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Buying fresh ginger is kind of annoying to me so when I get some I want to USE IT UP with a ginger party. So I’m all about some gingery beef stir fry to use my ginger. (Also I love those tubes of the already pureed ginger. Worth the money.)

Another bonus of this recipe – no marinade! But still super flavorful sauce-y meat and vegetables.

One other note, I know it’s a drag when a recipe calls for something a little specialty. This has hoisin sauce in it, but if you’re like WHAT IS THAT I DON’T HAVE THAT then this will still turn out completely good to skip it!

Ginger Beef Stir Fry
Serves four

4 cloves garlic
3 tablespoons ginger
2 tablespoons sesame oil
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
A dash of red pepper flake
Vegetable oil
1 pound flank steak, sliced thinly in one inch pieces
1 onion, sliced thinly
1 carrot, sliced
1 cup broccoli florets
1 bell pepper, sliced thinly
1 and 1/2 cups white rice, cooked
4 green onions
Black sesame seeds

Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.

Pour vegetable oil about 1/2 inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).

Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.

Assemble stir fry by serve meat and vegetables over white rice. Top with green onion and black sesame seeds.

GINGER BEEF STIR FRY
 
Author: Rachel Schultz
Ingredients
  • 4 cloves garlic
  • 3 tablespoons ginger
  • 2 tablespoons sesame oil
  • 1 tablespoon hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • A dash of red pepper flake
  • Vegetable oil
  • 1 pound flank steak, sliced thinly in one inch pieces
  • 1 onion, sliced thinly
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1 bell pepper, sliced thinly
  • 1 and ½ cups white rice, cooked
  • 4 green onions
  • Black sesame seeds
Instructions
  1. Prepare sauce by blending together garlic, ginger, sesame oil, hoisin sauce, soy sauce, brown sugar, rice wine vinegar, and red pepper flake.
  2. Pour vegetable oil about ½ inch deep into a large skillet over medium-high heat. Fry flank steak for 2-3 minutes on each side. Set steak aside and toss meat with half of sauce. Discard oil (a little left in the pan is fine, even preferable).
  3. Reduce heat to medium. Add onions and carrots and saute for 1 minute. Add broccoli and bell pepper and cook for an additional minute. Coat with remaining sauce.
  4. Assemble stir fry by serve meat and vegetables over white rice. Top with green onion and black sesame seeds.
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Rachel Schultz | Recipe Blog by Rachel Schultz - 2w ago

THIS IS EASY TO MAKE. Please be aware of that and not scared or indifferent. Fried goat cheese is good ALL BY ITSELF. And then also in many iterations such as on crackers, on a baguette, or ON A SALAD.

An absurd amount of things go well with goat cheese. Just to name a few – blackberries, raspberries, strawberries, pesto, apricot, garlic, fig, cranberries, like, all nuts, pomegranate, rosemary.

For this one I did HONEY and PISTACHIOS. A little extra something that makes it even more really really good.

Fried Goat Cheese
Serves 15 fried goat cheese balls

8 ounces goat cheese
1/4 cup flour
1 egg
1 tablespoon water
1/2 cup bread crumbs
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
A dash of red pepper flake
Vegetable oil
1/4 chopped pistachios
Honey

Roll goat cheese into one inch balls. Chill goat cheese in freezer. Place flour in a bowl. Whisk together egg and water in a second bowl. In a third bowl combine bread crumbs, thyme, garlic powder, pepper, salt, and red pepper flake. Remove goat cheese from freezer. Coat goat cheeses in flour, then egg wash, then bread crumb mixture.

Pour vegetable oil into a large skillet so it is about 1/2 an inch deep. Heat oil over medium-high heat. Fry goat cheese for about 1 minute on each side. Serve with chopped pistachios and drizzled with honey.

FRIED GOAT CHEESE
 
Author: Rachel Schultz
Ingredients
  • 8 ounces goat cheese
  • ¼ cup flour
  • 1 egg
  • 1 tablespoon water
  • ½ cup bread crumbs
  • ½ teaspoon thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • A dash of red pepper flake
  • Vegetable oil
  • ¼ chopped pistachios
  • Honey
Instructions
  1. Roll goat cheese into one inch balls. Chill goat cheese in freezer.
  2. Place flour in a bowl. Whisk together egg and water in a second bowl. In a third bowl combine bread crumbs, thyme, garlic powder, pepper, salt, and red pepper flake.
  3. Remove goat cheese from freezer.
  4. Coat goat cheeses in flour, then egg wash, then bread crumb mixture.
  5. Pour vegetable oil into a large skillet so it is about ½ an inch deep. Heat oil over medium-high heat.
  6. Fry goat cheese for about 1 minute on each side.
  7. Serve with chopped pistachios and drizzled with honey.
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BROUGHT TO YOU BY CABOT

Pizza in handheld roll form with lots of cheese SPEAKS FOR ITSELF. These are super versatile. You can make any pizza ever. We most recently did bbq chicken pizza with roasted chicken, lots of cilantro, and really thinly sliced red onion. And I love a classic, aged white cheddar for my pizzas.

