Whoops! I missed last week...with this weather we've been having I am going to blame it on hibernation. I want to snuggle under a blanket on the couch and read for the rest of the winter - no more cooking in my test kitchen! But after a few days of that I would certainly be pulled back in to the kitchen. I am happy to report that we did test a few recipes this week, and we have 2 keepers!
The first was a slow cooker pork roast. Combining all of our school, sports, work, and general life schedules leads to the slow cooker getting quite a bit of use these days. Add to that sub-zero temperatures (before the wind is even factored in) and this counter-top appliance is definitely calling my name and continuing to earn its spot in my limited cabinet space. One night this week we had a volleyball game, compounded by soccer practice, a night out with friends, and homework. Putting a boneless pork shoulder in the slow cooker in the morning and being able to eat when we walked in the door was fabulous. We shredded it and then offered it with rolls, tortillas, a variety of condiments, and everyone at the table was pleased and satisfied. Definitely a keeper, and likely to be part of the regular rotation. It also provided enough leftovers to freeze the rest which will allow us to just thaw and reheat in the future. Excellent!
The second dish to earn keeper status was Stuffed Ranch chicken. I clipped this recipe back in the spring of 2006! I love using these kinds of recipes - it reinforces why I started this project and blog in the first place. I've been collecting recipes for ages and ages, and they are in recipe boxes, 3 ring binders, and stacked on a shelf in my kitchen. I love incorporating these into the meal plan and finally deciding their fate; is the recipe good enough to share or shall it hit the recycling? In any case, this stuffed chicken was a keeper, and I even forgot to add the bacon! Just imagine how much more we will love it when we add that to the stuffing!
As I mentioned, this week has been super chilly. We've been having soup and casseroles in addition to the new keeper recipes listed here. One of our favorite soups, un-stuffed pepper soup, makes enough for two dinners! We enjoy it the night we make it and then I freeze the rest to be used in the future. I love those kinds of meals; one time effort, two times enjoyment! What have you been feeding your family to keep warm in this bitter cold? And if it isn't cold by you - have you grilled anything of late? Let me know and I can live vicariously through you!
Happy Cooking!
New Recipes
Stuffed Ranch Chicken
All Purpose Pork Shoulder
Friday, January 24, 2014
All Purpose Pork Shoulder
Ingredients
* 3-4 lb boneless pork shoulder
* 1 tbsp kosher salt
* 2 tsp ground black pepper
* 1 onion, roughly chopped
* 3-4 cloves of garlic, minced
* 1/2 cup dry white wine
Directions
1. Pat the pork dry and then rub the salt and pepper all over. Place it in your slow cooker.
2. Scatter the onion and garlic all over the pork and in the slow cooker bowl. Add the wine.
3. Cover and cook on low 7-8 hours.
4. When the meat is ready, remove from the slow cooker and shred with two forks. Serve with any sauce of your choosing, on a roll or tortilla, or just heaped on a plate!
Notes
Super easy - and so versatile. Some used BBQ, wing sauce, or mustard. The meat was eaten on a roll, in a tortilla, and with a fork from a plate. We will definitely make this again! We had enough for dinner and then froze the leftovers for dinner in the future.
Stuffed Ranch Chicken
Ingredients
* 1 lb boneless skinless chicken breasts, pounded thin and cut into portions that can be stuffed and rolled
* 3 tbsp ranch dressing
* 2 bacon strips, cooked crisp and finely chopped
* 1/4 cup finely chopped fresh mushrooms
* 1/4 cup finely chopped sweet red pepper
* 1/4 cup finely chopped green onions
* 6 tbsp evaporated milk
* 2 tsp cornstarch
Directions
1. Ensure the chicken is pounded thin and cut in such a way that you will be able to spread the filling on it and roll it up.
2. Combine the ranch dressing, bacon, mushrooms, pepper, and green onions in a small bowl. Spread this evenly on each of the pieces of chicken. Roll each piece of chicken and secure with one or two toothpicks.
3. Place the chicken in a greased 9 x 13 baking dish, and cook for 25-30 minutes in a 350 degree oven. The chicken will be done when the chicken juices run clear.
4. Remove the chicken from the pan and keep warm.
5. Strain the liquid from the 9 x 13 pan into a bowl or measuring cup.
6. In a small saucepan, combine the evaporated milk and cornstarch until smooth. Stir in the pan juices. Bring this mixture to a boil over medium high heat; cook and stir for one minute or until thickened.
7. Serve the chicken (before to remove the toothpicks!) and pass the sauce.
Notes
We were glad that the recipe called for the sauce to be passes separately from the chicken, because not everyone loved the gravy. However everyone did agree that this was a keeper dish, and I forgot to add the bacon! So if you like this recipe but don't have bacon on hand, you can still give this chicken a try!
