Friday Foodday!

Woohoo! Friday! What are your plans this weekend? As I mentioned yesterday, I will be heading home for my sister's graduation.  


Have a great recipe for me? I'd love to feature it! Email it to me!

Garlic-Poblano Guacamole

c/o Kings Mill Resort

Ingredients

6 garlic cloves, unpeeled

1 red bell pepper

1 poblano chile

1 ripe avocado, pitted, peeled, and coarsely mashed

1/4 cup finely chopped green onions, white and tender green parts

2 tablespoons chopped fresh cilantro

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt

Tortilla chips

Directions
Bake until soft, about 15 minutes. Let cool slightly, then remove the skins. Place the roasted garlic in a serving bowl and mash with a fork.

Preheat the broiler. Place the bell pepper and chile on a baking sheet and broil 4 to 5 inches from the heat source until the skins are blackened and blistered all over, about 8 minutes. Remove from the broiler. Lower the oven temperature to 425°F.

Transfer the roasted pepper and chile to a paper or plastic bag and close tightly. Let stand for 10 minutes (the steam will loosen the skins), then peel, stem, and seed the pepper and the chile, and chop finely. Add the pepper, chile, avocado, green onions, cilantro, lime juice, and salt to the mashed garlic, stirring well. Serve the guacamole with the tortilla chips.

Tip: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown.

Makes 8 servings

Memphis Style Pulled Pork

c/o Your Southern Peach

Ingredients

1 medium onion

6 fresh garlic cloves

2 (14 oz.) can low sodium beef or chicken stock

4 cups (32 oz) Barbecue Sauce, divided

1/2 cup brown sugar

1/2 cup cider vinegar

1/2 tsp pepper

1 boneless Boston Butt Pork Roast 

Directions

1.  Remove ends from onion and peel.  Slice thickly and place in slow cooker with peeled garlic cloves.  Stir in broth, 3 cups barbecue sauce, sugar, vinegar and pepper.  Add pork roast gently.  Cover and cook for 6-8 hours.  About halfway through cooking, I like to flip the roast to make sure both sides remain moist.  (Be sure to cook this roast a minimum of 6 hours to assure deliciously moist barbecue!)

2. Remove pork from slow cooker and let it sit for a few minutes.  Shred with a fork and remove fatty parts.  Serve on top of a toasted bun and accompany with remaining BBQ sauce.

Pillowy Chocolate Chip Cookies

c/o Stephanie Cooks

Ingredients:

2 sticks butter, melted
1 cup sugar
1 egg
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
2 cups chocolate chips

Directions:
1- Preheat the oven to 350.
2- Melt the butter. Stir in the sugar. Allow to cool for about 2 minutes.
3- Beat in the egg and vanilla until well incorporated.
4- In a separate bowl stir together the flour and baking soda. Add to the butter mixture, stirring well.
5- Stir in the chocolate chips.
6- Using a tablespoon, scoop spoonfuls of batter onto a lined baking sheet. Bake for 8-11 minutes, or until slightly golden around the edges and the top sets.
7- Allow to cool 4-5 minutes on the baking sheet before transferring to a wire rack to cool.

Be fabulous today!