Kalua Pork Sliders

It's no secret that I love recreating my favorite restaurant meals at home. There's something insanely satisfying about knowing that I can make something just as delicious in my own kitchen as what some chef once created in an overpriced restaurant. It's like saying, "See! I can run with the big dogs too!" And we all need a little ego boost every now and then, right?

This meal in particular was inspired by the great folks at Ono Hawaiian Cafe right here in good old Boise, Idaho. This is the place where Dane and I celebrated our engagement-versary and the restaurant that catered our wedding! We had so many compliments on the food at our wedding... no one left hungry (as I've experienced personally at some weddings) and everyone agreed that the food was delicious. I'll be the first to tell you, it's worth every penny to have these guys cater your event!

Anyway, Ono has quickly become one of our very favorite restaurants. And every time we go we order the Kalua Pork Sliders for an appetizer, regardless of how hungry we are. They're simply too good to pass up! Salty, flavorful pork, sweet crispy onion straws, fluffy, Hawaiian rolls, and juicy pineapple... how can you say no to that? I'm telling you, the combination is downright crave-able.

Well, since we can't exactly afford to be eating out all the time, I decided to take it upon myself to recreate these bad boys at home. And judging by the non-stop "yum" coming from my husband and the decided lack of leftovers for the next day (despite ample amounts of food), I'm pretty sure I hit the nail on the head with this one. Seriously... they turned out so good! I could hardly keep from eating half the batch in one sitting, all by myself. And you guys won't believe how easy they were to make! It does take some planning ahead to allow the pork to roast low and slow, but otherwise the process couldn't be simpler. Almost too simple, because now I find myself wanting to make them like every other day. But alas, I must refrain, for I have no desire to look like a 300-pound Samoan guy.

But seriously... make these. Today. Thank me later.

Roasted Garlic White Bean Dip

Thanksgiving is fast approaching, friends, and chances are that your dip repertoire could use a little updating.

Oh come on, admit it... your family has eaten more of that sour cream + ranch packet dip that you serve at every single family function than anyone really cares to think about. Time for a change, friends.

This dip is too easy - and too tasty - not to share with you. Chances are that you already have everything you need to make this dip in your kitchen right now. (...especially if you're like me and have a mild obsession with cannelini beans.) The hardest part is going to be roasting the garlic, which is really a put-it-in-the-oven-and-forget-about-it-for-an-hour kind of thing anyway. Seriously... beans, roasted garlic, olive oil, lemon juice, salt, and a little rosemary. That's it. Almost as easy as that ranch dip. And waaay better for your heart.

And this dip is sure to be a crowd-pleaser. It's creamy, it's slightly garlicy with that distinctive fruity olive oil flavor, and goes great with Stacy's Parmesan, garlic, and herb pita chips. Or you could make your own pita chips, if you're feeling like an overachiever, but I don't want you to stress yourself. Plus it's packed with protein, good, heart-healthy fats, and antioxidant-rich garlic, so you can't go wrong. Make this as part of your Thanksgiving appetizer spread or make it as an after school/work snack... just make it. Trust me.

Chorizo-Pepper Empanadas

Feliz Cinco de Mayo, mis amigos! I have to work this evening, so Dane and I celebrated this festive occasion last night. Can't let a little thing like work keep me from enjoying some good Mexican food and a cold Corona. :)

My favorite magazine subscription is to Better Homes and Gardens, and when I flipped through the food section and saw this recipe I immediately ripped it out and put it on the menu for this week. It's not traditional by any means - I'm sure puff pastry is not something you'll easily find in Mexico, after all - but it is a fantastic twist on an old idea. These little hand pies are simply scrumptious, and would make a perfect appetizer for a Mexican-themed party since they're just irresistibly pop-able. For Dane and I though, we just ate a few with some chips and fresh salsa on the side, and they made a great meal! The puff pastry provides a wonderful, flaky crust that just melts in your mouth, while the filling is amazingly flavorful and complex, with a lovely little kick. Mexican chorizo can be overwhelming if not paired well, but cooking it down with other flavors really mellows it out and brings out its flavor without going overboard. We have a little bit of the filling left over, and I'm definitely seeing some breakfast burritos in our future, too.

Give this a try and you'll see why... I'll definitely be making these again!

Dinner Party: Crostini Alla Romana & Toasted Ravioli

Crostini Alla Romana
from Food Network

Crusty bread, salty prosciutto, melty mozzarella... what more could you ask for?

Ingredients
12 1/2 slices baguette or ciabatta
12 thin slices prosciutto
1 pound fresh mozzarella, cut into slices


Directions
1. Preheat oven to 375. Bake slices of bread until crispy and golden around the edges, about 8 minutes. Place prosciutto slices and mozzarella on the crostini and return to the oven to melt the cheese, about 8 minutes more.

I think next time I will improve this by doing 2 things. First, I will prebake the crostini for about half the time - after baking for a total of 16 minutes the bread was almost too crunchy, and was a little painful to eat. Secondly, I will use more of both the prosciutto and the mozzarella, so we will have more flavor from the toppings and less of the bread. The recipe from food network also includes a sage butter for drizzling, which I opted not to make because I ran out of time. Including the sage butter may also improve the dryness of this crostini.

Toasted Ravioli
from Cookbook Confessions

These tasty little numbers were a huge hit. Crispy on the outside, soft, gooey cheese on the inside, and the perfect size for an appetizer... 2 bites and you're done. They paired well with both marinara and alfredo sauces for dipping, as well. If you plan to make these for a dinner party like I did, plan to make a lot... these guys go fast!

Ingredients
2 tablespoons whole milk or buttermilk
1 egg
1/4 cup Italian breadcrumbs
1/2 teaspoon salt
1/2 package refrigerated ravioli
3 cups vegetable oil for frying
1 tablespoon Parmesan cheese
marinara and/or alfredo sauce for dipping

Directions
1. Combine milk and egg in a shallow bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, then coat with breadcrumbs.
2. In a large heavy pan, pour the oil to a depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown when added. Fry ravioli, a few at a time, 30 seconds - 1 minute per side or until golden. Drain on paper towels.
3. In the microwave or on the stove, heat desired sauce for dipping. Sprinkle the ravioli with Parmesan cheese and serve immediately with the hot dipping sauce.