Cuban Style Pork Shoulder

Posted on February 29, 2016 by Angie

Cuban Style Pork Shoulder

For a slightly different taste, use the following marinade for your pork burritos. To be honest, I was surprised the flavoring wasn’t more intense as I’d let it marinate for nearly 24 hours prior to cooking. I guess I was expecting something more intense and tangy with pizzazz based on the medley of ingredients, but it just didn’t come out that way. Don’t get me wrong, it’s still quite flavorful and Chris and the girls thought it had a great flavor and requested I make it like this again so I will. As long as we’re being honest, it’s not like you can go wrong with burritos anyway, right?

Ingredients:

  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice (10-12 oranges)
  • 1/2 cup fresh lime juice (4 limes)
  • 1 cup cilantro, finely chopped
  • 1/4 cup lightly packed mint leaves, finely chopped
  • 8 garlic cloves
  • 1 tablespoon minced oregano (2 teaspoons dried oregano)
  • 2 teaspoons ground cumin
  • Kosher salt and pepper
  • 3 and 1/2 pounds boneless pork shoulder, in one piece

Preparation:

Add the following to a food processor: olive oil, orange zest, freshly squeezed orange juice, lime juice, cilantro, mint leaves, crushed garlic cloves, oregano, and cumin, and pulse until everything is finely chopped.

Using a knife, pinprick the pork shoulder; set aside. Using a roasting bag (I always have a leftover one from Thanksgiving), insert the pork shoulder and pour the marinade in, securing in place with a tie, place in a baking dish and refrigerate overnight. In the morning, rotate the bag so it’s lying on the opposite side from the previous night.

When ready to bake, preheat oven to 425 degrees

For easy clean up, line a baking sheet with aluminum foil and spray a wire rack with non-stick spray and place inside the rimmed baking sheet. Place the pork on the rack and season liberally with S&P.

Roast the pork for 30 minutes until lightly browned. Reduce the oven temp to 375 and roast for another hour and a half, or until meat thermometer reads 160. Transfer to a cutting board, cover with foil, and allow to rest for 20 minutes. Carve, chop, and add to burritos and serve with rice and beans.

Cuban pork shoulder rolled

Source: http://thefoodcharlatan.com/2015/04/09/cuban-mojo-marinated-pork-recipe/

 

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Cheddar’s Banana Bread

Posted on February 29, 2016 by Angie

Cheddar's Banana Bread

As a family, we generally eat out once a week, and given our schedules, this tends to occur on a Friday night. One of our go-to restaurants is Cheddar’s. I’d first gone there with Chris way back when on one of my first visits to Texas with him. We didn’t have any in Colorado and then after about 9 years or so of living in Kansas, they opened up one not far from our house and it’s been a place we frequent with regularity ever since. A few months back, instead of the standard black folders that the server brings for the bill, they brought a little clipboard instead. I’m not sure which one of us paid (it all comes from the same account, anyway), but we discovered that underneath the bill was a recipe to take home for a non-menu item. Intrigued, as per usual, when it comes to recipes, I tossed it in my purse and promptly forgot about it in the abyss the purse of a mom so easily turns into. I stumbled across it and had bananas ready to use and so I put the recipe to test. This may be our new favorite banana bread recipe.

Cheddar's Banana Bread Recipe

I don’t recall if I used shortening the first time around when I made it, or opted for butter, but FYI: butter works just as well as I’m sure melted & cooled coconut oil would work. Given our oven, I reduced the oven temp to 325 and have made this (with adjusted baking times) for the 4 little loaves as well as the 8 mini loaf pan.

Posted in Bread/ Muffins, Bread; Sides, Breakfast | Leave a comment

No-Bake Peanut Butter Cheesecake Pie

Posted on February 10, 2016 by Angie

PB Pie

Oh, friends! If you, like so many of us, love the perfect pairing of peanut butter and chocolate, then this might just find it’s way into your dessert rotation. It’s smooth, creamy, and oh so filling so a little bit goes a long way. I made this for our Super Bowl party this past Sunday and we finished it up last night.

