Pork, Potatoes & Tomatoes

I guess, some days I just feel like making beans & weenies and some days I want to be adventurous and make things I've never tried before.  I found a new recipe on facebook for pork tenderloins and pinned one for mash-potatoe-cakes.  So I decided to try them both and add in some Parmesan tomatoes.  None of these were my own recipes, I copied straight from the original posters.... so here's the links & few things I've added or changed: 

Pork: 

https://www.facebook.com/photo.php?fbid=10152095376843179&set=oa.435060669935746&type=1&theater

I made the pork according to the directions - however, in the end I wanted more 'sauce'.  So I mixed in the cooking juices along with a blop of brown sugar and a good squirt of yellow mustard.  It was not as thick as I wanted it, but it was delicious way to top the pork!

Mashed Potato Cakes:

http://ideascute.net/cheesy-leftover-mashed-potato-pancakes.html

The ONLY thing I changed here was that I used panko bread crumbs to the mixture instead of some flour.  It gave it a good crunch and seemed to hold it together better.

Parmesan Tomatoes:

http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html

The one thing different I did with these is I don't bake them, as it says.... I just pop them under the broiler until they look crispy and done.  YUMMY!

Everything turned out wonderful and tasted delicious.... I just wish it wasn't all sort of, the same color.  I know you've heard me say it before.... my food may not always LOOK correct or great, but it tastes good.  LOL. 

Enjoy!

Camping: Ranch Salsa Chicken

Super easy.... that's what's important when you're camping.  It's supposed to be relaxing and calming and a nice time.  So complicated food takes away the 'chill' nature of it.

SO.... foods that appear complicated but aren't are my favorite while camping.  Again, I scoured the internet (mostly pinterest) and found a good chicken recipe.  

INGREDIENTS:

You're favorite salsa (mine was a homemade recipe I made a few days earlier, had tomatoes, green peppers, black beans & corn in it.  I let it sit for a day before eating it, then mix in some coumin, garlic powder, chopped onions & 1/2 pkt ranch seasoning.  YUMMY!!)

Chicken breasts

Water

DIRECTIONS:

* Pour water into a tin dish (or whatever you plan to use while camping & grilling)... about 1 cup will do

* Place chicken in the dish

* Top with your salsa

* Cook over fire until done.  If the water is gone, add a little more to keep chicken cooking & juicy

* When you serve it, scoop the salsa on top of the chicken. 

* Eat & Enjoy!

Camping: Breakfast Burritos

I've read many, many blogs.... posts.... pins about what to make when you go camping.  Lots of them were directions on how to make breakfast burritos.  Yum!  So I've combined what I liked most about each one and made them!  They were delicious!  

Make Ahead:

Brown 1 lb your favorite ground sausage (I added in 1 can of black beans at the end)

Make 1/2 bag of hasbrowns (season as desired)

Bake 18 scrambled eggs, add chives & seasons as desired

** Roll the burritos together and wrap in tin foil before you go **

Sausage

Hashbrowns

Eggs

Shredded Mild Cheddar Cheese

Once you're camping and it's time for breakfast, just throw them on the grill.

Ours got a bit black, but it added to the flavor.  

YUMM!!

I used a whole bag of cheese & made 7 burritos... I think, I'd use more cheese in the future, so it 'glues' everything else together a little better.  You cook, you learn.  

=)

ENJOY!

Chicken Gnocchi Soup

I've been in a rut lately, making the same thing, same thing, same thing.  So I went to the grocery store to stock up on the same thing, same thing.... and came across 'mini potato gnocchi'.  I thought.... anything with the word 'mini' in it just sounds adorable!  Plus I've seen gnocchi used many times on all my favorite cooking shows, so I figured - "I must buy this!"

I got home.... and it sits in my cupboard for almost 2 weeks before I decide to research on google and pinterest about this stuff called gnocchi.  I found some interesting and complicated recipes and some recipes on how to make homemade gnocchi.  Since it was cold, drizzling rain and miserable outside I thought a soup would be wonderful.  I then came across this recipe for duplicating Olive Gardens Chicken Gnocchi Soup.

http://passthesushi.com/quick-dinner-fixins-olive-garden-chicken-gnocchi-soup/

I had all the stuff to make it - I made a few alterations to it and it turned out wonderful!!

Ingredients:

• 1 cup chicken breasts, diced and cooked 
• 6 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half 
• 1 14 ounce can chicken broth
• 1 Cup of white wine
• 1/2 cup celery, sliced
• 1/2 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 2 cups fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• sprinkles of ground nutmeg
• sprinkles of paprika
• salt and pepper to taste
• 16 ounce package of mini potato gnocchi

Directions:

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, white wine, gnocchi, spinach and seasonings. Cover and heat through.


