Fruity French Toast

I think that starting your families day off with a good breakfast is a great way to start the day.  My kids were never the crack of dawn kind of kids. They just love to sleep, always have.  So the best way to get them up on a Sunday morning is to make a great breakfast. Who doesn't like to wake yo to an amazing smelling  breakfast ? 
The original recipe calls for only berries, but you can substitute any frozen fruit. But it is best with at least half of it with berries.   A mixture of frozen peaches and berries is the best for me.  

2 1/2 cups frozen berries

2 1/2 cups frozen peaches (any fruit)

3/4 cup sugar

1 TBSP cornstarch

1 tsp ground cinnamon

Cooking spray

1 cup milk

1tsp vanilla

4 egg whites, slightly beaten

1 egg, slightly beaten

1 8oz loaf of French bread, sliced into 1 inch thick slices

1 TBSP sugar

1 TBSP powdered sugar

Combine the frozen fruit, sugar, cornstarch and cinnamon and pour into a 13x9 baking dish sprayed with cooking spray.

Whisk together the milk,vanilla, egg whites and egg together in a large dish. Add the bread, turning to coat all sides, let stand for bread to absorb the milk mixture for about 5 minutes. 

Lay the bread slices over the fruit mixture. Sprinkle with the TBSP of sugar. Bake in a preheated 350 oven for 30 minutes or until golden brown and bubbly.  Sprinkle with powdered sugar and serve.  

Chicken Pot Pie

Chicken pot pie is a favorite comfort food, and a great way to stretch a little leftover chicken.  of course you can always substitute turkey too. 

I used fresh chopped onions, carrots and celery because that is what I like. But you can certainly use some left over veggies also. If you have a bit of leftover corn, peas or green beans, they would only make this even more comforting.  Use what you have and it will not disappoint you.  

 4 stalks of celery

4 carrots

1 large onion

4 TBSP butter

2 cups cooked chicken, cut into 1 inch pieces

1 cup flour

2 cups chicken stock

1 tsp chicken bouillon base

1/4 cup white wine

1 cup heavy cream

1 tsp poultry seasoning

1 tsp kosher salt 

Black pepper to taste

Freshly chopped thyme, rosemary and sage

( a few sprigs of each) optional

1pre made pie crust

Preheat oven to 400. 

Finely dice the celery, carrots, and onion. Melt the butter in a large pan, add the veggies and sauté until they turn translucent. ( if using leftover veggies, add them now)Add the chicken and stir to combine.  Sprinkle the flour over the veggie, chicken mixture stirring until combined. 

Pour the chicken broth in and stir to incorporate.  Add the bouillon base and the wine.  Continue stirring as you pour in the cream.  Let the mixture cook over low heat for about 5 minutes.  Add the seasoning, salt, pepper and fresh herbs.  Remove from the heat.  

Pour the mixture into a deep dish pie pan or a small round casserole.  

Unroll the prepared pie crust on the top of the veggie chicken mixture. Press the edges to the side of the dish to seal. Cut a few steam slices on the top of the crust.

Bake for 30 minutes until nicely golden brown. Allow to rest for 10 minutes, cut and serve. 

Sweet and Sassy Joes

Sometimes life can be very hectic, and it would be easy to just open up a can and heat whatever ina pan. But I am trying to keep my family healthy and trying to eat fresh foods with little or no preservatives. Kind of hard these days with all of the prepackaged foods that are available.  When my kids were younger we always had sloppy joes from a can and they were fine, but then I got to thinking about what was in them. If the can can last on the shelf for years, is that really what I want to put in my body? The answer was NO!! so I stumbled upon this recipe for homemade sloppy joes. And they are so much better than the canned version. In my opinion anyway!! A little homemade sauce, some veggies and ground turkey is a great way to have a quick convenient meal.


Sweet and Sassy Joes


2 TBSP olive oil
1 1/2 lbs lean ground turkey
1/2 c. chopped onion
2 carrots, chopped
2 stalks of celery, chopped
1 TBSP minced garlic
1/2 c red wine vinegar
2 cups tomato sauce (homemade)
2 TBSP brown sugar
1 TBSP Baby Bam ( recipe follows)
1/2 tsp Italian seasoning
salt & pepper to taste

Heat oil in a large skillet over medium heat. Add the ground turkey and cook, stirring until browned.
Remove excess liquid.
To the skillet, add the onion, carrots and celery and cook until soft. About 3-5 minutes.
Adfd garlic and cook until fragrant, add the red wine vinegar.
Add the tomato sauce, brown sugar, baby bam , Italian seasoning and salt and pepper. Stir to combine and bring to a gentle boil. Reduce heat and simmer  for 15 minutes. Serve on a hearty bun. A side salad would complete the meal.

Baby Bam

3 TBSP paprika
2 TBSP salt
2 TBSP dried parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp celery salt

Place all ingredients in a small bowl and stir well to combine. Store in an airtight container for up to 3 months.

Hard Boiled Egg

I know this may seem silly to some. But others have no idea how to boil an egg. I have done them many ways in the past until I adopted the method that I use now.  

Place eggs in a large pot, cover with cold water. Place on the stove over medium heat until boiling. Immediately turn off the heat and cover. Let sit covered for 15 minutes.  After 15 minutes plunge the eggs into a bowl of ice water. Let sit until cool enough to handle. Peel eggs under cool running water. Refrigerate peeled in an airtight container.


