Pork

Braised Pork over Cauliflower Puree

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Winter is cold and dark that’s just a fact. Everyone knows that depression rates go up in the winter. I never understood this, because to me winter is a time to start new craft projects, to slow roast meats, simmer soups and braise. These processes add so much more flavor to the food while simultaneously heating the house and making it smell nice. Since you are going to all the work of making a slowly cooked meal, you might as well make it big and invite your neighbors over right? These are the dishes that feed crowds anyway. How can anyone be depressed in this atmosphere?

Winter is the wonderful season where we are able to slow down, and do things like this instead of complaining about the darkness and freaking out about the snow why not celebrate it?

This recipe has become a favorite, and while sometimes the spices mixed in may change, it is a classic that everyone should learn to make.

The meat is succulent and juicy, the sauce a robust, and deep flavor that goes well over everything, but to keep it healthy I made a cauliflower puree. It’s something you can feel good about serving your family and guests alike.

I’m still experimenting with my favorite vegan cauliflower puree, but for now this one from detoxinista seems to be my go to.

Braised Pork over Cauliflower Puree

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: Serves 6

Ingredients

2 lbs boneless pork
Salt & Pepper
2 tablespoons oil
1 medium onion, chopped
2 stalks celery, diced
1 large carrot, peeled and diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
1 can diced tomatoes
2 cups beef broth
2 bay leaves
1 tablespoon fresh chopped parsley

Instructions

Preheat the oven to 325.
In a large dutch oven heat oil over medium high heat. Season the pork with salt and pepper and add it to the pan. Sear the meat on all sides until well browned, remove the meat from the pan.
In the same pan add onion, carrot and celery and cook, stirring often for 5 to 7 minutes. Stir in the garlic and cook for an additional 2 to 3 minutes. Stir in the tomato paste and cook for 3 to 4 minutes, or until the paste begins to darken.
Stir in the wine and bring to a simmer to reduce to half. While the wine cooks stir the vegetables and scrape browned bits from the bottom of the pan.
Add tomatoes, broth , bay leaves and parsley. Add water if necessary to cover ¾ of the pork with the liquid, do not cover the pork completely. Cover the pan and place it in the oven for 2 ½ to 3 hours. The pork should be tender enough to pull with a fork when done.
Adjust seasonings and serve.

Maple Chipotle Squash, Bacon & Onion Quesadillas

By Jessica

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These Maple Chipotle Butternut Squash, Bacon, and Onion Quesadillas are the perfect appetizer for any fall party and are sure to be a big hit!

So you know how sometimes I go on a tirade and tell you guys how much of a genius I am for coming up with something new and delicious? (exhibit A) Well, today is one of those days. Today I may very well have come up with one of the best fall appetizer recipes I have ever tried. You guys, I’ve eaten a lot of things.

It’s got all the calling cards of a great fall treat. It’s hot and oozy. There are bacon and cheese! It’s a little messy. There is dipping sauce. And it can be eaten with your hands! Seriously those are like all of the calling cards am I right?

You all know I love smoked cheddar since I’ve made it into soup, mac & cheese, and a few other things. Well, the same goes for maple and chipotle, so when the idea struck me to slap these two amazing flavors together I was, in fact, a bit scared. Let’s be serious though what could go wrong with this exactly? They maple smoke bacon and cheddar already I’m just doing what I feel is right here in combining these things with even more maple and chipotle.

Seriously, people, it was so right.

Then the maple chipotle barbecue sauce comes into play and it’s just freakin heaven. Now, this sauce is one of my favorites I’ve made it a few times for various events and it’s always well received. I added some shredded Brussels sprouts and chipotle toasted squash seeds (sprinkle with salt, chipotle powder and roast @ 300 for 10 to 15 minutes) to top the barbecue dipped quesadilla triangles because of everyone like a little freshness and some crunch.

Maple Chipotle Squash, Bacon & Onion Quesadillas

2 cups butternut squash cubed
1 teaspoon chipotle chili powder
½ tsp chili powder
2 tablespoons olive oil
½ teaspoon salt
Pinch of pepper
2 tablespoons of unsalted butter
1 tablespoon olive oil
3 onions (sliced thin)
Pinch of salt
1 teaspoon sugar
4 slices of bacon (cooked & crumbled)
6-8 large tortillas
2 – 3 cups shredded smoked cheddar cheese

Maple Chipotle Barbecue Sauce

¼ cup pure maple syrup
1 tablespoon tomato paste
½ teaspoon salt
½ tablespoon onion powder
1 teaspoon garlic powder
1/3 cup brown sugar
2 chipotle chilies in adobo sauce (minced)
¼ cup apple cider vinegar
½ teaspoon fresh cracked pepper

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil and then reduce to a simmer and cook for 5 minutes or until the sauce thickens. If the sauce is too thick add water by the tablespoon until desired thickness is reached. Set aside.
Preheat the oven to 425 degrees. In a large bowl combine olive oil, chipotle powder, chili powder, salt and pepper, until well blended. Add the butternut squash and toss to coat. Spread the squash on a baking sheet and place in the oven for 25 to 30, minutes or until fork tender.
While the squash cooks heat the butter and oil over medium high heat. Add the onions and a pinch of salt and cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and continue to cook for about 20 minutes, regularly scraping the brown bits from the pan. The onion should become brown and soft when done.
Heat a large skillet over medium high heat. Place 1 tortilla in the pan and top with a fourth of the squash, onions, bacon and cheese. Place another tortilla on top. Once the bottom tortilla begins to brown, 2 to 3 minutes, carefully flip the quesadilla and cook for another 2 to 3 minutes. Remove from heat and cut into equal sized triangles before serving. Repeat until ingredients are gone.

Similar Recipes:

Maple Chipotle Turkey Chili

Apple Spice Meatballs

Classic Scalloped Potatoes

Bangers & Mash: The Recipe

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

A while ago I posted about making pork & leek sausages from scratch; an experience that I loved! However I have come to realize that I never posted a recipe for actually making Bangers & Mash. This English/Irish classic is something that has been cooked in my home for as long as I can remember. It is so simple and delicious how can anyone not love it?

The recipe that I chose to use is closest the Bangers & Mash that I remember from our trip to Ireland several months ago. Don’t think you need to have pork & leek sausages either, pretty much any sausage will do, though it may change the flavor a bit.

Bangers & Mash

6 Pork & Leek sausages

Traditional Mashed Potatoes

1 tbs olive oil

1 tbs butter

1 onion, sliced

1 tbs balsamic vinegar

2 tbs flour

1 ½ cups beef broth

Salt & pepper to taste

Heat up the oil in a large skillet and cook roughly 6 sausages until nearly done. Remove from heat and set aside. In the same pan melt butter and add onion. Sauté onions until caramelized then deglaze the pan with balsamic vinegar. Whisk in flour until well blended. Add broth, and bring to a boil, then reduce heat, and allow simmering, until the liquid reduces and sauce thickens. Adjust seasonings and return sausage to pan. Toss with sauce and onions before serving over mashed potatoes.

Pork

Maple Chipotle Squash, Bacon & Onion Quesadillas

Maple Chipotle Barbecue Sauce

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