3-7 lb. Boston butt
1 large onion, sliced
1/4 c. liquid smoke
Salt
Pepper
Garlic powder
3 Tb. butter
1/2 c. apple cider vinegar
Sprinkle a little of the liquid smoke, salt, pepper, and garlic powder onto the meat. Melt butter in skillet and sear pork on all sides and then place in 5qt slow cooker. With remaining butter, saute onions on medium until tender and pour on top of pork. Add remaining liquid smoke and apple cider vinegar and add water until completely covered. Slow cook on low for 8 hours. When done, remove pork and onions from liquid and let cool. Set onions aside. When pork is cooled off enough to touch, remove bone is there is one, and any fat. Then cut into big chunks and pull into pieces. Add onions and favorite BBQ sauce, mine is Bull's-Eye Original, slab onto a bun and enjoy!
Thursday, November 19, 2009
Sunday, November 15, 2009
Beef Roast
This is one even the cat loves! Can't go wrong
1 (3-pound) boneless chuck roast
Garlic powder
Salt
Pepper
1/4 cup cooking olive oil
1 onion, thinly sliced
3 bay leaves
3 or 4 cups beef broth
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, cubes, garlic, and cream of mushroom soup. Add the Chardonnay and beef broth and if needed cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
*The leftover broth makes amazing gravy, just add a little flour and a little extra pepper and enjoy!
1 (3-pound) boneless chuck roast
Garlic powder
Salt
Pepper
1/4 cup cooking olive oil
1 onion, thinly sliced
3 bay leaves
3 or 4 cups beef broth
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay
Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, cubes, garlic, and cream of mushroom soup. Add the Chardonnay and beef broth and if needed cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
*The leftover broth makes amazing gravy, just add a little flour and a little extra pepper and enjoy!
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Warning! These are very rich! I made these for my birthday, and they are oh so ooey gooey goodness! I like them cold so I keep them in the fridge until eating!
1/4 cup organic shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
Dulce de Leche Buttercream:
1 (14-ounce) can sweetened condensed milk
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar
Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use.
1/4 cup organic shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
Preheat oven to 350 degrees F.
In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
Dulce de Leche Buttercream:
1 (14-ounce) can sweetened condensed milk
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar
Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use.
Olive Garden's Zuppe Tuscana
I got this recipe from my friend who got it off the Olive Garden website. The recipe is not on there anymore so here you go. It's become a new normal thing for me to make. Hope you enjoy!
1lb Sweet Italian Sausage
2 large potatoes, cubed
1 large chopped onion
1/2 can Bacon Bits
2 garlic cloves, minced
2 cups chopped Kale
2 cans chicken broth
1 quart water
1 cup heavy cream
Bake sausage @ 300 degrees F for 30 mins. When done, put the sausage on paper towels to soak up the extra grease. Cut into slices. If you want to make sure and get all of the grease out, cut the sausage in slices and then put the slices in layers of paper towels and press. Put onions, potatoes, garlic, water and broth in a large pot. Cook on medium heat until potatoes are done. Add sausage, bacon, salt and pepper to taste, and simmer for 10 mins. Turn to low heat, add kale and cream. Heat through and serve!
*This recipe will turn out less spicy than what you get at Olive Garden. If you want it more spicy, just use the mild or hot Italian sausage instead. Ground Italian sausage will work as well, just form into small meatballs and cook as said.
1lb Sweet Italian Sausage
2 large potatoes, cubed
1 large chopped onion
1/2 can Bacon Bits
2 garlic cloves, minced
2 cups chopped Kale
2 cans chicken broth
1 quart water
1 cup heavy cream
Bake sausage @ 300 degrees F for 30 mins. When done, put the sausage on paper towels to soak up the extra grease. Cut into slices. If you want to make sure and get all of the grease out, cut the sausage in slices and then put the slices in layers of paper towels and press. Put onions, potatoes, garlic, water and broth in a large pot. Cook on medium heat until potatoes are done. Add sausage, bacon, salt and pepper to taste, and simmer for 10 mins. Turn to low heat, add kale and cream. Heat through and serve!