This way there is a quick and convienetly healthy snack in the fridge whenever someone needs.  My girls do NOT like this, and they hate the look of them in the container. My boys think it is weird, but have no problem eating them.  And since they are already peeled, I don't find shells in the sink or trash at weird times of the day.  Another win-win situation.

Barbecue Brisket

My family loves BBQ Brisket.  The last time I made it, my oldest had a few of his friends over and everyone enjoyed it.
I got the recipe a few years ago when I went to Wegmans. They were giving samples and it was so good that I had to try it.
I use any flavor barbecue sauce that I have on hand. I happened to have STUBB'S today. 

4-6 lbs boneless brisket
salt and pepper
flour
1 TBSP vegetable oil
1 cup water
1 tsp Better than Bullion Beef Base
1 bottle (18 oz) Barbecue Sauce


Preheat oven to 350 degrees.
Cut the brisket in half, season with salt and pepper and dust lightly with the flour.
Heat oil on a large dutch oven over medium high heat. Working with one half of the brisket at a time. Sear the brisket on each side until paper-bag brown. Keep browned halves on a clean plate until needed.
Add the beef base to the water, stirring to combine.  Add this to the pot, loosening the browned bits with a wooden spoon.  Cook until reduced by half. Stir in barbecue sauce.
Return brisket halves to pan  Cover and place in the oven. Cook for about 3 hours, until meat is fork tender.
Transfer brisket to a serving platter. Cut thick slices making sure to cut against the grain.  Skim fat from the sauce, cook an additional 3-4 minutes until slightly thickened.
Serve with the barbecue sauce.

Frittata

Leftovers? What to do with them? My kids don't always like having leftovers, but I can't throw them away. So I try to use them in more creative ways.  Like in a frittata!! 
You can use almost anything, but this time I used leftover roasted broccoli and leftover roasted potatoes.  Both of them already has salt and pepper on them so I didn't add any extra. And the broccoli had some garlic so that added some extra flavor.  
Most leftover veggies and potatoes will work and you could add some meat too. 


2 TBSP olive oil
1/2 onion, chopped (optional)
1 cup leftover veggie
1 cup leftover potatoes
8 large eggs
1/4 cup whipping cream
1/4 cup grated Locatelli cheese

In a league ovenproof skillet, heat the oil over medium heat.  Add the leftovers and sauté until heated, about 5-8 minutes.  
Preheat the broiler. In a bowl, whisk the eggs,cream,and cheese.  Stir into the skillet. Cover and cook over medium-low heat until almost set, and not runny. About 2 minutes. Place skillet under the broiler until top is golden.  Watch carefully as it only takes a few minutes.  
Cut into wedges and serve. 

This works well for breakfast, brunch, lunch or dinner. It can be paired with fruit  and a salad for a great meal.  

Baked Cod with thyme

Even when my kids have something to do, like a hockey game today, I like to have a healthy dinner at home when they are done.  With a little planning it is easily done.  This dinner was easily put together  and everyone ate together. It was a win-win dinner.  And yes, my daughter's team won too!  
I would have preferred fresh cod, but I only had frozen so that had to do. Either would work fine. 

4  6oz cod fillets 
Juice of 1/2 a lemon
Olive oil for drizzling
2 cloves garlic, minced
Leaves of a few sprigs of thyme, lightly chopped
Sea salt
Pepper

Preheat oven to 400. 
Rinse of the cod fillets and place in a glass baking pan.  
Drizzle olive oil and lemon juice over the fillets.
Sprinkle with the salt and pepper.
Evenly sprinkle the minced garlic and chopped thyme.
Bake for 15-18 minutes until the fish is opaque.


I served this with steamed broccoli and macaroni and cheese.  Substitute whatever your family likes. 

Easiest Rice Pudding

My Mom-Mom always talked about when she made her rice pudding for her kids. She always made it on a really cold day because her rice pudding took about 2 hours in the oven. Having a big house and 6 kids, she made the rice pudding when she needed to warm up the house on a nice cold day. Today's lifestyle is a lot different. So here is a very simple and fairly quick rice pudding.

1 cup Arborio rice
1/2 cup sugar
1/4 tsp coarse salt
4 3/4 cup whole milk
11/2 tsp vanilla
1/4 cup heavy cream

In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups of the milk to a boil.
Reduce heat, cover and simmer for 25 minutes.
Uncover and cook, stirring constantly for 5 minutes.
Stir in vanilla and remaining 1/4 cup of milk.
Transfer to a serving dish and cover with plastic wrap.
Refrigerate until chilled, at least 1hour.
Stir in heavy cream and serve.

Spicy Roast Beef

My family are carnivores! We love meat! I love this recipe for a nice fall day. Make it the day before and it is even more spicy!   I got he recipe from the Pioneer Woman, but I tweaked it a little to make it my own. I kind of eyeballed some of the ingredients, so you can do the same. Just remember that this is SPICY! You can use any kind of peppers and tomatoes that you have on hand. Adjust the peppers to your "heat", this is very spicy.  You could also omit the peppers and only use the broth and tomatoes to make a nice kid-friendly beef.
This makes enough for a crowd or for leftovers.  You can cut the recipe in half easily, also.

