Lunchbreak: Taste of Home Magazine’s James Schend makes Dr. Spicy BBQ Pork

James Schend
Taste of Home Magazine
www.tasteofhome.com

Dr. Spicy BBQ Pork

Ingredients:
1 boneless pork shoulder roast (5 to 7 pounds)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 chipotle peppers in adobo sauce, finely chopped (about 1/3 cup)
1 large sweet onion, halved and sliced
2 Tablespoons brown sugar
2 cans (12 ounces each) Dr Pepper
1 cup barbecue sauce
Optional:
french-fried onions
rustic garden herb biscuits
zesty coleslaw

Directions:
Preheat oven to 325. Sprinkle roast with garlic powder, salt and pepper; rub with chipotle peppers. Place in a Dutch oven. Top with sweet onion; sprinkle with brown sugar. Pour Dr Pepper around roast. Bake, covered, 4 to 4-1/2 hours or until meat is tender.  Remove roast; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Shred pork with two forks. Return juices, onion and pork to Dutch oven. Stir in barbecue sauce; heat through over medium heat, stirring occasionally. If desired, sprinkle with French-fried onions and serve with biscuits and coleslaw.

Yellow Squash and Watermelon Salad

Ingredients:
6 cups cubed seedless watermelon
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
1/2 cup lemon juice
12 fresh mint leaves, torn
1 teaspoon salt
8 cups fresh arugula or baby spinach
1 cup (4 ounces) crumbled feta cheese

Directions:
In a large bowl, combine the first six ingredients. Just before serving, add arugula and cheese; toss gently to combine. Yield: 12 servings (3/4 cup each).

Tex-Mex Summer Squash Casserole

Ingredients:
7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups (9 ounces) shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Directions:
Preheat oven to 400. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine. Transfer to a greased 13 x 9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving.
Soft Blueberry Button Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1-1/2 teaspoons grated lemon peel
1 egg
1/2 cup fat-free lemon Greek yogurt
1/3 cup blueberry juice cocktail
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 to 1-1/2 cups fresh blueberries
GLAZE:
1 cup confectioners’ sugar
2 Tablespoons blueberry juice cocktail
1 Tablespoon butter, melted

Directions:
Preheat oven to 350. In a large bowl, cream butter, sugars and lemon peel until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button.  Bake 13-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool slightly. In a small bowl, mix glaze ingredients until smooth. Spoon over warm cookies. Let stand until set.  Store in airtight containers.

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