We are keeping up with all the activities back home in Arlington as Cowboy Stadium prepares for the 2011 Superbowl. The boys tell us all of Fort Worth and Dallas are busy with fans streaming in and the news channels setting up camp. How exciting! Great for business! Darling and I are extremely homesick for our beloved "Fort Worth!" Whether they are pulling for Green Bay or Pittsburgh (yes, we are a house divided), it will be a celebratory event! It is one of our family connections and we love it!
My dear and longtime friend, David, shared these fabulous recipes with Estelle's. I have known David for many years....a southern boy from Chapel Hill, NC, with the most delightful laugh and sense of humor! David loves to cook and inherited his culinary flair from his darling Mother, Miss Kathleen! Thank ya'll so much for sharing!!
1 Tbsp. sugar substitute
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
4-lb. pork tenderloin
1 onion, chopped
2 cups light apple juice
1 cup apple cider vinegar
2 cups light barbeque sauce
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
1/4 cup scallions, chopped
Whole wheat buns for sandwiches
1-1/4 cups fat free mayonnaise
1/3 cup sugar substitute
1/4 cup cider vinegar
1/4 tsp. celery seed
1/2 tsp. Creole seasoning or seasoning salt
1/4 tsp ground black pepper
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
1 cup shredded carrots
3 scallions, chopped
In a small bowl, mix the salt, pepper, smoked paprika, sugar substitute, onion powder, and garlic powder together. Rub the pork tenderloins with the spice mixture.
In a slow cooker, add the seasoned pork, onion, light apple juice, and apple cider vinegar. Cover and cook on high for 4 to 4-1/2 hours. Shred the pork in the slow cooker using 2 forks. Add the barbeque sauce, tomato paste, Worcestershire sauce, and scallions. Let it cook for an additional 30 minutes and allow the sauce to thicken.
In a large bowl, whisk together the mayo, sugar substitute, cider vinegar, celery seed, Creole seasoning, and black pepper. Add the cabbages, carrots, and scallions. Toss well to combine and serve the finished slaw on top of the pulled pork in a whole wheat bun or as a side.
"Lightened" Several Layers Cheese Dip
1 (15-ounce) can black beans, rinsed and drained
1/4 cup tomato salsa plus more for serving
Juice of 1/2 fresh lime
1 cup No Fat Sour Cream
1 package reduced-sodium taco seasoning
1 cup diced fresh tomatoes
1 cup diced fresh avocado
1 cup fresh or frozen whole kernel corn, thawed
1 (4.25-ounce) jar diced green chiles, drained
3 ounces 50% Reduced Fat Cheddar, grated (about 3/4 cup)
3 ounces 50% Reduced Fat Jalapeno Cheddar, grated (about 3/4 cup)
Coarsely chopped fresh cilantro
In medium bowl, combine beans, 1/4 cup of salsa and lime juice; mash into coarse puree with potato masher or fork. Microwave mixture on high power for 30 seconds at a time until warm; spread over bottom of serving dish.
In small bowl, combine sour cream and taco seasoning; spread over bean mixture. Top with layers of tomatoes, avocado, corn, chiles, cheese and cilantro, if using. Serve with tortilla chips and additional salsa.
Healthy Turkey Taco Dip
1 lb. ground turkey breast
1 package taco seasoning mix
1/2 cup water
16 oz. can black beans
15.5 oz. jar of salsa
1 cup low-fat shredded cheddar cheese
8 oz. light cream cheese, softened
1 cup light sour cream
1/2 cup shredded lettuce
1/4 cup chopped green onions
1 cup chopped tomato
1/4 cup chopped black olives
Cook turkey over medium heat in nonstick skillet until no longer pink, stirring to break up meat. Add seasoning mix and water; bring to a boil. Reduce to medium heat and cook for 2 – 3 minutes.
Add black beans and cook for an additional 3 minutes. Stir in 1/4 cup of the cheese. Spoon the turkey mixture into a 2-1/2 qt. baking dish.
In a mixing bowl, beat the softened cream cheese with the sour cream. Spread over the meat mixture and spoon salsa on top. Top with lettuce, green onions, chopped tomatoes, and black olives. Scatter the remaining shredded cheese on top. Serve with baked tortilla chips.
Preheat oven to 350 degrees F. Grease a 9-inch square baking dish.
Cream butter, peanut butter and sugars together with an electric mixer until fluffy, 3-5 minutes.Beat in eggs.
In a separate bowl, whisk flour, baking powder and salt together. Beat into peanut butter mixture on low speed, just until incorporated. Do not overmix. Stir in chocolate chips. Spoon batter into prepared baking dish, spreading with a spatula to even it out. Bake in preheated oven 28-34 minutes, until golden around the edges. Let cool completely before cutting.