2    3 pound chuck roast each
Salt and pepper
2 TBSP butter
2 TBSP canola oil
4 cups beef broth
3-4 TBSP fresh chopped rosemary
1 jar pepperoncinis , with juice
1 jar cherry peppers, drained ( hot or mild)
1 28 oz can crushed tomatoes

Hearty rolls, toasted
Sliced deli cheese ( provolone, mozzarella, Munster)

Preheat oven to 300.
Season the roasts with salt and pepper. Heat the butter and oil in a large heavy Dutch oven.  Brown each roast until paper bag brown, rest them on a plate.
Pour the beef broth in the pot, stirring up any browned bits from the pot.  Add the rosemary, both peppers, and the tomatoes. Stir all of this until combined. Add the roasts back to the pot and place the lid on. Place the pot in the oven for about 4-41/2 hours, until the meat is fork tender.
Remove the roasts from the pot and shred with 2 forks. Return the meat to the pot, and keep warm on the stove while serving.  Serve on toasted rolls and top with sliced cheese.

TIP!
Making this the day before, you can refrigerate and then skim the fat off the top before reheating.

Peppered Pork Sandwiches

This was so simple to make during the day while the kids were at school. Just wrap up and put in the fridge for dinner after a sporting event. A nice way to have a fast and homemade dinner. 

Peppered Pork


fine sea salt
3 1/2 lb pork loin roast, fat cap left on
3 TBSP peppercorns
5 TBSP butter
3 TBSP apple cider vinegar ( red wine vinegar can be used)
2 TBSP chopped fresh thyme
2 TBSP canola oil

Aioli
1 cup mayo ( light)
5 TBSP olive oli
salt & pepper
zest and juice of lemon ( I used orange)
1 clove galic, finely grated

Rolls, , pita flatbread

baby spinach or arugula

Parmesan cheese


Preheat oven to 375.
Blot the roast dry. Sprinkle with some sea salt. Crush the peppercorns, either in a mortar and pestle or in a food grinder to a medium coarse texture.Rub the pepper into the meat. What doesnt stick save for the marinade.
Heat a cast iron pan over medium heat, add the butter and garlic. Cool until the butter has melted and starts to bubble. Add the vinegar, thyme and remaining pepper. Save this in a small dish , you will baste the meat with this marinade.
In the same pan, over high heat, add the oil . Brown the meat on all sides.
After the meat is browned, brush the meat generously with some of the pepper marinade. Put the pan in the oven and roast for 10 minutes.  Remove the roast and turn it to another side and baste again. Continue roasting, turning and basting  every 10 minutes until the center of the roast reads 145 degrees, about 50-60 minutes.
After the meat reaches temperature, allow to rest a bit and then transfer to a platter, along with juices and cover with wrap and place in refrigerator. You can make this a day ahead or so if necessary.
When ready to serve slice very thin. Mix the aioli ingredients together. Serve it on a nice roll, flat bread, or in a pita. Best layered with baby spinach or arugula, and a shaving of Parmesan cheese.

Speedy Chicken and Dumplings

Today we will have a harvest moon. To me that means that fall is truly here. I hope it is big and bright and I will be able to get a nice picture. 

With fall comes all of my favorite comfort foods. We started fall off with Chicken and dumplings.  I have always loved my mom's chicken and dumplings, but never got her recipe,  This one is close, as close as I could get. I know that a few things are different and I adapted it to my taste, but it still reminds me of my mom.  

I make enough for my family of seven. So this recipe is more than enough for an average family with ample leftovers..


Speedy Chicken and Dumplings

6 boneless, skinless chicken breasts
2 tsp butter
salt 
pepper
4 stalks celery, cut into 1 inch pieces
1 medium onion, sliced
4 cups chicken broth
2 bay leaves
1 TBSP Italian seasoning
6-8 carrots, cut into 1 inch pieces
Season the chicken with a good amount of salt and pepper on both sides. In a large Dutch Oven melt the butter, add chicken and brown it in the hot butter.  Add the celery, onion, broth,bay leaves, and Italian seasonings.  Heat to boiling; reduce to a simmer. Simmer covered for 20 minutes. Add carrots and simmer again for 15 minutes or until carrots are just about tender. Add dumplings and cook as directed.

Dumplings

(I double this recipe)
 I have never had another dumpling, only the Bisquick kind. Feel free to use your own recipe.

2 cups Bisquick
2/3 c. milk  
mix together and drop by spoonful into dutch oven.  Cook for 10 minutes uncovered and then 10 minutes covered.   

Alfredo Sauce

I have not been posting as I should, and I am sorry. Here is just a quick recipe that we made the other night.  It is a favorite and only takes a short time to prepare.  I use whatever pasta that I have on hand, my kids seem to like thin spaghetti for this. Be sure to zest your lemon before juicing, it is just easier.

 Alfredo  Sauce


1 !/2 c. heavy cream
1/4 c. fresh lemon juice (1 lemon)
6 TBSP unsalted butter
1-2 tsp grated lemon zest (1 lemon)
pinch of freshly grated nutmeg
1 lb pasta
1 cup freshly grated Parmesan
1/4 tsp ground white pepper

In a large,heavy skillet, stir 1 cup of the heavy cream and the lemon juice.  Add the butter and cook over medium heat, stirring just until the butter melts. Stir in the lemon zest and nutmeg and remove from the heat.
  
