Everyone’s favorite, am I right? There are so many recipes out there, but I really like this one.

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You will need Apple Juice, Chicken Broth, Worcestershire sauce, Onion Powder, Garlic Powder, your favorite BBQ-Sauce, Brown Sugar, Salt and Pepper, and Meat, of course. Originally, you need to use boneless Pork Shoulder, but I like to make the Pulled Pork with Pork Tenderloin.

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You cut each piece Tenderloin into 4-5 pieces. Put the pieces in a slow cooker.

Mix all other ingredients together and pour over the meat. Turn the slow cooker on high heat and cook for 5-6 hours.

Take the Meat out of the slow cooker and with two forks pull the meat apart. If it’s hard to pull apart, then the Meat needs more time. Put the Meat back into the slow cooker and put it on, keeping warm.

I like to eat Pulled Pork on my homemade Burger Buns with Mayo, Coleslaw Salad, Tomato, and BBQ-Sauce.

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Ingridients

• Pork Tenderloin, 1,2kg
• Orange Juice, 300g
• Chicken Broth, 300g
• BBQ Sauce, 150g
• Onion Powder
• Garlic Powder
• Salt, Pepper
• Brown Sugar
• Worcestershire Sauce

For the Pulled Pork Sandwich:

• Burger Buns
• Coleslaw Salad
• Tomato, sliced
• Mayo
• BBQ Sauce

Instructions

Cut each piece Tenderloin into 4-5 pieces. Put the pieces in a slow cooker

Mix all other ingredients together and pour over the meat. Turn the slow cooker on high heat and cook for 5-6 hours.

Take the Meat out of the slow cooker and with two forks pull the meat apart. If it’s hard to pull it apart, then the Meat needs more time in the slow cooker on the warm setting. If the meat pulls apart nicely, then after pulling it apart, you can put it back in the slow cooker to keep it warm (if you are ready to serve the Pulled Pork, you can leave the slow cooker off but if you aren’t quite ready to serve it yet, just keep it on the warm setting).

You can serve the Pulled Pork on a Burger Bun with Mayo, Barbeque Sauce, Tomatoes, and Coleslaw Salad. Enjoy!

We had Pulled Pork today, and I made these amazing Burger Buns for the Pulled Pork. I tried a new recipe and I will stick with this recipe in the future.

The difference in this recipe is, that you cook your dough, or a portion of your dough. Its not much more work, and the difference is incredible.

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You start with the portion of the dough, that needs to be cooked. You take 60g Milk, 25g Water and 20g Flour. Put everything in a cooking pot and whisk constantly while cooking on high heat. Whisk and cook until it gets solid. Transfer the dough into a different bowl and let it cool down.

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For the main dough you need 120g warm Milk, 9g yeast, 320g Flour, 1 Egg, 1 Egg Yolk, 1Tsp. Salt, 1Tsp. Sugar and 45g melted butter.

Combine warm Milk with Yeast and Sugar. Let it stand for 5 min.

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Put the Flour, the Egg and the Egg yolk, Salt, melted Butter in the mixer with a dough hook, add the Milk and the cooked dough. Knead the dough for 6 min.

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Cover the dough with plastic wrap and let it stand for one hour, or till it’s doubled in size.

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Gently deflate the dough and divide it into 8 pieces.

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Roll each piece into a perfect round ball. Place each piece on a baking tray, covered with parchment paper or well greased.

Cover the buns with plastic wrap and let them rise again for 30 min.

In the meantime, preheat the oven to 410 Fahrenheit.

Make a egg wash with 1 Egg yolk and 2 Tbs. of Water. Brush each bun with the egg wash, put some sesame on each bun and bake them for 15 min.

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It’s still cold outside so I decided to make a soup! Soup is always good, not just when the weather is cold. My husband loves this soup, the kids pick the peppers out. It’s hard to find a recipe that the whole family likes.

You will need chicken breast, red peppers, onions, chicken broth, garlic, heavy cream and cheese whiz. Cheese whiz makes the soup thicker and creamy. If you don’t want to use cheese whiz, you can use cream cheese instead. Mix cream cheese with the chicken broth until it’s smooth, then add it to the soup.

Cut the meat into thin short stripes. Marinate the chicken breast with olive oil, Greek seasoning, salt and pepper and grated garlic. Let it stand vor 30 min. You can also marinate the meat a day before und place it in the fridge. Cut peppers and onion in dices.