Friday, January 10, 2014
January 10, 2014
This week started out with a bang...two keepers on Saturday! Ryan had asked to have some sort of pork, so I found a rubbed pork that was not only easy but delicious. Don't you just love it when a main entree comes out like that? We paired it with a new oven roasted potato side dish which everyone devoured. We rounded out dinner with our favorite way to make green beans and dinner was a complete hit!
It has been snowing, and VERY cold this week! We didn't have school for the first two days of the week (and that was coming off a full two week break as it was!) so what did we do...we cooked! We made cookies for school lunches, and I made some dinners for the freezer since school also started for me this week. I am taking 3 classes; yikes!!! Anyway, I made one of our family's favorite make-ahead meals, chicken a la king. One cooking session made 6 dinners for the future and only had to get the pots and pans dirty once! It takes 2 full roasted chickens - if you want to save time and make it even easier on yourself you can pick up 2 rotisserie chickens at your grocery store or Costco. I roasted the chickens, but hey, I've been known to roast 4 chickens at once in my oven!! Next time we have it for dinner I will try to remember to take a picture and add it to the posting.
This week was also our youngest's birthday! My oh my how time flies! The first year of his life was rough and worrisome and now when we look at him we just see a funny, busy, happy, charming and kind, appreciative little boy who is 4 going on 14 (he spends a lot of time with his much older siblings!). We are blessed. He wanted a Jake & the Neverland Pirates cake, so I used the technique I discovered last year. I thought I had posted about it (he wanted Thomas the Tank Engine last year) but I couldn't find the posting. Here is a youtube clip you can watch to get the idea: frozen buttercream transfer . The cake certainly wasn't perfect, but Liam absolutely loved it. If you every want to try the technique, let me know and I can give you more details about what worked for me. And if you are local - I can even help you if you want!
A successful week in many ways - everyone is back in the swing of school, we celebrated a birthday, we found 2 new keepers, and I made a tried and true freezer recipe that resulted in 6 dinners. We can only hope the coming week is just as successful!
Happy Cooking!
New Recipes
Oven Baked Potato Wedges
Rubbed Pork Roast
Tried and True Recipe
Chicken a la King
It has been snowing, and VERY cold this week! We didn't have school for the first two days of the week (and that was coming off a full two week break as it was!) so what did we do...we cooked! We made cookies for school lunches, and I made some dinners for the freezer since school also started for me this week. I am taking 3 classes; yikes!!! Anyway, I made one of our family's favorite make-ahead meals, chicken a la king. One cooking session made 6 dinners for the future and only had to get the pots and pans dirty once! It takes 2 full roasted chickens - if you want to save time and make it even easier on yourself you can pick up 2 rotisserie chickens at your grocery store or Costco. I roasted the chickens, but hey, I've been known to roast 4 chickens at once in my oven!! Next time we have it for dinner I will try to remember to take a picture and add it to the posting.
This week was also our youngest's birthday! My oh my how time flies! The first year of his life was rough and worrisome and now when we look at him we just see a funny, busy, happy, charming and kind, appreciative little boy who is 4 going on 14 (he spends a lot of time with his much older siblings!). We are blessed. He wanted a Jake & the Neverland Pirates cake, so I used the technique I discovered last year. I thought I had posted about it (he wanted Thomas the Tank Engine last year) but I couldn't find the posting. Here is a youtube clip you can watch to get the idea: frozen buttercream transfer . The cake certainly wasn't perfect, but Liam absolutely loved it. If you every want to try the technique, let me know and I can give you more details about what worked for me. And if you are local - I can even help you if you want!
A successful week in many ways - everyone is back in the swing of school, we celebrated a birthday, we found 2 new keepers, and I made a tried and true freezer recipe that resulted in 6 dinners. We can only hope the coming week is just as successful!
Happy Cooking!
New Recipes
Oven Baked Potato Wedges
Rubbed Pork Roast
Tried and True Recipe
Chicken a la King
Chicken a la king
Ingredients
* 2 whole roasted chickens (4-5 lbs each)
* 1 cup butter
* 1 lb fresh white mushrooms, cleaned and sliced
* 1 cup AP flour
* 6 cups half and half or light cream
* 3 cups water
* 2 tbs chicken bullion granules, or 2 tbs "better than bullion"
* 1 tsp black pepper
* 4 bell peppers, your choice of colors
* 4-6 gallon size freezer bags
Directions
1. Melt butter in a large saucepan over medium heat. Add the mushrooms; cook and stir until soft. Add the flour and cook and stir for 2 minutes. The mixture may be lumpy.
2. Gradually add the half and half and then the water, stirring constantly until the sauce thickens. Whisk well at this point to make a smooth sauce. Stir in the bullion and black pepper. Let the sauce cool while you work on the chicken and peppers.