Ingredients:

for the crust:

  • 1 package Oreos, crushed (minus 7 or 8 if you have sneaky fingers in the kitchen while preparing like I did)
  • 6 tbsps. unsalted butter, melted

for the filling:

  • 2 packages of cream cheese, at room temperature
  • 2 cups powdered sugar, sifted
  • 1 1/2 cups creamy peanut butter
  • 1 tbsp. vanilla extract
  • 2 tbsps. unsalted butter, melted & cooled
  • 1 cup heavy whipping cream

for the ganache:

  • 3/4 cup heavy whipping cream
  • 1 cup semisweet chocolate chips

Preparation:

While the cheesecake portion is no-bake, I opted to bake the crust for a firmer rather than crumbly crust, but by all means, you don’t have to bake the crust. It’s all preference, anyway. Crush the Oreos to a fine crumb and incorporate the butter, mixing until well blended. If baking, preheat the oven to 350 degrees. I used a 9 inch spring form pan though you can just as easily use a 9 inch deep dish pie pan. Press the Oreo mixture into the bottom of the pan and bake for 6-7 minutes. Transfer to a cooling rack and cool completely.

In a large bowl, beat together the cream cheese and powdered sugar until fully incorporated. Gradually, beat in the cooled, melted butter. Add the peanut butter and vanilla extract; beat well and set aside. In a separate bowl, whip the heavy cream until soft peaks form. Using a spatula, gently fold in the whipped cream into the peanut butter cream cheese mixture, being careful not to over stir. Transfer into the prepared crust and refrigerate for several hours or overnight to set.

A few hours before serving, prepare the ganache. In a liquid measuring cup, heat the cream until it starts to boil. Place the chocolate chips in a bowl and pour the hot cream over the chips, stirring together until fully melted and incorporated. Cool slightly and spread evenly over the pie. Chill until served.

Posted in Desserts, No-bake, Pie, Uncategorized | Leave a comment

Ham & Salami Stromboli

Posted on February 5, 2016 by Angie

 

Salami & Ham Stromboli

Sometimes what was originally intended for dinner falls to the wayside when unexpected life events throw a wrench into your plans and you have to come up quick with Plan B. Thankfully, I had all the ingredients on hand last night and even homemade frozen pizza sauce in the freezer. I’m happy to report Plan B was a tasty succes!

Ingredients:

  • pizza dough (home made or you can buy the ready made kind)
  • 1 tbsp. olive oil
  • 4 garlic cloves, crushed
  • 1 tsp. Oregano
  • 1 tsp. Basil
  • 1 tsp. Italian Seasonings
  • 1/2 tsp. poppy seeds
  • 2 tbsp. parmesan, grated
  • 4 oz. Mozzarella slices
  • 2 oz. deli ham, sliced
  • 2 oz. salami, sliced
  • 1 egg
  • 2 tbsp. water
  • Marinara or pizza sauce for dipping

Preparation:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Prepare your dough and roll into a rectangle or unroll the ready made dough and shape into a rectangle. Make the egg wash by whisking together the egg with 2 tbsp. water. Transfer dough to the prepared baking sheet and brush 1″ around edge with egg wash. Drizzle the olive oil over the center and spread up to the edge of the egg wash. Crush the garlic and sprinkle over the olive oil.

In a small bowl, whisk together the oregano, basil, Italian seasonings and parmesan cheese. Sprinkle 2/3 of the seasoning mix over the garlic. Layer the mozzarella cheese in rows over the seasoning mix. Over half of the rectangle, layer the ham in rows and over the other half layer with the salami in rows. Starting from the side with the salami, tightly roll to the other side, pinching the sides to seal. Roll seam side down and brush with egg wash. Add the poppy seeds to the remaining seasoning mix and sprinkle over the top of the Stromboli. Using a serrated knife, make light diagonal slashes along the length of the Stromboli. Bake for 15-17 minutes or until golden brown. Allow to rest for 3-5 minutes before cutting. Serve with warm marinara sauce.

Sharing with everyone over at http://www.FiestaFriday.net

Adapted from:  http://www.yummly.com/recipe/external/Ham-and-Salami-Stromboli-Recipe-_-Easy-Game-Day-983772

 

Posted in Italian, sandwiches, Uncategorized | 3 Comments

Breakfast Pillows

Posted on February 5, 2016 by Angie

Breakfast Pillow 1

These are perfect for a weekend brunch, and any leftovers make for a quick (reheated in the microwave for 40 seconds) breakfast to go.

