Coconut Raspberry Cupcakes

These cupcakes scream springtime. They are addicting and make a good breakfast even! (Note I didn't say healthy...just good)

Makes 20-24 cupcakes

Cupcake Ingredients

•  3/4 cup of unsalted butter, room temperature 
• 1 1/4 cup of sugar 
• 3 eggs, room temperature 
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract 
• 2 1/4 cups of flour 
• 1 teaspoon of salt 
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut-lightly toasted
• Raspberry jam

Coconut Cream Cheese Frosting Ingredients

 

• 3Tbls. of butter, room temperature 
• 8 oz of Philly cream cheese (1 package), room temperature
• 3oz Philly cream cheese, room temperature
• 1/2-1 cup of powdered sugar 
• 1/4 cup of sweetened desiccated coconut

1. Combine the flour, salt, and baking powder in one bowl.
2. Preheat oven to 350
3. Cream butter until light and fluffy.
4. Add sugar and cream until fluffy again, scraping down sides to mix evenly.
5. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
6. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. 
7. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. 
8. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
9. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full.
10. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. 
11. Once the cupcakes have completely cooled, use a paring knife to cut out a cone of the cupcake (tilt knife at 450 angle and cut in circle). 
12. Cut the point off the cone and set aside
13. Fill the cupcake with a small spoonful of jam, slightly less than level with the top. Replace the cupcake cap.

Frosting

1. Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom.
2. Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3. Fold in the coconut. Spread onto cooled cupcakes.
4. Sprinkle on a bit of extra shredded coconut on top and serve.

Beef Stew

A yummy in your tummy classic.  De-lish over egg noodles or just plain.

• 1 cup flour
• 1 tablespoon dried thyme
• 1 teaspoon salt, plus additional to taste
• 1/8 teaspoon freshly ground pepper
• 3 pounds beef stew meat, in 1 inch cubes
• ¼ cup oil
• 1 cup dry red wine
• 1-½ cups beef stock
• 1 cup canned crush tomatoes
• 1 teaspoon chili powder
• 1 bay leaf
• 1 large Vidalia onion, chopped
• 3 to 4 carrots, peeled and sliced
• 1 pound of mushrooms, washed and sliced (optional)
• 6 garlic cloves, chopped
• ½ cup chopped Italian parsley (optional

1. Preheat oven to 350

2. Stir the flour, thyme, 1 teaspoon salt, and ½ teaspoon pepper together in a shallow bowl. Turn the cubes of meat in flour to coat well. Shake off excess and transfer to a plate.

3.  Heat the oil in a heavy kettle. Add the meat, a few at a time, and brown them on all sides.  As they are browned transfer them to paper towels to drain.

4. When all the meat is browned, discard excess oil but do not wash the kettle.  Add the wine, beef stock, and crushed tomatoes, and set kettle over medium heart.  Bring to a boil. Stirring and scraping up the browned bits from the bottom of the pan.  Return beef to kettle, add chili powder and bay leaf, and season with salt and pepper.

5. Cover the kettle and set on middle rack of the oven.  Bake for 1-½ hours, stirring occasionally and regulating the oven temperature to maintain the stew at a steady simmer.

6. After the stew has cooked for about 1 hour, stir in the onions, carrots, and mushrooms. Continue to cook uncovered.

7. After another 15 minutes add the garlic, and parsley. Continue to cook uncovered, until stew is reduced and thickened to your liking and beef is tender. Serve with egg noodles.

Asiago Ciabatta

One day over the summer I was in a bread baking mood. I searched around and found 2 recipes I wanted to try and couldn't decide which one to use. So...I mashed them together. The result...fab!


Makes 8 rolls

Biga (starter)

• 1 1/2 cups unbleached AP flour
• 1/4 cup whole wheat flour
• 1 cup water
• 1/8 tsp instant yeast

Dough

• all of the starter
• 2 1/2 cups unbleached AP flour
• 1 1/2 teaspoons salt
• 1/2 cup water
• 1/2 teaspoon instant yeast
• 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread

Biga:

1. Mix all biga ingredients in medium size bowl until well blended.
2. Cover bowl, leave at room temp for 12-20 hrs.
3. (Biga will bubble a lot and smell yeasty--this is good!)

