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The Hood Magazine

'Hood Recipes

Apr 27, 2017 08:47AM ● By The Hood Magazine

Breadico Di Napolitano Sweet and Savory Toast


1 slice potato bread

1/2 tablespoon butter

1 egg, poached

2-3 slices pancetta

Sprinkle fontina cheese

Maple syrup


Butter the potato bread and poach the egg. Top the bread with egg, pancetta, fontina and maple syrup. For an extra finish, toss in a wood fired oven, or on a pan to toast. Enjoy!


Banana Nut Bread


2 cups flour

1 teaspoon baking soda

1/4-1/2 teaspoon Salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

3-4 mashed ripe bananas (preference)

1 cup ground nuts (optional)


Preheat oven to 350 degrees.

Stir together flour, soda and salt and set aside.

Mix butter and sugar together.

Add eggs and vanilla. Stir until mixed.

Stir in mashed bananas and nuts (if applicable).

Bake at 350 degrees in an 8-inch square pan or two loaf pans for 55-60 minutes.



Slow Cooker Honey Garlic Pork Sliders

By South Dakota Pork


3 pounds boneless pork shoulder

½ cup honey

5 cloves garlic, crushed

2 tablespoons Dijon mustard

1 teaspoon paprika

salt, to taste

pepper, to taste

1 red onion, sliced

24 slider buns


3½ cups coleslaw mix (shredded cabbage and carrot)

¾ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt, to taste

Pepper, to taste


1. For the pork, combine the honey, garlic, mustard, paprika, salt, and pepper in a bowl and mix thoroughly.

2. Place sliced onions on the bottom of a slow cooker and lay meat on top. Drizzle honey mixture on top of the meat and spread it around to evenly coat the meat.

3. Cover and slow cook on high for 5 to 6 hours or until meat falls apart with a fork.

4. While pork is cooking, combine all coleslaw ingredients except the cabbage/carrot in a large bowl and stir. Then add in cabbage/carrot and stir to coat. Refrigerate until the pork is done cooking.

5. Once the pork is done slow cooking, shred and stir around in the juices.

6. Spoon some shredded pork onto a slider bun, top with coleslaw and serve.

7. Enjoy!

Western Breakfast Enchiladas

By South Dakota Pork


1 tablespoon butter

1 cup diced bell peppers, any color

½ cup onion, diced

8 ounces ham steak, diced

8 eggs, beaten

3 cups shredded cheese, divided (Monterey Jack, cheddar, or blend)

8-10 corn tortillas

2½ cups red enchilada sauce

Salt, to taste

Pepper, to taste

Optional garnishes

Diced scallions

Sour cream

Avocado slices



1. Preheat the oven to 375 degrees

2. Heat a large sauté pan over medium heat. Melt the butter and add the peppers, onion and ham. Add salt and pepper to taste, and sauté 3-5 minutes.

3. Pour the eggs over the ham and vegetables. Cook, stirring occasionally, until eggs are soft scrambled. Fold in 1 cup of cheese, save the rest.

4. Pour a thin layer of sauce in the bottom of a 9×13-inch baking dish. Dip each corn tortilla in some sauce to soften it and then fill with egg mixture.

5. Pour a layer of sauce over the top of the enchiladas. Cover with foil and bake 10 minutes. Remove foil, top with remaining cheese. Bake uncovered until cheese is melted, about 5 to 7 additional minutes.

6. Top with optional garnishes, such as diced scallions, sour cream, avocado and salsa.


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