Pork – Cook Like A Dad http://www.cooklikeadad.com Recipes & Resources for Dads - Video Cooking Tutorials- Dad Food Blogger Mon, 21 Sep 2015 16:17:19 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.12 The BEST BBQ Sauce Recipe http://www.cooklikeadad.com/2015/01/27/best-bbq-sauce-recipe/ Tue, 27 Jan 2015 22:52:15 +0000 http://www.cooklikeadad.com/?p=1286 You don’t have to wait until summer to make the best Baby Back ribs, in fact; let me share with you the BEST BBQ Sauce to complement your ribs and you make this recipe in your oven or on your BBQ year around. Another CookLikeADad cooking tip. The BEST BBQ Sauce Recipe With most of the East Coast and even California being hit with record lows this winter, I wanted to encourage the summer warmth with my rib recipe this […]

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You don’t have to wait until summer to make the best Baby Back ribs, in fact; let me share with you the BEST BBQ Sauce to complement your ribs and you make this recipe in your oven or on your BBQ year around. Another CookLikeADad cooking tip.

The BEST BBQ Sauce Recipe

With most of the East Coast and even California being hit with record lows this winter, I wanted to encourage the summer warmth with my rib recipe this month. That’s right, baby back ribs can be made in the oven or the BBQ and still bring back that summer feel. The secret comes from the sauce.

For years I have been keeping my BBQ sauce recipe a secret, but for the first time I am going to make it public to share with my followers. Take a look below and get your shopping list together and make some great BBQ Ribs with a special sauce that will leave your family and friends wanting to know the secret to the taste…

Feeds a Family of 4-5

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Ingredients

1-Package (3.5 pounds) of Baby Back Ribs, rinsed and wiped down of excess moisture

Olive oil and a paper napkin

1- Cup of your favorite BBQ Sauce

2-Tablespoons of Dark Brown Sugar

2-Tablespoons of HERSHEY’S Cocoa

Equipment options: Large Roasting Pan, Aluminum Foil, Mixing bowl, Oven or BBQ

 

The story behind the sauce…

So the whole reason behind this recipe post is the fact that I have been keeping my “secret ingredient” in my BBQ sauce away from friends and family for years. Every time I have them over, they have spent hours shouting out different ingredients that they think makes my ribs taste so different than anything else they have ever tried. From “Soy Sauce” to “Molasses”… my answer still remains “Nope, not even close”… Until now.

Today, I want to reveal my “secret ingredient” and show you how to follow these easy cooking steps and recipe and use a timeless ingredient that can make the difference in your BBQ sauce for your baby back ribs.

Cooking Steps: Prepping the Ribs

It doesn’t matter if you are using an oven or a BBQ, the key is to have a low level, constant temperature at 275 Degrees F*. Go ahead and get that heat started. The next step is to make sure your ribs are rinsed of their packaging juice and you have dried them down to damp. Take a paper napkin and pour some olive oil onto the napkin and wipe all sides of your baby backs.

Next Step: The 5-Hour Slow Burn

At this point, you need to pack your ribs in either your BBQ or an oven. Either way, make sure you wrap your ribs in aluminum foil and place them in a roasting pan and allow them to bake or BBQ for at least 5 hours at 275 Degrees F* Both cooking methods work, however, since it is the middle of winter, the roasting pan in an oven will work best due to limited resources and weather permitting. (My pictures show the BBQ because I live in sunny San Diego!) Set your timer for 4-hours, I will explain later.

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Next Step: How to Prepare the BEST BBQ Sauce

In the photo above, you can see the common ingredients next to my “secret ingredient” in my sauce mixture. What amazes me so many times, is how often people are unable to detect the use of Cocoa. This subtle but important ingredient is what makes the difference in enhancing the rest of the flavors in my sauce. In a separate small bowl take 1-Cup of your favorite BBQ sauce and add, 2 –tablespoons of Dark Brown Sugar and 2-tablespoons of HERSHEY’S Cocoa. Take a large spoon and mix all ingredients well to form a smooth base. Just a couple tablespoons of HERSHEY’S Cocoa makes a difference in the overall flavor of the sauce. This is what I call, the goodness of HERSHEY’S Cocoa.

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HERSHEY’S Goodness

This past summer I had the privilege as a Dad Cooking Blogger to visit Hershey Pennsylvania, home of The Hershey Company headquarters and product development. Part of my trip was to learn about the process of making many Hershey products as well as learning about the company’s campaign on Shared Goodness. This vision is to help the consumer know about the many steps in the product development that Hershey has invested time and resources in making sure that their products are making a positive impact to the food industry. Whether it’s sustainable agriculture in the farms that they receive their milk from Pennsylvania, or collaboration with the almond farmers in California; Hershey wants the consumer to know that they are aware of the “footprint” they leave in every step of the process.

