When Just Enough Is Just Right

Photos by Ashlee Glenn

In a world where excess is often celebrated, the concept of balance tends to get lost in the shuffle. The holiday season, in particular, exemplifies this, as the peaceful atmosphere we aspire to often gets overshadowed by stress and unfruitful indulgence.

My upbringing in Sweden introduced me to a unique term that many other languages lack: “Lagom”. Lagom captures the essence of something being just right—not too much and not too little. It’s about discovering contentment and equilibrium in life.

Another Swedish tradition that aligns with this philosophy is the notion of having seven kinds of cookies. This practice, dating back to the late 1800s, dictates that when we have guests over, we should bake exactly seven varieties of cookies. Some even suggest that if a hostess bakes fewer than seven types, they might be seen as stingy, but at the same time, making more than seven can be seen as ostentatious.

To maintain a balanced and “lagom” holiday season, I encourage you to don your apron and embark on the delightful journey of baking these seven unique cookie varieties for your guests or next cookie swap.

Find tips on assembling a holiday cookie box!

Click here!

BUTTERY SUGAR COOKIES

Makes about 35 cookies 

My favorite sugar cookie recipe isn’t just delicious, it’s also incredibly convenient since it doesn’t demand softened butter, allowing you to whip up the dough right away. Rolling it out is a breeze, thanks to the dough being sandwiched between parchment sheets and chilled. It’s the ideal choice for a holiday cookie swap!

INGREDIENTS

COOKIES
1 large egg
1 tsp vanilla extract
3/4 tsp salt
2 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1 cup sugar
2 sticks butter, unsalted

ICING
2 2/3 cups powdered sugar
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp salt

INSTRUCTIONS

COOKIES
Whisk together egg, vanilla, and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda, and baking powder. Process the sugar in a food processor until finely ground, about
30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, until smooth. Finally, add the flour mixture and process until the dough comes together, about 30 seconds.

Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.

Preheat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper and flip, then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.

Cut out cookies using your favorite cookie cutters and transfer to the parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.

ICING

Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy!

MEXICAN WEDDING COOKIES

Makes about 40 cookies

Mexican wedding cookies are delightful, nutty, and practically melt in your mouth.
This particular version achieves its great texture by blending half of the nuts into a rich paste and coarsely chopping the remainder.

INGREDIENTS
2 cups nuts (try 50/50 pecans & walnuts)
2 cups all-purpose flour
1 tsp salt
2 sticks (16 tbs) unsalted butter, softened
1/3 cup sugar
2 tsp vanilla extract
1 1/2 cups powdered sugar

INSTRUCTIONS
Preheat oven to 325 degrees and line two baking sheets with parchment paper. 

In a food processor, process the sugar for a few seconds to make the texture a bit finer, about 5-7 seconds. Transfer to a small bowl and set aside. 

Now, process half of the nuts in a food processor to a fine, almost buttery paste. Should take about 15 seconds. Transfer to a large mixing bowl. Process the rest of the nuts until coarsely chopped, about 5-7 seconds. Transfer to the mixing bowl. Stir in flour and salt and mix until just combined.

In a stand mixer with paddle attachment, beat butter and sugar on medium for about 3 minutes. Add the vanilla extract and nut mixture and mix on low for about 30 seconds. 

Using 1 tbsp of dough, roll into a ball and place on baking sheet about an inch apart. Repeat until all dough is used. Bake in middle of the oven until tops are pale golden and bottoms are just barely beginning to brown, about 15-17 minutes (depends on oven, so keep an eye on them). Let cool on baking sheet for 5 minutes and transfer to wire rack to cool completely. 

Sift the powdered sugar into a shallow bowl. Roll a few cookies at a time to coat. Roll again right before serving to get a nice, even coat. 

MINI CHOCOLATE CHIP COOKIES

Makes about 60 cookies

The beloved chocolate chip cookie is a timeless favorite, and this recipe yields a generous batch of adorable mini cookies! I opt for semisweet mini morsels to perfectly complement their petite size, and I employ a 1 tbsp scooper to ensure uniformity in each bite.

INGREDIENTS
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (either light or dark is fine)
1 tsp vanilla extract
2 large eggs
1 1/2 cups semisweet mini chocolate chips 

INSTRUCTIONS
Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt. In a stand mixer fitted with paddle attachment, beat butter, sugar, brown sugar, and vanilla extract on medium until fluffy. Continue mixing and add one egg at a time. Next, add flour mixture and mix until just combined, then add the mini morsels. 

Scoop dough balls, about 1 tbsp each, onto a parchment lined baking sheet. Bake for about 8 minutes, or until the edges are golden brown and the center is still soft/not set. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely. Keeps perfectly in the freezer and can be eaten frozen without jeopardizing your teeth since the cookies are so small and thin!

CHOCOLATE OAT BALLS

Makes about 20 balls

These no-bake chocolate balls are a beloved treat among Swedish kids! They’re not only quick and easy to prepare but also incredibly addictive. The recipe does call for one ingredient that might be a bit elusive in the United States: Pearl Sugar. This sugar variety has a texture akin to coarse pretzel salt. While your local grocery store may not stock it, you can easily find it on Amazon. If you’re looking for a readily available and healthier alternative, finely shredded unsweetened coconut works beautifully in this recipe. Alternatively, you can add a touch of color and fun by using colorful sprinkles!

INGREDIENTS
1 stick of salted butter, melted
1/2 cups pearl sugar
2 tsp vanilla extract
3 tbsp cocoa powder
1 1/3 Cups rolled oats (old fashioned)
3 tbsp cold coffee

INSTRUCTIONS
In a stand mixer fitted with a paddle attachment, mix all ingredients on medium until combined. Cool mixture in the refrigerator for 45 minutes. Shape into balls of about 1-2 tbsp each, and roll in pearl sugar and serve!

SNOWFLAKE ROSETTES

Makes about 40 cookies

These lacy and delightful deep-fried treats are a Swedish Christmas classic known as “Struvor.” Despite their intricate appearance, making them is a breeze with the right equipment. You’ll need the rosette iron mold by NordicWare, which you can find at well-stocked kitchen supply stores or online.