THESE CAN BE APPS IN A PORTABLE PARTY VERSION, OR, A DINNER. I fully endorse meals that offer both of those options. Also, SUPER BOWL. They look specialty, but they are really just as easy as a homemade, flat pizza you are used to. You pretty much take that flat pizza, and roll it right up! 

For this recipe I used cabot cheese – a co-op owned by one thousand farmers in new england and new york where 100% of profits go back to the farmers.

BBQ Chicken Pizza Bread Rolls
Serves 12 rolls

1 pound pizza dough (store-bought or homemade)
1/2 cup bbq sauce, plus additional if desired
1 cup cooked and shredded chicken (a rotisserie chicken works well)
1/4 cup red onion, diced
2 and 1/2 cups grated white cheddar, divided (I use cabot’s vermont extra sharp)
A few grinds black pepper
Cilantro

Preheat oven to 450 degrees. Roll dough into a rectangle, approximately 9 x 13 inches. Spread bbq sauce on to dough. Layer on chicken, red onion, and 2 cups grated cheddar. Top with ground pepper.

Roll pizza up and slice into about one inch rolls. Arrange rolls on a baking sheet and sprinkle with 1/2 cup reserved cheddar.

Bake for 10-12 minutes. Top with cilantro and additional bbq sauce, if desired.

BBQ CHICKEN PIZZA BREAD ROLLS
 
Author: Rachel Schultz
Ingredients
  • 1 pound pizza dough (store-bought or homemade)
  • ½ cup bbq sauce, plus additional if desired
  • 1 cup cooked and shredded chicken (a rotisserie chicken works well)
  • ¼ cup red onion, diced
  • 2 and ½ cups grated white cheddar, divided (I use cabot's vermont extra sharp)
  • A few grinds black pepper
  • Cilantro
Instructions
  1. Preheat oven to 450 degrees. Roll dough into a rectangle, approximately 9 x 13 inches. Spread bbq sauce on to dough. Layer on chicken, red onion, and 2 cups grated cheddar. Top with ground pepper.
  2. Roll pizza up and slice into about one inch rolls. Arrange rolls on a baking sheet and sprinkle with ½ cup reserved cheddar.
  3. Bake for 10-12 minutes. Top with cilantro and additional bbq sauce, if desired.
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Personal requirements when I’m making these for them to be incredible are: super soft pitas (probably from the deli section), lots of crunchy carrots in and around the wrap (and hummus), and THIS MARINADE. I love the flavor combined with the hummus and sauce. My husband really likes this type of cuisine, so this recipe was made as a little love letter to him.

I’m not really a kitchen gadgets person; I don’t have a lot of them at all and generally don’t really like them. BUT I asked for an immersion blender for christmas and I am very into it.

I like that for making dressings, sauces, or smoothies, I don’t have to dirty the whole blender or food processor. Mine came with a plastic cup (with measurements!) I can just put in the dishwasher, and then I rinse the attachment off as soon as I’m done and put it away. It’s like it was never here. WAY less cumbersome than the blender. I seriously love it and it’s only $32 on amazon. I used it for the sauce in this recipe!

Chicken Shawarma in the Oven!
Serves six

2/3 cup lemon juice, divided
1/2 cup olive oil, divided
1 teaspoon salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon red pepper flake
1/2 teaspoon cinnamon
3 boneless, skinless chicken breasts
2 onions, sliced
3 tablespoons greek yogurt
4 cloves garlic
1 tablespoon onion powder
1 tablespoon fresh dill
6 pitas
Hummus
Sliced carrots

Combine 1/3 cup lemon juice, 1/4 cup olive oil, salt, pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight works too.

Preheat oven to 425 degrees. Pour chicken and marinade into a lined 9×13 baking dish. Top with onions. Roast for 40 minutes. Slice chicken.

Make sauce by combining in a blender, immersion blender, or food processor 1/3 cup lemon juice, 1/4 cup olive oil, greek yogurt, garlic, onion powder, and dill.

