Carnitas - Easy and Delicious

I'm finally back!  One month away and it is so good to be home, cooking and blogging again.  I didn't think I'd miss blogging as much as I did, so it is great to be back and in the middle of it all. 

I love tacos, every kind of taco...  well, with the exception of seafood and shellfish.  I've tried many different carnitas recipes and have always come up disappointed, that is, until now.  There are a couple of ingredients that made me question the end product but it comes together beautifully and is so balanced and delicious!  I used a 3 inch round cookie cutter to make mini tortillas in hopes that it might be more appealing to my girls and they LOVED them.  Topped with a little shredded cheese and fresh guacamole, you will be going back for seconds, and maybe thirds.

Carnitas
Serves 8
1/2 onion, peeled and coarsely chopped
1 1/2 cups water
6 cloves peeled garlic
1 tsp dried oregano
1 tsp freshly ground black pepper
pinch cumin
1/8 tsp ground cloves
1 tbsp sea salt
1 tbsp olive oil
4-5 lb Boneless pork shoulder or butt (cut into 4 inch chunks; fat on)
1/2 tsp sea salt
2 bay leaves
1 cup orange juice
2 tbsp sweetened condensed milk

In the jar of the blender, place the water, onion, garlic, oregano, black pepper, cumin, cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium high heat. Add the olive oil and once it has heated up, add the pork chunks and sprinkle the 1/2 teaspoon salt. Brown meat on all sides, stirring and flipping as it does for about 10 minutes.  

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk, give it a good stir, let it come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about 1 1/2 hours. Remove the lid, cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos.

Next time you are hosting dinner with friends this one will be a hit, give it a try.  You'll love it!

Grilled Turkey

I grew up in rural Utah, very rural. The nearest shopping mall was over an hours drive away.  Our neighbors were all farmers, some raised turkeys, some sheep, others cattle, but it seemed that everyone was a farmer.  Although I didn't grow up on a farm, I frequented my friends farms and learned a lot about hard work and to be perfectly honest, it made me glad that my parents were not farmers too.  I have a lot of respect for those people who choose to farm, long hours, and a very thankless job.  But where would we all be without them. 

I mentioned that some of my neighbors raised turkeys.  That truly is an understatement.  Scattered throughout the county were turkey farms, and in the center (sort-of) was a turkey processing plant that employed many residents as well.  We ate a lot of turkey growing up, not just at Thanksgiving, but all year long.  We roasted it, grilled it, turned it into jerky.  This recipe is, besides a deliciously roasted turkey, my favorite way to prepare turkey.  Marinated and grilled to perfection. 

Grilled Sanpete Turkey
Start with 6 lbs of turkey breast sliced into 1 inch thick slices.  Place in a large bowl and set aside. 
For the marinade:
3 cups Sprite (cannot be diet)
1 1/2 cups canola oil
1 1/2 cups soy sauce
Whisk the sprite, oil and soy sauce together in a medium bowl. Pour over the turkey, cover and marinate in the refrigerator overnight. 

When you are ready to grill it, heat up your grill to about 350-400 degrees.  Grill each piece until it is no longer pink in the center.  Discard the marinade and enjoy.

It is amazing what these minimal ingredients can do to make this moist flavorful turkey.  The leftovers make delicious sandwiches, salads and wraps too!

Comfort Food Makeover - Meatloaf Burgers

Classic comfort food is just that, comfort food. Whether your favorite is creamy mac and cheese, mashed potatoes and gravy, or good old fashioned meatloaf, sometimes you just need to eat one of those childhood favorites that has become a source of comfort. I am not condoning emotional eating at all, but I will say that comfort food (in moderation) helps when you've had a really horrible day, or getting over an illness.  It takes you back to when life had no worries and all you had to think about was who you were going to call to play that day.  Oh, if life were only that easy still.

The Hubs LOVES meatloaf, my girls both love it too.  With spring upon us we just cannot stop grilling, so we took one of our favorites and grilled it.  Two thumbs up from everyone!  I was skeptical that our youngest would eat it, because she seems to find fault in just about everything these days, but she ate the entire thing.  The burger stayed moist, juicy, and was full of flavor.   The glaze that we brushed onto the burger just before it was done, caramelized and gave it a wonderfully sweetness.  Delicious!  I whipped up another batch of the toasted onion buns, and thought that it was a great combo.