For more information on the Hershey Shared Goodness program, click here.

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Next Cooking Step: The Last Hour

As I had you set your timer for 4 –hours, when the timer goes off, you will take the packaged ribs and unwrap the foil and cover the ribs with the BBQ sauce you have prepared. Cover the ribs with sauce, all sides and place back in the pan and in the oven or BBQ for the last hour. When you reach the 5th hour, remove the ribs from the oven or BBQ and serve.

 

Editors Note: RJ Jaramillo and CookLikeADad are a paid Brand ambassador for The Hershey Company. All thoughts, recipe, and opinions are my own and they are the same I would share with family, friends and followers.

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How To Make Tamales http://www.cooklikeadad.com/2013/12/31/make-tamales/ Tue, 31 Dec 2013 05:43:47 +0000 http://www.cooklikeadad.com/?p=1165 Tamales are not just another Mexican recipe, it’s a holiday family tradition in my household and they are fun to make with the right recipe. Learn how to make Tamales and make it part of your family cooking tradition this holiday season from CookLikeADad.

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How To Make Tamales

When Thanksgiving is over, that usually means I need to set my schedule and begin the process of inviting my family, friends and relatives over to my house for my annual Tamale Making Project. There is something special to me having all my loved ones around the kitchen; lots of food, laughter and drinking. This may seem as a huge undertaking, however, over the years I have perfected this process with amazing efficiency.

So whether you plan on making 30-Dozen Tamales, or just a few dozen for you and your family to enjoy; just follow my steps and useful tips and experience the joy on how to make Tamales.

Key Facts:

Masa to Meat Ratio: 2:1, for every 2 pounds of Masa, You need 1 pound of Meat

The 2- Stage Approach:

To start the crazy process, you need at least one day before to prepare and cook the meat. I set up all my meat cooking the night before my formal Tamale Factory setting in my kitchen. I am using Pork as my tamale meat stuffing of choice. Pork is more tender and easier for me to season; however, you can use Beef as well, (For my non-meat eaters, I also use Jalapeno Jack Cheese with Ortega Chili).

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To cook your meat, you will need a Large Crock Pot. In my video, I am preparing 15 pounds of pork shoulder in four separate Crock Pots. I have seared and seasoned the pork shoulder, Chopped Onions, Garlic and placed 1-can of Chicken broth in each Crock Pot. I have the meat cooking at a LOW setting for a minimum of 7-hours. As I had mentioned earlier, I prepare my crock-pots of meat the night before my Tamale Factory Process.

Stage 1, Seasoning The Meat:

Ingredients:

New Mexico Chili Pods

Garlic Cloves

Can of Stewed Tomatoes

Dry Chili Powder

Cinnamon Powder

Chocolate (Dark or Milk Chocolate)

Garlic Salt

Blender

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When its time to remove the meat from the Crock Pots, save a portion of the Crock Pot juices for your sauce mixture. Take your cooked Pork into a large Mixing bowl.

I like to roast my dry chili pods on a hot skillet, then I take them into a blender that has half of the container filled with the crock-pot juices, 1-tablespoon of dry chili powder, cinnamon, and red pepper flakes. I then add 2 teaspoons of Garlic Salt, 3-4 Chocolate “Mini-Bars” (the kind you kid gets for Halloween). Add 1 can of Stewed Tomatoes. Blend all ingredients together.

This will create a dark brown gravy mixture that you can now add the mixture into the bowl with the cooked Pork. Mix and mash the pork and red sauce together. If you need more sauce, repeat the steps above.

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Stage 2, Prepping the Masa:

Masa is cornmeal prepared for making tortillas. There is also Tamale Masa, which is known to be a little more course than tortilla Masa. I like to use the combination of both. I don’t like my masa to be too smooth nor too course so I combine both types of Masa. I also like to season my Masa and as you see in the video, I have my father, Mother correcting me all the time about the seasoning. In all cases, you need to season the Masa to add flavor. There are many different versions on how to season the Masa, so here’s my two cents:

  • Lard
  • Chili Powder
  • Garlic powder
  • Salt

Combine the above ingredients and season your Masa to your preferred taste. Mix Masa and ingredients in a large roasting pan and mix by hand to make sure all ingredients are mixed well into the corn meal.

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Tamale Factory Time:

Now that we have the Meat Cooked and seasoned, the Masa Seasoned and prepared; it’s time to have your kitchen converted to a Tamale Factory. I like to have two sections separated:

Masa Table: This is where the Corn meal is spread evenly on Corn Husks and then delivered to the Meat & Folding Table

Meat and Folding Table: As stated above, the cornhusks arrive with a layer of Masa. At this point, it is time to place the Meat in the center of the cornhusk, add olive and fold in preparation for the cooking time.