Dough:

1. In the bowl of a mixer place all of the starter.
2. Dissolve yeast in warm water and add. Beat on low for 30 seconds.
3. In a bowl, mix flour and salt. Using the paddle attachment, slowly add until blended, about 3 minutes.
4. Switch to dough hook if you have one, and knead on medium for four minutes until dough starts to gain some body. Add in your asiago cheese during this process. It will be soft and slightly sticky, but will mostly clean the sides. When you pour it out of your bowl, it will kind of act like a big blob, but stick together.
5. Generously spray or oil a rectangular or square container.
6. Place in dough, cover with floured cloth or oiled plastic wrap, and let double, approximately 1 to 2 hours
7. Flour a surface. Your dough will have risen in a rectangular shape. Gently remove dough, trying to keep it a rectangle.
8. Gently stretch your dough into a 12 by 8 rectangle, taking care not to deflate it a lot.
9. Line two baking sheets with parchment paper, regardless of whether you are using a baking stone.
10. Using a sharp knife or a dough scraper, cut rectangle into 8 pieces. Don't drag your knife or scraper--just push down and cut.
11. Piece by piece, gently place floured-side up on baking sheets.
12. Cover and let rise in warm room until puffy, about 45 minutes.
13. Meanwhile, preheat your oven to 450F, with baking stones if desired (this makes the bread crusty on the outside.
14. When ready to bake, sprinkle asiago cheese on top of each roll. Move to baking stone on parchment or leave on baking sheets.
15. Bake for 20-24 minutes, until golden brown. Let cool on rack.

Note: This are yummy as the vehicle for meatloaf sandwiches.

Apple Raisin French Toast Soufle

This sounds fancy..it isn't.  It also sounds delicious...it is!

·        1 cup brown sugar

·        3 teaspoons ground cinnamon

·        ½ cup melted butter

·        6-8 apples, peeled, cored and sliced

·        ½ cup raisins

·        1 French bread, or very firm egg bread

·        8 eggs

·        4 cups half and half or milk

·        1 Tablespoon vanilla

·        pinch of nutmeg

1. Grease a 15x11 baking pan. In a large bowl mix ½ cup sugar, 1 tsp cinnamon, and melted butter.  Stir in the apples and raisins, and coat evenly.

2. Slice bread into thick slices and arrange in the bottom of the baking dish. Make sure they are close together.

3. In a separate bowl, beat the eggs, ½ cup sugar, half and half, and vanilla. Add the 2 tsps of cinnamon and nutmeg. Pour half of this mixture over the bread.

4. Place sliced apples over the bread. Pour rest of the half and half mixture over the apple slices.

5. Cover tightly and refrigerate over night.

6. Next day, preheat oven to 350. Place dish, covered, in the oven for 40 minutes. Uncover, and bake another 20 minutes.

7. Allow to sit for 5 minutes before slicing into squares and serving with maple syrup.

Cranberry Apple Pork Tenderloin

This is one of my favorite recipes, it's so quick and easy to make.

I love to serve it with cous cous that I add Craisins to.

Serves 4

• 1 to 1 1/2 pounds pork tenderloin
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar, packed
• 2 cooking apples, peeled, cored and sliced
• 1-2 big handfuls dried cranberries or raisins

1. Preheat the oven to 400°.
2. Place the pork tenderloin in a roasting pan or casserole dish.
3. Combine the remaining ingredients in a bowl and stir.
4. Spoon the apple mixture around the pork tenderloin.
5. Cover and bake 30 minutes.
6. Remove the lid and spoon the apple mixture over the tenderloin.
7. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
8. Let it rest 5-10 minutes, then slice and serve.

