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Daily Meal

Monday, January 21 2019

Whether you roast the pork in the oven or slow cook it, you'll score a platter full of fall-apart tender barbecue. Invite the neighbors or the entire family to enjoy a build-your-own-sandwich buffet.

1 - 6 1/2 pound bone-in pork shoulder blade roast
3 - tablespoons Dijon-style mustard
1/3 - cup packed dark brown sugar
3 - tablespoons kosher salt
2 - tablespoons smoked paprika
1 - tablespoon chili powder
1 1/2 - teaspoons freshly ground black pepper
1/2 - teaspoon garlic powder
Pickles (optional)
Onion slices (optional)

Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Posted by: AT 12:03 pm   |  Permalink   |  Email
Friday, January 18 2019

What could be better than cheesy chicken with a side of carrots for dinner? A meal that only takes one pan to make, of course! Luckily, this scrumptious chicken dinner checks off both boxes. You need only one 15x10-inch baking pan to bake both the cheesy artichoke chicken and the tender baby carrots seasoned with a pinch of rosemary.

Nonstick cooking spray
6 - 5 ounces skinless, boneless chicken breast halves
1 - 14 ounce can artichoke hearts, drained and chopped
1 - 5.2 ounce pkg. semisoft cheese with garlic and fines herbes
Salt and black pepper
1 - 16 ounce pkg. peeled fresh baby carrots, halved lengthwise
1 - tablespoon olive oil
1 - tablespoon snipped fresh rosemary
2 - cloves garlic, minced
Fresh parsley or rosemary

Preheat oven to 400 degrees F. Line a large shallow roasting pan or 15x10-inch baking pan with foil; coat with cooking spray. Arrange chicken in one side of prepared pan. In a medium bowl combine artichokes and cheese; spread over chicken. Sprinkle with salt and pepper.
Place carrots in other side of prepared pan. Drizzle carrots with oil and sprinkle with rosemary and garlic; toss to coat. Sprinkle with salt and pepper.

Roast 30 to 40 minutes or until chicken is done (165 degrees F) and carrots are crisp-tender. Sprinkle with parsley.
NUTRITION FACTS (Artichoke and Cheese Chicken Breasts with Rosemary Baby Carrots)

Per serving: 336 kcal , 16 g fat (8 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 129 mg chol. , 490 mg sodium , 11 g carb. , 3 g fiber , 4 g sugar , 35 g pro.

Posted by: AT 11:49 am   |  Permalink   |  Email
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