dr. pepper pork sandwiches

now is the perfect season to make these bad boys. my obsession with dr. pepper started in high school and although i don’t really drink it that much anymore, it was the perfect accompaniment to making this pork shoulder tender and delicious. i have a thing for mixing soda into foods, and the first time i had ever heard of such a thing was when a old co-worker had made mention of 7-up cakes, it still gets me to this day!

pork sandwich ingredients:
• one whole pork shoulder roast
• one large onion, peeled and chopped
• salt and freshly ground black pepper
• extra seasonings, lawrys, spike, etc.
• stone ground mustard
• 1 or 2 cans soda pop, i used dr. pepper
• 4 Tablespoons brown sugar give or take
• extra bbq sauce, sweet baby ray’s {optional}

to do:
place the onions in the bottom of the crock pot. sprinkle the pork with salt, pepper and any extra seasonings of your choice. place on top of the onions. crack open the cans of soda pop and pour them over the entire thing. add the brown sugar to the mixture and stir to incorporate.

cover the pot and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. remove the meat from the pot and either cut up into chunks or shred. return the meat to the pot and keep in the juice until you need it. add a bit of extra bbq sauce if you’d like.

creamy coleslaw ingredients:
• 1 head green cabbage, chopped and sliced thin
• 1 cup milk and more for thinning if needed, i used coconut milk
• 1/2 cup natural mayonnaise
• 1 Tablespoon white sugar
• 2 teaspoons white vinegar
• 1/2 teaspoon salt or to taste
• freshly ground black pepper to taste
• 1/4 teaspoon cayenne pepper

to do:
combine the shredded cabbage in a bowl. in a separate bowl, mix all of the remaining ingredients together and pour over the cabbage. toss to combine. keep refrigerated.

assemblage:
add a thin layer of stone ground mustard onto lightly toasted hamburger buns. add the pork. top with the creamy coleslaw and enjoy!

ice cube fruit pops

with summer fast approaching ice-cream trucks will be making their neighborhood rounds. for an easy do-it-yourself treat, joy from oh joy had come up with a genius plan to use ice cube trays as popsicle molds. it came to me soon after my hankerings to purchase a zoku pop maker had surfaced yet once again. synchronicity at it’s best!

ingredients:
• an assortment of fruit juices and purees {i used frozen blueberries, raspberries, strawberries, pineapple, banana orange juice, pink lemonade and a mixture of coconut milk, honey and yogurt}
• ice cube trays

to do:
fill and freeze each individual mold with just a little bit of liquid at a time in order to create the colorful striped patterns. these ice cube fruit pops can be enjoyed in cold drinks or on their own. enjoy!

photos: my own

farro salad w. tomatoes + herbs

whipped up this tasty little bowl for a light lunch today since i had leftover farro on hand. i love the slightly chewy texture of farro, and barley which is another favorite of mine.

ingredients: {one serving}
• 1 cup or so cooked farro
• handful of sweet cherry tomatoes, halved
• finely diced sweet onion, a sprinkle
• 3 or 4 kalamata olives, chopped
• 1 small garlic clove, finely minced
• 4 chives snipped
• parmigiano-reggiano cheese, a few little chunks
• 2 Tablespoons or so balsamic vinegar
• extra-virgin olive oil
• real maple syrup, just a drizzle
• salt + cracked black pepper

to do:
reheat the farro until warm. add the cherry tomatoes, sweet onion, kalamata olives and parmigiano-reggiano cheese atop. to make the dressing, whisk the garlic, balsamic vinegar, maple syrup and extra-virgin olive oil together. add the dressing over the farro and toss gently to coat. season to taste with salt and pepper, finishing off with a garnishing of chives. serve immediately and enjoy!

chicken tikka masala

simply put, i love indian food. the flavors, the sauces, the spices.. i need my fix quite often. and if you’re like me not wishing to eat out just because a hankering for dal curry strikes, just whip this one up. i cheated and used the jarred sauce this time. don’t feel bad about not making it from scratch, life’s too short for that. oh, and if you’re a fan of mango lassis, i have a version for that as well.

