Look at what's cookin

My adventure's in feeding my family

Crockpot Corona Carnitas May 9, 2012

Filed under: My Recipes — kariryerson @ 7:14 am

How about that for some alliteration? I bought a giant pork shoulder roast on sale a few months back and have been waiting to use it. I have seen a bunch of crockpot carnitas recipes online so I decided to give it a try. I made mine in advance and then heated what I needed in a pan to crisp it up and froze the rest for later use. I made a huge batch

Ingredients:

  • 7lb pork shoulder roast
  • juice and zest of one orange
  • juice and zest of one lime
  • 1 bottle Corona
  • 3 bay leaves
  • 1 tbsp onion powder
  • 1 tbsp ground corriander
  • 1 tbsp Mexican oregano
  • 2 tbsp cumin
  • 2 tbsp garlic salt
  • 1 tbsp Ancho Chili Powder
  • 4 cloves garlic

Directions:

In a crock pot combine the beer, juices and bay leaves

In a bowl combine zest, garlic and spices

Cut your roast down to manageable pieces and rub each piece with the spices before placing in the crock pot.

Cover and cook over low for 8-10 hours or until pull apart tender.

You can eat at this point as is or crisp pork in a pan.

 

Jamie Oliver’s Tomato Soup and fancy grilled cheeses May 6, 2012

Filed under: Jamie Oliver — kariryerson @ 9:36 am

I had a craving one night for tomato soup and grilled cheese. So I cracked open a Jamie Oliver cook book and got to work. I made the fancy grilled cheeses using high end cheeses that were in the “under 4 dollar” bin at Whole Foods and bought some meats to eat with them.

Ingredients:

Soup:

  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 1 carrot, peeled and coarsely grated
  • a handful of fresh basil, leaves picked, stalks finely chopped
  • olive oil
  • 6 tbsp double cream
  • 1 tsp red wine vinegar
  • 2 egg yolks
  • 2 lb super-ripe tomatoes
  • 3 cups chicken or vegetable stock
  • sea salt and freshly ground black pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

I started by putting my carrots, onion, garlic and basil stalk in a food processor.

Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil.

Cover the pan, and simmer gently without coloring for 20 minutes, stirring every couple of minutes.

Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh.

Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.

Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.

 

Pepperoni Pizza Monkeybread May 4, 2012

Filed under: Uncategorized — kariryerson @ 8:37 am

We munched on this while watching the Super Bowl. I used a pan to heat my butter and garlic but the original recipe calls for a microwave. Use the microwave, between the stove and the oven my garlic burnt a little 😦 We did enjoy this quite a bit though.

Ingredients:

  • 2 cloves of garlic, thinly sliced
  • 4 Tbsp butter
  • 2 lbs pizza dough
  • 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
  • 48 slices of Turkey pepperoni (the regular stuff is too oily)
  • 2-3 cups marinara sauce, warmed, for serving

Directions:

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.

Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.

Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.

Wrap the dough around the pepperoni and cheese, pinching well to seal.

Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).

Repeat until all of the dough is used.

Cover and let sit for 30 minutes, while preheating the oven to 400.

Bake for ~35 minutes, until the top is very brown.

Remove from the oven and let sit for 10 minutes.

Turn out onto a platter and serve with warmed marinara sauce for dipping.

 

Smoky Chicken and Cheesy Potato Casserole May 2, 2012

Filed under: Better Homes and Gardens — kariryerson @ 9:19 am

This was the last of the pre-made meals from Better Homes and Gardens and was the hands down favorite. It actually says to make this meal in a crock pot, which might also be good but we sure did enjoy it the way we made it!

Ingredients:

  • Nonstick cooking spray
  • 10 3/4 oz can condensed cream of chicken with herbs soup
  • 8 oz carton dairy sour cream
  • 6 oz smoked cheddar cheese, chopped (1-1/2 cups)
  • 28 oz package frozen loose-pack diced hash brown potatoes thawed
  • 3 cups chopped smoked or roasted chicken or turkey
  • Crushed saltines

Directions:

Lightly coat the inside of a pan with nonstick spray. In a bowl combine soup, sour cream, cheese, frozen potatoes, and chicken.

Pour into pans and cover with saltines. At this point I freeze. When ready to cook, thaw and back in an oven preheated to 350 for 45-60 minutes until golden.