The Tasty Fork Archives - The Tasty Fork

Four Cheese Risotto with Bacon & Caramelized Onions

February 13, 2013 by admin · 30 Comments

A few weeks ago, my husband & I went to a very popular burger bar in Chicago. It’s called Kuma’s Corner — maybe you’ve heard of it…?? It’s known for it’s award winning heavy metal themed burgers, loud music and long wait times. The description I just gave doesn’t give it justice — Kuma’s has serious burger street cred. Just google to see the endless reviews and famous guests they’ve served. (It’s Lady Gaga’s favorite burger joint!)

Besides having the best burgers, they’re also known for their “killer mac n’ cheese.” I think the killer comes from how sinfully delicious this little dish can be. It’s very cheesy and you have the option of picking two toppings. I looked right past the calorie content and picked two of my favorite – bacon and caramelized onions. There are no diet options when eating at Kuma’s…or when ordering mac n’ cheese.

Weeks have passed since eating at Kuma’s. And guess what I can’t stop thinking about?? Killer mac n’ cheese. With Valentine’s Day around the corner, I thought making a rich pasta dish using the inspiration from Kuma’s would be a great recipe to share with you. I said last week, there is something about Valentine’s Day which makes me crave Italian food. Mac n’ cheese doesn’t scream romance, but risotto sure does.

I’m not sure what kind of cheese Kuma’s uses for their recipe, so I picked a variety that would go great together. Sharp White Cheddar, Monterey Jack, Cream Cheese and Parmesan Cheese. (FYI – There are no calorie restrictions on special occasions.) The sharpness of the white cheddar could easily stand alone… but by pairing it with monterey jack and cream cheese, the dish is transformed into a creamy and decadent flavor bomb. And of course, by topping the risotto with Parmesan cheese, bacon and caramelized onions, you’ve got a fancy restaurant style meal made in your own home.

Making risotto is a labor of love (and a great arm work-out!). I can’t think of a better way to show someone you care than by making an amazing dinner. This Four Cheese Risotto with Bacon & Caramelized Onions fits the bill. It’s special occasion worthy!

Are you making a special meal or dessert for Valentine’s Day? I’d love to hear about it!

Four Cheese Risotto with Bacon & Caramelized Onions

Ingredients

6 slices of bacon, cut into pieces
1 onion, sliced thin
6 cups of stock or broth
Splash of olive oil
12 oz arborio rice
3 garlic cloves, minced
1/2 cup white wine, at room temperature
1 cup shredded sharp white cheddar
1/2 cup shredded monterey jack cheese
1 tbsp cream cheese
Pepper, to taste
Shredded Parmesan cheese, for garnish

Instructions

In a large skillet, cook and brown bacon slices. Remove from skillet and place on a paper lined plate. Set aside. Add onions to same skillet and cook in bacon fat. Cook low and slow to caramelize onions. This will take 20-30 minutes. Add a little water if the skillet gets dry. When onions are brown, remove from heat and place on a plate. Set aside.
In a sauce pan, bring stock or broth to a boil. Lower heat to low and cover with a lid.
In the same skillet used for bacon and onions, add a splash of olive oil, rice and garlic. Stir until rice turns a light brown. Pour white white in skillet and stir until all liquid is absorbed.
Using a ladle at a time, pour warmed stock/broth into the rice skillet. Stir until all liquid is absorbed. Repeat this step until rice is cooked to al dente. (can take up to 30 minutes.) If you run out of stock/broth, just add warm water.
When the risotto is cooked, add cheddar, monterey jack and cream cheese. Stir until the cheese melts and is well combined. Add 1/2 of the onions and bacon to the skillet. Stir into the risotto.
Taste and add pepper. (you won't need salt, trust me!) Top each serving with shredded Parmesan cheese, bacon pieces and onions. Serve warm.

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Filed Under: Entree, Pasta, Recipes · Tagged With: bacon, Caramelized Onions, Dinner recipe, Four Cheese Risotto, pasta, recipe, The Tasty Fork

Inside Out Chicken Enchiladas

February 7, 2013 by admin · 29 Comments

If I had to pick only one type of cuisine to eat for the rest of my life, I’d pick Mexican. No doubt. I could live on chips, salsa and queso… oh and guacamole. And I’d be so happy!