3. Pull the meat from the 2 chickens. Rough cut chicken into bite size pieces. Dived the chicken evenly among the freezer bags.
4. Cut all the peppers into bite size pieces. Divide the peppers evenly among the freezer bags.
5.The sauce should be cool enough now to divide evenly among the freezer bags. Seal the bags, label and freeze.
6. To serve, thaw the bag in the fridge overnight or during the day. Simmer the chicken, sauce and peppers in a large skillet over medium heat until warmed through. Do not boil.
Notes
We love to serve this over fresh mashed potatoes, though we've also had it over noodles. When we meal plan and this makes the list everyone is happy. We love it, and I adore the fact that we just need to thaw and reheat it! Yahoo!
* 2 whole roasted chickens (4-5 lbs each)
* 1 cup butter
* 1 lb fresh white mushrooms, cleaned and sliced
* 1 cup AP flour
* 6 cups half and half or light cream
* 3 cups water
* 2 tbs chicken bullion granules, or 2 tbs "better than bullion"
* 1 tsp black pepper
* 4 bell peppers, your choice of colors
* 4-6 gallon size freezer bags
Directions
1. Melt butter in a large saucepan over medium heat. Add the mushrooms; cook and stir until soft. Add the flour and cook and stir for 2 minutes. The mixture may be lumpy.
2. Gradually add the half and half and then the water, stirring constantly until the sauce thickens. Whisk well at this point to make a smooth sauce. Stir in the bullion and black pepper. Let the sauce cool while you work on the chicken and peppers.
3. Pull the meat from the 2 chickens. Rough cut chicken into bite size pieces. Dived the chicken evenly among the freezer bags.
4. Cut all the peppers into bite size pieces. Divide the peppers evenly among the freezer bags.
5.The sauce should be cool enough now to divide evenly among the freezer bags. Seal the bags, label and freeze.
6. To serve, thaw the bag in the fridge overnight or during the day. Simmer the chicken, sauce and peppers in a large skillet over medium heat until warmed through. Do not boil.
Notes
We love to serve this over fresh mashed potatoes, though we've also had it over noodles. When we meal plan and this makes the list everyone is happy. We love it, and I adore the fact that we just need to thaw and reheat it! Yahoo!
Oven Baked Potato Wedges
Ingredients
* 4-6 russet potatoes
* 1/4 tsp kosher salt
* 1/4 tsp garlic powder
* 1/4 tsp paprika
* 1/4 tsp black pepper
* 1 tbsp olive oil
Directions
1. Wash and cut potatoes into wedges by cutting them lengthwise and then each half into 3 or 4 pieces
2. Place the potatoes in a bowl of water with 2 cups of ice cubes and leave them in the water for 30-40 minutes.
3. Mix the salt, garlic powder, paprika and pepper. Preheat the oven to 450 F.
4. Dry the potatoes and place the dried wedges in 9 x 13 Pyrex or baking pan. Sprinkle the seasoning mixture over the potatoes and mix to make sure they are all coated.
5. Drizzle the olive oil on the potatoes and again mix to ensure they are all covered.
6. Line baking sheet with a piece of parchment paper. Place the wedges on the paper and bake for 35 minutes. Serve and enjoy!
Notes
You can peel the potatoes or leave the skins on - your choice; I chose to peel them knowing my audience. One thing I really loved about this recipe is that you do not have to flip the potatoes halfway through the cooking time - so they really just go in the oven and you can forget about them until they are done! My family all loved these.
Rubbed Pork Roast
Ingredients
* 2 tsp garlic powder
* 2 tsp salt
* 2 tsp pepper
* 1 1/2 tsp ground mustard
* 1 1/2 tsp onion powder
* 1 1/2 tsp paprika
* 1 tsp sage
* 1/4 tsp cayenne pepper (optional)
* 1 boneless pork loin roast, 2-2.5 lbs
Directions
1. Combine all the rub ingredients. Place the pork roast in a zip top bag, then pour in the rub. Turn the roast all around to get it completely covered with the rub. Place in the fridge for 6 - 24 hours.
2. Bring the roast to room temperature by taking it out of the fridge about 30-40 minutes before you want to cook it.
3. Preheat the oven to 325 F. Place the roast on a greased rack in a roasting pan.
4. Bake the roast for 60 minutes, then increase the temperature to 400 for an additional 20 minutes.
5. Remove the roast and let it rest for 10-15 minutes under tin foil.
6. Slice the meat and serve!
Notes
We loved this. It was easy and came out moist. We had plenty of leftovers and plan on using them in one of our favorite left-over reinvention meals... pork and caramelized onion quesadillas!
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