Meatloaf Burgers
makes 6 servings

For the burgers:
1 1/2  lb ground beef
1 medium onion, finely chopped
3 tbsp ketchup
1 large egg
1/2 cup panko bread crumbs
1 tsp salt
3/4 tsp freshly ground black pepper

For the glaze:
1/4 cup ketchup
1 tbsp Dijon mustard
2 tsp packed brown sugar

Preheat the grill, or broiler.  In a large bowl, mix the ground beef, onion, ketchup, egg, panko, salt and pepper (works well to dive in and just use your hands.)  Don't overwork the mixture, or you'll have tough burgers.  Divide the mixture into 6 pieces and form them into patties.

In a small bowl, combine the ketchup, Dijon mustard, and brown sugar to make the glaze.  Set it aside.

Grill the burgers until they are just about done, then using a silicone basting brush, brush the glaze generously over each burger.  Continue to cook until they are done to your liking.

Place on buns, top with cheese, lettuce, tomato, and onion slices.  Finish off with your favorite condiments and enjoy!  I'd love to hear what you think when you give these a try...

Bobby Flay's Signature Burger and Fresh Baked Buns

Spring has finally arrived!  We have been out enjoying the beautiful weather, taking advantage of the wonderful walking trails that surround us, and of course firing up the grill.  Although we do use our grill year round (even when it is snowing) we use it almost daily as the weather warms up and all through the summer.  Burgers are one of our favorite things, and Bobby Flay knows how to do a great one.

Bobby's burger is very simple.  Seasoned ground beef, fresh toppings, and a special sauce that kicks your burger over the top.  Give it a try, your family will love it just as much as we do.

Crunchburger (AKA The Signature Burger)
1 1/2 lbs ground chuck, 80% lean, or ground turkey 90% lean
kosher salt and fresh ground pepper
1 1/2 tbsp canola oil
8 slices American cheese, each 1/4 inch thick
4 split, toasted buns (see recipe below)
4 slices beefsteak tomato
4 leaves romaine lettuce
4 slices red onion
Horseradish Mustard Mayo (recipe below) aka Bobby's Special Sauce
4 handfuls of potato chips

Divide the meat into 4 equal portions (we usually do 6, to make more size appropriate burgers for our kids)
form each portion into a burger and make a deep depression in the center with your thumb.  Season both sides with salt and pepper.

Cook the burgers to your liking, top each one with 2 slices of cheese, and let it melt.

Place burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise.  Pile on the potato chips, to with the bun tops and serve immediately.


Horseradish Mustard Mayonnaise
1/4 cup Mayonnaise
2 tbsp Dijon Mustard
2 tbsp prepared horseradish
kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper.  Cover and refrigerate it for at least 30 minutes to allow flavors to meld. 

*For a touch of extra flavor, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or
 tarragon.
Recipe taken from Bobby Flays Burgers, Fries, and Shakes cookbook.  If you like burgers, I highly recommend this one!  Every recipe we've tried is fantastic!

I have to give full credit for these buns to my friend Michele at Sweet Luvin in the Kitchen.  She is amazing and a wonderful baker.

Hamburger Buns
makes 8 buns
3 tbsp warm milk
1 cup warm tap water
2 tsp instant yeast
2 1/2 tbsp sugar
1 1/2 tsp salt
1 large egg, slightly beaten
3 1/3 cups white flour
2 1/2 tbsp butter, softened

In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast.  Pulse to combine.  Next add the milk, egg, and butter.  Pulse again to combine.  Last add the warm tap water.  Pour the water a little at a time, mixing a second or two in between.  Only add enough water so that the dough is slightly sticky; you may need more or less depending on where you live, and the climate.  Knead dough on low speed for about 5 minutes.  The dough will be a little sticky, but do not add more flour at this point.

transfer dough to a bowl lightly sprayed with cooking spray.  Cover loosely with a towel or plastic wrap and let it rise in a warm place until doubled in size.  Watch it closely, raising times will change depending on temperature and climate.

Spray a baking sheet with cooking spray.  Divide the dough into 8 equal portions (about 4 ozs each).  Gently roll each portion of dough into a ball and place on the baking sheet, press down on the ball to form a disc.  cover and let raise again until nearly doubled.

Meanwhile, preheat oven to 400 degrees Fahrenheit.  Bake the buns about 12-15 minutes, or until the tops are golden brown.