INGREDIENTS
2 eggs
4 tsp sugar 
1 cup whole milk
1 cup all-purpose flour
1/4 tsp salt
Vegetable oil for frying
1/4 cup powdered sugar, for dusting

INSTRUCTIONS
In a medium bowl, whisk together eggs, sugar, and salt. Add the milk and slowly mix in the flour until smooth. Transfer batter to a shallow bowl. 

Heat 2 inches of vegetable oil to 325 in a thick-bottomed skillet or saucepan. Immerse rosette iron (without batter) into the oil until it’s thoroughly heated. Dip hot iron into the bowl with batter, avoiding covering the top of the iron. Immerse batter-dipped iron into the oil and fry until golden brown.

Let rosettes cool on a wire rack, then sprinkle with granulated or powdered sugar. 

STAINED GLASS COOKIES

Makes about 30

Stained glass cookies are a great combination of taste and aesthetics! These buttery, crisp cookies are shaped into festive designs, featuring a center cut-out filled with crushed Jolly Rancher hard candies. As they melt, these candies create a stunning stained-glass “window” effect. It’s best to have both mini and regular-sized cookie cutters for this recipe.

INGREDIENTS
20 Jolly Ranchers,unwrapped and sorted by color
2 sticks unsalted butter, softened
1 cup sugar
1/2 tsp salt
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour

INSTRUCTIONS
Preheat oven to 350 degrees. Unwrap candies and sort by color into zip lock bags. Crush bagged candies into pieces about the size of pretzel salt with a mallet or rolling pin. Set aside.

In a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt on medium speed until well combined. Add eggs, one at a time and then vanilla. Turn mixer to low and add the flour. Mix until just combined. 

Transfer dough to a plastic bag and chill in refrigerator for about 1 hour. Once chilled, cut dough into thirds and roll out on a floured board to 1/4 inch thickness. Cut out your favorite shapes with regular cookie cutters. Using mini cookie cutters, create a cut-out in the center of each cookie. Transfer cut cookies onto a silicone mat lined baking sheet. Silicone mats work best but premium parchment paper also works. However, cookies tend to stick to some cheaper, store brand parchment paper varieties.

Fill cut center about 3/4 of the way with crushed candy. Chill prepared cookies in the fridge for 15 minutes before baking. Then, bake on middle rack until candy center has melted and is bubbling, about 12-14 minutes. Let cool
on baking sheet and peel off carefully with thin spatula. These cookies are
best the first couple of days and don’t freeze well (the “window” gets sticky). Makes great tree ornaments!

CHOCOLATE DIPPED MACAROONS

Makes about 30 cookies

These coconut macaroons are unlike your grandma’s! Their incredible coconut flavor is achieved by using a mix of sweet and unsweetened shredded coconut, along with canned cream of coconut (you can find it in the cocktail section of your local market, often used in piña coladas). It’s a triple coconut delight!

INGREDIENTS
1 cup canned Cream of Coconut
2 tbsp light corn syrup
4 egg whites
2 tsp vanilla extract
1/2 tsp table salt
3 cups unsweetened, shredded coconut 
3 cups sweetened shredded coconut 
10 ounces semisweet chocolate morsels

INSTRUCTIONS
Heat oven to 375 degrees. Line cookie sheets with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt. Set aside. 

Combine the two kinds of shredded coconut in a large bowl and add liquid ingredients and mix. Chill in fridge for 15 minutes. 

Drop mounds of batter, about 1 1/2 tbsp each, onto the prepared baking sheet, one inch apart. Shape into fairly dense cones with your fingers (this is a bit messy). Bake until golden brown, about 15 minutes. Cool on baking sheet for a couple of minutes until set. Cool completely on wire rack. 

In a small bowl, start melting (tempering) the chocolate in the microwave oven for 30 seconds on 50-percent power. Take out, stir, and repeat until mostly melted. Stir one more time until smooth. 

Dip coconut mounds in chocolate and place on parchment lined baking sheet. Once a baking sheet is full, put it the fridge to allow chocolate to fully set, about 15 minutes. 

Booze Free Libations for the Holiday Season

Recipes by A La Cocktail / Photos by Ashlee Glenn

‘Tis the season for every type of indulgence—from decadent desserts and rich, cozy side dishes to sipping a cocktail or two (or three) by the fire. Whether you’re sober, sober curious, or simply trying to cut back on the booze as you head into the new year, we have a handful of delicious and festive mocktails that you can whip up in no time. Thanks to our pals at A La Cocktail, these recipes may be missing alcohol, but they’re certainly not skimping on flavor.

Peppermint Espresso Mocktini

INGREDIENTS
0.5 oz chocolate sauce
0.5 oz maple syrup
3 oz milk
2 oz espresso (chilled)
1/4 tsp peppermint extract(or more depending on preference)

Rim
Chocolate syrup
Crushed candy canes

METHOD 
To decorate the rim, dip a martini glass into chocolate syrup followed by crush candy canes. Rim your glass and chill in the freezer while you make the mocktail. Add chocolate sauce, maple syrup, espresso, milk, and peppermint extract to a shaker. Add ice and shake. Strain into chilled martini glass and enjoy!

Rosemary Pear Fizz Mocktail

INGREDIENTS
1 tbsp diced pears
2 oz pear juice
1 oz fresh lemon juice
1 sprig of rosemary
0.5 oz maple syrup
3 tbsp egg whites
Note: Diced pear cups in juice works great for both the tbsp of pears and for the pear juice!

METHOD 
Muddle lemon juice, rosemary, and pears in the bottom of a shaker. Add pear juice, maple syrup, egg whites. Add ice and shake. Strain into a coupe glass, garnish with rosemary and enjoy!

White Christmas Margarita Mocktail

INGREDIENTS
1 oz lime juice
0.75 oz agave
3 oz coconut milk
.25 oz orange juice

Rim
Coconut flakes
1 tbsp vanilla icing

METHOD 
To make the rim, dip martini glass into vanilla icing and then into coconut flakes, chill in the freezer while you make the mocktail. Add lime juice, agave, coconut milk, and orange juice to a shaker. Shake with ice and strain into a chilled glass with a coconut rim. Garnish with cranberries.