But seriously, Mexican food is amazing. My only complaint – when we go out to dinner, I have a hard time picking what I want….and then when the waiter arrives to take my order, I’m usually debating between 4 items and I’m forced to chose. When in doubt, I’ll pick enchiladas. It’s a safe choice. Who doesn’t like meat, veggies & cheese wrapped in a warmed tortilla??

I’ve found a way to make create my own spin on chicken enchiladas — Instead of wrapping all of the ingredients in a tortilla, try chicken. Yes, stuff and roll a chicken breast. It’s a bit different, but it’s darn good…. oh and I also made an enchilada cheese sauce. I clearly need someone to take away my cheese grater. This is the second bechamel cheese sauce I’ve made this week.

Ok, so this is how everything comes together. The filling has veggies, sour cream, cheese and cut up tortillas. On a butterflied and pounded/flattened chicken breast, place a large spoonful of the filling on one side and start to roll. Secure with at least 2 toothpicks. When all of the chicken breasts are ready to be baked, top with the enchilada cheese sauce. Bake for 45 minutes.

This is a bit more of a labor intensive meal than I’d prefer for a week night meal. So it’s perfect for a weekend or if you plan ahead, the chicken can be rolled up a day before and top it with the enchilada cheese sauce right before it’s baked.

Trust me, this meal is well worth the effort! I love all of the cheese (obviously!) and you can still taste the tortillas in the filling. Plus, do we ever get enough chicken in restaurant enchiladas? Heck no! For this recipe – Inside Out Chicken Enchiladas – chicken is the star of the show.

Inside Out Chicken Enchiladas

Ingredients

2.5 tbsp Taco Seasoning
1 Red Pepper, diced
1/2 Onion, diced
4 Corn Tortillas, sliced into strips and then cut again. (will look like squares)
4 oz can Mild Green Chilis
15 oz can Black Beans, drained
1 tbsp Cilantro, diced
1 cup Sour cream
1 cup Shredded Mexican Cheese Blend
Salt, to season
Cooking Spray
2 10 oz cans Enchilada Sauce
6 Boneless, Skinless Chicken Breasts, butterflied and flattened
2 tbsp Butter, cut into cubes
2 tbsp Flour
1 cup Skim Milk
8 oz block Monterey Jack & Chedder Cheese, shredded

Instructions

Pre-heat oven 375 degrees.
To make the enchilada filling, combine the taco seasoning and the next 8 ingredients in a large bowl. Stir and taste. Add salt if needed.
Coat a large casserole dish with cooking spray. Pour 1 can of enchilada sauce into the dish.
For the chicken roll ups - take one large spoonful of the enchilada filling and place it on one side of a chicken breast.Fold over and roll chicken. Secure with toothpicks. Place in the casserole dish. Repeat 5 more times.
In a sauce pan, add butter & flour. Stir and cook until the mixture is a deep blonde color. Add 1 cup of milk and stir with a whisk. When the sauce has thickened, add the other can of enchilada sauce. Bring to a boil. Turn off heat and stir in half of the Monterey Jack & Chedder cheese. Stir until all of the cheese is melted. Pour sauce over chicken.
Bake chicken for 45 minutes. Take out chicken and sprinkle the remaining cheese. Return to the oven and bake for 5 minutes. Remove chicken and let it rest for 5 minutes before serving.

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Filed Under: Chicken, Recipes · Tagged With: chicken, chicken enchilada, chicken recipe, enchilada roll up, inside out chicken enchilada, mexican recipe, recipe, The Tasty Fork

Lasagna Bolognese Pasta Toss

February 6, 2013 by admin · 16 Comments

Hi Everyone!! What is the first thing you think of when someone says – Valentine’s Day. I’m sure a lot of you think chocolate, flowers or romance…but for me, I think Italian food. I’m not sure why but I’m guessing it has to do with a certain spaghetti scene from a dog loving Disney movie…. And I guess there is something about Italian food which is kinda sexy. (I blushed when I typed that!) Twirling pasta, drinking wine, low lighting….meow!

Since I love to cook, my hubby & I will celebrate Valentine’s Day by staying in. In Chicago, if you don’t book your reservation weeks in advance, good luck at getting something that isn’t super early or late.

