Sauerkraut and Pork

I grew up with my mom making the best pork and sauerkraut.  She had a knack for making the darkest, best sauerkraut.  Mine would never turn out as good as hers, no matter how many times I tried.  So instead of trying harder, I took the easy way out and changed it up a bit. This doesn't turn out as dark or as delicious as hers, but that is a memory that I get to cherish and never forget.  I won't hold myself to that old standard, but make new food memories.
This is different in that you make it with ribs and you cook it in a Dutch oven.  Add a bit of apple sauce and mash up some potatoes and it makes for a good comfort meal.

Sauerkraut and Pork

4 lbs country style Pork ribs
2 TBSP canola oil
3 cups (no sugar added) applesauce
2 pkg sauerkraut (32oz each)
2  medium yellow onions, peeled and quartered
Chicken broth, as needed

Salt and pepper, to taste
1lb pkg kielbasa , cut into pieces


Preheat oven to 325. Lightly season the pork with salt and pepper.
Pour the oil into a Dutch oven and heat over a medium high heat.  Brown the pork in small batches until nicely seared.  When it is brown, transfer to a clean plate while searing the rest.  When all the pork is done, turn off the heat and deglaze the pan by adding the applesauce and stirring up all of the browned bits. Drain some (about half) of the juice from the sauerkraut. Add the remaining juice and sauerkraut to the applesauce. Stir until combined.
Arrange the pork on top of the mixture in the Dutch oven.  Try to keep it on top and not submerged.
Place the onion quarters on top of the pork.
Cover and bake for an hour and a half.  Check to see if there is enough liquid.  If the top is starting to look dry, ass some chicken broth.  Be sure that the sauerkraut is just below the liquid.
Cover and cook for another hour.
Uncover and add the kielbasa pieces to the top, and cook uncovered for another 30 minutes.
Be sure to make plenty of mashed potatoes during this last phase of cooking.

To serve, pile a large mound of mashed potatoes on a plate, spoon a bunch of sauerkraut on top, add a piece or two of the tender pork and a few slices of onion.  

Pizzelle

I have always loved Pizzelle cookies.  My husband's 'Nanny' always made them and they were so dreamy.  I never even thought to get the recipe from her.  It is the little acts of love that someone dopes that gives you the greatest joy. Her cookies will always be on a level above all other cookies. 

One day while sitting at dance with my daughter, I was talking with the other mothers about whatever it is mom's talk about (everything). and another mother gave me her recipe. I remember trying to make them a few times and they just didn't turn out.  I had no idea what I was doing wrong.  I actually gave away my pizzelle iron because I thought it was broke. 
Years later I got another pizzelle iron and tried her recipe and they were terrific!! I still have no idea what I was doing wrong before, and I don't even care. I love how my new iron works and the recipe is great. I have a Cuisinart Pizzelle Press.

So, Thank You, Shirley Emmerling for the awesome recipe. I think of you every single time I make them.

Pizzelle

6 eggs
3 1/2 cups flour
1 1/2 cups sugar
1 cup butter (melted and cooled)
4 tsp baking powder 
2 TBSP Anise seed
1 TBSP Anise extract

Beat eggs adding sugar gradually.  Beat until smooth.  Add cooled , melted butter and anise ( seed and extract).  Add flour and baking powder to egg mixture.  Dough will be sticky enough to be dropped by a spoon. Cook according to your Pizzelle iron.  I used mine on setting #3, and lightly brush with canola oil. Let cookies cool on wire rack. Optional: dust with powdered sugar.

Makes about 5 dozen.

Pizza Dough

I started making this pizza dough years ago when I found The Pioneer Woman's blog.  Since then, she has published books, has a TV show on The Food Network, and has become very famous.  I forget how I actually found her, but it was probably 2007 or so.  I just loved her style, way of life and her food.  I have tried so many of her recipes with much success.  I use her pizza crust recipe, but I do use instant yeast instead.  I haven't used  active dry yeast for this in a very long time.


2 1/4 tsp instant yeast
4 cups flour
1 tsp kosher salt
1/3 cup olive oil, plus extra for bowl
1 1/2 cups warm water


To the bowl of a stand mixer, add the 4 cups of flour, instant yeast and kosher salt. With the dough hook stir to combine. With the mixer now on low, drizzle in the 1/3 cup of olive oil.  Slowly add in the warm water, mixing until the dough comes together. You can mix it by hand, it works just as well.  When the dough is formed, remove from the bowl and drizzle some olive oil into the bowl. Gently place the dough in and turn over so that both sides are coated in oil. Cover with a damp towel and let rise in a warm spot for an hour or two.  The dough is now ready to be used or you can refrigerate for 3-5 days in a sealed container. It may also be frozen for up to 6 months.