Mr. Grinch Mocktail

INGREDIENTS
2 oz pineapple juice
2 oz green Hawaiian punch
Sprite
Sherbet (optional but so fun and festive)

METHOD 
Add sherbet to a glass while you make your mocktail. Combine pineapple juice and green Hawaiian punch into a cocktail shaker. Add ice and shake and then pour into glass with sherbet. Top with Sprite to taste. Stir the cocktail and add festive sprinkles on top and enjoy!  

No Cook Meals for Hot Summer Days

This selection of salads showcases the splendor of summer fruits: peaches, strawberries, and watermelon! Pair with something off the grill or serve as the main event.

First up is a fresh peach caprese salad. Juicy peaches, creamy mozzarella, and fragrant basil leaves come together in a delightful twist on the classic Italian favorite. Drizzled with tangy balsamic glaze, this salad strikes a perfect balance of sweet and savory.

Next on the menu is a strawberry spinach salad with poppy seed vinaigrette. Crisp romaine lettuce and baby spinach create the perfect bed for summer-sweet strawberries, complemented by the delightful crunch of almonds and zesty dressing. This vibrant combination is an ideal accompaniment to grilled meats.

Lastly, the watermelon mint salad is a true celebration of summer’s bounty. The juicy sweetness of watermelon combines perfectly with fresh mint leaves, all enhanced by a drizzle of tangy balsamic glaze. Each bite is a mini-vacation for your taste buds!

Peach Caprese Salad 

Serves four as a side

INGREDIENTS 
2 fresh, ripe peaches 

3 local, heirloom tomatoes 

8 oz fresh mozzarella

3 sprigs of basil

2 tbsp balsamic glaze
(see separate recipe below)

1 tbsp extra virgin olive oil

Salt and pepper to taste

INSTRUCTIONS 
Slice the mozzarella thinly and cut the tomatoes into nice, thick slices. Quarter the peaches and then quarter each quarter. On a serving plate or platter, alternate the cheese, tomatoes, and peaches. Tear 6-8 basil leaves and spread them throughout. Drizzle with a few drops of good quality olive oil for richness, and generously drizzle with the balsamic glaze for tangy sweetness. Finish with salt and pepper to taste. Serve immediately.

Strawberry Spinach Salad with Poppy Seed Dressing 

Serves four as a side

INGREDIENTS

1/2 cup red wine vinegar

1/3 cup sugar

3 tbsp pickled red onion (see separate recipe)

1 tbsp poppy seeds (toasted)

1/2 cup sliced almonds (toasted)

1/4 cup avocado oil

1 lb. strawberries, hulled and quartered

1 head of romaine lettuce, torn into bite
sized pieces

4 cups baby spinach

Salt and pepper to taste

INSTRUCTIONS
Lightly toast the poppy seeds in a dry skillet, and then toast the sliced almonds. In a medium bowl, combine vinegar, sugar, avocado oil, and poppy seeds, whisking to combine. Tear the romaine lettuce into a large bowl, add the spinach and strawberries, and toss carefully with the dressing. Transfer the salad to a serving bowl and sprinkle the toasted almond slices  and pickled onions on top.

Watermelon Mint Salad 

Serves four as a side

INGREDIENTS
4 cups of cubed, seedless watermelon
(bite-size cubes)

8-10 leaves of fresh mint, torn into
small pieces

Parmesan cheese for shaving

2-3 tbsp balsamic glaze (see separate recipe on page 136)

INSTRUCTIONS
Make sure you find a ripe, seedless watermelon since it’s the star of this salad. Sprinkle the torn mint leaves over the watermelon. Using a potato peeler, shave parmesan cheese in big, thin slices over the salad. Finish off with a nice, big drizzle of the balsamic glaze right before serving.  

Recipes & Photos Courtesy of Laura Miner, Cook at Home Mom

Nothing says summer like making dishes with fresh, local ingredients. Kick off the season with summer-inspired recipes by food blogger Laura Miner. Find Laura’s kitchen tour on page 65 and find more of her delicious, healthy recipes at cookathomemom.com.

Beetroot & Feta Salad (photo above)

This delicious and easy beetroot and feta salad is tossed with walnuts, dates, and fresh herbs, then drizzled in a simple vinaigrette—the perfect side or appetizer.

Servings: 4 servings
Calories: 308kcal
Total Time: 10 minutes

Ingredients

2 cups diced cooked beets (About 3-4 medium beets)
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts
4 pitted dates diced
2 Tablespoons minced fresh mint
2 Tablespoons minced fresh dill
2 Tablespoons vinegar use white balsamic, regular balsamic, or red wine vinegar.
3 Tablespoons olive oil

Instructions

1. Prep the ingredients. Dice the beets, mince the herbs, and chop the walnuts and dates into small pieces. 

2. Add all the ingredients to a medium-sized bowl. Toss with the oil and vinegar and season to taste with salt and pepper. Because the feta cheese is fairly salty, you may not need much extra salt. And that’s it!

3. Serve right away or cover and refrigerate until you’re ready to eat it. 

To read this recipe in full: https://cookathomemom.com/beetroot-and-feta-salad/

Stone Fruit Caprese Grilled Chicken

This recipe is the perfect combination of sweet and savory. It’s a lovely gluten free dinner for summertime!

Servings: 6 servings
Calories: 341kcal
Total Time: 1 hour 20 minutes

Ingredients

Balsamic Chicken Breasts

1.5 lb chicken breasts
1 Tablespoon olive oil
3 Tablespoons balsamic vinegar
1/2 teaspoon Italian seasoning

Caprese Toppings

4 apriums
1 small bunch fresh basil
4 ounces prosciutto
4 ounces mozzarella cheese (either buy mozzarella pearls or slice into bite sized pieces)
2 Tablespoons balsamic reduction or use balsamic vinegar
salt and pepper to taste

Instructions

Prepare the Chicken

1. Preheat your grill to medium, about 375F. Trim the chicken breasts and gently pound them to a uniform thickness.

2. Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.

3. Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.

Do the Prep Work

1. Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.

Assemble & Serve

1. Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately. 

To read this recipe in full: https://cookathomemom.com/stone-fruit-caprese-grilled-chicken/

Prosciutto Wrapped Melon & Gluten Free Snack Board

An healthy and delicious crowd-pleasing appetizer for your
next party or get together!

