Toad In The Hole
Welcome to Mitten Movie Night the Royal Wedding Edition! Tonight I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread ‘pudding’. Top with an Mustard-Onion gravy and you have a meal fit for a King.
I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries. Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have. See how I did that? Wink, wink….I know it was a weak analogy but like most things I’m going with it! Now on to the meal.
So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy. For the base it’s just flour, salt, eggs and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Get The Recipe, Get The Goods
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
|
|
- To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
- Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
- Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
- For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
- To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
- Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
Salsa Bread
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory. However I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe.
First let’s start by preheating the oven to 350 degrees and make the salsa. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle. Let the bread cool for 10 minutes then slice and eat. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Get The Recipe, Get The Goods
| Prep Time | 5 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
|
|
- Preheat the oven to 350 degrees
- In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
- In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Wing Sauce Sliders
I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.
So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.
Not only have my tastes changed over the years but my entertainment habits have too. Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights making a great meal and pairing it with some great beer while watching some great entertainment. Ok, now on to the food!
First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan. Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.
While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce. Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.
For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.
The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery. The perfect topping!
Put chicken onto your slider buns. Viola! Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Originally published May, 2016. Updated photos & recipe.
Garlic Parmesan Sauce adapted from Raining Hot Coupons
Blue Cheese Dressing adapted from Domestic Superhero
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Cupcakes & Measuring-Get Kids Cooking
I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.
Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!
| Servings |
cupcakes
|
- 1 jar (14.5 ounces) red spiced apple rings drained (or substitute with 3 fresh apples; see below*)
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 24 paper liners for cupcake pans (2 1/2 inch size)
- 45-50 caramels
- 1/3 cup evaporated milk
- 1 tsp pure vanilla extract
- 1/2 cup unsalted peanuts chopped
- 24 wooden craft sticks optional
Ingredients
|
|
- Place a rack in the center of the oven and preheat your oven to 350°F.
- Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
- Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
- Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
- Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
- Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
- Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
- Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
- Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
- Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
- Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
- Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
Fried Pork Chops
I have to say that pork is easily one of my favorite meats to cook and eat. Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love? One way that I make it is a family favorite and that is by frying it. Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.
When I’m feeling like ‘comfort food’ without the fuss this is the dish I make. It’s quick and tasty. The buttery cracker crust is crunchy and satisfying. And it’s as simple as these steps:
- Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
- Beat 2 eggs.
- Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
- Place pork chop in egg, then crackers.
- Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
- Cook for 5-6 minutes, depending on the thickness of the chops. I always buy the ‘thin sliced’ package at my local grocery. If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating. Flip then cook 4-5 minutes more.
The best thing about these Fried Pork Chops is that they go with so many different sides. I made these with roasted potatoes and asparagus. I also serve it with mashed potatoes and creamed corn (a great combo in itself). Mix it up and enjoy! Here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch. Our hosts make it look easy!
Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:
Pork Chops
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
Pork Chops
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
chops
|
- 6 thin sliced pork chops
- 2 eggs beaten
- 1 sleeve crackers I used Town House Original
- 1/4 tsp ground thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Ingredients
|
|
- Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
- Beat 2 eggs.
- Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
- Place pork chop in egg, then crackers.
- Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
- Cook for 5-6 minutes, depending on the thickness of the chops.
- Flip then cook 4-5 minutes more. Make sure no longer pink in the center. Enjoy!
Neapolitan Poke Cake
Ah February! I am so happy to see you. While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring. It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark. We made it over the holiday hump and are still motivated with all the New Year resolutions we made. Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts I made this Neapolitan Poke Cake. Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead. So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Place several pecks on the cheek for good measure when serving. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
| Servings |
pieces
|
- 16.5 ounces Strawberry Supreme Cake Mix
- 3 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3.9 ounces chocolate pudding
- 1 cup milk
- 8 ounces extra creamy whipped cream
- 2 tsp vanilla
- 4-6 strawberries chopped
- 1/4 cup chocolate syrup
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
|
|
- Beat cake mix ingredients in a bowl at medium speed until well combines.
- Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
TGIF! Friday means Mitten Movie Night. I have prepared something really special. It was a few step process but really required more waiting than working. First I put the sweet potatoes in the slow cooker. Then I braised the pork and put it in the oven. Whisked the Asian BBQ sauce. Chilled the beer. I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.
Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery. This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer. I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel. On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio. While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house! I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?
For entertainment we’re watching The Boss. I have been binging on funny stuff all week after the premier of The Walking Dead Sunday. Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again. Sorry, I’ve invested too much time to quit now. Alright! So onto the meal (unless your having TWD flashbacks then come back later). As I mentioned I made this meal in stages. For the sweet potatoes I wash them and then put them in a crock pot for 6 hours. Done! See didn’t I say that was easy?
For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours. When the pork comes out so tender it shreds easily. Now your ready for the sauce!
For the Asian BBQ sauce whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
Split top of sweet potato with a knife. Stuff with pulled pork then before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
potatoes
|
- 2 pounds pork loin
- 5 sweet potatoes washed
- 1 bottle beer of choice
- salt and pepper to taste
- 1 small yellow onion chopped
- 2 cloves garlic
- 2 tbs vegetable oil
- 1 cup water
- 1/4 cup hoisan sauce
- 2 Tbs soy sauce
- 3 Tbs brown sugar
- 3 Tbs ketchup
- 2 Tbs rice vinegar
- 3 cloves garlic crushed
- 2 Tbs sweet chili sauce
- 1 tsp sesame oil
- chopped parsley for garnish
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
|
|
- Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
- Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
- Split top of sweet potato with a knife. Stuff with pulled pork.
- Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
- For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
- Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.
My Dad’s Chicken & Rice
I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough gave the recipe to me and I’ve been making it myself for about 20 years now.
My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up we would have big dinners of lamb, creamed spinach and croissants. Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house where Sunday is a day for family and feasting.
Now back to the recipe because once you make ‘My Dad’s Chicken & Rice’ I know that it will quickly become a keeper you make for years yourself. Gather up your ingredients.
For years I made this recipe on the stovetop in a stockpot using quick cooking rice. But this Christmas I asked for a Rice Cooker and started making it that way. Let me tell you abut this rice cooker……
I LOVE IT! I know a rice cooker seems like something you would use only occasionally but let me tell you that I use this thing all the time. It is a steamer, slow cooker and I pretty much haven’t used my large stockpot (with the exception of this soup) since I got it. If you do not have a rice cooker, please feel free to make this on your stovetop following the same instructions.
In the pan or in your rice cooker add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.
Now let’s cook your mushrooms and onions. I cook these separate from the chicken because the chicken will get soggy if cooked together and I like the chicken to be really crispy. Just add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.
Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder.
Add chicken to pan and fry until golden brown.
Your rice should be cooked so now just add chicken as the final step and stir to combine all the goodness.
With this recipe I make Chinese Slaw Salad to go with it. Here are the ingredient I use.
Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking for a crunchy topping on this salad.
Take the wet ingredients plus the brown sugar and mix together. Chop the lettuce and put it in a bowl. Add the bag of coleslaw mix. Top with dressing. Stir to mix. Top with Ramen Noodles. Right before serving I cut a lime I half and squirt over the top. It just adds a great citrus kick to it.
Plate it all up and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
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- 1 pkg chicken tenderloins cut into chunks
- 1 cup rice
- 2 cups water
- 2 tsp chicken bouillon
- 1 pkg sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8 oz can water chestnuts chopped
- 1 can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
- 1 head romain or iceberg lettuce
- 1 pkg ramen noodles
- 1 pkg coleslaw mix
- 2 tbs butter
- 1/4 tsp sesame oil
- 1 tbs oil
- 1 tbs soy sauce
- 1 tbs brown sugar
- 1 small lime optional for drizzling over salad before serving
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
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- Add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.
- Cook your mushrooms and onions using add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.
- Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder. Add chicken to pan and fry until golden brown.
- Once rice is done cooking add chicken to the pan. Stir to combine all ingredients. Serve.
- Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking.
- Take the wet ingredients plus the brown sugar and mix together.
- Chop the lettuce and put it in a bowl. Add the bag of coleslaw mix. Top with dressing. Stir to mix. Top with Ramen Noodles.
- Right before serving I cut a lime I half and squirt over the top.
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