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Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeachChris Cockren of Shared Appetite is a food lover, blogger, music teacher, husband and New York City resident. He created his blog to share his culinary adventures both in his kitchen and dining out with his wife and official recipe tester, Asheley. Chris can usually be found eating dessert, but he’s also on Facebook, Twitter, Pinterest and Instagram.

Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeach

I love panini.  Paninis?

Yeah, I actually had to look this one up… and apparently either way is correct. According to my vast and thorough research on the interwebs (i.e. a quick Google search), a singular pressed sandwich can be either panino or panini. Multiple pressed beauties can be called panini or paninis. Phew… you’re welcome. #nowyouknow

And guys, more importantly, I finally got my hands on a panini press thanks to Hamilton Beach. I can’t wait to make all sorts of goodness on this thing. Killer grilled cheese. Countless panini flavor combinations. Heck, I even heard you can easily make perfectly crisp bacon on the thing as well.

I’m trying really hard to eat a bit healthier lately. Asheley (my wife) and I have our first child on the way. And as much as I would truly love to do the whole “sympathy weight” thing, I want to be the healthiest I can be before sleep deprivation sets in and forces me into bad decision-making with regards to eating.

But here’s the deal. The only way I can succeed at eating better is when I can still look forward to the meal I’m about to eat. That means food that’s BIG on flavor. Food like this Cinnamon Chili Pork, Sweet Potato, and Avocado Panini.

Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeach

Let’s break this panini down, shall we?

I’m using a multi-grain baguette (but any crusty bread will work). I scooped out a bit of the inside, giving me more room for the fillings… because really, it’s all about the fillings.  

First comes that roasted sweet potato, which is one of my favorite healthy-but-tastes-not-healthy foods.

Next comes a light sprinkling of cheese. Now, if you are already looking like one of those young fashion models in the mirror, feel free to go heavier on the cheese sprinkling. Personally, I look like I ate said model.

Here’s the important part. Next has to come the mashed avocado, which will be the “glue” that will allow the pork to stick on top.

And that ground pork will be your crowning jewel, which got the royal flavor treatment with a big hit of ancho chili powder, cinnamon and other spices.

Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeach

Then the fun part. Throw it (and by throw I mean very carefully place it, of course) onto your preheated panini press, close the hood and patiently wait for your sandwich to transform into a perfectly pressed, hot and crusty panini.

Oohhhhhhh man. All the different bold flavors and varied textures in this. And with a drizzle of sriracha? Heck to the yes.

The only question I have left?  What am I going to make next on my Hamilton Beach Panini Press?!

Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeach


Cinnamon Chili Pork, Sweet Potato and Avocado Panini
SERVES: 4

This recipes uses the Hamilton Beach® Panini Press.
Ingredients
For the panini
Multigrain baguette or other crusty bread
Cinnamon Chili Pork (see below)
1 large sweet potato, peeled and finely chopped
1 tablespoon olive oil
Kosher Salt
2 avocados. mashed
1 cup Monterey Jack cheese, shredded
Sriracha or other hot sauce, optional
For the Cinnamon Chili Pork
1 1/4 pounds ground pork
1 tablespoon olive oil
1 1/2 teaspoons ancho chili powder
1 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
Kosher salt
Freshly ground pepper
Instructions
Preheat oven to 375°F. Place finely chopped sweet potato on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil and season generously with Kosher salt. Toss to coat. Roast in oven until sweet potatoes are tender and easily pierced with a knife, about 20-30 minutes.
Meanwhile, prepare the Cinnamon Chili Pork. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
Cut baguette into four equal slices. Halve baguette and use your fingers to scoop out a bit of the insides, allowing more room for the fillings.
Spoon a layer of the roasted sweet potatoes on the bottom of each baguette. Top with a sprinkle of cheese and mashed avocado. Carefully spoon cinnamon chili pork on top, pressing slightly into the avocado to allow it to "stick". Place top of each baguette over the pork and place sandwiches on preheated panini press.
Allow panini to cook until hot and crusty. Remove and devour with sriracha or other hot sauce, if desired.
Everyday Good Thinking http://everydaygoodthinking.com/

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panini press

Pile bread up with your favorite meat, cheese and veggies, and create a satisfying meal in one easy press. The Hamilton Beach® Panini Press lets you grill hot, delicious sandwiches of any thickness, thanks to a floating lid that expertly presses down onto sandwiches and leaves appetizing grill marks behind. Hamilton Beach® Panini Presses are perfect for anyone who needs a fast, easy meal that satisfies any taste. That’s the kind of versatility everyone needs in the kitchen.

Center Stage: Cinnamon Chili Pork, Sweet Potato, and Avocado Panini with Shared Appetite for Everyday Good Thinking by @hamiltonbeach



Slow Cooker Chinese Pork Stew from Everyday Good Thinking by @hamiltonbeach

On a cold day in the middle of winter, nothing hits the spot quite like a big bowl of soup. If you’re looking to change up your soup routine, this Szechuan style pork stew is remarkably easy in the slow cooker. There’s just something about the sweetness of soy and brown sugar mixed with the sour, salty and spicy flavors in the other ingredients that makes me feel warmed from the inside out.

Slow Cooker Chinese Pork Stew from Everyday Good Thinking by @hamiltonbeach

You probably have many ingredients in your pantry already. Once the ingredients go in the slow cooker, it’s hands off until serving time.

Slow Cooker Chinese Pork Stew from Everyday Good Thinking by @hamiltonbeach

The broth is flavored with soy, chili sauce, hoisin sauce, brown sugar, star anise, orange peel, chili pepper and ginger, giving it tons of flavor and intense aromatics. Then, you just add fresh vegetables like bok choy, onions and cabbage. As it cooks, the flavors meld with the pork and create a flavorful, satisfying stew no one can resist.

Slow Cooker Chinese Pork Stew from Everyday Good Thinking by @hamiltonbeach

Serve the Chinese pork stew straight from the slow cooker crock. Offer up extra sriracha sauce, red pepper flakes, limes and cilantro for garnishing and an extra burst of bright flavor. This filling soup will definitely get you out of a chicken noodle rut, but won’t make you work too hard for it. The next time you need to satisfy a cold-weather craving, whip out the slow cooker and try this unique pork stew instead.

Slow Cooker Chinese Pork Stew from Everyday Good Thinking by @hamiltonbeach


Slow Cooker Chinese Pork Stew
SERVES: 8

Ingredients
2 tablespoons vegetable oil
4 pounds boneless pork shoulder, cut into 2-inch pieces
1 leek, trimmed, sliced
1 small onion, quartered
6 garlic cloves, minced
5 stalks bok choy, trimmed, sliced lengthwise
2 carrots, peeled, sliced 1/2-inch thick
1 cup sliced Chinese cabbage
2 cans (14 1/4 ounces each) chicken broth
1/4 cup low sodium soy sauce
1/4 cup sriracha hot chili sauce
1/4 cup hoisin sauce
2 tablespoons light brown sugar
4 star anise
4 pieces (1x3-inch) orange peel
2 dried chili red pepper
1 piece (1-inch) fresh ginger, peeled, grated
Sliced bok choy, if desired
Sriracha hot chili sauce, if desired
Sliced limes, if desired
Instructions
In a large skillet over medium-high heat, heat oil. Add half of the pork. Cook until browned on all sides. Repeat with remaining pork. Place browned pork in slow cooker crock.
Stir in leeks, onion, garlic, bok choy, carrots, cabbage, chicken broth, soy sauce, sriracha hot chili sauce, hoisin sauce, brown sugar, anise, orange peel, chili pepper and ginger to crock.
Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 8 to 8 1/2 hours until meat is tender. Remove anise, orange peel and chili peppers before serving. Stir in bok choy. Serve with extra sriracha sauce and sliced limes.
Everyday Good Thinking http://everydaygoodthinking.com/

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slow cookerFor the cook who is busy all day but wants a home-cooked dinner at night, a slow cooker is the answer. And with the Set &
Forget® Programmable Slow Cooker, technology takes a big leap forward from the outdated slow cookers found in yesterday’s kitchens.

 



Slow Cooker Roast Pork Loin with Apples, Onions and Carrots - from Everyday Good Thinking, the official blog of @hamiltonbeach #slowcooker

Your family and friends will think you slaved over this flavorful roast for hours. We won’t tell them your little secret, but we know all you have to do is toss it in the slow cooker with some seasoning, fresh fruit and veggies. It’s really that easy! Add the ingredients to your crock in the morning and by dinnertime you’ll have a hot, nutritious meal for your family.

The fresh apples and carrots cook with the pork, making this dish colorful and healthy. If you position them around the pork in your slow cooker, they will be tender and ready to eat when the pork is done. Add a sprig of fresh rosemary to the crock for even more flavor.

Slow Cooker Roast Pork Loin with Apples, Onions and Carrots - from Everyday Good Thinking, the official blog of @hamiltonbeach #slowcooker

Not only is this dish tasty, but it’s also an easy way to make sure your family eats their fruits and vegetables. And just as great, you can let your slow cooker do all the work to get this home-cooked meal on the table by dinnertime.

Slow Cooker Roast Pork Loin with Apples, Onions and Carrots - from Everyday Good Thinking, the official blog of @hamiltonbeach #slowcooker


Slow Cooker Pork Roast with Apples, Carrots and Rosemary
SERVES: 4

Ingredients
2 Granny Smith apples, cored and each cut into 8 wedges
1 Tablespoon lemon juice
4 pounds boneless loin pork roast
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 medium onion, cut into eighths
4 large carrots, cut into 1 1/2-inch pieces
1 sprig fresh rosemary
Instructions
In medium bowl, toss apples with lemon juice; set aside.
Season roast with salt and pepper.
Place half of onions and 4 to 6 apple wedges in slow cooker crock.
Top with seasoned roast. Surround roast with remaining apples, onions, and carrots. Top with rosemary.
Cover and cook on HIGH for 4 hours, MEDIUM for 5 1/2 to 6 hours or LOW 7 to 8 hours.
Notes
For food safety, be sure to cook until meat thermometer registers at least 160°F (71°C).
Everyday Good Thinking http://everydaygoodthinking.com/

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Screen Shot 2014-09-16 at 9.57.37 AMIf you’re like most people, an occasional last-minute party will pop up. Don’t worry, Hamilton Beach® Programmable Slow Cookers can easily adapt. You simply add ingredients in the morning and let the slow cooker finish the cooking automatically. Once the cooking time is up, they automatically switch to warm.



Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Baby back ribs are my ultimate guilty pleasure food. I grew to love them because my dad always took us out for ribs when I was a kid, and that age, there is nothing better than eating something messy with your hands. In fact, it’s still a lot of fun, which is why these baby back ribs are perfect for a simple weeknight dinner, a fun Sunday supper or a snack during a football game. They are bursting with barbecue flavor and are super simple. That’s right, these baby backs are easier to make at home than it is to drive to the local barbecue hot spot – and cheaper to boot.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

The first thing you need to do is make your BBQ spice rub, which is just a blend of spices and seasonings you probably have in your pantry. If you plan on making these a few times during football season, you can make a bunch of the rub now and save it in an airtight container for use down the road. (Bonus: The rub is also tasty on chicken!)

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Cut up the racks and fit them into your slow cooker, then pour barbecue sauce over the ribs and let them cook low and slow. This dish is perfect for workday cooking, so it would be easy for Monday or Thursday night football food or an easy after-work weeknight meal for the family.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

When the ribs are perfectly tender, but not quite falling off the bone, you can remove them from the slow cooker and stick them under your oven’s broiler for a crisp, straight-from-the-smoker exterior and a juicy, tender bite inside. Brush the ribs with the leftover barbecue sauce and they’re ready to serve.