ingredients:
• 1/2 sweet onion chopped, finely diced
• 2 or 3 garlic cloves, chopped, finely minced
• 1 Tablespoon or so, coconut oil {vegetable oil works too}
• one 15-ounce jar of tikka masala sauce
• cooked chicken, cubed into bite-sized pieces
• flat-leaf parsley
• basmati rice, cooked
• garlic naan {oven baked flat bread}
• salt and cracked pepper

to do:
add some oil to a hot pan. sweat the onions and garlic until translucent. be sure to season with salt and pepper. add the cooked chicken and masala sauce, simmer until hot, cooked through and until the flavors have melded. bake the naan by following the instructions on the package. spoon the chicken and sauce mixture over hot basmati rice and alongside the freshly baked naan. garnish with flat-leaf parsley and serve immediately. you can also enjoy this dish as even more delicious leftovers. enjoy!

strawberry hand pie cookies

i’m obsessed with hand pies. and it’s not just about how they taste, i love the name itself and also the idea that they are tiny enough to fit inside your pocket. so i present you with hand pie cookies, this recipe is actually a combination between two cookie recipes, and just a side note here: i sadly do not have a rolling pin in my kitchen currently so i used a half-filled wine bottle to roll out the dough. i also must admit that i get pretty nervous when it comes to dough rolling, but i got through it, you can too!

ingredients:
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• powdered sugar {optional}
• strawberry jam

to do:
1. place flour, baking powder and salt in a small bowl and stir. beat granulated sugar and butter in a medium bowl with a mixer until light and fluffy. beat in egg and vanilla. gradually add the flour mixture. beat at low speed until a dough forms. {i used a wooden spoon because my mixer is in storage} divide dough in half, wrap. refrigerate for 2 hours or until firm.

2. preheat oven to 375 degrees. working with 1 portion at a time, roll dough on lightly floured surface to 1/8 inch thickness. cut dough into 18 small to medium circular shapes with a floured cookie cutter, i used the rim of a small spice jar. {if dough becomes too soft, refrigerate several minutes before continuing.} place 9 circles on ungreased cookie sheets. place about 1 teaspoon or less of the strawberry jam on each circle, leaving a 1/8 inch border around the edges. place the remaining circles over the filling, press edges together with a fork. cut 2 to 3 slits through the top circles of the dough. apply a touch of egg wash to the tops. bake for 7 to 9 minutes or until lightly golden. remove cookies and place on wire racks for cooling completely.

3. sprinkle powdered sugar a top the cookies if you wish. i didn’t have my mesh sieve on me so i did my best using a spoon for a “rustic” look :) enjoy!

cheesy scalloped potatoes

some of the most simple foods make for some of the best dishes. take the humble potato for instance, i personally could live on russets because they can be transformed into anything. here’s a family recipe with a few slight modifications that i think you’ll really enjoy.

ingredients:
• 6 small to medium sized russet potatoes, washed, dried, peeled + thinly sliced
• cheddar cheese shredded
• 1/2 sweet onion finely chopped
• extra-virgin olive oil
• 3/4 cup some kind of milk {i used coconut}
• all-purpose flour
• salt and cracked pepper

to do:
1. coat a baking dish with non-stick spray. add your first layer of potato slices to the dish. drizzle a bit of olive oil. season with salt and pepper. sprinkle some onions a top. dust a bit of flour and add some shredded cheese.

2. continue with your second layer of potato slices and repeat with your layers. pour the milk over the potato mixture. cover and bake for 45 minutes. remove lid and continue baking for another 15 to 25 minutes or until potatoes are fork tender and mixture is bubbly. serve immediately with a crisp salad and enjoy!

biscuits, jam + cake flour

i absolutely love these vintage food and baking ads. the character in the first one reminds me of the over-sized bakers in maurice sendak’s in the night kitchen. anything having to do with delicious eats always gets my attention. now i want a crisp lettuce salad drizzled with a tangy vinaigrette and some hot freshly baked buttered biscuits please..

