Tag Archives: Pork

Pork Burritos & a Giveaway!!

25 May

Let’s see how astute you guys are today.

How many of you know how much I love burritos?

How many of you know how much I love Pork?

How many of you know how much I love America’s Test Kitchen?

How many of you know that this is my ONE HUNDREDTH post??????

How many of you know that it’s my birthday this week?!?!!!?!

How many of you are sick of me asking you questions?????

What is the whole POINT of this post??!?!

Besides me telling you about these awesome burritos (they were awesome) I have decided that I want to give you a present for my birthday.

You’ve seen me post a couple of recipes about my newest cookbook, Slow Cooker Revolution. I am seriously in love with this cookbook. I love my slow cooker, I use it all the time. I even have a smaller slow cooker that I use for dips mostly (and desserts!). What I like most about this cookbook is that it’s more than just throwing stuff in the slow cooker and letting it do it’s thing. While there are some recipes that throw everything into the slow cooker and it comes out great, there are other recipes that just fall flat. By doing a little extra grunt work before putting everything into the slow cooker, the flavor comes out 1000x more.

Well, the lovely people at America’s Test Kitchen are letting me giveaway a copy of Slow Cooker Revolution to one of my readers! Chock full of 200 recipes, from breakfast, lunch, dinner, dessert, sides, and everything in between, even if you don’t win this copy you need to buy this book if you love slow cooker’s like I do!

So, how do you enter to win? Simple. Just leave a comment telling me what’s your favorite way to use your slow cooker!

Want extra entries?????

1. Follow me (@kitchenmisfit) and America’s Test Kitchen (@TestKitchen) on Twitter and Tweet: I ¬†just entered to win a copy of @TestKitchen Slow Cooker Revolution from @KitchenMisfit Enter here! http://wp.me/pVDUw-hn

2. Like Tales from a Kitchen Misfit & America’s Test Kitchen on Facebook and leave a separate comment.


1. Please make sure to include your email address so I know how to contact you! (I’m pretty sure you have to put your email address in order to comment, but just to make sure!

2. Please make sure to leave separate comments for each entry

3. Entries will be accepted until midnight of May 29th

4. Winner will be announced sometime on May 29th via random.org

Full Disclosure: Slow Cooker Revolution was purchased by myself. All opinions are my own and I was under no obligation to review the cookbook. I just really love America’s Test Kitchen ūüėČ

And now, I know ya’ll are dying for this Pork Burrito recipe. So here ya go!

Pork Burritos

From America’s Test Kitchen

Pork Filling

  • 2 onions, minced
  • 1/4 cup chili powder
  • 3 tbsp vegetable oil
  • 6 garlic cloves, minced
  • 1 minced canned chipotle chili in adobo sauce
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 15oz can tomato sauce
  • 2 tsp sugar
  • 3lbs boneless pork butt roast, trimmed and halved
  • salt and pepper
  • 1 tbsp fresh lime juice
Microwave onions, chili powder, oil, garlic, chipotles, coriander and cumin in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir tomato sauce and sugar into slow cooker. Season pork with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until pork is tender, 9-11 hours on low or 5-7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat. Let remaining liquid settle for 5 minutes, then skim the fat off the top.
Toss shredded pork with 1 cup braising liquid. Stir in lime juice. Add more braising liquid if necessary.
To Make Pork Burrito:
  • 2-4 large whole wheat tortilla
  • 1 can black beans, drained and rinsed
  • 1 cup cooked white rice
  • juice of 1-2 limes
  • 1 cup chopped cilantro
  • 2 large tomatoes, seeded and chopped
  • 1 can green chilies
  • 2 avocados
  • 1-2 cups shredded cheese
Combine rice with half of chopped cilantro and half of lime juice and mix thoroughly. Warm beans in microwave 1-2 minutes. Combine tomatoes with remaining cilantro and lime juice and green chilies. Mash avocados and set aside.
To assemble burritos, first warm tortilla in microwave for 20 seconds. Then layer rice, beans, avocado, tomatoes, pork and cheese on top. Fold in the sides then roll the burrito. Cover in foil. To eat, unwrap the burrito from the foil. Eat!

Restaurant Review: Cafe Polonia

9 Dec

It was my Mother-in-law’s birthday this past weekend and she asked, no, DEMANDED that we go to Cafe Polonia. Located in Andrew Square in¬†South Boston, Cafe Polonia opened up in 2003 and is touted as the ONLY¬†Polish restaurant in Boston. Being married to a Polish boy, this is quite a sad thing for him. We had been to Cafe Polonia before and were very happy to come back.

Cafe Polonia is VERY small. It reminds me of the original Ten Tables in Jamaica Plain because it pretty much has the same amount of tables. Reservations are a MUST, especially if you have a big group. We had reservations for 2PM on a Sunday and there were a few occupied tables.

I ordered their coffee ($3) which was strong and very tasty. Hubby ordered the Okocim beer upon the recommendation of the server. I managed to steel a sip and I enjoyed it. A slightly darker lager, hubby said it reminded him of a good Munich style lager.


