Slow Cooker Pulled Pork and Root Beer Sauce

This is a super easy and super yummy dinner.  We had a priest friend, Fr. Brian, come to dinner last week and I didn't want to be working in the kitchen.  It was great!  And leftovers to boot (Fr. Brian took some home too!).

Ingredients
1 2 1/2-3 lb pork sirloin roast or shoulder
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
1 1/2 - 2 medium onions, cut into thin wedges
1 cup root beer (not diet)
2 tbsp garlic, minced
3 cups root beer (2-12 ounce cans and not diet)
1 cup chili sauce
several dashes hot pepper sauce (optional)
hamburger buns or sweet Hawaiian rolls

1. Trim fat from meat.
2. Sprinkle meat with salt and pepper and brown in large skillet in oil.
3. Drain off fat and place met into 4-5 quart slow cooker.
4. Add onions, 1 cup root beer and garlic.
5. Cover and cook on low for 8-10 hours or high for 4-5 hours.
6. Prior to serving, combine 3 cups root beer and chili sauce in medium saucepan.
7. Bring to boiling, then reduce heat.  Boil gently, uncovered, stirring often, until reduced to 2 cups (about 30 minutes).  Add hot pepper sauce, if desired.
8. Transfer meat to cutting board and shred with a fork.
9. Remove onions with slotted spoon and place on platter and discard juices.  Add shredded meat.  
10. To serve, place meat and onion on buns or rolls.  Spoon on sauce!

Cockeyed cake

I must confess, I'm not much of a baker.  But this recipe is super easy, and you always have the ingredients on hand.  My mom told me it came from the WWII era, when eggs were limited.  It is super yummy, and delicious with ice cream or whipped cream on top!  Seriously, we have made it twice in the past week!!


Ingredients

1½ cups flour

3 tbsp cocoa powder

1 tsp baking soda

1 cup sugar

½ tsp salt

5 tbsp oil (canola, walnut, grapeseed)

1 tbsp vinegar (white, apple cider, etc.)

1 tsp. vanilla

1 cup cold water

1. Preheat oven to 350°F.
2. Put the flour back into a sifter and add the cocoa, baking soda sugar and salt (you can use a strainer if you have no sifter).
3. Sift this right into a greased square cake pan, 8x8 or 9x9.
4. Make 3 groves or holes in this dry mixture.
5. Into one, pour the oil.
6. Into the next, the vinegar
7. Into the third, the vanilla.
8. Pour the cold water over the entire mixture.
9. You will feel like you are making mud pies now, but beat it with a spoon until nearly smooth and can no longer see the flour.
10. Bake for 30 minutes.

Pot Roast...

Okay, this is a promo post.  This Pot Roast from my friend Kim's website was amazing!!  Soo good, that we didn't even get a photo of it!!

Only changes I made - used a Cab instead of Merlot and only added a few carrots.  I roasted the other veggies instead of cooking them in the slow cooker.

Our meal fed 10 people, plus leftovers!!  Yummy!!

Slow Cooker Minestrone Soup

Well, the weather is getting cooler, so that means soup weather!  I was craving it this week, so I used my handy slow cooker.  I used the 4 quart pot (it has a 2 and 6 quart also).   I was planning to have an easy day, but it got super busy.  Thankfully, the cooker did all the work and I took all the credit!  And I froze the extra for even quicker meals in the next few weeks!  We enjoyed this dinner with a salad and some fresh Italian bread.