Making a special meal is a great way to show someone you love them, but you don’t need to stay in your kitchen all evening to prepare a spectacular meal. Lasagna is amazing, but it takes FOREVER to actually eat it. You have prepare everything, assemble the lasagna and then bake it for 60 minutes. There is a time and a place for lasagna, just not on Valentine’s Day.

To give you more time with your honey, I created a Lasagna Bolognese Pasta Toss. It has all of the elements of a lasagna — meat sauce, bechamel sauce, cheese and pasta — but you don’t have to bake it in the oven. And that means you’ll get to eat a lot sooner!

Bolognese sauce is one of my favorite meat sauces. It’s filled with veggies, garlic, pancetta, ground pork, red wine and tomatoes. This meat sauce recipe is doubled. I like to let it sit for a few days, so the flavor even builds and toss it with spaghetti. Or freeze the sauce and use it at a later date.

If you’re still scanning the Internet for the perfect Valentine’s Day meal, give this Lasagna Bolognese Pasta Toss a try! You can make a sexy Italian meal and spend more time with the one you love.

Lasagna Bolognese Pasta Toss

Serving Size: 6 people

Ingredients

* 3 tbsp Extra Virgin Olive Oil
* 1 Onion, diced
* 3 Celery stalks, diced
* 4 Carrots, diced
* 5 Slices of Pancetta, sliced
* 4 Garlic cloves, minced
* 1 lb Ground pork
* 2 tbsp Parsley
* A few dashes of Red Pepper flakes
* 1 cup Red Wine
* 28 oz canned Crushed Tomatoes
* 28 oz canned Diced Tomatoes
* Salt & Pepper, to taste
* 13.25 oz Whole Wheat Penne Pasta
* 2 tbsp Butter
* 2 tbsp Flour
* 1 cup Skim Milk
* 1 tbsp Dijon Mustard
* Salt & Pepper, to season
* 1 1/2 cups of your favorite Italian Style Cheese Blend
* Shredded Parmesan Cheese, garnish
* Parsley, for garnish

Instructions

Pour oil into a warm large skillet. At a medium heat, add onions, celery & carrots. Stir and cook until soft. Stir in pancetta and garlic. Cook for 5 minutes and keep stirring. Add pork and break it up with a wooden spoon. Cook until pork starts to brown. Stir in parsley and red pepper flakes. Cook for an additional minute.
Pour wine into the skillet and cook until wine is evaporated. Be sure to scrape the bottom of the pan and get the brown bits. Add both cans of tomatoes. Bring to simmer and cook for 20 minutes. Taste and add salt & pepper, if needed.
In a pot of boiling salted water, cook pasta according to package directions and drain.
To make bechamel - In a sauce pan, add butter and flour. Stir consistently and cook until the color turns to a deep blonde color. Stir in one cup of milk, using a whisk. When sauce starts to thicken, add Dijon mustard, salt & pepper. Turn off heat and add in the 1.5 cups of the cheese blend. Stir until there are no clumps.
Remove half of the meat sauce and set aside. (Use at a later date!) Add drained pasta & bechamel sauce to the meat sauce. Stir until well combined.
To serve, top each portion with shredded Parmesan cheese and parsley.

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Filed Under: Entree, Pasta, Pork, Recipes · Tagged With: bolognese sauce, dinner, lasagna bolognese pasta toss, lasagna toss, pasta recipe, romantic dinner, skillet pasta, The Tasty Fork, valentine's day, valentine's day recipe

Red Curry Yogurt Chicken

February 5, 2013 by admin · 25 Comments

Sorry this post is a little late. I like to have a new recipe up on Monday but my weekend got away from me. Does that ever happen to you??

When I attended culinary school, I’d always get super excited when Yogurt Chicken was for dinner in the cafeteria. Yogurt Chicken sounds kinda gross, so I steered clear of it until one of my friends told me it was delicious and a must try. So with hesitation, I tried it. I was expecting I’d try a bite, spit it out and get something else to eat… but I was wrong. Yogurt Chicken was amazing! The yogurt kept the chicken breast from drying out and there was a Parmesan cheese crust on top which I could’ve eaten in spoonfuls.

