Pulled Pork

Pulled Pork

by | Feb 10, 2014 | Recipes

Pulled Pork

Prep time:  
Total time:  
 
Serves: 10
 
This makes a large batch, great for a gathering or a few dinners! Nutritional analysis per serving (without bread or tortillas): Calories: 310, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 105mg, Sodium: 300mg, Potassium: 787mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 4g, Protein: 40g, Vitamin A: 25%, Vitamin C: 20%, Calcium: 8%, Iron: 15%
Ingredients
  • 4 LBS. BONELESS PORK LOIN ROAST, CUT INTO 2-INCH CUBES
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON EACH: PAPRIKA AND ACHILI POWDER
  • 2 TEASPOONS GROUND CUMIN AND DRIED OREGANO
  • 1¼ TEASPOONS EACH: GARLIC SALT AND CINNAMON
  • 1 (28-OZ.) CAN CRUSHED TOMATOES
  • ⅓ CUP LIME JUICE
  • 1½ CUPS CHOPPED ONION
  • 2 TO 3 MINCED CHIPOTLE PEPPERS PLUS 2 TO 3 TABLESPOONS ADOBO SAUCE FROM CAN
  • SOFT ROLLS OR TORTILLAS
 
Instructions
  1. CUT PORK INTO 2-INCH CUBES.
  2. STIR TOGETHER DRY SEASONINGS IN A SMALL BOWL AND SPRINKLE OVER PORK, TURNING TO COAT ALL SIDES.
  3. PLACE IN A LARGE SLOW COOKER WITH TOMATOES, LIME JUICE AND ONION.
  4. COVER AND COOK ON HIGH FOR 5 HOURS OR LOW FOR 10 HOURS.
  5. REMOVE PORK FROM SLOW COOKER WITH A SLOTTED SPOON AND PLACE IN A LARGE BOWL; SHRED USING 2 FORKS OR A POTATO MASHER.
  6. STIR IN ENOUGH COOKING LIQUID TO MAKE PORK SAUCY AND ADD CHIPOTLE PEPPERS AND ADOBO SAUCE TO TASTE.
  7. SERVE ON WARM ROLLS OR TORTILLAS WITH REMAINING SAUCE, IF DESIRED.
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Pizza Quesadillas (aka Pizzadillas)

Pizza Quesadillas (aka Pizzadillas)

by | Feb 10, 2014 | Recipes

Pizza Quesadillas (aka Pizzadillas)

Prep time:  
Cook time:  
Total time:  
 
Serves: 2
 
Credit to www.closetcooking.com for this amazing dish! All of the flavours of a pizza all wrapped up in quesadilla form and topped with even more pizza toppings!
Ingredients
  • 2 (10 INCH) TORTILLA
  • 1 CUP MOZZARELLA, SHREDDED
  • 3 TABLESPOONS PIZZA SAUCE
  • 16 SLICES PEPPERONI
  • 1 TABLESPOON SLICED BLACK OLIVES
  • 3 TABLESPOONS PIZZA SAUCE
  • ½ CUP MOZZARELLA, SHREDDED
  • 3 SLICES PEPPERONI
  • 1 TABLESPOON SLICED BLACK OLIVES
 
Instructions
  1. HEAT A LARGE PAN OVER MEDIUM HEAT.
  2. PLACE ONE TORTILLA IN THE PAN, SPRINKLE HALF OF THE CHEESE OVER IT, FOLLOWED BY THE PIZZA SAUCE, PEPPERONI, OLIVES, THE REMAINING CHEESE AND FINALLY THE REMAINING TORTILLA.
  3. COOK UNTIL THE QUESADILLA IS GOLDEN BROWN ON BOTH SIDES AND THE CHEESE IS MELTED, ABOUT 2-4 MINUTES PER SIDE.
  4. SPREAD THE PIZZA SAUCE OVER THE TOP OF THE QUESADILLA FOLLOWED BY THE MOZZARELLA, PEPPERONI AND OLIVES.
  5. BAKE IN A PREHEATED 400F OVEN UNTIL THE CHEESE HAS MELTED, ABOUT 5-10 MINUTES.
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Slow and Easy Ratatouille

Slow and Easy Ratatouille

by | Feb 10, 2014 | Recipes

Slow and Easy Ratatouille

Serves: 8
 
Nutritional analysis per serving: Calories: 130, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 610mg, Potassium: 926mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 7g, Protein: 5g, Vitamin A: 30%, Vitamin C: 120%, Calcium
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ONION, COARSELY CHOPPED
  • 3 CLOVES MINCED GARLIC
  • 2 MEDIUM ZUCCHINI, HALVED AND SLICED
  • 1 EGGPLANT (ABOUT 1¼ LBS.), PEELED AND CUT INTO 1-INCH CHUNKS
  • 1 MEDIUM FENNEL BULB, QUARTERED AND THINLY SLICED (WHITE BASE ONLY)
  • 1 SMALL RED PEPPER, SEEDED AND DICED
  • 1 SMALL YELLOW PEPPER, SEEDED AND DICED
  • 1 (29-OZ.) CAN CRUSHED TOMATOES
  • 1 (6-OZ.) CAN TOMATO PASTE
  • 1 TSP EACH: DRIED BASIL, ROSEMARY AND THYME
  • 1 TSP SEA SALT OR TO TASTE
  • GROUND OR SMOKED PEPPER TO TASTE
  • SNIPPED FRESH BASIL AND GRATED PARMESAN CHEESE (OPTIONAL)
 
