Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone

Pulled Pork Banh Mi Sandwiches

Banh Mi Sandwiches are delicious. The city we live in does have a Vietnamese restaurant, but it lacks the banh mi sandwich on the menu. What’s the next best thing? Make it at home! To make it convenient, I used my slow cooker with this one again.

With LOVE from Texas,
The Pint-Sized Mayo

Pulled Pork Banh Mi Sandwiches

4-6 Servings

Ingredients for the pulled pork and pickled carrots:

• 3/4 cup low sodium soy sauce
• 3/4 cup white vinegar, divided
• 1/2 cup light brown sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper, freshly ground
• 1 jalapeño, sliced*
• 1 piece (2-inches) ginger, peeled and sliced into discs
• 6 cloves garlic, minced
• 2-3 pounds boneless pork shoulder roast (I used one that was 2.5 pounds.)
• 1/2 cup granulated white sugar
• 1 large carrot, peeled and roughly shredded

*The choice of spiciness is up to you. You can choose to include all the seeds, half the seeds, or no seeds. I chose to include half of the seeds on ours.

Ingredients for the sauce:

• 1/4 cup lime juice
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon olive oil
• 1/6 cup water
• 1/6 cup white sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon red chili pepper flakes

Ingredients for the sandwich:

• 4-6 hoagie rolls, sliced
• reserved sauce from pulled pork
• banh mi sauce
• mayonnaise, optional
• 1 English cucumber, thinly sliced
• pickled carrots
• 1/2 cup white onions, thinly sliced
• 1 jalapeño, thinly sliced
• 1 cup cilantro leaves
• garlic chili sauce (Sriracha), optional

Directions:

First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)

Place the soy sauce, 1/4 cup white vinegar, brown sugar, 1/2 teaspoon salt, pepper, jalapeño, ginger, and garlic in the prepared slow cooker insert. Stir to combine well.

Season the pork generously with salt and black pepper on all sides. Place the pork in the liquid. Cover the slow cooker, and cook on low for 8 hours or high for 4.5 hours.

Once the pork is cooked, remove it from the liquid, and shred the meat. Strain the sauce and set aside.

While the pork is cooking in the slow cooker, you can work on the pickled carrots and banh mi sauce. In a medium bowl, add the remaining 1/2 cup vinegar, 1/2 teaspoon salt, and granulated white sugar, and stir well until dissolved. Next add the carrots, and toss. Allow the mixture to sit for at least 45 minutes. Drain well, and store in the refrigerator until ready to serve on the sandwiches.

To make the banh mi sauce, add all the ingredients to a small bowl. Whisk until everything is combined thoroughly.

Once everything is prepared, assemble the delicious sandwich.

Spread the reserved pork drippings and banh mi sauce on both sides of the cut sides of the rolls. Add the mayonnaise at this point if you are using them. Layer the pulled pork, cucumber, pickled carrots, onions, jalapeños, and cilantro. Finally drizzle with garlic chili sauce.

Close the sandwiches and taste yumminess.

Enjoy!!

“Eating slowly is good for the stomach; plowing deeply is good for the fields.” – Vietnamese Proverb

Zesty Beer Braised Baby Back Ribs

Here is another wonderful baby back ribs slow cooker recipe. Tangy and sweet come together perfectly in this fall off the bone dish!

With LOVE from Texas,
The Pint-Sized Mayo

Zesty Beer Braised Baby Back Ribs

2-4 Servings

Ingredients:

• 1 rack (2-3 pounds) baby back pork ribs, cut into pieces that will fit in your slow cooker
• 1 tablespoon chipotle chili powder, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 oranges, zested and juiced
• 1 lemon, zested and juiced
• 2 (12 ounces) beers (I used Shiner Light Blonde)
• favorite barbecue sauce (I used Salt Lick BBQ’s Original Recipe)

Directions:

Place your slow cooker lining in your slow cooker, if you like to use them.

Rub rib pieces, on all sides, with 1/2 tablespoon chipotle chili powder, smoked paprika, garlic powder, and salt.

Heat a medium pan over medium-high heat. Add olive oil and some ribs to the pan. Brown all the rib pieces on all sides.

While you are browning the ribs on all sides in the pan, add the orange and lemon zests and juices to the slow cooker. Add the remaining 1/2 tablespoon of chipotle chili powder to the mixture, and stir.

