Category: MISC

SLOW COOKER CARNITAS

I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

SLOW COOKER CARNITAS
3-4 pounds pork shoulder, cut into several pieces
1 bottle green taco sauce
4 cloves garlic, minced
1 can original Rotel tomatoes
1 can chopped green chiles
Fresh ground Sea Salt and Black Pepper
1 large Vidalia onion, chopped
1 cup water

  • Place onion pieces in bottom of slow cooker.
  • Pour Rotel tomatoes and green chiles over onions.
  • Add pork pieces.
  • GENEROUSLY salt and pepper pork.
  • Whisk together water and taco sauce.
  • Pour taco sauce over top of pork pieces.
  • Cover and cook 6-8 hours on high until meat shreds.
  • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

1/2 cup milk
1/2 cup liquid from crock pot

  • Preheat oven to 300°.
  • Whisk together the milk and cooking liquid.
  • Place shredded meat on a cookie sheet.
  • Pour liquid over meat shreds.
  • Bake 45 minutes until meat begins to crisp.

Golden Blend tortillas
sour cream
shredded cheese
sliced green onions
guacamole

    BUTTERMILK CARROT BRAN MUFFINS

    Thanks to my friend I have a new favorite recipe. Hoping she doesn’t mind my changes and additions.

    BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
    1 1/2 cups ALL BRAN Original
    1 1/2 cups ALL BRAN Buds
    2 cups buttermilk
    1/2 cup coconut oil, warmed
    1/2 cup butter, softened
    2 eggs
    1 1/2 cups sugar
    3-4 tablespoons Grandma’s molasses
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    2 teaspoons salt
    1 teaspoon nutmeg
    1 1/2 teaspoon cinnamon
    1 1/2 cups golden raisins

    • In a large mixing bowl combine the bran buds and and bran original.
    • Pour buttermilk over bran mixture and set aside.

    • Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
    • Preheat oven to 350 degrees.
    • Coat muffin tins or fill with muffin papers.

    • In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
    • Add molasses.
    • Alternately add in bran mixture and flour mixture, blending well as you go.
    • Fold in carrots and raisins.
    • Fill muffins 2/3 full.
    • Bake 15-20 minutes.
    • Batter will keep in refrigerator several weeks.

    BUTTERMILK CHIVE CHICKEN

    One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

    BUTTERMILK CHIVE CHICKEN recipe for 4

    MARINADE
    1 chicken breast per person
    1 tablespoon Litehouse freeze dried red jalapenos
    1 tablespoon Litehouse freeze dried chives
    1 tablespoon Litehouse freeze dried garlic
    1 cup buttermilk
    1/2 teaspoon Himalayan pink salt
    1/2 teaspoon fresh ground black pepper

    • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

    2-3 tablespoons butter or avocado oil
    Wondra
    salt and pepper to taste

    • Heat butter or oil over medium high heat.
    • Dredge chicken in Wondra.
    • Salt and pepper to taste.
    • Brown first side and then turn.
    • Now cover and cook until cooked through.

    SAUCE 
    1/3 cup mayonnaise
    1/4 cup buttermilk
    3 tablespoons fresh chopped chives
    1 tablespoon Litehouse freeze dried red jalapenos
    1 tablespoon Litehouse freeze dried garlic

    • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

    When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

    LEMON GOAT CHEESE CHICKEN BUNDLES

    This recipe is so simple, but always looks and tastes so classy.

    LEMON GOAT CHEESE CHICKEN BUNDLES
    1 chicken breast per person
    1 ounce goat cheese per person
    Juice of 1 lemon
    Baby Asparagus spears
    egg wash
    Panko crumbs
    1 tablespoon butter per breast
    Salt & Pepper to taste

    • Preheat oven to 350 degrees.
    • Spray baking dish with non-stick cooking spray.
    • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
    • Salt and pepper each breast.
    • Spread a layer of goat cheese.
    • place several asparagus spears on one edge of the breast and begin rolling. Secure with a cooking band.
    • Roll chicken bundle in egg wash.
    • Dredge chicken bundle in Panko crumbs and place in baking dish.
    • Sprinkle with lemon juice and melted butter.
    • Bake 30-45 minutes until chicken is cooked through.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    Been another long week for us here.  Hubby had surgery last week for a massive shoulder tear that included 3 tendons last week so I’ve been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn’t do what he isn’t supposed to.  He’s supposed to stay “immobile” for 6 weeks before beginning physical therapy and we’re coming up on 2 weeks complete.  I can’t wait for May 26th!!!!!!!!!!!

    Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

    WEATHER OUTSIDE
    Finally feeling like spring around here (AGAIN), but just for the day and then we dip 20 degrees again.

    TO DO FOR THE WEEK

    • laundry
    • cleaning
    • paperwork

    CURRENTLY READING

    • Barbara Freethy Callaways #4

    TELEVISION/DVR

    • American Odyssey
    • Night Shift
    • Dig
    • Secret & Lies
    • Daniel Boone – I’ve been watching the reruns since it was before my time.