Preheat a skillet with 2 Tbsp. olive oil over high heat. Fry the chicken until it is a nice brown. Add 1 Tbsp. olive oil and add onions and red peppers. Fry another 5 minutes or so.

If your skillet is not deep enough for the soup, stuff the meat, onions and peppers into a larger pot.

Peel some potatoes and cut them into cubes, add to the meat.

Add some chicken broth and heavy cream, then cook for 30 minutes on low heat. Add cheese whiz and cook for another 20 minutes. Stir in between from time to time.

Ingredients (serves 4)

• 4 chicken breast
• 1 Tbsp. olive oil
• 1 red pepper
• 1 onion
• 2 potatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 3/4 cup cheese whiz
• salt, pepper
• Greek Seasoning

Instructions

Cut meat into thin short stripes. Marinate chicken breast with olive oil, Greek seasoning, salt and pepper and grated garlic. Let stand for 30 min. You can also marinate the meat a day before und place it in the fridge. Cut peppers and onion in dices.

Preheat a skillet with 2 Tbsp. olive oil over high heat. Fry chicken until it is a nice brown. Add 1 Tbsp. olive oil and add onions and red peppers. Fry another 5 minutes or so.

If your skillet is not deep enough for the soup, stuff the meat, onions and peppers into a larger pot.

Peel the potatoes and cut them into cubes, add to the meat.

Add chicken broth, heavy cream and cook that for 30 minutes on low heat. Add cheese whiz and cook for another 20 minutes. Stir in between from time to time.

Enjoy!

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I love our Sunday breakfasts with my family and since Easter is coming, I was looking to make something for our Easter breakfast. Today I made these Easter Bread Wreaths, and they are delicious. I think they will make the Easter breakfast special.

They are not too sweet, so if you have a sweet tooth, you should add a little bit more sugar, or you could top the wreaths with some icing.

First you start with the dough. You will need warm milk, yeast, sugar, flour, butter and salt.

Put sugar and yeast into warm milk, whisk till it’s combined. Put flour and salt in the bowl of a stand mixer, then pour the yeast milk over the flour. Cover the milk with flour and let it stand for 10-15 minutes.

After the waiting time, add eggs and butter to the bowl.
Attach dough hook and mix for 6 minutes.

Cover the dough and let it rest 1,5 hours in a warm place.

When the dough has risen, put the dough on a floured surface and devide the dough in 14 equal pieces. I pinch off “balls” of dough using my thumb and index finger. Then I do the same with the remaining dough.

Roll each portion into equal sized rope pieces (14-inches each). Twist two pieces together and pinch at ends, forming a wreath. Continue with remaining pieces.

Prepare a baking sheet, lined with parchment paper. Put the wreath on the baking sheet, cover with a kitchen towel and let it rest for 30-40 minutes. In the meantime prepare the egg wash. Combine 1 egg yolk with 2 Tbsp. milk . Preheat oven to 360 F.
Brush each wreath with egg wash. Garnish with sprinkles or other decoration.

Bake for 15 minutes or until golden brown.

Now you may decorate the wreath as you wish.

Ingredients for 7 wreaths

• 2 and 3/4 cup flour
• 1 cup warm milk
• 2 eggs
• pinch of salt
• 1/4 cup sugar
• 1/2 cup butter unsalted
• 1 Tbsp. dry yeast
• 1 egg yolk
• 2 Tbsp. milk

Instruction

Put sugar and yeast into the warm milk, whisk till it’s combined. Put flour and salt in the bowl of a stand mixer, then pour the yeast milk over the flour. Cover the milk with flour and let it stand for 10-15 minutes.

After the waiting time, add eggs and butter to the bowl.
Attach dough hook and mix for 6 minutes.

Cover the dough and let it rest 1,5 hours in a warm place.

When the dough has risen, put the dough on a floured surface and devide the dough in 14 equal pieces.

Roll each portion into equal sized rope pieces (14-inches each). Twist two pieces together and pinch at ends, forming a wreath. Continue with remaining pieces.

Prepare a baking sheet, lined with parchment paper. Put the wreath on the baking sheet, cover with a kitchen towel and let it rest for 30-40 minutes.

Preheat oven to 360 F.

Prepare the egg wash. Combine the egg yolk with milk . Brush each wreath with egg wash. Garnish with sprinkles or other decoration.

Bake for 15 minutes or until golden brown.

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Bread is really easy to make. When I bake bread, I wonder why I even buy any, because it is really easy and fast when making it yourself, except the dough rise. It takes a while.