It’s been awhile since my culinary school days. I found myself thinking about that Yogurt Chicken, but I wanted to make it my own way. To give the yogurt base more flavor, I mixed in red curry paste, garlic powder and lime juice. As much as I loved the Parmesan cheese crust, I wanted something a bit healthier. I made a panko bread coating, which still gave the crusty topping I was looking for but with less calories.

Having a side of sauteed vegetables is the perfect way to round out the meal. I boiled and blanched green beans & then added them to a hot pan with red peppers and garlic. I love the burst of color! (and the taste was on point, too!)

Yogurt Chicken is something I never would of eaten if I wasn’t told to try it. Is there something you were pushed to taste and you loved it??

Red Curry Yogurt Chicken

Ingredients

1 1/2 cups Greek Yogurt
2 tbsp Red Curry Paste
1 tsp Garlic Powder
1/2 lime, juiced
Salt, to taste
2 cups Panko Bread Crumbs
Red Pepper Flakes, to taste
2 lb Boneless, Skinless Chicken Breasts
Cilantro, for garnish
12 oz French Cut Green Beans
1 tbsp Extra Virgin Olive Oil
2 Red Peppers, sliced
2 Garlic Cloves, minced
Red Pepper Flakes, a dash
Salt, to taste
Cilantro, for garnish

Instructions

Pre-heat the oven to 375 degrees. Coat a baking dish with cooking spray.
In a large bowl, add yogurt and the next 4 ingredients. Stir until well combined. In a shallow dish, combine panko bread crumbs and red pepper flakes. Dunk one chicken breast into the yogurt mixture, both sides of the chicken should be covered. Next, place chicken in the panko. Press chicken into the panko to cover the chicken. Put chicken in baking dish and repeat steps with each chicken breast. Bake for 35 minutes. Garnish with cilantro.
In a sauce pan filled with water, add french green beans and bring water to a boil. Cook for 2-3 minutes. Immediately drain green beans then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. Season with salt if needed. Turn off heat and sprinkle cilantro. Serve immediately.

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Filed Under: Chicken, Culinary School, Entree · Tagged With: chicken dinner, dinner, recipe, red curry chicken, The Tasty Fork, vegetables, yogurt chicken recipe

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

January 28, 2013 by admin · 10 Comments

Valentine's Day Cake I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting I The Tasty Fork

Has anyone been to Target and strolled down the Valentine’s Day section?? I say this as a warning, only go if you have a ton of will power and self restraint. So much cute stuff!! I picked up everything I liked and by the time I was done, it looked like cupid exploded in my cart. I did an inventory of everything I picked out and I made myself put things back. One thing I couldn’t wait to take home was a heart shaped cake pan. You can never have too many cake pans in cute shapes.

Last week I made brownies from scratch, so you’d think I’d remember using almost all of my cocoa powder I had left in the pantry. I must have had a mental lapse because I totally forgot. I was starting to get my ingredients together to make chocolate cake, and what do you know, I have like 2 tablespoons of cocoa powder left. I could’ve screamed.

Chocolate Cherry Box Cake & Vanilla Cream Cheese Frosting I The Tasty Fork #valentinesday #cake

Even when I’m forgetful, I can still be resourceful. I had 3 box cake mixes in the pantry – coconut, butter cake and devil’s food cake. I also had cherry pie filling. By combining the devil’s food cake box mix, 3 eggs and cherry pie filling I’d be eating cake in a hour.

Frosting was a no-brainer. Cream cheese frosting is one of the best things on Earth. I’m not a super sweet frosting person, so I think that’s why I love cream cheese frosting so much. There is just a touch of sweetness and still very luscious.

If you like chocolate covered cherries, you’ll love this cake!

The Tasty Fork I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting #valentinesday #cake

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

1 box cake mix, devil’s food flavor
1 can (21 oz) cherry pie filling
3 eggs
2 sticks butter, at room temperature
12 oz cream cheese, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

Directions

Pre-heat oven to 325 degrees. Butter/spray cake pan.
Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
Frost cake and serve.

meghan sig

Filed Under: Dessert, Recipes · Tagged With: chocolate, chocolate box cake, Dessert, dessert recipe, recipe, The Tasty Fork, valentine's day

Shrimp Quesadillas with Spicy Mango Salsa

January 16, 2013 by admin · 20 Comments

Shrimp Quesadillas with Spicy Mango Salsa via The Tasty Fork

I think I could eat just about anything wrapped in a tortilla… but quesadillas are one of my favorites. I’m always trying to think of new quesadilla recipes. And with every quesadilla, there must be salsa. (Another one of my favorite things!)

