This week’s recipes from SyrupandBiscuits.com.
- 8 pound Boston butt
- yellow mustard
- ground pepper
- garlic powder
- 2 celery stalks
- 1 Persian lime cut in half
- 1/2 sweet onion sliced
- 1/2 cup pickled onions
- 1 teaspoon maple syrup
- 1 1/2 cups tomato salsa
- BBQ sauce
- Rub yellow mustard all over the Boston butt. Sprinkle salt, ground black pepper and garlic powder over mustard. Place in a large slow-cooker.
- Add remaining ingredients, except BBQ sauce, to the slow-cooker on top of the Boston butt.
- Cover and cook on medium for 10 to 12 hours or high 8 to 9 hours or until the pork is tender enough to shred with forks.
- Remove from slow-cooker to a large sheet pan. Cover with foil and let rest for 30 minutes.
- Shred with forks. Add cooking liquid (strained) if necessary to moisten. Add in BBQ to the shredded pork and toss to mix or serve BBQ sauce on the side.
- 2 medium sweet onion diced
- 2 tablespoons unsalted butter
- 3 pounds tomatoes diced
- 1 tablespoon honey
- 1 teaspoon 4-1-1 seasoning
- 1/2 teaspoon dried Italian seasoning
- 1 bay leaf
- Cook onions over medium heat in butter until onions are soft and translucent.
- Add tomatoes with their juices.
- Add remaining ingredients and simmer for 30 minutes.
- Remove bay leaf and puree with an immersion blender or transfer sauce to a blender or food processor.
- Store in refrigerator for up to 10 days or freeze in freezer safe containers.
- 3 cups fresh arugula
- olive oil
- apple cider vinegar
- 4 ounces cooked sirloin steak cold and thinly sliced
- 2 ounces blue cheese crumbles
- 1/2 cup cherry type tomatoes washed
- Place arugula in a medium bowl. Lightly sprinkle with olive oil. Add a splash of vinegar. Toss and place the greens on a dinner plate.
- Top the greens with sliced sirloin steak.
- Sprinkle blue cheese crumbles over salad.
- Add tomatoes to the side of the plate.
- 2 cups diced fresh strawberries
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 8 ounces cream cheese room temperature
- 8 ounces sour cream
- 1 teaspoon vanilla
- 8 ounces heavy whipping cream keep cold
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
- 8 2-inch pecan shortbread cookies.
- extra whipped cream strawberries and blueberries for garnish
- Place diced fresh strawberries and blueberries in a medium bowl. Sprinkle with granulated sugar. Stir. Let sit at room temperature for 30 minutes or until sugar is melted.
- Drain juice from berries and reserve. Set juice and berries aside.
- In a large bowl, mix cream cheese and sour cream with electric mixer until smooth and creamy. Pour in berry juice and vanilla. Mix with electric mixer until well incorporated.
- Stir in reserved strawberries and blueberries.
- In another bowl, add whipping cream. Whip until stiff peaks form.Sprinkle sugar over whipped cream and add bourbon. Whip again until stiff peaks form.
- Add about 1/4 of the whipped cream mixture to cream cheese and gently stir to soften the cream cheese. Fold remaining whipped cream into cream cheese mixture.
- Place cookies in a plastic resealable bag and break into approximately one inch pieces. Stir broken cookies, and the crumbs, to into cheesecake mixture.
- Line a 12-cup muffin tin with cupcake wrappers.
- Using an ice cream scoop, divide the berry cheesecake mixture among the cupcake wrappers. I find it easier to hold the cupcake wrappers in my hand, fill it with cheesecake mixture and then place the filled wrapper in the muffin tin.
- Note: this recipe makes approximately 16 individual servings. If you don’t have an addition muffin tin, place the remaining cheesecake mixture into a small freezer safe container.
- Freeze overnight or at least 4 hours. Once they’re frozen solid, you can remove the cheesecakes from the muffin tins and place them in a resealable plastic freezer bag. Keep frozen until ready for use.
- To serve, let sit at room temperature for 15 minutes or until lightly softened. Garnish with additional whipped cream and fresh berries, if desired.