As you can see in my video, there is plenty of family and friends helping out at each station. The goal is to keep everybody moving in one direction and get as many Tamales prepared for cooking. I even serve Margaritas and Sangria to everyone so they can all have a good time!

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How To Cook Tamales:

My mother has handed down her cooking technique to me, which requires large Steam pots often used for Canning. These large pots hold in a large amount of water, the water is then heated high enough and the heat of the steam cooks the contents in the pot. Dozes of Tamales line the interior of the pot and are cooked together at high steam heat.

Cooking time: 55- 60 Minutes, HIGH Steam heat.

At the end of the cooking time, the Tamales are then removed from the pan and left to cool. You can store Tamales up to 6 months in a freezer as long as they are wrapped in foil and enclosed in a freezer safe and sealed bag.

In summary, I hope you liked the video as well as the description of this family holiday event. For a more detailed recipe, please feel free to contact me directly and email me at: Rj@CookLikeADad.com

From my Family to yours, Happy New Year!

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How to Make the Perfect Pork Chop, Pork Chop Recipe http://www.cooklikeadad.com/2013/10/08/make-perfect-pork-chop-pork-chop-recipe/ Tue, 08 Oct 2013 21:36:49 +0000 http://www.cooklikeadad.com/?p=1105 How to Make the Perfect Pork Chop, Pork Chop Recipe Let me show you how to cook a perfect pork chop that will bring maximum flavor with minimum effort. The simplicity in this quick and easy pork recipe will blow you and your taste buds away. Teaching Dads how to cook everyday meals for their family one Dad at a time: that is what CookLikeADad is all about… Pork: The Other White Meat Most Dads that I teach in my […]

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How to Make the Perfect Pork Chop, Pork Chop Recipe

Let me show you how to cook a perfect pork chop that will bring maximum flavor with minimum effort. The simplicity in this quick and easy pork recipe will blow you and your taste buds away. Teaching Dads how to cook everyday meals for their family one Dad at a time: that is what CookLikeADad is all about…

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Pork: The Other White Meat

Most Dads that I teach in my cooking classes are skeptical about pork. They often worry that they will over or under-cook the meat and so they tell me that they just avoid pork altogether. With my pork chop recipe, I am going to share the recipe and teach you about the “tell tale” signs that will improve your confidence in cooking pork to the perfect temperature. The pork chop is easy to find in most grocery stores and is affordable. The pork chop is a perfect cut of pork that will bring your confidence back in the kitchen and out to the dinner table. Give this recipe a try and share your results with me on my facebook, twitter or pinterst page.

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Shopping List / Ingredients: Feeds a family of 4+plus

(4)  8-10 oz. Pork Chops, Thick Cut (Boneless)

1- Cube of Salted Butter, softened

1- Container of Seasoned Bread Crumbs

3 – Tablespoons of Light Brown Sugar

Equipment: 1- Gallon Sized Ziploc Bag, 1- Cookie Sheet, Oven, Pre-heated to 405 Degrees F*

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CookLikeADad Cooking Steps: Preheat oven, 405 F*

Un-package your pork chops and take a paper towel and make sure you pat the meat down on all sides of the chop to remove excess water or liquid. It’s perfectly fine if you have a “bone-In” pork chop, in these pictures; I am using a 2-inch thick boneless chop for the recipe.

Once you have dried the pork chop, take your 1-Gallon Ziploc bag and empty your breadcrumbs into the bag. Now add the brown sugar into the bag and shake the closed bag to allow the ingredients to mix.

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Rub your meat…

The next step requires you to get a little messy. Take a thick slice of the softened butter and place the butter into your clean hands. Rub your hands together to get a nice thick layer of butter on them. Take the first pork chop and rub your hands al over the chop. Your goal is to get a nice think layer of butter on your chop. Repeat this process for all pork chops.

Now that you have your pork chops greased with a coat of butter, wash your hands and dry them. Take one chop at a time and place in your Zip-Loc bag of breadcrumbs. Gently roll the chop in the closed bag making sure that the chop is grabbing the seasoning on all sides. When done, place the coated pork chop on a dry cookie sheet. Repeat this process until all pork chops are coated.

Time to Bake…

At this stage, place your cookie sheet of pork chops into the oven. In this recipe, I am using “thick cut” pork chop and it is necessary to cook pork, like all meat thoroughly. In this recipe, I am calling for 18- 20 minutes cook time.

