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Roasted Pork White Chili Recipe

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Roasted Pork White Chili Recipe sponsored by Pompeian OlivExtra Premium

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Oh my stars… this is by far my favorite time of the year, SOUP season!! We finally had a super chilly weekend this weekend and it was a perfect time to ramp up my soup, stew & chili making skills.  We have chili cook-off coming up here in Lincoln, so I thought I would start working on a fantastic white chili recipe. One of my favorite recipes is a White Chicken Chili that I crave year round. This time I used a scrumptious roast pork that I browned in Pompeian OlivExtra® Premium Mediterranean Blend.

Pompeian OlivExtra® Premium Mediterranean Blend is a unique, healthy blend of canola, extra virgin and grapeseed oil, representing key components of the Mediterranean Diet. This innovative blended oil provides the robust taste of extra virgin olive oil and the high smoke point of grape seed oil, making this the perfect oil to brown my pork roast. 

Browned-Pork-Roast

Doesn’t that look scrumptious?! Because of the oil blend it’s perfect for the higher temperatures required for browning and frying.

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This recipe is perfect for using left-over roast pork. Make up this same pork recipe and use it for tacos one night and chili the next, it’s perfect!!

Roasted Pork White Chili Recipe

Roasted Pork White Chili
 
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This hearty white chili full of all kinds of rich flavors will make you want to say red chili, who?
Author:
Recipe type: Chili
Cuisine: Southwest
Serves: 6-8
Ingredients
  • 2 lb. pork roast
  • salt
  • 5 tablespoons Pompeian OlivExtra® Premium Mediterranean Blend
  • Pepper
  • ¼ cup minced garlic
  • 3 tablespoon cumin
  • 1 chipoltle pepper + adobo
  • 1 chopped yellow onion
  • 1 clove minced garlic
  • 1 tablespoon of Mexican oregano
  • 48 oz. low-fat, low-sodium chicken broth
  • 1 small can of white navy beans
  • 1 small can of Cannellini beans
  • 1 small can of hominy
  • 1 small can of green chili
  • 2 cups shredded pork
  • 2 cans of evaporated milk
  • salt & pepper to taste
Instructions
  1. In a large, heavy bottom dutch oven, heat Pompeian OlivExtra® Premium blend over high heat until hot. Salt your pork roast generously and place in the dutch oven. Reduce heat to medium and brown on all side of the roast turning every two minutes until nice and brown.
  2. Once roast is nice and brown, remove from heat and cover with cumin, garlic and adobo sauce. Add the chipoltle pepper to the pot. Cover and slow-roast in a 300˚ oven for 4 hours.
  3. After four hours, remove from oven and place roasted pork on a separate plate to rest.
  4. Reserve any pan drippings in a small container. Use a fat-separator to remove fat from the pan drippings.
  5. Using the same dutch oven which is packed full of good flavor, add 2 tablespoons of OlivExtra® over medium high heat. Add chopped onions and cook until tender for 5 minutes, stirring occasionally.
  6. Add minced garlic, additional cumin and oregano and cook for an additional minute.
  7. Add chicken broth, beans, hominy. Place over high heat and bring to a low simmer.
  8. Shred pork and place two cups of shredded pork to the pot along with the pan drippings
  9. Simmer for 10 minutes.
  10. Remove from heat and add your evaporated milk. At this point taste and see if you need to add anymore salt & pepper.
  11. Garnish with lime, tortilla strips and either a queso fresco or shredded pepper jack cheese.

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Disclaimer // This post sponsored by Pompeian OlivExtra® Premium Mediterranean Oil Blend. I am a member of the 2014 Pompeian team and have been compensated for my recipe creation. All thoughts, ideas and opinions are my very own.

Almond Pumpkin Bread Pudding Topped with Maple Butter Glaze

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It’s finally here… PUMPKIN SEASON!! Oh my stars, this is truly my favorite season of the year. The chill that’s in the air, the leaves are hinting of change. Starbucks has busted PSL out of the vault. I’m not a coffee drinker, but even I can sense how big that is. Baking season has arrived and with it, all kinds of fabulous new pumpkin recipes. I’ve created the most scrumptious Almond Pumpkin Bread Pudding that your family and friends are going to die over!