Servings: 8 people  
Calories: 454.16kcal  
Total Time: 10 minutes

Ingredients

1 cantaloupe
6 ounces prosciutto
1 small bunch basil
1 cup pistachios
8 ounces gluten free crackers
4 ounces goat cheese
6 ounces gouda or cheddar cheese

Instructions

Make the Prosciutto Wrapped Melon

1. Cut the melon in half and scoop out the seeds with a spoon. Slice into 1-2 inch segments and cut away the skin.

2. Lay a slice of prosciutto on a cutting board. Sprinkle a few basil leaves on top of the prosciutto, then set the melon segment on top.

3. Wrap the prosciutto around the melon a few times. Repeat until all are wrapped. Sprinkle fresh black pepper on top.

Assemble the Snack Board

1. Slice the cheese and arrange with the prosciutto wrapped melon and nuts on a board. Garnish with a few extra basil leaves. 

To read this recipe in full: https://cookathomemom.com/prosciutto-wrapped-melon/

Instant Pot Santa Maria Pork Lettuce Wraps

A delicious and simple meal filled with bright, delicious flavors!

Servings: 4 people 
Calories: 914kcal
Total Time: 1 hour 20 minutes
Equipment: Pressure Cooker / Instant Pot

Ingredients

1 pork shoulder roast
1 head bibb or butter lettuce
2 avocados
1 Tablespoon minced cilantro

Pickled Cabbage

2 cups purple cabbage thinly sliced or shredded
1 clove garlic
1/2 cup apple cider vinegar
2 Tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook the Pork Roast

1. Add the pork roast and 1 cup of water or broth to your Instant Pot. Cover and turn to High Pressure (or Meat/Stew) and set to cook for 55 minutes. Alternately, to cook the pork directly from frozen, set the Instant Pot to High Pressure for 75 minutes.

2. Once the pork is cooked, allow for a Natural Pressure Release (simply wait for the pressure to release, which takes about 15 minutes). Open the lid and remove the roast. Use two forks to shred the pork into bite sized pieces. Spoon a bit of the liquid over the shredded pork.

Make the Pickled Cabbage

1. While the pork is cooking, make the pickled cabbage. Thinly slice the cabbage. Set it in a bowl or mason jar.

2. Bring the apple cider, garlic, lime juice and seasonings to a simmer. Pour the mixture over the cabbage and stir it to coat. Set it on
the counter and allow it to come to room temperature.

Prep the Ingredients

1. Mince the cilantro and slice the limes. Wash the lettuce leaves. Wait until just before serving to dice the avocado to prevent it
from browning.

Assemble and Serve

1. Serve the pork, pickled cabbage, avocado, and cilantro, with slices of lime, and assemble in individual lettuce cups.  

To read this recipe in full: https://cookathomemom.com/instant-pot-santa-maria-pork-lettuce-wraps/

If you think that chocolate is only for after dinner, think again! Chocolate in its many forms can be an excellent ingredient not only for sweet dishes but also for savory.

In fact, many of the world’s cuisines take advantage of this versatile bean in their famous dishes. The rich, dark notes of bittersweet chocolate successfully tame the hot chili peppers in Mexican mole sauce, and the creaminess of white chocolate takes baba ghanoush to the next level.

Here’s my take on the best chocolate-infused appetizer, main course, and dessert that will win you some points with the lucky person who gets to enjoy it with you.

Appetizer

White Chocolate Baba Ghanoush

Don’t be scared by the addition of white chocolate to this Middle Eastern staple; it adds richness more than sweetness. The sweet/sour notes of the pomegranate seeds on top makes for the perfect pairing!

Ingredients:
1/2 cup fresh pomegranate seeds 
6 cloves of garlic, unpeeled 
2 medium eggplants, sliced in half lengthwise
1 lemon, juiced
1/3 cup tahini
3 oz white chocolate (bar works best since chips melt slower and harden faster)
2 tbsp parsley, chopped
1 tsp ground cumin
1 tsp paprika powder

Salt and pepper to taste
Toasted pita bread, cut into triangles, for serving

Directions:

Turn oven broiler to high. Place garlic and eggplants with cut side up on a foil lined baking sheet and broil until tender and charred all over, about 8-10 minutes for garlic and 20 minutes for eggplants. Scoop eggplant flesh into a food processor. Peel garlic and add to the food processor, along with lemon juice, tahini, chocolate, cumin, paprika, salt, and pepper. Puree until smooth, about 30 seconds. Spoon into serving bowl, top with a few drizzles of olive oil, pomegranate seeds, and parsley. Serve with toasted pita triangles for dipping!

Entree

Chicken Mole Tacos

If you are new to mole, this is a great first encounter. Many traditional recipes take days to make, but this recipe captures most of those genuine flavors in a more approachable version. 

Servings: About 4 (8 tacos)

THE MOLE SAUCE:
1 tbsp ancho chili powder
1 oz chipotle chili in adobo sauce (from can)
1 tbsp avocado oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1.5 oz bittersweet chocolate, chopped
2 cups chicken broth
1 can diced tomatoes, drained (about 1 cup)
1/4 cup raisins
1/4 cup almond butter
2 tbsp sesame seeds
1 tbsp sugar

Salt, pepper to taste

Directions:

Heat oil in a large saucepan over medium heat and cook onions until translucent, 5-7 minutes. Stir in ancho chili powder, chilis in adobo, sugar, cinnamon, cloves, and chocolate and cook for a minute or two until the chocolate has melted. Add the garlic and cook for 30 seconds. Stir in the chicken broth, tomatoes, raisins, almond butter, and sesame seeds, and bring to a boil. Reduce to a simmer for 8-10 minutes, stirring occasionally. Transfer the sauce to a blender and blend (slowly at first) until smooth, about 30 seconds.

THE TACOS:
1 tbsp avocado oil
6 boneless, skinless chicken thighs
Salt, pepper
2 ears of corn, shucked
1 avocado, diced
1/2 cup cilantro, chopped
1/2 cup feta cheese, crumbled
1 lime, sliced into wedges
8 flour tortillas (standard 7” diameter)

Directions:

Preheat the oven 450 degrees. Once hot, roast the corn cobs on a baking sheet on the middle rack for about 10 minutes. Don’t use oil or butter. Turn up to broil and char for a few minutes, or finish charring over the burner flame on a gas stove.