I’m cooking for 1 this week. The hubby is out of town so I find myself wanting more appetizer/snack meals. I originally planned to make Shrimp quesadillas on Saturday but instead I ate a bag of BBQ popchips. Ooops..

spicy mango salsa from The Tasty Fork

So I made this little appetizer for dinner last night and it was perfectly filling! I filled the quesadilla with shrimp, onions, tomatoes, corn, cilantro and pepperjack cheese. Spicy Mango Salsa recipe is something I make pretty often, as I can easily eat chips and salsa for dinner any night of the week. I like to add avocado, jalapenos, cilantro and onion to my mango salsa. Its sweet, spicy and has a creamy texture from the avocado.

I’m totally in love with this quesadilla recipe and I’ll definitely be making it again!

spicy shrimp quesadillas @ the tasty fork

If you haven’t already, remember to sign up for my Valentine’s Day Giveaway! I created a cute gift pack with products from Crate & Barrel. I’d loooove to keep it for myself but I’ll be nice and give it to a lucky reader. Sign up now!

Shrimp Quesadilla with Spicy Mango Salsa

1 tbsp extra virgin olive oil
1 cup red onion, diced
1 garlic clove, minced
1 tomato, diced
1 cup corn
20 cooked shrimp, tails removed
Cumin, to taste
Salt, to taste
2 cups pepperjack cheese, shredded
1 tbsp cilantro, chopped
4 tortillas, burrito size

Mango Salsa

2 cups mango, diced
1/2 cup red onion, diced
1 jalapeno, ribs and seeds removed
1 avocado, diced
2 tbsp cilantro, chopped
1 lime, juiced
Salt, to taste
Tortilla Chips

Directions:

Saute over medium heat oil, onions and garlic. Stir and cook until onions are soft. Add tomatoes and corn, cook for 1 min. Add shrimp, cumin and salt. Cook for 1 more minute.
In a clean skillet, place tortilla in pan. On one 1/2 of the tortilla, sprinkle cheese & shrimp & veggie filling. Add a dash of cilantro and more cheese on top. Fold the empty half over the filling. Cook for 3-5 minutes and flip. Brown the other side of the tortilla for 3 minutes. Slice into triangles and serve with salsa and chips.
To make Spicy Mango Salsa – Add mangos and the next 5 ingredients into a bowl. Add a dash of salt and taste. Serve right away or store in an airtight container.

meghan sig

Filed Under: Appetizers, Fish, Recipes · Tagged With: Appetizer, mango and avocado salsa, mango salsa, quesadilla recipe, recipe, shrimp, shrimp quesadilla recipe, spicy mango salda, The Tasty Fork

Mediterranean Turkey Sandwich

December 20, 2012 by Miss Tasty · 3 Comments

Quick post today! First off, I will not be doing my usual #FollowFriday post tomorrow. Instead, I’ll be participating in Cookies & Crafts for Sandy Hook. Crazy for Crust has organized a way for the blogging community to show support and give tribute to those effected by the shootings last week. (I’ve copied and pasted part of her post from her blog below.)

On Friday, December 21, 2012, we are going to honor the victims, families, and community of Newtown by doing a post in their honor. Cookies and Crafts for Sandy Hook will be one way we can show support in the aftermath of this unimaginable event.

On Friday, December 21, write a post sharing a cookie or a craft and a tribute to Sandy Hook Elementary School. There is no specific requirement…just do or make something to show your support. Maybe something you would make for, or with, your children.

Please spread the word about this united effort wherever you can. You can use the hashtag #BloggersforSandyHook.

Don’t have a blog? That’s okay. You can still share something for Sandy Hook. Take a picture and post it on your Facebook wall, your Twitter feed. Share on Instagram or your Google+ or wherever you can to unite us in our tribute.

So please come back tomorrow to see what treat I’ve made. I still have no idea what to do. I tried making cookies yesterday and it was a total epic disaster. I used to think it was my oven’s fault, but now that I see a pattern, it’s probably just me.

