INGREDIENTS:
3 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
DIRECTIONS:
1. Cut boneless pork shoulder crosswise into 1/4 inch slices.
2. In crock pot, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender. Shred meat with forks and serve.
Friday, June 26, 2009
Pineapple Rum Cocktail
Ingredients:
1 can (46 ounces) pineapple juice
2 cups spiced rum (I used Malibu Rum)
1/2 cup fresh lime juice (from 6 to 8 limes)
Directions:
In a large pitcher, stir together 1 can (46 ounces) pineapple juice, 2 cups spiced rum and 1/2 cup fresh lime juice (from 6 to 8 limes). Refrigerate until chilled. Serve over ice garnished with lime slices.
1 can (46 ounces) pineapple juice
2 cups spiced rum (I used Malibu Rum)
1/2 cup fresh lime juice (from 6 to 8 limes)
Directions:
In a large pitcher, stir together 1 can (46 ounces) pineapple juice, 2 cups spiced rum and 1/2 cup fresh lime juice (from 6 to 8 limes). Refrigerate until chilled. Serve over ice garnished with lime slices.
Steak with Peanut Sauce
Ingredients:
2 garlic cloves
1 piece fresh ginger (1 inch long)
1/2 cup smooth peanut butter
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 1 tablespoon rice vinegar
1 tablespoon light-brown sugar
1/4 teaspoon red-pepper flakes
1 1/2 pounds flank steak (we need closer to 2 lbs)
We love the sauce, so last time I doubled the whole recipe.
Directions:
In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature.
To Cook:
Grill until steak is medium-rare - don't over cook flank steak you'll be sorry. Let the steak rest 10 minutes before thinly slicing on a diagonal.
Serve sliced steak with sauce.
2 garlic cloves
1 piece fresh ginger (1 inch long)
1/2 cup smooth peanut butter
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 1 tablespoon rice vinegar
1 tablespoon light-brown sugar
1/4 teaspoon red-pepper flakes
1 1/2 pounds flank steak (we need closer to 2 lbs)
We love the sauce, so last time I doubled the whole recipe.
Directions:
In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature.
To Cook:
Grill until steak is medium-rare - don't over cook flank steak you'll be sorry. Let the steak rest 10 minutes before thinly slicing on a diagonal.
Serve sliced steak with sauce.
1st summer update
I know, I haven't given you much lately, but here are a few new recipes to try...
Steak with Peanut Sauce (highly recommended by Christine - who HATES steak!)
Crock Pot BBQ Pork
Pineapple Rum Cocktail
Steak with Peanut Sauce (highly recommended by Christine - who HATES steak!)
Crock Pot BBQ Pork
Pineapple Rum Cocktail
Wednesday, May 27, 2009
Flourless Peanut Butter Cookies
Ingredients:
1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Parchment paper
1. Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Remove to wire rack, and let cool 15 minutes.
Beef & Black Bean Chili
We haven't eaten this yet, it's cooking now... smells like it will taste good - I'll update and let you know.
Ingredients
1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving
Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream
Ingredients
1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving
Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream
Oven Baked Onion Rings
Ingredients:
1 1/2 cups cornflake crumbs
1/2 cup plain dried breadcrumbs (I used panko because that's what I had)
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large sweet onion, such as Vidalia, cut and broken into rings (discard small center rings)
2 tablespoons olive oil
Directions:
1. Preheat oven to 450 degrees.
2. In medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
3. In another bowl combine bread crumbs & cornflake crumbs
4. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.
5. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet.
6. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
1 1/2 cups cornflake crumbs
1/2 cup plain dried breadcrumbs (I used panko because that's what I had)
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large sweet onion, such as Vidalia, cut and broken into rings (discard small center rings)
2 tablespoons olive oil
Directions:
1. Preheat oven to 450 degrees.
2. In medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
3. In another bowl combine bread crumbs & cornflake crumbs
4. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.
5. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet.
6. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
Honey Teriyaki Chicken
Allison & Christine thought this was great. You may want to go a bit easy with the ginger or at least make sure you mince it very small.
Ingredients:
1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Directions:
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil.
2. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat.
3. Transfer chicken and sauce to baking sheet.
4. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Ingredients:
1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Directions:
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil.
2. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat.
3. Transfer chicken and sauce to baking sheet.
4. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Some new recipes
Still haven't been doing full week's worth of cooking thanks to lots of softball and soccer, however, I have come across a few good recipes worth sharing. So, here they are:
Honey-Teriyaki Chicken
Baked Onion Rings
Beef & Black Bean Chili (in crockpot)
Flourless Peanut Butter Chocolate Chip cookies (for all you unlucky people w/ gluten issues)
Honey-Teriyaki Chicken
Baked Onion Rings
Beef & Black Bean Chili (in crockpot)
Flourless Peanut Butter Chocolate Chip cookies (for all you unlucky people w/ gluten issues)
Monday, May 11, 2009
Pulled Pork Tacos
Ingredients:
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, sliced into rings and seeded (I use only 1)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
cilantro
Directions:
1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
2. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.
