Creamy Lemon Pasta Side

My local grocery store had a huge pasta sale so I decided to go and buy a bunch of neat ones, that I don't usually use.  I found a campanelle box and figured I'd make it for supper, as a side to our sausage-dogs.  

First: Made the pasta al'dente & drained: 

While pasta is cooking - I started the sauce:

Heat up 2 C half/half cream

1 tsp beef bouillon granules

1/4 C lemon juice

Salt & Pepper

Parsley

Onion powder

 Also: Cook a pkg of bacon, cut into small pieces.

Once bacon is done & sauce is hot:

Add in a can of sweet peas,  

Stir it all together:

Eat & 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!

Bomb Salsa(s)

So.... It was my birthday a few days ago and my wonderful husband got me a Ninja Chopper.  I've needed a reason to use it and so I decided to make salsa.  Yay.... GREAT decision.  I love my chopper.... AND my salsas!  I've made 2 different types of salsa, at the same time, so there will be many similarities between the two salsas I'm listing today.  

Salsa #1 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
Juice of 1 lime
S & P
1/2 tsp cumin
6 drops of liquid smoke
1 drop of "Afterdeath" hot sauce

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 2 large mason jars full.)

Salsa #2 ~
Regular Bomb Salsa:
1/2 C strong beef stock
2 1/2 beefsteak tomatoes
6 Roma tomatoes
1 medium yellow onion
1 lg can of black beans - drained & rinsed
1 15 oz can of white corn - drained
1 15 oz can of yellow corn - drained
2 green bell peppers
1 jalapeno pepper (seeded or de-seeded is up to you)
3 tsp minced garlic
4 oz can of green chilies
1/2 bunch of fresh cilantro
1/2 bunch of fresh parsley
1/2 bunch of fresh basil
Juice of 1 lime
S & P
6 drops of liquid smoke

Directions: 
Blend or chop all ingredients to your desired chunkiness and blend all together.  Jar or can & let sit for at least an hour before serving to let flavors settle.  Yum!  (Made 3 large mason jars full)

Both of my salsa's came out a bit more blended than I had wanted and a bit more watery, but I think it's due to a new chopper that I'm not 100% sure I used correctly.  However - the flavors are wonderful of each salsa.... My husband blended the 2 together and ate tons of it.  We even had enough to share with friends.  {Posted a picture... not the best, but you get the idea.}

Of course there's many, many different recipes for salsa and the fun part is that you can do it however you like.... but here's what I did.  And it was yummy!!

Hope you make your own - and enjoy it!

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!!

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!!  

Pork Tenderloin with Apples & Onions along with Cranberry & Walnut Rice

We just had the most flavorful and pretty supper... and I can't wait to share it with you!!  I'm trying to venture out into new cooking methods and variations of ingredients that I've never tried and so far so good.  My 4 year old liked the "really good chicken", since meat is either 'burger' or chicken to him.  My 9 year old actually ate the rice and my baby went "nom nom nom" until daddy gave him half of his.  Overall - it was a huge success and would easily make this again, anytime!!   (And possibly bring the rice to the next family get-together-potluck.  They'll love it, too!!) 

Pork Tenderloin with Apples & Sweet Onion

3 pork tenderloins, trimmed, about 1 lb each and cut into large chunks
1 1/2 teaspoons ground fennel
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
2 medium onions, cut into thin wedges
3 or 4 medium Macintosh apples, peeled and chopped
4 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/3 C Apple flavored vodka

2/3 C Brandy
1 cup chicken stock, seasoned with celery salt

I found the most beautiful Macintosh Apple at the Market today, I just had to 
take a picture of it.  See it here in the middle??  Oh yeah... 

1) Season the pork with fennel, salt, and pepper, and dredge in flour (do this after you cut them into large chunks). Heat a few tablespoons olive oil (or veg oil, it's cheaper) in a big pan or Dutch oven over med-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot is too small.... or as I did, use two burners and two pots at the same time.  Remove the browned meat to a plate and set aside for now.

2) Add the butter to the same pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with S&P and cover the pan for about 12 to 15 minutes, stirring occasionally. (Notice: If you over stir, you'll end up mushing your apples... still tastes great, however, it's mushy.  Duh.  I mushed one pan and the other pan turned out perfect.  Go figure.) 

Remember to remove the Bay leaves before serving - these sweat off flavor while
cooking & heating, but are not meant to be eaten whole.  Ick.

Uncover the pot and raise the heat a bit. When the onions start to brown, add the 2 alcohols to the pot. Add the stock and put the pork back in.  Simmer to cook through a few minutes more. Serve from the hot pot.

....and now for the side, a full-of-flavor and beautifully festive dish: 

Cranberry & Walnut Rice

2 tablespoons butter

1/2 cup orzo

1 1/2 cups long-grain white rice

About 2 2/3 cups chicken stock

A generous handful dried, sweetened cranberries

1/3 cup walnut pieces, toasted

1 tsp Allspice
4 green onions, thinly sliced on an angle (would be great with this, however I forgot to put it on.  Eh.)

1) Brown the nuts a bit in a small pan - remember there's natural oils in nuts so no need to add any extra.  Once you smell the nuts, it's done.  If you wait to long, they'll burn & taste bitter.  Take the nuts out & set aside.

2)  In a medium sized pan - melt the butter.  Once it begins to foam, add the orzo & heat until lightly browned.  At this point, stir in the rice until evenly coated and mixed in.  Add in the stock (just shy of the normal 2-1 ratio for rice...) and add in the cranberries.  

3) Bring to a boil, reduce heat and then simmer.  Cover and cook until rice is tender & done, about 15-18 min.  Fluff the rice a bit, add in the walnuts & Allspice.  (Top with the green onions at the very end... the step that I completely forgot.)  

This holiday type rice is a perfect side to the tenderloin.  It's also such an easy rice recipe that even I didn't mess it up - - I can never seem to make rice 'just right' - but this turned out great!  I was also very afraid that the rice would be boring or bland - because although pretty, it tends to look somewhat 'boring'.... I assure it is not.  It is far from boring or bland - - you'll want to make it over and over and share it with loved ones!!  

Mmm Mmm Mmm!!