Ingredients:

  • 2 cans of crescent rolls
  • 12 eggs
  • S&P
  • bacon, cooked & crumbled
  • 1 green onion, diced
  • Colby jack cheese, shredded

Preparation:

Preheat oven to 375 degrees and spray a muffin tin with non-stick spray (I used both a jumbo muffin tin and a standard sized muffin tin). For the jumbo size muffins, use 2 triangle sections of the crescent rolls and for the regular size, use one. Press into the bottom of the pan and up the sides, and if it stretches thin, it’s okay as it fluffs up when baking. Bake for 8-9 minutes. Once done baking, remove from the oven and using the back of a spoon, press the puffed up crescent roll down and onto the sides of the pan.

While the crescent rolls are baking, scramble the eggs and season with salt and pepper. As the eggs begin to cook, stir in crumbled bacon. Spoon the scrambled eggs and bacon into the muffin cups, top with a bit of cheese and sprinkle with green onions before returning to the oven for 2 minutes. Remove from the oven and serve immediately.

Sharing with everyone at http://www.thecountrycook.net/

Breakfast Pillow Cut

 

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Chicken & Broccoli Stir Fry

Posted on January 25, 2016 by Angie

chicken & broccoli stir fry

You might not typically associate the words quick and easy with healthy, but that, my friends, is exactly what this is: delicious and flavorful dinner in no time.

Ingredients:

  • 2 tbsp. peanut oil (or olive, or refined coconut oil)
  • 4 garlic cloves, minced
  • 3 tbsp. ginger, peeled and minced
  • 2 cups heaping cups broccoli, chopped bite size
  • 1 1/2 lbs. boneless, skinless chicken thighs, cut bite size
  • 1 1/2 tbsp. soy sauce
  • 1/4 cup low sodium chicken broth (or water)
  • 1/2 tbsp. sesame seeds
  • 1 tsp. toasted sesame oil
  • 1 tsp. corn starch mixed with 2 tbsp. water
  • Jasmine rice, prepared per package instructions

Preparation:

In a large pan over medium high heat, heat the peanut oil and add the chicken. Cook for 5-6 minutes, or until chicken is cooked through. Transfer to a plate and set aside. Add the garlic and ginger to the pan and cook for 1 minute. Stir in the broccoli and cook for 5 minutes, stirring occasionally. Return the chicken to the pan and add the soy sauce and chicken broth, stirring to incorporate. Cook for 2 minutes. Add the sesame seeds, sesame oil, and cornstarch mixed with 2 tbsps. water, stir well and once the sauce thickens, remove from heat and serve over rice.

Adapted from: http://www.pickledplum.com/easy-chicken-broccoli-stir-fry/

 

 

Posted in Asian, Chicken, Chinese | 1 Comment

Apple Fritter Bread

Posted on January 25, 2016 by Angie

Top view - apple fritter bread

This loaf of bread is the perfect solution for when there are two lone granny smith apples in the fruit bowl waiting to be used. I threw a quick sideways glance at them and silently wondered, “Why did I buy granny smith apples? They’re so tart, I’m never going to eat them as is…” And then the planets aligned and a friend posted this recipe on Facebook. Problem solved.

Ingredients:

For the bread:

  • 1/3 cup light brown sugar
  • 1 tsp. ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, at room temperature
  • 2 eggs
  •  1 1/2 tsps. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsps. baking powder
  • 1/2 cup milk
  • 2 apples, peeled and diced, mixed with 2 tbsps. granulated sugar & 1 tsp. cinnamon

For the glaze:

  • 1/2 cup powdered sugar
  • 1-3 tbsp. milk, half & half, or cream, depending on desired consistency

Preparation:

Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray and line with parchment paper with slight overhang on long sides of the pan. Spray the parchment paper as well. In a small bowl, mix together the brown sugar and cinnamon; set aside.

In a medium sized bowl, beat together the white sugar and butter, until smooth and creamy. Beat in eggs, one at a time, until fully blended; add in vanilla extract. Blend in the flour and baking powder until just mixed. Pour milk into the batter and stir until incorporated. Pour half of the batter into the prepared loaf pan; add half of the prepared apple mixture and top with half of the brown sugar/ cinnamon mix. Lightly press the apple mixture into the batter. Repeat the process: batter, apples, brown sugar/ cinnamon mix and press lightly into the batter. Using a butter knife, swirl throughout the loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf pan comes out clean. Allow bread to sit in the pan for 10 minutes before removing and placing on a cooling rack. Allow to cool for an additional 15 minutes. Prepare the glaze and drizzle over the top of the loaf. After the glaze has dried, slice and serve.

