Snack time!

It's been so busy around here!  There just isn't enough time in a day to get everything done.  However, even I like to have a little down time!
It's monday night, and you know what that means!  FOOTBALL!  Even though I'm not a Green Bay or Seattle fan, I will be sitting in front of the TV and watching the game (and perhaps enjoying a cold brew!)  This means we need a snack or two!  Here is my snack recipe for the night!  (remember that generic varieties of these crackers are just as good!)

Chili lime cracker mix

Ingredients

1 bag of oyster crackers
1 box of cheese nip crackers (any flavor you like--I like the Tabasco ones!)
1 box of wheat thins
about half a bag of pretzel sticks or mini twists
1 to 1 1/4 cups canola oil
1 packet of ranch dressing powder
1 tablespoon chili powder
3 packets of True lime (you could use lime zest also--we just prefer the true lime)
1/4 tsp of fresh cracked black pepper

put all the crackers and pretzels in a container with a lid.  Mix the oil, ranch, chili, true lime and pepper together until incorporated and pour over the cracker mixture.  Shake the contain to get all the pieces coated.  Spread the crackers on a baking sheet in a thin layer (may have to use a couple of them depending on the size of your pans) Drizzle them with the remaining seasoned oil and bake them at 250 degrees for about 15-20 minutes, stir them half way through baking time.  Let them cool and put them in a bowl or two and enjoy!  Store the leftovers (if any) in a airtight container or zipper bag!

Sometimes simpler is better

The last couple of weeks have been so busy!  Work is plentiful around here!  Between the job, the apartment, my daughter, the garden and weather, there is not a lot of down time!

The weather took a turn around here and my garden is now done!  I still need to dig up carrots and potatoes, but otherwise the killer frost got the rest of it!

I've been lucky that one of my neighbors has given me a bunch of cucumbers, and I've been making pickles like crazy!

Anyway, with everything going on around here, cooking has taken a back seat.  Things have been pretty simple.  One of our neighbors invited us over for dinner a couple nights.  Once for soup (a wonderful soup that I'm excited to tweek a little!) and again for taco's.  I made chili in the crock pot one day when I was so busy, and I baked some potatoes the next night.  We put leftover chili and shredded cheese on them.  

Because it's just my daughter and I (and I cook for an army) we usually have a ton of leftovers.  I freeze a lot of our left over dinners in individual size Rubbermaid or Tupperware containers so when I have these busy days, we can still have a good home cooked meal (and we can both choose what we want that night which means no fighting about what's for supper!)  So when I baked potatoes the other night, I baked a few extra with "re-purposing" them in mind.  And this is where this simple little recipe idea came up.

Like I said, sometimes simpler is better!  This is so easy, I'm almost ashamed to call it a recipe!  It's just a little thrown together potato side dish that just tasted so darn good that I had to share it.  The amounts you use will vary depending on how many you are feeding.  Figure one potato per person (depending on the size)  I made this for 4 of us and it was the perfect amount along with some hamburger "steaks" and green beans.

Ingredients

4 Left over baked potatoes

EVOO

1 small onion (red, white, yellow--doesn't matter)

1 1/2 tsp dried Rosemary

grated Parmesan cheese (about 3 tablespoons)

salt and pepper (to taste)

Cut the leftover potatoes into small chunks, about the size you'd cut them into for potato salad.  Dice the onion.  Put a thin layer of EVOO in a frying pan over med heat (EVOO isn't meant for frying, just sauteing or salad dressing due to it's low smoking point) and when it's hot add your potatoes and onion.  Stir them occasionally.  Allow the onions to caramelize and potatoes to heat through and slightly brown.  When the onions are starting to caramelize, add the rosemary.  Once the potatoes are heated through and slightly browned and onions are done, remove them to a plate with a paper towel on it to soak up any extra oil.    Sprinkle with the parmesan cheese and pepper (taste before adding salt as the cheese can be salty enough and adjust salt accordingly)

Like I said, this is such an easy little "throw together" it's embarrassing to call it a recipe, but it's so tasty!  I didn't think to take pictures of this as I really didn't think I'd be posting it on my blog, but I will probably be making this again soon and will up load a picture then.  Enjoy!

Ok, so here's the deal....

I cook from scratch.  I don't like "a box of this" or "a can of that".  It's just not how I was taught!  My mother had an enormous garden every summer and we canned and froze all our own veggies and made our own sauces.  However, I live in the city now.  I was fortunate to get a little garden spot in our parks and rec departments community gardens, but believe me when I say it's a "little" spot.  This year wasn't a good year for gardening either.  I've been lucky to get a pretty good crop of cherry tomatoes, but the beefsteak tomatoes aren't doing so well (and neither are the rest of my plants!)
Anyway, (see, I told you my thoughts are scattered sometimes!) I like to make things from scratch but I understand and believe that sometimes we just need to make things convenient! I love to go to recipe websites like allrecipes.com and justapinch.com or Pinterest for inspiration.  After reviewing and perusing a few recipes, I came up with this little ditty.
Yes, it's another crock pot recipe (but you could just as easily put it in a dutch oven and cook it slow in your oven at about 325--and you may have to adjust the liquids a little).  I know I just posted 3 of them, but this one is so good I had to share it.