Matzah Ball Soup

This is THE BEST recipe chicken soup/matzah ball soup recipe I've ever tasted.  I'm not just saying that because it is my mother's.  :)
On one hand, I feel like I'm being a traitor by posting this and letting the secret out.  On the other hand, I also feel like it's a sin not to share this with people so they can taste the perfectness.  That's right....I said it's perfect.  If you were sick (hell I'd do it even if I were well), you'd ask for this intravenously...it's THAT good.

• 1 whole chicken, cut up
• 1 small package chicken wingettes
• 3 carrots, wiped clean and chopped into thumb size pieces
• 2 onions, peeled and quartered
• 3 ribs celery plus the leaves from the entire stalk, ribs chopped in thirds
• 3 parsnips, peeled and chopped like carrot
• 2 turnips, peeled and chopped into about 2 inch pieces
• 2 large boxes of chicken broth (I use low sodium)
• dill
• cheesecloth
• 6-10 peppercorns

1. Put the chicken in the largest stock pot you have (I have to split it between 2) and just barely cover the chicken with water.
2. Let it boil until gray icky foam (ewwwww) comes to the surface, skim it off.
3. Pour in enough chicken broth to come about 3/4 of the way up the pot.
4. Dump in (carefully!) all of the veggies
5. Bind the dill, peppercorns, and parsley in a cheesecloth and drop that in as well.
6. Let simmer for 2 hours then salt/pepper to taste
7. Let it cool and package the chicken, veggies, and broth separate.
8. Refrigerate overnight
9. My mom serves this with just the broth, matzah balls, and a few sliced carrots on top.  I go for the whole thing and add the shredded chicken meat, and veggies (chopped into more manageable pieces).

I've eaten this soup the night it's made...and it's awesome.  But I promise it is about 10x as awesome if you can let it sit overnight  (plus then you can skim all the solidified fat off the top and chuck it)


Note: To make this Matzah Ball soup  follow directions on box of Manischewitz Matzah Ball mix (available all year round) and add the yummy dumplings to a bowl of soup.

Lemon Potatoes

Recently I went to a Greek restaurant and had something called lemon potatoes.  I don't recall these when I was in Greece...and I can't believe I'd forget them as they were soooooooo good.  I tried to recreate them at home, and they were almost as good.  Hot or cold....(I have a thing with cold leftovers)

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled

1/2 cup fresh squeezed lemon juice

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon seat salt or kosher salt

1/4 teaspoon pepper

1 (14 1/2 ounce) can chicken broth

1. Peel potatoes and cut them in finger like strips (each half in about 3-4 pieces usually) 
2. Let them stand in water while preparing sauce
3. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
4. Dry off the potatoes, and put all of them in the bag and let marinate for 2-3  hours.
5. Preheat oven to 400 degrees.
6. Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. (You don't want the potatoes to either be COMPLETELY submerged in liquid or very dry either)
7. Roast for 1hr 10min, turning occasionally.
8. Put under the broiler for 5 minutes to crisp them up.

There will be a lot of liquid left over.  That is great to either use as a Greek salad dressing base, pour over gyro/souvlaki meat or use to keep the leftover potatoes in...they are even more lemony the next day!

Moussaka

Moussaka, if you've never had it is a sort of lasagna type Greek dish.  It is layers of eggplant, ground beef (traditionally lamb but I don't use that), wafer thin potatoes, and fluffy bechamel sauce.  De-lish!

·          3 Medium sized eggplants (unpeeled)

·         4-5 Medium sized potatoes (peeled)

·         2 Large onions - chopped fine

·         1 Can Tomato paste

·         1/4 Cup Red wine

·         1 Cup Parmesan cheese - freshly grated

·         1 lb. Ground beef

·         3 Tablespoons Fresh parsley - chopped fine

·         1/4 tsp. Cinnamon

·         Dried bread crumbs

·         Béchamel Sauce (recipe below)

1.       Eggplant:   Rinse under cool water.  Set aside to dry or pat dry with paper towel.  Cut off ends.  Slice about 1/2 inch thick rounds.

