Spicy Shredded Pork

 

We love Mexican food and Sweet Pork Salad is one of our favorite meals.This pork has a great flavor and  works well with all the components of a "Cafe Rio" style meal. It is not as sweet as the Sweet Pork Recipe I have posted before but it is equally yummy . This one works well in the crock pot too.

  Spicy Shredded Pork from the Pioneer Woman

(Printable Version)

Ingredients

• 4 pounds (up To 7 Pounds) Pork Shoulder
• 1 teaspoon Dried Oregano
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 Tablespoon (to 2 Tablespoons) Salt
• 1 Tablespoon (to 2 Tablespoons) Salt
• Pepper To Taste
• 3 cloves (to 4 Cloves) Garlic
• 1 Tablespoon (to 2 Tablespoons) Olive Oil
• 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
• ¼ cups Brown Sugar
• 1 whole Onion
• Lime Wedges

Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender.

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into ethe meat, tucking it under folds an in crevices.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo

Honey Garlic Chicken

We made this great chicken with a basic fried rice and the family really enjoyed it. Living in Middleton we are limited on take out options and are trying a few new Chinese Food recipes on the menu. This was really easy and came together in minutes.

HONEY GLAZED CHICKEN

(Printable Version)

---

Read more about it at www.cooks.com/rec/view/0,171,148191-240194,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

10  boneless skinless Chicken Thighs

SAUCE:

1 c. honey
1/2 c. soy sauce
2 tbsp. ketchup
1 tbsp. chopped garlic
Salt and pepper

Place chicken pieces in glass baking dish. Salt and pepper both sides of chicken. Prepare sauce by mixing together honey, soy sauce, ketchup and garlic.Pour over chicken. Bake at 350 degrees for about 1 - 1 1/2 hours, until crispy brown. Serve with white rice or fried rice. Preparation time about 15 minutes.

Cinnamon Pull apart bread

 

When I saw this recipe on Annie's Eats I knew I would be making it immediately ( okay it was 12 hours later).The kids are off on Spring Break and enjoyed this for Breakfast this morning. It is a great breakfast/brunch bread. Tastes alot like a cinnamon roll. You could drizzle icing but we thought it was perfect just they way it was. Enjoy!

Cinnamon Sugar Pull-Apart Bread

(Printable Version)

Yield: one 9 x 5" loaf

Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp.  nutmeg

Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer.  Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes.  Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)

While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.  

Transfer the dough to a lightly floured work surface and gently deflate.  Roll into a ball, cover with a clean towel and let rest for 5 minutes.  Roll the dough out into an approximately 12 x 20-inch rectangle.  Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Yes, really, use all of it.)  

Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  Stack the strips on top of each other and again cut again into 6 equal slices.  Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.  

Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.  

Frosted Marshmallow Brownies

Marshmallow Chocolatey Goodness...Enough Said :0)

Frosted Marshmallow Bars from Baking Blonde

(Printable Version)
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 TBS baking cocoa
3-4 cups mini marshmallows

Preheat oven to 350.
Lightly grease a 9×13 pan with PAM
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased 9×13 pan.
Bake for 17-20 minutes. Remove from oven and sprinkle with marshmallows, return to oven 2-3 minutes, or just until marshmallows are soft.
Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars.

Frosting
3/4 stick butter
6 TBS Milk
1 1/4 cups sugar
1/2 cup mini marshmallows or 4-6 large marshmallows
1/2 cup Chocolate chips (maybe up to 3/4 cup depending how chocolatey you want it)

Combine ingredients (except marshmallows and chocolate chips) in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute.
Add marshmallows and chocolate chips
Stir until marshmallows and chips are melted.
Remove from heat. Allow to cool and thicken slightly (can set in sink of cold water to speed up process). Pour and spread over marshmallows on bars.
Allow to cool before cutting and serving.

The Best Buttercream Frosting

 

I have made soooo many cupcakes the last few weeks 16 dozen to be exact ... that is 192 cupcakes but who's counting right. This is by far my very favorite frosting. It is creamy and smooth and easy to work with. Try it the next time you need forsting. You will never use a canned frosting again ;)

Quick Vanilla Buttercream Frosting

(Printable Version)

from melskitchencafe.com

*Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature

3 ounces cream cheese, softened to room temperature

16 ounces powdered sugar (about 3 ½ cups)

¼ cup heavy cream

1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

For a chocolate butter cream you can add 4 oz of melted chocolate or 1/2 C. of cocoa. 

Enjoy!

Red Velvet Cake

I finally mad a Red Velvet  Cake....I was always afraid of the amount of food coloring used. I saw this recipe on Bakerella and decided it was time. I am going to make red velvet cupcakes next. This is a very moist cake with a yummy cream cheese icing.

 

Red Velvet Cake

(printable version)

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
• Then make the frosting.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

45 Minute Bread Sticks

If you are looking for a great breadstick recipe and are a little short on time just start this dough and continue to prep your dinner. Start to finish these light and tasty breadsticks are finished in 45 minutes.

This recipe will be used often in our home. I found this great recipe here.

Quick and Easy Breadsticks

(Printable Version)

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or seasoning of choice)

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

Chicken Tortilla Soup

My husband has been asking for Chicken Tortilla Soup soup so I made this version on Saturday. The result was great. My husband ate 3 of the 4 servings this recipe made. I think adding white beans would be awesome. This recipe will be a keeper as I was able to use corn from our garden that was frozen at harvest as well as my home canned salsa. You could use canned chicken if you needed to.    Chicken Tortilla Soup (Printable Version)

serves: 4

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lime juice
2 cups chunky salsa (I used my home canned salsa)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
(optional)

Directions:
1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lime juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Banana Roll

 

Do you ever grow tired of making banana bread with your "Ripe" bananas? If so then you must try this recipe.

I found it at a recipe blog called Pinch my Salt. She simply omitted the spices and pumpkin from a pumpkin roll recipe and added BANANA'S!!!! Genius in my opinion. This is a great recipe when you have extra bananas lying around. I added 1 tsp of cinnamon to the cream cheese mixture YUMMY!!

Banana Roll
(PRINTABLE VERSION)
Cake:
Powdered sugar
3/4 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 eggs
1 C sugar
2/3 C. mashed banana (2 medium bananas)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 C. powdered sugar, sifted ( I added 1 tsp of cinnamon )
6 T. butter, softened
1 t. vanilla extract
1/4 C. powdered sugar (optional)
1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda.
3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.
4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.
6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).
7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).
9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

Mini German Pancakes

 

This is a great option to the traditional style of german pancakes. It is great for kids. I used a mixed berry jam on this  batch.

Mini German Pancake Recipe
As seen on Make and Takes
(Printable Version)
 makes 24 muffins or fills a 9×13 baking pan
(Printable version)

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• 1 tsp vanilla
• dash salt

Preheat oven to 400* and grease your muffin tin  I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth. Pour the mix into your greased muffin tin ( I used about 1/4 cup per muffin)

Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup. 

Top with syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam.   I used mixed berries topping on this batch.