Ingredients
1 onion, chopped
1 cup carrots, chopped (I only used 1/4 cup)
1 celery stalk, chopped, optional
2 garlic cloves, minced
1 (15 ounce) can white beans, rinsed (cannellini or navy) or 2 cups cooked beans
4 cups chicken or vegetable broth
1 (28 ounce) can of diced tomatoes
1 oz chuck of parmesan rind
1 rosemary sprig (or 1 tsp dried)
2 bay leaves
2 tbsp fresh basil (or 2 tsp dried)
1/4 cup fresh Italian parsley, chopped
1 pound frozen meatballs, optional
2 medium zucchini, chopped
1 box elbow or shell pasta, cooked al dente
extra parmesan cheese for top

1. To ease preparation in the morning, chop all vegetables the evening before and assemble.
2. Combine vegetables, beans, broth, tomatoes, parmesan rind, herbs, meatballs, salt and pepper in slow cooker.
3. Cover and cook on low for 6-8 hours.
4. 30 minutes prior to serving, add zucchini.
5. Prior to serving, remove parmesan rind, rosemary sprig, and bay leaves.
6. Season to taste with salt and pepper.
7. Serve over pasta and top with extra parmesan cheese.

Note:  if you use refrigerated meatballs, place in cooker 1 hour before serving to reheat.

Spaghetti Carbonara with Mushrooms and Peas

Well, is has been while.  I still have been cooking, but lazy with the blog.  Sorry.  I'm back, so get ready!  I made this last night, and it was great!  Nate inhaled it!  If you don't like mushrooms, just double the bacon (or just double it anyway, I only had a little on hand).

Ingredients
3 oz bacon (4 slices), sliced 1 inch thick
3 oz mushrooms (about 5), sliced
1 lb spaghetti
3 eggs
1/2 cup Parmesan or Romano cheese, grated (plus more for serving)
1/2 cup milk or half and half
1 cup peas, thawed
coarse salt
fresh ground back pepper
1/2 cup of pasta cooking water

1. Set large pot of water to boil.
2. Cook bacon in medium skillet until crisp (8-10 minutes).
3. Salt water and cook pasta until al dente.
4. Remove most of bacon grease and cook mushrooms until browned.  Season with a little salt.
5. In large bowl, whisk eggs, cheese and milk.
6. Drain pasta (leave some water clinging to it).  Quickly add to egg mixture.
7. Add bacon, mushrooms and peas.  Mix.
8. Season with salt and pepper.
9. If carbonara is thick, add some pasta water to thin it out.
10. Serve immediately with extra cheese.

Watermelon Cucumber Salad

Okay, it may sound kinda weird.  But I was searching for another use for watermelon, and was needing a dessert for my book club.  So I made this salad, with my own tweaks, of course.  And it was great!  A refreshing dessert, and then a yummy side with anything grilled.  Try it, you will love it!  It was quite the hit at my friend Lorena's baby shower earlier this month!  You could also add some cherry tomatoes and/or goat cheese...yum!

Ingredients
4 cups watermelon, cubed
1 large cucumber, peeled, seeded (if you wish) and cubed
juice of 1 lime (more or less to taste)
1 tbsp fresh basil (or mint), chopped

1. Combine first 3 ingredients and allow to marinate together at least 1 hour in the fridge.
2. Add basil, mix and serve!

Sweet Potato Fries

I love these!  And they are much better for you than regular fries, and I know my family prefer them!  Great to have in the summer with some burgers or steak!

Ingredients
1 large sweet potato
2 tbsp oil (olive or canola)
salt, seasoned salt, and/or pepper

1. Preheat oven to 400 degrees.
2. Slice potatoes as fries or in rounds.
3. Mix with oil and season to taste.
4. Place on cooking sheet lined with parchment paper or foil.
5. Bake for 30 minutes (or desired tenderness), flipping over when halfway done.
6. Remove from oven and serve.

Oven-Baked Polenta

Okay, maybe this isn't a good summer side, but I've been meaning to post for awhile.  This recipe is super easy and doesn't take tons of whisking or standing over the stove!

Ingredients
3/4 cup cornmeal or polenta (not quick-cooking)
3 cups water
1 tsp salt
1/8 tsp pepper
1/4 cup grated cheese (like parmesan or romano)
2 tbsp butter

1. Preheat oven to 425 degrees F.
2. In a lidded dish, whisk together cornmeal, water, salt, and pepper.
3. Cover and bake for 30 minutes, whisking halfway through.
4. Remove from oven and whisk in cheese and butter and serve.

week 6...

of our farmhouse delivery!  It is great to see what is in season, and that later on I can review these posts and see what we ate!