2.      Lay out the slices on paper towels and very lightly sprinkle with salt and let stand for about 15 minutes.  Then sprinkle with pepper.

3.      Fry eggplant quickly in butter or cooking oil until golden brown.  You want the eggplant to remain firm.   Remove to a platter.

4.      Potatoes:   Peeled and sliced very very thinly.  Keep them in a bowl of cool water to prevent browning while assembling the moussaka. 

5.      Before assembling moussaka, drain potatoes thoroughly.

6.      Ground Beef and Onions: Brown in skillet and cook until onions are soft, about 10 minutes.  Drain fat thoroughly.

7.       Tomato Paste:  Dilute the tomato paste with the wine and about 1/2 cup of water.

8.      Add the parsley and cinnamon; salt and pepper to taste.  Pour over meat and onions. 

9.      Simmer over LOW heat, stirring frequently until liquid is completely reduced.  Remove from heat.

White Sauce

·         4 Tbl butter

·         6 Tbl flour

·         2 cups hot milk, not boiling

·         ½ tsp salt

·         2 egg yolks, beaten well

·         Dash of nutmeg

1.       In medium size bowl, beat the egg yolks with your whisk; set aside.

2.      In medium size sauce pan over medium heat, melt 4 Tablespoons butter and blend in the flour, stirring steadily until butter is absorbed into the flour.  Add salt.

3.      When bubbling slightly, reduce heat to low; add the hot milk slowly, stirring constantly.  Continue cooking over low heat until smooth and thickened to medium consistency.

4.      Remove from heat and add nutmeg.

5.      Pour finished sauce over the beaten egg yolks slowly and stir constantly.  Set aside.

6.      Lightly grease a 13 x9 pan, or a roasting pan works a bit better.  Sprinkle a layer of bread crumbs on bottom of roasting pan.

7.      Beginning with eggplant, begin layering:  eggplant, potatoes, meat.  Each layer should be sprinkled lightly with bread crumbs and Parmesan cheese. 

8.     Your top layer should be eggplant.

9.      Pour white sauce evenly over the top.  The sauce will form a thick crust on top of the Moussaka when baked.

10.  Sprinkle with remaining cheese and bread crumbs.

11.   BAKE at 375 degrees for 1 hour, or until golden brown.

12.  Remove from oven and let stand about 15 minutes before cutting into squares.

Greek Omelete

I am the world's worst omelet cook.   I don't mean to toot my own horn, but I can cook fairly well......except omelets.  They ALWAYS end up looking like piles of weird scrambled eggs with various fillings.  

They taste good...but look awful.  Therefore, I refuse to include a picture.

The other night I was trying to use up some Mediterranean ingredients and figured...why not make an omelet.  This time I'll be super patient and cook it low and slow and it will be fab........WRONG!  It didn't look like much, but smelled deliciously salty and creamy all at once.   They taste got even better from there.

 Thank goodness my husband isn't much of a cook so he didn't know what it was "supposed" to be.  :)

Serves 2 (with a big salad)

• 6 eggs
• Bit of feta cheese (sorry I'm not sure how much I used)
• 2 big handfuls of basil, chiffonaded
• 2 handfuls of cherry tomatoes, sliced
• 1 tsp garlic, minced
• 2 Tbl milk
• Pinch salt and pepper

1. Saute the garlic and tomatoes...try to drain some/most of the liquid (here is where I failed)
2. Add the eggs (beaten mixed with a little milk, salt, and pepper) and cook into an omelet (sorry again, can't even describe how to do this)
3. Before you flip it, or fold it (I can sorta do the latter), add the feta and most of the basil so it can sink into the eggs.
4. Flip it or fold it (help!)
5. Cook until it is as brown as you like it (I do NOT like runny omelets so I make mine a toasty golden brown color)
6. Top with remaining basil and serve

I promise it's good....and if you make a pretty one...pleeeeeeeeeeeeeeeeeease teach me how!

