Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

I love low effort recipes like this one, especially on the weekend when you may not have a lot of time to cook. This recipe takes a minimum of advance preparation before going into a low oven to slowly braise to tender perfection all afternoon while you're busy with other things.

I don't add the honey and vinegar to the barbecue sauce while the beef braises because I like to preserve the flavor of the beef without penetrating it with sweetness. The spiced tomato, onion and garlic sauce is perfect for braising the beef before the sweet and tangy elements are added to the sauce after the roast is cooked. This way, the pure flavor of the beef and the sweet, tangy flavor of the sauce remain distinct but compliment each other amazingly.

Don't be afraid to double up on this recipe to feed a large group or to take along to a pot luck supper; it's been very popular when I have shared it at a couple of gatherings recently. I do like to toast the burger buns or crusty bread slices but it isn't completely necessary if you want to include them on the buffet table along with the beef and coleslaw so that people can construct their own sandwiches.

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Recipe by Barry C. Parsons

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw - tender beef, slow braised in an easy, smoky homemade barbecue sauce then served on toasted buns or crusty bread with delicious Creamy Dijon Coleslaw. The perfect way to feed a crowd on game day and a real pot luck favorite too.

Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 1/2 hours
Yield: Serves 6 - 8

Ingredients

• 3 - 4 pound blade, chuck or cross rib beef roast
• salt and pepper to season the roast
• 1 1/2 cups plain tomato sauce
• 1 medium red onion very finely diced
• 4 cloves garlic finely minced
• 1/2 to 1 tsp chipotle powder (to taste depending on spice level you prefer)
• 2 tsp smoked paprika
• 2 tsp dry mustard powder
• 1/2 tsp ground cumin
• 1 tsp ground thyme
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• Creamy Dijon Cole Slaw
• 2 cups shredded cabbage
• 1 large grated carrot
• 1/2 cup mayonnaise
• 1 1/2 tbsp whole grain Dijon mustard
• 1 tbsp apple cider vinegar
• 3 tbsp sugar (or 2 tbsp honey)
• salt and pepper to season

Cooking Directions

1. Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.
2. Transfer the roast to a covered roasting an or dutch oven.
3. Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
4. Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.
5. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
6. Add the honey and vinegar and simmer for about 15 - 20 minutes or until it thickens to a barbecue sauce consistency.
7. Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.
8. Pour the hot sauce over the beef.
9. Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.
10. To make the slaw, stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
11. Toss together well with the cabbage and carrot. 

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Mango Spice Banana Bread

Mango Spice Banana Bread

Necessity was again the mother of invention when it came to this new version of Banana Bread. I'm not sure why Spouse keeps buying so many bananas when they never seem to all get eaten before they start to get over ripe. This time a sweet, very ripe mango shared the bottom of the fruit bowl with the bananas. First, I figured I'd make spice muffins with the mango and banana bread with the bananas but then it occurred to me, "Why not combine the two?" The result was really delicious and well worth trying.

Make sure you dice the mango quite small (under 1/2 inch), especially of it is very ripe, to make sure the mango pieces stay evenly distributed in the batter. This is my new favorite banana bread. These flavors really do go together exceptionally well.

Mango Spice Banana Bread

Recipe by Barry C. Parsons

A different mango and spice twist on a traditional banana bread. A great addition to packed lunches or as an afternoon snack. Makes a terrific bake sale contribution too.

Prep time: Approximately 20 minutes

Cook time: 45 minutes
Total time: Apprroximately 1 hour 15 miutes
Yield: 1 large or 2 small loaves
Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 tsp powdered ginger
• 1/4 cup orange juice
• 1 tsp orange zest, finely minced
• 1 large ripe mango, diced small

Directions

1. Preheat oven to 350 degrees F.
2. Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
3. Sift together dry ingredients and fold into banana mixture alternately with orange juice.
4. Fold in diced mango.
5. Pour batter into 1 large or two small greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
6. Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

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Apple Almond and Sage Stuffed Pork Chops

Apple Almond and Sage Stuffed Pork Chops

Spring has been a reluctant visitor here in Newfoundland this year. Even here in the far North East it has been colder than usual and now the seasonal rain, drizzle and fog seems to have settled in to keep company with the frigid temperatures...sigh. These butterflied pork chops were originally destined for the back yard grill but the cold and rain forced me to make other plans.