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to directions. After the pasta is drained, add the pasta, the remaining 1/2 cup of cream, the Parmesan  and salt and pepper to the cream sauce in the skillet.  Toss over low heat until the sauce thickens slightly, about 1 minute. 
Serve in shallow bowl and if needed, season with additional salt and pepper.

Banana Muffins

Today is the first day of school for my kids, so they need a treat, right?? Of course. So today I made one of my banana muffin recipes. I made cute little mini muffins. They are so good to pack in lunches, or to have as a snack after school or before a practice. And they do well in the freezer too. 

2!/2 cups flour
1 cup Sugar
3 1/2 tsp baking powder
1 tsp salt
3 TBSP oil
3/4 cup milk
1 egg
3 ripe bananas, mashed
optional
   toasted chopped nuts
   chocolate chips

 Combine all ingredients (except nuts or chips) in a mixing bowl and beat on medium speed for about 1 minute.  Add the nuts and/or chips and stir with a spatula until mixed.  
Bake in a preheated 350 degree oven. 

30-35 minutes for 4 mini loaves
10-12 minutes for mini muffins
1 hour for large loaf

I have used either toasted pecans or walnuts and they are both fantastic. And I usually use mini chocolate chips.  Enjoy.

Balsamic Roast Beef

On a hot summer day, who wants to cook? Not me.  But I have no problem dumping everything in a crockpot and having a busy day. Having a nice day at the pool, or a rainy day cleaning, this recipe is easy to start in the morning and will be done at dinner time, no worrying.  

I already made a nice corn casserole and am soaking some sweet potato fries to go along with it.  A little prep in the morning while you make breakfast and a free day with an awesome dinner. 

3-4 lb. chuck roast

1 tsp Better than Bouillon Beef flavor, dissolved in a cup of water

1/2 cup balsamic vinegar

1 TBSP Worcestershire sauce

1 TBSP honey

1/2 tsp red pepper flakes

4 cloves garlic, chopped 

( original recipe calls for 1 TBSP soy sauce, but we don't use it)

Place the roast in a crock pot. Stir remaining ingredients in a measuring cup until combined . Pour over the roast. Cover. Turn crock pot on low for 6-8 hours, high for 4 hours.

When roast is done, remove from crock pot and break apart with two forks on a serving platter. Ladle gravy over the beef pieces, about 1/2 cup or as much as you like.  Serve immediately.  

Store leftovers in an airtight container.  

White Sandwich Bread

I love making bread.  It takes a long time, but basically it is just waiting. But the end result, a beautiful loaf of crusty bread that melts in you mouth is an awesome reward.  Ever since my daughter has been conscious of her soy allergy, I have been making her bread, and rolls.  It seems that soy is in everything. Soy flour is in most packaged breads and rolls at the store.  We found that the gluten free products usually do not contain soy, but are leaking in the texture department as compare to a regular loaf of white bread.  So, I am a bread maker.  I do not use a bread making machine, but I do use a Kitchen-Aide mixer with the dough hook attachment.  And I do knead it by hand for at least 3 minutes. And it is delicious.  Time well spent. Knowing what I am putting into my family means a lot.

This recipe makes 2 loaves or 12 buns.


4  1/2 c flour
1 1/2 tsp salt
3 TBSP sugar
2 tsp instant yeast
1 lg egg, beaten
1/4 c vegetable oil
1 1/2 c buttermilk

Mix together flour, salt, sugar and yeast in the bowl of an electic mixer. Pour in the egg, oil and milk and mix at low speed with the dough hook while scraping down the sides with a rubber spatula until all of the flour is absorbed.  If the dough is too dry you may add a bit more milk.
Either knead by hand on a lightly greased counter or in the mixer bowl with the hook. Knead for about 6-8 minutes.
Lightly oil the bowl that you mixed the dough in and transfer the dough to the bowl, rolling the dough to coat with oil.  Cover the dough with plastic wrap and allow to rise in a warm spot for 1 1/2 -2 hours. Until doubled in size.
Remove the dough and divide into 2 pieces (for loaves) or 12 pieces for buns.  Shape the pieces accordingly and allow to rest on a greased baking sheet in a warm place for 1-1 1/2 hrs until doubled in size again.  For loaves you will place in greased loaf pans.
Preheat the oven to 350 for loaves and 400 for buns.  Bake the rolls for approximately 15 minutes or until golden brown.  Bake the loaves for 35-45 minutes or until golden brown.
Remove immediately and allow to cool on a baking rack.

Crepes

My kids tried crepes once, and they fell in love. Crepes are a great breakfast, especially for a weekend. I usually make them on a weedend and if I have leftovers, or make a double batch, I can make them on a school day. You can stuff your crepe with whatever spread you like, and with whatever fruit you desire.  Our favorite fillings are lemon/ lime curd, Nutella, any berry ( raspberry, blueberry, strawberry, blackberry) and banana.  And of course you need some fresh whipped cream and a sprinkle of powdered sugar.  

