Pulled Pork Sandwich/Appetizer Sliders

Posted on March 23, 2013 by Peg

I had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below. I tweaked it a bit to make it more to my taste. I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints. This recipe uses only the lean meat of the tenderloin and surely no chopped skin, gristle, or other unknown parts!! Licking my lips…yum. Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints. Life in the South is grand.

2 one lb tenderloins
12 oz Pepsi
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted

Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.

Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions. Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.

*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time! For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.

Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!

Hardee Pardee!

Posted on March 6, 2013 by Peg

The Friday evening after Thanksgiving this past year I hosted the first, perhaps annual, Hardee Pardee! All of the 16 Hardee cousins, spouses and “significants” were in town, and they were not going to all be together at Christmas. So we decided to have a large celebration. Both of my daughters were home, so the prep time was fun-filled and quite lively! Marc made us surprise espresso martinis while we were cooking. Brenton loves a frittata, having spent a gracious amount of time in Spain. She wanted to prepare that; it was the first time I had ever served that at a cocktail event. She cleverly cut the frittata in to bite-sized pieces, and passed it throughout the house. The tray was empty before she made it to the last room. It was a huge hit. So…lesson learned…anything may be turned into a small portion appetizer. Cheers!

This is my kitchen the following morning! Totally worth every effort of the cleanup!!

Creamy Asparagus Soup

Posted on February 27, 2013 by Peg

It was cold and WET in Eastern North Carolina yesterday, so I decided to make one of my favorite warm soups. Yum!

2 bunches thin asparagus
2 leeks, white and light green parts only
2 Tbs unsalted butter
1/8 t salt
1/8 t pepper
3 1/2 cups low fat, low sodium chicken broth
1/2 cup frozen garden peas
2 Tbs grated Parmesan
1/4 cup Half and Half
Juice of half of a lemon

Trim tough ends off asparagus.
Cut tips off asparagus (reserving them), and chop remaining spears into 1/2 inch pieces.
Rinse leeks thoroughly, and cut them in half lengthwise.
Slice leeks thinly.
In a small skillet, bring 1/2 cup water to a boil over medium high heat.
Add the asparagus tips and cook until tender, about 2 minutes.
Remove tips, pat dry, and set aside.
In a large pot, melt the butter.
Add asparagus pieces, leek slices, salt, and pepper.
Cover and cook until vegetables are soft, stirring occasionally 4 to 6 minutes.
Add chicken broth and bring to a simmer.
Cook until vegetables are tender, about 5 minutes.
Stir in peas.
Working in 2 batches, process the soup in a blender until completely smooth, 2 to 3 minutes.
Return soup to the pot.
Stir in Parmesan, Half and Half, and lemon juice.
Garnish with asparagus tips.

Serves 6 in soup bowls or 20 in demitasse or shot glasses.

Brie Cranberry Tart

Posted on February 26, 2013 by Peg

2 packages Athens Mini Fillo Shells (15 per package)
1 small round of Brie, rind removed
1 can whole berry cranberry sauce
Zest of 1 orange

Preheat oven to 350
Place frozen fillo shells in baking pan,
Allow to thaw 10 minutes at room temperature.
Cut Brie into pieces that will nestle in fillo shells.
In small bowl mix together cranberry sauce and orange zest.
Top Brie with a dab of cranberry mixture.
Heat for 6 – 8 minutes, until Brie melts a bit.

Pimento Cheese Fries

Posted on February 24, 2013 by Peg

1 recipe of Peg’s Pimento Cheese
1 26 oz bag Ore-Ida Extra Crispy Fast Food Fries

Preheat oven to 450°.
Cook fries according to package directions.
After cooked, remove fries from oven.
Turn oven off.
Preheat broiler.
Spoon pimento cheese in small dollops over cooked fries.
Broil 6 inches from broiler for 1 – 2 minutes, until cheese is melted and browned in spots.
Serve right away.

Serves 12.

*Author’s Note: I always cook my fries longer than package directions, checking at 2 minute intervals. I like them crispy, especially when serving as appetizer!

Peg’s Pimento Cheese

Posted on February 24, 2013 by Peg

4 oz cream cheese, room temperature
1/2 cup mayonnaise (I use Hellman’s Light or Dukes)
1/2 cup fat free sour cream
1 1/2 cups grated sharp cheddar
2 cups grated pepper jack
4 oz pimentos, drained and finely chopped
1/2 t black pepper
1/3 cup sugar

Mix all ingredients together.