Embracing the make lemonade from lemons philosophy, I set out to make a comfort food meal to make myself feel a bit better about our hesitant spring which I hope we now bypass in favor of a straight jump into summer.

Unwilling to set out for a supermarket run in the rain, I took stock of what was on hand to work with. Some leftover toasted almonds that were sprinkled on a recent salad, some leftover fresh sage that I'd used in a recent roast chicken and a big bag of apples provided the inspiration for the stuffing in these chops. The combination of sweet apples, crunchy nuts and fragrant, earthy sage was fantastic and all complimented the pork beautifully.

To keep the pork from drying out, I used the pan rushing method where the chops are seared in a hot pan and then roasted in a hot oven to finish off the cooking. It worked perfectly and to complete the meal, we served the chops with some steamed, buttered asparagus and just to remind me that there was still still hope for a BBQ season, these Barbeque Spiced Roasted Potato Nuggets rounded out a perfect family dinner.

Apple Almond and Sage Stuffed Pork Chops

Recipe by Barry C. Parsons

An old fashioned baked cornbread stuffing, with the added deliciousness of thyme, pecans and apples.

Prep time: 15 minutes
Cook time: About 1 hour including baking time for the cornbread.
Total time: 1 hour 15 minutes
Yield: About 8-10 servings
Ingredients

• 4 large butterfly cut pork loin chops 
• 2 cups crusty bread cubes
• 1/2 cup chicken or vegetable stock
• 1 egg
• 2 small diced apples
• 3 tbsp melted butter
• 2 tbsp chopped fresh sage
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 small onion, diced small
• 1 stalk celery, diced small (optional)
• 1/3 cup chopped toasted almonds
• 1/2 tsp freshly ground black pepper
• pinch salt

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
3. Toss the cooked onion mixture with the bread cubes, apples, sage, salt, pepper and melted butter.
4. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the stuffing mixture.
5. Add the toasted almonds and toss well to combine.
6. Season the inside and outside of the butterflied chops with salt and pepper. Divide the stuffing between the 4 chops and press tightly into the butterfly cut.
7. Add a little oil to a large, oven safe cast iron or heavy bottom frying pan and heat over medium high heat. When the pan is hot, sear the chops for a couple of minutes on each side to brown them.
8. Place the frying pan directly into the hot oven for about 20 minutes or until a meat thermometer registers 160 degrees at the center of the meat and stuffing. 
9. Let the chops rest for 5 minutes before serving. 

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Slow Roasted Dry Rubbed BBQ Beef Brisket

Slow Roasted Dry Rubbed BBQ Beef Brisket

I absolutely adore southern style barbecue beef brisket. I always look for it on menus at pit barbecue restaurants when traveling in the southern US. I still crave BBQ during the winter months and this year I have been able to satisfy my yearning with this new oven roasted dry rubbed method which I've also successfully tried with succulent pork ribs and fall-apart tender pulled pork. This time I turned my hand to trying it with my favorite cut of slow cooked beef and it was terrific.

Thinly sliced and drizzled with some of my homemade Bourbon BBQ Sauce, this brisket made incredibly delicious sandwiches, especially on artisan bread from local Georgestown Bakery; just the thing to serve as a hearty lunch or dinner and absolutely perfect to feed the game day crowd.

DRY RUB

Makes about 2 cups dry rub.

• 3 tbsp paprika
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• 3 tbsp kosher salt
• 1 tbsp powdered ginger
• 1 tbsp chipotle powder
• 6 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp ground nutmeg
• 1 tbsp ground oregano
  
• 1 tbsp ground thyme
• 1 tbsp ground coriander 
• 2 tbsp dry mustard powder
• 2 tbsp garlic powder
• 3 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp cinnamon

Mix together well and store any unused dry rub in an airtight container in a cool place.