Spread hummus on pita and layer on chicken and slice carrot. Top with sauce and additional dill.

CHICKEN SHAWARMA IN THE OVEN!
 
Author: Rachel Schultz
Ingredients
  • ⅔ cup lemon juice, divided
  • ½ cup olive oil, divided
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 1 teaspoon red pepper flake
  • ½ teaspoon cinnamon
  • 3 boneless, skinless chicken breasts
  • 2 onions, sliced
  • 3 tablespoons greek yogurt
  • 4 cloves garlic
  • 1 tablespoon onion powder
  • 1 tablespoon fresh dill
  • 6 pitas
  • Hummus
  • Sliced carrots
Instructions
  1. Combine ⅓ cup lemon juice, ¼ cup olive oil, salt, pepper, paprika, red pepper flake, and cinnamon in a gallon plastic bag with chicken breasts. Marinade in fridge for 2 hours, or overnight works too.
  2. Preheat oven to 425 degrees. Pour chicken and marinade into a lined 9x13 baking dish. Top with onions. Roast for 40 minutes. Slice chicken.
  3. Make sauce by combining in a blender, immersion blender, or food processor ⅓ cup lemon juice, ¼ cup olive oil, greek yogurt, garlic, onion powder, and dill.
  4. Spread hummus on pita and layer on chicken and slice carrot. Top with sauce and additional dill.
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Here’s a solid way to make use of this whole wheat pizza dough recipe. You’ll find these full of flavor and quite fun to assemble. If making pizza dough intimidates you, just use store-bought frozen dough, or even already baked, pre-made naan or pitas. Then all you have to do is broil them up and get the cheese melted.

Sometimes we roll the dough a little extra thin and then they can be folded up and eaten likes wraps too. (Watch the cook time since a thinner dough won’t need as long.)

And lastly, this crust is super filling! Use it for when you need people to get full fast. You could skip chicken for a hearty meatless option, if you do that.

Goat Cheese & Caramelized Onion Flatbreads
Serves six small pizzas

1 batch whole wheat pizza dough
Olive oil for drizzling, plus additional
4 ounces ricotta
2 cups shredded mozzarella
4 ounces goat cheese
3 chicken breasts, cooked and shredded
2 caramelized onions
Red wine vinegar, to dress spring mix
A few grinds of pepper
A dash of salt
4 cups spring mix lettuce
Grated parmesan
Basil
Balsamic reduction

Preheat oven to 450 degrees. Divide dough into six evenly sized balls and roll into a flat circle, about 1/4 inch thick. Drizzle olive oil on dough. Spread a layer of ricotta across dough. Top with mozzarella, goat cheese, shredded chicken, and caramelized onion. Bake for 10-12 minutes. Stir together olive oil and red wine vinegar with a few grinds of pepper and a dash of salt. Toss spring mix lettuce with dressing and top with grated parmesan. Top pizzas with basil and balsamic reduction. Serve greens on top of pizza or as a side salad.

GOAT CHEESE & CARAMELIZED ONION FLATBREADS
 
Author: Rachel Schultz
Ingredients
  • 1 batch whole wheat pizza dough
  • Olive oil for drizzling, plus additional
  • 4 ounces ricotta
  • 2 cups shredded mozzarella
  • 4 ounces goat cheese
  • 3 chicken breasts, cooked and shredded
  • 2 caramelized onions
  • Red wine vinegar, to dress spring mix
  • A few grind of pepper
  • A dash of salt
  • 4 cups spring mix lettuce
  • Grated parmesan
  • Basil
  • Balsamic reduction
Instructions
  1. Preheat oven to 450 degrees.
  2. Divide dough into six evenly sized balls and roll into a flat circle, about ¼ inch thick. Drizzle olive oil on dough.
  3. Spread a layer of ricotta across dough.
  4. Top with mozzarella, goat cheese, shredded chicken, and caramelized onion.
  5. Bake for 10-12 minutes.
  6. Stir together olive oil and red wine vinegar with a few grinds of pepper and a dash of salt. Toss spring mix lettuce with dressing and top with grated parmesan.
  7. Top pizzas with basil and balsamic reduction. Serve greens on top of pizza or as a side salad.
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I like baked potatoes. More than like, I like like them. (These quick oven ones changed my world.) A crockpot potato is a good one because often to be convenient something needs to either take a very short amount of time, or a really long time, such that you can do in advance. Normal, oven baked potatoes are the middle ground that is in neither of those two categories.

I don’t mind the slow cooker because normally baking a potato already takes forever. So taking even longer actually makes it better to make it ahead.

