Saturday, January 31, 2009
Wednesday, January 28, 2009
Tuesday, January 27, 2009
1 box of milk chocolate cake mix (Make as instructed on the box)
10-12 Oreo Cookies, crushed
Lg. box Vanilla Pudding, instant
2 blocks of cream cheese (16 oz.)
1 tsp. vanilla extract
1 C. powdered sugar
1.) Take oreos and crush, placing about two teaspoons into each cupcake wrapper.
2.) Pour batter into each cupcake wrapper over top of the crushed oreos. Bake as directed and allow to cool.
3.) Once cupcakes are cooled, make your vanilla pudding as instructed on the box. With a pastry bag fill each cupcake with the pudding mixture after the vanilla has had time to set up.
4.) In a large bowl beat together room temperature cream cheese with vanilla extract and powdered sugar. Add crushed oreos and gently mix. Top each cupcake with icing.
2 chicken breasts, cooked and shredded
1 sm. bag frozen broccoli,thawed
1/2 lb. spaghetti noodles
1 packet of Hidden Valley Ranch Seasoning
1.)Bring water to a boil for spaghetti noodles, cook as directed on the box.
2.) In a food processor, take your broccoli which has been thawed and process into fine pieces. You do not want to cook the broccoli as it will cook in the saute pan.
3.) In a large saute pan melt a couple of tablespoons of butter and add shredded chicken, broccoli, and ranch seasoning. Cook until everything is warmed through.
4.) After spaghetti noodles are done boiling add about a couple of tablespoons of the liquid to your saute pan. Drain noodles and then add to saute pan.
5.) Toss ingredients and serve. Top each plate of spaghetti with the Parmesan cheese.The picture I have posted is missing a very important ingredient! I make this dish so often that I usually always keep a bag of frozen broccoli in the freezer, for once I did not have any. I was in the mood for this dish though so it was full steam ahead. It was good without it, but I definitely enjoy it better with it.
Monday, January 26, 2009
2 bunches Broccolini
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 long red chile, seeds removed & chopped
1.)Steam or blanch broccolini for 2-3 minutes until just tender. Drain & refresh.
2.)Heat oil in large pan over medium heat. Add garlic & chilli. Cook for 1 -2 minutes until garlic just starts to colour (don't let get brown or it will be bitter).
3.)Add broccolini, season well with s & p, then toss to warm through.
Tuesday, January 20, 2009
2 chicken breast
1 tbsp. garlic powder
1 tbsp. extra virgin olive oil
3 cups white rice, cooked
1 bunch green onions
3 stalks of celery
1 1/2 cups shredded carrots
5 eggs, scrambled
1.) In a skillet over medium high heat, add extra virgin olive oil and begin browning chicken that has been cut up into small cubes. Sprinkle garlic powder over chicken. Once cooked through set aside in a separate bowl.
2.) In another pan begin boiling water for your rice. Use three cups of water for three cups of rice. Cook rice according to directions on the box.
3.) Start vegetables by chopping green onions into small pieces, use both the green and white portions. Cut the celery stalks in half down the middle and dice into pieces. Set veggies aside in a separate bowl.
4.) In the same pan used to brown your chicken, scramble and cook five eggs.
5.) In a stock pot or dutch oven, add your chicken, vegetables, rice, and scrambled eggs. Begin adding your soy sauce*.
6.) Cook on low heat for five minutes or so, until heated through. Careful not to allow the bottom to burn.
*I didn't measure out the soy sauce because I have found that everyone has their own preference. Some like a lot of soy sauce like myself, while others like very little. I always go easy on the soy sauce and set out the bottle to allow others to add more if they would like.
Our family loves this dish and I hope yours does to. Feel free to let me know if you add any other extra ingredients...I would love to know how they turn out in the dish!
Monday, January 19, 2009
1/3 cup of mayo
2-3 stalks of celery
1/2 cup of red grapes
1 tbsp. brown mustard
* You can substitute the boiled chicken breasts for two cans of the Tyson shredded white meat chicken you find in a can. I have made this both ways and can't really taste a difference.
1.) Cut your grapes into half or into quarters, depending on your preference. I cut my into quarters.