11/2 c flour

1 TBSP sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 TBSP butter, melted
1/2 tsp vanilla
2 eggs

Mix all of the ingredients in a bowl.  Prepare a small pan with either cooking spray or butter.  Pour a scant 1/4 cup of batter into the hot pan. Swirl around to cover the bottom of the pan.  Cook a few minutes until light brown. Carefully flip and cook on the other side until light brown. Serve immediately.  Or stack between wax paper and keep warm until ready to serve.  

We place one crepe on a plate, spread with a spread of your choice and some fresh berries down the center, add a dollop or two of whipped cream and fold sides on top of each other.  Sprinkle with powdered sugar.  



Whipped cream

1 cup heavy cream
2 TBSP sugar
1/2 tsp vanilla

Combine the cream, sugar and vanilla in a large bowl and whip with a whisk attachment until soft peaks form.  The whipped cream can be made up to an hour in advance and kept in the refrigerator.  Whisk slightly before using.   

Pasta with Sausage and Spinach

We all have busy days. Some days it never stops. Quickly getting kids off to school, and then either going to work yourself, or busy running errands or just getting things done around the house, and not to mention running those kids to their various sports practices.  

I have a few go-to recipes for these hectic days.  It only takes about 25 minutes, it is very tasty, and fills you up.  So you can do the rest of things on your to do list, that is never ending.  

The recipe is versatile, in the fact that you can use any pasta that you have on hand. Gnocchi is the best for the recipe, but tortellini, farfalle or penne work well also.  And I usually use hot sausage, because that is what we like, but feel free to use whatever you have on hand. There are a lot of flavored sausages out there and I am sure they would add a different twist to the recipe. 

1 pound pasta

1 TBSP olive oil

1 medium onion, finely chopped

1 pound sausage , casing removed

1 clove garlic, finely chopped

1 5oz bag baby spinach

1/4 tsp kosher salt

1/4 tsp black pepper

3/4 cup grated Parmesan , plus more for garnish

Cook the pasta according to the package directions, reserving 1/4 cup of the pasta water. Meanwhile, heat the oil in a large skillet over medium het. Add the onion and cook until translucent , about 5 minutes.  Add the sausage and cook, crumbling it with a spoon as it cooks. Cook until browned, about 5-7 minutes.  Add the garlic, spinach, salt, and pepper and cook while stirring, until the spinach wilts, about 3 minutes.  Add the drained pasta, the reserved pasta water and the Parmesan cheese. Toss thoroughly. Serve with additional grated cheese. 

German Pancake

I love having breakfast together as a family on a Sunday morning.  The problem is~ my kids LOVE their sleep!! One way to get them to get up is the aroma of a nice breakfast.  The smell of bacon and a sweet pancake.  This pancake puffs up beautifully, but it does deflate when it comes out of the hot oven. This picture is right as I was sprinkling with the powdered sugar.  It is even more delicious when topped with some fresh berries.

6 eggs
1 cup milk
1 cup flour
1/3 cup sugar
1/2 tsp salt 
2 tsp vanilla
2. TBSP butter
Confectioners sugar

Preheat oven to 400.  Whisk together eggs, milk, flour ,sugar ,salt and vanilla in a large bowl.  Melt the butter in a 10 inch cast iron pan over medium heat.   Turn off the heat. Pour the egg mixture into the hot skillet. With pot holders, carefully transfer the hot skillet to the oven and bake for 20 minutes or until pancake is golden and puffed.  Sift confectioners sugar over top of pancake and serve immediately.  

North Carolina-Style Pulled Pork

Who doesn't like a good pulled pork Sammy? I've always had traditional BBQ pork sandwiches. You know, the kind with the red BBQ sauce. And they were good. But then I found out about this other kind of sauce. The vinegar based "Carolina-style".  And I was hooked! Mine is a bit spicy, but that makes it so much better.  My girls absolutely love the sauce.... They would love to drink it, lol!  Not really, but they do load the sandwiches up with extra sauce.  Make sure to let it rest overnight for added flavor.
I make the a large pork shoulder and double the sauce. It serves a nice dinner for 8-10 and leftovers.
I use my gas grill, but if you do use a charcoal grill, you may want to add seasoned wood chips.  And you need to cook it over indirect heat. Indirect heat is as the name suggests, the food is placed next to,not directly over the fire.  This method is used for cooking larger pieces of meat that require long, slow cooking at a low or moderate temperature(275-350). My grill has 3 burners and I light the two outside and put the meat on the center burner.  It works perfectly.  
I found a great way to shred the pork, place it in a mixer bowl and gently mix with the paddle attachment. It takes only a few minutes.


Pulled Pork

1 8 pound bone-in pork shoulder, with skin
1 head of garlic, peeled and separated
3/4 cup Memphis Shake
2 batches North Carolina-Style BBQ Sauce
8-10 round rolls

Make small holes all over the meat with a sharp knife and insert the cloves of garlic.  Rub the meat with the Memphis Shake,  cover and allow to sit in the fridge overnight.
Prepare an outdoor grill with an indirect medium-hot fire. Place the pork on an aluminum pan, skin side up with 1 1/4 cups of water. Place the pan on he cooler part of the grill. 
Make sure that the grill stays at a medium-hot temperature. Rotate the pork in about 3-4 hours. This will ensure that it is cooking evenly.
Cook the meat until an instant read thermometer inserted into the thickest part of the pork registers 180 degrees, about 6 hours.
Set aside 1 quart of the sauce. With the remaining 1 quart of the sauce you will mop the surface of the pork with the sauce every 20 minutes until the instant read thermometer reads 200 degrees, 1-2 hours more.
Transfer the pork to a cutting board and let rest for a good 15 minutes.  Remove the outside skin and dis guard.  Cut large chunks from the meat and shred. Toss with the reserved sauce. About 1 cup sauce to every 3 cups meat. Pile the pork on the rolls and enjoy.  