Next, heat a large skillet over medium-high heat and add the oil. Season chicken on both sides with salt and pepper. Cook about 4 minutes per side, until internal temp reaches 170 degrees. Shred with two forks and toss in a bowl with about 3/4 of your mole sauce, setting the remaining sauce aside for taco assembly.

If you have a gas stove, toast the tortillas lightly over a gas burner. If not, heat the tortillas in a dry skillet over high heat until you see a few black spots.

Assemble the tacos starting with the mole chicken, adding toppings according to taste: avocado, corn, cilantro, feta cheese, and a squeeze of Lime. Top off with some additional mole and serve while hot.

Dessert

Dark Chocolate & Orange Mousse

A light, yet rich and decadent mousse with hints of chocolate’s best friend: Orange. 

Servings: Two

Ingredients:
4 ounces bittersweet chocolate
1 tbsp cocoa powder
2 tbsp. brewed coffee
1 large egg, separated
2 tsp sugar
1 pinch salt
1/2 cup heavy cream
1-2 tsp orange zest
2 tsp orange liqueur (optional, but highly recommended)

Directions:

Add the chocolate, coffee, cocoa powder, and liqueur to a heat-proof bowl. Place bowl over a saucepan with 1 inch of simmering water (a makeshift double boiler). Stir carefully until the chocolate melts, then remove bowl from heat. Let cool for 5 minutes, then stir in the orange zest
(but save some for decoration).

In a separate bowl, whisk egg yolk, sugar, and salt for about 30 seconds. Fold into melted chocolate mixture. Whisk egg white until stiff peaks form. In a third bowl, whip the cream then fold both the cream and the egg whites into the chocolate. Serve with a dollop of whipped cream and orange zest!

This fire cider recipe will help you stay well this winter

The winter months are full of festive gatherings, holiday cheer…and icky colds and bugs. To keep your family well this holiday season, whip up a batch of traditional fire cider!

Fire cider is an herbal tonic that helps boost immunity and aids in digestion. As scientists have uncovered in recent years, there is a direct connection between gut health and overall wellness, and fire cider is a concoction that’s brimming with antimicrobial, anti-inflammatory, and antioxidant properties.

Originally created in the 1970s by herbalist Rosemary Gladstar, fire cider recipes have been iterated on and adapted ever since. While there is a base recipe that you should consider sticking with to ensure you get the most cold-fighting properties, you can always customize the recipe to your tastes. And, while fire cider has only been around for a few decades, the idea of consuming apple cider vinegar—one of fire cider’s primary ingredients—for its health benefits has been around for centuries.

Keep a batch of fire cider in your pantry (or other cool, dark space) all winter long, and either drink two ounces every day or simply keep it on standby for when the coughs and sneezes arrive in your home.

Ingredients

1/2 cup fresh ginger, grated
1/2 cup fresh horseradish, grated
1 yellow or white onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeño peppers, chopped
1 lemon, juice and zest
2 tbsp. rosemary, dried (or several sprigs of fresh rosemary)
1 tbsp. turmeric, ground
Apple cider vinegar
1/4 cup honey (plus more to taste)

Instructions
Add ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary, and turmeric to a quart canning jar. Cover the mixture with apple cider vinegar by about two inches.

Place a piece of natural parchment paper or wax paper under the canning lid and close—the parchment will keep the vinegar from touching the metal, which could cause it to rust. Shake well. Store in a dark, cool place for one month and shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining. Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup of honey, or until you reach desired sweetness. Fire cider should taste hot, spicy, and sweet.

Vibrant, nutrient-rich smoothies to jumpstart your day.

Recipes & Photos Courtesy Millie’s Living Cafe

There’s nothing more beautiful than a brightly colored smoothie that’s packed with healthy fruits and proteins. And the best part? Making them is a breeze. Simply toss all ingredients into a blender, blend until smooth, and you’ll have a delicious and healthy beverage to start (or end) your day with. Thank you to Millie’s Living Cafe for sharing their recipes with us!

Pumpkin Smoothie 1 1/2 cup banana 1/3 cup ice 1 cup cashew or almond milk 4 tbsp pumpkin puree 2 tbsp maple syrup 2 tsp vanilla extract 1/2 tsp cinnamon 1 tsp pumpkin pie spice Dash of salt After blended, top with So Delicious Cocowhip and cinnamon

Summer Sunrise 1 frozen pack dragon fruit 1/2 of a fresh mango 1/2 of a fresh pineapple 1/2 tbsp agave 1 cup coconut water

Protein Smoothie 3/4 cup blueberries 3/4 cup bananas 1 tbsp almond butter 1 scoop protein (i.e. Garden Of Life Vanilla Plant Protein) 1 1/4 cup cashew or almond milk

Patriotic Patisserie That is Sure to Impress
Photos by Ashlee Glen

Celebrations are often synonymous with some type of food. Consider the Thanksgiving Turkey, the Christmas Ham—or the spicy chicken wings folks like to eat on Superbowl Sunday.

But there are some special days that are often lacking in the food department. Some of our most beloved celebrations have yet to properly be associated with a special food. Yes, I am looking at you, Independence Day. The 4th of July was meant for so much more than watermelon and hot dogs!

I would like to see this fantastic Flag Cake recipe get a permanent place on America’s birthday table. It’s delicious, surprisingly easy to make, and its dramatic appearance will make your guests gasp when you bring it out. Also, if you don’t have time to decorate, let your guests help out. It’s fun!

I like to serve this cake with a sweet strawberry drink called Saft. Saft is a homemade, fruit flavored syrup with Swedish origins. Mix some of the syrup with water to make a refreshingly sweet, all-natural alternative to Kool-Aid.

AMERICAN FLAG CAKE
Serves: 18-20 People

Cake
2 1/4 sticks (255 grams) of unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
2 tsp vanilla extract
3 cups (385 grams)
all-purpose flour
1/3 cup corn starch
1 1/4 tsp kosher salt (reduce to
1 tsp if using table salt)
1 tsp baking soda

Icing
4 cups heavy cream
1 tbsp sugar

Decoration
1 pint blueberries (for the number of rows you see in the photo,
you need 72 berries)
1 1/2 pint raspberries (for two long and two short double lines
you need 128 berries)

Directions
Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2 inch sheet pan.