Key point: One of my cooking secrets to cooking pork chops is to pay attention to the pork chop while it is cooking. You can always tell a pork chop is cooked when you see the “bubbles” appear on the top of the chop. It is important to note that the breading will turn golden brown, but these little bubbles are telling you that the cooking temperature has cooked the meat at the optimum level. You should only see these bubbles appear toward the latter part of the cooking time, so don’t pull the pork chop out early. With practice, you will see what I am talking about. At this point in the recipe, your pork chops can sit aside and cool down.

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Looking for a Side Dish?

If you are looking for the perfect side dish to compliment these pork chops, you can follow this link here and learn How To Make Healthy, Mashed Potatoes. You can also try any of these, CookLikeADad side dishes to compliment this recipe:

Honey Brussels sprouts with Bacon Bits

Zucchini

Grilled Onions

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How to Make The Hawaiian Hot Dog http://www.cooklikeadad.com/2013/10/08/make-hawaiian-hot-dog/ Tue, 08 Oct 2013 21:14:36 +0000 http://www.cooklikeadad.com/?p=1101 Dad Cooking Blogger, CookLikeADad shares the secrets behind the Hawaiian Hot Dog craze. Learn how to make Hawaiian hot dog toppings, with a variety of fruits and vegetables. Read more.

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How to Make The Hawaiian Hot Dog

Dad Cooking Blogger, CookLikeADad shares the secrets behind the Hawaiian Hot Dog craze. Learn how to make Hawaiian hot dog toppings, with a variety of fruits and vegetables. Read more.

Weddings and Hot Dogs

On my recent trip back to Hawaii, I was blessed to be a member of my friends wedding party. Oliver, Ruth and I go way back, and it was a special chapter in our lives as friends and I was honored to be there for them. During this trip, I had a little alone time and went out to see what all the fuss is about these Hawaiian Hot Dog Stands. Apparently, Hot Dogs are a big deal on the islands. Each hot dog stand has its own signature style of dressings. Some of these relishes were hot and spicy, some were sweet and fruity; but by the end of my trip on Hawaii, I became hooked on Hawaiian Hot Dogs!

As a Dad Cooking Blogger, I had many conversations with these Hot Dog Stand owners and was able to collect some topping recipes.  I decided to bring back some of these recipes and transplant them to your home. So the next time you want to make hot dogs, bring the Hawaiian Islands into your home and make some of these Hawaiian Hot Dog toppings.

Enjoy!

Ingredients:

Pineapple, Chopped Fine

Red and Maui Sweet Onion, Chopped Fine

Orange, Yellow or Red Bell Pepper, Chopped Fine

2-3 Small Sorrano Chilies, Diced

2-3 Small Key Limes, Juiced Squeezed

Jar of Pickle Relish

Heinz Chili Sauce or Spicy Ketchup

Honey

Hot Dogs

King’s Hawaiian Mini-Sub Rolls

 

 

Watch Video, follow steps and enjoy!

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How To Make Crock Pot Carnitas http://www.cooklikeadad.com/2013/04/25/how-to-make-crock-pot-carnitas/ Thu, 25 Apr 2013 21:38:53 +0000 http://www.cooklikeadad.com/?p=553 Learn how to make this traditional, Mexican Pork recipe using a crock-pot. Latino Dad Cooking Blogger RJ Jaramillo shows you how simple and easy it is to recreate the traditional flavor using some every day ingredients. Simple and Easy Mexican Recipes from CookLikeADad

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Crock Pot Carnitas Recipe

As the spring rolls into summer, some of the best cooking can come from a Crock Pot. I like the convenience of throwing all my ingredients the night before and having my dinner already done when I come home from a long day at work.

The traditional Mexican Pork Recipe called Carnitas; has many versions and it is always my goal to teach my community of Dads quick and simple ways to make meals like this, taste great. Give it a try and Happy Cinco De Mayo!

Carn A

Ingredients: Feeds a Family of 5+ Plus

3-Pounds of Pork (Roast, Butt, or Shoulder will all work)

1- 12oz. Jar of Herdez Verde or Tomatillo Verde Sauce

1-8oz. Can of Chicken Broth

1-Onion, chopped, (White, Yellow or Red is fine)

1- Medium Lime

1- Bundle of Cilantro Herb

1-Tablespoon of Adobo Seasoning

2-Tablespoons of Minced Garlic

2-Tablespoons of Pompeian, Olive Extra Cooking Oil (Combination Oil of Olive, Canola and Grapeseed Oil Blend)

Equipment: 1-Sharp knife for chopping Onion, 1- Crock Pot on Low setting

Carn B

Cooking Steps: Meat Prep

Take your Pork roast out of the package and season all sides of the roast with Adobo seasoning. For those folks who don’t know what “Adobo” seasoning is; just ask your local grocer and check either the spice section or International Foods section of your local grocery store. In my video, I have several pictures of my Adobo seasoning and generally you can use any standard “seasoned salt” product. Set pork aside when done seasoning and start your Crock Pot on LOW setting.