I made garlic cheese bread with a discounted Italian loaf I got from a local bakery, for 70 CENTS!!  

Oh, blurry photos are such a pity!!

Wow, this was an amazing soup and turned out great for a first time recipe.... with this little thing called gnocchi.

Shrimp & Crab Bisque

Well, my family and I just got home from a weekend trip and I had decided to google some easy supper recipes.  I was aiming for a fish po boy sandwich, to finally use up that fish in my freezer.  One thing led to another and I was then looking at other sandwiches, then soups that could be a side dish, then I landed on main dish soups.  I had shrimp and crab on hand (admitted, not the BEST crab.  However I usually buy that fake stuff, so I was pretty proud of myself that it was at least real.  lol)  so I thought maybe a bisque would be nice.  I've made one before and it turned out pretty darn good, so thought I'd try another.  

After reading through several different recipes, I've combined enough ingredients and ideas to come up with my 'master plan' for supper.  Here's what I ended up with and it turned out great!!!  

INGREDIENTS:

3 Tbs melted butter

3 Tbs flour

1 tsp lemon juice

1 can diced tomatoes (roasted is best, but I had with garlic and onion)

3/4 C sliced celery

1 white onion, diced

1 tsp minced garlic

Salt & Pepper

2 1/2 C half & half

1 C chicken stock (with 3 tsp extra chicken bouillon granules)

1/2 C white wine

1/3 C fresh parsley, chopped

1 lb medium shrimp, de-veined and chopped.  

12 oz  crab meat (I bought something that came out totally mutilated.  When I get it again, I'd get a lump crap or something like that.  Anyhoo.... still real crab and the right flavor, so it's good.)

4-8 slices of cooked bacon, cut into small pieces

5 green onions, chopped fine

DIRECTIONS: 

1) Make your rue... slowly melt the butter and add in the flower.  Whisking together & add in the lemon juice, then removing from heat. 

2) Add together in a large pot: canned tomatoes (with juices), onion, celery, garlic, salt & pepper.  Cook until warm.... only a few minutes.

3)  Add in some liquids: 1 C of half & half and your 1 C stock with the extra chicken granules.  Keep on medium heat until just bubbly.

 4) Once it's bubbly yummy, add in the rest of the liquids - - 1 1/2 C half & half, 1/2 C white wine.

5) Put all the "meat" in.... your crab and your shrimp, along with the parsley.

 6) Sit until it boils, lower heat and let simmer 25-30 minutes.

 (Yummy picture of all the goodness inside this bisque.... delicious!!)

7) Right before serving - top with the cut green onion tops and as little (or as MUCH) of the bacon as you wish.  (Bacon makes everything better!!)  Even my little, picky boys ate all their supper.  This was so good... I will definitely make it again, only next time with lump crab meat instead of the tiny little bits I grabbed.  Now I know.

I served this bisque with small garlic cheese breads and a small side of lemon-pepper broccoli.  It was so good.  If ya'll try it, let me know how things turn out.  What you added or took out, share!! 

Enjoy!!

Greek Adventure #1: Pastitsio

Good Evening Everyone!!

After watching a few cooking shows on the Food Network, I've had a deep urge to research and make some Greek meals.  I don't know much about Greek fares, other than the little bit shown on My Big Fat Greek Wedding.  (I LOVE that movie!!)  To me, they like olives, yogurt and Feta cheese.... but that's the extent of my knowledge.  Until today.  I had (successfully) made Pastitsio for my family.  After looking through many, many recipes online that show many similarities, only a few differences, here is what my final product consists of.  

INGREDIENTS: 

(Meat Sauce):

1 1/2 - 2 lbs ground beef (many recipes suggested the use of lamb or combination of the two.  I had wanted to do that, but apparently my little grocery store is having problems getting ground lamb.  Ho hum.)

2 cloves finely diced garlic

1 lg yellow onion, chopped

1 C finely diced black olives

1 can of diced tomatoes (fresh tomatoes are always preferred, but I was too tired, today)

3 Tbsp tomato puree

2 tsp cinnamon

1 1/2 tsp nutmeg

1/2 tsp cloves

olive oil

S & P to taste

(Pasta):

1 lb Penne pasta

1/2 C milk

2 eggs, beaten

3/4 C grated Parmesan Cheese

olive oil

(Bechamel Sauce):

4 C milk

1 C butter

1/2 C flour

nutmeg

S & P, to taste

3 eggs, beaten

1/2 C grated Parmesan cheese

INSTRUCTIONS:

1) Make the meat sauce first - brown your ground beef (or combination meats) in a sauce pan with a little olive oil, add S&P to taste. 