Butternut Squash Risotto with Pine nuts, Balsamic Drizzle, and Rosemary

Today has been a great food day.  When the week begins like this, I know it'll be a good week, despite the over tired kids, and the few tantrums that it has caused.

Last weekend before we left I got a new dutch oven and all weekend I dreamed of what to make to break it in... Risotto won in the end.  I think I am in love with this new dutch oven, and can't wait to use it for a roast chicken...  I can only imagine how it is going to turn out.

Okay back to the Risotto...

Delicious, creamy, and a lot richer that I expected.  A full meal in itself.

Butternut Squash Risotto with Pine Nuts, Balsamic Drizzle, and Rosemary

Yield: 4 servings
Total Time: 1 1/2 hours

Ingredients:

For Risotto:
1 small butternut squash
4 1/4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh rosemary
1 cup arborio rice
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Parmesan cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
a few sprigs of fresh rosemary
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

Directions:

Preheat oven to 350 degrees F.
Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnish, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.  Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped rosemary and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add 1/4 cup stock and stir until the stock has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.
Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and fresh sprigs of rosemary.

adapted from: www.loveandoliveoil.com

Sunday Roast Chicken

I love the smell of roast chicken! To me it is the perfect spring meal. So today, still in the midst of winter, we had a day that from inside the house looked like a beautiful spring day, but if you stepped out the door you were blasted with what seemed like arctic winds. (I know it wasn't that bad, but we are all suffering from cabin fever and ready for spring to arrive in Utah already.) We celebrated spring around our dinner table.  Along with our roast chicken we made strawberry and spinach salad, potato salad, blue jell-o (this was the 3 year old's contribution and she was so proud of herself for doing it!), and fresh rolls.  It was delicious!  It was the kind of meal that made you feel as if you could make it a few more weeks before the weather turned warm.   

Our favorite Sunday Roast Chicken

1 whole chicken, thawed, rinsed and patted dry
1/2 cup of compound  butter
1 lemon, sliced thin.
Salt and pepper to taste

1.First things first, take 4 large sheets of aluminum foil and roll them into balls, place them in the bottom of the crock pot.

2.Slice compound butter in 1/4 inch thick disks.  Place your hand in between the skin and meat of the chicken, pulling the skin up just a little.  Slide the slices of butter, and lemon slices in between the skin and meat.  Salt and pepper the top and inside the cavity of the chicken.  Toss some of the lemons and butter inside the cavity as well.  Tie it up the legs with bakers twine. 

3. Place the chicken on top of the foil balls.  Replace the  lid on the crock pot and set on low for 6-8 hours. 

Remove from crock pot and let it rest for a few minutes before carving.  The skin might split, but for me that is okay, we just toss it out anyway. 

Crockpot Cranberry Pork Roast

I cannot say enough good about this meal. It was just delicious! The meat was moist (and I am known to overcook pork) and flavorful, sweet and savory at the same time.  Perfectly balanced.  I also loved that there were only 5 ingredients, it was so easy, but fancy enough to serve when you've got company.  My girls were half and half... one loved it, after a bit of coaxing from me to give it  a chance, and the other, was just having one of those days where she didn't want to try anything.  I can't wait to eat the leftovers for lunch tomorrow!

Crockpot Cranberry Pork Roast

Yield: 12 servings (Serving size: 3 ounces pork, 1/4 cup sauce)

Prep Time: 25 min

Cook Time: 7 hrs

Ingredients:

3 pound lean, boneless pork roast
16 ounces canned whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon whole grain mustard ( I used closer to 2 tsp, it came out of the jar a little fast)
2 Tablespoons cornstarch
2 Tablespoons water

Directions:

1.Place roast in crock pot.
2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; Cook on LOW and cook 7 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; Tent with foil to keep warm.
3. In a large, microwave safe bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.
4. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.

Adapted from Recipe Girl

Creamy Potato Leek Soup

I was really worried that this week was going to be another bust when it came to my meal plan.  We ended up back at the Doctors office with our oldest getting a strep test... of course it came back positive.  So when I pulled up my meal plan I was thrilled to find that this one is quick and easy.  Unfortunately the soup bowls didn't make it onto the table, but a slice of buttered bread was the perfect companion to this smooth creamy soup.  The kids liked it topped with a little shredded sharp cheddar and chives.  I loved it without the cheese. The horseradish gave it the perfect little zing.  It made wonderful leftovers as well!