Step 2: Prep Veggies

Take your Onion and chop it all up in course chunks. If you prefer smaller diced pieces, that’s fine too. The onion will disintegrate during the cooking process and the smaller you chop it, the faster it will dissipate and leave you with the flavor we want. Now for the Cilantro, I want you to take the “top half” of your Cilantro bundle and remove as many as the long stems as you can and keep the leaves of this special herb. We only need about half of the entire bundle for this recipe.

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I Have Changed My Oil

In this recipe I have chosen to use Pompeian Oil. I am not “pimping oil”, however, I am “pimping health” because I have discovered that the Pompeian OlivExtra blend offer the best healthy combinations of Canola, Olive and Grapeseed oil. This blend offers me and my family a healthy source of Omega-3 and Vitamin E and it is perfect for Crock Pot recipes because it does not compromise the flavor of the food in the recipe like other oils can do. Take 2- Tablespoons of Oil and drop the OlivExtra oil into the Crock Pot base. Take a napkin and wipe all sides of the crock-pot to ensure the pot is well covered.

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Step 3: Crock Meets Pig

Take ½ of your chopped Onion and place at the bottom of your crock-pot. Add (2) Tablespoons of Minced Garlic to the bottom of the crock pot and pour (1) can of Chicken Broth. Now drop the Pork Roast into the Crock Pot.  Top the roast with additional onions, sprinkle some more garlic and cover the top of the roast with half of your Cilantro. Before closing, squeeze the lime juice over the top of the roast.

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Close Lid on Roast, Set Crock Pot for 6 hours, LOW setting

At 6 hours, or whenever you get home, drain all but enough juice to cover the bottom of the crock-pot. Now, “Fork and Separate” the fat and bone from the pork. Discard any bone and fat, (although, many can appreciate the flavor of the fat; in this recipe, discard the fat).

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Carn H

Add the entire jar of Herdez Verde Sauce or Tomatillo Verde Sauce into the crock-pot while “Forking” the meat. Let the meat sit for another 30-minutes and serve with tortillas, beans and rice. For more cooking details, watch the video recipe and enjoy!

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My Famous Hawaiian BBQ Pork-Family, Food and Holiday Traditions http://www.cooklikeadad.com/2013/04/04/family-food-and-holiday-traditions/ Thu, 04 Apr 2013 06:18:20 +0000 http://www.cooklikeadad.com/?p=525 Springtime marks the beginning of family celebrations and holiday gatherings. Watch my crazy family get together and learn about our family Easter Egg Hunt traditions. You will also learn how to make my Hawaiian BBQ Pork using a Crock Pot. With 5 ingredients or less I am going to show you how to capture that sweet flavor of pulled pork using my simple, CookLikeADad recipe

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Family, Food and Holiday Traditions

Easter is the start of springtime in my family and marks one of my favorite holiday traditions. Parents, Grandparents, Aunts, Uncles and Cousins gather around to celebrate a feast together with family and relatives. Everybody contributes to the feast with his or her own, “signature dish” and I always bring my famous Hawaiian BBQ Pork. The kids as well as the adults love the special sweet and tangy taste that I am able to create by using a crock-pot and a few simple ingredients.

After our Easter meal is done, we all participate in a strange, but entertaining Easter Egg Hunt. Believe it or not, my family celebrates an Easter Egg Hunt like no other family I know…In this video recipe I share my family tradition of our famous Easter Egg hunt and how a little hollow egg stuffed with confetti and money can cause so much fun and excitement amongst everyone.

In addition to the Egg Hunt, learn how easy it is to make my Hawaiian BBQ Pork with a crock-pot and served on King’s Hawaiian, Mini Sub Rolls and Sandwich Buns. With a little prep-time and 5 simple ingredients, you will learn my “signature dish” in time for Easter.

Shopping List: Serves 10- 12 Sandwiches

3 Lbs. of Pork Shoulder Roast

2- Tablespoons of Adobo Seasoning

1- 16 oz. package of Light Brown Sugar

1- 13 oz. Can of Crushed Pineapple (in juice)

2- 12 oz. Cans of Ginger Ale

2- Packages of King’s Hawaiian Mini Sub Rolls and Sandwich Buns

Optional Items: Your Favorite BBQ Sauce to add with sandwich

 

Cooking Steps: Prep Time

In order to make this recipe work right, you will need optimal crock-pot time with your Pork. This recipe requires a minimum of 7 hours of a Low setting on your crock pot, so make sure you take care of this step well in advance of your meal. I prefer to set my cooking time for the night before because the great thing about crock-pot cooing is that you don’t have to worry about overcooking your meat. As long as you have plenty of liquids, your meat will be fine.