The inventor of the boysenberry is believed to be Rudolph Boysen, who experimented with various berry crosses in Napa, California in the 1920s. In 1923, his cross of a blackberry, loganberry, and raspberry successfully grew and bore fruit. The boysenberry was acquired by Walter Knott, a Southern California berry farmer, who started selling the fruit commercially in 1935. Boysenberries and boysenberry preserves helped to make Knott's business famous around the state.
The distinctly tart flavor of a fresh boysenberry makes them very popular in areas where they can be obtained. When selecting boysenberries to take home, look for evenly sized and colored specimens with no areas of mushiness. Keep the berries under refrigeration in a watertight container far from apples and bananas, which emit ethylene gas, and use them within three days. If the berries are not going to be used in time, you may want to consider using them to make jam. Boysenberries can be scattered fresh on pancakes and waffles, used as a pie filling, or added as a decorative accent to cheesecakes and tarts. They can also, of course, simply be eaten plain, or as part of a fruit salad.
Information provided by: Wisegeek.com
~High in Vitamin C and fiber both of which have been shown to help reduce the risks of certain cancers.
~Contain high levels of anthocyanins (120-160 mg/ 100g) that work as antioxidants to help fight free radical damage in the body and give Boysenberries their deep, dark color.
Information provided by: oregon-berries.com
Recipe for the fruit of the week, provided by recipezaar.com
Cinnamon-Wheat Pancakes with Hot Boysenberry Compote
2 cups frozen boysenberries
1/3 cup apple juice
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon baking soda
1 1/2 cups buttermilk
1 cup whole wheat flour
1 tablespoon cinnamon
1 tablespoon sugar
2 egg whites
1 teaspoon vanilla
1.) Combine boysenberries and apple juice in a small saucepan; simmer for 5 minutes.
2.) In a separate bowl, combine sugar and cornstarch and add to berry mixture, gently stirring until it boils.
3.)Remove compote from heat and let it cool slightly until it thickens.
1.) Dissolve baking soda in buttermilk in a small bowl; set aside.
2.) In a larger bowl, combine flour, cinnamon and sugar.
3.) Add buttermilk mixture, egg whites and vanilla, and blend.
4.) Spray griddle with vegetable-oil cooking spray.
5.) Ladle pancake mixture onto griddle and cook until pancakes are light brown on both sides.
6.) Serve with boysenberry compote.
Wednesday, January 14, 2009
2 lbs. ground sirloin, browned and drained
1/2 onion, chopped
46 oz. can V8 juice
32 oz. can beef broth
14.5 oz. can diced tomatoes
1 medium head cabbage, chopped
1.) In a large soup pan, brown ground sirloin along with chopped onion. Drain any grease.
2.) To browned meat add V8 juice, beef broth, and diced tomatoes.
3.) Add cabbage, chopped into 1 inch pieces. Stir carefully. Cabbage will wilt down so do not be afraid to fill your pot.
4.) Simmer on medium heat for 1/2 hour or until cabbage is cooked.
5.) Add salt and pepper to taste.
Now if your like my Mother-in-Law, you add rice to your cabbage rolls, which is missing from this soup. We never made it with rice but it is completely up to you. If you do decide to add rice I would suggest adding about a cup or so of uncooked rice. It will cook in the broth, but it may require you adding more V8 juice to compensate for the broth that the rice will absorb.
Hope you enjoy!!
4 tablespoons butter
10 1/2 ounces mini marshmallows
1/2 teaspoon vanilla
1/2 cup creamy peanut butter
1.) Melt butter in large saucepan over med-low heat, add peanut butter and vanilla, stir until combined.
2.) Stir in Rice Krispy cereal.
6.) Cut into squares and enjoy!!Verdict...who needs to buy these when you can make them at home. They were very tasty and I am glad I didn't make them sooner, because I would just be that much fatter. The true verdict will come tomorrow after I have received Daniel's thoughts on the matter.
Monday, January 12, 2009
I am returning the honor by passing it on to Kaitlin over at Kaitlin in the Kitchen, another outstanding blog that you shouldn't miss out on.
The tomatillo is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.
The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit. Other parts of the tomatillo plant contain toxins, and should not be eaten.
Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.