    CRAFTS & PROJECTS
    Nothing much this week

    MENU PLANS FOR THE WEEK
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Cereal & Fruit
    Y.O.Y.O. / C.O.R.N.
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    Blackened Salmon & Salad
    THURSDAY
    Scrambled Eggs with cheese & Toast
    Pork with Apple Cream Sauce
    FRIDAY
    Yogurt with Blueberries & Granola
    Orange Cardamom Roast Chicken
    SATURDAY
    Toasted French Toast
    Asian BBQ Pork
    SUNDAY
    Buttermilk Pancakes
    OUT

    SUCCESSFUL RECIPE LINKS FROM LAST WEEK

    RECIPE FINDS TO TRY LATER

    • Grandma’s Sour Cream Pound Cake
    • Danish Puff
    • Shish Kabob Marinade
    • Dulce de Leche Cookie Bars (for Christmas plates)
    • Good Neighbor Cocoa (for Christmas Bags)
    • Pork Chops with Apple Cream Sauce
    • Dulce de Leche Pineapple ice cream sundaes
    • Orange Cardamom Roast Chicken
    • Creamy Lemon Cheesecake Parfaits
    • Cauliflower Fried “Rice” with Chicken
    • Pink Champagne Cake
    • Meat Loaf with Herb Gravy

    HOMEMAKING TIP
    Add your lemon, orange, lime and grapefruit rinds to the garbage disposal to help freshen it.

    HEALTH & BEAUTY TIP

    • Use a small demitasse spoon to curl your lashes.  Run the spoon under hot water so that it is warm to the touch. Place the edge on the spoon at the base of the lashes and gently push upward.  Apply a coat of mascara. Repeat the warm spoon action. Apply second coat of mascara.

    ON MY MIND
    Why is it that no one walks straight across in the main rows of parking lots? Have we become so lazy that we find it necessary to walk at an angle to get from point A to point B all the while keeping traffic from flowing as they wait for the pedestrian to get across?  And why is everyone NOT looking as they enter the aisle when leaving stores?

    Just because pedestrians have the right of way does not mean they don’t also have the responsibility to look before walking out in front of cars!  And don’t even get me started on the idiots looking at their phones instead of watching where they are walking – especially the ones with children!

    FAVORITE PHOTO FROM THE CAMERA

    INSPIRATION

    BLOODY MARY Roast

    I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

    I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

    BLOODY MARY ROAST
    2-3 pound brisket
    3 1/4 cups Passata*
    2 tablespoons Worcestershire sauce
    1/2 cup Lemon Vodka
    2 cups cold water
    a few drops Tobasco sauce
    1 bunch celery, sliced
    2 red onions, quartered
    1 bag baby carrots, halved
    coarse ground sea salt
    fresh ground black pepper

    • Preheat oven to 250°.
    • Heat avocado oil over medium high heat.
    • Add celery, carrots and onions, sauteing slightly.  
    • Add veggies to large non-reactive casserole pan.
    • Season brisket with salt and pepper.
    • Brown it in the same pan.
    • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
    • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
    • Add salt and pepper to taste and bring to a boil.
    • Remove from heat and pour over meat.
    • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
    • Roast 5-6 hours until beef is tender and beginning to fall apart.

    * Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

    SAVORY PARMESAN FRENCH TOAST

    SAVORY PARMESAN FRENCH TOAST
    6-8 slices thick french bread
    4 large eggs
    1/2 cup whole milk
    1/2 cup heavy cream
    salt and pepper to taste
    1/2 teaspoon Frank’s hot sauce
    1 clove garlic, minced
    1/2 cup + garnish amounts to taste grated Parmesan cheese
    fresh minced Italian flat leaf parsley
    1 batch Bolognese sauce

    • Combine eggs, milk and cream in mixing bowl. 
    • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
    • Pour into shallow dish larger than bread slices.
    • Heat griddle or large skillet coated with butter.
    • Dredge bread slices through egg mixture coating both sides well.
    • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
    • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

    CHICKEN FRICASSEE

    I love to cook.  I love to rehab recipes that I found in magazines or the bottom of my gram’s kitchen drawer. I found this recipe in a Sunset magazine and then changed it to fit our likes, but on the whole it was VERY tasty.  I should have made mashed potatoes though to go with it.

    CHICKEN FRICASSEE – SERVES 6
    6 chicken breasts
    salt and pepper to taste (I use fresh ground Himalayan Pink salt and black pepper)
    2 tablespoons butter +1/2 cup butter
    1 or 2 large leeks (white and light green sections), halved and sliced thin
    3 cloves garlic, minced
    2 tablespoons Wondra flour
    1 tablespoon sugar
    3 cups white moscato wine
    1/2 cup chicken broth
    Juice of 1 lemon
    3 egg yolks
    1/2 cup heavy whipping cream
    baby Asparagus spears