• 5-6 pound beef brisket roast

Liberally rub the entire brisket with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.

Preheat oven to 225 degrees F

Place it on a roasting rack in a shallow roasting pan. Pour about 3 cups of water into the roasting pan.

Roast uncovered for about 2 hours per pound.

When the brisket comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before thinly slicing across the grain. I like to serve it on sandwiches with a drizzle of Maple Chipotle Barbecue Sauce or Bourbon BBQ Sauce and maybe some sauteed mushrooms and onions.

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Top Ten Boneless Chicken Breast Recipes

Top Ten Boneless Chicken Breast Recipes

It's the chicken we buy the most but it's also the chicken we struggle with most to come up with new ways to serve up this quick and easy favorite. I've taken to Rock Recipes archives to bring you our top ten most popular recipes using boneless, skinless chicken breasts. Many of them are low fat alternatives, most can be accomplished in a half hour or so and run the gamut from recipes for quick weekday dinners to a relaxing dinner party. Here's our Top Ten tasty ideas.

NUMBER TEN

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash 

Low Fat Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

NUMBER NINE 

The Best Oven Fried Chicken Nuggets

The Best Oven Fried Chicken Nuggets

NUMBER 8

Apricot Lime Glazed Chicken Breasts

Apricot Lime Glazed Chicken Breasts

NUMBER 7

Lemon Chicken Asparagus Spaghetti

Lemon Chicken Asparagus Spaghetti

NUMBER 6

Baked Italian Chicken Cordon Bleu 

Baked Italian Chicken Cordon Bleu

 NUMBER 5

Low Fat Baked Crispy Orange Hoisin Chicken 

Low Fat Baked Crispy Orange Hoisin Chicken

 NUMBER 4

Double Crunch Orange Chicken 

Double Crunch Orange Chicken

 NUMBER 3

Low Fat Baked General Tso Chicken

Low Fat Baked General Tso Chicken

 NUMBER 2

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds 

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

 NUMBER 1

Double Crunch Honey Garlic Chicken Breasts

Double Crunch Honey Garlic Chicken Breasts

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Chocolate Banana Cake

Chocolate Banana Cake

I think we may have to create a specialty category on Rock Recipes just for ideas to use up over ripe bananas which always seem to be waiting on the kitchen counter. We've done dozens of banana recipes from muffins to many different banana breads and even a Sticky Toffee Banana Pudding. Today we put those bananas to delicious use in this moist and delicious chocolate banana cake.

You can bake this in round pans if you like, with the simple chocolate buttercream frosting as shown or just in a 9x13 baking pan and serve frosted or unfrosted as an easy snack cake.

Chocolate Banana Cake

Recipe by Barry C. Parsons

Chocolate Banana Cake - a terrific recipe to use up those speckled, over ripe bananas on your counter top in a moist, delicious dessert cake.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 12-16 servings

Ingredients

• 2 cups flour
• 3/4 cup good quality cocoa
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs 
• 2 tsp vanilla extract
• 1/4 cup vegetable oil
• 1 1/4 cups mashed banana mashed banana
• 3/4 cup milk
• 1 tbsp lemon juice

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
3. Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
4. Cream together the butter, sugar and vanilla until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix in the banana and vegetable oil.
7. Mix together the lemon juice and milk to sour it.
8. Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
9. Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
10. Cool completely on a wire rack before icing with your favorite chocolate frosting. 

Find a great, easy Chocolate Frosting Recipe here. 

Chocolate Banana Cake

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Summer Salmon and Strawberry Salad with White Wine Dressing

This beautiful salad is all mine :) I created this one some time ago and it's one of my favorites. This one is perfect to eat as a lunch dish and is low in carbs and high in protein. This one is perfect for summer and since it's warming up, I decided to make this one today and have it for lunch. It's gluten free and fills you up to where you feel satisfied, but not overly full. The salad dressing is homemade, as well. NOTE: This dressing is best if made before hand and chilled before serving.