Cold Veggie Pizza Appetizer

This is not the kind of cold veggie pizza you are thinking of....although I do enjoy that too.

This is flaky, buttery crescent rolls (or if you are lucky enough to find the Pillsbury appetizer roll..YAY!) layered with flavored cream cheese and crunchy veggies...............{drool}


My friend's 2 young sons love this, we in fact have a pact that every time they come to my house I'll make it....as long as the older one either weeds (he likes it I swear!) or plays with my dog.

As I'm thinking about this....I actually have never met one person who doesn't gobble this up.  I've been know to eat this for breakfast, lunch, and dinner...hey there are veggies in it, it's healthy!!!

• 2 pkg. (8 oz. each) refrigerated crescent dinner rolls (I use the reduced fat ones or if I'm lucky the Pillsbury Appetizer Roll....or even thin crust pizza dough [for the latters you need only 1 package]) 
• 1 package (8 oz.) Cream Cheese 1/2 cup Ranch Dressing
• 1 tsp.  dill weed
• 1/2 tsp. onion salt
• 1 package of sugar snap peas-chopped
• 1 package of cherry tomatoes-sliced in halves or quarters if they are large
• 1 package shredded carrots
• 1 chopped yellow, orange, or red peppers

1. Heat oven to 375ºF.
2. Unroll dough, press onto bottom and up sides of baking pan, firmly pressing seams and perforations together to seal.
3. Bake 11 to 13 min. or until golden brown; cool completely.
4. Mix cream cheese spread, dressing, dill weed and onion salt until well blended; spread onto crust.
5. Top with remaining ingredients.
6. Refrigerate 2 hours, cut into rectangles and GOBBLE UP!

You could really use any combo of veggies your heart desires....cukes, radishes, olives, etc
If you wanna be super creative you could add salsa instead of the Ranch dressing and top with beans, olives, peppers, and cheese....Cold Mexican Pizza Appetizer!

Mock Linzer Tart Bars

I adore linzer tarts and it was to my delight that when I tried this recipe they tasted exactly like them!!
Granted, I thought they'd taste totally different...but that's ok!   A bonus, my friend's young children loved them also, so it's a treat that pleases all ages.

• 2 pouches Betty Crocker sugar cookie mix
• 1 cup butter, softened
• 1/2 tsp almond extract (this is key!)
• 2 eggs
• 1 cup raspberry jam (or your favorite flavor)
• 1 cup powdered sugar
• 1 Tbl milk
• 1/4 tsp almond extract

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3. Bake for about 10 minutes, just so bottom is set a bit (this avoids a gooey bottom).
4. Spread jam over dough. Drop remaining dough by teaspoonfuls over filling.
5. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
6. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars.
7. For bars, cut into 6 rows by 4 rows.
8. Store covered at room temperature.

Crustless Zucchini Quiche

A recipe from my childhood.  This is good hot or cold...or even snuck for breakfast right out of the fridge.  (Shhhh)

1 large onion, grated

1/2 cup vegetable oil

1/4 cup grated Parmesan or Asiago cheese

4 eggs, beaten

1 tablespoon dried Italian seasoning

3 cups grated zucchini or yellow squash

1 cup Bisquick

1 cup shredded  Swiss cheese

1 1/2 cups shredded Provolone cheese

1. In a bowl, combine the first five ingredients.
2. Stir in the zucchini, biscuit mix and cheeses.
3.  Pour into two greased 9-in. pie plates.
4. Bake at 350 degrees F for 35 minutes or until golden brown.

CrockPot Pumpkin Spiced Latte

I read this recipe on Stephanie O'Dea's blog and HAD to make it that night.

I liked...but was a little less than impressed.  I had to fix some things (of course I did, I can never leave anything as it is).