Once each piece of the ribs are browned, transfer them to the slow cooker and drizzle with barbeque sauce of your choosing. Repeat this with the remaining rib pieces.

Finally, add the beers to the slow cooker. Cover the slow cooker and plug it in.

Cook ribs for 10-12 hours on low or 5 hours on high. (Of course, slow and low makes them even more delicious.)

Once they are cooked, remove the ribs from the liquid and serve warm with additional barbeque sauce.

Enjoy!!

Chipotle Honey Baby Back Ribs

Mmm finger lickin’ baby back ribs. I could eat racks and racks of them. The fall off the bone ones are the best. 😀 This is a quick and convenient recipe for those of you who love them as much as I do.

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Honey Baby Back Ribs

2-4 Servings

Ingredients for the rub paste:

• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red chili flakes
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 1 rack (2-3 pounds) baby back pork ribs, cut into pieces that will fit in your slow cooker
• 1/2 white onion, sliced

Ingredients for the sauce:

• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1.5 teaspoons salt
• 1.5 teaspoons paprika
• 1/2 teaspoon chipotle chili powder
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1 (7 ounces) can chipotle peppers in adobo sauce*

* This recipe is pretty spicy if you leave the seeds in these chipotle peppers. If you have a more delicate palate, you can cut open the peppers and remove the seeds to your preference.

Directions:

Preheat oven to 400°F, and line a baking sheet with aluminum foil. (I like to spray it with a little nonstick spray just to really avoid sticking.)

In a small bowl, add the salt, black pepper, cayenne pepper, red chili flakes, garlic powder, paprika, onion powder, cumin, and olive oil. Stir well to make a paste.

Rub mixture all over ribs, on both sides. Transfer to prepared baking sheet, and place in oven for 15 minutes. When the time has elapsed, turn rib pieces and cook for 15 more minutes.

While the meat is cooking, prepare the slow cooker and the barbeque sauce. Place your slow cooker lining in your slow cooker, if you like to use them. (Again, I like to spray a little nonstick spray in there just to make sure I can get every little delish piece of food out!) Place the sliced onion on the bottom of the slow cooker.

Place all the ingredients for the barbeque sauce in a food processor and process until smooth.

Remove ribs from oven and allow to cool for 5-10 minutes. Transfer ribs to the slow cooker on top of the sliced onions. Finally, pour barbeque sauce over the top. (I usually do this all the night before and place the slow cooker (with lid on) in the refrigerator. – I take the slow cooker pot out in the morning and let it acclimate to room temperature. Then I place the slow cooker on low right before I leave for work.)

Cover your slow cooker and cook on low for 6-8 hours.

Turn off the slow cooker and serve warm with lots of sauce.

Enjoy!!

“I want my baby back baby back baby back baby back baby back baby back ribs. *Chili’s* Baby back ribs.” – Fat Bastard, Austin Powers:  The Spy Who Shagged Me

Cuban-Style Pork Loin Roast

Cuban food is something I wish I got more in my childhood. I grew up in a suburb close to Orlando. Florida = abundance of Cuban food. Unfortunately, as a child I was unadventurous. I stuck to pretty much pasta, cheeseburgers, and chicken nuggets. I’m just glad that my adult-self is such an apt explorer in the food world.

With LOVE from Texas,
The Pint-Sized Mayo

Cuban-Style Pork Loin Roast

4-6 Servings

Ingredients:

• 1 (2.5 pounds) pork tenderloin, fat trimmed
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon onion powder
• 1.5 tablespoons dried oregano
• 1.5 cups orange juice
• 1 cup lime juice

Directions:

Spray a 9″x13″ pan with non-stick spray and place the pork loin in it. Poke the pork loin in several places with a fork or knife. (This allows for the meat to soak up the marinade well.) Set aside and start on the marinade.

Heat a small non-stick pot over medium-high heat. Add the olive oil, garlic, salt, pepper, onion powder, oregano, orange juice, and lime juice, and whisk until fully combined and heated through.

Pour all the marinade mixture over the pork loin. Cover the dish and place in the refrigerator for at least 2 hours to overnight. (I let mine marinade overnight.)

When you are ready to roast, pull out the pork and preheat oven to 325°F. Flip the meat over and place it in the oven. Roast until completely cooked, 45 minutes to an hour, basting halfway through.

Remove from oven and let rest for 15 minutes. Slice and serve warm.