*Can add chopped jalapenos if you desire a pimento cheese with kick!
*I like to serve this with thin ginger snaps as a change of pace.
But it is excellent on any cracker.

Friday Frittata Fun

Posted on February 22, 2013 by Peg

I relish brunch prepared for dinner on Friday evenings after an especially tiring week. This evening happens to be just such an evening. Enjoy the Frittata, served alongside bacon, toast and jam…and naturally a Mimosa or glass of smooth wine.

Spanish Potato Frittata
The finished product, presented as brunch entree and also as appetizer.

You will need:
5 large eggs
1small onion, diced
3 medium potatoes, peeled, thinly sliced, and patted dry
4 oz Gruyere cheese, grated
4 Tbs olive oil, divided
1/8 t sea salt
1/4 t ground black pepper

Heat 3 Tbs of olive oil in frying pan on medium high.
When hot, add onion and potatoes.
Toss them around in the oil to coat.
Turn heat down to lowest setting.
Add salt and pepper.
Put lid on frying pan and cook gently for 10 minutes, shaking pan occasionally.
Turn mixture over and continue cooking another 10 minutes, until tender but not brown.

Meanwhile, break eggs in large bowl and whisk them lightly.
It’s important not to over beat.
Add grated cheese and stir.
When onions and potatoes are cooked, add them to the egg mixture in the bowl.

Put frying pan back on heat.
Add 1 Tbs of oil and turn heat back up to medium.
When oil is hot, stir potato and eggs thoroughly and pour into frying pan.
Turn heat down to low immediately.
Cook 20 minutes uncovered.
Every now and then draw the edge in gently with a palette knife.

When there is virtually no liquid egg left on the surface of the frittata,
turn it over to cook the other side.
To do this, place a flat plate over the pan,
and carefully invert both so the frittata is on the plate.
Put pan back on heat. Spray well with cooking spray.
Use a palette knife to gently ease the tortilla back in to cook the other side.
*Or treat yourself to a tortilla/frittata skillet duo. It makes life so easy!
Cook 5 – 7 minutes more.
Remove from heat and allow frittata to settle 2 minutes.
It should then be cooked through but still moist in the center.

Happy Friday Frittata Fun Night! Cheers to the weekend!

Fried Cheese Ravioli

Posted on February 21, 2013 by Peg

1 package of cheese ravioli
1/2 cup buttermilk
1/2 cup Italian flavored bread crumbs
Canola oil
3/4 cup marinara sauce, warmed

Cook ravioli according to package directions.
Drain, rinse, and drain again.
Pour canola oil 1 inch deep in skillet on medium high.
When oil is hot:
Dip individual ravioli into buttermilk.
Dip into breadcrumbs and coat both sides thoroughly.
Place into hot oil and cook 1 minute on each side.
Remove from oil; drain on paper towels.

Place on serving platter and serve with small bowl of marinara sauce for dipping.

The “Ladies’ Birthday Club”

Posted on February 7, 2013 by Peg

Today I hosted my 86 year old Mother’s “Ladies Birthday Club” for lunch. They meet 8 times a year to celebrate birthdays, each other, and their joyful lives. We began with Champagne and Chambord cocktails. This was followed by Corn Chowder served in demitasses. The main event was Shrimp and Grits, Jackie’s Strawberry and Romaine Salad, and Ham Biscuits. We topped it off with Roasted Brown Sugar Pineapple for dessert. Twas a yummy and delightful day!

This is Mother and me at a fancier soiree! Fun times!

Ham Biscuits

Posted on February 7, 2013 by Peg

1 bag Mary B’s tea biscuits (in freezer section of grocery)
24 thin slices of country ham
*There is good country ham in the deli section of nice groceries that you can get sliced extra thin.
Dijon mustard
Butter

Preheat oven to 350°.
Cook the biscuits according to package directions.
Allow to cool slightly.
Split the biscuits in half.
Coat the bottom side with mustard.
Tear the fat off the ham slices and fold the ham so that it fits the biscuit.
Place ham on top of mustard and top with other half of biscuit.
Spread a bit of butter on top of biscuit.
Place in a baking pan and cover with foil.
Heat until warmed through, approximately 10 minutes.

If you are not going to serve immediately place a damp paper towel on top of the biscuits and cover with foil. This will keep them moist.

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Category Archives: Appetizers