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

You can arrange a set on everyone’s plates with some macaroni and cheese and baked beans or cut them into individual pieces and put them on a big platter so people can grab them as they eat. You should probably try one first, though, just to make sure they are okay to eat. And then another to make sure they are perfectly seasoned. And maybe one last rib because you did all the work. What? There wasn’t much work? They’ll never know you followed the easiest recipe ever…

Easiest Ever Slow Cooker Baby Back Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach


Easiest Ever Slow Cooker Baby Back Ribs
SERVES: 8

Ingredients
4 pounds baby back ribs (3 racks)
2 Tablespoons salt
1 Tablespoon brown sugar
1 Tablespoon paprika
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon ground black pepper
1 teaspoon cayenne pepper
1 bottle (40 oz.) barbecue sauce, divided
Instructions
Combine salt, brown sugar, paprika, chili powder, garlic powder, ground black pepper and cayenne pepper. Rub mixture over the ribs.
Cut each rack of ribs into 4 pieces and arrange pieces in slow cooker.
Pour about 3/4 of the barbecue sauce over the ribs.
Cover and cook on HIGH 4 to 4 1/2 hours or LOW 7 to 8 hours. Ribs should be tender, but not falling of the bones.
Preheat oven to BROIL. Line two shallow baking pans with aluminum foil. Place ribs on pan.
Broil 2 to 3 minutes or until ribs begin to brown.
Brush ribs with remaining barbecue sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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For “one-pot” simplicity, nothing beats slow cooking. But when it comes to bringing hot meals to parties and potlucks, spills can be a concern. With the travel-friendly Set & Forget® Slow Cooker, messes aren’t an issue.



Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

Summer cookouts don’t have to be boring. Instead of making burgers and hot dogs every weekend, try grilling something a little different that incorporates summer fruit. Nectarines and peaches are finally in season, and pork chops are a popular cut that take well to an open flame. The thickness of pork chops can vary from about half an inch to two inches, but we recommend the thicker ones as they seem to be easier to keep tender on the grill.

The meat should be cooked to 145-165˚F. Use a thermometer to double check your cooking temperatures, and when the pork reaches your ideal temp, remove it from the grill and let it rest for three minutes. The cooking time and method is the same whether you opt for bone-in or boneless chops. To pick the best chops at the grocery store, the National Pork Board recommends you “choose meat that’s pale pink with a small amount of marbling and white (not yellow) fat.”

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach

This recipe uses fresh, juicy nectarines, but peaches work equally as well. They are used in a sauce that adds some sweetness and acidity to the smoky, full-flavored rub. For more flavor and tenderness, marinate your pork longer in the rub, and make sure to grill on clean grates. You can serve the sauce under the pork, where it will meld with the juices, over the top or on the side. We recommend grilling some nectarine slices or halves to use as a garnish (or just to eat right off the grill when no one’s looking!)

Grilled Pork Chops with Curried Nectarine Sauce from Everyday Good Thinking, the official blog of @Hamiltonbeach


Smoky Grilled Pork Chops with Curried Ginger Nectarine Sauce
SERVES: 6

Ingredients
3 Tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons salt
1 1/2 teaspoons coarse black pepper
6 boneless pork chops (6 oz. each)
2 pounds nectarines, halved, pitted and peeled
1 Tablespoon fresh grated ginger root
1 teaspoon curry powder
Instructions
Mix brown sugar, chili powder, paprika, salt and pepper in a small bowl; rub over pork. Cover and refrigerate several hours or overnight.
Add nectarines, ginger and curry to blender jar. Cover and blend until pureed. Set aside 1/2 cup for basting and remaining sauce to serve.
Preheat grill to HIGH heat.
Grill pork chops over HIGH heat for 10-12 minutes, turning and brushing with sauce halfway through or until the internal temperature measures at least 145°F.
Serve pork chops with sauce.
Notes
Peaches may be substituted for nectarines.
Everyday Good Thinking http://everydaygoodthinking.com/

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Prepare delicious summer drinks or chop and puree foods and sauces with the 700 watt peak-power motor in the MultiBlend™ Blender. The signature MultiBlend™ system propels ingredients around the jar for excellent results with both liquid and solid mixtures.