Enjoy!!

“The Cuban people have an amazingly strong and unbroken spirit.” – Wim Wenders

Tangy Beer Pork Chops

Here’s another pork chop recipe. I love how pork picks up flavors so easily. This recipe even gives you the excuse to drink beer…so why not try it?! 😀

With LOVE from Texas,
The Pint-Sized Mayo

Tangy Beer Pork Chops

2 Servings*

Ingredients:

• 6 ounces (half a bottle/can) light beer – drink the rest 😉
• 2 tablespoons brown sugar
• 3 tablespoons ketchup
• 2 boneless center cut pork loin chops
• sea salt
• black pepper, freshly ground
• garlic powder

*Half way through cooking this, I doubled the recipe so we could have left overs for lunch the next day.

Directions:

In a medium bowl or a measuring cup, combine the first 3 ingredients with a whisk. (I like to mix mine in a measuring cup so it’s easier to pour into the pan.) Set aside.

Liberally season the pork chops with salt, pepper, and garlic powder on both sides.

Coat a large skillet with cooking spray and place over medium heat. Cook the pork chops for 3 minutes on each side.

Slowly pour the beer mixture over the pork chops, and bring to a boil. Reduce the heat to medium-low heat and simmer, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160°F.

Remove the pork chops from the skillet and place on a plate. Cover them with foil keep them warm.

Continue to let the sauce simmer until it has reduced to half of the original amount, about 5 minutes.

To serve, plate the pork chops and drizzle the sauce over them. Serve warm.

Enjoy!!

“You know what? Maybe Dr. Atkins was right. Maybe the way to go is to eat pork chops with a big hunk of butter on top. Maybe we have been wrong, and maybe he has been right.” – Elizabeth Cohen

Pork Adobo

Pork adobo…a classic Filipino dish. This consists of stewing meat, usually pork, in vinegar and soy sauce. If you do not care for pork, you can substitute chicken breast for it, but nothing is as delish (in my mind) or authentic as pork!

With LOVE from Texas,
The Pint-Sized Mayo

Pork Adobo

4 Servings

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds pork shoulder, diced into 2″ cubes
• 3 cloves garlic, minced
• 2 medium bay leaves
• 2 teaspoons black peppercorns
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon salt
• 1/3 cup white vinegar
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2-3 cups water
• Jasmine rice, for serving
• Picante, for serving

Directions:

Heat the olive oil in a medium-sized pot over medium heat. Add the pork and brown it on each side.

When the meat is about half way browned, add garlic to the pot and mix.

When the meat is fully browned, add bay leaves, peppercorns, pepper, salt, vinegar, soy sauce, and sugar; mix. Next, add enough water to the pot to cover the meat, and let it simmer for 30-40 minutes.

After, taste test and add salt if necessary. Finally, remove the two bay leaves.

Serve immediately over jasmine rice and with picante sauce.

Enjoy!!

“He who does not know how to look back at where he came from will never get to his destination.” – José Rizal, Filipino patriot

Vegetable Tortellini Soup

SOUP! It’s finally getting cold enough in Texas to start making some comforting soups. We finally have a low of 42°F in October, and I couldn’t be more thrilled. This soup is really easy to make, delicious, full of veggies, and is super hearty. You can even make it vegetarian by picking out cheese tortellini instead of the meat filled ones.

With LOVE from Texas,
The Pint-Sized Mayo

Vegetable Tortellini Soup

4 Servings

Ingredients:

• 2 tablespoons olive oil
• 1/2 medium white onion, chopped
• 1 small zucchini, diced
• 1 medium carrot, peeled and diced
• 5 cups chicken broth
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1 bay leaf
• 1/2 cup canned crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 package (9 ounces) fresh tortellini (can do only cheese filled to make this vegetarian, but I usually like to do ones with some meat in them – used Buitoni’s Sweet Italian Sausage Tortelloni)
• Black pepper, freshly ground, to taste

Directions:

Heat the olive oil in a large soup pot over medium-high heat. Add the onion, zucchini, and carrot pieces. Sauté for 8 to 10 minutes, stirring often, until the onion is soft and translucent.

Next, add the broth, salt, Italian seasoning, bay leaf, tomatoes, salt, and pepper to the pot. Increase the heat and bring the mixture to a boil. Allow the flavors to incorporate for about 5 to 8 minutes.

