Classic BBQ Pulled Pork Sandwiches

 

Classic BBQ Pulled Pork Sandwiches

Ingredients:

• 3-4 lbs (1.5-2 kg) pork shoulder or pork butt
• Salt and pepper to taste
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 cup barbecue sauce, plus more for serving
• 1/2 cup chicken broth or apple juice
• Hamburger buns or sandwich rolls
• Coleslaw, for serving (optional)

Instructions:

1. Prepare the pork: Season the pork shoulder or pork butt generously with salt and pepper, as well as the smoked paprika, garlic powder, onion powder, and brown sugar. Rub the seasonings into the meat, ensuring it's well coated.

2. Slow cook the pork: Place the seasoned pork in a slow cooker or crockpot. Pour the barbecue sauce and chicken broth (or apple juice) over the pork. Cover and cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.

3. Shred the pork: Once the pork is cooked, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any excess fat.

4. Add sauce: Return the shredded pork to the slow cooker and mix it with the cooking juices and barbecue sauce. Let it cook for an additional 30 minutes to absorb the flavors.

5. Assemble the sandwiches: Toast the hamburger buns or sandwich rolls if desired. Spoon the BBQ pulled pork onto the bottom halves of the buns. Top with coleslaw if desired, then cover with the top halves of the buns.

6. Serve: Serve the classic BBQ pulled pork sandwiches hot, with extra barbecue sauce on the side if desired.

These Classic BBQ Pulled Pork Sandwiches are a quintessential American favorite, perfect for backyard barbecues, game day parties, or any casual gathering with family and friends. Enjoy the tender, flavorful pork smothered in tangy barbecue sauce, served on a soft bun for a delicious and satisfying meal!

Homemade Macaroni and Cheese

 

Homemade Macaroni and Cheese

Ingredients:

• 1 lb (450g) elbow macaroni
• 1/4 cup (55g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 cups (480ml) milk
• 2 cups (200g) shredded sharp cheddar cheese
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Breadcrumbs for topping

Instructions:

1. Cook the macaroni: Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

2. Make the cheese sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and golden brown, stirring constantly.

3. Add the milk: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook for 3-4 minutes until the mixture thickens and coats the back of a spoon.

4. Add the cheese: Reduce the heat to low. Stir in the shredded cheddar, mozzarella, and grated Parmesan cheese until melted and smooth. Add the Dijon mustard and garlic powder, and season with salt and pepper to taste.

5. Combine with macaroni: Add the cooked macaroni to the cheese sauce and stir until evenly coated.

6. Optional: Add breadcrumbs: If desired, transfer the macaroni and cheese to a greased baking dish and sprinkle breadcrumbs over the top for a crunchy topping.

7. Bake (optional): If you added breadcrumbs, bake the macaroni and cheese in a preheated 375°F (190°C) oven for 20-25 minutes, or until bubbly and golden brown on top.

8. Serve: Serve the homemade macaroni and cheese hot as a comforting and delicious meal or side dish.

Southern-style Buttermilk Fried Chicken

Southern-style Buttermilk Fried Chicken

Ingredients:

• 2 lbs (about 1 kg) chicken pieces (such as thighs, drumsticks, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Marinate the chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or preferably overnight. This will help tenderize the chicken and infuse it with flavor.

2. Prepare the dredge: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper. Mix well to combine.

3. Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, shaking off any excess.

4. Heat the oil: In a large skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature if available.

5. Fry the chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 6-8 minutes per side, or until the chicken is golden brown and cooked through, and the internal temperature reaches 165°F (75°C) for thighs and drumsticks, and 170°F (77°C) for breasts.

6. Drain and rest: Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Allow the chicken to rest for a few minutes before serving.

7. Serve: Serve the Southern-style buttermilk fried chicken hot, garnished with fresh herbs if desired. Enjoy with your favorite sides like mashed potatoes, coleslaw, cornbread, or biscuits.

This Southern-style Buttermilk Fried Chicken is a beloved American classic, known for its crispy exterior and juicy, flavorful meat. It's perfect for picnics, potlucks, or any occasion where you want to enjoy delicious comfort food with family and friends. 

Maple Pecan Butter Tarts

How about a classic Canadian treat with a twist? Here's a recipe for Maple Pecan Butter Tarts:

Maple Pecan Butter Tarts

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1 cup packed brown sugar
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Pinch of salt

Instructions:

1. Prepare the pastry: In a food processor, pulse the flour and chilled butter together until the mixture resembles coarse crumbs. Gradually add the cold water, pulsing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

3. Roll out the dough: On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out circles slightly larger than the muffin tin cups and press them into the bottom and up the sides of each cup.

4. Make the filling: In a mixing bowl, whisk together the brown sugar, maple syrup, eggs, vanilla extract, and a pinch of salt until well combined. Stir in the chopped pecans.

5. Fill the tart shells: Spoon the filling evenly into the prepared tart shells, filling each about 3/4 full.

6. Bake: Bake the tarts in the preheated oven for 15-20 minutes, or until the filling is set and the pastry is golden brown.

7. Cool and serve: Allow the tarts to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy the delicious Canadian flavor of maple and pecans!

These Maple Pecan Butter Tarts are a delightful twist on the classic Canadian treat, perfect for any occasion or as a special indulgence. Enjoy the rich, sweet flavor of maple syrup combined with crunchy pecans in a buttery pastry shell. They're sure to be a hit with Canadians and non-Canadians alike!