This weeks bushel includes carrots (orange and maroon), purple potatoes (that made good fries), corn, butter lettuce, peaches, beans, tomatoes, and cucumbers.

It is almost all gone a week later...but as you can see, Nate had to try the carrots as soon as we got them!  The beans (Romano beans) are stumping me...

Watermelon Margarita

Ryan devised this little cocktail yesterday and we enjoyed 2 pitchers (with the help of my in-law's and Tessa).  I think this may become our new favorite summer drink!

Ingredients
12 oz watermelon puree (just pureed in the blender, no need to strain)
12 oz limeade
4 oz Cointreau or Gran Gala (orange liquor)
4 oz tequila
juice of 1/2 a lime
sliced lime
watermelon chunk

1. Mix all ingredients in a blender.
2. We enjoy ours served over ice, but you could also blend in some crushed ice too.
3. Garnish with lime and watermelon

local, really?

I went into our local HEB last night to pick up a prescription.  I had to wait a bit, so I perused the store.  I really haven't spent much time in the grocery store since we buy all our fruit and veggies from local farmers and get our meet from local ranchers.

I was intrigued to see a sign that said "locally grown" in the produce section.  Since HEB is a Texas-based grocery store I thought I may find a local farmer, but the label on the veggies (mustard greens and another I forgot) read Arkansas and Georgia.  Really?  Arkansas and Georgia are local to Austin, Texas? I guess maybe to HEB it is when they get their produce from Peru, Mexico, Chile and beyond.  I seriously was astounded and almost made a comment...maybe I still will!

Meatloaf

I enjoy a good meatloaf.  And I think I finally found a good recipe (from my Better Homes and Gardens cookbook, modified a bit).  It easily doubles, so I made this a couple weeks ago when we took a meal to my friend Rowena who just had her daughter.  Sometimes I will also make a loaf and freeze it, then cook it at a later date.  The only bad part is that this is soo good, there usually isn't any leftovers...

Ingredients
2 eggs, beaten
3/4 cup milk
2 cups soft breadcrumbs or 2/3 cup dried bread crumbs
1/2 cup onion, chopped
2 tbsp parsley, snipped
1 tsp salt
1/2 tsp dried sage, basil or oregano OR 1 tbsp fresh basil, snipped
1/8 tsp black pepper
1/2 tsp garlic powder
1 lb ground beef
1/4 cup catsup
2 tbsp brown sugar
1 tsp dry mustard

1. Preheat oven to 350 degrees.
2. In a bowl combine eggs and milk.  Stir in bread crumbs, onion, parsley, salt, sage/basil, black pepper and garlic powder.
3. Add meat and mix well.
4. Lightly pat mixture in bread pan (regular or mini).
5. Bake 50 - 60 minutes or until internal temperature reaches 160 degrees (may be a little less time if you use a mini loaf pan).
6. While meatloaf is baking, combine catsup, brown sugar and mustard.  Spread over meat (spoon off  if any fat first) and bake for 10 more minutes.
7. Let stand for 10 minutes and serve.

week 5...

of our farmhouse delivery!  This week we had lots of veggies, and a few that I haven't cooked before.  The corn was amazing - too bad we only got 2!!  

This weeks bushel includes carrots, blackberries, corn, pattypan squash, peaches, new potatoes, leeks, rainbow swiss chard, daikon radish and parsley.

We've grilled a bit, eaten some with ice cream, but I'm still a bit confused on the swiss chard, leeks, daikon radish and how I will cook the pattypan squash.  Any suggestions?

Digital Cooking Thermometer

 

Lately my oven has been, let's just say, temperamental.  Luckily, my parents gave me a digital thermometer like this on for Christmas.  It has been such a lifesaver this week!!  I love it!!  Unfortunately, Nate thinks it is a timer and just wants to play with it!