You will need warm water, warm milk, yeast, salt, sugar, butter and apple sauce (optional).

Dissolve the yeast in a glass with the lukewarm water, add the salt, cover it and then set the glass aside for a good 30 minutes. It will not rise a lot, because of the salt.

Then put flour, warm milk, soft butter, and applesauce in a bowl, add the yeast salt water mixture and knead everything together very well. I include applesauce, because it gives the bread a special crumb and the bread does not get dry. But if you do not want to open a glass, you can also omit the applesauce.

It should be kneaded vigorously for at least 5 minutes, the best is 7-10 minutes. So the flour can bind best and the glue will unfold. Cover the dough and allow it to rest for at least 1 1/2 hours in a warm place. The dough is relatively “soggy”, which is quite normal. Do not add more flour.

When the dough has risen, punch it down and divide the dough in half. Roll each half into a rectangle on a lightly floured surface. Roll the rectangle up into a cylinder, and place it seam-side down in a lightly greased bread pan (I used a 9-inch bread pan). Cover and let it rise in a warm place for one hour.

Preheat oven to 425 Fahrenheit. When the loaves have risen to double the size, place them in the preheated oven. Bake for 5 min, then lower the temperature of the oven to 355 Fahrenheit and bake for another 40 min.

Let the bread cool, before slicing.

Ingredients for 2 loaves of breads

• 8 1/3 cup flour
• 1 1/4 cup water, lukewarm
• 1 1/4 cup milk, lukewarm
• 20 g salt
• 15 g sugar
• 20 g yeast
• 1/4 cup butter
• 2 tablespoon applesauce (optional)

Instructions

Dissolve the yeast in a glass with the lukewarm water, add the salt, cover it and set the glass aside for a good 30 minutes.

Then put flour, warm milk, soft butter, and apple sauce in a bowl, add yeast salt water and knead everything together very well.
It should be kneaded for at least 5 minutes, the best is 7-10 minutes.
Do not add another flour. Cover the dough and allow to rest for at least 1 1/2 hours in a warm place.

When the dough has risen, punch it down and divide the dough in half. Roll each half into a rectangle on a lightly floured surface. Roll the rectangle up into a cylinder, and place it seam-side down in a lightly greased bread pan (I used 9-inch bread pan). Cover and let rise in a warm place for one hour.

Preheat oven to 425 Fahrenheit. When the loaves have risen to double the size, place them in the preheated oven. Bake for 5 min, then lower the temperature of the oven to 355 Fahrenheit and bake for another 40 min.

Let it cool before slicing.

I have been asked many times to share this recipe. It is not very low in fat, but it’s delicious!

You will need fresh chicken breast, fresh mushrooms, red pepper, beef broth, Greek seasoning, Ajvar, olive oil, whipping cream, table cream, white wine, garlic, corn starch and cheese. You can take mild Ajvar or the hot version. I took hot Ajvar, and it was just perfect. Not too hot.

The first thing to do is marinate the meat. Cut chicken breast in stripes. Mix with grated garlic, olive oil and Greek seasoning. Let it rest for 30 min. The meat can be marinated a day in adance. Then keep in the fridge.

Cut the pepper in cubes, mushrooms in slices.

Heat 2 Tablespoons of Olive oil in a skillet on high heat. Add marinated chicken and cook until it’s brown. Put the chicken in a baking dish.

Add 2 tbs. of olive oil to the skillet. Add peppers. Cook on medium heat for 5 min.

Put the peppers in the baking dish.

Add again 2 tbsp. of olive oil to the skillet and cook the mushrooms until they are brown. Put them on top of the peppers.

Heat 1 tbs of olive oil in the same skillet over medium heat. Add the minced garlic and let it cook for 1 minute. Add white wine and let it cook for 2 min.

Add Ajvar sauce.

And whipping cream, table cream and beef broth.

Whisk the corn starch with whipping cream. Add to thicken the sauce.

Let it cook until it boils up. Add salt and pepper if needed.

Pour the sauce over the meat and vegetables.

Put grated cheese on top and bake on 350 Fahrenheit for 30 min.

Ingridients

• 1kg Chicken Breast
• 40 ml +7 tbsp. Olive Oil
• 3 Tbsp. Greek Seasoning
• 2 Tbsp. Beef broth
• 200 g Mushrooms, fresh
• 1 Red Pepper
• 2 Garlic Cloves
• 150 ml White Wine
• 3 Tbsp. Ajvar
• 400ml Heavy Cream
• 200 ml Table Cream (15%)
• 1 Tbsp. Corn starch
• 200 g Grated cheese
• Salt
• Pepper

Instructions

Cut chicken breast in stripes. Mix with grated garlic, olive oil and Greek seasoning. Let it rest for 30 min. The meat can be marinated a day in adance. Then keep in the fridge.