If you love to try different salads, you should try this one. This one will easily become one of your favorites! And it's really easy to make. The recipe below is for 1 serving.

Ingredients for Salad:

• 2 Cups Spring Salad Mix
• 4 Strawberries quartered
• 3 Tablespoons Chopped Walnuts
• 2 Tablespoons Dried Cranberries
• 2 Tablespoons Chopped Celery
• 4 oz Fresh Salmon
• 1 Lemon Wedge
• 1/4 tsp Dry Dill
• Salt an Pepper for taste

Ingredients for Dressing:

• 1-1/2 c. canola oil
• 1 c. wine vinegar
• 10 Tablespoons Sugar
• 1 Tablespoon Salt
• 2 Cloves Garlic, crushed

Directions:

• Take the strawberries, salad mix, walnuts, cranberries, and celery and place in a salad bowl.
• Heat over to 350. Take your salmon and season it with dill, salt and pepper and lemon juice.
• Bake for 30 minutes until done.
• Once the salmon is done, place on top of the salad.
• You are now ready to add the dressing. Take all ingredients listed for the dressing and shake vigorously until well combined. Add 1 to 2 Tablespoons of the dressing to the salmon salad.

NOTE: The dressing should be chilled before serving on top of the salad. It tastes better if it is chilled.

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Garlic Balsamic Grilled Lamb Chops

Garlic Balsamic Grilled Lamb Chops

With the grilling season starting up again, I thought I'd share one of my favorite simple marinades that pairs perfectly with beautiful, juicy grilled lamb chops. My family is slowly coming around to eating more lamb, which is one of my absolute favorite things to grill. This simple marinade is one of the reasons we are enjoying more lamb nowadays. A couple of hours marinading is enough to infuse great flavor into these chops.

It also works very well with boneless leg of lamb, which I marinate for a a few hours before tying the lamb back into shape with butcher string before open roasting it in the oven. I sometimes add rosemary to the marinade when cooking it this way: it's a really delicious way to enjoy roast lamb.

I've served the chops here with some family favorite Lemon Herb Roast Potatoes and Lemon Mint Tzatziki. We also had a small Greek salad on the side to complete an exceptionally delicious meal.

Garlic Balsamic Lamb Chops

Recipe by Barry C. Parsons

Garlic Balsamic Lamb Chops - a very simple marinade that pairs very well with the flavor of grilled lamb. Serve with Lemon Herb Roast Potatoes, Lemon Mint Tzatziki and a Greek side salad for an exceptionally delicious meal.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2 hours including marinating time
Yield: Serves 4 

Ingredients

• 2 pounds lamb chops
• 2 tbsp olive oil
• 4 cloves minced garlic
• 2 tsp smoked paprika
• 2 tsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dry thyme
• 4 tbsp balsamic vinegar balsamic vinegar

Cooking Directions

1. Whisk all of the marinade ingredients together.
2. Pour over the lamb chops in a large Ziploc bag.
3. Marinate in the fridge for a couple of hours.
4. Take the chops out of the fridge for a half hour or so before grilling to bring them closer to room temperature. This will make it easier to cook to the proper internal temperature without over cooking the outside of the meat.
5. Grill over medium high heat or under the broiler. I use a meat thermometer to test the internal temperature of the chops, taking them to 145 degrees F for medium rare. Well done is 170 degrees F, so don't ever go over that internal temperature.
6. Let the chops rest under a loose tent of aluminum foil for 5 minutes before serving. 

Garlic Balsamic Grilled Lamb Chops

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Skor S'mores Cupcakes

Skor S'mores Cupcakes

My 16 year old takes the reigns for today's new cupcake recipe; it was completely her idea. Long gone are the days when Olivia asks permission to bake, she just takes things into her own hands. I was working away upstairs the other day when the scent of something delicious starting wafting up from the kitchen. I yelled from the top of the stairs to ask what it was but the only reply was "Cupcakes!" An hour or so later I was presented with one of these delicious little beauties.