sliced view of apple fritter bread

Source: http://www.thebakingchocolatess.com/awesome-country-apple-fritter-bread/

 

Posted in Bread/ Muffins, Breakfast, Uncategorized | 9 Comments

White Chicken Chili

Posted on January 20, 2016 by Angie

White Chicken Chili

I’m not a fan of traditional chili. Chris loves it and he makes 2 big crockpots full of it at least twice a year and takes it in for a chili feed for the guys at work. They love it and eat it up often coming back for seconds and sometimes thirds. He never has leftovers and that’s a good thing because the girls and I don’t touch it. Now, with that said, I am a fan of white chicken chili. It’s light, refreshing, and doesn’t sit like a brick in your stomach afterwards. On those super cold, 10 degrees and freezing outside kind of nights, this is where it’s at. The advantage is that it comes together quickly with the added bonus that it freezes well, too.

Ingredients:

  • 2 32oz. cartons of chicken broth
  • 1 rotisserie chicken, deboned and shredded
  • 3 -4 15oz. cans of Great Northern beans, drained
  • 2 4oz. cans of diced green chilis
  • 1 160z. jar of Salsa Verde
  • 3-4 tsp. of ground cumin
  • 2-3 tbsps. fresh, chopped cilantro
  • shredded cheddar cheese, optional

Preparation:

In a large stock pot, heat the chicken broth over medium-high heat and stir in the chicken, beans, green chili, salsa verde, ground cumin and bring to a low boil. Once heated, remove from heat and sprinkle in the chopped cilantro. Serve immediately. Top with shredded cheddar cheese, if desired.

Posted in Chicken, Soup, Uncategorized | Leave a comment

Bierocks

Posted on January 20, 2016 by Angie

Ready to eat Bierocks

Every once in a great while, usually once a year; although, I didn’t make them last winter, these wind up in our dinner rotation. As a kid, my mom would make them and I knew them as kraut burgers. It was only much later, when I was away at school and working at the psych hospital, that I learned from a nurse who ordered them in one evening for dinner the proper name: Bierocks.

Ingredients:

for the filling:

  • 2 lbs. ground beef
  • 1 medium onion
  • 3 cloves garlic, minced
  • 1 small head of cabbage, shredded
  • S&P, to taste
  • cheddar cheese, shredded

for the dough:

  • 1 cup Greek yogurt
  • 1 1/2 cups self rising flour

Preparation:

In a large skillet, brown the meat with the onion, garlic, and cabbage. Drain the grease. Add S&P to taste. Cover and reduce temperature to low, stirring occasionally while preparing the dough. Preheat the oven to 350 degrees. In a stand up mixer, add the yogurt and flour and stir until combined. Once combined, knead on medium high for 5 minutes. Add additional flour as needed so that the dough isn’t sticky. Once fully combined, transfer to a lightly floured work surface and pinch off desired amounts of dough for the Bierocks. Using a floured rolling pin, roll out the dough, one at a time. Add some cheddar cheese and then 1/3 cup, or more (depending on size of Bierocks) of meat mixture.

Bierocks in the making

Pull up the sides, until enveloped, place seam side down on baking sheet.

IMG_3087

Once the baking sheet is full, bake for 30-35 minutes, or until the dough is lightly golden. Serve immediately.

These freeze really well so if you have leftovers, separately wrap each Bierock with plastic wrap and place in a gallon size freezer bag.

 

Posted in Meat, Uncategorized | Leave a comment

Oatmeal Raisin Cookies

Posted on January 20, 2016 by Angie

Oatmeal Raisin Cookies

Chris’s favorite cookie is oatmeal raisin and it had been a while since I’d made him any. About a year ago he returned to school and I’m so very proud of him for doing so. I’m of the belief it doesn’t matter how old you are and honestly, the time will pass regardless. You can’t go wrong with education. So to celebrate (though I use that word loosely, it is a college algebra class, after all) his new class, I made him a batch of his favorite. This is the tried, true, and trusty recipe on the back of the Quaker Quick Cooking Oats box.

Ingredients:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 cup raisins

Preparation:

Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs and vanilla; beat well. In a medium size bowl, whisk together the flour, baking soda, and cinnamon and add into the creamed mixture; mix well. Stir in the oats and raisins. Drop by rounded tablespoons and bake for 10-12 minutes or until lightly golden. Transfer to a cooling rack to cool completely before storing.

Posted in Cookies, Uncategorized | Leave a comment