Memphis Shake
Whisk 1/4 cup sweet paprika
          3 tbsp firmly packed brown sugar
          2 tbsp dried oregano
          2 tbsp granulated garlic
           1 tbsp ancho chili powder
           2 tsp kosher salt
           1 tsp celery salt

store in an airtight container.


North Carolina-Style BBQ sauce

3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 TBSP crushed red pepper
1 1/2 tsp ground black pepper

Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar is dissolved. remove from the heat and stir in the remaining ingredients.  Makes about 1 quart.

French Onion Soup

I have always loved French Onion Soup. I love the onions. I love the broth.  I love the gooey cheese. I love the crusty bread. And I love how it is so damn hot, that you have to slurp it to really get the experience. ( my girls HATE this part)



1 stick of unsalted butter
6 large onions (i used 3 Vidalia, 3 yellow) thinly sliced
1 cup Dry White Wine
4 cups chicken broth (low sodium)
4 cups beef broth
2 cloves garlic, minced
Worcestershire sauce ( a few dashes, to taste)
Crusty bread (6 slices)
Gruyere cheese, grated
(or your favorite Swiss)

Preheat oven to 400.
Melt the butter in a heavy saucepan over medium-high heat. Add the onions and cook, covered for 20 minutes.
After the 20 minutes, place the pot with the lid slightly ajar into the oven and cook for an hour or so. Stirring once so the onions do not burn.
Remove pot from oven and return to stove top.  Add the wine and stir, getting all of the burned little bits off of the pot. Turn the heat to medium high. Cook for a few minutes, allowing the wine to reduce.  Add both of the broths, the garlic, and a few dashes of Worcestershire. I used about 10.  Lower the heat to low and simmer for 30-45 minutes.
 Set the oven to broil.
Butter your slices of bread and toast under the broiler for a few minutes. 
Ladle your soup into 6 oven safe bowls or ramekins. Place the bowls on a baking sheet for easy handling  Top each with a slice of toasted bread and a generous handful of grated cheese.
Broil until the cheese is bubbly and golden in color. 
Serve immediately.


Recipe adapted from The Pioneer Woman

Perfect Salmon

My family loves salmon. We try to have it as much as possible for a few reasons; it is very healthy
super easy to make, and everyone will eat it.

i found the recipe from  The Pioneer Woman. She served hers with a caper sauce that I loved, but never seem to remember to make. So usually we just eat it plain. But it is delicious!!

I make half of it with salt and pepper and half with Wegman's BBQ seasoning.  If you haven't tried Wegman's BBQ seasoning- you must go out and get some today!!! It is great!!

So, you get a nice piece of salmon and lay it on a baking sheet lined with parchment paper.
Drizzle this beautiful fish with olive oil.  Sprinkle with salt and pepper, Wegman's BBQ seasoning, or your favorite seasoning. 
Place this in a COLD oven and set the oven to 400. Bake for 25-30 minutes. This is perfect every single time. Tender, moist, and flaky.

My daughter makes this at college, and it comes out perfect for her too. Since she only cooks a small portion she checks on it at 20 minutes. 

Rosemary and Garlic Grilled Shrimp

I try to always have some frozen shrimp in the freezer for emergencies. It is very quick to defrost under some cold running water in the sink. This marinade only needs to sit for a short time and grilling the little guys only takes a few minutes on each side. The result is a nice flavorful shrimp.  You can serve these as an appetizer, a snack or with some rice and grilled veggies for an easy dinner. 
I have these cool skewers, but if you are using wooden ones, be sure to soak them for a good 30 minutes before grilling, so the they do not catch on fire. 

1/4 c olive oil
2 TBSP fresh lemon juice (lime)
2 TBSP minced fresh garlic
1 tsp salt ( optional, it really doesn't need it)
1/2 tsp black pepper
1 lb shrimp,thawed and peeled
4-5 skewers, soaked for 30 minutes

Combine the olive oil,lemon juice,garlic and salt and pepper in a ziplock bag. Add the shrimp and let sit in the fridge. Only let sit for about 15 minutes. Thread the shrimp on the skewers and grill on a medium high grill. Flip the skewers when the shrimp have turned pink. They cook very quick so be sure to keep an eye on them. Take off the grill and enjoy.

Macaroni and Cheese

Happy Mother's Day!

I was lucky enough to have an amazing mom. She was famous for making delicious lasagna, meatballs, pork and sauerkraut, pineapple upside down cake and macaroni and cheese.  Well, maybe not famous, but in my eyes she was. 
I am sharing her macaroni and cheese with you today. It may not be glamorous or gourmet, but it was what I grew up with and whenever I make it, I think of her.