If using active dry yeast:
Pour 1 1/2 cups of warm water in a small bowl and sprinkle yeast (1 tsp or 1/2 packet) on top. Wait a few minutes and stir together. Add it to the flour mixture.

Stromboli

It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli.  It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.

You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli.  Enough to enjoy for a few days, if your family is like mine. 

You can serve the Stromboli plain or with your favorite marinara sauce.

Stromboli

flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)



Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13).  Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.  
Using a pastry brush , brush the 1 inch border with the beaten egg.  Start to roll up the dough , like a jelly roll. Repeat with other stromboli.  Place each loaf on a prepared baking sheet. 
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent.  Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.

Pasta Carbonara

I love to have a nice home cooked meal every day. Yes even on a stifling hot summer day. It doesn't have to require a lot of cooking. But just something somewhat healthy that I prepare and that we can all sit around the table and enjoy together. Today I had a few leftover egg yolks from making a marshmallow frosting and of course I thought~ Carbonara!!

This is super quick, especially if you have some leftover bacon handy. If you can boil water, than this is your dish! That easy.  And quick!

Pasta Carbonara

1 lb spaghetti
6 strips of bacon, cooked and crumbled
4 egg yolks
1 cup grated Parmesan
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup fresh parsley, chopped

Cook the pasta according to the package directions.  Meanwhile, fry the bacon in a large skillet over medium heat. ( I cook my bacon in a cold oven set to 400 degrees for about 15-20 mins) Transfer bacon to a paper towel to drain and reserve the drippings. In a large serving bowl, add the yolks and a few tbsp of the bacon drippings. Working quickly, add the drained pasta and the Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Toss to combine and serve immediately. * when cooking pasta, be sure to save some pasta water to add to the dish if it becomes too dry, it also helps the sauce to stick to the pasta.

Bacon and Cheddar Cheese Scones

I saw this recipe at a baking demonstration and it looked so good and easy that I went home that day and made it.  I have made it a few times and have been trying to make it my own.  I like it best with chunks of cheese instead of grated and I like a variety or herbs instead of just one.


I have made this for breakfast, sent it to school with my kids for lunch, and it is nice with a lighter soup or salad too.  This would be great to take on a little picnic with some fresh fruit and some wine. A

I like to make it in the morning, as it will be good hot, cold or even at room temperature.

When I was at the baking demo, the woman from King Arthur Flour suggested that we play around with the ingredients, just to make sure that you have a meat, a cheese and a green.
Next, I am going to try mozzarella, basil and pancetta.

Bacon and Cheddar Cheese Scones


2 Cups flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP COLD unsalted butter, cut into cubes
1 cup diced cheddar cheese
1/2 cups fresh herbs, chopped
( basil, parsley, thyme)
1/2 pound bacon, cooked and crumbled
3/4 cup heavy cream, or enough to form dough, plus more for brushing top


Preheat oven to 425 degrees.

Prepare a sheet pan, either by
lightly greasing, lining with parchment or  use a silpat.

Whisk together the flour, salt, baking powder, and sugar.

Work in the cold butter until the mixture is course crumb texture.

Mix in the cheese, bacon and herbs until distributed evenly.

Add 3/4 cup of cream, stirring to combine. Try squeezing the dough together, you may need to add more, just until the dough comes together.

Transfer the dough to the prepared sheet.. Pat into a smooth disk shape.

Using a sharp knife, carefully cut the disk into 8 wedges, separate each wedge slightly.

Brush the scones with a bit of the cream, to help with browning.

Bake 22-24 minutes, until golden brown.

Remove and cool slightly before serving.

Broccoli Salad

This is the time of year for lots of picnics,BBQ's and potlucks.  Such a great way to enjoy ourselves and spend time with family and friends. Since we all love to get outside and enjoy the beautiful weather, this recipe is simple and doesn't require cooking. (except for the bacon) 

Most of us have our special dish that we bring to these events.  I have a handful to choose from, and depending on what is needed.  I love to make orzo salad, broccoli salad or pasta salad. And a dessert of some kind is always great to bring. 

I looked around for a broccoli salad and ended up making one of my own. I took the dressing form one recipe and the added the ingredients that I wanted. I like how it has so many tastes together, a little salty and a little sweet. My kids don't like it at all, but it never has any leftovers at parties.