    • Melt 2 tablespoons of butter in skillet.
    • Add chicken breasts, salt and peppering to taste. Saute’ until golden on each side. Keep warm.
    • Melt 1/2 cup butter in large saute’ pan over medium high heat.
    • Add leeks and garlic, sauteing until soft and tender.
    • Add asparagus spears, sprinkle with sugar and cover for 3-4 minutes.
    • With a slotted spoon remove asparagus and leeks to chicken plate.
    • Add flour whisking until golden.
    • Add wine, lemon juice, chicken pan drippings and chicken broth to remaining butter and bring to a boil, reducing to about 2 cups.
    • Reduce heat to low.
    • In a separate bowl whisk together the egg yolks and whipping cream.
    • Gradually add a small amount of the wine mixture to the egg mixture to temper it.
    • Gradually add egg mixture to pan and whisk until sauce is thick enough to coat the back of a spoon.
    • Salt and pepper to taste.
    • Plate chicken and vegetables.
    • Ladle sauce over and enjoy.

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    Been a long week for us here.  Hubby had surgery for a massive shoulder tear that included 3 tendons so I’ve been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn’t do what he isn’t supposed to.

    Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

    WEATHER OUTSIDE
    Spring had sprung, but we’re going to be dipping a quite a bit down in temperature (like 20+ degrees) and will wet again by Thursday.

    TO DO FOR THE WEEK

    • cleaning
    • laundry
    • paperwork

    CURRENTLY READING

    • Barbara Freethy Callaway series
    • Last Book in Kathleen Brooks Women of Power series

    TELEVISION/DVR
    Everything from last week is on DVR to play catch up.

    CRAFTS & PROJECTS
    LOL, yeah right – who had time.

    MENU PLANS
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Cereal & Fruit
    Y.O.Y.O. / C.O.R.N.
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    Some type of chicken and Salad
    THURSDAY
    Scrambled Eggs with cheese & Toast
    Schnitzel & Noodles with Salad
    FRIDAY
    Yogurt with Blueberries & Granola
    Chive Chicken, Mashed Potatoes and Veggies
    SATURDAY
    Cheesy Sausage & Croissant Casserole
    Goat Cheese Lemon Chicken & Salad
    SUNDAY
    Bacon & Cheddar Grits Quiche
    Chicken Fricassee & Veggies

    SUCCESSFUL RECIPES FROM LAST WEEK
    Nothing new this week with hubby’s surgery.

    RECIPE FINDS TO TRY AT A LATER DATE
    With hubby’s surgery last week I had A LOT of time in the waiting room to search all their old magazines for recipes and I found some fun sounding ones at that.

    • Baked Stuffed French Toast (Savory Style)
    • Gingerbread cake with Buttermilk Frosting
    • Pork Tenderloin with Balsamic Strawberry Glaze
    • Bananas Foster Coffee Cake with Vanilla Rum Sauce
    • Banana Brownie Sticky Toffee Pudding
    • Bacon Onion Tart
    • Roasted Cider Brined Pork Loin with Green Tomato Chutney
    • Mexican Hot Chocolate Mousse
    • Sunday Sauce (Savory)
    • Rainbow Angel Food Cake
    • Citrus Cookie Bars
    • Ginger Basil Vinaigrette
    • Peach Poppy Seed Vinaigrette
    • Red Pepper Jelly Vinaigrette

    HOMEMAKING TIP
    Slice an apple and leave the pieces in areas with strong odors.  After a few days, the apple slices will be brown and dry and odor will be replaced with the scent of apple.

    ON MY MIND
    Absolutely nothing – just trying to gather more than 2 hours sleep at a time so I can think straight. Shoulder injuries are kind of like having a new born baby – there is always ice to change and pillows to fluff to try and get him comfortable for another bout of sleep.

    FAVORITE PHOTO
    Found this on the camera drive this week when I was cleaning out the old stuff.  He’s about 40 feet tall and made out of corrugated tin, just wish he looked happy.

    INSPIRATION

    CHOCOLATE HEART OF DARKNESS CAKE – BAKING PARTNERS

    This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

    LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn’t I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

    CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers 

    CHOCOLATE TRUFFLE
    8 ounce semisweet baking chocolate
    3/4 cup heavy cream

    • Place semi sweet chocolate in a mixing bowl.
    • Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
    • Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
    • Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
    • Place this in the freezer for 15 minutes.
    • Divide into two and roll into balls.
    • Place the truffles into paper lined plates and place in the freezer.

    CHOCOLATE COCOA CAKE
    5 ounces butter, cut into pieces + 2 tsp melted
    2/3 cup all purpose flour
    1/2 cup unsweetened cocoa
    8 ounces (1 box) semi sweet baking chocolate
    3 large eggs + 2 yolks
    1/2 cup granulated sugar
    1 teaspoon PURE vanilla extract

    • Preheat the oven to 325 degrees.
    • Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
    • In a sifter combine flour and cocoa powder. Sift and set aside.
    • Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
    • Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
    • When it is frothy add the butter chocolate mixture and beat for 15 seconds.
    • Fold in the dry ingredients along with vanilla extract.
    • Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
    • Remove the truffle from the freezer.
    • Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
    • Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
    • Cool in room temperature for 20 minutes.
    • Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
    • Serve while still warm with whipped cream or ice cream.