In a stand mixer with paddle attachment, cream the butter and sugar until it looks light and fluffy. Reduce the speed and mix in the eggs, one at a time. Add the sour cream and the vanilla and beat another minute until smooth.

In a separate bowl, mix together the flour, corn starch, salt and baking soda. You can sift the dry ingredients if you have the patience, but lightly beating with a hand whisk works, too.

Now, slowly mix the dry ingredients into your stand mixer bowl until just combined.

If you will be serving the cake directly in the pan, just pour the batter into the buttered pan. However, if you are planning to turn out the cake and serve on a board or tray, use a sheet of parchment paper in addition to greasing and flouring the pan.

The batter will be fairly thick, so spread it evenly into the pan and smooth the top with a spatula. Bake in the middle of the oven until a toothpick comes out clean, or about 25 minutes.

When the cake has cooled completely, whip the cold heavy cream along with the sugar on high speed until thick and spread over the cake.

Decorating with berries can be as simple or complicated as you make it. If you go for perfection you may want to set aside around 30 minutes and use a ruler to space the rows of blueberries and raspberries. If you prefer a quicker, more rustic approach, strawberries cut in half make a good alternative to raspberries and you will be done in
10 minutes.

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SWEDISH SAFT
Makes: About 1 Pint

Ingredients
1 lb. fresh strawberries, hulled and halved
1 1/4 cup sugar
1 lemon, juiced
1 1/2 cup water

Directions
Add strawberries, sugar, and water to a heavy-bottomed saucepan. Bring to a boil, then reduce to a simmer. Cook until the sugar has dissolved then turn off the heat. Add lemon juice. Let the mixture cool before straining it through cheesecloth to remove the strawberry solids. Store in a snap-top bottle in the refrigerator. Will keep for one month or longer.

To enjoy a glass of saft, mix 1/4 cup of the syrup with 1 cup water. Ice is optional!

I love rice. It does not matter if it is brown or white, short grain or long grain, boiled or fried—or puffed! I love the versatility, the taste, and how quick and easy it is to make. I eat rice several times a week and always keep multiple varieties on hand.

And it appears I am not alone. According to data from UNICEF, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than 20% of the calories consumed worldwide by humans.

Rice is the seed from a grass plant, related to other grasses such as wheat, oats, and barley. It completes its entire life cycle within six months, from planting to harvesting. The rice grain is made of three main layers: the hull (or husk), the bran and germ, and the inside kernel (or endosperm).

Once the protective husk is removed, the rice grain becomes what we call brown rice. Because it still contains the rice germ and outer bran layers, brown rice contains more fiber and vitamins than white rice.

Gentle processing removes the germ and bran layers from the grain to expose a white starch center. The polished white starch center is what we know as white rice.

It was hard to pick my favorite rice recipes since rice plays a part in so many wonderful dishes, but these two are very different and great in their own ways. Enjoy!

Scandinavian Rice Pudding with Cinnamon Sugar

This rice pudding makes for a great breakfast and is traditionally served in a bowl with milk and sprinkled with cinnamon sugar. It’s easy, fairly quick, and filling enough to be a meal!
Servings: 4-6

Ingredients
2/3 cup of short-grained rice, such as Arborio
1 tsp. kosher salt (I like Diamond Crystal brand)
4 cups whole milk
3 Tbsp. unsalted butter
1 Tbsp. sugar
1 Tbsp. cinnamon sugar (2/3 sugar and
1/3 cinnamon) for sprinkling on top

Instructions
In a thick-bottomed saucepan, stir together the rice, salt, and milk and bring to a boil over medium heat. Be careful because milk has a tendency to bubble over once it starts boiling. Reduce heat to low and simmer until all milk has been absorbed, about 20 minutes. Stir often to ensure it doesn’t stick to the bottom of the pot. If the rice is not soft and creamy, add a bit more milk. Remove from heat. Add the butter and sugar and stir until the butter has melted and the sugar is incorporated. Sprinkle with cinnamon sugar and serve warm in a bowl with more milk!

Fried Rice with Chicken, Eggs, and Vegetables

Fried rice is best when made with day-old rice. If your rice is coming from the refrigerator, bring it to room temperature before stir-frying it. If you are making the rice the same day, spread it out on a baking sheet to cool for a couple of hours. This recipe works best with a wok.
Stir-frying happens quickly, so be sure to have all ingredients measured out and lined up before you begin.
Servings: 4

Ingredients
3 large eggs
1 1/2 tsp. kosher salt, divided
2 Tbsp. olive oil, divided
1 carrot, peeled and cut into
1/4-inch pieces
4 oz. dark meat chicken, cooked and cut into roughly, 1/2-inch pieces
4 scallions, sliced
4 cups cooked jasmine rice
1/4 tsp. pepper
1/2 cup frozen peas

Instructions
Turn your burner to medium-high and heat the wok. In a bowl, whisk eggs lightly with a fork. Add 2 tsp. of the oil to your hot wok. When the oil is rippling, add the eggs and cook, stirring frequently, until most of the egg is non-liquid, about 30 seconds. Transfer to a plate.

Next, add 1 tsp. oil to the now-empty wok and reduce heat to medium. Add carrot and 1/2 tsp. salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes. Add chicken and cook, stirring frequently, until the chicken is warmed through, 1 to 2 minutes. Transfer to the plate with eggs.

Add half of the sliced scallion and remaining 1 Tbsp. oil to the wok. Cook, stirring constantly, for about 30 seconds. Add the rice and stir until combined. Sprinkle pepper and remaining 1 tsp. salt evenly over rice. Continue to cook, stirring frequently while also breaking up clumps, 2 to 5 minutes. Add peas, egg mixture, and remaining scallion, and cook about 2 minutes. Serve and enjoy!

Just in time for barbecue season, two of the region’s top pitmasters are here to help you up your game

It’s one of the oldest cooking techniques around and requires hours—if not days—of preparation, along with a sizeable amount of “trial and error” experience, to be successful.