 

Creamy Potato Leek Soup

Ingredients

3 tablespoons butter

1 1/2 pounds (5 cups) Yukon gold or russet potatoes, cut into 1-inch pieces

4 medium leeks, coarsely chopped

1 teaspoon salt

1/4 teaspoon pepper

1 (32-ounce) box (4 cups) chicken broth

1 cup milk

3 tablespoons chopped fresh chives (I used freeze dried chives)

2 teaspoons prepared horseradish

Chopped fresh chives, if desired

Directions

Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until leeks are softened.
Add chicken broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 25-27 minutes or until potatoes are tender. Stir in half & half.
Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives, if desired.

BBQ Chicken Calzones

 

About 10 years ago I lived in Oklahoma and Texas for a period of about 18 months.  While I was there I fell in love with BBQ!  Since then, I've been able to travel to Nashville, and into Kentucky and expand my BBQ love.  I love the sweet tangy flavor of a good BBQ sauce, the tender meat, and the subtle smokiness that accompanies it. 

These little calzones pack in the flavor and make a great portable meal for the Hubs to take to work.


BBQ Chicken Calzones

serves 8 (they freeze well for later)

1 recipe pizza crust
2 cups cooked shredded chicken
1/2 cup onion,  sliced
1/2 cup bell pepper, sliced
1/2-1 cup of your favorite BBQ sauce
1-2 cups Monterrey jack or pepper jack cheese
olive oil

Prepare the pizza crust.  While it is raising, saute the onion and bell pepper in a tbsp of olive oil til onion is translucent.  Set aside to cool.

Mix chicken, BBQ sauce, onion, and bell pepper in a bowl.

Divide dough into 8 portions.  Roll each portion into a circle and place 1/3 cup of the filling on one side of the circle.  Fold the other half over the filling and twist edges together to close.  Brush a small amount of olive oil over the top of the calzone.  Poke a couple of  "vent" holes in the top of the calzone to allow steam to escape.  Bake on a pizza stone for 10 min or until golden brown. 

Chicken Piccata

I love lemons! I love chicken! I love capers! So it seems only fitting that Chicken Piccata would be one of my absolute favorite meals of all time and the perfect meal to celebrate with the Hubs tonight. He proposed 10 years ago today. It really is a great story...

We were living in California and my family is all in Utah. We had driven all night to get into town early enough to get some things done. We were only in town for a weekend after all. My mom suggested we meet my dad for lunch near the job site he was at. So, we headed out... I hadn't showered that day, I was wearing my "comfy, traveling clothes" and just felt icky. I also had a headache from not enough sleep. I unwillingly joined in the fun. During lunch the Hubs, stammering over his words, asked my dad if he could marry me. I had no idea he was going to ask him then, especially while I was sitting there with them... Really took me by surprise. Of course my dad said yes... I think he was just waiting to get rid of me ;). We finished lunch and went back to my parents house so I could shower and nap... or so I thought.

Immediately after arriving at my parents house the Hubs asked me to go for a ride with him. He wanted to take a drive on the mountain. Well, he is a California boy, not used to February in Utah. There was snow, lots of snow... We borrowed my dad's truck (we'd need the 4 wheel drive) and my mom threw a couple Tylenol at me, told me to suck it up and go along. Realizing I didn't have a choice, I reluctantly got into the truck. As we were leaving my mom told the Hubs, "DO NOT GO OFF OF THE ROAD. YOU WILL GET STUCK!"

After driving for less than 5 miles, Hubs decided to pull off the road.... (HA HA HA... didn't listen to his future Mother in Law) and we were stuck. I sat in the truck and watched as he got the shovel, and tried to dig us out. To be honest, I was laughing to myself. About 15 minutes had passed and we were still stuck, so Hubs decided he wanted to take a picture of the two of us to remember this predicament. He set up the tripod and got the camera ready. Just as the camera was ready to click, he dropped to one knee and pulled out a ring box. I was shocked! And he caught it on film for us to remember always... Hubs, exhausted and sweaty, and myself feeling pretty grungy. But we will never forget this proposal! Of course I said yes :) And here we are 10 years later, still happy together and better people... Quite a few pounds lighter as well :). (The picture will be after the recipe :))


Now on to the recipe

Chicken Piccata
serves 4
4 chicken cutlets, or 2 chicken breasts pounded thin and cut in half.
1/4 cup flour
salt and pepper
1 tbsp olive oil
3/4 cup chicken broth, divided
1 tbsp garlic, minced
2 tbsp fresh lemon juice
1 tbsp capers, drained
2 tbsp butter
fresh lemon slices

Combine the flour, salt and pepper.  Lightly coat each piece with the seasoned flour and set aside.  Heat oil in a saute pan over med-high heat.

