I will still admit that while I'm surfing the web, I'm never inspired to pin something to one of my boards, mainly because while online I'm usually either at Oh No They Didn't or Words With Friends and I never think to re-pin Paris Hilton's latest crotch shot or my latest 100-point word score.
Anyways, I really want to share these recipes because they were just SO GOOD. I guess one recipe counts as two: Spicy Pulled Pork and Pork Chili Verde soup.
I would have taken photos of the cooking process but since I followed the recipes to a T and because I wasn't actually sure how they'd turn out, I decided against it. So today I will have links and I won't talk shit. Click the recipe names to go to the original web sites. All photos here were borrowed from the original sites in order to tantalize. And hey, I'm bringing these mofos more traffic so they should be pleased.
Bobby's Lighter Tastes Like Lasagna Soup
A.K.A. Lasagna Soup
What I love about this recipe is that it's by Bobby Deen, Paula Deen's son. And thanks to him and his fabulosity, he shaves over 400 CALORIES off the original Paula Deen soup, so each one cup serving is just 225 calories. Even if you double it up, that's only 450 calories for a delicious, rich, hearty and FILLING soup. I never ever ever never leave any food on my plate but when I made this on Monday, I couldn't finish it. I even left bread behind! What the fuck!
This recipe was originally posted on Skinny Taste, and my goodness was there a lot of taste to this! What I love about cooking, or maybe what I hate about cooking is that once you master something, you sort of forget about it. Like using wine to deglaze a pan. Instant sauce! So it's nice to browse around the internet or a cookbook and allow a recipe to jog your memory. That's what was nice about this one. It's so simple, and so easy. Even Todd, who has had countless dishes of mine that use white wine, was blown away by the flavors and richness in a calorically moderate dish. We had it with a side of parboiled green beans sauteed in butter with parsley.
Spicy Pulled Pork
Heather Cristo's site has beautiful photography but who cares when the food is this good?! I have never in my life cooked pork shoulder, or shredded my own meat, but this was easy and delicious and filled my house with tantalizing aromas for hours. I made it Wednesday afternoon so I could use it for Thursday's chili verde, and it was nearly impossible to stay away from it. This, despite the fact that we had steak on Wednesday! Excellent steak too, but I kept thinking about that pork...
Pork Chili Verde
Upon looking at this photo I realized that last night, I totally forgot to top our soup with cilantro and scallions, which not only means we missed out on a dimension of flavor but now I have to figure out what else to use those two things in so I don't waste them. Hmm. I DO have half a pork shoulder left, so maybe I should just make this again! By the way, that's all I did differently to this recipe: I halved it. My dutch oven simply isn't large enough to house a 6.71lb pork shoulder which was the smallest that Fry's had to offer. So I cut the recipe in half, which was easy to do. Oh, and even though we skipped the cilantro and scallions, this soup was unbelievable! AND it wasn't too spicy, even with the jalepeno in it. Todd went back for seconds but, much like the lasagna soup, I was simply too stuffed after one bowl.
I hope you all enjoy these! They were all easy and fun to make, and there really isn't anything better than that for a weeknight supper.
Heather Cristo's site has beautiful photography but who cares when the food is this good?! I have never in my life cooked pork shoulder, or shredded my own meat, but this was easy and delicious and filled my house with tantalizing aromas for hours. I made it Wednesday afternoon so I could use it for Thursday's chili verde, and it was nearly impossible to stay away from it. This, despite the fact that we had steak on Wednesday! Excellent steak too, but I kept thinking about that pork...
Pork Chili Verde
Upon looking at this photo I realized that last night, I totally forgot to top our soup with cilantro and scallions, which not only means we missed out on a dimension of flavor but now I have to figure out what else to use those two things in so I don't waste them. Hmm. I DO have half a pork shoulder left, so maybe I should just make this again! By the way, that's all I did differently to this recipe: I halved it. My dutch oven simply isn't large enough to house a 6.71lb pork shoulder which was the smallest that Fry's had to offer. So I cut the recipe in half, which was easy to do. Oh, and even though we skipped the cilantro and scallions, this soup was unbelievable! AND it wasn't too spicy, even with the jalepeno in it. Todd went back for seconds but, much like the lasagna soup, I was simply too stuffed after one bowl.
I hope you all enjoy these! They were all easy and fun to make, and there really isn't anything better than that for a weeknight supper.
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