Broccoli Salad


1 bunch fresh broccoli (3 cups)
1 whole carrot, peeled and shredded
1/2 cup dried cranberries or raisins
5 pieces of cooked bacon, crumbled
1/4 cup roasted sunflower kernels
3/4 cup red onion, chopped
3/4 cup shredded cheddar cheese

dressing
1/2 cup mayo
3 TBSP sugar 
2 TBSP vinegar
pepper to taste 

Rinse and pat dry broccoli. Remove the thick stems and cut the tops into bite-sized pieces.  
Place all of the salad ingredients into a large bowl.
Whisk together the dressing ingredients until thoroughly combined.  
Pour the dressing over the salad and mix until evenly coated. Add pepper to taste. Cover and chill until serving.

If serving a large group, it very easily doubles.

Brownies

I love chocolate! And love to make brownies. I have a few favorites, but this one I made yesterday (and Belle made them again today for her study group).  They don't last very long in my house.  Because of the soy allergy we stay away from chocolate chips in our brownies. But feel free to add some chips or chopped up caramels. It could only make them better.

These are nice cake like brownies. Great for an afternoon snack or packed in a lunch.  Of course you could always eat these with a little ice cream and some whipped cream for an awesome dessert.

1 cup butter

2 cups sugar

2 tsp vanilla

4 eggs

3/4 cup cocoa 

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

(1/2 cup chocolate chips, optional)

Preheat oven to 350. Grease a 13x9 pan. (I use butter) Place butter in a large microwave safe bowl. Microwave on 50 % power for 2-3 minutes until melted.  Stir in the sugar and vanilla.  Add the eggs one at a time, stirring after each to make sure they are incorporated.  Add the cocoa. Stir. add the baking powder, salt and flour. Carefully stir until everything is combined.  Add chips if using and stir. Pour into prepared pan.  Bake for 30-35 minutes. Cool on rack, cut and enjoy.

recipe adapted from Hershey's

Orange White Chocolat Chip Cookies

Since I live with the cookie monster, I have to have a variety of cookies. The other week I made these, and they didn't last very long.  I make sure that I pack a few in baggies for the kids lunch ( just to make sure they get a few) before my cookie monster gets them. These are a little sweeter than a regular cookie in my opinion. But, it's not saying that I won't eat them, lol.  I hope you get a chance to make them and maybe they will last more than a few days in your house.  

Orange White Chocolate Chip Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
2TBSP orange zest (one large orange)
2 cup white chocolate chips

Cream together the butter and sugars. Beat in the egg. Add the dry ingredients and mix well.  Add the orange zest and chips and mix just until combined.  Scoop onto cookie sheets.  Bake for 10-12 minutes at 350.  Cool on wire rack and enjoy.  

Easy Caramel Corn

Who doesn't go to the shore and stop at Johnson's Popcorn for a tub "without" the lid?? Well, when there isn't time to get there or you just need caramel corn this minute… this recipe is for you!

I have quite a few caramel corn recipes, but this one is the easiest.  I even use microwave popcorn to make it a snap.  I use 2 bags of Homestyle Pop Secret. And it disappears about as quickly as you make it. 

Easy Caramel Corn

8 cups popped popcorn
3/4 cup packed brown sugar
6 TBSP butter
3 TBSP corn syrup
pinch of Kosher salt
1/4 tsp baking soda
1/4 tsp vanilla


Place popcorn in a large bowl, removing any not popped kernels. 
Preheat oven to 300.
In a medium saucepan combine the butter, brown sugar, corn syrup and Kosher salt. Bring the mixture to a boil over medium heat while stirring.  when mixture boils, stop stirring, and boil for 5 minutes.
Remove from the heat and carefully stir in the baking soda and vanilla. The mixture will bubble and while stirring will become light and fluffy.  Quickly pour over the popcorn and stir to coat evenly.
Dump the popcorn onto a large baking sheet and bake for 20-25 minutes, stirring three time to distribute the caramel.
Let cool and store in an airtight container.

Easy Snacks

Having some healthier snacks on hand for you and your family is sometimes key. 
I usually have cut up cheese. My family likes Kerry Gold and Cheddar cheese cut up. It is great for a snack or to throw in with their eggs or to make a quesadilla.
I almost always have carrots and celery cut up, and if they don't eat it, I throw it in a stew or soup after at the end of the week. 
Seasonal fruit is good too. Pineapple and watermelon is great to cut up and snack on.  
I usually don't wash my berries until I am ready to use them because they seem to get too soft. 
 It is easy to do this in an hour on a not so busy day and it makes life a little easier.  I sometimes just take the lid off and put it on the dinner table. If someone can't wait until dinner and they can snack on them.  Then the lid goes on and it goes back in the fridge.  It makes it very easy for anyone to take a quick snack when they come in from work, school, or errands.  And it also makes lunches easier to pack.  
I also like these square and rectangular glass containers.  They are great to stack in the fridge or in the pantry. They are easy to clean, either by hand or in the dishwasher. I like them so much better than plastic.  

