Chocolate Pork Roast Sliders

Since I have been on the Paleo diet, I haven't been eating much bread at all so I had the pork with the slaw on the side. I didn't miss the bread at all, but I have discovered that the bread is what makes you feel full. I get hungry sooner, and need a snack. But from what I read, that is good to eat 5 little meals instead of 3 big meals. I will probably just have some raisins and nuts for my snack around 2:30p.m.  This comes from Paula Deen from Foodnetwork.



Ingredients:
1 tablespoon whole coriander seeds
1 tablespoon whole white peppercorns I couldn't find white so I used the black instead
2 tablespoons sea salt
1 tablespoon ground ancho chile pepper I had two dried ancho chiles so I ground them in my spice grinder and used 1 tablespoon of that.
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa powder
one 4-pound Boston butt pork roast
1 cup beef stock
1 onion, thinly sliced
6-8 hamburger buns I used the sliders
pickle spear, optional
Directions:
Preheat oven to 300 degrees F.
In a small skillet, combine the coriander seeds and peppercorns. Cook over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Remove from the heat and let cool. In a coffee grinder, process the spices until finely ground.
In a small bowl, combine the peppercorn mixture, salt, ancho chile pepper, cinnamon and cocoa. Rub the spice mixture evenly over the pork roast.
In a Dutch oven, combine the beef stock and onions. Add the roast to the Dutch oven. Cover and bake until very tender, about 3 hours.
Using two forks, shred the roast. Serve on buns with pickle spears if desired
After 3 hours I didn't feel like it was tender enough to shred, so we had slices of the roast with some vegetables for dinner.  Then I put it in the crock pot and cooked it on low for about 4 hours. It was perfect. So today we had it shredded on sliders for lunch. I just warmed it in a saucepan.

Broccoli and Red Cabbage Slaw Ingredients
Two 12-ounce packages broccoli slaw mix
2 cups dried cranberries
1 cup roasted and salted sunflower seeds
1 head cabbage, thinly sliced
1/3 cup red wine vinegar
2 tablespoons firmly packed brown sugar
1/2 teaspoon salt
Directions:
In a large bowl, combine the broccoli slaw mix, dried cranberries, sunflower seeds and cabbage.
In a small bowl, whisk together the vinegar, oil, brown sugar, and salt. Add to the broccoli slaw mixture, tossing gently to coat. Cover and refrigerate up to 2 hours before serving.
I took the lazy and fast way. I just opened the broccoli slaw mixture and poured enough in the bowl for 3 sliders. Then I added a mixture of mayonnaise, lemon juice, salt and pepper. Though it was delicious.

Classic Italian Panini with Prosciutto and Mozzarella

This was a really good sandwich, but I could only eat 1/2. Next time, I will half the sandwich between Jud and me.  There will definitely be a next time. We really liked it.




Printable Version:
https://sites.google.com/site/whatscookingsherry/clasic-italian-paini

Ingredients:
1 (12oz loaf French bread, cut in 1/2 horizontally
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh basil
1 cup (4oz.) fresh mozzarella cheese, divided
2 oz. very thin slices prosciutto
2 plum tomatoes, thinly sliced
Cooking Spray
1. Hollow out top and bottom halves of bread, leaving a 1/2 inch-thick shell; reserve torn bread for another use. I tossed mine in the garbage. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on top half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.
2. Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook). 

Spicy Pork Sliders

We had left-over pork tenderloin from last night's dinner. I used that to make my sliders, but I am going to give you the recipe as it is written.
My roasted red bell peppers had gone bad in the refrigerator and Jud didn't really want the romaine lettuce on his sandwich. It would have made a much prettier presentation with the roasted red peppers and romaine lettuce leaves.  This comes from August 2009 - Shape Magazine.

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/spicy-pork-sliders

Ingredients:
1 pound pork tenderloin
2 teaspoons canola oil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon salt and freshly ground black pepper
1/3 cup yellow mustard
2 tablespoons sweet relish
1 tablespoon minced shallot
12 -2-inch slider or King's Hawaiian rollos
3 slices Swiss cheese, each cut into 4 triangles
1/4 cup roasted red bell peppers, patted dry and thinly sliced
5 large romaine leaves, ribs removed, cut into 2-inch strips
Preheat oven to 450 degrees F. Place pork on a baking sheet and rub with oil, spices, salt, and pepper. Roast until internal temperature reaches 155 degrees F. on a meat thermometer, about 20 minutes; cool. Stir together mustard, relish, and shallot (You can refrigerate the pork and sauce for up to 2 days.)
When ready to assemble sandwiches, thinly slice pork. Spread each roll with 2 teaspoons mustard mixture. Add pork, cheese, peppers, and lettuce. (Heat briefly to melt cheese, if desired.) Serve or cover and chill for up to 2 hours, bring to room temperature before serving. I put my sliders under a broiler to melt the cheese. Then I assembled the sandwiches.

Balsamic Chicken Sandwich

This is a recipe that I got from the March 20, 2011 issue of parade magazine in the Express News.  It is one of Jerry Seinfeld's favorite sandwiches that his wife Jessica shared.  I cut this recipe in 1/2 for Jud and me.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/balsamic-chicken-sandwich

Ingredients:
4 chicken tenders
salt and pepper for both sides of chicken
flour for dusting the tenderloins
2 tablespoons olive oil
1 large garlic clove, minced
1/2 cup chicken broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup brocoli puree (see tips at the end)
2 ciabatta or other rolls you like
4 slices of tomato
1/4 cup mozzarella cheese
fresh basil leaves
1. Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat competely. Preheat oven to 350 degrees F.
2. Warm oil in a large skillet over medium-high heat. Add chicken and garlic. (I kept the chicken tenders whole, but Jessica suggest to cut them in chunks) Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes.
3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and no longer pink in the center. Add puree and cook 2-3 minutes more until flavors are blended.
4. Place rolls on a large baking sheet. Top each of the 2 bottom halves with a tomato slice and fresh basil. Divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.
Broccoli Puree - Steam florets 6-7 minutes. Florets should be tender but still bright green. Puree in a food processor or blender about 2 minutes. If needed add a few teaspoons of water for a smooth, creamy texture.