via: old advertising tumblr

english thumbprint cookies

my mom used to bake these a lot when i was a kid so they hold sentimental value. but sentimental or not, they are just so satisfyingly delicious with their crumbly nutty texture and shot of sweetness from the jam. go make these this weekend! x

ingredients: {makes 30 cookies}
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup pecan pieces, toasted + finely chopped
• 2 to 3 tablespoons strawberry jam

directions:
1. preheat oven to 350 degrees F. place flour and salt in medium bowl; stir. beat butter and brown sugar in large bowl w. electric mixer at medium speed until light and fluffy. beat in vanilla and egg yolk. gradually beat in flour mixture. beat egg white w. fork until frothy. place pecans in shallow bowl.

2. shape dough into 1-inch balls. roll balls in egg white; roll in pecans to coat. place balls on ungreased cookie sheets. press deep indentation in center of each ball with thumb.

3. bake 8 minutes or until set. remove cookies from oven; fill each indentation w. about 1/4 teaspoon jam. return filled cookies to oven; bake 8 to 10 minutes or until lightly browned. immediately remove cookies to wire racks; cool completely. enjoy with a hot cup of black coffee!

blueberry pineapple basil smoothie

i could live on these healthy little shakes as they are delicious and so simple to make! the key ingredient that makes these smoothies so healthy is the mandatory spinach, you get your daily dose of greens and you can’t even taste them. basil is the star ingredient in this one which you can taste, it provides a nice peppery punch complimenting the sweetness from the frozen fruit. i strongly suggest that you try this one!

ingredients: {serves one}
• a handful of organic baby spinach, washed and dried
• a handful of organic sweet basil, washed and dried
• 3 T or so of 0% greek yogurt {fage is my favorite}
• 1/4 cup frozen blueberries
• 1/4 cup frozen pineapple
• 1 cup or so of coconut or almond milk
• 1 scoop of vanilla protein powder {sun warrior is a great one}
• a drizzle of agave nectar
• 1 shake of cinnamon

to do:
toss all of the ingredients into a blender or vitamix and blend until slightly smooth but still a bit chunky. serve immediately and enjoy!

white chocolate chip cookie bars

these baked goods are for when you’re feeling a bit on the lazier side and don’t fancy scooping and dropping pieces of dough onto cookie sheets. oh, and i didn’t have semi-sweet chocolate chips so white chocolate chips were used. improvisation it’s all about, improvisation.

ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups white chocolate chips
• 1 cup chopped salted peanuts {optional}

instructions:
1. preheat oven to 375 degrees.
2. grease a 9×13 inch baking sheet
3. combine flour, baking soda and salt in a small bowl.
beat butter, both sugars and vanilla in a large mixing bowl.
4. add eggs one at a time, beating well.
5. gradually beat flour mixture into the butter mixture.
6. fold in the chocolate chips and nuts.
7. spread into the prepared baking pan.
8. bake for 30-35 minutes or until golden brown.
enjoy!

sunny side up eggs on toast

there is nothing more beautiful than the oozing of bright yellow yolks dripping from the sides of sourdough toast invading it neighboring counterparts of crispy hash browns and sweet sausage links. everything it comes in contact with becomes that much more delicious – the golden touch of gastronomy. this simple breakfast is one that i make quite often and not often enough. x

ingredients:
• 1 piece of sourdough bread
• 1 large organic egg
• parsley or chives
• kosher salt and cracked pepper
• sriracha or cholula hot sauce

to do:
heat a small skillet on medium and carefully crack the egg as not to break the precious yolk. cook the egg until the whites firm up and become opaque with the edges slightly browned. slide your egg onto sourdough toast, sprinkle with salt and pepper, parsley or chives and sriracha if desired. important: sop up any remaining golden deliciousness with your toast and enjoy!

colorful salads

i have a healthy, deep-seated obsession with big, colorful salads, yes, i am lucky, i love salads. i eat a few of these giant bowls a week, switching up the ingredients as i go to keep it interesting. i present you with two rainbow-hued pots of ruffage from this week.