Roasted Thyme Chicken

In our process to being more local, I have stopped purchasing my "bag o' chicken breasts" from Sam's.  They were my staple.  I have found a local farmer with reasonable chicken, and tried this great recipe for roasting a whole chicken.  Ry loved it - "better than any rotisserie chicken" and he's requested it again!  I'm proud that I also made stock from the carcass and will post that later!

Ingredients
2 tbsp fresh thyme leaves (or 1/2 tbsp dried)
2 tsp salt
1/4 tsp pepper
1 whole chicken (3-4 lbs), rinsed and patted dry
2 tbsp olive oil

1. Preheat oven to 450 degrees.
2. Combine thyme, salt and pepper and blend into a rub.
3. Prep chicken by removing giblets and loosen skin with fingertips, including thighs and drumsticks.
4. Rub thyme mixture under skin and season cavities with additional salt and pepper.
5. Tuck wings under breast and tie legs with kitchen twine (so chicken cooks easily and keeps shape).
6. Place chicken on rimmed baking sheet (lined with foil) or roasting rack and rub with oil.
7. Roast for about 1 hour until thermometer reads165 degrees (in thickest part of thigh, not next to bone).  Baste occasionally and when you remove from oven.uj jl 
8. Let chicken rest 10 minutes and serve.

Modified from this recipe by Martha Stewart.

week 4...

of our farmhouse delivery!  Summer veggies are coming, and we had a full box this week.  Boy, do I just like going to my front door and seeing what to cook this week!

This weeks bushel includes romaine lettuce, beets, corn, onions, green beans, red garlic, carrots, squash, and zucchini!

We've also been venturing to the local farmers' markets and found pickles, bread mixes, other veggies, chicken, and eggs!  Seriously, I don't really buy much at the grocery store!

Roasted Beet Salad

Beets.  A veggie I really didn't eat until we got in our delivered box.  Wow, was I missing out!  Soo yummy and easy!

Ingredients
1 bunch beets, trimmed and stalks removed
1/2 - 1 cup walnuts or pecans
2 oz goat cheese, crumbled
balsamic vinegar
olive oil

1. Preheat oven to 400 degrees.  
2. Scrub beets and make foil packet with 2 sheets thick.  Place beets inside and bake for 45 minutes to an hour, until they are soft (but not squishy - think fork tender).
3. Allow beets to cool and rub off skins with paper towel.  You may wish to wear gloves, my fingers were pink for awhile!
4. Toast walnuts in oven or on stove to desired brownness.
5. Slice beets and place on platter.  Top with nuts and cheese.
6. Drizzle vinegar and oil on top.

week 3...

of our farmhouse delivery!  It has been fun seeing what is in season, and seeing how the vegetables are growing (like the carrots).  We even got a couple maroon carrots this week!  Look for my recipes this week that I creatively used these veggies!!

This weeks bushel includes mixed greens, parsnips, mustard greens, onions, shallots, sweet potatoes, carrots, parsley, strawberries and grapefruit!

Shirred Eggs with Spinach

I got this recipe from our local farmers' market and made it for breakfast.  It was really good, and super easy.  Ry happily ate 2!!  And uses spinach that is super yummy in farmers' markets these days.


Ingredients
Olive oil spray
1 1/2 cups chopped spinach
4 large eggs
2 tbsp heavy cream
Salt and Pepper
Paprika, for sprinkling

1. Preheat oven to 375 degrees.  
2. Coat inside of four 6 oz ramekins generously with olive oil spray and place in a baking dish (for easy transport in and out of the oven).  
3. Put about 1/3 cup spinach in each and crack an egg into each ramekin over the spinach.
4. Drizzle 1/2 tbsp cream over each egg and sprinkle with salt, pepper, and paprika.
5. Bake until egg whites are firm and yolks are as runny or firm as desired - 12-16 minutes and serve. 