Take the Adobo Seasoning and rub the 2 tablespoons of spice into the pork. Next, grease the base of your crock-pot with some cooking oil and place roast into the pot.

Pour the 2 cans of Ginger Ale into the crock-pot and allow the liquid to cover most of the roast. Now add two –thirds of the Brown Sugar into the crock-pot and cover the top of the roast with the rest of the sugar. Empty half the can of the crushed pineapple and close the crock-pot lid and set your cooking time for a minimum of 7 hours on LOW setting.

7 Hours later…

Remove roast and place in a large mixing bowl and “pull” pieces of pork. Add the remaining Crushed pineapple and some additional brown sugar or BBQ sauce. Serve on a warm, King’s Hawaiian Mini Sub Rolls or Sandwich Buns.

Kings 2

 

Enjoy!

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Holiday Appetizer-Bacon Wrapped Artichoke hearts http://www.cooklikeadad.com/2012/12/03/holiday-appetizer-3-ingredients-or-less/ Mon, 03 Dec 2012 18:19:31 +0000 http://www.cooklikeadad.com/?p=425 Do you need a last minute Holiday Appetizer Recipe? Let Dad Cooking Blogger, Rj Jaramillo and CookLikeADad show you how to make Bacon Wrapped Artichoke hearts; A perfect combination of flavor and easy prep time from CookLikeADad

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Holiday Appetizer: 3 Ingredients or less…

Do you need a last minute Holiday Appetizer Recipe? Let Dad Cooking Blogger, Rj Jaramillo and CookLikeADad show you how to make Bacon Wrapped Artichoke hearts; A perfect combination of flavor and easy prep time from CookLikeADad

Ingredients: Serves 10 to 12 pieces

2- Cans of Artichoke Hearts

1- Package of Oscar Meyer, Pre-Cooked Bacon, Thick Cut

Tooth Picks

Cookie Sheet, Cooking Spray

Oven, Pre-Heated, 325* Degrees

The Art of Not Being Panicked…

So I had learned this recipe due to a last minute reminder of a holiday work party, which I was required to bring an appetizer. Lucky for me, I was quick about my wits and I looked in my pantry….

2 Cans of Artichoke hearts?

Believe it or not, I had two cans of artichoke hearts and some, pre-cooked bacon in my refrigerator, (Men always have Bacon around). With less than 30 minutes I came up with the a great, last minute Appetizer recipe that I hope will save you someday from coming up empty handed.

Cooking Steps: Pre-Heat Oven at 325 Degrees

Open Can of Artichoke hearts from can and drain all excess water. Take a cookie sheet and spray some cooking spray on sheet. Take a strip of bacon and wrap the heart around and secure the wrap with a toothpick.  Repeat until all artichoke hearts are wrapped.

Spray a cookie sheet with cooking spray and lay out the Artichoke hearts on the cookie sheet. Bake for 15- 18 Minutes at 325 Degrees. Serve warm and enjoy!

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Laughing and Lasagna http://www.cooklikeadad.com/2012/09/06/laughing-and-lasagna/ Thu, 06 Sep 2012 17:07:12 +0000 http://www.cooklikeadad.com/?p=348 Are you a Dad that comes home from a long day of work grumpy and hungry? Let CookLikeADad show you how to turn that frown upside down with a quick and easy Lasagna dish. This cooking for kid’s recipe promises to have you laughing by the end of the meal.

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Laughing and Lasagna

Are you a Dad that comes home from a long day of work grumpy and hungry? Let CookLikeADad show you how to turn that frown upside down with a quick and easy Lasagna dish. This cooking for kid’s recipe promises to have you laughing by the end of the meal.

Ingredients: Feeds a Family of 5

Total Cooking & Prep Time: 45 minutes or less…

1 ½ Pounds of Ground Beef, OR Ground Turkey, OR Sausage (The Sausage can be any variety) Cook completely in a fry pan on Med/Hi heat, drain grease.

1-One, 10-12oz. Can of Tomato Sauce

1-One 10-12oz. Can of Stewed Tomatoes, drain can juice

1-One 6- 8oz. Can of Tomato Paste

2 Tablespoons of Oregano Leaves

1 Tablespoon of Italian Seasoning

OR

(You can substitute the above Tomato ingredients with (1) 16oz. Jar of Ragu Traditional Pasta Sauce).