Information provided by: Wikipedia
Mexican Take-Out Tomatillo Salsa
12 ounces tomatillos, husked and rinsed (6 to 10)
2 serrano chilies (I suggest using Jalapenos if you don't like things too hot)
1/2 cup chopped fresh cilantro
1/2 medium white onion, minced (1/2 cup)
4 garlic cloves, chopped
2 tablespoons fresh lime juice
2 tablespoons cider vinegar
1/4 teaspoon salt, plus more if needed
1 teaspoon sugar
2 tablespoons vegetable oil
1.)Preheat the broiler. Line a 13 x 9-inch pan with foil.
2.)Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
3.)Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
4.)Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
5.)Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
6.)Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.
*I found this recipe off of another favorite website of mine, recipezaar.com. It looks really yummy and I plan on trying it out as soon as I can find some tomatillos. Daniel and I are both really big salsa fans and we have never had one made from tomatillos. I can't wait!!
Sunday, January 11, 2009
1/3 cup soy sauce
1/3 cup olive oil
1/3 cup fresh lemon juice (the stuff in the bottle works just fine)
1/4 cup Worcestershire
1 1/2 tbsp. garlic powder
3 tbsp. dried basil
1 1/2 tbsp. dried parsley
1 tsp. white pepper
1/4 tsp. hot pepper sauce
1 tsp. minced garlic
1.) Allow selected meat to marinade in mixture for at least eight hours.
Friday, January 9, 2009
1 1/2 lbs. country style pork ribs
1 tsp. black pepper
2 tsp. salt
2 tsp. paprika
3 tsp. onion powder ( love my onion powder)
1 tsp. garlic powder
2 tbsp. butter
1 1/2 tbsp. flour (I didn't use a measuring spoon, I used an actual tablespoon...FYI)
3 C. chicken stock (1 1/2 for ribs and 1 1/2 for rice)
2 tbsp. teriyaki sauce (I used Kikoman teriyaki baste and glaze)
2 tsp. red pepper flakes (Use less or more to meet your preferences)
1 1/2 C. instant rice
green onions for garnish
1.) Wash and trim any additional fat off of ribs, cut into one inch pieces.
2.) In a large skillet on medium high heat add 2 tbsp. of butter, and add rib pieces.
3.) To the rib meat add black pepper, salt, onion powder, paprika, and garlic powder. Cook meat until brown and cooked thoroughly.
4.) In a sauce pan boil 1 1/2 cups of chicken stock and add 2 tsp. of red pepper flakes. Add rice and cook as directed on box of rice.
5.) To the rib meat add teriyaki sauce and allow to coat all pieces of meat.
6.) Add flour to rib meat and stir, allow meat to continue to cook until you can no longer see the white of the flour. Add remaining 1 1/2 cups of chicken stock and allow to thicken.
7.) Once sauce has thickened turn off heat and serve.
* I dish up the rice and top with rib gravy mixture. Garnish with chopped green onions.
Thursday, January 8, 2009
As I am sure most of you have already guessed, the love that Daniel and I have for our "children" is what non-animal loving individuals would probably describe as over the top. I cannot help that we talk to them like they are human beings and I most certainly cannot help that both Bandit and Toby talk back. I also cannot help that they sit on the couch while we either fight for the one recliner or sit on the hard floor or that when we have McDonald's...they have McDonald's, the boys love their chicken nuggets. I also don't find it over the top that we know their likes and dislikes. For instance, Wagner, otherwise known as Petunia because he is so picky, will not tolerate ketchup. Don't you even think about giving him the french fry with ketchup on it, he wouldn't touch it with a ten foot pole. And you might as well forget about giving the dog his fruits and vegetables, he will take them from you, but he spits them out quicker than you can say "don't you dare". Bandit on the other hand will eat anything that doesn't eat him back. He loves tomatoes and he even eats the core out of our apples, this dog does not have a problem with ketchup and quite strangely loves his salt and vinegar potato chips.
