First dinner of the season. Give it a try, it was great.
Apple Butter Slow Cooked Pork with Butternut Squash
What you need for the Pork:
1 pork shoulder roast (the cheap cut actually works very well, but you could use loin or even thick chops too)
1/4 cup chicken broth
1/2 cup Smuckers Apple Butter
Dried sage 1/8 tsp or to taste
Dried tarragon 1/8 tsp or to taste
Salt & Pepper
1/4 cup sliced or chopped red onion
1/2 cup sliced fresh mushrooms
How to for the pork:
Line your crock pot with a slow cooker liner or spray it with PAM
Rub the pork roast down with a bit of olive oil
Season with Salt & Pepper to taste
Rub the roast down with a bit of dried sage and tarragon
Lastly rub the roast generously with apple butter
Once you place it in the slow cooker add a little more apple butter to the top of the roast and spread it out with a spoon
add 1/4 cup of broth
add onion and mushrooms to the slow cooker
cook on high setting for 4 hours or low for 6 hours
What you need for the squash:
1 large butternut squash
tablespoon butter, chopped in to several small chunks
olive oil, a drizzle
salt & pepper, to taste
ground cayenne pepper, to taste
cinnamon, couple shakes
brown sugar, 1/2 tsp
tarragon, couple shakes
chicken broth, 1/3 cup
How to for the squash:
Peel and chop up the butternut squash into bite size chunks (this is a pain, I’m not gonna lie, but it’s worth it)
Spray a glass baking dish, 9×13 with PAM
Put the squash and all ingredients in to the baking dish
Mix well with a spoon
top tightly with foil
Bake @ 350 for 1 hour
Serve with pork and top dish with chopped green onion
And as if things couldn’t get any more cozy, well here is a snugly kitty to look at 🙂
Easy dessert that is a bit like a trifle. Nothin’ fancy, just quick and inexpensive.
What you need:
1 Sara Lee frozen pound cake
1 container of honey vanilla greek yogurt ( I like Greek Gods brand)
1 bag of frozen black berries or fruit of choice ( I would stick with some kind of berry though)
slice one piece of pound cake, still frozen is good- I don’t warm mine because I like everything in this dish to be cold
cut pound cake into bite size chunks
spoon yogurt into a bowl ( I use about 1/2 cup)
add your pound cake chunks
add your fruit
drizzle with honey
I must admit I am a bit intimidated to cook with seafood. I always look longingly at the bounty of fresh seafood when we go to Pike Place market, but I never buy any because of two things: cost and inexperience. I am afraid I will ruin it, and because some seafood is pricey, I would feel even more defeated if things went wrong. I make fish on occasion, but shellfish is where I get nervous in the kitchen. I finally decided to give it a go with mussels. Mussels are not too expensive (4.99 per pound at my local grocery store), and depending on where you live, they may be locally farmed. In my case mussels are farmed about an hour north in Penn Cove, but I am fortunate to live in the bountiful Puget Sound. If this is not an option for you, try to purchase mussels that have been produced in the USA (if you live here, of course).
Mussels are a good choice for anyone who wants to take baby steps with cooking shellfish. They are inexpensive, easy and quick. Here is the recipe I followed from submitter Pati at allrecipes.com.
Dinner 1-What you need:
The mussels I purchased at the grocery store were already cleaned and debearded- all I did was give them a soak to get any extra grit off the outside.
The recipes makes a lot of sauce, so much that I was able to use it again in a different dish the next night.
Dinner 2- What you need:
Leftover mussel sauce from dinner 1
other half of crusty French bread or whichever bread you used
1/2 box of pasta (angel, thin or regular spaghetti)
1 can of white clam sauce
1 can or jar of fancy clams
tablespoon of sherry
2 cloves garlic, pressed
simply cook your pasta and reheat your sauce and add the additional ingredients, mix together and top with fresh parsley
serve hot with warm bread, delicious!
Back in my hometown (Orlando, FL) there is this old roadside hotdog place called Hotdog Heaven. And heaven it is. They make the best hotdogs in town, my favorite is the Chicago Dog. I haven’t found any place similar here in the Seattle area so I make my own version of their Chicago dog at home.
What you need:
Good quality hot dogs, I like the Ball Park Angus beef variety
chopped onion, I use yellow but white or red will work too
Boars Head sauerkraut (usually found in your deli area or near the cold case pepperoni items)
2 Cherry tomatoes, cut in to halves
Make your hot dogs however you like to eat them ( I prefer mine grilled)
Drizzle mustard on the dog in a nice zigzag fashion
add chopped onion
add kraut generously
add tomatoes ( I nestle mine down in the sides of the bun)
top off the dog with a tiny bit of relish and a bit of celery salt
I also added a bit of Sriracha (rooster sauce) on top of mine for a little heat, and if you are feelin’ adventurous add a dollop of creamy potato salad on top (yeah, I did that and it rocked)
Hotdog Heaven’s version is a bit different, but for a home version I think this is tasty. They also served their dogs with hot fries sprinkled with celery salt and an icy cold shake or soda (I used to like to have a root beer with mine)
Next time I make it I will try to remember to stop and take a picture, because they look nice too 🙂
A new favorite sandwich I concocted.
What you need:
1 onion bagel, toasted
Philly onion & chive cream cheese (to taste)
A bit of red onion, thin sliced
1/4 to 1/2 teaspoon orange marmalade or jelly
couple slices of ham
handful of kettle chips (optional)
Toast the bagel, apply cream cheese to both halves
add marmalade to both halves
add ham & red onion
and if you are feeling especially indulgent, add a couple of small or crushed pieces of potato chips to the sandwich
combine the halves, give it a good sandwich hand press, enjoy.
I like to have mine with a good cup of hot coffee.
This is a good basic curry recipe for beginners.
1 lbs chopped chicken breast/tenders
2 cloves garlic, pressed or minced
1 can Thai Kitchen coconut milk
1 tbsp brown sugar
2 tbsp Thai Kitchen fish sauce
2 tbsp Thai Kitchen red curry paste
1 teaspoon lime juice
Cilantro & Green onion
1/2 cup golden raisins
1/2 cup shredded carrot
jasmine or brown rice
nan bread or pita
Sesame oil to taste
Season your raw chopped chicken in a mixing bowl, I use the World Market Thai Spice Blend, salt, pepper, cayenne pepper, thyme, paprika and a drizzle of sesame oil ( season to your taste)
heat a large pan with sesame oil and butter
add chicken, cook for about 6 minutes, stir once or twice
add garlic and golden raisins, continue to cook on med-high or high
cook for 5 minutes
reduce heat to simmer, add 1 can coconut milk, fish sauce, curry paste, sugar, mix well
cook for about 7-10 mins
add lime juice
remove from heat
add green onion, parsley and/or mint
serve over rice with warmed nan or pita bread
I finally got around to trying the classic French snack, radishes with butter, salt and bread. It is simple, but tasty.
While I was at it I put some cinnamon sugar butter on a bread slice with thin sliced strawberry, that was pretty good too.
I ate my snack with coffee, if it wasn’t for the dirty laundry churning in the washer and stacks of papers & bills laying around I could have sworn I was at a French cafe.