Apple and cranberry stuffing and pork
Serves 6

ingredients
1 box of your favorite instant stuffing mix
4 apples--I like a combination of granny smith and gala
1/3 cup dried cranberries
1/2 cup chopped celery
1/4 cup diced onion
1 cup of chicken stock (you may need more later)
1 1/2 lb pork-- I've used pork loin, chops, pork steak, roast--any cut works.
1/4 cup honey (divided)
2 tsp dried rosemary
ground ginger
ground cinnamon
Salt and pepper to taste

Core and chop your apples.  put them in a bowl and sprinkle them with 1 tsp of cinnamon and 1/2 tsp of ginger. (adjust this to your personal taste) and drizzle 2 tbls of the honey over them.  Mix about 1/3 of the apple mixture with the box of stuffing, cranberries, celery, onions, and chicken stock.  Put this in the crock pot (I use a 3-4 quart one)  Season your meat with salt, pepper, rosemary, 1 tsp ginger, and 1/2 tsp cinnamon.  Place the meat on top of the stuffing mix and drizzle the meat with the rest of the honey. Add the rest of the apples on top of the meat and cook on low setting for 4-6 hrs depending on your crock pot.
 As the apples, celery, onion and meat cook it will add moisture to the stuffing but if you notice it getting a little dry add more chicken stock as needed to keep it moist.  No need to add butter to the stuffing as the fat from the meat will add all the extra "fat" you need.

A crock pot liner is a great idea for this recipe!  It makes for easy clean up!

I like to serve this with steamed broccoli or baby carrots and sometimes add chopped walnuts to the stuffing for a little added bite.

Would love your comments and reviews of this!

Saving time and money in the kitchen!

I've been reading blogs for a while now, reading and thinking to myself "you should do this".  I've got so many ideas and things I would love to share! But, as organized as I am, my thoughts can be kind of all over the place!  So, with school starting up again and time and money being short, I decided to start my blog with some of my favorite slow cooker recipes.

Slow cooker (crock pot) recipes are my favorite!  I think that every busy person should have an arsenal of crock pot recipes at their disposal!  I mean, when you've just put in an 8 hr day at work (not including the hours before work getting the kids ready for school--and the hrs after work picking them up and running around doing errands) who really wants to spend another hour or two in the kitchen getting dinner ready?  And who has that much time?  Not me!!

Not only do crock pot recipes save you time, they can save the budget too.  That less expensive cut of meat has just become the most tender and flavorful piece of meat you've ever eaten!

Now, with that in mind, the three recipes I'm sharing with you today can be used with any cut of meat.  I may say "pork chops" but that doesn't mean that you couldn't use a cheaper cut like a pork steak or even a cheap pork roast cut into individual portions before cooking.  Same with beef.  I may say "sirloin" or "fillet" but you could use a chuck roast or steak or any piece of beef you can get on sale!  That's what's great about the crock pot!  It will make those cheaper cuts of meat tender, and cooking it slow allows flavors to infuse your meat!

Slow cooker Apricot Pork Chops 

4 pork chops (boneless, with bone, steak, whatever!)

1 cup dried apricots, chopped

1 cup apricot nectar (peach and mango nectar work well too)

2 cloves of garlic, minced

1 tablespoon Dijon mustard (or a little more to taste)

3 tablespoons honey

1 teaspoon salt

1/8 teaspoon pepper (or to taste) 

2 cups baby carrots

Combine all ingredients in 3-4 quart slow cooker, cover and cook on low for 8 hrs or until meat and carrots are tender.  Serve over rice or egg noodles.

serves 4.

Another version of this is to use 1 cup of apricot preserves and 3/4 cup water instead of the apricots and nectar. (omit the honey when using the preserves)

Slow cooker Spicy Peanut Chicken

2 pounds boneless, skinless chicken (thighs or breasts-doesn't matter!)

1/2 cup chunky peanut butter

3 tablespoons soy sauce

1/4 cup orange juice

1 onion, chopped

2 tablespoons chopped jalapenos (or green chilies if you prefer it a little less spicy)

(optional) pinch of red chili flakes

Cut the chicken into 2 inch pieces.  Put in the crock pot.  Mix the remaining ingredients together in a bowl and pour over the chicken.  Cook 7-8 hrs until done.  Serve over couscous, rice, or angel hair pasta.

(we prefer angel hair!)

serves 4

Beef with Broccoli

1 pound beef (any cut that isn't too fatty)

1 teaspoon ground ginger

1 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

1/4 cup minced onion

1/4 cup soy sauce

1 16 ounce package broccoli florets (thawed and drained of liquid)

1 medium onion chopped (in a little bit larger chunks) or you can use an 8 oz bag frozen pearl onions

1 6 ounce can water chestnuts

1 10 ounce can beef broth

1/4 cup cornstarch

In a bowl, combine ginger, salt, pepper, garlic, minced onion, and soy sauce and whisk together.

Cut beef into strips (going across the grain to ensure it is tender) and make the strips about an inch or so long.  You want them to be small enough to just pick up with your fork and eat!  Put the meat into a resealable bag and add the soy/ginger mixture to it.  Marinate the meat over night (or at least 4 hrs).  

Put the meat and marinade, drained water chestnuts, larger chopped onion, 1/2 cup of water, and 1/2 cup beef broth in the crock pot.  Cover and cook on low for 7-8 hrs. (until beef is tender)  Add the broccoli during the last hour of cooking time.  ***Now, this part can vary depending on your crock pot****  Combine cornstarch with 1/2 cup water and add to clow cooker, stir well.  Cover and cook until thickened. Some slow cookers will not get hot enough to make the "sauce" thicken so you may have to drain the liquid into a pot and thicken it on the stove top.  (I have to do this as my crock pot will not get hot enough to thicken the sauce.)  Serve this over cooked rice. 

Serves 4.

It's harvesting time!  I will be sharing some of my favorite fresh veggie recipes soon!  I would love your input on what you'd like to see from me next.