Despite all of this, we can’t get seem to get enough of those delicious smoked meats.

“Barbecue is already something that people gravitate toward down South,” says Ken Hess, owner of County Smoak on Timberlake Road. “People are drawn to the smell of smoke and fire. It’s something in our genetics.”

Add in reality TV shows such as “BBQ Pitmasters,” the introduction of new and improved barbecue technology, and lots of time at home during a worldwide pandemic, and it feels like everyone we know is spending their weekends gathered around their backyard grill or smoker.

Hess has been mastering his barbecue technique since working as a catering chef at the Greenbrier more than two decades ago. In 2002, he participated in his first barbecue competition right here in Lynchburg. He later returned to Central Virginia to open County Smoak in 2020, and a cult following for the restaurant’s mouthwatering meats was soon to follow.

Luckily, you don’t have to have a culinary degree to get really, really good at your smokin’ skills. Marvis Trent, owner of Blue Ridge Barbecue, laughs when reminiscing about his humble beginnings many years ago.

“First thing I ever tried to smoke was chicken on a Weber grill,” he recalls. “And it was awful, absolutely awful.”

Trent, who has been a part of the local restaurant industry since 1976, also recalls a failed attempt to add a barbecue menu at Cattle Annie’s when it first opened.
“We thought if we had the equipment, that’s all we would need,” he explains. “The right equipment helps, but knowing about rubs and cook time… there is a lot of trial and error.”

Trent took his passion for barbecue to his own backyard—where there was less pressure—slowly improved his end result, and opened his own business that’s become a local favorite, Blue Ridge Barbecue, in 2010. They have expanded to two locations: one on Timberlake Road and another in the Graves Mill Shopping Center.

While they are experts now, these two men know what it’s like to be at the beginning—and they also know the pang of disappointment you might feel when you take a bite of your 48-hour project and it’s just not quite what you wanted.

Read on for their insight and advice as we kick off grill and smoker season.

You’ve gotta know how to use it.

First things first: we want to speak directly to the folks who are in the market for a new grill or smoker. There are so many different types of products on the market—and a limited number of pages in this magazine.

Hess is a big advocate of ceramic cookers, such as The Big Green Egg, for their versatility. (He actually owns six of them and admits that “it’s a bit of a problem.”)
Trent adds that right now, Oklahoma Joe’s products—a brand of offset smokers and grills—are having a moment. There are also pellet grills, cabinet or vertical smokers—the list goes on and on.

But here’s the thing: it’s not about which type of grill or smoker you have or how much money it cost you, but rather whether you know how to use it.

“The general backyard enthusiast can go to Lowe’s and walk away with something for $150 using wood or charcoal and come exactly in line with what they would find in any barbecue restaurant,” Trent says.

Hess adds, “Whenever someone asks me which kind of grill or smoker to buy, I always ask them three questions: what’s your budget, how much involvement do you want, and how much room do you have?”

Answer these questions, talk to your friends about their experiences, and know that you can be a successful smoker—if you put in the effort.

Splurge on a really good thermometer (or two).

A thermometer is the one piece of barbecue equipment that is non-negotiable.

“Most cookers now, whether it’s a propane cooker or charcoal, have pretty decent temperature gauges. But there is no such thing as too many thermometer probes,” Trent says.

Hess adds, “Thermometers are the key because a lot of times people are like ‘it’s been cooking for 12 hours, it’s got to be done,’ but each pork butt is different. We have a target for 203-210 degrees for our pork butts, but sometimes it could be 212 degrees before it’s ready.”

Hess uses Thermapens at his restaurant and at home. You can even find thermometers and smokers with Bluetooth capability so you can check the temperature of the meat from your phone any time, anywhere.

Timing really is everything.

We could also title this section: “Get used to counting backwards.”

Let’s say you have a big family dinner set for Saturday at 6:00 p.m. Hess says you should plan to pull out your meat by 3:00 p.m.

“Give the meat plenty of time to rest and let the juices redistribute,” Hess explains. “The bigger the piece of meat, the longer you need to let it rest.”

You will also need to factor in plenty of time before cooking for seasoning. Trent has friends who start seasoning their meat days before they plan to cook.

“They want that seasoning to permeate the meat as much as possible,” he explains, adding that he brines all of his poultry at least 12 hours in advance, 24 hours if possible.

“A brine is just a salt and water solution and brown sugar or white sugar to offset the saltiness,” he adds. “It helps whatever you are cooking hold in moisture a lot better.”

Leave it alone!

Whether it’s to show off your prized piece of meat or to just “make sure” everything looks okay, you have to train yourself to stop opening the lid of your grill or smoker.

“Every time you open the lid you are letting heat out,” Trent says. “It adds at least 20 or 30 minutes to the cook time. The meat cooks better if it’s a constant temperature versus a fluctuating temperature.”

Hess agrees and says a long period of low, regulated temperature (aka “low and slow”) is truly the foundation of good barbecue.

“If you are cooking it at 250 degrees, you have to keep it at 250,” Hess says. “When we put the meats on at about 6:00 in the morning, we don’t open the smoker again until noon to check temps.”

Once you get closer to the end of the cooking time, it’s okay to check, because according to Hess, it doesn’t take long for a meat to go from undercooked to overcooked: “You have a 15- to 20-minute window to where it might jump to 220 and it’s overcooked.”

Less is always more.

From your rubs to your wood choice, there are an endless amount of choices and combinations.

Keep in mind that smoking meat was historically a very simple affair.

“I had a customer who brought me barbecue and it was moist like it should be but it felt like you were chewing on a piece of charcoal,” Trent recalls. “I asked him how many different types of wood he used, and he said he used five [different types].”

There are some complementary wood combos out there, such as oak/hickory and apple/oak, Trent explains. If you choose any more than two wood types, however, you may end up with an unintentionally unpleasant flavor.

The same rule can be applied to rubs. Start with one that you like and then experiment with combinations from there.

Hess suggests keeping a barbecue journal—including details such as seasonings, wood, length of time cooked, etc. He used to do this back when he started. If you aren’t pleased with the end result, don’t completely overhaul your technique.

“When you make changes, change one thing,” Hess says. “Don’t change the charcoal, the rub, and the wrapping all at once. One thing at a time.”