Cook the chicken 2-3 min non one side, flip over and cook for 1-2 min with pan covered.  Transfer to a warm plate and drain any excess oil from pan.

De glaze pan with 1/4 cup chicken broth and add minced garlic.  Cook until garlic is slightly browned and liquid is mostly gone, about 2 min.

Add broth, lemon juice, capers, and butter.  Stir until butter is melted, and add lemon slices.

Return the chicken to the pan, and turn once covering in sauce.

Drizzle sauce over the chicken and serve with angel hair pasta.

Thanks for sticking it out with me Hubs!  Glad you liked your "Anniversary" dinner :)

Carne Asada Tacos

This week we had to switch things up just a little, I ended up with an evening meeting at my house for church and need a "no thought - slow cooker" meal for the night.  So, luckily my Thursday meal fell into that category and we just did a swap :).

My Sister in Law Tammy, posted on Facebook that she was making this recipe, and it peaked my interest.  Every flavor that I love!  So, while shopping this week we found a great deal on flank steak.  I knew it had to go on our list this week, so into the cart it went.

The meat was so tender it just fell apart, the flavors were not in your face, but were distinct and wonderful.  I don't think we'll be going back to our boring ground beef tacos any time soon.  This one is a keeper!

Carne Asada

1 cup lime juice (I used fresh squeezed)

1/4 cup chopped green onions

1 tbsp chopped cilantro

2 garlic cloves, minced

1/2 cup V8 juice

salt and pepper

1 lb flank steak or small beef roast

stir together marinade and pour over the meat.  Marinade overnight in the refrigerator.  In the morning, pour meat and marinade into the crock-pot and cook on low 8-10 hours.  The meat will just fall apart.

We shredded it up and topped it with cheese, lettuce, tomato, fresh salsa, more green onion, avocado and sour cream.  The kids loved it and the hubs and I are hooked!  

Porcupine Meatballs

I have very vivid memories of these little meatballs, I know that my mom only made them once or twice, but when something sticks in my memory, it is pretty hard to forget.  I guess these made quite the impression with me.  It is such an easy recipe that it would be a great one to make with your little sous chef.

Porcupine Meatballs
Serves 4-6 (6-8 at our house)

1 lb lean ground beef
1 1/4 cup uncooked white rice
1 tsp dried onion
1 tsp season salt
1 tsp Italian seasoning
1 14 oz can diced tomatoes with juice
1 10.5 oz can beef broth

1. preheat oven to 350.
2. mix (with your hands) ground beef, 1/2 cup of the rice, dried onion, season salt, and Italian seasoning.  Mix well, and roll into 9 golf ball size balls.
3. Put the rest of the rice in the bottom of the baking dish.  Pour the tomatoes and the beef broth over the top and stir with a spoon.  Place meatballs over rice mixture and cover tightly with foil.
4. Bake for 1 hour.  Enjoy!

These were a hit with one of my kids, the other is going through a phase and "doesn't like dinner" no matter what it was.  Although if I served cotton candy and lollipops she'd probably change her mind ;).

New Years Resolutions

My New Years resolutions were really pretty easy for me to decide.  Many of them are easy, while others require a lot of thought, effort, and work.  One of my favorites though, was to make a new recipe at least once a week.

I've been pinning new recipes that both look and sound delicious to me, and just never seem to break out of my regular routine long enough to make one or two of them.  This year will be different, this year, I am going to be making those recipes I am pinning and the recipes I've marked in the many, many, many cookbooks I've collected over the years.

Tonight, wasn't the first, but it was the first time I actually remembered to take a picture before I dug into the delicious food on my plate.  (Don't worry, my photography skills will improve too... that is another resolution ;) ).  Everyone loved it, well, those who would give it a chance and try it...  thank goodness for hot dogs on days like tonight, when my girls refuse to eat anything and I don't want to fight it.