**Note: See my fish spoon-rest?  It's handmade by my oldest son,
when he was in the 4th grade.  I love it!! 

2) Ooops!  I was supposed to caramelize the onions in the pan with olive oil FIRST, THEN add the meats and brown.  I, however, was too eager with the beef.... so I added in the onions soon after.  My bad.  

3)  When the meat is almost browned to perfection, add in everything else... spices, olives and tomatoes.  Cook and let simmer until the juices are almost gone.  

4)  Bechamel Sauce - Start with warming up the milk on the stove.  Make sure you keep it on low until the milk is heated up.  I had it too high and got a sugary, brown film stuck to the bottom of my brand new pot.  Strange, I know... but learned something new today.  hm.  

5)  Melt the butter in the microwave (or on the stove, if you wish.... I was running out of stove-top space, so microwave it was!)  Once melted, whisk in the flour until fully incorporated.... ie: no clumps.  

6) Stir together with the milk and add in the eggs, cheese and spices.  Continue to stir until it's heated through and well mixed.  It was suggested that it be kept warm until you need it for the assembly, I did not do this.  It got very thick and hard to spread on later, so keeping it warm would have been wise.  =)

7) Pasta:  Boil your pasta in salty water until just before el-dente.  Drain and toss with a little olive oil.  (Hint: I tossed it with the oil while still in the strainer in the sink, that way it didn't accumulate puddles of oil in my pot and make my pasta greasy.)  Let cool.  

8)  Mix together the beaten eggs, pasta, milk, cheese. 

8) ASSEMBLY: Lightly 'grease' your dish.  I had planned on using my glass cake pan, but then decided to make cake so then used my casserole dish.  I put a thin layer of butter on the bottom & sides, you can use cooking spray if you wish, or melted butter, I suppose.  

      * Bottom layer: 1/3 - 1/2 of your pasta mixture

      * Next layer: All your meat mixture.  (If it's still juicy, try to spoon out the excess before layering)

      * Third layer: Rest of the pasta

      * Pour your Bechamel sauce over the top.  These measurements made quite a bit of sauce, I did not use it all.  About 1/3 of the sauce was unused.  (The final outcome had just the right amount of sauce for us, but everyone is different)

9) Bake at 350' for 30 - 40 min

10) Sprinkle more cheese on top, if desired.  We desired, so I sprinkled.  1/2 C Parmesan and 1/2 Mozerella (for the melting factor... yumm!!)  

11) Put back in oven and bake for another 15 min or so.  I left mine in a little too long, around 30 min and it came out a bit black.  However, it didn't taste burnt.... just looked kind of scary.   

12)  Once out of the oven... let sit for 20 - 30 minutes.  I've read in every recipe that Pastitsio is meant to be eaten at room temperature.  Plus, if you don't let it sit, then it'll end up as a soupy mess.  It needs to sit... so let it sit.  Then... slice, serve and enjoy.  

Strange enough - ALL my little boys ate this and husband really liked it, too.  They asked if I could make it again and were eager to see there were plenty of leftovers.  Hope it turns out well for you, too!!!     

Oh, Paula. Glazed Burger Beast!

So... I'm watching the Food Network channel like I do everyday.  I go back and forth sometimes, just to see what they're cooking and if it makes me hungry.  I stopped on Paula Deen's show today.  It caught my attention and looked absolutely yummy and absolutely horrific all at the same time. 

I wasn't sure if she was suggesting we actually make something like this and then actually eat it, or if it was a segment on what not to eat, so that her viewers can maintain their healthy lifestyle.  Then it occurred to me... well, it's Paula Deen.  The most beautiful, blue-eyed, southern momma on the Food Network channel.  However, anyone that keeps up with controversies in the news will know Paula Deen is not known for her healthy recipes.... only known for her scrumptious, decadent, gravy-smothered, butter-soaked combinations of southern goodness.  

Apparently her ladies were going to get together for a brunch and she needed to make a delicious burger.  So she came up with this - - bacon.  Eggs.  Burger.  And Glazed Doughnuts.  Yup.  YUP!

Online - there's enough controversy surrounding their burger to make you want to try it, just to spite all the health-freaks out there that enjoy blaming poor Momma Deen for how chubby America has gotten.  It's not her fault.  I can watch a million different cooking shows, each making my mouth water and I still have the ability to decide which recipe I'm going to try and which I'm going to enjoy from afar.  Far far afar.  

