Thursday, February 8, 2018

Peach Pineapple Pork Picante

Ingredients

(4 servings)
1 lb. boneless lean pork (cubed) or pork chops
1 package taco seasoning mix
8 oz jar salsa
8 oz jar peach preserves
8 oz pineapple chunks, drained

Directions

Add all to crock pot.  Cook on low 6 hours or high 3-4 hours.   Serve over rice.


Friday, December 22, 2017

Buche de Noel - Christmas Yule Log

Cake

6 eggs, separated
1/2 cup sugar
3 Tablespoons cocoa powder

  1. Grease jelly roll pan.  line bottom of pan with parchment. grease fand flour paper. 
  2. Heat oven to 350F
  3. With mixer at #6, beat eggwhites until soft peaks form.  Gradually sprinke in 1/4 C sugar. beat until stiff peaks form.  
  4. In other bowl, beat egg yolks at high speed until thick.  Beat in 1/4 cup sugar and 3 T cocoa.
  5. Fold yolk mixture into whites. 
  6. Spread batter in pan.  Bake 25 minutes.  Cool in pan 5 minutes. 
  7. Wet towel and add a layer or parchment or waxed paper; invert cake onto towel.  Peel off paper.  
  8. Unroll cake.  spread top with filling.  
  9. Starting at the narrow end, roll cake without towel.  Place seam-side down on on platter.

Mocha Filling

 1 C Whipping Cream
1/4 cup confectioner's sugar
1/5 cup cocoa powder
1 T instant coffee granules

Mix ingredients in the mixer at medium speed until stiff peaks form.


 *Originally from Good Housekeeping.  First made while Mark was in high school studying French Language and Culture.  Made many times throughout the years. 

Cheesy Corn Bake (CCB) - ripped off from Kansas City's Somkestack BBQ

Ingredients

2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4  cup milk
1-1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham

Directions

Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.

Sunday, June 4, 2017

Watermelon Salad

Reverse engineered from Ben's Tune Up in Asheville, NC (AVL)

  • Watermelon - 3C
  • Onion- two green, sliced
  • Cucumber - 1 hothouse
  • Mint - a few leaves
  • Sesame Seeds - 2 T (toasted)
  • Chili Vinaigrette - 
    2 tablespoons rice vinegar
    2 tablespoons Thai sweet chili sauce
    1 teaspoon sesame oil
    1/4 teaspoon white sugar
    1/4 teaspoon granulated garlic
    1 pinch salt to taste
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.


Tuesday, December 20, 2016

Beer Bread - St. Louis Style

3 Cups Self Rising Flour
3 Heaping Tablespoons Sugar
1 12 Oz Beer at Room Temperature (Budweiser, of course)

Well grease pan and flour.  Rise in warm place 1 hour.  Bake at 325 1 hour or longer.

Mark and Jeanette Discussing the Merits of Budweiser, July 2015
The original St. Louis Recipe

Thursday, December 1, 2016

Bucatini with garlic and bread crumbs

adapted from Lidia Bastianich
  • 1 lb bucatini
  • 3/4 loaf day old bread, shredded into coarse crumbs (use a box grater or your food processor; you might have to cut off some of the hard crust)
  • lots of thinly sliced garlic (about 6 large cloves, but to your taste)
  • olive oil
  • 4-5 sage leaves, chopped finely
  • 1 T parsely, chopped finely
  • salt
  1. Bring water to a boil. Salt and cook pasta.
  2. While pasta is cooking, pour about 1/4 cup of oil in heavy pan. The oil should coat the bottom of the pan
  3. Cook garlic for a minute or two, until it begins to soften.
  4. Add bread crumbs and cook, stirring occasionally, until bread crumbs are nicely toasted. You want them nicely browned, so they have some crunch.
  5. Add sage & parsley (or dried oregano), stir.
  6. Turn off heat.
  7. When pasta is finished, drain and add to the pan, tossing to coat.
  8. Serve on a large platter, with grated cheese.

Wednesday, August 24, 2016

Baked Beans in the pressure cooker!

We love baked beans and making them in the pressure was a much quicker option than doing the traditional recipe of 10-12 hours in the crockpot or oven. 
I combined two recipes when I made these... a pressure cooker recipe and a crockpot recipe.  The end result were beans that tasted like they'd been in the oven for hours.

1 pound dried navy beans

8 cups water
1 tbsp salt

Soak beans overnight in the water with salt dissolved.  Drain and rinse well.  


8 oz of salt pork, rind removed and cut into small diced pieces 

1 large onion, diced
1 clove of minced garlic
dash of ground cloves
  • 2 1/2 cups water
  • 1/2 cup molasses
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:
 

  1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid.
  2. Select Browning and add salt pork to pressure cooking pot. Cook until crisp, about 5 minutes. Remove to a plate lined with paper towels. Cook the onion in drippings until tender, about 3 minutes. Add garlic and ground cloves and stir until the garlic is aromatic.  Scrap up brown bits on the bottom of the pot as the onions cook.
  3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
  4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they're tender. If not, pressure cooker for a few minutes longer.
  5. Pour the beans into crockpot set to low.  Add salt pork.  Continue cooking on low until the sauce is desired consistency.
I made these the morning of a family BBQ at our house.  I didn't want to mess around with cooking them right before serving.  Using the crockpot for the last step was GREAT!  They cooked in the crockpot for about 3-4 hours on low.  I cracked the lid and added a couple tablespoons of water as needed.  The flavor really had some nice depth and tasted like they had been in the oven all night.