For an appetizer we ordered the Kishka (Blood Sausage, $8) and the Keilbasa Twists ($8). Teri, my mother in law, was terrified of trying the Blood Sausage, but hubby and I gladly ate the rest.

They serve their blood sausage ground up, not in the casing, unlike most English/Irish places. I can only describe their blood sausage as very meaty with subtle spices and carmelized onions on top. The gherkins served with the sausage had a nice punch and crisp to it. And in case you were wondering just how Polish my husband is, we played Who Stole the Kishka at our wedding.

I really enjoyed their kielbasa twists. They were extremely crispy and served with a good mustard. Those were eaten up pretty fast. Definitely a must at any Polish restaurant.

My mother-in-law ordered the Borsch (Beet soup, $6) and hidden in the depths of the very purple broth were delicious mushroom and meat ravioli. The broth was very flavorful, but I wouldn’t recommend wearing white, since even the smallest drop will get on your clothes.

She also ordered the Stuffed Cabbage ($12), which were stuffed to the brim with rice, pork, and other assorted spices, served with a mild tomato sauce. The tomato sauce didnt’ impress me, but the cabbage was very good, although I was surprised the dish wasn’t warmer.

Three of us ordered one of the specials of the day, which was a big Potato Pancake stuffed with ham, bacon, and topped with sour cream and a sunny side up egg ($16). You can tell from the picture that there was no lack of crispiness. The outside was perfectly crispy, and the inside was like an explosion in my mouth. The 2 different kinds of pork plus the egg and sour cream was just amazing. And I didn’t feel like I was going to explode after this meal.

Mr. Kitchen Misfit ordered the Potato Dumplings with Goulash ($14) and it was served with a pickle salad and a pickled beet salad. The meat was tender, the dumplings were very good, and I liked the pickle salad as a nice contrast to the rest of the meal.

And of course, we couldn’t leave without sampling the dessert. My mother in law ordered the chocolate babka ($7) which wasn’t what I was expecting. I was hoping for a traditional babka cake, and this was more like a regular chocolate cake with ganache in the center. Don’t get me wrong, it was very good, moist and spongy and the ice cream was very good, but I expected a traditional babka.

By the end of the meal we were happy and pleasantly full. If you like Eastern European cuisine, you must put Cafe Polonia on your list of must places to eat! Cafe Polonia has also opened a new location in Salem, MA. Now if Boston would just get more Polish restaurants!

Cafe Polonia on Urbanspoon

Vanilla Bean Spiced Pork Chops

18 Nov

So one day I was perusing Twitter when I saw that Katie over at Good Life Eats and Jamie at My Baking Addiction were hosting a Holiday Recipe Exchange with a different ingredient every week and a chance to win some fabulous prizes. I thought, Hey, I can do that! Sounds like fun!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.


When I was thinking about what I wanted my submission to be for this week I wanted to think outside the box. There was a good chance almost everyone would be submitting baking recipes, and there was no rule stating that it HAD to be something sweet, even though the first thing you think of with an ingredient like vanilla is something sweet, cookies, cupcakes, ice cream, you get the drill. So I started thinking about what I could do with a vanilla bean.

Then I did a Google search (Where would we be without Google? Lost, that’s what) on vanilla dry rub and came up with A LOT of good ideas. I decided to make a dry rub for some pork chops that I was planning on buying.


Vanilla Bean Dry Rub

  • 1 vanilla bean, scraped, with the actual bean chopped into small pieces
  • 1 tbsp light brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • salt and white pepper, sprinkle or two

I took two thick cut pork chops (it equaled just under a pound) and cut then in half. Combine the dry rub ingredients together, I find using my hands to mix everything together works best. You can really smell the vanilla as everything comes together.

Apply liberally to the pork chops, making sure to get all sides. The chopped pods will probably fall off, so just put them back on after. Either make immediately or store in your refrigerator for up to 24 hours.

Once your ready to cook with them preheat your oven to 450 degrees. Then grab your cask iron skillet and put it in medium high heat on the stove top. Cover with olive oil and once the oil is hot add your pork chops. Cook on each side for about 3-5 minutes, remove from pan and then set aside.

At this point I made an apple/onion mixture which involved 2 apples, cut into chunks, and half a medium onion, sliced along with 1/4 cup of apple cider, and a dash of the following: garlic powder, cinnamon, nutmeg and allspice. Mix together thoroughly and add to the skillet and cook for an additional 5 minutes, until slightly soft. Add the pork chops to the top and put it in the oven for about 15 minutes.

I also made some roasted red potatoes to go along with this lovely concoction.

It came out really delicious and very different from what I normally do with pork chops. You can clearly see the vanilla bean and there is an essence of vanilla that compliments the pork in a great way. And the juices from the apple/onion mixture also taste great on the pork.

So hopefully in my attempt to be original you’ll ALL vote for me (voting opens on November 21st!), so I’ll win the fabulous swag gift from Beanilla.

%d bloggers like this: