Crispy Pork Bowls

CHIPOTLE PORK POWER BOWLS

FEBRUARY 17, 2017 LEAVE A COMMENT

Recreating my favorite dish from Cafe Zupas today. It’s a tasty copy cat of the Mexicali Braised Pork bowl– except I’ll give you more than one measly scoop of veggies! I love the selection and fresh options Zupas has to offer but I’m not a fan of their skimpiness. I need more than 8 black beans and 1 tbsp of peppers in my life. I mean really. I decided to take matters into my own hands…. behold the Chipotle Pork Power Bowl.

Packed with protein, fiber and an abundance of flavorful nutrients this dish is sure to please! The key is crisping up your pork! It’s crutial to the flavor. I used our Instant Pot to cook the pork and then once shredded I crisped it up nicely in my Lodge cast iron skillet. This step is NOT optional! It gives it that wow factor that sets it apart from the rest! You can drizzle with fresh lime, balsamic glaze or citrus vinaigrette. All combinations are delicious! Enjoy!

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Chipotle Citrus Pork Roast

yield 8-10 servings

Ingredients

• 1 (2-2 1/2 pound) boneless pork roast, trimmed of all visible fat. I prefer Boston butt.
• 3/4 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/8 tsp ground cinnamon
• 5 large garlic cloves, peeled and minced
• 1/2 cup yellow onion, chopped
• 1 chopped chipotle chili pepper in adobo, seeds removed (two if you prefer more heat)
• 2 limes, juiced
• 1/4 cup organic lower-sodium chicken broth
• 1/4 cup fresh orange juice
• 1 tsp olive oil + more to crisp

Instructions

1. Clean and trim roast.
2. Sprinkle with salt, cumin, garlic powder and cinnamon and rub well.
3. Add 1 tsp oil to the Instant Pot.
4. On the sauté setting sear roast on all four sides. Remove from pot and set aside.
5. Add chicken broth and orange juice into the bottom of Instant Pot, scraping the bottom to deglaze..
6. Add the roast back to the pot.
7. Top with onion, peppers and garlic.
8. Cook on high pressure for 75 minutes. Allow for a natural release and check roast. If it needs more time, close the lid and continue cooking. Reset and cook on high for an additional 30 minutes. Again allow for a natural release. It should be easy to shred at this point.
9. Shred the pork using two forks and then add lime juice. Stir until all juices are well blended.
10. Remove shredded pork from the Instant Pot with tongs and set aside.
11. Reduce remaining liquid down to 1 1/2 cups and reserve for later.
12. To crisp-- Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and quickly sear the other side.
13. Repeat in batches being sure not to crowd the pan. I usually do three or four.
14. Remove pork from skillet. Drizzle over more juices and serve immediately.

Notes

**You could also use a crock-pot if you don't have access to an Instant Pot. Just increase broth to 1/2 cup and cook on low for 8-10 hours or high for 6 hours.

To make bowls layer:

• 2-3 cups shredded kale
• 1/4 cup tri-colored cooked quinoa (try this easy cooking method)
• 1/4 cup corn1/2 cup sliced bell peppers
• 1/2 cup heirloom tomatoes, halved
• 1/4 cup black beans, rinsed2 tbsp mashed avocado or guacamole
• top with citrus vinaigrette dressing or balsamic glaze

Citrus Vinaigrette dressing

 2 servings

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon crushed garlic
• salt and pepper to taste

Method:

1. Whisk all ingredients together and enjoy!

FILED UNDER: DINNER, LUNCH

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Best Ever Banana Bread

Cook Time: 1 hour 10 minutes
(Tiff-I made these into mini-muffins, and they were perfect at 325 for 15-20 minutes)
Author: Divas Can Cook
Makes 1 large loaf

Ingredients (All ingredients should be room temperature)
3 large extra ripe banans (1 1/2 C mashed)
1 tsp lemon juice
2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2-3/4 C brown sugar (Mom uses 1/2C)
8 Tbls butter, softened (1 stick)
2 eggs, beaten
1 1/2 tsp vanilla extract
1/2 C buttermilk (Buttermilk is best, but if you don't have any. Mix 1/2 milk and 1 tsp cider vinegar. Let sit for 5 minutes)

For short bread topping:
1 C flour
1/4 C brown sugar
1/2 C butter
1/4 C chopped nuts

Topping:
Preheat oven to 400F.
Mix ingredients together and spread in a thin layer on a baking sheet.
Bake for 10-15 minutes, just until golden brown.

Let cool and crumble.

Bread:
Preheat oven to 325F
Grease and flour a large loaf pan

In a medium size bowl, mash bananas until creamy and stir in lemon juice. Set aside.

In a medium size bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In a large bowl, cream together the butter and sugars. Beat in the eggs until combined.

Fold in bananas. Add in vanilla extract and buttermilk. Beat until combined.

Add the dry mixture into the wet mixture. STIR GENTLY AND JUST UNTIL THE FLOUR IS INCOPORATED. DO NOT OVER STIR.

Pour the batter into the prepared loaf pan. Sprinkle crumbled topping onto the top of the batter.