1 lb elbow macaroni
3 TBSP butter
3 TBSP flour
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 block of cheddar cheese, cubed

Mom always used Cracker Barrel extra sharp white cheddar in the red package, so, use that, it is the best!

Cook the macaroni according to package direction. Rinse in cold water to stop cooking. 
Meanwhile, in a medium saucepan on medium high heat; melt the butter.  When the butter is melted, whisk in the flour to make a rue . Slowly whisk in the milk. Add the dry mustard, salt and pepper. While stirring, drop in the cubed pieces of cheese, and continue stirring until all of the cheese is melted. Add the cooked macaroni to the cheese mixture and mix until thoroughly combined, getting all of the cheesy goodness into the macaroni. Pour the mixture into a greased 9x12x3 pan.  Bake in a 375 degree oven for 30 minutes or until golden brown.  

Roasted Chicken

This is a simple little lunch post.  Ever since my son started wresting this fall this is all he wanted for lunch.  He came home one day and said that Coach said not to eat store bought sliced lunch eat because of all of the additives they have in them.  Coach said to eat healthy, salad, tuna, peanut butter, real meat (not processed). And my son took this very serious. My son is also very lean and lanky with only 3% body fat. But I went along with it.  And I absolutely love it! My daughter only wants roasted chicken too. Although the other daughter eats Nutella sandwiches every single school day. She hates how meat and cheese get when they sit in a lunch bag.
This chicken is also great for anafterschool snack in a quesadilla. Just heat up a few tortillas, add some grated cheese with the chicken and your good to go. 

I change the seasoning sometimes, but they really always ask for just salt and pepper. I add some variety by using different breads, rolls, and wraps. Also by adding cucumber, arugula, spinach and lettuce.

He also insisted on no mayo or mustard anymore. I sometimes spread a little butter or cheese spread on the bread. And different cheeses. She likes American and he likes Cooper Sharp. 

Drizzle of olive oil
Salt and pepper
Chicken breasts ( boneless, and skinless)

Preheat oven to 425. Cover a baking sheet with foil for easy clean up. Place chicken on the baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Bake for 25-30 minutes depending on the thickness of the chicken . Let cool and store in a container in the fridge. Slice it thinly to use on sandwiches or quesadillas.

Party Mix

I'm pretty sure that everyone loves party mix.  I prefer the homemade kind. Some people like the store bought. Either way, it is quite addictive! You can make it to suit your tastes as well. My oldest loves the Cheez-its in the mix. My middle is allergic to peanuts, so we leave them out of hers.  I have made it with cashews, which is my favorite. And you can always play around with the cereal that you combine. Just be sure to have about 9 cups.  My personal favorite is the wheat chex, but no one else seems to like them. And Goldfish are a great addition if you have them on hand. And I don't have to have name brand, since I add all of these spices it can be generic and it tastes just as good.

3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups Pretzels
2 cups cheese crackers 
2 cups nuts
1 1/2 sticks butter
3 TBSP Worcestershire sauce
6 or so dashes Tabasco sauce
3 -5 cloves garlic (smashed or minced)
1 tsp Seasoned salt (sprinkle or two more when on cookie sheet)
1/4 tsp onion powder

Put cereal, pretzels, crackers and nuts into a large bowl.  
In a glass measuring cup, add the remaining ingredients and microwave until the butter is melted. Stir together and pour over cereal mixture. Stir until thoroughly combined.
Pour mixture onto two cookie sheets, and give it a little sprinkle with the seasoned salt. Bake in a 250 oven for 1 hour and 15 minutes.   Be sure to stir every 15 minutes to ensure even browning.  Let cool and store in an airtight container. Enjoy. 

Freezing tips

 It is always nice to have a well stocked freezer. It helps with those hectic days that all of us have. I have found that for me personally, I love freezer bags.  I put everything in them. I use them for extra gravy, spaghetti sauce, soup, bread, rolls, leftovers, and quick freezer meals. I divide large packages of meat into serving sizes for different meals. Remember to always label the bags before you put the food in with a Sharpie marker.The trick is to seal them up really well ( yes, I have had accidents with a spilt bag of spaghetti sauce) and lay them flat to freeze.  When they are frozen just stack them like books on a shelf. When you make your selection, simply place the bag in a container in the fridge overnight and it usually is defrosted enough to make dinner. Sometimes I just put the semi-defrosted for into the crockpot and forget about it. So simple.

Banana Chocolate Chip Muffins

This is the ultimate muffin. It is super chocolates, if that's your thing. And extremely yummy.

1/2 c butter
1/2 c brown sugar
11/2 c mashed ripe bananas
1/4 c milk
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 bag semi-sweet chocolate chips

Cream together butter and brown sugar. Then add bananas, vanilla, eggs and milk. Stir together then add flour, baking powder, baking soda and salt.  Add chocolate chips. Spray muffin tins with nonstick spray and fill with the batter. Bake in a preheated 350 oven for 20-25 minutes.

Creamy blush sauce

This sauce is a little spicy, but you could leave out the pepper or adjust it to suit your taste.  It calls for vodka, but I have also made it with white wine and it is just as good.  You could skip the alcohol all together and just add more chicken broth too. 

