CIC: Pineapple & Sweet Potato

CIC-header

I’m {finally} back with another Crazy Ingredient Challenge!

This month’s mission: to combine pineapple and sweet potato. Two of my husband’s favorite ingredients.

At first I was thinking of some sort of savory/sweet empanada, which does still sound insanely delicious. But as things have their own way of developing, pizza became the final answer.

I made slow cooker pineapple barbecue pulled chicken on one of our 100 degree days when preheating the oven seemed like the worst idea on the planet. We served that chicken over rice. The leftovers had gone to work with my husband for 3 days. Firecracker and I loved it re-purposed as nachos, too.

As I sat there with still an insane amount of chicken in my fridge, the light bulb went off. (Not the one in my fridge.) I had half of the CIC challenge done! Now to incorporate the sweet potato. Ding! Pizza!

I made a gluten free pizza dough out of a white sweet potato. (Hello sneaky veggies!) Topped it with barbecue sauce, cheese, the leftover chicken, and some extra pineapple for good measure. The pizza dough was incredible easy to make and held up to the heavy toppings I layered on top. Maybe I’ll make it again using an orange sweet potato for Halloween!

sweet potato crust

This recipe makes 2 servings.

Pineapple Barbecue Chicken Pizza with Sweet Potato Crust

Ingredients:

  • 1 sweet potato
  • 2/3 C rolled oats
  • 1 egg
  • 1/2-1 tbsp olive oil
  • barbecue sauce
  • 2 C shredded mozzarella cheese
  • leftover slow cooker Hawaiian barbecue chicken, finely chopped
  • fresh pineapple, diced

Steps:

  1. Peel potato. Cube. Place in a pot covered with salted water. Boil 10-15 minutes, until potato is fork tender. Drain and allow to cool.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place cooled potato in a food processor along with the rolled oats and the egg. Process until smooth.
  4. Using wet hands, transfer the pizza dough to the prepared baking sheet. Form into a circle, 1/4-1/2″ thick. Bake 25-30 minutes. Allow crust to cool. Flip the crust, peel off the parchment, and brush with olive oil. Bake another 5-10 minutes.
  5. Top pizza crust with barbecue sauce, cheese, chicken, and pineapple. Bake another 5-10 minutes until the cheese is melted and the toppings are warmed through.

*The crust recipe is modified from Lindsay at http://pinchofyum.com/sweet-potato-pizza-crust*

Pineapple Barbecue Chicken Pizza with Sweet Potato Crust for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Countdown to 2017: Most Popular

unnamedWe’re polishing off the year with the five best recipes of 2016.

I skipped yesterday’s Best Slow Cooker Recipes because, believe it or not, I didn’t blog a single one! I’ve used my Slow Cooker plenty but always remaking something or not finding the dish blog worthy. Ah well. There’s always next year.

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

2016 was an interesting blogging year for me. I’ve struggled to find my rhythm ever since our move in the spring. We’ve been in California 8 months now, I can’t keep using the move as an excuse! We are enjoying California living and are looking forward to the boys growing and the opportunities we have for exploring the West coast.

I’ve been contemplating whether or not I want to continue blogging. It’s hard not getting caught up in the numbers. I’m part of a lot of blogging groups and some support groups on Facebook. Comparing my little piece of the internet to all of these other “more successful” bloggers brings me down a little bit. I’ve taken a step back from those pages and am just enjoying being me.

It’ll be fun (hopefully?) to look at my annual stats from WordPress.

Well, it could have been fun, however the annual stats report hasn’t come in yet (as of 8:30pm PT on 12/30) and I’m hitting “schedule” on this post soon! If the report comes in and I’m available, I’ll edit this post as needed.

Sew You Think You Can Cook was viewed 40,349 times – that’s 2,535 more times than last year! Definitely not as big a jump as between 2014 and 2015, but my social media presence has been gaining great ground. My Facebook page has reached over 1,000 followers; if you’re one of them I thank you – keep clicking and please keep sharing!

Last year, the majority of my referrals came from Foodgawker. I’ve been quite proud of my photography skill advancement this year thanks to my new macro lens (sure, it’s still got ways to go), but the time and effort I’ve been able to expend towards submitting to Foodgawker and other similar “food porn” sites hasn’t been up to what it used to be. My acceptances have had a higher percentage, but I’m simply not submitting as often as I like or should. I’ll work on getting my images into more public spaces in the future.