Mediterranean Turkey Sandwich The Tasty Fork

Do you love turkey? How about turkey sandwiches? I sure do but doing the typical turkey, mustard and cheese thing gets pretty boring for me. I came up with a Mediterranean sandwich spread, almost like a tapenade, to switch up the everyday turkey sandwich. The spread consists of artichokes, roasted red peppers, onions, banana peppers, balsamic vinegar & extra virgin olive oil. Add to a blender or food processor, and then you have a low-calorie and flavorful sandwich spread. You won’t miss the mayo or mustard with this sandwich!

If you’re having guests in town for the holidays, this sandwich is great for everyone and it’s a little different from what you can get anywhere else. Pair it with some sweet potato fries and you’ve got a filling meal.

Mediterranean Turkey Sandwich

10 oz can artichoke hearts, drained
1/2 cup roasted red peppers
1/4 cup onion
1/2 banana peppers, mild
1-2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Dash of red pepper flakes
8 sandwich rolls
1 lb deli turkey
reduced fat feta cheese crumbles
lettuce
shredded carrots

Directions:

In a blender or food processor, add artichokes and the next 6 items. Blend until is a paste consistency.
Warm sandwich rolls in the oven. Split and spread both sides of bread with the artichoke mixture.
Top with turkey, feta cheese crumbles, lettuce and shredded carrots.

Filed Under: Healthy, My Kitchen, Sandwich · Tagged With: artichoke sandwich spread, food blog, healthy, low calorie, mediterranean, mediterranean sandwich, recipe, sandwich, sandwich spread, The Tasty Fork, turkey sandwich

Pinterest Holiday Party

December 17, 2012 by Miss Tasty · Leave a Comment

Good Morning to all of you! I’m happy you’ve come by to see me today. After the massacre on Friday, I don’t think I can bring myself to do my usual light-hearted posts. My heart goes out to all those effected by that monster who killed so many innocent people. I know how it feels to be a victim of tragedy — life doesn’t seem fair and you feel like there is no way any of this is real, but unfortunately, it is. No words, gestures or cards can take the pain away of losing someone you love unexpectedly. When people would tell me “life will get easier, just give it time,” I secretly wanted to tell them they have no idea what they’re talking about…. but they were right in a way. Life moves on and dwelling on what could have been prevented isn’t going to bring a person back.

If I knew someone effected by the shooting in Newtown, I think I’d tell them they will think about their loved one every day for the rest of their life and time will help you heal… but there is no rush to get back into your normal routine because that man stole what your normal life used to be. Moving forward, all you can do is tell the ones you love how important they are to you and try not to have hate in your heart for what has happened. I know that’s easier said than done…

So I’m not going to do a recipe post today but I’m asking for some help from you. I’ll be attending a Holiday Themed Pinterest Party this Thursday with some of my girl friends. We’ve all agreed to bring a sweet or savory dish we’ve seen on pinterest. I still have yet to decide what I want to make.. there is so much out there to choose from!

Do you have a recipe you think I would like? Or what about a great pin you’ve found and love? Please post in my comments section or better yet, head to my facebook page and post there. I’ll re-pin the recipes to a special board called Pinterest Holiday Party.

Have a good week, my friends.

Filed Under: My Kitchen · Tagged With: death, facebook, grief, holiday, Newtown, pinterest, The Tasty Fork, tragedy

Follow Friday – The Domestic Rebel

December 14, 2012 by Miss Tasty · 2 Comments

Happy #FollowFriday! I’m happy to share with you one of the sweetest chicks on the internet. She’s a baker with a funky side and can easily break out to any N’Sync song at a drop of a hat. There is no such thing as too much glitter or frosting in her life. Miss Hayley from The Domestic Rebel is the ultimate girly girl with a killer sense of humor. I love reading her posts! I always feel like I’m right there with her.

I’ve been reviewing her blog all week and I started to see a theme with all of Hayley’s recipes I wanted to share with you — Chocolate! Of course The Domestic Rebel has more than just chocolate desserts, but these recipes are the ones I want to make like right now! Be sure to head over to The Domestic Rebel to see all of her posts. Hayley has some recipe round-up posts which cluster together a common theme. I love those!