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This simple bread pudding recipe is a cinch to make and it packs a huge pumpkin wallop. The cool thing is that I make it with SEVEN basic ingredients. Bread, Silk Almond Milk, eggs, pumpkin pie spice, one can of pure pumpkin, honey and topped with slivered almonds. I love baking with the whole family of Silk products. I especially love the flavor that the Vanilla Almond Milk adds to the flavor profile for this dish. Many of you know that I cook quite a bit with Silk. I love that it’s a natural plant based protein rather than animal based. It’s heart healthy with no fat or cholesterol. It’s low in calories, high in vitamins and is GMO free. You can’t beat all of that! You can learn even more about Silk and all of it’s amazing benefits here.

That is why I choose Silk Almond Milk over regular cows milk to make the custard for my Almond Pumpkin Bread Pudding and the glaze that I top it with.

Almond Pumpkin Bread Pudding Recipe

1 loaf of hearty bread (I used a pumpkin struesal bread from Target, but you can use virtually any hearty bread for this recipe.)

3 cups Silk Almond Milk

6 eggs

1 tablespoon pumpkin pie spice

1 can of pure pumpkin puree

1/4 cup honey

2 tablespoons slivered almonds

First, you take your hearty bread, like I said before, I used a pumpkin streusal bread but, you can use any bread of your liking. You could use a cinnamon bread, a crusty loaf of French bread or even a hearty wheat. It’s really whatever you like.

Pumpkin-Bread

Cut the bread into cubes and place in a small baking dish that has been covered in a non-stick cooking spray.

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Next, you need to mix your custard in either a mixer or blender. My blender bit the dust this summer, so I opted for my mixerAdd your Silk Almond Milk and eggs.

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Your pumpkin pie spice and pumpkin puree.

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and your honey and mix until your custard is mixed well.

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Pour over your cubed bread and top with slivered almonds.

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Cover with foil and place in a 350˚ oven for 30 minutes. After 30 minutes, remove the foil and place back in the oven for an additional 40 minutes or until the top has brown and the pudding has set.

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I top mine with a butter maple glaze. Here is the recipe for that…

Butter Maple Glaze Recipe

1 1/2 cups Powdered Sugar

1 tablespoon Silk Almond Milk

a SMALL splash of maple and butter extracts

a small pinch of salt

In a small bowl whisk together the Silk Almond Milk and powdered sugar. You want the glaze to be rather thick. Add a few drops of maple extract and butter extract and a pinch of salt. Whisk together well.

You could really use any extracts that you like. Vanilla, Almond or even Rum if you like. Top your warm bread pudding with the glaze and serve.

This conversation is sponsored by Silk. The opinions and text are all mine.

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For more Silk inspiration follow them on Facebook or sign-up for their mailing list. They have great giveaways all the time, plus great coupons and fantastic ideas on how to add more plant protein into your life!

Disclaimer //  This post is sponsored by Silk Almond Milk. I have received payment for recipe development along with my post. However, all thoughts, ideas and opinions are my very own.

Chocolate Peanut Butter Granola Cookies

9 · · 4 Comments

It’s official… Fall is just around the corner. The kiddos are in school, the weather is starting to crisp… Baking season is getting ready to gear-up! I know that when my kiddos arrive home after a long day at school they are famished. Short of providing a meal for them right as they walk through the door, which on most days is a challenge, the practically inhale everything in sight! I’ve smartened up and have come up with a simple go-to recipe for a scrumptious after school snack with a bit of protein staying power tucked inside! Here are my Chocolate Peanut Butter Granola Cookies…

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With these little goodies ready to hand out right as the kiddos walk in the door, that need to eat whatever isn’t nailed down is taken care of. They get a quick little snack that has some hidden protein and they can make it through to dinner. My secret…

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Nature Valley™ Protein Crunchy Granola! Did you know that Nature Valley™ Protein Crunchy Granola packs a whopping 10 grams of protein in each 1/2 cup serving?! Yep… That’s a whole lot of quick protein that you can grab on the go. What’s so cool is that you can disguise all that protein in a treat like these Chocolate Peanut Butter Granola Cookies. Your kiddos will never know that you are helping them get to their next meal without having a case of hungry tummy in-between!