Did I also mention that our dogs also have middle names, even some dog people find that one strange...I don't, it helps them to know when they are in trouble or not. I knew I was toast when I heard "Katie Jo", so when I holler Bandit Leroy or Toby Scott, they know to run for their apartments. Apartment is code for cage in our house and we holler Bandit Leroy and Toby Scott a lot in our house. Bandit has been spending a lot of time in his apartment this week, you see, he has himself a hot play toy by the name of Zoe behind us. Zoe's owners have absolutely no respect for their neighbors and allow her to wonder the neighborhood as she pleases and the first place she visits is our joint. Bandit and all of his one hundred plus lab fat can still muster the strength to jump the fence so when she comes calling, he goes answering. Thank God he has been fixed...I am way to young to be a Grandmother. He of course jumps back over the fence and into his pen after he gets caught and we think he thinks that by jumping back into the dog pen that that means Mom and Dad won't know and he won't get in trouble, boy is he wrong! He gets caught every single time and every single time he is banished straight to his apartment. His apartment is where he keeps his favorite socks from his Daddy and all of his favorite beanie babies that have made it back inside the house, I am beginning to think it's not really a punishment for him anymore, more like a time to play with his things without Toby taking off with something.
Wagner George doesn't have an apartment, he gave up chewing things years ago so he got upgraded to the couch for his residency. That was not the case when we first brought him home. He enjoyed reading and watching videos while home with Lucia during the day. He is just now getting around to replacing his Dad's favorite movie, "The Goonies". He was kind enough to replace the chewed up video with a brand new DVD for Dad's Christmas this year. We don't have to use his middle name as much as we do the other boys. His middle name only gets used when he is taking up the entire couch and we are faced with the sad lab eyes from Bandit just begging for one of us to make him share. It also gets said when he comes up and casually yawns in our face sharing his rank breath. When I say rank, I mean make your eyes water RANK!! You have not smelled bad breath until you have smelled Wagner's. We fear that this may be a Great Dane thing, because sadly, Toby is developing some nasty breath of his own. This of course is a horrible thing for us, because this dog is an in your face sort of dog. We have also learned that deep down inside Wagner's, "whatever" persona, he has a mischievous side. He has learned how to open the pantry door and he will just stand there scoping out the goods. This is how Daniel almost lost an entire bag of beef jerky around Christmas.
And then there was Toby. It will be a year next month since we adopted Toby and I will be honest with you. I didn't think we would reach that milestone with him. We didn't learn until after we got him home that he had an aggressive side to him. Of course when you are adopting animals that come from rescue situations where people have beaten and abused them, this is always a chance you take. Toby's wasn't caught at the rescue because his is somewhat dormant and it only comes out in certain circumstances. We learned those circumstances the hard way. Toby by no means can be restrained during unfamiliar situations or with unfamiliar people. Take for instance the first time he met his Grandpa, my Father, we laugh at this now, but at the time my Dad's life flashed before his eyes. Shortly after he was adopted, I threw Daniel a 30th birthday party. We made the mistake of keeping Toby in his cage for introductions instead of allowing him out to meet and greet the guests on his own terms. Dad made the unfortunate mistake of going to check the new addition out and all I can say is, Toby sounded like a wounded grizzly, Dad came running, eyes as big as silver dollars, and I swear Toby's cage moved eight feet from the wall where it originally started, with him still in it. It was after a few more run ins with him and strange people while still caged that we put two and two together. When Toby is faced with a person he is unfamiliar with, he gets scared, and put him in a cage where he can't escape that person he also feels threatened. His only defense for himself in this situation is to growl and act like an idiot and hope that the person goes away. I threatened to pack his bags for him before we finally figured out this wasn't his fault, that someone obviously did something to him before he was rescued. I feel guilty now I will admit, it's not his fault that he has a few nuts and screws loose upstairs. I mean after all, I came from two nuts who screwed, and no one has threatened to take me back. A year later, Toby is best friends with his Grandpa, it took some apologizing on his part, and Grandpa casually reminds him of their first meeting every so often. It also helps that we have a house full of people every Saturday night so I think he is used to people by now. He is the biggest baby you will ever meet and just like any other baby he demands to be held. He sits in Daniel's lap and when his Uncle Matt comes to baby-sit, Uncle Matt must hold and comfort him in the recliner. The dog even enjoys perching his behind on your shoulder with his paws on your lap. We like to refer to this as his "Polly want a cracker" pose. Toby is also my snuggle buddy and kitchen helper. When I go to bed at night, Toby isn't far behind. He stays there until his Dad comes home from work and then its adios Mom and hello Dad. When I am in the kitchen, Toby is in the kitchen. He has his own rug to lay on and is a major pain in my rear to cook with. He thinks he gets to try everything, and sees no problem with laying his head on the other side of the counter and commence drooling. He's Daniel's constant companion and I tell the dog all the time to leave some space between him and Daniel when they are trucking along, because one of these days, Daniel is going to stop without warning and Toby is going to experience a little of what we suffer with when we smell his and Wagner's breath.