Add the pasta and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 6 to 8 minutes longer.

Continue to  stir and taste test. Add more pepper if needed. Serve with crusty bread or cheesy garlic bread.

Enjoy!!

“A first-rate soup is more creative than a second-rate painting.” – Abraham Maslow

Braised Mustard Pork Chops

Pork Chops…can be cooked in numerous ways. I prefer mine braised or fried. Braising helps them stay juicy. This recipe is a quick way to get a delicious pork chop on the table for dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Braised Mustard Pork Chops

Yields 2 servings

Ingredients:

• 2 tablespoons olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 2 pork chops (bone in or out – which ever you prefer)
• salt, to taste
• black pepper, freshly ground, to taste
• 3/4 cup chicken broth
• 1/4 cup half and half
• 1 tablespoon grainy mustard
• 1/4 teaspoon red chili pepper flakes
• 1 tablespoon butter
• 1 green onion, sliced

Directions:

Heat large pan over medium heat. Add the olive oil and sauté the shallots for a few minutes (about 4) and then add the garlic for another couple of minutes.

While the shallots and garlic are cooking, season the pork chops with salt and pepper and add to the pan. Brown well on both sides.

Next add the chicken stock and cover the pan. Lower the heat to a simmer and cook for about 15-20  minutes.

After that time, take off the lid and remove the pork chops to a plate covered in foil. Set aside.

Whisk in the half and half, mustard, and red pepper flakes.  Bring the mixture to a light simmer for a minute. Finally, turn off the heat and whisk in the cold butter just before serving.

Plate on top of a bed of mashed potatoes or pasta and drizzle the creamy sauce over it.

Garnish with sliced green onions and serve.

Enjoy!!

“There is poetry in a pork chop to a hungry man.” – Philip Gibbs

Sausage & Broccoli Pasta Bake

Pasta Bakes…the combinations are infinite. They are so easy to make, and you can practically use anything you have on hand. Throw in some pasta, a sauce, protein, and veggies…voilà! Magic in a pan!

With LOVE from Texas,
The Pint-Sized Mayo

Sausage & Broccoli Pasta Bake

Yields 4 servings

Ingredients for the pasta:

• non-stick baking spray
• 1/2 pound pasta (your choice on type)
• 1 tablespoon olive oil
• 1/2 cup white onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1/2 pound sausage, diced (your choice – sky’s the limit – I used some left overs we had)
• 1/2 pound broccoli (can substitute cauliflower also)
• 1/4 cup chicken broth
• 2 tablespoons unsalted butter, melted
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan

Ingredients for the sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 1.75 cups skim milk
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper, freshly ground
• 2 ounces shredded white cheddar cheese
• 2 ounces shredded gruyere cheese

Directions:

Preheat the oven to 400°F, and spray a 8×8 pan with non-stick spray.

Cook the pasta in salted water according to the instructions on the package. Once the pasta is done, drain it and set aside.

Mince the onion and the garlic cloves. Cut the broccoli in small florets. Heat the olive oil in a medium sized pan and cook the onions and garlic, over medium heat, for about 5 minutes.

Add oregano and parsley to the onions. Cook for an additional minute to combine the flavors. Next, add the sausage to heat through. (If using ground sausage, break it up with a spatula. Cook over low to medium heat, until it is browned.)

Add the broccoli and cook for a few minutes while stirring. Pour in the chicken broth, pop the lid on and simmer the meat and broccoli over low heat for about 5 minutes. Turn off heat and allow to cool for a few minutes while you finish making the sauce.

While the meat mixture is simmering, make the sauce. Heat the butter over medium heat in a pot until it is all melted. Add the flour and whisk to combine the roux. Cook for a minute to get rid of the rawness of the flour.

Pour in the milk. Bring the sauce to a boil while gently stirring and allow sauce to thicken. Flavor the sauce with the Dijon mustard and the salt. Let the sauce simmer, for about 5-8 minutes. Finish the sauce with pepper, cayenne, and the grated cheeses.

Finally mix the 2 tablespoons of melted butter, panko crumbs, and parmesan in a small bowl.

Layer the pasta and meat mixture in the prepared pan. Pour the sauce over the meat. Sprinkle the panko mixture top of the sauce.

Place the dish in the oven and bake for 15 to 20 minutes until it is bubbly and golden brown on top.

Enjoy!!

“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0. ” – Sophia Bush