Green Chile Chicken Enchiladas

I've been searching for a good enchilada recipe.  This one is pretty yummy!  I modified it a bit from this one at a blog I enjoy.  I'm too lazy to wrap up each tortilla, so I make it a layered bake!

Ingredients
1 can Rotel/Roasted tomatoes with chiles
1 can Hatch green chiles (can omit if you want less spicy)
1 can Hatch green chile enchilada sauce
2 cups cooked chicken, shredded
10 corn tortillas, cut into sixths
8 ounces cheese, grated (whatever blend you like, I used a Mexican blend)

1. Heat oven to 375 degrees.
2. Add Rotel, chiles, sauce and chicken in saucepan.
3. Simmer over medium-low for 15 minutes.
4. Grease 13x9 pan.
5. Place a bit of sauce on bottom of pan.
6. Top with 2 1/2 tortillas, a quarter of the sauce and a quarter of the cheese.
7. Repeat 3 more times.
8. Bake for 20 - 30 minutes until browned and serve.

week 2...

of our farmhouse delivery!  yum!   I didn't think I would like it soo much!  Such variety and such fresh taste. made kale chips tonight (sorry, forgot to take a picture) and have had our fill of yummy salads!

This weeks bushel includes spinach, mixed greens, radishes, green onions, strawberries, carrots, beets, kale, oranges, grapefruit, asparagus, and thyme!

Food Inc.

A little over a week ago, Ryan and I watched Food, Inc.  If you haven't seen it, I would highly encourage it.  It discussed how our food has changed over the past 50 years, who is behind how it is raised, grown, and sold and how it is affecting us as a culture.  Ryan says I've been talking like a reformed smoker, telling everyone I know about it.  But it has changed me.  Truly has.  I think it is kinda neat that the post I wrote the day before was how I was leaning to a more holistic, natural way, sustainable way to feed my family.  And this book has given me the motivation.  It will be on pbs on April 21, so no need to rent it.  You can find more info here. 

So, the focus of this blog may change a little.  I'm trying to buy most of my food from the farmer's market and the csa that we belong to.  And my recipes will reflect that.

More to come.  Sorry for the tardiness in posting, with a sick son the last couple weeks I haven't been trying enough new recipes and/or forgotten to take photos!

where our food comes from...

I've been trying to be a more cognizant of where our food comes from.  We've been purchasing our meat from the Raising 5 Cattle Company out of Granger.  It has been great to have beef right on hand, since we purchase 1/4 of a calf at a time.  That has lasted us around a year, but maybe less this year...  Now I need to find a good place to find chicken and other meats.  Suggestions?

We have also grown veggies in our garden, which we started last year.  This month we decided to buy more local produce, and Tessa found Farmhouse Delivery.  They obtain fruit and veggies from several local farms and deliver them to your house either weekly or every other week.  Today we had our first delivery!  Yea!

We have grapefruit, green onions, lettuce, broccoli, beets, avocados, green garlic, carrots and turnip greens.  Some items I don't cook with very often (turnip greens and beets), so it will be fun incorporating them to our diet!

Crispy Potatoes

Potatoes.  Something I always seem to have on hand.  I find them on sale all the time!  We really enjoy this recipe from Melissa D'Arabian (our favorite food network star).  I hope you like it!


Ingredients
2 tbsp canola oil
1 1/2 lbs potatoes (russet, red, etc.), peeled and cut into 1/2 inch cubes
kosher salt and pepper
3 tbsp water
1 tbsp butter

1. Preheat oven to 375 degrees.
2. In a large saute pan, heat oil over medium high.
3. Add potatoes and season with salt and pepper.
4. Cook for 5 minutes, stirring frequently.
5. Add water, turn to high and cover pan.  Allow potatoes to steam for 5 more minutes.  Stir every couple minutes.
6. Lower heat to medium, uncover, and cook until water is gone.
7. Toss with butter and coat potatoes.
8. Spread potatoes on foil-lined baking sheet.
9. Bake in oven 20-25 minutes or until desired tenderness.
10. Transfer to serving dish and eat!