The blue-eyed beauty tempts me once again, with a burger on a glazed 'bun'.... but I, myself, have a weight problem and know this would clog my arteries and get stuck in my ass.  No one is making you eat this, just because Paula Deen made it on her show or fed it to her brunching ladies.  I'm sharing this with ya'll... cuz it looks SO yummy but does, actually, look like death on a plate.  

Want to see the show yourself?? 

http://www.foodnetwork.com/recipes/paulas-home-cooking/the-ladys-brunch-burger-recipe/index.html

If you try it and it's yummy.... let me know.

No judgement from me.

Slow Cooker BBQ Pork Ribs

Hey there!!

It's been harder & harder for me to plan ahead, lately, but I actually DID thaw out my boneless ribs so I could make them today.  I was excited like a child waking up on Christmas morning, knowing I get to cook my ribs today.  Is that silly?  Oh, I don't care!

Once again, I do what I always do - - I search and search and take information from a handful of different recipes and make up my own.  Here's how it went.... 

Ingredients:

(Roughly) 3 lbs of boneless pork ribs

1 large white onion, big chunks

1C water

Chicken bouillon powder (enough for 1 1/2 cups of 'stock')

Garlic powder

Cumin (I love this stuff!!!)

Mesquite seasoning

(small dash) of cinnamon

1/2 C white wine

Bay leaves

1 lg bottle of Sweet Baby Ray's BBQ sauce (or your favorite)

1/2 C brown sugar

1/2 C applesauce (I used my homemade apple butter, but -of course- did not write down the recipe. Ugh)

Liquid smoke

Hot sauce or spicy bbq sauce (just a bit - to add a tad of Ooomph to it)

Directions:

1) Spray the inside of your crock-pot with cooking spray.  I found this tip in one of the many recipes and it just made sense.  I've never done it before, but not sure why.  Chop the onion into big chunks and cover whole bottom with it.  

2) Mix together the 1 C water and the next 7 ingredients in a cup & pour half of it over the onions.  Layer in all the boneless ribs and pour the rest of the mixture over top.

3) Sprinkle the brown sugar and applesauce/apple butter on top of the pork.  Put the crock-pot on High/6 hours, put the lid on it and walk away for awhile.  

4) After it cooks a little over an hour, I checked on it to see how it's coming.  The house is already starting to smell pretty good.  I stirred it a bit, moved some things around, re-covered it and let it go some more.

5) After another hour, I came back.  The ribs are starting to look tender, now, which is good.  I mixed into the juices about 1/2 C of the BBQ sauce I am going to use.  Moved the ribs around a bit with some tongs, re-covered then walked away, once more.

6)  Once they have been cooking for about 3 hours, I came back and they looked juicy and smelled delicious!!!

Still 6) I took out most of the liquid & discarded it.  I reserved a small amount (about 1/2 C or so) in a small bowl and mixed in the rest of the BBQ sauce.  Add in the liquid smoke & a few small squirts of the spicy BBQ sauce, to give it a bit of a kick.  Poured it all on top of the ribs (which are starting to fall apart now, yummy!!) lowered the temp to Low/10 hours, re-covered again and walked away.

7)  1 hour later the ribs were awesome and ready to be matched up with yummy sides and devoured.  My meal consisted of the BBQ Ribs, Buttery Dill Mashed Potatoes, Bacon & Green Beans and Parmesan Garlic Biscuit Knots (will post that recipe separately)  YUM!!  

Bacon Pancakes, Makin Bacon Pancakes....

Christopher, my husband, had this once as his ringtone.  It's from a cartoon my boys all watch & love.... and I actually find it quite funny, too.  However - this song is HORRIBLY annoying because it sticks in your head worse than The Song That Never Ends!!!

Today is Chris's birthday and he loves breakfast, so what's better than breakfast for supper??  I'm going to make him eggs & chorizo (Ugh Chorizo - I don't like how greasy it is, but he loves it...), pears with raspberries and granola..... AND...... BACON PANCAKES!!

I've found a few different ways online to make bacon pancakes and a few of them made the bacon soggy.  That is a shame to bacon!  I like crispy, crunchity bacon, so (in 'me-fashion') I winged it.  I baked the bacon first until almost done.  I then poured out my batter like normal but placed the bacon pieces on top.  Sprinkled on some cinnamon (cuz Chris likes them like that) and flipped when ready.  The bacon sizzled up nicely (a FEW got a little too dark.... Ooops) and they looked totally yummy!! 

See how good they look?  

If interested - here's the whole menu for my husband birthday meal.  I have to say it - it's NOT what I would like, but it's his day.... so his choice.  