Vegetable Beef Barley Soup

     This has been a really crazy winter in terms of the weather. It was cold early, then very warm right before Christmas and then the Polar Vortex, with another one coming again this week.  

     When the freezing cold weather hits, all I want to do is to stay inside. And when I am inside, all I want to do is cook. It doesn't matter to me if I cook sweet or savory. If I make meals or desserts. Cooking or baking. When I am in the kitchen, I am happy.  

     So with this upcoming Polar Vortex, here is a great stick to your ribs soup. It will fill you up and warm you from the inside.  

     Please be sure to follow the directions of the barley that you use. This time I used Goya barley and it took 30 minutes to cook, but there is quick cook barley which only takes a few minutes.  Just take notice.

     I will give you my recipe, but feel free to substitute any vegetables that you like or have on hand.  I usually add fresh green beans, but didn't have any, so I used mushrooms instead. If you like peas or Lima beans (I don't) they would be perfect in here as well.  Experiment and have fun.

     This will make a nice big pot of soup and with the barley it gets thicker when leftover.  You could even thicken it up a bit more with some cornstarch and put it in a pie plate, top with a refrigerated pie crust and have a pot pie.  

Vegetable Beef Barley Soup

2 TBSP canola oil

1 1/2-2 pounds stew meat, cut into bite sized pieces

1 cup barley

6 cups beef stock 

3 cans stewed tomatoes (I used 1 can of Rotel)

3 stalks celery, chopped

5 carrots, chopped

1 large onion, chopped

5 large red potato, chopped 

1 green squash, chopped

1 lb green beans, chopped 

1 lb mushrooms, chopped

4 cloves garlic, minced

1 tsp black pepper

1 TBSP Italian seasoning

juice of one lemon

In a large dutch oven brown the stew meat in the oil.  Add the onion, garlic, celery and carrot. Cook until the onions are translucent. Add the rest of the veggies, stock, pepper, Italian seasoning and the lemon juice.  Bring to a boil,stir thoroughly to combine. Cover and turn down to a simmer for about 20 minutes. Add your barley and continue to cook until the barley is done.  

That's a Spicy Meatball

I have been making meatballs since I was about 14 years old. I have gone through lots of recipes and lots of different techniques.  But I finally found a meatball that I feel that I can stick with.  I have been making these for about 5 years, so I think they are a winner.  

I like to make them using a mixture of meat, and not always the same mixture, but whatever I am in the mood for on the day I make them.  Mostly the mixture is ground beef, pork,veal, and turkey.  Most of the time I do leave out the beef. But I always add the ground pork.  The recipe calls for 2 pounds of meat, so feel free to use whatever meat your family likes.  

You can add these meatballs to your favorite sauce or you can just put them in a pot of crushed tomatoes for meatball sandwiches.  Be sure to add whatever broth is still in the pan from the meatballs, it adds lots of flavor. 

  Spicy Meatballs

1 cup breadcrumbs
3/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup beef broth
1/2 cup chopped parsley
3 eggs, slightly beaten
2 TBSP Italian seasoning
1 TBSP minced garlic
1 TBSP kosher salt
1 TBSP ground black pepper
1 tsp crushed red pepper flakes
pinch of nutmeg

2pounds ground meat (beef, turkey,veal,pork)

1 cup beef broth  (for pan)


Preheat oven to 450 degrees.
Stir together the all ingredient except the meat until mixed thoroughly. 
Add the meat until combined.
Shape into small balls (I use a small scoop)
Place balls on a rimmed cooking sheet and cover the bottom with the additional beef broth. 
Bake for 25 minutes or until the meatballs are cooked through  
Add meatballs to your favorite sauce along with the pan juices.

Italian Sausage and Potato Soup

Making soup and watching the snow fall are probably the only things that I like about this cold season. I am more a spring/summer girl.  But if I have to be in the cold, a nice hearty soup is what I am dreaming about.  This soup is quick and easy, it has a few steps, but I seemed to do a good job of cleaning up my mess along the way and the soup was perfect for a cold and dreary day.  

The original recipe that I found calls for a plain sausage and added hot pepper flakes. You could do that or just do as I did and use a hot Italian sausage.  If you don't like the heat then you could use mild.  I like to experiment and/or use what i have, no need for a special trip to the store.  