Serves 2-3 but can easily be doubled, tripled, etc

• 2 cups milk
• 3 T canned pumpkin
• 2 T white sugar
• 2 T vanilla (not a typo. it asks for tablespoons)
• 1/4 tsp cinnamon
•  tiny pinch of nutmeg and ginger
• 1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used Hazewlnut Decaf bc I was making it at night)
• whipped cream garnish (Rob says yay, I say nay)

1. Add the coffee/espresso and milk to the crockpot.
2. Whisk in the pumpkin, spices, sugar, and vanilla. (Seriously I couldn't get the pumpkin to totally and it kept seperating if the drink sat)
3. Cover and cook on high for 2 hours if everything is cold.
4. Whisk again.
5. Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Since I upped the pumpkin amount I liked it better, but you kinda have to drink it semi quick or all of the solids sit at the bottom and you get a mouth full of pumpkin guts....ew

CrockPot Azorean Spiced Beef Stew

When I think of beef stew I think of fall/winter, cold nights, fires roaring, snuggle blankets, movies, my mom.......but I digress.  I suppose what I'm trying to tell you is I love me some beef stew.  When I came upon this recipe, it sounded familiar yet so different...I had to try it.



Yet again, here is how I changed it up

• 1-2 lb beef chuck stew meat
• 5-6 cloves of garlic, smashed and chopped
• 2 potatoes, chopped in 1 inch chunks ( I used our homegrown red potatoes, yay!)
• 3 green onions, chopped
• 2 cups beef stock
• 1 cup baby tomatoes, cut in quarters, or 2 large chopped tomatoes (more stuff from our garden!)
• 1 cup baby carrots
• 1 T kosher salt
• 1/2 T red pepper flakes
• 1 tsp all spice
• 1 bay leaf
•  1 tsp cumin
• 2 cinnamon sticks

1. Put the meat into your crockpot. Frozen meat works, just will take a little longer to cook.
2. Add the broth.
3. Chop up the tomatoes, potatoes, green onion, and garlic. Throw it in.
4. Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.
5. Cover and cook on low for 8-10 hours, or on high for about 6.

Serve in big bowls while sitting near the fire and enjoying some quality couch time.
Also good over egg noodles!

CrockPot Turkey Cheddar Cranberry Meatballs

Before you run away because that title makes you gag....stop and think.

Turkey....good (sure use chicken or pork...I wouldn't go with beef on this one)
Cheddar....uh DUH that's delicious
Cranberry....tart, sweet, fruity...good
Meatballs...who doesn't like meatballs?

This is in essence a thanksgiving meal in a cute little ball.  Try it, you'll like it!


It isn't my original recipe so I'll give credit where credit is due.


Here's my take on it...
Serves 4

• 1 1/2 pound ground turkey (or pork, or chicken)
• 1 egg
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 green apple, peeled and shredded
• 1/2 cup shredded sharp cheddar
• 1/2 cup Craisins
• 1 tsp minced garlic

1. In a large mixing bowl, mix the ground turkey with the ingredients.
2. Make golf-ball sized meatballs, and drop them into your crockpot.
3. Try to make an even layer, but if you need to stagger-stack them, it's cool.
4. Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
5. While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. DO NOT PANIC...they will brown up at the end, I promise!

Very easy to double or even triple and freeze for later meals!

CrockPot Pork Chow Mein

Ok so I like pork.....a lot.
I also like my slow cooker....a lot.
So sue me.


Here's another one of Stephanie's recipes....and my doctoring of it.
The base serves about 8...leftovers can be frozen!

• 1-2 lbs of meat, either pork or chicken (I used 1 pork tenderloin)
• 2 cups of water
• 2 chopped yellow onions
• 2-3 cups of chopped celery
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 3 T molasses
• 16 oz can sliced water chesnuts, drained
• 6.5 oz can bamboo shoots, drained (couldn't find these this time...but definitely want to use them next time)
• 1 cup bean sprouts
• 1 chopped red bell pepper
• salt and pepper to taste
• olive oil
• spaghetti or chow mein noodles (I used 2 packets of Chinese style noodles I found in the vegetarian section)