Get in touch with your (meat) feelings.

You know how your Grandma just “knew” when a pie crust was ready to roll out by the way it looked or felt?

The more you smoke meats, the more you’ll start to get a sense of how they feel, which can tell you if they are ready.

“When we are training new cooks, it takes a good three to four months of pulling meats every day to for them to get the feel of it,” Hess notes.

He adds that the thermometer you use can be a good gauge of “readiness.” If the thermometer is hard to remove, your meat isn’t done; on the other hand, if the thermometer comes out easily, also described by Hess as a “hot knife through butter,” then you are probably good to go.

As we already mentioned, every piece of meat is different. The good and the bad part about barbecue is that there are no strict rules or cook times. It’s an industrious art full of endless options, “feelings,” and delicious dinner options.

Now that you know some of their “smokin’ secrets,” Hess and Trent also wanted to pass along their favorite recipes for you to try at home this summer.

Korean-Style Sticky Baby Back Ribs
Makes: 2 slabs of ribs
Prep Time: 30 min.
Cook Time: 4-5 hours

Sauce
3/4 cup low-sodium soy sauce
1/4 cup water
1 cup light brown sugar
1/4 cup mirin
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1/4 teaspoon black pepper (ground)
1/2 teaspoon Gochugaru chili flakes (Korean chili flakes)
2 teaspoons sriracha sauce
1 tablespoon fresh grated ginger
1 1/2 tablespoons fresh grated garlic
1 scallion, chopped
1/2 cup orange marmalade
1/2 cup honey
3 tablespoons corn starch
3 tablespoons water

Binder
3 tablespoons Chinese mustard

Rib Rub
4 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon kosher salt
2 1/2 teaspoons black pepper (ground)
2 1/2 teaspoons Gochugaru chili flakes (Korean chili flakes)
1 teaspoon ground mustard powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger

Mop
2 tablespoons Gochujang paste
(Korean chili paste)
1 cup ginger ale

Meat
2 baby back ribs (average 3 pounds)

Directions
Mix all the ingredients for the sauce (except the cornstarch and water) and bring to a simmer.

Combine cornstarch and water to make a slurry to thicken the sauce. Slowly add the slurry until the sauce is thick enough to coat the back of the spoon. You can make this a few days ahead of time.

Combine all the rub ingredients in a bowl. This can also be made ahead and stored in an airtight container.

Set your grill or smoker up for indirect grilling. You do not want to cook these ribs directly over a fire. The rub and sauce for these ribs contains sugar and can burn.

Get your smoker to 275 degrees Fahrenheit. While the grill is preheating, remove the membrane from the back side of the ribs. Rub the Chinese mustard on each side of the baby back ribs. Then, season each slab with the dry rub. Place the ribs on the smoker.

Heat the Gochujang paste and ginger ale until the Gochujang dissolves into the ginger ale. This mixture will now be the mop sauce for the ribs.

After 45 minutes, brush or mop a light coat of the mop sauce on the ribs. (If you mop too early it will wash the spices off the ribs. Make sure the rub has set to the ribs before applying the mop sauce.) Mop the ribs every 30 minutes.

Continue to smoke the ribs until they become tender. (This can take 3 more hours.) You can check this by lifting the ribs and seeing how they bend. Another trick is to push two rib bones in opposite directions to see if the bones pull away from the meat.

If the ribs are close to being tender, apply the Korean barbecue sauce to each side of the ribs.

Cook for 10 more minutes or until the sauce becomes tacky.

Cut the ribs into individual ribs, garnish with chopped peanuts, if you would like, and serve.

Spicy Asian Coleslaw
Makes: 12 side servings
Prep time: 30 minutes
Cook time: 2-4 minutes

Ingredients
1 shredded head cabbage
1 shredded carrot
2 green onions, sliced
1 tablespoon rough chopped cilantro
1 red bell pepper, julienne cut
Salt and pepper

Dressing
1 cup canola oil
1/4 cup soy sauce
1/2 jalapeño pepper deseeded
1 tablespoon sambal oelek
1 tablespoon Dijon mustard
1 tablespoon coarsely chopped ginger
1 tablespoon rice wine vinegar
2 teaspoons Gochugaru chili flakes (Korean chili flakes)
2 1/2 teaspoons honey
1 teaspoons sesame oil
3/4 teaspoon chopped garlic
1/2 teaspoon lemon juice

Directions
Add the dressing ingredients into a food processor and puree until smooth. Set aside.

In a large mixing bowl combine the shredded cabbage, carrot, and bell pepper. Add the dressing and mix well. Season the slaw to taste with salt and pepper. Refrigerate until needed.

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Roasted Southwest-Style Pork Loin
By Marvis Trent

Makes: 6-8 servings
Prep time: 20 minutes
Cook time: 2 1/2-3 hours

Ingredients
3-4 pound pork loin
2 tablespoons olive oil
4 cloves minced garlic
1/2 cup chipotle seasoning
(McCormick’s or Mrs. Dash)
1 16oz. bottle of Tony Chachere’s
jalapeño butter injectable marinade
1 16oz. jar of Herdez salsa verde

Directions
Preheat smoker/cooker to 275 degrees.

Inject pork loin with TC marinade following instructions on bottle.

Rub untrimmed pork loin with 2 tablespoons of olive oil and rub in minced garlic and chipotle seasoning. Sear all sides of the pork loin to a light golden brown.

Put 4 to 5 ounces of hickory wood chips into smoker box on cooker and then cook pork loin for 1 hour and 15 minutes.

Remove pork loin from cooker and place in roasting pan. Make 3 cuts from end to end about 1½ inches deep. Pour ½ jar of salsa verde over pork loin, making sure salsa fills the cuts. Place back in cooker and cook another 45 minutes.

Remove from cooker and pour remaining salsa verde over pork loin. Wrap pan in aluminum foil and cook for another 30 minutes or until internal temperature reaches 145 degrees, then remove from cooker and let rest for 10 minutes before slicing and dicing into smaller chunks. Spoon pan drippings over finished product.

Serve in tortillas with usual condiments, such as pico de gallo, avocadoes, or Herdez street sauces.

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By Shelley Basinger | Photos By Ashlee Glen