Sadly, at one point in time we were the proud parents of four children. We still are the parents of four children, it's just that one has gone to live permanently at her Grandma and Grandpa's house. We had to have Lucia, our gorgeous red Doberman put to sleep on 9-13-08 after we learned she had bone cancer. We keep telling the boys that Peanut went to live with Grandma and Grandpa and I know we need to stop saying that because I know when we ask them if they want to go see Grandma and Grandpa, they are probably thinking "Hell no, last time Lucia went she didn't come back". That girl had a personality on her the size of the Grand Canyon and to say she was her Dad's little Princess would be an understatement, she had been his life. Before I stole Daniel's heart, another girl had. Lucia Marie became her Daddy's little girl around Christmas eight years ago and until I came trotting along, she had him all to herself. Daniel started truck driving when he got out of the Navy and it wasn't long after that that he rescued her. Lucia was his truck driving companion and more than likely in all of her Doberman glory, kept him safe in many a truck stops. We have had our share of crying fits since her passing, you should have seen us on Christmas when we went out to see her grave. I have her collar hanging on the rear view mirror in our Equinox and I like to think that whenever her tags jingle, that's her checking in. We have now finally moved on to the should we get another Dobie phase. Do we need another mouth to feed, no. Would our Mother's kill us, heck yeah!! Do we need the love and affection from another red Doberman, sadly yes. We know when we get another, which we will eventually, that it will have to be female, and it will have to be red just like Lucia. We also decided over the weekend to name her Ariel after playing with a black and tan one at a pet store. Would you believe that today we found a red doberman puppy at the Doberman rescue we associate with? She was left to die along with her siblings when they were rescued. The very strange thing is, guess what her name is?? It's Ariel and I can't help but think maybe it's a sign that Lucia left this planet so that we could be this one's forever family as she was born right around the time Lucia first started to get sick. The question is, do we move forward with trying to adopt her, or do we act like responsible adults and say no like our Mother's would prefer that we do?? Only time will tell. But come on, how big of a coincidence can it be that she meets our requirements and her name is already Ariel?? Now that I have shared a few tidbits of information about our little doggie family I will get back to doing food!!
Wednesday, January 7, 2009
1 lb. ground beef, browned
1 cup onion, chopped
2 cloves of garlic, finely chopped
1 tbsp. salt
2 tsp. pepper
2 tsp. onion powder
2-3 dashes hot sauce
1/3 cup of Parmesan cheese
4 oz. cream cheese
1/2 cup heavy whipping cream
3 handfuls of fresh spinach
1/2 lb spaghetti noodles or pasta of your choice
1.) In a skillet over medium heat, brown ground beef with onions and chopped garlic. Drain grease.
2.) Add salt, pepper, and onion powder to beef mixture.
3.) Add cream cheese, cream, and hot sauce. Stir until cream cheese has melted.
4.) Sprinkle in Parmesan cheese.
5.) Stir in fresh spinach and gently toss. Turn heat down to low and allow to cook until spinach is slightly wilted.
6.) Serve over cooked pasta.
Tuesday, January 6, 2009
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
2.)Combine broth, water and chicken to your vegetable saute. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3.)In a small bowl, combine salt, pepper and flour.
5.)Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Now as I stated above the original recipe does not call for the carrots or onions, but they add so much flavor to the dish that I wouldn't make this soup without them. Others have also added celery to the mix and some mushrooms would also be a nice touch. I top each bowl of the soup with a little bit of the shredded cheese and ta da, you have a wonderul hearty bowl of soup. I hope everyone enjoys this as much as I do.
Sunday, January 4, 2009
Now you will notice I didn't measure anything. It is hard to do when everyone has their own preferences. You as little or as much of the ingredients as you would prefer. You will cook your pizza according to the instructions provided with your crust. For the last minute of baking we turn the broiler on and let the top get a really nice brown color to it.
Now as promised, here are the atomic buffalo turds. Daniel did these on the smoker, however you could get away with doing them in the oven.