Instructions
  1. HEAT OIL IN A LARGE SKILLET. ADD ONION; COOK AND STIR OVER MEDIUM HIGH HEAT FOR 5 MINUTES. ADD ZUCCHINI, EGGPLANT AND GARLIC; COOK FOR 5 MORE MINUTES. TRANSFER TO A SLOW COOKER WITH ALL REMAINING INGREDIENTS EXCEPT FRESH BASIL AND PARMESAN. COVER AND COOK ON HIGH FOR 3 HOURS OR ON LOW FOR 6 HOURS. SERVE HOT OR AT ROOM TEMPERATURE TOPPED WITH FRESH BASIL AND PARMESAN.
  2. QUICK STOVETOP VARIATION: PREPARE AS DIRECTED ABOVE, COOKING IN A LARGE POT INSTEAD OF A SLOW COOKER. BRING TO A BOIL; REDUCE HEAT AND SIMMER, COVERED, FOR 30 TO 45 MINUTES OR UNTIL VEGETABLES ARE COOKED TO YOUR LIKING.
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Tomato Shrimp Scampi on Angel Hair

Tomato Shrimp Scampi on Angel Hair

by | Feb 10, 2014 | Recipes

Tomato Shrimp Scampi on Angel Hair

This light and delicious dish was passed on to us from Chef Andre Carthen, of Kathy Ireland Worldwide.
Ingredients
  • 8 OUNCES ANGEL HAIR
  • ¼ CUP OLIVE OIL
  • 4 GARLIC GLOVES, CHOPPED
  • 2 CANS (14.5OZ) DICED ITALIAN STYLE TOMATOES
  • ½ CUP VERMOUTH OR ½ CUP COOKING WINE
  • ½ TEASPOON SUGAR
  • 1 LB SHRIMP, PEELED AND DEVEINED, RINSED, PATTED DRY
  • ⅛ TEASPOON RED PEPPER FLAKES
  • 2 TABLESPOONS CAPERS
  • 4 TABLESPOON BASIL
  • 4 TABLESPOON FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. COOK ANGEL HAIR AS DIRECTED, DRAIN WELL: KEEP WARM.
  2. IN A LARGE SKILLET, SAUTE GARLIC IN OLIVE OIL OVER MEDIUM HEAT FOR ABOUT 2 MINUTES.
  3. ADD TOMATOES WITH JUICE, VERMOUTH OR COOKING WINE AND CAPERS. COOK 5 MINUTES.
  4. ADD SHRIMP AND RED PEPPER FLAKES . COOK UNTIL SHRIMP TURN PINK AND ARE COOKED THROUGH, ABOUT 3 MINUTES.
  5. TOSS WITH COOKED ANGEL HAIR, BASIL AND PARMESAN CHEESE; SERVE IMMEDIATELY IN SHALLOW BOWLS.
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Breakfast: Italian Tomato Eggs

Breakfast: Italian Tomato Eggs

by | Feb 8, 2014 | Recipes

Breakfast: Italian Tomato Eggs

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Perfect for breakfast, brunch, dinner or a family gathering. Sauce may be made several days ahead and reheated just before serving.
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING ON BREAD
  • 1 CUP CHOPPED ONION
  • ½ CUP THINLY SLICED AND CHOPPED FENNEL OR ANISE (OPTIONAL)
  • 1½ TEASPOONS MINCED GARLIC
  • 1 (28-OZ.) CAN TOMATO PUREE
  • 2 TEASPOONS DRIED ITALIAN HERB SEASONING
  • 1 TEASPOON SUGAR, OR TO TASTE
  • SALT AND FRESHLY GROUND PEPPER TO TASTE
  • 6 (1-INCH THICK) SLICES RUSTIC ITALIAN BREAD
  • 1¼ CUPS SHREDDED ITALIAN BLEND CHEESE
  • 6 FRIED EGGS, SEASONED WITH SALT AND PEPPER
  • SHREDDED PARMESAN CHEESE AND SNIPPED FRESH BASIL
 
Instructions
  1. HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT.
  2. ADD ONION, FENNEL AND GARLIC; COOK, STIRRING FREQUENTLY, FOR 10 MINUTES TO SOFTEN.
  3. STIR IN TOMATO PUREE, HERBS AND SUGAR.
  4. COOK, UNCOVERED, OVER MEDIUM-LOW HEAT FOR 45 MINUTES OR UNTIL TOMATO SAUCE IS VERY THICK, STIRRING FREQUENTLY TO MAKE SURE SAUCE DOES NOT SCORCH ON THE BOTTOM.
  5. BRUSH ONE SIDE OF EACH BREAD SLICED WITH OLIVE OIL AND PLACE ON A FOIL-LINED BAKING SHEET.
  6. TOP EACH WITH 3 TABLESPOONS SHREDDED CHEESE AND PLACE IN A HOT OVEN OR UNDER THE BROILER FOR A FEW MINUTES OR UNTIL CHEESE IS MELTED AND EDGES ARE LIGHTLY BROWNED.
  7. TOP EACH WITH A FRIED EGG, A GENEROUS SPOONFUL OF TOMATO SAUCE, PARMESAN CHEESE AND FRESH BASIL TO TASTE.
  8. RECIPE MAY BE DOUBLED.
  9. TIME SAVING TIP: SUBSTITUTE 2 CUPS PREPARED PASTA SAUCE FOR TOMATO SAUCE RECIPE ABOVE.
  10. NUTRITIONAL ANALYSIS PER SERVING: CALORIES: 350, FAT: 15G, SATURATED FAT: 6G, TRANS FAT: 0G, CHOLESTEROL: 235MG, SODIUM: 1030MG, POTASSIUM: 712MG, CARBOHYDRATES: 37G, FIBER: 4G, SUGAR: 9G, PROTEIN: 18G, VITAMIN A: 25%, VITAMIN C: 30%, CALCIUM: 30%, IRON: 25%
 
 
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: