The Cheesecake Addiction

My Life in Food

Archive for the tag “BBQ”

BBQ in Chiberia

Well hello there, friends!

It is like Celebrity Fit Club over here at Chez Morrell/Dunn-Rankin. CDR and I are trying to get ourselves in shape and so have been working out daily and watching what we eat. The majority of my extended family are on a similar path, so for cousin Mikey’s birthday, I made some low-calorie cupcakes.

TWO INGREDIENT CUPCAKES.

Yup. You read right.

All you need is a box of cake mix and 15oz can of pureed pumpkin. THAT IS ALL YOU NEED, FOR SERIOUS.

Spice Cake mix with Pumpkin.

Spice Cake mix with Pumpkin.

Put 'em together.

Put ’em together.

Mix and bake.

For a glaze for these yummy pumpkin spice cupcakes, mix 1/2 cup powdered sugar with the juice of 1 lemon.

Just about 120 calories in these bad boys.

Just about 120 calories in these bad boys.

Now, if you live in Chicago, or the mid-west for that matter, you know how flippin’ cold it has been. We awoke to a cozy -11 degrees this morning, and CDR suggested we do something BBQ themed to warm our bones. I was totally down, and we made sure to do an intense to work out before dinner.

We picked up a sirloin tip roast and did something mighty fine to it.

We rubbed it down with a Carolina style BBQ rub.

We rubbed it down with a Carolina style BBQ rub.

Drop it in the pan, which has about 1 tablespoon of vegetable oil in it. Pop it in the oven at 375 for 20 minutes, then cover it, and let it cook at 225 for 3 hours.

Drop it in the pan, which has about 1 tablespoon of vegetable oil in it. Pop it in the oven at 375 for 20 minutes, then cover it, and let it cook at 225 for 3 hours.

We also made roasted potatoes, and a broccoli slaw with a lemon-dijon vinaigrette. See:

Buttery potato goodness.

Buttery potato goodness.

Broccoli slaw with pecans and scallions.

Broccoli slaw with pecans and scallions.

And when the timer goes off…

Remove this baby from the oven. Let it rest, while you add tomato paste, garlic, brown sugar and molasses to that juice to make a yummy sauce.

Remove this baby from the oven. Let it rest, while you add tomato paste, garlic, brown sugar and molasses to that juice to make a yummy sauce.

Get your plate ready…

IMG_1607And then garnish with a healthy helping (about 4 oz) of delicious BBQ roast.

Do your thang, Chiberia, and I'll do mine.

Do your thang, Chiberia, and I’ll do mine.

And that’s dinner.

Stay tuned for the Weekly Cocktail tomorrow.

 

 

 

 

 

Pulled Pork

Hello, again! Yes, rehearsal has kept me very busy and cooking has been a difficult task to accomplish. This past weekend, though, was spent baking, chopping, and roasting as I helped my aunt prepare for my cousins 8th grade graduation party. We were feeding a lot of people. I never got the final count, but there were about seventy people there…and there are A LOT of leftovers. But I’m not here to tell you about that. Because my rehearsal schedule usually requires me to leave my house around 5:30, I haven’t been able to make dinner. But  yesterday, I saw the crockpot. A crockpot? In the summer? Yes. My mom had taken out a 1 pound pork loin to thaw, and told me to do the rest.

I chopped an onion into a medium dice and put the pork loin on top. Then I added about 16 oz of BBQ sauce (whatever kind you like), and two large cloves of garlic, roughly chopped. Salt and pepper went on top, and before putting on the lid, I added two cups of water. Set the crockpot on low (so that it cooks in 8 hours) and walk away. Come back in 8 hours to shred the pork and then put it on a hamburger bun (or even more delicious: a Hawaiian role). Enjoy.

In other news…hmm…let me think. My summer has been going pretty well. I feel its been tumultuous in the sense that I’ve been having an amazing time, but at times (and mostly this last week) still feel down–for reasons unimportant to blog readers! But in the last few days, I’ve felt a lot better. My summer thus far has included many ridiculous adventures, and it holds the promise for many more. I guess I’m just saying that I’m not going to complain if I spend the next eight weeks soul searching. The good outweighs the bad. 🙂

Culinarily (which, I decided IS a word) speaking, my taste buds are all over the place. I have a feeling the next few days are going to be a foodie’s adventure. Perhaps my music taste lately (light, surf rock) has my mind on the tastes of California, but my cajun spice rub has me dreaming on New Orleans.

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