3. Serve with the tortillas, cilantro, and lime wedges.
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, sliced into rings and seeded (I use only 1)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
cilantro
Directions:
1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
2. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.
3. Serve with the tortillas, cilantro, and lime wedges.
Peanut Noodles
You can eat this warm or cold as a salad. You can also add cooked chicken or other meat to make it more of a meal.
Ingredients:
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons chunky peanut butter
1 1/2 tablespoons honey
2 teaspoons chili garlic sauce
3 cloves garlic, minced
8 ounces linguini
1/4 cup chopped green onions
thinly sliced red pepper
thinly sliced carrot
thinly sliced cucumber
Directions:
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.
3. Add noodles, vegetables and toss to coat.
Ingredients:
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons chunky peanut butter
1 1/2 tablespoons honey
2 teaspoons chili garlic sauce
3 cloves garlic, minced
8 ounces linguini
1/4 cup chopped green onions
thinly sliced red pepper
thinly sliced carrot
thinly sliced cucumber
Directions:
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.
3. Add noodles, vegetables and toss to coat.
Tex-Mex Pasta Bake
This is a variation of a recipe from the Washington Post. We really liked it. Looks a bit, funny with the cottage cheese, but it was very tasty (and easy to make ahead)
Ingredients:
8 ounces uncooked penne rigate
1 1/3 pounds lean ground turkey breast
1 cup mild salsa
10 ounces frozen corn kernels (defrosting is not necessary)
16 ounces low-fat cottage cheese
1 large egg
Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination
Directions:
1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.
2. Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.
3. Cook turkey until no longer pink, in LARGE non-stick
4. Add the salsa and corn; stir to mix well, then remove from the heat.
5. Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl. Add cooked pasta and mix well.
6. Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly.
7. Layer with the cooked pasta mixture.
8. Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese.
9. Finish with the remaining grated cheese, sprinkled evenly over the top.
10. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.
Ingredients:
8 ounces uncooked penne rigate
1 1/3 pounds lean ground turkey breast
1 cup mild salsa
10 ounces frozen corn kernels (defrosting is not necessary)
16 ounces low-fat cottage cheese
1 large egg
Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination
Directions:
1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.
2. Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.
3. Cook turkey until no longer pink, in LARGE non-stick
4. Add the salsa and corn; stir to mix well, then remove from the heat.
5. Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl. Add cooked pasta and mix well.
6. Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly.
7. Layer with the cooked pasta mixture.
8. Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese.
9. Finish with the remaining grated cheese, sprinkled evenly over the top.
10. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.
Week 10
Well, it's not going to exactly be a week's worth... I told you I don't cook much during softball and soccer season. But, I have come across a few recipes worth sharing, so here they are:
1. Peanut Noodles
2. Tex Mex Pasta Bake
3. Pulled-Pork Tacos
1. Peanut Noodles
2. Tex Mex Pasta Bake
3. Pulled-Pork Tacos
Tuesday, March 24, 2009
Baked Penne with Chicken & Sun-Dried Tomatoes
New Recipe... haven't tried this yet.
Each baking dish will serve four; bake one , and freeze the other for another day. When ready to cook, bake the 2nd straight from the freezer.
INGREDIENTS:
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk (I plan to use 4 cups whole, and 2 cups 1%)
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
DIRECTIONS:
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
TO FREEZE 2nd CASSEROLE: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Each baking dish will serve four; bake one , and freeze the other for another day. When ready to cook, bake the 2nd straight from the freezer.
INGREDIENTS:
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk (I plan to use 4 cups whole, and 2 cups 1%)
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
DIRECTIONS:
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
TO FREEZE 2nd CASSEROLE: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Simple Quiche
INGREDIENTS:
1 cup half and half
2 eggs
2 pinches kosher salt
nutmeg
1 frozen 9" pie crust (not deep dish)
fillings of your choice: we've tried crumbled bacon, cheddar, & broccoli or spinach, ham & Cheddar... pick what you like
DIRECTIONS:
1. Whisk half & half and eggs until frothy. Add salt & dash of nutmeg. Set aside
2. Place fillings of your choice in bottom of pie crust. Cover bottom, but don't pile up too much!
3. Pour egg mixture over toppings. Don't over fill !
4. Bake at 350 for about 45 minutes or until set.
5. Cool about 10-15 minutes before slicing
1 cup half and half
2 eggs
2 pinches kosher salt
nutmeg
1 frozen 9" pie crust (not deep dish)
fillings of your choice: we've tried crumbled bacon, cheddar, & broccoli or spinach, ham & Cheddar... pick what you like
DIRECTIONS:
1. Whisk half & half and eggs until frothy. Add salt & dash of nutmeg. Set aside
2. Place fillings of your choice in bottom of pie crust. Cover bottom, but don't pile up too much!
3. Pour egg mixture over toppings. Don't over fill !
4. Bake at 350 for about 45 minutes or until set.
5. Cool about 10-15 minutes before slicing
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