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Claire Scattergood

Real Cooking with Claire

 
Posted April 21st, 2014 @ 9:21am

 

 

Monday - BBQ Pulled Pork {Crock Pot Dinner}

I happen to be in a cooking mood today, so I'm going to make a homemade BBQ sauce for my pulled pork! If this is too much effort, there's absolutely no shame in a good old jar of $1.00 BBQ sauce! If you're interested in making your own BBQ, I suggest following this recipe from SkinnyTaste, it's a great place to start! Personally, I leave out the hickory liquid and substitute with 1-2 tsp of Adobo Chipotle sauce. I'll use a smaller tenderloin, trimmed of as much fat as possible so it's nice and lean. Cook on high for 4-5 hours, shred, then return to the pot for at least another hour. I'll serve mine with garlic green beans (quickly steamed then sauteed in 1 tbsp of butter, 1 clove of minced garlic, salt and pepper) and a box of Annie's White Cheddar Mac & Cheese. 

 

Tuesday - Not-Your-Mother's Egg Salad Sandwich {Make-Ahead}

Leftover eggs from the Easter bunny? No worries! I love some good old fashioned traditional egg salad, but this grown-up makeover is healthier, and trust me, it's DELICIOUS! Slice and dice up about six hard boiled eggs... You can really use up to eight or as few as four. But this recipe works best with 6. In a large mixing bowl, add your eggs with one 8-oz Fage Plain Yogurt, one tbsp of Miracle Whip (I like the sweetness of MW in this recipe, but if you prefer you can use mayo), 10 chopped basil leaves, 1/2 tsp each of salt and pepper. Instead of your standard white bread, try serving on a baguette or pretzel roll with tomato, avocado, bacon, and sprouts. Think of it as a fancy cobb salad sandwich! Serve with baked sweet potato fries and chipotle aioli sauce for a true bistro-experience.

 

Wednesday - Chicken Enchilada Soup {Crock Pot Dinner}

I found this recipe on SkinnyTaste today for crock pot enchilada soup and I cannot wait to try it! I LOVE chicken enchilada soup and I'm always looking for an easy way to get it at home! Plus, on Monday when I make my BBQ sauce, I'll have to open up a can of adobo peppers... This way I'll use a bit more from that can since this recipe calls for some as well! I'm also going to serve this with homemade salsa and chips. For the most AMAZING, fresh-tasting, healthy salsa EVER, you'll need one can of black beans, one can of corn, 4 plum tomatoes, one small red onion, 2 cloves of minced garlic, salt, pepper, and cilantro. Dice the tomatoes and onions and put them into a big mixing bowl. Rinse and drain the beans and corn, then add them as well. Mix in the garlic, along with 1 tsp each of salt and pepper. I also like to add a bit of fresh squeezed lime. Mix and ENJOY! It's so simple but it's really amazing. Keep it in a sealed container in the fridge for up to a week.

 

Thursday - Blackened Cajun Hake {10 Minute Dinner}

I recently bought a MASSIVE bag of individually-sealed, frozen hake. It's my go-to for a QUICK dinner! Remember to take the fish out of the freezer the night before so it's fully defrosted! About 20 minutes before you want to eat, take the hake out of the refrigerator and let it rest on the counter. When you're ready to go, all you have to do it pour a little EVOO onto each side of the hake, then cover liberally in blackening seasoning. If you don't have any blackening seasoning, just mix together about 1 tsp each of smoked paprika, onion powder, garlic powder, cumin, cayenne powder (less if you don't like it too spicy!), and 1/2 tsp salt and pepper. On high heat in a nonstick pan, saute the hake on the first side for about 6 minutes, and the second side for about 4 minutes, until cooked through. DONE! Let it rest on the counter while you saute a bag of spinach with a drizzle of EVOO and one minced shallot. I'll also serve this with rice and black beans... Which I will cook in the microwave because it's easy, fast, and tastes just as good as if it's made on the stove. 

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