Smoked Salmon Spread/Dip

I found this recipe in an appetizer book.  Sounded yummy so I decided to make it for our monthly “dinner and a movie” date with our good friends.  Mmm Mmm good doesn’t quite describe the deliciousness of this spread.  I served it with sliced cucumbers – which was delicious.  But, you could serve with an assortment of crudité or crackers or toasts.  This was easy and quick to make – and received RAVE reviews!

 

Ingredients:

 

8 oz. Smoked Salmon, chopped

8 oz. cream cheese, softened

½ cup sour cream (or plain yogurt)

¼ cup mayonnaise

1 – 2 Tablespoons fresh dill – or I used ¾ teaspoon dried

¼ cup minced fresh flat-leaf parsley

¼ cup minced green onions – I only used the green parts

Salt, Pepper and Fresh Lemon Juice to taste

 

Directions:

 

Place the salmon, cream cheese, sour cream and mayonnaise in the bowl of a food processor.  Mix until thoroughly blended.

 

Add the dill, flat leaf parsley, green onions, salt, pepper and lemon juice – pulse to combine.  Taste for seasoning – adjust if needed.

 

Place in serving dish, cover and put in fridge.  Let sit for 1 or more hours until serving.  This can be made earlier in the day – or even the night before – serving.  Enjoy!

 

Click here for printable recipe.

Pulled Pork

My son LOVES BBQ’d Pulled Pork sandwiches.  After making carnitas in the crock pot a few weeks ago – I thought I’d give this a try… homemade style.  In the past I’ve been cheating by purchasing the pulled pork at Trader Joes.  Well, no more.  This was FANTASTIC!

 

Ingredients:

 

4 lbs. pork roast, I used “Picnic Roast”.  You’re looking for a boneless roast with some nice fat marbling. 

4 cloves garlic, finely chopped

1 white onion, chopped

1 jalapeno, ribbed – seeded – and chopped

1 cup of your favorite barbeque sauce

¼ cup apple cider vinegar

¼ cup beef or chicken broth

¾ teaspoon ground ginger powder

½ teaspoon mustard powder

½ cup brown sugar, loosely measured – i.e., not packed

Mesquite seasoning, enough to cover the meat

Cooking spray

 

Directions:

 

Spray the inside of a crock pot with the cooking spray.  Sprinkle Mesquite seasoning all over the pork roast and rub in well.  Add all other ingredients to the crock pot and stir to combine.  Place pork roast on top, cover and cook on low for about 6 – 7 hours.  Pork should be easily shredded with two forks when cooked.

 

Add additional barbeque sauce to the meat, if desired.  Place on the rolls of your choice and enjoy the delicious smoky flavor!

Click here for printable recipe.