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These cookies are soft and chewy with that lovely granola crunch baked right it that is just such a treat. Here’s how to make them…

Chocolate Peanut Butter Granola Cookies Recipe

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter – room temperature

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 bag of Nature Valley™ Crunchy Granola – Peanut Butter ‘N Dark Chocolate (12.7 oz.)

1 cup chocolate chips

In a large bowl, combine flour, baking soda and salt. Whisk together and set aside.

In a large mixing bowl, add room temperature butter, sugar and brown sugar and mix until light and fluffy. Add vanilla and two eggs, one at a time.

Slowly add your flour, baking soda and salt mixture. Once that is incorporated, add your granola and chocolate chips and mix just until combined.

Place in the refrigerator for 30 minutes to chill. Once lightly chilled, scoop into one ounce balls and place on a parchment lined baking sheet. Place in a 350˚ oven for 11-12 minutes or until lightly brown. Remove from oven and place on a wire rack to cool.

This yields about 24 cookies. Store in an air tight container. Better yet… Mix up a batch and place the dough in a large air tight container in the refrigerator or freezer and only bake as many cookies that you need at a time. It’s the perfect after school snack!

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For more ideas on how you can add more protein in your diet with Nature Valley™ Crunchy Protein Granola, you can find all kinds of ideas on their Facebook or Twitter page. The folks at Nature Valley™ would like to help you add more protein into YOUR diet with this coupon (link to be added once brand approves) for Nature Valley™ Crunchy Protein Granola!

This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.

Smashed Potatoes

0 · · 3 Comments

This post brought to you by Pompeian Olive Oil  //  There are perfect pairings in the world, cheese & crackers,  peanut butter & jelly,  potatoes & butter…  Well, in my world I like to stretch the bounds of reason and try new things. I’m not afraid, and I’m always on the lookout for a new perfect pairing. My new discovery… Swapping my butter for olive oil when serving potatoes. Yes, I know it’s not a new thing, but for some it might be. You know who you are… Those of you who are stuck in your meat and potato rut. I’m here to save the day and give you a little heart healthy advice. Swap your butter for olive oil when it comes to roasted smashed potatoes… You’ll thank me!!

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This recipe is one of my family favorites! It’s such a simple side dish, and yet it packs a good punch when served with your favorite grilled meat. I like to use either fingerling potatoes or small red potatoes for this dish. Their flesh is thin and the golden potato center is buttery and smooth. Paired with a good flavorful Extra Virgin Olive Oil like Pompeian’s Extra Virgin Olive Oil  and some fresh chopped chives, the taste is divine.

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5.0 from 1 reviews
Smashed Potatoes
 
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This simple side dish is perfect with any type of grilled meat, or even on their own!
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
Ingredients
  • 20 small red or fingerling potatoes
  • Pompeian Extra Virgin Olive Oil
  • Salt & Pepper
  • 2 table spoons of chopped chives
Instructions
  1. In a medium sauce pot, place your potatoes in cool water and place over high heat to partially boil the potatoes. Cook over high heat for 10-15 until you can pierce the potato with a knife. Make sure you don't over cook the potatoes.
  2. Remove potatoes from the heat and drain.
  3. Preheat oven to 450 degrees and place your baking sheet with 3 tablespoons of extra virgin olive oil into the oven to preheat.
  4. Once the oven and pan are up to temperature, remove from the oven and immediately place your potatoes onto the hot pan.
  5. Using a potato masher, gently smash the potatoes.
  6. Drizzle with more olive oil and season generously with salt & pepper.
  7. Place in the oven and bake for 15 minutes until the potatoes start to crisp.
  8. Remove from oven and garnish with chopped chives. Serve immediately.

Now all your family and friends are going to fall in love with your potato prowess! The crispy edges of these smashed potatoes will invite them in and the flavor of the olive oil with the chives will remind them of home.  Serve with your favorite grilled meat and you will for sure be a hit!!

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Disclaimer // This post is sponsored by Pompeian Olive Oil. I did receive product and payment for this post. However, all thoughts, ideas and opinions are my very own. Rest assured, I will never promote a company or product that I don’t use or believe in!