Sunday, August 23, 2015

Super Crispy Skinned Slow Roasted Pork Shoulder

This recipe makes a pork shoulder into an Amazing piece of delicious, tender meat, and it is SO EASY!

Buy an 8- 10 pound pork shoulder.
Preheat oven to 250.
Line a rimmed baking sheet with foil and place a wire rack inside of it.
Season the meat with salt and pepper.
Place the pork (skin side up) on the wire rack on the baking sheet.
Roast in the oven for eight hours, or until meat easily separates with a fork.
Remove from oven, tent with foil and allow to rest for 15 minutes.
Increase oven temperature to 500.
Remove foil and put pork back in oven.   Cook for an additional 20 minutes, turning every 5 minutes, until skin is blistered and puffy.
Remove from oven, tent again with foil and let rest for 15 minutes.

The original recipe is here.

I Highly recommend serving this with chimichurri.   Everyone who tried it LOVED it!

(Will be making this again soon and will post pictures).

Sunday, July 5, 2015

Bacon Donuts!!

I think we all know that everything is better with bacon, right? When I saw these on Pinterest, I was like, "What!? Those could not be more awesome! I only wish I'd thought of it!"

Okay, so the only thing "donut-y" about these is their shape.   They have no dough of any kind.   (Which makes them gluten, flour, sugar, egg free - Ha!)

A ring of pineapple, slice of onion, and piece of mozzarella string cheese... wrapped in bacon and sprinkled with a homemade rub (we had it leftover from ribs)

Baked (or grilled) at 400...

...dipped in marinara...

WOW.

Seriously, you should make these - it's like a Hawaiian pizza in your hand.    They do take a little time, but are sooo worth it!

I found the recipe here.    I think some variations of this would also be good - like substituting the ring of pineapple for a ring of apple (and omit the onion), or using cheddar cheese instead of mozzarella... lots of possibilities.

Saturday, June 6, 2015

Brie Stuffed Apple Pecan Cranberry Baked Oatmeal

Brie. What a delightful cheese!



I had seen a skillet baked apple crisp with brie in the middle and was inspired to incorporate it into my breakfast oatmeal instead!   It was phenomenal.

I adapted my recipe from here.   Mine is below:

Ingredients:

1/2 cup of old fashioned oats
1/2 tsp of vanilla
3/4 tsp of cinnamon
scant 1/4 tsp of salt
1 Tbsp of apple sauce
1/4 cup of mashed banana
1/4 cup of milk
1 Tbsp of butter
1/2 apple, chopped
Handful of pecans
1/4 cup of craisins (I "plumped mine in a bit of boiling water on the stovetop, but that's not absolutely necessary)
1/4 of a brie round

Directions:

(I always assemble mine the night before, so it's ready to go in the morning)

Preheat oven to 375.
Mix everything except the cheese together in a bowl.
Grease a small baking dish with butter.  (If you want it to come out of the dish without sticking, I'd put a piece of parchment paper in the bottom first).
Put just enough of the oatmeal mixture in the dish to cover the bottom.
Place the brie in the middle.
Pack the rest of the oatmeal mixture around and top of the brie.
Place in oven and bake for 20 minutes.
Run a knife around the edge, invert on to a plate and then flip right side up onto another plate.
Dig in!



Thursday, June 4, 2015

Chicken, Sausage and Shrimp Jambalaya

I like Jambalaya, but rarely have it anywhere that is not too spicy for me!   I adapted this recipe (based on what I knew our family would like) from here. See my recipe below.


Ingredients:

1 onion, diced
2 bell peppers (not green)
4 cloves of garlic, minced
3 cups of chicken broth
1 Tbsp of Cajun Seasoning (add more if you like it spicy)
12 oz can of cooked chicken (or any chicken you want)
2 cans of diced tomatoes
2 bay leaves
2-3 cups of kale, torn into small pieces
1 lb. of smoked sausage
1 lb. of shrimp, deveined and tails off

Directions:

Saute onion, garlic and peppers in a little butter or oil until soft.
Add chicken broth, Cajun seasoning, chicken, diced tomatoes, kale and bay leaves.
Simmer for half an hour.   Add sausage and shrimp.
When shrimp turns pink, it is ready.
Enjoy as is or serve over rice.

Monday, June 1, 2015

Easy Pickled Onions

I've had pickled onions at several restaurants and always really liked them.   They add a certain pizzazz and "fancy" to a dish that I really like.   Well, it turns out they're really easy to make!   Here is the (super easy) recipe

I like these in potato salad, on a grilled cheese sandwich with some avocado, in quinoa... the possibilities are endless!

They take a burger to the next level, for sure =)

Homemade BBQ Sauce

In my quest to make more things at home, with fewer ingredients (and things I can actually pronounce and identify), BBQ sauce seemed like an easy one to try.




Here is the recipe I used.   I really like it, but did skip the chipotle chili powder, and scaled back the 1 Tbsp of chili powder to a scant 2 tsps.   I might actually do a little less next time.   Even the kids love this!

Sunday, May 24, 2015

One Pot Chicken and Rice Chili

I was looking on Pinterest for something new and easy to make for dinner and came across this recipe, which I adapted (based on what I had on hand) to make the dish you see. We were all very pleased with how it turned out! My recipe is below:

(I am not impressed with what Blogger is doing with the color of my photos)

One Pot Chicken Rice Chili

Ingredients:

1 Tbsp olive oil
1 onion, diced
1 12 oz can of chunk chicken (or the same amount of your own cooked chicken, beef or sausage)
5 cups of chicken broth
1 can (14.5 oz) diced tomatoes
3/4 c of red kidney beans
3/4 c. of garbanzo beans (or any white bean)
1/5 cups of kale, torn into small pieces
1 tsp of chili powder
1 tsp of cumin
salt and pepper to taste
10 oz of brown rice (I used parboiled)
3/4 cup of shredded cheese

Instructions:

Heat oil in large skillet or pot.  Add onions and cook until soft, about five minutes.   Add chicken.

Stir in chicken broth, tomatoes, beans, kale and spices.  Bring to a simmer.  Stir in rice.    Bring to a boil.  Cover, reduce heat and simmer until rice is cooked through.

Remove from heat.  Top with cheese and cover until melted, about 2 minutes.

Serve with sour cream, avocado or salsa if you wish.