Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, February 7, 2016

Big Game Pulled Pork BBQ Nachos

SO, I made pulled pork yesterday for these nachos. SO easy, so delicious. And no one wants to be trapped in the kitchen when the big game is on. Or, for me, any game!

Do the pork the day before or two days before and game day will be stress free.

Crock Pot Pulled Pork:

I like to use pork loin for my pulled pork, not traditional, but I like the leaner taste.

3-5 lb pork loin. Trim as much of the visible fat as you can and discard.
Mix marinade ingredients in a bowl-
1 cup apple cider vinegar
1/4 cup Worcestshire sauce
2 cloves minced garlic
1/4 cup Harissa (spicy hot pepper sauce) or you can substitute  any hot sauce
1/2 cup CHili Sauce (or Catchup)
 1 Tbsp salt
1 tbsp cracked black pepper
12/ cup brown sugar

Place pork loin in crock pot set on high and pour marinade over top. Cover and cook on high for 6 hrs. Take meat out and shred and return to sauce. Pile on toasted buns or use for Ultimate BBQ Nachos.

Mango Banana Dream Smoothie

Mango Banana Dream Smoothie


Layer in blender:

1 cup coconut water
1 cut up banana
1 cup fresh mango, cut in chunks
1/2 cup frozen raspberries
2 Tbsp flax seeds
3/4 cup plain yogurt

Give them a whirl and watch the happiness happen!

makes 2 servings

Saturday, September 26, 2015

Butternut Squash Soup with Bacon and Apple

Butternut Squash soup is such a satisfying meal in colder Autumn or Winter months. I love to serve it with hearty croutons and some pumpkin seeds on top.


2 tablespoons extra-virgin olive oil
2 celery stalks, diced
1 onion , diced
1 shallot, minced
4 cups cubed fresh butternut squash
2 stalks fresh thyme
4 cups organic chicken stock
1/2 teaspoon sea or Himalayan salt
1  teaspoon ground black pepper
1 cubed fresh Ginger Gold apple, (or any that is tart/sweet)
1-2  slices Applewood bacon, chopped
Pumpkin seeds, plain or toasted
Heat oil in a large Dutch Oven. Add  celery,  shallot, onion and bacon. Cook until vegetables have begun to soften,  3 to 4 minutes. Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is crisp and apple and butternut squash are soft, (5 min).  Pour in chicken stock. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove thyme stems. Use an immersion blender to purée soup. Or,  let the soup cool for 5 min. and carefully purée in batches in a blender. Serve topped with pumpkin seeds and toasty croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.

Saturday, August 8, 2015

Grilled Seafood Supper

I don't think there is anything better than fresh seafood grilled on a breezy summer night. I found shrimp and tuna steaks, freshly flown in from Alaska at the market and knew I had to make them into something special for dinner. The herbs compliment them both and everything was easy like a summer morning (or evening).


1 lb. fresh shrimp, deveined and tails off
1 tuna steak
4 small zucchini, cut into 3 pieces lengthwise
1/2 loaf crust french or Italian bread
1/2 stick butter, softened
large handful parsley
2 or 3 sprigs fresh mint
2 scallions, green and white parts
handful fresh basil
1 Tbsp balsamic vinegar
1 fresh lime, juiced
sea salt
cracked black pepper
1/2 jalapeno, sliced thin
extra virgin olive oil

Basic marinade/chimichurri- combine parley,mint, basil, salt and pepper, lime juice, scallions, salt and pepper, and 1 clove garlic- either in a food processor, mini chopper and mince by hand. Add 1/2 cup olive oil.

Divide into 4 parts. 1/4 -marinate tuna, keep chilled, (no longer than half hour).

1/4-  Zucchini marinade-Add the balsamic to the remaining marinade and cover zucchini, set aside.

1/4 Shrimp- add jalapenos to the mixture and marinate, set aside in fridge until ready to grill.
The remaining 1/4 sauce can be passed or drizzled over grilled tuna, shrimp and zucchini.

Bread- spread softened butter on the half, cut lengthwise, set aside.

When you are ready to grill, assemble the containers of marinated seafood, zucchini and bread on a sheet pan. Grill zucchini first, add bread, and lastly tuna and shrimp until cooked (8-12 min depending on setting of your grill.

Friday, August 7, 2015

Meditteranean Salad

I call this Meditteranean salad, but, really it can be anything you like. This salad combiens some of my favorite ingredients. Enjoy!

1 Bag prewashed baby arugula
4 cherry tomatoes, cut in half
1/2 cup kalamata olives, pitted
1/4 cup slivered sundried tomatoes
1/2 English cucumber, thinly sliced
1 can water packed white tuna

1 small jar marinated artichoke hearts, drained
handful; chopped parsley, basil
1/4 cup cubed feta cheese
1/2 lemon, juiced
2 Tbsp balsamic vinegar
1 Tbsp extra Virgin Olive Oil
Sea salt and cracked black pepper

Arrange the arudula in a large bowl and add the other ingredients on top./ Mix dressing ingredients with a fork and drizzle over top.
Serves 2

Monday, July 13, 2015

Zucchini Pizza Boats

These taste like a pizza- carb free.

4 zucchini, sliced in half lengthwise
1 cup tomato sauce (I used chunky cherry tomato and chillies sauce, see pic)
1 cup shredded mozzarella
1/2 cup shredded Parmesan cheese or mix (I used Parmesan and fontina)
1- 1/2 cups fresh baby spinach
1/2 cup sliced olives
1 cup sliced sauteed mushrooms
olive oil

Hollow out zucchini and place in a casserole dish that you have greased with a little olive oil. Top with spinach, mushrooms and sauce. Add olives and cheeses. Bake in a preheated 375 degree oven, covered until cheese is bubbly and zucchini are tender.

Monday, July 6, 2015

JB's Chipotle Macaroni Shrimp Salad

My husband loves this salad, and I may have posted it a while ago, but I changed it a little.

1/2 pound cooked macaroni
1/2 pound cooked,chopped shrimp
3/4 cup mayonaise
1/2 yellow pepper, chopped
1/4 red onion,minced or chopped finely
1 tsp salt
1 tsp pepper
1 Tbsp chipotle (chop one from the can, you can freeze the rest) Use some of the sauce from the can, too, if you like it a little more spicy

Monday, June 29, 2015

Gluten free Pancakes with Fresh berry glaze

Who doesnt love pancakes? These are high protein and gluten free.


4 eggs
1 1/2 cups cottage cheese
3/4 cup oats
1/2 tsp salt.

Blend the cottage cheese in blender or food processor until lump free. Then add the rest of the ingredients and pulse until smooth.

In a non-stick skillet, heat 1 tsp butter or oil (for flavor) until hot and use 1/4 cup scoop to make 4 pancakes. Cook on medium until bubbles appear and flip for another 1-2 min. Continue making 4 at a time, recipe makes about 16 pancakes. Can be frozen for a quick breakfast or snack.

Blueberry Raspberry glaze. In a saucepan combine 1 pint blueberries, 1 pint raspberries and 2 tbsp honey. Add 2 Tbsp water and heat until berries are breaking up and sauce has thickened slightly, (about 10-15 min). Serve over the pancakes. If you have any leftovers, add to hot oatmeal or muffin batter.