Crockpot Baked Potatoes
Serves four

4 russet potatoes, washed and dried
1 tablespoon olive oil
Salt

Drizzle potatoes with olive oil and season with salt. Wrap potatoes in aluminum foil.

Cook on low for 8 hours or high for six.

CROCKPOT BAKED POTATOES
 
Author: Rachel Schultz
Ingredients
  • 4 russet potatoes, washed and dried
  • 1 tablespoon olive oil
  • Salt
Instructions
  1. Drizzle potatoes with olive oil and season with salt. Wrap potatoes in aluminum foil.
  2. Cook on low for 8 hours or high for six.
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There was a long phase when the Schultz family had abandoned ground beef. Maybe for like 2 and 1/2 years. We were ground turkey consumers. We were not like, opposed to red meat like some people probably are or whatever. I ordered good, american, all beef burgers in restaurants all the time. But at home, I just reached for the turkey.

Then we stopped at some point? I don’t know when exactly or why. I started buying beef again.

We do turkey sausage which I love too since, well, real sausage is sometimes mysterious. Nearly every recipe on this site can have ground turkey and beef interchanged, including these thai meatballs!

Thai Turkey Meatballs
Serves six

1 zucchini, grated
2 pounds ground turkey
3 green onions, sliced
8 basil leaves, chopped
1 tablespoon grated ginger
4 tablespoon red curry paste, divided
2 teaspoons garlic powder
A dash of red pepper flake
1 tablespoon coconut oil
1 and 1/2 cups lite coconut milk
3 tablespoons tomato paste
3 cups white rice, cooked according to package instructions
Additional basil leaves

Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.

Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.

Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.

Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.

THAI TURKEY MEATBALLS
 
Author: Rachel Schultz
Ingredients
  • 1 zucchini, grated
  • 2 pounds ground turkey
  • 3 green onions, sliced
  • 8 basil leaves, chopped
  • 1 tablespoon grated ginger
  • 4 tablespoon red curry paste, divided
  • 2 teaspoons garlic powder
  • A dash of red pepper flake
  • 1 tablespoon coconut oil
  • 1 and ½ cups lite coconut milk
  • 3 tablespoons tomato paste
  • 3 cups white rice, cooked according to package instructions
  • Additional basil leaves
Instructions
  1. Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
  2. Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
  3. Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
  4. Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.
3.5.3251

Adapted from ifoodreal

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For years I possessed a kitchen appliance that I thought I liked because I thought it was saving me a lot of time. The device I speak of is the rice cooker. But I wasn’t that happy with the rice. It never got super fluffy. Unrelated I received an instant pot which boasts rice capabilities, but I didn’t love it for rice either (it’s great for other things.)

So after years I went back to the retro stovetop method and my rice was SUPER soft. I think I’m done using an appliance! And stovetop rice doesn’t require much oversight so the cooker wasn’t offering much in that way.

For this sante fe style dinner, do the crock, make your stovetop rice, and dinner is done.

Slow Cooker Sante Fe Chicken
Serves four

4 boneless, skinless chicken breasts
2 cups vegetable broth
1 and 1/2 cups white rice
1 cup salsa
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoon oregano
1 teaspoon red pepper flake
1/4 teaspoon salt
15 ounces black beans
15 ounces corn
6 green onions, sliced
1 cup cilantro
2 cups grated cheddar
Tortilla chips

Place chicken breasts into base of slow cooker. Pour on vegetable broth. Cook on low for 7-8 hours or high for 5-6 hours.

Prepare rice according to package instructions.

Remove chicken and shred. Stir together chicken, salsa, garlic powder, paprika, oregano, red pepper flake, and salt.

Layer chicken, black beans, corn, green onion, cilantro, and cheddar over rice.

SLOW COOKER SANTE FE CHICKEN
 
Author: Rachel Schultz
Ingredients
  • 4 boneless, skinless chicken breasts
  • 2 cups vegetable broth
  • 1 and ½ cups white rice
  • 1 cup salsa
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoon oregano
  • 1 teaspoon red pepper flake
  • ¼ teaspoon salt
  • 15 ounces black beans
  • 15 ounces corn
  • 6 green onions, sliced
  • 1 cup cilantro
  • 2 cups grated cheddar
  • Tortilla chips
Instructions
  1. Place chicken breasts into base of slow cooker. Pour on vegetable broth. Cook on low for 7-8 hours or high for 5-6 hours.
  2. Prepare rice according to package instructions.
  3. Remove chicken and shred. Stir together chicken, salsa, garlic powder, paprika, oregano, red pepper flake, and salt.
  4. Layer chicken, black beans, corn, green onion, cilantro, and cheddar over rice.
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Rachel Schultz | Recipe Blog by Rachel Schultz - 3M ago

Do you like making lasagna but IF YOU’RE BEING HONEST know those large noodles are a bit cumbersome to work with. ALSO that kids kind of can have a hard time dealing with eating all that during the eating part. 

So if you want lots of the goodness of something lasagna style, try baked spaghetti! It’s cozy and filling and crispy cheesy good.

Lastly, another one of my favorite meal traits, doesn’t require handling any raw meat!

Baked Spaghetti
Serves six

16 ounces spaghetti
2 cups tomato pasta sauce
1 onion, diced
2 teaspoons olive oil
6 cloves garlic, minced
1 cup pepperoni, diced
3 cups shredded mozzarella
1 teaspoon salt
1 teaspoon pepper
6 eggs
1/2 cup milk
Grated parmesan

Preheat oven to 375 degrees.

Prepare spaghetti according to package instructions. Toss cooked spaghetti in tomato pasta sauce.

Saute onion in a skillet with olive oil over medium heat for 4 minutes. Add garlic and saute for 2 more minutes.

Toss spaghetti, onion, garlic, pepperoni, mozzarella, salt, and pepper in a large bowl.

In a sperate bowl whisk together eggs and milk.

Transfer spaghetti mixture to a greased 9×13 baking dish. Pour egg mixture over spaghetti. Top with grated parmesan.

Bake for 30 minutes.

5.0 from 1 reviews
BAKED SPAGHETTI
 
Author: Rachel Schultz
Ingredients
  • 16 ounces spaghetti
  • 2 cups tomato pasta sauce
  • 1 onion, diced
  • 2 teaspoons olive oil
  • 6 cloves garlic, minced
  • 1 cup pepperoni, diced
  • 3 cups shredded mozzarella
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 eggs
  • ½ cup milk
  • Grated parmesan
Instructions
  1. Preheat oven to 375 degrees.
  2. Prepare spaghetti according to package instructions. Toss cooked spaghetti in tomato pasta sauce.
  3. Saute onion in a skillet with olive oil over medium heat for 4 minutes. Add garlic and saute for 2 more minutes.
  4. Toss spaghetti, onion, garlic, pepperoni, mozzarella, salt, and pepper in a large bowl.
  5. In a sperate bowl whisk together eggs and milk.
  6. Transfer spaghetti mixture to a greased 9x13 baking dish. Pour egg mixture over spaghetti. Top with grated parmesan.
  7. Bake for 30 minutes.
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Consider this a little new flavor for your crockpot meal rotations. When making pork loin I am pretty exclusive to the crock. They just do so well in there! There’s almost no other way! And then it shreds up so easily.

And sweet potatoes as a side are one of our favorites. The hearty-but-still-sweet-ness is a perfect complement to so many savories. Including this pork right here.

Filipino Pulled Pork with Sweet Potatoes
Serves four

1 and 1/2 pound pork loin
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
6 cloves garlic, smashed
1 teaspoon pepper
6 bay leaves
3 sweet potatoes, peeled and cubed
2 tablespoons butter
1 tablespoon honey
2 tablespoons milk
Green onions, sliced

Place pork loin in slow cooker with soy sauce, brown sugar, apple cider vinegar, garlic, pepper, and bay leaves.

Cook on low for 7-8 hour or high for 5-6 hours.

Place sweet potatoes in a pot and cover with water. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 minutes.

Mash sweet potatoes in a stand mixer with butter, honey, and milk.

Shred pork loin and serve with sweet potatoes and green onion.

FILIPINO PULLED PORK WITH SWEET POTATOES
 
Author: Rachel Schultz
Ingredients
  • 1 and ½ pound pork loin
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 6 cloves garlic, smashed
  • 1 teaspoon pepper
  • 6 bay leaves
  • 3 sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 2 tablespoons milk
  • Green onions, sliced
Instructions
  1. Place pork loin in slow cooker with soy sauce, brown sugar, apple cider vinegar, garlic, pepper, and bay leaves.
  2. Cook on low for 7-8 hour or high for 5-6 hours.
  3. Place sweet potatoes in a pot and cover with water. Bring to boil over medium-high heat. Reduce heat to low and simmer for 20 minutes.
  4. Mash sweet potatoes in a stand mixer with butter, honey, and milk.
  5. Shred pork loin and serve with sweet potatoes and green onion.
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