Tuesday, November 7, 2017

Cheesy Garlic Bread with Pizza Dough!

We've had some pizza dough in the fridge that we have just been putting off using. Today I was making soup and thought it would be nice to have some bread with it - but I didn't want to go to the store.  I decided to try for some cheesy garlic bread.  WOW!

Delicious.

Ingredients
1lb refrigerated pizza dough, at room temperature
3-4 cloves garlic
2 T butter
1/4 C parmesan cheese, shredded
1 C mozzarella cheese, shredded
flour for rolling

Directions
1. Preheat a pizza stone or upside down cookie sheet in the oven to the highest setting (450-500 degrees)
2. Cut a piece of parchment paper the size of your stone and flour it
3. Roll/Stretch the dough out into the shape of your stone - ours is a rectangle on your parchment paper
4. Crush garlic into a bowl and combine with butter
5. Butter the dough with the garlic/butter mixture
6. Sprinkle the cheese over the butter
7. Bake for 10-15 minutes until cheese is bubbly and dough is cooked through
8. Cut and serve warm

Monday, September 18, 2017

Pork Medallions & Apples

Hazel is a big meat eater but she likes it even more if she gets to help cook. I recently stumbled upon the perfect recipe to do together, pork medallions and apples!  Hazel likes to help with the pounding, flouring and Apple eating. And, if I'm lucky, she might even do a few dishes while washing her hands!

Ingredients
1 pork tenderloin
1 C flour (or more if you are working with a toddler)
salt & pepper
1 C apple juice or cider
2-3 apples chopped
2 T butter
1 T olive oil

Directions
1. Slice the tenderloin into 1-inch medallions, salt & pepper them to taste.
2. With a kitchen hammer, pound the meat thin
3. Pour flour on a plate. Dip meat in flour and shake off excess. Set on another plate
4. Heat oil over medium in a large frying pan. Add meat in batches and cook 2 minutes per side and remove to a plate
5. Add apples to the pan and saute 1 minute
6. Add juice and let simmer and reduce 2-3 minutes.
7. Add butter to form a sauce and let melt while stirring.
8. Add medallions back in to warm nestled in the sauce.  Serve warm.


Friday, September 15, 2017

Mini Raspberry Pies

Last week I bought some raspberries at Costco. Many of them were delicious and some of them were hard or weird (probably previously frozen?). Anyway, I didn't want to waste them so I decided to make some mini pies.  As luck would have it, we also had a broken pie crust in the freezer!

I made up this recipe a little bit but I think I can recreate it for you here. The mini pies are pretty good, good enough to serve for an impromptu party. Delicious warm, okay cold - so maybe reheat for a few seconds before serving.

Ingredients
For the pies
1 Pie crust
1 1/2 Cups raspberries
Juice of one lemon
2 T tapioca
2-3 T sugar (depends on how sweet your berries are)
cooking spray
a little water

For the topping
2-3 T flour
3 T cold butter
2-3 T brown sugar
1/4 t ginger
1/4 t cinnamon

Directions
1. Preheat the oven to 350 and spray 8 muffin cups with cooking spray
2. Place raspberries in a bowl with lemon juice, sugar and tapioca. Stir and let sit until ready to use
3. Roll out the pie crust (add water if it is dry) on a floured surface and cut into 8 parts
4. Place one piece of dough in each prepared muffin cup and press up the sides
5. Make the topping and mix together with your hands until small peas
6. Distribute raspberry mixture among pies. Top with topping
7. Bake 15-20 minutes until golden brown around the edges

Saturday, July 1, 2017

Jello Jigglers

Jello jigglers are a kid pleaser and so easy! I know jello is full of sugar but somehow I feel better about it than cake, for example. If you have for some reason never had jigglers, you are missing out and must make them right away!

Jello comes in so many colors you can adapt this to practically every holiday! Cookie cutters come in all shapes too!

Don't worry, is you forget the recipe, it is on the Jell-o brand boxes.

