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Showing posts from June, 2014

Enchilada Skillet

This is just a simple but really flavorful dish.  I love it when you only have to clean up one pot!


Enchilada Skillet Adapted from {no.2 pencil}
1 lb ground beef 1 tsp minced garlic
1/2 cup onion, diced
1 pkt taco seasoning
1 cup beef broth
2 cans (10oz) red enchilada sauce
2 heaping cups of dried rotini pasta
2 cups shredded colby jack cheese, divided
sliced black olives to taste

In a large skillet on medium-high heat add ground beef, garlic, and onions
Brown ground beef and drain off excess fat
Add taco pkt to beef (do NOT add water)
Stir until beef is fully coated
Add broth, enchilada sauce, and pasta to beef
Simmer for approx. 20 minutes or until pasta is tender and liquid is reduced
Stir in 1 cup of cheese and spread remaining 1 cup of cheese on top
Top with olives if desired
Serve warm in skillet

Sweet Thai Chili Pork Sandwich

My husband and I went to have lunch at one of our favorite sandwich shops Firehouse Subs.  They were having this sandwich for a limited time and we decided to try it and fell in love.  So when Father's Day rolled around my husband wanted to see if we could try our own version.  It was so good with a really great balance of smoky, spicy, and sweet!  I think this is one of my new favorites.



Sweet Thai Chili Pork Sandwich

6-8 lb pork shoulder
onion powder
Lawry's season salt
paprika
ginger
pepper
garlic salt
1/4 cup brown sugar
liquid smoke

sub rolls
sliced pepper jack cheese
mayonnaise
sweet thai chili sauce


Directions
Place pork in a large pan, spread generously liquid smoke over meat and rub it evenly.
Sprinkle spices and sugar generously.
Repeat on other side.
Cover and refrigerate 24 hours.
Preheat oven to 250 and cook for 8 hours.
Pull or slice pork
Serve sandwich on sub roll with mayonnaise, sliced pepper jack cheese, sweet thai chili sauce, and pork.