Cut the pepper in cubes, mushrooms in slices.

Heat 2 Tablespoons of Olive oil in a skillet on high heat. Add marinated chicken and cook until it’s brown. Put the chicken in a baking dish.

Add 2 tbsp. of olive oil to the skillet. Add peppers. Cook on medium heat for 5 min.

Put the peppers in the baking dish.

Heat 1 tbsp. of olive oil in the same skillet over medium heat. Add the minced garlic and let it cook for 1 minute. Add white wine and let it cook for 2 min.

Add 2 tbsp. of olive oil to the skillet and cook the mushrooms until they are brown. Put them on top of the peppers.

Add Ajvar sauce, heavy cream, table cream and beef broth.

Whisk corn starch with heavy cream. Add to thicken the sauce.

Let it cook until it boils up. Add salt and pepper if needed.

Pour the sauce over the meat and vegetables.

Put grated cheese on top and bake on 350 Fahrenheit for 30 min.

You can serve this dish with rice or noodles.

Enjoy!

It’s BBQ Season again. I almost couldn’t wait. A Pizza from the BBQ is so delicious. While my family likes a plain Pizza, just Pepperoni or Salami and Cheese, I prefer a Pizza with Tuna and Onions, or even more with lot’s of vegetables, Olives and Feta cheese. In this recipe I’ll give you the basic recipe for the grilled pizza and you can choose your toppings.

The dough doesn’t need much of ingredients. Just flour, yeast, salt, sugar, olive oil and warm water.

First you combine yeast, sugar and warm water. Stir it until yeast is resolved. Let it rest for 15 min. If it has to go quick, and that is often like that, I just skip the 15 min. It works as well.

Put all the other ingredients in a bowl and add the yeast water. Knead it with hands or with the kitchen aid for 5 min. Cover the dough and let it rise for 1 hour or until the dough has doubled.

Divide the dough into 6 equal pieces.

Cover the dough with a kitchen towel or with tinfoil. Prepare the cheese and tomato sauce. You can either buy your favorite tomato sauce or take your homemade sauce.

Roll each piece on a floured surface until it has a thin shape. Take some semolina and litter it on a wooden board. Use enough or the dough will stick on the board. Put the dough on the wooden board and then put tomato sauce on it. Use as much as you like. My family doesn’t like too much sauce.

Put the grated cheese on top of the tomato sauce and then cover it with pepperoni or salami or what ever you like.

Put a Pizza stone on your BBQ and preheat it to 550 Fahrenheit.

Transfer the Pizza from the wooden board to the pizza stone with a spatula.

Close the BBQ and bake the pizza for 5 min. Don’t open the lid.

This is my pizza. Tomato sauce, cheese, tuna and onions and olives

Ingredients serves 6

• 500 g all purpose flour
• 300 g warm water
• 10 g yeast
• 30 g olive oil

• tomato sauce
• 1 kg cheese, grated
• pepperoni or
• topping of your choice
• semolina

Directions

First you combine yeast, sugar and warm water. Stir it until yeast is resolved. Let it rest for 15 min. If it has to go quick, and that is often like that, I just skip the 15 min. It works as well.

Put all the other ingredients in a bowl and add the yeast water. Knead it with hands or with the kitchen aid for 5 min. Cover the dough and let it rise for 1 hour or until the dough has doubled.

Divide the dough into 6 equal pieces.

Cover the dough with a kitchen towel or with tinfoil. Prepare the cheese and tomato sauce. You can either buy your favorite tomato sauce or use your homemade sauce.

Roll each piece on a floured surface until it has a thin shape. Take some semolina and litter it on a wooden board. Use enough or the dough will stick on the board. Put the dough on the wooden board and then put tomato sauce on it. Use as much as you like.

Put the grated cheese on top of the tomato sauce and then cover it with pepperoni or with toppings of your choice.

Put a Pizza stone on your BBQ and preheat it to 550 Fahrenheit.

Transfer the Pizza from the wooden board to the pizza stone with a spatula.

Close the BBQ and bake the pizza for about 5 min, depends how much toppings you have. It will take longer, if you have more toppings. Don’t open the lid.

In the meantime you can make the next pizza.

Enjoy!