Here are my #FollowFriday Recipe Favorite from The Domestic Rebel!!!!!!

1. Santa Claus Cupcakes

How hilarious are these cupcakes??!! I think these Santa Cupcakes would be a hit at any holiday party!

2. Snickers Brownie Bites

I don’t know about you but I have an obsession with brownies & snickers. How perfect is this for a girl like me??!!

3. Cake Batter Cookie Dough truffles

My favorite frozen yogurt flavor is cake batter and I always top it off with cookie dough. Just looking at these truffles make me break into my happy dance.

4. Chocolate Peanut Butter 7 layer Bars

7 – Layer bars was one of my favorite treats growing up. I love how Hayley took a new spin on a traditional favorite!

5. Turtle Capookie

You may be asking youself, “What in the world is a Capookie?” A capookie is a delightful combination of pie, cookie, and cake. The best of everything in this treat!

After you’re done wiping the drool from your chin, head over to The Domestic Rebel and see why I love Hayley so much! I promise she will make you laugh every day and give you great recipes to try! To keep up with Hayley, be sure to visit her on social media.

Have you missed my past #FollowFriday posts? No fear, I have a pin board with all of the past blogger’s recipes for easy reference. How can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork.

Have a great weekend! See you on Monday!

Filed Under: Follow Friday, My Kitchen · Tagged With: #FF, #FollowFriday, Follow Friday, The Tasty Fork

Brown Sugar Crock Pot Pork

December 13, 2012 by Miss Tasty · 18 Comments

Brown Sugar Crock Pot Pork The Tasty Fork

I only post recipes I love. And in this case I really really LOVE LOVE LOVE LOVE this pork recipe. There isn’t much to it. Excluding the pork, all of the ingredients I had on hand and you should too.

I’ve made it pretty clear how much I love using my crock pot. It makes my life so much easier. I like to put the meal together the night before so it hangs out in the fridge over night. In the morning after I walk the dog and make my coffee, it’s time to grab the crock pot and turn it on. I’m out of the house for the day but dinner will be ready when I get home.

crock pot brown sugar pork via The Tasty Fork

The first thing I do when I come home from work is take a deep breath — the smell coming from the crock pot fills the whole house. When I walked in on Tuesday, I was happily overwhelmed by the smell of brown sugar pork. I ran to the kitchen and took a little bite. I seriously almost melted. The pork was so tender! And the sauce, oh my… it’s a combination of brown sugar, balsamic vinegar and Dijon mustard. All pantry items and it made the most divine tasting sauce. It’s sweet with a touch of acidity. Perfection!

To round out the meal, I whipped up some sweet potato mash. It’s super easy — peel and dice a couple sweet potatoes, boil for 15 minutes and drain, add some butter and brown sugar and skim milk, mash until you get the right consistency. This was an easy week night meal, but I’d make this any day of the week! It’s a great recipe to use if you have guests coming over for the holidays. It makes a lot and leftovers taste better the next day.

I really wanted to name this recipe “OMG Pork.” It’s all I could say when I was eating it. I hope you’ll love love love it as much as me.

Brown Sugar Crock Pot Pork

Brown Sugar Crock Pot Pork

4 lb pork loin (or your favorite cut of pork for a crock pot)
Salt & Pepper
1 onion, sliced
3 garlic cloves, minced
1.5 cups brown sugar
2-3 tbsp Dijon mustard
2 tbsp balsamic vinegar
Equal part cornstarch and cold water (slurry)

Directions

Remove excess fat from pork. Using a fork, stab/make holes through out the pork. Season with salt & pepper. Spray crock pot with cooking spray and add onions. Place pork on top.
In a bowl, combine garlic, brown sugar, mustard and vinegar. It will be a paste like consistency. Spread all over pork. Cook on low for 8 hours.
When the pork is done cooking, take out of the slow cooker and let it rest for 10 minutes. (cover pork with foil) Strain the liquid in the slow cooker into a sauce pan. Save onions. On a medium heat, cook and stir in slurry. The slurry will thicken up the sauce. You may need to repeat this step a few times to get the consistency you want.
Place onions on top of pork and cut into pieces. Serve with sauce drizzled on pork pieces.