Pears w/raspberries & granola

Scrambled eggs w/chorizo & cheese

Bacon pancakes with strawberry syrup

Happy Birthday my love!!!  

** Bacon pancakes, makin bacon pancakes.  Bacon Pan-CAKES!!! **

Homemade Tomato Soup??

10:00am **
Hello!  So, today it's chilly outside in South Dakota so I'm feeling like making a soup.  I want to put something in the crock pot, that'll sit, simmer and make the house smell yummy!  So I'm going to try stewing my tomatoes all day and see how things turn out for my soup later tonight.

I have made homemade tomato soup before and it was good, but I'm not sure if stewing all the yumminess first would make a difference?  I have no clue.  Good or bad.  No idea.  So I'll mention how things are going along the way and hopefully I'll learn something from my boredom today.  Hm... hopefully.

I don't know much about tomatoes, I will sit down and learn more about them someday - but for now, please forgive my vagueness in the specific tomato area.  Having said that - here is what I added into the crock-pot just now:

8 'Tomatoes on the vine'
1 Md white onion
1/4 stick of unsalted butter
1 C water
Chicken Bouillon
1/2 C Red Wine
Garlic
Liquid Smoke (Just a tad - I always add too much and it becomes overbearing quickly!!)
Oregano
Basil
Salt & Pepper

I put the crock-pot on a lower setting for 8 hours.... I'll check it in a few and see how things are stewing.

Hehehe.

11:05am**
I've already learned something... after doing some research on homemade tomato soup and stewed tomatoes, I have realized I did NOT cut out the stiff, hard white centers of the tomatoes.  I have taken each half out of the pot and now done that.  I've also realized that I probably should have boiled the tomatoes first, blanched them & then taken off the skins.  Hm... however, it's a bit too late for that, so we'll just see how it goes and I'm sure I'll be able to skin them later, down the road.  Trial and error - that's how I cook.  Oh fun!!



1:15pm **
So I'm having doubts on my stewed tomato soup.  It just doesn't look right.  I used my potato smasher and mushed around a little and the tomatoes crushed easily, which is a good thing, to me.  I mix it all together and the tomatoes are smashed pretty well, but it just doesn't look right.  I taste it and it's yummy.  So....  just like most everything else I make, it looks a bit 'odd' but it tastes great!  So... I'm sticking with it.

However, I did add a few things to it; cumin (I could be blamed for cumin overload - - I love it!!), a small sprinkle of sage, a bit more garlic & a bit more liquid smoke.  I'm trying to give it a more hearty, full taste and hopefully that'll do it.  We'll check it some more in a little bit.

Side note: I did have a thought, while trying to make my tomato soup more hearty... I have a can of Hormel Chili - no beans.  Once the soup is finished I may add half or the whole can of that.  I'm teetering between that possibly ruining my day-long efforts in making a wonderful tomato soup or would it enhance the soup (which could end up badly, honestly) and truly make it hearty?  It's possible, in the end, that I add it to just the kids' portion, so that they will eat it for sure.  Hm.... I'll debate this a little further before it's finished.  Just a thought.  

2:25pm **

I have officially scorched my tongue testing my creation - and it hurts like hell!!  BUT... I am actually very happy with how it's tasting and do not feel like adding a can of pasty, chunky, greasy chili to it would do it any justice.  I do love those Hormel chili's in the right circumstance, however if I'm going homemade, might as well go all out, huh?  So.... no canned chili in my stewed tomato soup.  And my boys will still eat it.... I'm sure of it.


4:00pm **
My tomatoes are making the house smell wonderful and I think they are 'stewed' to their full capacity by now.  I have turned off the crock-pot and took the lid off... hopefully they will cool off enough for me to blend the heck out of them later.  My tongue still hurts but the tomato juices taste even yummier than before. So far, I'd say things are going quite well.

(Pardon the dirty crock-pot.  How in the WORLD could it stay clean with such yumminess inside??)

5:50pm **

So I have blended the stewed ingredients and prepared to heat it up.  I got my pan out, placed a bit of sour cream in the pot as I turned the heat on and then added the soup.  It heated up appropriately and then I made the grilled cheese while the soup heated up.  Overall, it was quite yummy, however I'm not sure if the stewing all darn day made a difference, other than it gave me something to do on my (obviously) very boring day.  

My main problem is that when I cook for a long period of time, I tend to NOT want to eat anything later.  Ugh!  However, this was yummy and much better than canned tomato soup, yet I do not believe I'll spend all day simmering & stewing the ingredients again.  Not for a soup.  It pretty much was a success, though, I do believe.

Hope you enjoyed my adventure today.