one rockin' pork starter) (5 WWP+ for 4oz serving)
from thekitchn
1 (6-8 pound) pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tbsp cumin
1 tbsp freshly ground black pepper
1 tbsp dried oregano
2 tsp ground cinnamon
1 tsp cayenne pepper, or to taste
8 whole garlic cloves, smashed
4 chipotle peppers (canned or dried)
1 cup tomato juice
1 cup orange juice

Trim excess fat from the meat and discard. Put all of the ingredients in the slow cooker. Set to cook on low for 8 hours. You can tell the meat is done when the house smells so good you can stand it any longer, and the meat falls off the bone. Shred the meat into a serving bowl.

Bonus tip, you can skim the fat off the juice and keep some to reheat the meat in. Great for storing leftovers in the freezer! I've had it keep as long as 3 months so far, but I can't resist it any longer than that, even for testing purposes. ;)
Yields about 26 servings

And my favorite slaw recipe? I'm so glad you asked.

Zesty Slaw (0 WWP+)
from the Food Network
4 tbsp rice wine vinegar
2 tbsp fresh lime juice
1 tbsp canola oil
1 tbsp sugar
1 head napa cabbage**, shredded
1/4 cup fresh cilantro leaves
4 tbsp freshly sliced green onions
1 carrot peeled and shredded
salt and freshly ground black pepper
Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

**Use judgement on the cabbage. If it looks like waaaaaaaaaay more than you need, half the recipe and stop chopping! It does keep for a couple of days though. :)

Not a fan of barbecue sauce? (I'm shocked you stayed this long!) Combine the pork and the slaw on a flour tortilla for a kickin' carnita instead!

What's your favorite Game Day recipe? And what's that one splurge item you can never resist?

EDIT: 2/10/13
I'm trying out something new, to give you guys some more options for saving favorite recipes. My go to method is to print full page and add to a binder, but I know a lot of people prefer recipe cards. Let me know if this method of printing works for you at all! :)

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