1 lb Italian sausage (I use Hot)
1 tsp smoked paprika
1 onion, diced
5-6 cloves garlic, minced
8 cups chicken stock
1 1/2 lbs red potatoes, diced
1 tsp Italian seasonings
2 cups milk
3 oz cream cheese
3 TBSP flour
2 TBSP butter
1/2 tsp kosher salt
3 cups baby spinach

Remove the sausage from casings and crumble it into a large dutch oven.  Begin cooking the sausage, braking it up as it cooks, over medium heat.  Add the smoked paprika, onion and garlic.  Saute until the sausage is fully cooked. Drain if necessary. Add the chicken stock and Italian seasoning. Increase the heat to high and bring to a boil. Once it is boiling add the potatoes,cover, and reduce to a simmer.  Cook until potatoes are tender, about 10-15 minutes depending on size.  
While the potatoes are cooking, place the milk, cream cheese, flour and salt in a blender. Blend until smooth. Heat the butter in a medium size saucepan . When the butter is melted, add the milk mixture and whisk over medium heat until thick.  When potatoes are tender, add the thickened milk mixture and the spinach.  
Serve with salt and pepper to taste or grated Parmesan cheese.

Monkey Munch

Monkey Munch!! It is such a sweet and crunchy snack that all of your little monkeys will love.  No matter how old they are.  You may know this snack by some other name, such as muddy buddy or puppy chow. But my family prefers Monkey Munch.

This is straight off of the Chex cereal box, it is not my recipe at all. But I do sometimes substitute store brand cereal or Crispix cereal. My daughter even used Life cereal once. Whatever I have, I will use.  It all tastes good so it really doesn't matter to me.  

9 cups Chex cereal (any crispy waffle type cereal)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Put cereal in a large bowl and put aside.
Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl. Stir together.
Microwave on "high" for one minute. Stir the mixture again and continue to zap in thirty second intervals until it mixes smoothly.  Add the vanilla and then stir in the cereal. Put the combination into 2 gallon sized zip top bags along with the powdered sugar. (3/4 cups sugar in each bag)  Seal the bag and shake to coat cereal mixture.  Keep in airtight container in the refrigerator. Enjoy.

Sunflower Oatmeal Cookies

I live with the COOKIE MONSTER!! Honestly, my husband eats cookies like they are going out of style.  HOW MANY? I make about 2 batches every week, and my kids have a few in their lunches for school every day, but the hubby eats the majority. I would say that he consumes about 4 dozen cookies any given week.  
So, I try to make better cookies. These cookies have oatmeal, sunflower seeds, and coconut. At least he is getting some fiber, right??  And he is getting his calcium too, because he has a huge glass of milk every time he has cookies. About 3 times a day, or so.  Yes, this is a full grown man in his 50's, haha!!

Sunflower Oatmeal Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 cups old fashioned oats
1 cup flaked coconut
1 cup roasted sunflower kernels

Preheat oven to 350.
In a large mixing bowl, combine the butter and sugars, mixing until light and fluffy; add the eggs and the vanilla.  
Combine the flour, baking soda, baking powder and salt in a separate bowl, add this to the butter mixture and mix thoroughly. 
Stir in the oats, coconut and sunflower seeds.
Drop tablespoons of dough onto baking sheet.
Bake for 8-11 minutes until light brown.
Allow cookies to rest on sheet for 1 minute before transferring them to a cooling rack.

Apple Celery Slaw

January 1, 2014!!  Wow, a new year has begun. Let's hope that is a happy and healthy year for everyone.  I know that many people make a list of resolutions for the new year. And many have the same ones from year to year. The top resolution?? To lose weight/eat better, right.  Well I hope that this little recipe will fit right along with this resolution.  It is just a quick little slaw that is light and refreshing. My only problem is that I can't eat it. I have a pesky allergy to apples. But it doesn't stop me from making this. It smells wonderful and refreshing.Granny smith apples are so crisp and crunchy and add some crunchy celery and this little number will surely quench your church appetite.  
The original recipe calls for sour cream, but I did not have any, a quick substitute of evaporated milk will surely be fine.  


Apple Celery Slaw

1/4 c evaporated milk
3 TBSP olive oil
1 tsp dijon mustard
1 TBSP lemon juice
2 stalks celery, thinly sliced into matchsticks
1 granny smith apple, cut into matchsticks

Combine the first 4 ingredients into a medium sized bowl. Add the celery and apple sticks. Toss until everything is well coated.  Store in an airtight container in the refrigerator.