Getting Results for Dinner-- Week of 3/22/21

News 6 gets results for your belly. (Copyright 2021 by WKMG ClickOrlando - All rights reserved.)

This week’s recipes from


Slow-Cooker Beach House Pulled Pork (Copyright 2021 by WKMG ClickOrlando - All rights reserved.)


  • 8 pound Boston butt
  • yellow mustard
  • salt
  • 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


  1. Rub yellow mustard all over the Boston butt. Sprinkle salt, ground black pepper and garlic powder over mustard. Place in a large slow-cooker.
  2. Add remaining ingredients, except BBQ sauce, to the slow-cooker on top of the Boston butt.
  3. 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.
  4. Remove from slow-cooker to a large sheet pan. Cover with foil and let rest for 30 minutes.
  5. 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.


Homemade Basic Tomato Sauce (Copyright 2021 by WKMG ClickOrlando - All rights reserved.)


  • 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


  1. Cook onions over medium heat in butter until onions are soft and translucent.
  2. Add tomatoes with their juices.
  3. Add remaining ingredients and simmer for 30 minutes.
  4. Remove bay leaf and puree with an immersion blender or transfer sauce to a blender or food processor.
  5. Store in refrigerator for up to 10 days or freeze in freezer safe containers.


Sirloin Steak and Arugula Salad (Copyright 2021 by WKMG ClickOrlando - All rights reserved.)


  • 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


  1. 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.
  2. Top the greens with sliced sirloin steak.
  3. Sprinkle blue cheese crumbles over salad.
  4. Add tomatoes to the side of the plate.


Frozen Berry Cheesecake Salad with Bourbon Whipped Cream (Copyright 2021 by WKMG ClickOrlando - All rights reserved.)


  • 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


  1. 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.
  2. Drain juice from berries and reserve.  Set juice and berries aside.
  3. 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.
  4. Stir in reserved strawberries and blueberries.
  5. 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.
  6. 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.
  7. Place cookies in a plastic resealable bag and break into approximately one inch pieces.  Stir  broken cookies, and the crumbs, to into cheesecake mixture.
  8. Line a 12-cup muffin tin with cupcake wrappers.
  9. 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.
  10. 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.
  11. 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.
  12. To serve, let sit at room temperature for 15  minutes or until lightly softened.  Garnish with additional whipped cream and fresh berries, if desired.