1-One Package, Dry Lasagna

1-One 10 -12 oz. Mozzarella Cheese Ball, Grade it Or substitute with the Sorrento, 12 oz. Pre-Graded Mozzarella Cheese.

1-One 10 -12 oz. Container of Ricotta Cheese

1- Tablespoon Olive Oil

½ Onion, Fine chopped

Equipment:

Oven, Square 8 or 10-inch Baking Pan, Fry Pan, Boil Pot, Mixing Bowl, Cheese grader

 

No Laughing Moment…

As a Dad to three kids, I discovered a lot about keeping a positive attitude at home. Unfortunately, it took a real bad day at work to wake me up and realize what was more important in my life. It took my oldest child to walk up to me one evening after one of my “grumpy bouts” and tell me, “Dad, you don’t laugh or smile anymore and we don’t like to be around you for dinner when you are grumpy like this… I picked up dinner on the way home from school and we ate already so we won’t have to be around you.”

That was all it took for me to realize how much I lost touch with my priorities. I discovered that I was mentally bringing my work home and carrying the stress of the day to the one place I looked forward to being at the end of every day; dinner time cooking with my family.

So this recipe is for all parents out there that are bringing home the stress of the day home to their sanctuary. Trust me, your children know when you are grumpy, so take it from me and let go of your day and celebrate your evening with your children by making my CookLikeADad, Laughing Lasagna Recipe.

 

Cooking Steps: Set the Mood

This recipe has a couple cooking steps where you can cut some time down, so get your children involved in this recipe; The family that cooks together, stays together! I like to cook with a little background music and I let my kids choose the music. With today’s technology, it’s great to have the variety of music playing from Pandora Internet Radio while you are cooking with your family, (It also helps the Dad Cool Factor by learning new music). During this particular recipe, I was able to educate my children by playing some classic Dean Martin and Frank Sinatra music while making Lasagna… A classic Italian moment with my Rat Pack!

Anyways, back to the cooking steps; Start Boil Pot with salted water, (1 cup Salt) bring to a boil and follow directions on cooking the Lasagna pasta.

Pre-heat oven: 375 Degrees F

Take the Ground Meat that you have chosen for this recipe and cook thoroughly in a fry pan, Med /HIGH heat.  While cooking, season meat with ½ Cup finely chopped onion, 1 Table spoon of Italian Seasoning and 1 Tablespoon of Oregano. Mix well with meat. Drain excess grease and se meat aside in a bowl.

Make Sauce:

Like all CookLikeADad recipes, I like to give my Dads flexibility with my recipes and options on ingredients. I have my three tomato mixture of Tomato Sauce, Stewed Tomatoes and Tomato Paste on this recipe AND an option you to just buy a large jar of Pasta sauce. This option is all according to your budget and time. You can your prep time with pasta sauce, just make sure you have some tomato paste around to thicken your Lasagna sauce. You can also add the recommended spices to the pasta sauce to bring out more flavors.

Let the Layers Begin…

You are going to make a couple of layers in this recipe, so make sure you keep a portion of sauce, cheese and lasagna available. You can also just make one layer of the ingredients and use up all of your ingredients in just one run. Either way, you will be smiling now because your dish is starting to resemble a meal…

Grease the bottom of your Lasagna pan with Olive Oil and place an even coat of your sauce at the bottom of your pan. Now start with one layer of Lasagna Pasta and cover the bottom. Add sauce to that layer, now sprinkle your cooked meat over the sauce evenly. Take a healthy scoop of Ricotta Cheese and spread it across the layer of meat. The Ricotta should spread like Sour Cream so don’t worry if you have gaps in between your meat and cheese. Add a Sprinkle of the Mozzarella Cheese. Make sure there is a good layer of sauce and cheese if you just plan on topping off this Lasagna. You can repeat the  first steps again or just top this layer with another layer of Lasagna Pasta and finish with  a coat of sauce, meat and mozzarella cheese.

Place the pan of Lasagna in the oven for 15 to 20 minutes…Since all of the ingredients used in this recipe are already pre-cooked, you only need the time in the oven to melt the cheese. Serve warm.

 

Do You Have a Recipe you want to see on CookLikeADad?

Send us your suggestions on how we can help you be a better Dad in the kitchen. Send an email to RJ and CookLikeADad.  Our Email:  RJ@CookLikeADad.com

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Back To School Recipe: Crock Pot Stroganoff http://www.cooklikeadad.com/2012/08/23/back-to-school-recipe-crock-pot-stroganoff/ Thu, 23 Aug 2012 05:02:55 +0000 http://www.cooklikeadad.com/?p=316 Back to School means getting back into the swing of school schedules. This Crock Pot Recipe is going to help you balance your time with work, school drop offs and having a healthy meal waiting for you when you get home. Learn How to Make Crock Pot Stroganoff.

