BBQ Pulled Pork Pizza

• 6 oz cooked pulled pork
• Pre-made pizza crust 
• 1/4 c barbecue sauce 
• 1/2 c shredded smoked Gouda or mozzarella
• 3 scallions, cut into 1-inch pieces

Preheat an oven, along with a pizza stone if you have one, according to pizza crust directions.

Top pizza crust with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.

Cut into wedges and serve.

Pulled Pork Soft Tacos

• 1 1/4 lbs cooked pulled pork , warmed 
• 12  6 inch corn of flour tortillas
• 3 c shredded iceberg lettuce 
• 1 c salsa

Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.

Repeat with the remaining tortillas and serve.

Oven-Braised Pulled Pork Perfection

• 3 lb boneless pork shoulder (butt), or sirloin roast
• seasoning mixture, see below
• 1 tbsp canola oil
• 1 c chicken broth

Rub the season mixture pf your choice (see a few option below) over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/2 to 3 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. 

Herb Rub

• 2 tsp sage leaves, dried
• 2 tsp thyme leaves, dried
• 1 1/2 tspsalt
• 1 tsp rosemary, dried

Combine all ingredients in a small bowl and mix well.

Simple Savory Rub

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp moregano, dried 

Combine all ingredients in a small bowl and mix well.

Chili Rub

• 2 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper  

Combine all ingredients in a small bowl and mix well.

 

Spaghetti with Turkey Chili

• Kosher salt
• 2 tbsp extra-virgin olive oil
• 4 scallions, sliced, white and green parts separated
• 2 lg cloves garlic, finely chopped
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 lb ground turkey
• 2 c low-sodium chicken broth
• 1 14-oz can pinto beans, drained and rinsed
• 3 tbsp ketchup
• Hot sauce, to taste
• 8 oz spaghetti
• Shredded cheddar cheese and sour cream, for topping

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.

Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Pasta e Fagioli with Sausage

• 2 tbsp olive oil
• 1 lb mild Italian Turkey sausages
• 1 carrot, chopped fine
• 1 onion, chopped fine
• 1 rib celery, chopped fine
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 6 c drained and rinsed canned kidney beans
• 1 3/4 c chicken broth or stock
• 1 bay leaf
• 1 tsp salt
• 1/2 c small macaroni
• 1/2 tsp fresh-ground black pepper

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary.  Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.

Chicken and Orzo Skillet

• 1 lb skinless, boneless chicken breast halves, cut into bite-sized pieces
• 12 oz uncooked orzo 
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 c chopped tomato
• 2 tsp tomato paste
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 3 c baby spinach leaves
• 3 ounces feta cheese, crumbled

Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Bring a large saucepan filled 2/3 full with water to a boil. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Add some olive oil to the skillet and saute the onion until translucent.  Add garlic and cook until fragrant.  Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.

Green Curry Fritters with Cabbage Slaw

Fritters

• 2/3 c panko
• 1/4 c diagonally sliced green onions
• 1 lb ground chicken breast
• 2 tbsp canola mayonnaise
• 1 1/2 tbsp green curry paste
• 1 tbsp dark sesame oil
• 1 tbsp soy sauce
• 2 tsp sambal oelek (ground fresh chile paste)
• 3/8 tsp kosher salt
• 1/2 tsp grated peeled fresh ginger
• 1 lg egg
• 2 tbsp canola oil, divided 

Slaw

• 3 c sliced cabbage
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1/2 tsp kosher salt
• 1/8 tsp sugar
• 1/4 c cilantro leaves
• 1 jalapeño pepper, very thinly sliced
• 1 ripe peeled avocado, sliced

For the Fritters
Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

For the Slaw
Combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeño; toss. Top with fritters and avocado. Serve immediately.