1. Put meat into crockpot....even frozen (have I mentioned I love my CrockPot?)
2.  Add the chopped onion and celery, and two cups of water.
3. Cover and cook on low for 6-8 hours, or on high for 4. (Mine cooked for 8 on low and then turned to warm for the rest of the time until I was ready)
4. Shred meat carefully with two forks.
5. In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch, set aside.
6. Chop up the red bell pepper, and add it to the crockpot.
7. Open the bamboo shoots (darnit!) and water chesnuts, drain liquid, and add remaining content. Add bean sprouts.
8. Stir in the sauce mixture.
9. Cover crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
10. Before serving, cook pasta according to package instructions.
11. When the pasta reaches the al dente stage, drain it and set aside.
12. Heat some olive oil in a large frying pan or wok.
13. On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.
14. Serve the noodles with the crockpot vegetables and meat.

CrockPot Chili Verde

I found an awesome blog by Stephanie O'Dea that trials 365 crockpot recipes.  Since I'm SUPER busy this week I thought I'd try a few recipes out and give my feedback.

Here is a link to her original recipe.

Here is my version:

Serves 8-10, with leftovers

• 3 pound chuck roast, or pork shoulder/butt (I could only find a center cut roast)
• 1 green bell pepper, seeded and diced
• 1 small onion, diced
• 4 oz can diced chile (as spicy as you want)
• 14.5 ounce can diced tomatoes
• 10 tomatillos, diced (peel off outer wrapper)
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• 2 teaspoons sage
• 1 Tablespoon oregano
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup chopped cilantro leaves

1. Trim any visible fat from the meat,  plop into your slow cooker stoneware.
2. Add diced bell pepper and onion.
3. Pour in the contents of the diced chile can,tomato can, and diced tomatillos.
4. Add spices.
5. Stir a bit to get the spices down the sides of the meat.
6. Add chopped cilantro to the top.
7. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve either as is, like a stew (there is a good amount of liquid that forms) or over rice!
Also yummy like fajita filling with tortillas, shredded cheese, and a dollop of sour cream.  (If you choose this, make sure to drain off much of the liquid)

Pumpkin Trifle

In honor of autumn I decided to make a pumpkin trifle for dessert at my in-law's.  It was soooo yummy, like a bowl full of fall!  Perfect for Thanksgiving.  Plus, it is so super super easy.

no one said I was a photographer

Oops...forgot to take a picture BEFORE we ate it up!

Serves...an army, but realistically 16 adults

• 3 boxes butterscotch instant pudding (sugar free is great for this recipe if you can find it)
• 1 1/2 cups Cool Whip
• 1 15 oz can pumpkin puree (Libby's recommended)
• Craisins
• Cinnamon Chips
• Chocolate Chips
• 2 boxes pumpkin bread mix (Pillsbury recommended)
• 1 cup cold milk
• 1/2 Tbl cinnamon
• pinch ginger and nutmeg

1. Make the pumpkin bread (both boxes) as directed, adding chocolate chips. (I'm not really sure how much I added since I rarely measure chocolate....but I'm going to guess about a cup, cup and a half). Let the pumpkin breads cool completely.
2. Meanwhile, in a medium bowl make 2 boxes of pudding as directed, set aside.
3. In a large bowl, whisk together 1 cup milk and the remaining box of pudding.  Once it starts to thicken, add pumpkin puree and spices.
4. Whisk for 2 minutes, then gently fold in Cool Whip.  Do not worry if there are white streaks.
5. Chill pudding and pumpkin mousse for at least 2 hours while the breads are cooling.
6. Cut up one of the pumpkin breads into chunks (no worry about being neat, it's a trifle!), dump it in a LARGE trifle bowl.
7. Cover the bread with all of the pudding, and then sprinkle on craisins and cinnamon chips to your liking.
8. Add the other pumpkin bread, cut up, and then all of the pumpkin mousse.
9. Top with another dose of cinnamon chips and craisins.
10. Let it chill in the fridge for at least 2 hours before serving (tastes best overnight).

Yummy yummy!  This recipe can easily be halved for a more normal dessert size.