This year, my most popular referrer were search engines (mostly Google and Bing), funnily enough though I don’t know what people are searching to reach me!

I’m fairly positive that my busiest day of the year was December 1st when I wrote about having lost our Christmas ornament box. Thanks to fellow military spouses who connected to my pain and shared my post on their own Facebook pages. It was my highest grossing Facebook post ever, reaching over 2,000 people alone! While I don’t think we’ll ever get our box of Christmas memories back, I’m blessed to have the people in my life who can help me make new memories and remind me that it’s still just “stuff.” I was touched when I received a surprise package from my mom’s step-sister with a kind note, a brand new Auburn ornament, and a sweet book for the boys.

And now for the top five recipes of 2016, these are in ranking order:

  1. BBQ Pulled Pork Pasta: A perfect way to use up leftovers!
  2. Carolina BBQ Pulled Pork: A tangy spin on slow cooker pork!
  3. Pot o’ Gold Cookies: Save these addicting cookies for St. Patrick’s Day!
  4. Chocolate Cherry Brownie Pie: This decadent pie was one of my favorite desserts this year, too!
  5. Cappuccino Crinkle Cookies: Save these caffeinated cookies for the adults!

Top 5 posts of 2016 | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

To see more popular recipes click here: An InLinkz Link-up

BBQ Pulled Pork Pasta

Once upon a time I saw a bbq spaghetti on an episode of Diners, Drive-ins, and Dives. I couldn’t shake the urge to try it, so when we had a lot of leftover pulled pork from the Super Bowl I knew I’d have to make some barbecue pasta sauce. Because I stored the leftover pork and sauce separately I used a bottled barbecue sauce instead of the Carolina BBQ for this recipe.

I just loved this mashup of cuisines. It takes your tastebuds a moment to get over the “culture shock” of a spicy, smokey, sweet sauce instead of the expected acidic tomato sauce.

I urge you, the next time you have leftover pulled pork, do something a little different and try this barbecue pasta instead!

BBQ Pulled Pork Pasta

Ingredients:

  • 3 1/2 C dry pasta
  • 1 C tomato sauce
  • 3/4 C barbecue sauce
  • 1/2 C water
  • 3 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/4 C chopped fresh basil (I used Gourmet Garden lightly dried herbs)
  • 2 C cooked, pulled pork
  • 2 scallions, sliced

Steps:

  1. Cook pasta in boiling salted water, until al dente. Drain.
  2. In a medium saucepan, combine tomato sauce, barbecue sauce, water and tomato paste. Bring sauce to a simmer over medium-high heat. Stir in the herbs and pulled pork.
  3. Put drained pasta into the pasta sauce. Garnish with the scallions.

*This recipe is adapted from Anna at http://hiddenponies.com/2013/05/bbq-pulled-pork-pasta/*

BBQ Pulled Pork Pasta is a fantastic way to use up leftover pulled pork! From Sew You Think You Can Cook

BBQ-Ranch Pork Pizza

Do you remember that Carolina BBQ Pulled Pork we enjoyed during the not-so-enjoyable Super Bowl? (It’s okay, Cam, I still heart you.) And do you remember how I said we had a LOT of pork? Seriously, we ate pork for a full week. As much as I love pork, we needed a good break from it after that.

One of the leftover ideas I had was to make pizza. Seriously, this pizza might be my favorite pizza I’ve made at home. I used a store bought crust to make life a little easier but made my own sauce using the Carolina BBQ as a base. It was fun!

An Original Recipe

BBQ-Ranch Pork Pizza

 Ingredients:

  • 3/8 C Carolina BBQ sauce
  • 1/8 C buttermilk ranch dressing
  • 1 tbsp tomato paste
  • 1 tsp molasses
  • 1 (11 oz) refrigerated pizza crust
  • 1 C Carolina pulled pork
  • 8 oz shredded mozzarella cheese
  • 1 tbsp diced red onion
  • 1 tsp fresh parsley (I used Gourmet Garden lightly dried herbs)
  • 1 scallion, green parts only

Steps:

  1. Preheat oven to 425 degrees F. Place pizza dough on a baking sheet.
  2. Make sauce: In a small bowl whisk together BBQ sauce, ranch, tomato paste, and molasses.
  3. Spread sauce on pizza dough, leaving a 1″ crust. Top with cheese, pork, onion, and parsley.
  4. Bake 10 minutes. Allow pizza to cool 5 minutes. Garnish with chopped scallions.