Tonight's menu consisted of Apple Butter Pork chops, Baked Potato, Quick Brazilian Cheese Rolls, and Brussels Sprouts with Vinegar-Glazed Onions.

Rating: 5 stars everything will be made again, and again, and again :)

Because the recipes are not originally mine I am just going to post the links to the blogs/websites that I found them.  It only seems fitting that recognition goes to where it is deserved.

Let's start off with the Pork Chops.  We all know apples and pork are just meant to be, the flavors just seem to compliment one another so well, that you'd be quite the fool to not pair them together.  When I came across this recipe I knew it had to go on the list, I needed more ways to use the many jars of apple butter that I'd bottled last fall :)  The recipe can be found here.

Next are the rolls.  I am trying to cut carbs, and that for me has been really really hard.  I know it will help me to get control of my PCOS symptoms, but I love bread!  I love rolls, cake, cookies, well anything containing loads of carbs and gluten.  This one is gluten free, so it'll help me not feel so guilty when I eat just one more...  the recipe can be found here.

Brussels sprouts are a favorite in our house.  Everyone loves them, weird I know... but I give credit to my mom who continually told us how good they were, and even ate some herself, only to find out recently that she really does not care for them.  That is the sign of a good mom :)  We've been boring with our Brussels sprouts... steam them then top with some lemon juice... After the first taste tonight, my taste buds might reject my poor old standby from here on out... full of flavor, and just delicious!  The recipe for them can be found here.

Hope you enjoy this wonderful meal just as much as we did!

Son-of-a-Gun Stew

I have a stash of recipes that let's call them my "camping  recipes".  I usually only make them while camping.  We love to make yummy hearty food in the dutch oven, and then follow it with a wonderful cobbler or scones.  This one though, is one that I could eat not only while camping, but from October 1 to March 31.  It is hearty, flavorful and utterly delicious :)  Serve it with hot bread or rolls for the perfect winter meal.

(Please excuse the poor photo, it really tastes a lot better than it looks!)

Son-of-a-Gun Stew

1/2 lb bacon, chopped

2 lbs ground beef, or steak cut into 1 inch pieces

1 lb carrots, peeled and sliced 1/4 inch thick

2 lbs potatoes, peeled and cubed into 1 inch cubes

2 green peppers, cut into 1 inch pieces

5 med stalks celery, cut into slices

2 medium onions, chopped

3/4 cup soy sauce

1/4 cup worcestershire sauce

1/2 cup BBQ sauce

4 cups canned or bottled tomatoes

Begin by frying your bacon in a 12 inch dutch oven, or large pot.  Drain off fat, and add onions and ground beef, saute until browned.  Add remaining ingredients.  Cover and simmer for one hour or until vegetables are tender.  

Chicago Style Deep Dish Pizza

For me, planning a vacation is so much more than just deciding where to go, where to stay and what to do... It also includes, where to eat, what is a local favorite, and what can I not get anywhere else...  I love to scour websites and find the best places to try, and plan out each meal.  Needless to say, I have yet to make it to Chicago, it is on my list of places I'd love to go, but I haven't made it there yet.  So, until I get to experience the sights, sounds, smells, and tastes of Chicago, this is my little escape through food.

From all of the cooking shows I watch, I do know that the crust on a deep dish pizza isn't your typical crust. It is flaky, and more like a biscuit.  I kept that in mind while searching for the perfect recipe.  This one was perfect, delicious in every way.  The kids devoured their entire pizza, and Everyone rated it 5 stars!  It will be gracing our dinner table many times to come.

CRUST

• 4 cups all purpose flour
• 3 tablespoons yellow cornmeal
• 1 3/4 teaspoons salt
• 2 3/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil or salad oil
• 1 cup + 2 tablespoons lukewarm water

FILLING

• 3/4 lb. mozzarella cheese, sliced
• 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
• 2 to 4 garlic cloves, peeled and minced, optional
• 1 tablespoon sugar, optional
• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
• 1 cup freshly grated Parmesan or Asiago cheese
• 2 tablespoons olive oil, to drizzle on top

Directions

1) To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.

2) Place the dough in a lightly oiled bowl or 8-cup measuring cup (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14 inch deep dish pizza pan (I used 2 8" cake pans and it worked great). Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.

9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.

10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sauteed vegetables), then the tomato mixture.

11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.

12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Yield: about 12 servings. The recipe was found here.