{salad one} ingredients:
• romaine lettuce washed dried and chopped
• cherry tomatoes halved
• a small carrot sliced
• a few small pickles sliced
• a celery stalk chopped
• a bit of cheddar cheese cut into slivers
• a bit of parmesan cheese chunks
• a few manzanilla olives chopped
• italian flat-leaf parsley chopped
• 2 multi seed flatbread crackers {crunch factor}
• tiny handful of dried cranberries
• dried dill a few shakes
• a bit of canned tuna flaked

{salad two} ingredients:
• romaine lettuce washed dried and chopped
• cherry tomatoes halved
• a few small pickles sliced
• a celery stalk chopped
• a bit of cheddar cheese cut into slivers
• a few manzanilla olives chopped
• italian flat-leaf parsley chopped
• dried dill a few shakes
• a bit of sliced red onion
• one pepperoncini drained and chopped
• a few capers tossed in

dressing:
• extra-virin olive oil
• seasoned rice wine vinegar {i like balsamic as well}
• soy sauce
• agave nectar or honey
• salt + cracked black pepper a pinch

to do:
toss all the ingredients together in a large bowl. whisk the dressing ingredients and toss to coat. enjoy!

broiled fish leftovers: what to do

until recently i had always struggled with what to do with last night’s grilled salmon or broiled saba fillets. it’s almost always impossible to make just the right amount of fish for any given meal. my solution is this very simple and delicious concoction that can be served as a japanese-inspired breakfast or a light lunch. give it a shot!

ingredients:
• leftover fillets of whatever fish you have on hand {i used saba fillet}
• brown rice
• nori sheets
• low-sodium soy sauce
• sriracha or some other kind of hot sauce
• takuan {japanese yellow pickle} chopped
• umeboshi plum
• lemon juice, a squeeze

to do:
the fish will be served cold in this recipe. cut the fillets of fish into bite-sized pieces and lay them on top of a small bowl of hot brown rice. tear the nori sheets on top of the fish and rice. add a bit of chopped takuan along with the ume plum. drizzle with lemon juice and lightly flavor with soy sauce and sriracha. toss together and serve immediately. enjoy!

banana bread with a brown sugar crust

this banana bread is so fluffy and moist with just a few hints of coconut and almond flavorings. you can omit the nuts if you want but for me they are essential to any dessert that i favor. the secret to this banana bread is the brown sugar crust which adds the perfect amount of sweetness and texture. i made this loaf from scratch, you can check out my last banana bread recipe here, which was made from a box and was still delicious nonetheless.

ingredients: {makes one loaf}
• 4 very ripe brown bananas
• 1/3 cup melted unsalted butter
• 1 cup granulated sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of salt
• 1 1/2 cups of all-purpose flour
• 1/2 cup chopped walnuts
• 2 tablespoons of brown sugar

to do:
no need for a mixer for this recipe! preheat the oven to 350 degrees. with a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl. mix in the egg, sugar, nuts and extracts. sprinkle the baking soda, baking powder and salt over the mixture and mix in. add the flour last in batches, mix but do not over mix. pour the mixture into a buttered 4×8 inch loaf pan. evenly sprinkle the brown sugar atop. bake for 1 hour. allow to cool. remove from pan and enjoy!

peanut butter waffles w. cinnamon + chia seeds

this is one of my most favorite breakfasts to whip up! the sweetness from the thick maple syrup in combination with the chunky peanut butter make you feel like you’ve landed inside the childhood board game, candy land. that or maybe even some of will cotton’s artwork that i’ve made mention of.

ingredients:
• frozen blueberry waffles {trader joe’s!}
• chunky unsalted peanut butter
• earth balance spread
• cinnamon
• chia seeds
• good quality maple syrup

to do:
1. toast your waffle to a nice golden brown 2. spread a bit of earth balance atop 3. smear a glob of chunky peanut butter atop 4. sprinkle a dash of chia seeds atop 5. pour maple syrup atop 6. finish with a shake of cinnamon atop 7. brew some hot black coffee and enjoy!