Here is what you will need;
10 Jalapeno Peppers
1 Block of cream cheese, you will only use about half
1/3 C. Shredded Mild Cheddar
5 Pieces of bacon, cut into two pieces
1.) Begin by cutting the tops off of your peppers and with the handle of a small spoon scrape out the inside of the pepper. Most people take the easy way out and cut the pepper in half and scrape and stuff that way. Daniel found using the spoon allows you to get down into the pepper without the need to split it.
2.) In a separate bowl mix half of the block of your cream cheese along with your shredded cheddar.
3.) Stuff your cream cheese mixture into each pepper, filling to the top of the pepper.
4.) Wrap the top half of your pepper with your slice of bacon, use your toothpick to keep the bacon in place.
5.) Cook or smoke until the bacon is cooked and the pepper has softened.
I hope you enjoy these recipes, they are both really good although I wasn't brave enough to try the buffalo turds. Daniel and my Dad really enjoyed them so that was a good sign. I will try to post a few new recipes next week but I will be taking a break starting Thursday because I have to do my prep for the dreaded colonoscopy on Friday. Everyone please keep me in your thoughts and prayers that they finally figure out what is wrong with me. I have been sick since July having attacks that started every few weeks and that now without my steroids would be a daily occurance. The Doctor feels my Crohns disease is finally in remission so they are all stumped as to what is causing my problems.
Saturday, January 3, 2009
Pork Shoulder Butt
Rub of your choice (Daniel uses Mudflap Jones Seasoning)
BBQ Sauce of your choice
Bath Towels (You'll see why :))
Finishing Sauce- Recipe Listed at the bottom
1.) About 12 hours before you begin smoking your meat trim any extra fat from your meat. Next you will slather your meat with the yellow mustard. Be generous! You will end this step by generously sprinkling your dry rub on all sides of the meat.2.) Wrap your meat in the plastic wrap and place in the refrigerator until you are ready for the smoking process.
3.) Start your smoker and get the temperature up to 225-240 degrees F. Daniel uses hickory chips in his smoker. Unwrap your meat and place into your smoker, fat side down. Once your meat has hit 100 degrees F, begin spraying it with your apple juice every hour. The sugars in the apple juice will caramelize and form the bark.
4.) Once your meat has reached 165 degrees F, you will need to double wrap it in heavy duty aluminum foil. Spray the foil with some of your apple juice to help braise the meat while it is wrapped. Place your wrapped meat back into the smoker and continue cooking until the temperature has reached between 195-205 degrees F.
5.) Once your meat has reached the appropriate temperature take your meat off of the smoker, wrap it in several old bath towels and place it in an insulated cooler to allow it to rest and finish cooking for at least one hour. Daniel put our meat on at 11 o'clock last night and it came off at 12:30 this afternoon. Some meats cook quicker than others depending on the weather conditions outside. Just keep an eye on it and rely on your thermometer. 6.)With two forks begin pulling your meat. Daniel has rubber gloves that he uses when he is rubbing down the meat and he also uses them to pull the meat with his hands. Please be careful if you plan on pulling it apart with your hands because the meat is very hot. Daniel took our pork off of the smoker several hours before he pulled it and it was still steaming when he unwrapped it.7.) After you have finished pulling it you will use a finishing sauce. The recipe is listed below.
1 C. Apple Cider Vinegar
2 Tbsp. Brown Sugar
1 Tsp. Cajun Seasoning
1 Tsp. Course Black Pepper
1 Tsp. Red Pepper Flakes
1.) On the stove warm up your apple cider vinegar, you want it warm enough to melt the sugar.
2.) Add the remaining ingredients to the warmed vinegar. Daniel stores his in a cheap clear bottle that you can find at Wal-Mart.
3.) Drizzle your finishing sauce on your pulled pork and mix well.
We usually have a selection of BBQ sauces for our guests. Some people like theirs hot like Daniel, others like it nice and mild like myself. We use regular white hamburger buns and tonight I splurged and we also had whole wheat buns, tried to be a little healthy.