BBQ-Ranch Pork Pizza  Sew You Think You Can Cook

A BBQ Potluck

This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!

BBQ potluck

Here is a sampling of the recipes brought to the BBQ potluck:

I am really excited for our meeting in a couple of weeks when we’re having breakfast!!

    Paprika Pork Tenderloin

    When I made the baked beans for yesterday’s #SundaySupper post I needed the perfect entree to serve them alongside. I went deep into the archives (over four years ago) to a favorite I used to make often back in the days before the blog. This pork tenderloin is inspired by something Bobby Flay made on his Food Network show Barbecue Addiction.

    On the show Bobby used a 4lb rack of pork and put it in a brine for 12 hours. He then made a rub and grilled it. He also made a barbecue sauce. I altered this. I used a 2lb pork tenderloin, omitted the brining part of the prep, adjusted the rub, and baked it in the oven after a sear. I did make the barbecue sauce though!

    When I made this pork last week we got to take advantage of the cast iron skillet – which saved us one dirty dish – woohoo! I also no longer had fennel seeds, but they weren’t missed.

    Corn on the cob makes a perfect side to accompany this pork when it’s in season. As do sweet potato fries. And of course, some Whiskey Bacon Baked Beans!

    Paprika Pork Tenderloin

    Ingredients:

    • 2 tbsp paprika
    • 2 tsp cumin
    • 2 tsp ground mustard
    • 1 tsp black pepper
    • 1/2 tsp kosher salt
    • 2 lb pork tenderloin
    • 1-2 tbsp canola oil

    Steps:

    1. Preheat oven to 450 degrees F.
    2. In a small bowl combine all of the spices. Rub mixture over the pork.
    3. Heat the oil in a cast iron skillet over medium-high heat. When hot sear the pork on all sides, 3-4 minutes per side to create a crust.
    4. Transfer skillet to the oven. Bake 25-30 minutes, or until cooked through. (An internal temperature of at least 145 degrees F) Let pork rest 5 minutes before serving.

    Note: If you don’t have a cast iron skillet or another oven save skillet simply transfer the pork loin to a lightly greased casserole dish.

    Paprika Pork

    Sherry Paprika Barbecue Sauce

    Ingredients:

    • 1 C ketchup
    • 1 C cooking sherry
    • 1/2 C chicken stock
    • 1/2 C dark brown sugar
    • 2 tbsp mustard (I used El Diablo Texas Chili)
    • 1 tsp dried thyme
    • 2 tbsp paprika

    Steps:

    1. In a small sauce pan over medium-high heat combine all ingredients. Bring to a boil and reduce to a simmer. Allow to reduce and thicken to desired consistency.

    Slow Cooker Hoisin Chicken

    As I sit here, trying desperately to come up with a Next Food Network Star style story behind the dish I find myself coming face-to-face with writer’s block.

    I don’t have any personal connection behind this dish. And it has all of the usual selling points: Slow Cooker, Chinese food, Barbecue, chicken. Easy, fast, delicious. Wait? Chinese food and barbecue in the same dish? Absolutely!

    Hoisin sauce is used in China in a similar manner that Americans use ketchup or barbecue sauce, and by shredding the chicken you get the same versatility you get with pulled pork barbecue. You can turn this slow cooker meal into lettuce wraps like the original recipe, serve it atop steamed brown rice like I did, or even make it into a sandwich.

    Slow Cooker Hoisin Chicken

    Ingredients:

    • 1 onion, sliced
    • 1/2 bell pepper, sliced
    • 2 boneless, skinless chicken breasts
    • 1 jar (8.5 oz) hoisin sauce
    • 2 tbsp soy sauce
    • 3 tbsp water
    • 2 tbsp grated fresh ginger
    • 1/2 tbsp minced garlic
    • 2 scallions, chopped

    Steps:

    1. Place sliced onions and peppers in bottom of slow cooker. Season chicken with S+P and place on top of vegetables.
    2. In a small bowl whisk together hoisin, soy, water, ginger, and garlic. Pour over chicken.
    3. Cook on low 5-7 hours.
    4. Shred chicken and return to sauce.
    5. Serve with steamed rice. Garnish with scallions.

    *This recipe is adapted from Rebecca at http://whoneedsacape.com/2014/05/crock-pot-chicken-lettuce-wraps/ *

    Hoisin Chicken

    Disclaimer: This post contains affiliate links.