Ingredients
2 boxes (6oz each) Jello in a single flavor
2 1/2C boiling water
9x13 pan
Cookie cutters (small ones are best)

Directions
1. Stir the jello mix and boiling water until dissolved.
2. Pour into a 9x13 pan
3. Let set in the fridge at least 3 hours
4. Use a cookie cutter to cut out shapes or be boring and just cut squares.
5. Refrigerate until ready to serve

Wednesday, June 21, 2017

Beef Ribs in the Instant Pot

Beef Ribs! One of my favorite things to get at a bbq restaurant are something I've never made at home because it sounds like it takes too much time. Plus, I don't have a smoker. Plus, I don't want to use the bbq for 5 hours.  Enter the Instant Pot. Talk about an all-around useful appliance! With minimal ingredients and only 40 minutes (+natural release time), I made fall-off-the-bone beef ribs. These got an A+ from everyone in my family!  Try it tonight.

Ingredients

~10 beef ribs (that's all that fit in my pot)
1/2 Jar Stubbs Original BBQ Sauce (best all around sauce I believe)
salt & pepper
1/2 C water or broth

Directions
1. Place the tray that came with the Instant Pot in the bottom of the pot. Stand the ribs up on the tray campfire style.
2. Sprinkle salt on the ribs
3. Pour water or broth into the pot
4. Pour half the jar of bbq sauce over the ribs
5. Set to sealing and use the Meat/Stew setting and add 5 minutes
6. Cook 40 minutes and let it release the steam naturally for at least 10 minutes. Do the rest of the release.
7. Serve with more bbq sauce on top

Note: You could put bbq sauce on and put it on a foil-lined cookie sheet under the broiler to caramelize it a bit but we didn't take that step so I can't speak to it

Monday, June 12, 2017

Slow cooked BBQ Pork with Tangy Broccoli Slaw

We had a busy day and guests on Sunday so I decided to put something in the slow cooker for dinner.  I decided to make pulled pork which I thought would be easy and crowd-pleasing.  It WAS easy, just dump everything in and cook.  Sadly, as per always for me, the pork did not 'shred' easily. So, I just chopped it up and it was still delicious!  Highly recommended.

Served 5 hungry people with leftovers

Ingredients
For the Pork

5 lbs boneless pork shoulder, netting removed and cut into large chunks
1 jar Stubbs Original BBQ Sauce
3 T Smoked Paprika
1 T Garlic Salt
Salt
Pepper
1 C water
1 onion, cut into large slices or chunks

For the slaw
1 bag broccoli/carrot slaw
zest & juice of 3 limes
Salt

For serving
BBQ Sauce (your choice, I used a Carolina style which was fabulous)
Hamburger style buns

Directions
1. Put all the Pork ingredients into a slow cooker (onions on the bottom!). Set for 8 hours and forget it!
2. For the slaw, juice and zest the limes and toss with broccoli slaw. Add a dash of salt to taste. Refrigerate until ready to serve.
3. When the pork is done shred it (hahaha!) or cut into cubes.  Serve with slaw, buns and sauce.

Thursday, May 25, 2017

Slow cooked country style ribs

We bought some country style pork ribs intending to Sousa vide them but we just never se it up do I slow cooked them instead.  I thought these were pretty good butwhat a weird cut of meat! It was like two giant ribs. Joey and I shared one!  Next time I would blend the sauce b/c there were big bits of of chipotles.

Ingredients
Country style pork ribs (2 ribs)
1C BBQ sauce
1/2C preserves - I used four berry
Seasoning rub - I used smokehouse maple
Salt
Garlic salt
3 chipotles in adobo plus 1T sauce

1. Blend chipotles, preserves and BBQ sauce
2. Sprinkle rub, salt and garlic salt all over meat.
3. Place meat inside the slow cooker
4. Cook on low in the slow cooker 6 - 8 hours until tender, serve.