For the sides I relied on one of my favorite sites, allrecipes.com. I chose to make coleslaw and cheesy potatoes. The potatoes were supposed to go in the crock pot but they just weren't cooking quick enough so I transferred them to a baking dish and stuck them in the oven for an hour at 375 degrees F. They probably could have stayed in a little longer, but someones Husband (Daniel) was starving so I had to go ahead and serve them up. I also did not use the butter in the dish because I felt it didn't need it. I did add a couple of cubes of Velveeta cheese to make it cheesier and creamier, this is part of why I did not use the butter. As far as the coleslaw goes it was really good, I omitted the poppy seeds because I didn't have any, and I have never had coleslaw with them in it. I sprinkled the top of the coleslaw with paprika for a bit of color and also because that's how my Grandma Murphy always did it. I didn't take pictures of any of these dishes because about the second they were pulled out of the refrigerator/oven the plates started flying and people began lining up. Didn't leave me much time to take pretty pictures. It helps to know that I am sure everyone reading this knows what coleslaw looks like and can pretty much imagine what the potatoes look like.
This pulled pork is by far the best I have ever eaten. It is so good, that my Dad who got back from a week long trip to Florida couldn't resist getting back into his truck after a long days worth of driving to get his pulled pork. Daniel swears by the finishing sauce as do all of his BBQ forum buddies. Do not be scared of the red pepper flakes in it as they do not add any heat to it. If you do not have a smoker, this pork is all the reason you need to buy one. Daniel bought his last Christmas for less than $100 and he uses it for everything. After he was finished with the meat today he made Atomic Buffalo Turds, the recipe will come tomorrow, but I will leave everyone guessing tonight what they could possibly be. Until then I bid you farewell!!
Friday, January 2, 2009
4 Steaks (I used)
6 cloves of garlic, finely chopped
2 tbsp. chopped cilantro
Vegetable Oil (I prefer Extra Virgin Olive Oil, but my Husband used the last of it)
1.) Begin by chopping up your cilantro and garlic, mix together.
2.) Tenderize your steak by using a meat mallet and go to town.3.) Sprinkle your steaks with onion powder. Use as little or as much as you prefer4.)Rub the steaks with cilantro/garlic mix.5.) Allow the steak and cilantro/garlic mix to marry for one hour in the fridge.
6.) After one hour of marination, preheat your oven to 350 degrees.
7.) In a skilled on the stove place a good drizzle of vegetable oil and 3 tablespoons of butter.8.) Allow each side of the steak to brown evenly, and then transfer in an oven safe pan to the oven. I left mine in for about 20 minutes.9.) After the 20 minutes take out and transfer to a plate to rest, cover the steak with aluminum foil.
Asparagus:1 bunch of asparagus, trimmed
6 slices of bacon
2 cloves of garlic, chopped
1/2 stick of butter
1.) Begin by trimming your asparagus by snapping the bottom off of each piece.
2.) Chop your garlic up, you do not want this to be a fine chop3.) Cut bacon into small slivers, and add to a preheated pan on the stove.4.) Once the bacon has begun to brown on the edges add in your chopped garlic.5.) To the same pan add a few tabs of butter, 2-3 should be adequate.
6.) Add asparagus to the pan and cook for 10 minutes. Tossing the asparagus every few minutes.7.) Transfer the asparagus/bacon/garlic mixture to oven safe dish, leaving behind as much of the bacon grease as possible. Top with a few more tabs of butter and add to the preheated oven that your steaks are currently going to town in. Allow to cook until asparagus is tender but still has a bite to it.
Mashed Cauliflower:1 md. head of cauliflower
1/3 C. Heavy Whipping Cream
1 C. Shredded Cheese (Mild Cheddar)
Dash of pepper
1 tbsp. of garlic powder
1.) Begin by cutting cauliflower into small florets and wash thoroughly.
2.) Bring to boil a 5 qt. pan of water, about 1 inch deep and add about a 2 tsp. of salt.3.) Add cauliflower to boiling water and cook until soft.
4.) With a potato masher, mash cauliflower, add the rest of the ingredients and mix well.
5.) Transfer mixture to an oven safe dish and sprinkle with more cheese.
6.) Place in oven until the cheese sprinkled on top is melted.
This meal was good, wasn't knock my socks off good, but I think it was because I really wasn't in the mood for it. If you are not a cilantro fan then you will not enjoy this steak, I would suggest using another herb, or deleting that ingredient all together. The asparagus was good as usual. I have had asparagus in many different restaurants and I just do not enjoy it. For some reason I love how this one always turns out and Daniel loves it when I serve this dish. As for the cauliflower, it was good especially with all of the melted cheese. I am going to work on approving this one because I felt that it was missing something. Over all a good meal.