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Pull Pork Comfort Casserole
 
 
 
 
 

Ingredients:
½ lb. pulled pork from favorite local BBQ restaurant
1 cup favorite BBQ sauce
1 cup ranch dressing
1 cup sour cream
1-2 cups whole milk
1 package egg noodles
1 cup shredded cheddar cheese
3-4 teaspoons fresh parsley
1 cup fried onions

 

Directions:

 

Preheat oven to 350oF. Boil the egg noodles for half of the suggested cooking time on the package. Drain the noodles and set aside. In a separate bowl, combine the BBQ sauce, ranch dressing, sour cream and milk and stir all together. Lightly grease or spray an oven safe pan and add the noodles, BBQ cream mixture, pulled pork and cheese and mix together. Top off with fried onions and parsley. Bake for 15-20 minutes until cheese begins to bubble.

   
Pork, Lentil and Kale Soup
 
 
 
 
 

Ingredients:
1 ham hock, cut in half
1 cup dried lentils
2 cups fresh kale, chopped
1 medium onion, minced
¼ cup carrot, minced
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
2 teaspoons olive oil
6-8 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon pepper
3-4 teaspoons sour cream

 

Directions:

 

Heat olive oil in a large pot and sauté onions, carrot, garlic and rosemary until onions become translucent. Add the ham hock and sauté on each side for 1-2 minutes. Add the lentils, salt and pepper and stir. Add the broth and cook for 30-40 minutes or until lentils are soft. When lentils are soft, add the fresh kale and stir. When the lentils are fully cooked, remove from heat and pour into serving bowls. Top off each bowl with a dollop of sour cream and some fresh kale for texture.

   
Caramelized Apple Puff Pastry
 
 
 
 
 

Ingredients:
Store bought puff pastry
2 tablespoons butter
2 cups apples, diced
2 tablespoons cinnamon
1 cup brown sugar 1 cup
½ to 1 cup rum
½ cup currants or raisins
Egg wash (1 egg, beaten with 1 teaspoon water)
Whipping cream or vanilla ice cream
Mint leaves

 

Directions:

 

Preheat oven to 350oF. Spray a cupcake pan with nonstick spray. Roll out puff pastry and cut into equal sized square pieces placing in the individual sections of the cupcake pan. In a sauté pan, melt butter and add apples and rum and either flambé or cook for 3-4 minutes. Add brown sugar, cinnamon and raisins. Stir together for 1-2 minutes and remove from heat. Divide the apple mixture scooping into the puff pastry “cups”. Gather the corners of the puff pastry and pinch together leaving some slits for the steam to escape. Lightly brush top off each puff pastry with egg wash. Place cupcake pan onto of a flat baking sheet and bake in the oven for 20 minutes, or until puff pastries turn golden brown. Remove and cool before scooping out of the cupcake pan. Serve with a side of whipped cream or ice cream and garnish with mint leaves.

   

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