Olivia is very fond of s'mores and practically anything with a graham cracker crumb crust. I thought it was a clever idea to actually incorporate a graham cracker crumb crust into the cupcake. It really does make a really nice textural contrast and is quite tasty too. Chocolate chips are also incorporated into the batter and it really doesn't matter that they sink tot he bottom because they sit on top of the bottom crust to provide a rich chocolate layer. A sprinkle of Skor toffee chips on top along with the torched or broiled marshmallows  and a piece of graham cracker finish these pretty little cupcakes that I think look good enough to sit in a bakery window. Ya did good kiddo.

What a great addition they would make to any kid's celebration party but you'd better make a double batch, the adults are just not going to pass these up.

Makes 12 cupcakes

Start by making a graham wafer base for your cupcakes. Mix together well:

• 3/4 cup graham wafer crumbs
• 1 1/2 tbsp granulated sugar
• 3 tbsp melted butter

Spoon the  crumbs evenly into the bottoms of a paper lined cupcake pan and press them down firmly into the bottom.

Next, prepare the chocolate cake.


 Chocolate Cake

• 1 cup sugar
• 1 cup all purpose flour
• 1/4 cup + 2 tbsp cocoa
• 1 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup soured milk (1 tsp vinegar in 1/2 cup milk)
• 1/2 cup black coffee
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Spoon evenly into the prepared cupcake pans.

• 1/2 cup semi sweet chocolate chips

Sprinkle each cupcake with a few of the chocolate chips.

Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool completely before spreading on the chocolate ganache.

Chocolate Ganache

In a double boiler melt together until smooth but not overheated:

• 1/2 cup chocolate chips
• 1 ounce of whipping cream

Spread a thin layer over each cupcake then sprinkle each cupcake with about

1/2 to 1 tsp Skor toffee chips

Add a few:

• minature marshmallows 

to the top of each cupcake and brown with a butane kitchen torch or by watching them carefully on a rack about 6 inches from the broiler. Don't overdo it. A little color is all you need.

Garnish each cupcake with a small piece of graham cracker if you like.

Skor S'mores Cupcakes

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Souvlaki Steak with Lemon Chive Tzatziki

Souvlaki Steak

I don't know why I didn't think of this before. Everyone in our family loves chicken or pork souvlaki and I love it with lamb too. It is a meal that is in regular rotation at our house especially with homemade flatbreads and lemon mint tzatziki. We usually serve a Greek salad with it so that it can all be tucked inside those flatbreads as delicious wraps.

I used the same marinade on a couple of prime rib steaks yesterday and grilled them to medium well before thinly slicing them and adding them to some very satisfying wraps. I substituted fresh chives for the mint in the tzatziki this time but fresh oregano, thyme or rosemary could also be used if you prefer.

The marinade was actually quite tasty on the steak all on its own, so, even if you don't want to make flatbreads or tzatziki for this dish, the marinade is still worth trying at your next back yard barbecue.

Serves 4 to 6

2 pounds grilling steak, prime rib or strip loin are good choices

Souvlaki Marinade

• 6 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1 rounded tbsp smoked paprika
• 1 tsp freshly ground black pepper
• 3 cloves minced garlic

Mix all of the ingredients together and pour over the steak in a Ziploc bag. Toss the steak around well in the marinade to coat on all sides. Marinate in the fridge for 30 minutes to an hour. Cook on a preheated grill at medium high heat for about 4 minutes before turning over and grilling for an additional 4 minutes on the opposite side or until the steak is cooked to your desired doneness.

Serve with a Greek Salad, flatbread and tzatziki.
 

Lemon Chive Tzatziki

• 3 cups Greek yogurt, drained.

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with

• 2 tbsp finely chopped fresh chives
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

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