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tumblr_m54mr3h24m1qbspiyBack To School Recipe: Crock Pot Stroganoff

Back to School means getting back into the swing of school schedules. This Crock Pot Recipe is going to help you balance your time with work, school drop offs and having a healthy meal waiting for you when you get home. Learn How to Make Crock Pot Stroganoff.

Shopping List: Feeds a Family of 5

2 lb. frozen/ thawed meat: chicken breast, OR pork shoulder OR beef chuck roast (thawed)

1 can cream of mushroom soup

2 Cups of sour cream

1 envelope onion soup mix

1 package of egg noodles (or pasta of choice)

Equipment: Large 4 Quart Crock Pot with timer, 7 Hours Low Setting. 1 Large Mixing Bowl

 

Getting back to the swing of things can be stressful for every parent. Finding the time to cook a healthy meal on a school night can be exhausting. This is where having a Crock Pot can save you the time and stress of your family meal planning. Just drop 5 ingredients and head to work and the Crock Pot will do all the work for you. By the time you get back from your day of work and picking up kids from school; you will have a great meal waiting for you at home.

Cook Like A Dad Cooking Steps: Pick Meat

I have used all three types of meat in this recipe, (Chicken, Pork and Beef) and had great results; so don’t be afraid to choose. Take whatever meat you have chosen and allow meat to be thawed before cutting. Cut your meat into large, 3 inch chunks. When done cutting, season with salt and pepper.

Now prep your Crock Pot with a light covering of oil. Use a paper towel to wipe the lining of your Crock-pot with the oil. You can use any type of cooking oil. If you have a Crock Pot with a timer, set the cooking time on LOW setting for a minimum of 7 hours. If you do not have a timer, just set the Crock Pot on LOW and make sure you are back within 8 hours to unplug. Now, place the meat at the bottom of Crock Pot.

The Sauce

Take large mixing bowl and combine 2 Cups of Sour Cream, 1 Can of Cream of Mushroom Soup and open, 1 envelope of Onion Soup Mix. Mix contents together until you see that they have all combined. Pour contents over the meat in the Crock Pot. Place lid over Crock Pot, Go to work, drop kids off to school or just wait for 7 hours watching crock-pot…

7 Hours later…

Before serving, it’s time to make the Stroganoff noodles. Take your noodles and prepare them according to the directions on the package. I used EGG White noodles because it is a family favorite and a healthy option. Serve noodles warm and pour Stroganoff over noodles.

 

This dish also makes great leftovers, Enjoy!

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Cooler Friendly Sandwich: The BLT & Pita Sandwich http://www.cooklikeadad.com/2012/07/26/cooler-friendly-sandwich-the-blt-pita-sandwich/ Thu, 26 Jul 2012 03:51:26 +0000 http://www.cooklikeadad.com/?p=312 For a family on the go, the best mid day meal to take on the road is a sandwich. My Video Recipe shows my kids and I at the beach making our famous, BLT on Pita Bread. Quick and Easy, Healthy Kids recipes on CookLikeADad.com

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blt-7The Cooler Friendly Sandwich: BLT & Pita

For a family on the go, the best mid day meal to take on the road is a sandwich. My Video Recipe shows my kids and I at the beach making our famous, BLT on Pita Bread.  Quick and Easy, Healthy Kids recipes on  CookLikeADad.com

Ingredients: Feeds Family of three

(1) 8 oz. Package of Oscar Meyer, Pre-Cooked Bacon

(1)  14 oz. Package of  Sara Lee, Pita Bread

16 oz. Tube of Best Foods, Mayonnaise

16 oz. Mustard, (I prefer Dijon Mustard)

(1) Medium Tomato Sliced and packaged in Sandwich Bag

Lettuce, Washed and placed in sandwich bag

 

CookLikeADad Recipe Steps:

When you travel with a cooler, it is important to plan ahead on your meals. I made sure to slice my tomatoes and pull my lettuce and package before I set out on my trip. I also chose the pre-cooked bacon, because that takes all the mess out of preparing bacon. Finally, I chose to buy the “squeezable” containers of mayo and mustard. The cooler I use has wheels, which basically allows me to pack and travel with more than I really need…

As you can see in this video, the recipe is pretty self-explanatory. I like to use Pita bread with my cooler meals because it is a perfect way to package my sandwich with minimal mess, (remember, I have kids who love to make messes). There are many healthy varieties of Pita bread and the one I chose on this recipe was the whole wheat.

With a few simple steps, you can have the same simple BLT & Pita Sandwich that my family enjoyed on this beach trip. I hope you like the video. Enjoy!

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