Friday, October 9, 2015

Savor the Flavor Recipes for October 2015

Gather round the table for down-home cooking, international flairs, vegetarian dishes, gluten-free and so much more. Kids Kitchen will offer recipes young chefs can prepare. Everyone has special recipes to  share.  Be a guest contributor by submitting your classic specialties.  Savor The Flavors is a food column for all of our readers, so please share your ideas and suggestions.  Each month we will have a featured recipe from one of our readers so we urge our readers to be a guest contributor. Please stay tuned to see who it is? Be of good heart and sit back to Savor The Flavors!
Our first guest contributor is Pam Lord.

Low Sodium BBQ Sauce

Prep time: 10 minutes     Cook time: 10 minutes

Ingredients

   1 cup no salt added Heinz Tomato Ketchup
   ¼ cup cider vinegar
   ½ tsp ground cinnamon
   ½ tsp garlic powder
   ½ tsp onion powder
   ½ tsp paprika
   ½ tsp black pepper
   ½ tsp chili powder
   2 Tbsp honey
   1 Tbsp molasses
   1/3 cup brown sugar (packed)
   1 tsp liquid smoke

Directions

Combine all ingredients in saucepan. Heat until hot then turn down heat to low to let simmer and thicken.  Use as dipping or grill sauce or use with pulled pork recipe.  Serves: 20 Keeps refrigerated 4 weeks in a sealed container.

Pulled Pork

Ingredients

   3 lb pork roast, trimmed and tied
   Ingredients for BBQ Sauce above

Directions

In a large bowl, combine all sauce ingredients except liquid smoke. Add pork roast.  Cover and marinate in refrigerator for 6 to 10 hours.  Turn occasionally to keep roast coated with sauce. Transfer pork roast and sauce into slow cooker, add the liquid smoke.  Cover and cook on low for 7 to 9 hours or until very tender.  Add water as needed while cooking if pork becomes dry.  Transfer cooked pork to cutting board, cover with foil to keep warm.  Skim the fat from the surface of the cooking liquid.  Shred or chop pork into small pieces.  Serve pulled pork on buns. Servings: 8

Kale Chips

Kid's Kitchen with Adult Supervision

Ingredients  

   Cooking spray
   1 Head of kale, separated into leaves, washed, and thoroughly dried.
   2 Tablespoons olive oil
   Sea salt for sprinkling

Directions

Preheat the oven to 275 degrees.  Spray 2 or 3 baking sheets with cooking oil. In a large bowl, toss the kale leaves with olive oil to coat evenly. Transfer leaves to baking sheets and bake until the leaves are crispy, about 20 minutes. Sprinkle the chips with sea salt while they are still hot.
Blueberry Buckle
Blueberry season is here. So here is one of my all time favorites my mother makes often.

Ingredients  

   ½ cup shortening
   ¾ cup sugar
   1 egg
   2 cups sifted  all-purpose flour
   2 ½  tsp baking powder
   ¼ tsp salt
   ½  cup milk
   2 cups fresh blueberries
   ½ cup sugar
   ½ cup sifted all-purpose flour
   ½ tsp ground cinnamon
   ¼ cup butter or margarine

Directions

Oven at 350 degrees.  Thoroughly cream shortening and ¾ cup sugar; Add eggs and beat until light and fluffy.
Stir together 2 cups flour, baking powder, and salt
Add to the creamed mixture alternating with milk.
Spread in greased 11x7x1 ½  inch pan. Top with berries.
Topping:  Mix ½ cup sugar, ½  cup flour, cinnamon, together.  Add butter and crumble it together. Sprinkle over blueberrys. Bake at 350 degrees for 45 minutes
Cut into squares.  Serve warm. Put on a dollop of whipped cream or vanilla ice cream.
Tips to Ponder
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
See you next month.  

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