2 TBSP olive oil
1 cup finely chopped onion
2tsp salt, divided
1/2 tsp crushed red pepper
2 cloves garlic, minced
1 cup white wine ( original recipe calls for vodka)
1/2 c chicken broth
2 (14.5 oz) can diced tomatoes, untrained
1/2 c heavy cream
Thinly sliced fresh basil


Heat the oil in a large skillet over medium-high heat.  Add onion to the pan and sauté until tender. Add 1/2 tsp salt, pepper and garlic; sauté for another minute. Add wine; bring to a boil. Reduce heat and simmer about 4 minutes or until liquid is reduced by half.  Stir in 1 tsp salt, broth and tomatoes; bring to a boil.  Reduce heat and simmer 8-10 minutes.  Carefully ladle the sauce into a blender (remove center and cover with a clean towel) pulse until sauce is smooth. Return to pan and add the heavy cream until heated through. Add basil.  Enjoy over your favorite pasta. 

Lemon Thyme Creme Brûlée

My son went out to dinner the other night and he mentioned that he had Lemon Thyme Creme Brulee. Well, immediately I was on the computer looking for a recipe. The one that I found had metric measurements, and since math isn't my thing, I dismissed it.  I went to my tried and true recipe from The Pioneer Woman and tweaked it a bit.  The results were pretty good. I may still play around with a bit more lemon zest but I liked it enough.  


1 quart heavy cream
10 egg yolks
3/4 c plus 6 or so TBSP super fine sugar
Zest of 1 lemon
5-6 thyme sprigs  (leaves removed and chopped)

I use my Mom-mom's way of making superfine sugar. She just put it in the blender and pulsed it until it was superfine.  Works great!

Preheat the oven to 325.

Pour the cream into a saucepan over medium-low heat. Bring to almost a boil and turn off the heat. Add the thyme and lemon zest to infuse into the cream.

Place the egg yolks in a large bowl and add the 3/4 cup sugar.  With a whisk, and a ton of muscle, whisk these for a good 5 minutes. Whisk like crazy!!Until the eggs are a very light yellow. 

Now temper the egg mixture by very slowly drizzling 1 cup of the milk mixture into the egg mixture while continually whisking. You do not want to cook the eggs.  Then you can add the rest of the cream while continuing to whisk.  

Place 6 ramekins on a rimmed baking sheet and carefully ladle the custard into them. About 3/4 full. ( i always seem to be able to fill 6 large and 4 small ramekins).
Place the pan into the oven, then pour water into the pan until water reaches halfway up the ramekins.
Bake for 35- 45 minutes or until the custard is set. Be careful not to let it brown.  
Remove ramekins and allow to cool in the refrigerator for at least 2 hours, or overnight.

When you are ready to serve, sprinkle each custard with a TBSP of superfine sugar and use a kitchen torch to burn the sugar crispy.

Serve immediately.

Asparagus Soup with Lemon and Parmesan

Asparagus season is here and I have the perfect soup to make.  It is rich and creamy, yet there is no cream so it will help with getting ready for bathing suit season.  I found this on Pinterest and it was delicious.  Of course, I was the only person in my family to try it so far. Let me know if you try it and how you liked it. Thanks.


2 bunches asparagus (2 1/4 lbs)
3 TBSP unsalted butter
2 med onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth ( vegetable broth)
1 tsp chicken base (optional)
Salt
Freshly ground pepper
2 TBSP fresh squeezed lemon juice 
1/4 c grated Parmesan cheese
Handful of fresh herbs thyme,dill, basil ( I used thyme)

Melt butter in a large pot over medium heat.  Add the onions and garlic and cook until soft and translucent (10 mins).  
In the meantime, cut tips off the asparagus and set aside.  Cut the remaining asparagus into 1/2 inch pieces.   Add the chopped asparagus ( not the tips) to the pot, along with the chicken broth, 1 tsp salt and 1/4 tsp pepper.  Bring to a boil, then cover and simmer until veggies are tender, about 30 minutes.  Blanch tips in a small pot of boiling salted water for a few minutes and immediately submerge into an ice bath to preserve color.  Set aside.
Carefully purée the soup in batches in a blender. Be sure to remove the center of the top and place a towel over top to let the heat escape. Return to the pot and bring to a simmer.
Stir in the lemon juice and grated Parmesan cheese.
Taste and adjust seasoning, adding more salt, pepper and lemon juice if needed.
Ladle into bowls and garnish with the reserved tips, additional grated cheese, some of the fresh herbs and freshly grated pepper.  


recipe from onceuponachef

Oven Roasted Cauliflower

If you are looking for your veggies to disappear, then this is the dish for you.  This cauliflower is so delicious, my kids always gather around the baking dish eating the little bits stuck on the bottom. (Scavengers, lol!)

6 cups cauliflower florets, about 1 1/2 inches
2 TBSP +   Extra virgin olive oil
1 TBSP sliced garlic
2 TBSP fresh lemon juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 TBSP freshly grated Parmesan cheese

Preheat even to 500
Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower and season with the garlic, lemon juice, salt and pepper.  Place the pan in the oven and cook for 20-25 minutes, stirring occasionally.  Remove from oven and sprinkle with Parmesan. Serve immediately.  

I cook this until it is a little more burnt and my kids like it like that.  I never measure the cheese, just grate lots of Locatelli. 


Recipe from Emeril