*This recipe will turn out less spicy than what you get at Olive Garden. If you want it more spicy, just use the mild or hot Italian sausage instead. Ground Italian sausage will work as well, just form into small meatballs and cook as said.
Thursday, November 12, 2009
Chicken and Wild Rice
This is my new lazy day food. I wasn't feeling too good and didn't feel like being in the kitchen very much and didn't have a lot to work with with today being the day before we get paid. We tend to not have a whole lot food in the house the night before grocery shopping. So I adapted this recipe to what I got and it turned out delish!
1 pkg. (6 oz.) long grain and wild rice mix
6 boneless skinless chicken breast halves (about 5 oz. each)
1 Tbsp. cooking oil
1 tsp. butter
1/2 lb. sliced mushrooms
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. water
3 bacon strips, cooked and crumbled
1 Tbsp. papa johns seasoning
Place rice in a crock pot, set aside seasoning packet. In a large skillet, brown chicken in butter and oil. Add to crock pot. In the same skillet, saute mushrooms until tender and place over chicken.
In a small bowl, combine the soup, water, bacon, papa johns, and seasoning packet. Pour over top. Cover and cook on low for 4 hours or until chicken juices run clear.
1 pkg. (6 oz.) long grain and wild rice mix
6 boneless skinless chicken breast halves (about 5 oz. each)
1 Tbsp. cooking oil
1 tsp. butter
1/2 lb. sliced mushrooms
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. water
3 bacon strips, cooked and crumbled
1 Tbsp. papa johns seasoning
Place rice in a crock pot, set aside seasoning packet. In a large skillet, brown chicken in butter and oil. Add to crock pot. In the same skillet, saute mushrooms until tender and place over chicken.
In a small bowl, combine the soup, water, bacon, papa johns, and seasoning packet. Pour over top. Cover and cook on low for 4 hours or until chicken juices run clear.
Yummy Meatballs
I made these when I was teaching my little sister and friend how to cook and couldn't get enough of these even though we more than doubled the recipe. You can substitute ground turkey or any other favorite ground meat. It's easy, quick and quite delish!
2 slices fresh bread
1/4 c. milk
3 Tbsp. clarified butter, divided
1/2 c. finely chopped onion
A pinch plus 1 tsp. kosher salt
1 1/2 lb. ground beef
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 c. all-purpose flour
3 c. beef broth
1/4 c. heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In a bowl, combine the bread and milk mixture, ground beef, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Or spread out on sheet and cut into even squares. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
*I sprinkle a little extra nutmeg and allspice to the gravy but that is optional.
2 slices fresh bread
1/4 c. milk
3 Tbsp. clarified butter, divided
1/2 c. finely chopped onion
A pinch plus 1 tsp. kosher salt
1 1/2 lb. ground beef
2 large egg yolks
1/2 tsp. black pepper
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 c. all-purpose flour
3 c. beef broth
1/4 c. heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In a bowl, combine the bread and milk mixture, ground beef, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Mix well. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Or spread out on sheet and cut into even squares. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
*I sprinkle a little extra nutmeg and allspice to the gravy but that is optional.
Tuesday, November 10, 2009
Duty Day Squash
For those of you that don't know, duty days are one of my worst enemies, right along with workups, cruises and deployments. It's where every eight days Bill goes to work like usual, but then has to stay the night on the ship and come home after work the next day. Dog duty is when a duty day lands on Saturday so he has to stay til Monday after work. No fun. While he's on these evil days I like to make foods that I don't usually get to make cuz the man doesn't care for them, today being squash. I love squash! I get the little acorn squash, chop them in half, de-seed them, sprinkle a little cinnamon and nutmeg, put a couple Tbsp. of brown sugar and butter in the middle, place in covered baking dish and cook at 375 degrees for about an hour or until very tender. Then I kinda mash it all up and eat it out of the bowl like squash skin. Delish!
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