Bake on the center rack for 1 hour and 10 minutes. Cooking times may vary. Check on the bread at the 1 hour mark. Toothpick inserted into the center should come out clean and bread should be golden on the outside.

Brush the top of the bread with butter if desired when it comes out of the oven.
Let it cool for 5 minutes and then remove the bread from the pan and place it on a cooling rack to finish cooling.

Slice and enjoy. Flavors with intensify the next day.

Kneaders Overnight French Toast

This recipe was in a Kneaders brochure. I am pretty sure you could sub is Texas Toast, but it won't have the cinnamon swirl!
Serves 6-8

Ingredients:
1 Loaf Kneaders Chunky Cinnamon Bread
8 medium eggs
1 Tbls brown sugar
1 Tbls vanilla
3 C milk
3/4 tsp salt
2 Tbs butter

Slice the Chunky Bread into 8 pieces. Generously butter a 9x13 inch glass baking dish. Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan.

Mix eggs, brown sugar, vanilla, milk, and salt. Pour the mixture over the bread slices. Cut the butter into small pieces and place over the top of the bread slices. Cover the baking dish and refrigerate overnight (or for at least 4 hours).

Uncover and bake at 350F for 45-50 minutes.

Creme Brulee French Toast

Makes 12 servings
Serve with butter syrup.

1/2 C Butter
1 C packed brown sugar
2 Tablespoons corn syrup
1 Loaf Texas Toast bread (extra-thick slices)
5 eggs
1 1/2 C half and half cream
1/4 teaspoon salt
1 teaspoon vanilla


In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased 18x13x1 pan. Spread to cover surface.

Place 12 slices Texas toast bread ina single layer to cover pan.

Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread.

Cover and refrigerate overnight.

Bake uncovered at 350 F for about 30 minutes. Remove from pan to serve. If not serving immediately, turn each slice of bread over (this is to prevent bread from sticking to the bottom of pan). Drizzle with butter syrup.

Mediterranean Chicken with Cucumber Mint Sauce

This is a lean protein/Fibrous Veggie Dinner Option (for the MUFA I like a piece of dark chocolate)
And the kids really like this as well.

3 large boneless, skinless chicken breasts, cubbed into 1 in cubes
6 oz plain Greek Yogurt
3 cucumber- seedless are nice, but not necessary, peeled
2 Tbsp mint, chopped
2 tsp. Greek seasoning blend (or 1/2 tsp each sesame seeds, garlic powder, dried oregano, and crushed red pepper (which I go light on for the kids))
1/4 red onion, thinly sliced
lemon wedges

1. Preheat a large saute pan on medium-high heat with a Tablespoon or two of olive oil. Toss cubed chicken with Greek seasoning blend, and cook until brown, stirring often. About 10 minutes.

2. For sauce, shred one cucumber; set aside. In a bowl combine yogurt, chopped mint, and shredded cucumber with a dash of salt. Cover and refrigerate.

3. Thinly slice the remaining cucumbers into semi-circle slices.

4. Serve the chicken with sauce, onions, and thinly sliced cucumbers. And perhaps some lemon wedges.

(This is also REALLY yummy on naan, flatbread, or pita.)

Chloe Coscarelli's Sweet Potato Casserole

Make Ahead Tip: Assemble the entire dish except for the final baking step up to 2 days in advance. Store in refrigerator and bake before serving.

Ingredients:
Pecan Streusel
2 Tablespoons all-purpose flour
1/2 C pecans
1/4 C brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
pinch of salt
1 1/2 Tablespoons vegetable oil

Casserole
3 large garnet yams, peeled and cut into 2-inch pieces
1 C canned coconut milk, mixed well before measuring
1/3 C packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon, plus extra for garnish
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/3 C dried sweetened cranberries
1/2 C vegan marshmallows (no gelatin)

Preparation
For the pecan streusel:
In a food processor, combine flour, pecans, brown sugar, cinnamon, nutmeg, and salt, and process until crumbly. Add oil and pulse until crumbly and somewhat combined.
For the casserole:
Preheat oven to 400 F. Lightly grease an 8-in square pan.
Place yams in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork tender, 15 to 20 minutes. Drain and return to pot.
Add coconut milk, brown sugar, salt, spices, and vanilla, and mash with a potato masher until you achieve a chunky texture. Adjust seasoning to taste. Mix in cranberries and transfer to prepared pan.
Top with pecan streusel and marshmallows. Bake for 15-20 minutes until marshmallows look toasted. Dust with cinnamon and serve.

Chicken Satay

1/2 cup coconut milk (Chaokoh brand)
1 clove garlic
1 teaspoon curry powder
1 1/2 teaspoon brown sugar
1/2 tsp fish sauce (red boat brand)
3/4 lb skinless, boneless chicken thighs
wooden skewers

whisk together ingredients and marinate meat for at least 30 min. Grill 4-6 min on each side

Dipping sauce:

1/4 C peanut butter
1/2 C dates (chopped)
1/2-3/4 C fresh orange juice
1/2 C soy sauce
1/4 C raw cashews
2 Tbls roasted peanuts

add all ingredients except peanuts to a food processor and chop until smooth fold in chopped peanuts