Knife Skills 101

Yesterday I enjoyed one of my Christmas gifts - my first cooking class at Central Market.  It was a "hands-on" class - the basics of the knife.  I brought mine from home and since it was the dullest knife, the teacher sharpened it for me!

In the class we learned about the different types of knives, which you should have on hand (chef's knife, serrated knife and paring knife), how to hold the knife, and practiced on some food.  We sliced tortillas, diced carrots, chopped onions, deseeded tomatoes and jalepenos and peeled and supremed (segmented) an orange.

I really enjoyed the class.  I really got lots out of it, and am looking forward to training anyone who wants to learn!

So, if you are interested in classes like these, go ahead and take one!  Some here in town are Central Market and Whole Foods.  I even found one in my neighborhood offering classes, and some are free - I think I may have to try Austin Healthy Cooking.

Microplane

Okay, I feel like Rachael Ray in this post, but I love my microplane!  A cute, small little grater!  In our kitchen we use it to zest lemons and limes, as well as grate cheese and nutmeg.  It is a handy little thing, and super easy to clean.

Cilantro Lime Rice

I love Chipotle!  If you don't know, it is a great burrito place, and I love to go to indulge in fast food.  Fortunately, I have found a great recipe that tastes like their signature rice.  This is a favorite at our house! We have tried to make it with brown rice, but white is better.

Ingredients
1 cup long grain rice (white, basmati or jasmine)
2 cups water
4 tsp canola oil, divided
1 tsp salt
juice of 1 lime
3 tbsp cilantro, chopped
couple dashes of garlic salt

1. In a small pot at the rice, water, 1 tsp oil and salt.  
2. Boil on high until there is just a little water on top of the rice.
3. Reduce heat to low and cover for 15 minutes.
4. Shut off flame and keep covered for 5 more minutes
5. Just prior to serving, add juice, cilantro and garlic salt.  Mix until blended.

another cooking blog in the family!

My cousin Julia, who lives in New Zealand, has decided to start a cooking blog.  Yea!  Now y'all can try some kiwi recipes!!  Feel free to check it out here.

Good luck Julie!  Maybe we can publish our favorite recipes in a cookbook in a few years!!

does someone really need this?

Amazon sent me some suggestions of things I may like - an electronic grocery list organizer.  Really?  $150 to organize my grocery list?  Seems just a bit excessive!!  People seem to like it, especially the cheaper models.  Guess I am a little old school - I like paper lists.  Here is a good template for you to use.  I really like it, and print it out and put on the fridge.  And I'll highlight or put a star next to the items I have a coupon for.

My amazing coconut pie

I love this pie!  I've been making it for years!!  My family, though, likes to remember the time that I spilled it as I put it in the oven and the whole house smelled like burnt milk and coconut!  Be careful putting it in the oven!!  And, I only got to take a photo of a piece, because it went that fast!

Ingredients
2 cups milk
3/4 cups sugar
1/2 cup Bisquick
4 eggs
1/4 cup (1/2 stick) butter, melted
1 tbsp rum (or brandy), optional
1 tsp vanilla
1 1/3 cups vanilla

1. Heat oven to 350 degrees F.
2. Place milk, sugar, Bisquick, eggs, butter, rum and vanilla in blender.  Cover and blend on low until mixed.
3. Pour in to greased pie plate.  Sprinkle with coconut.
4. Bake about 40 minutes until pie is set and top is golden brown.

Pie can be served warm or cool.

onion chopper

One thing I hate to chop is onions.  They make me cry!!  I've tried all the methods - cut the end off and let it rest, wear goggles, put a matchstick in your mouth.  You name it, I tried it.

A couple weeks ago I got this onion chopper at the outlet mall in Hillsboro.  Wow, it is amazing!  Everything is chopped into the same sized bits!  It has measurements on the side, and can go in the dishwasher.  Seriously, how did I go soo long without it!

Grilled Veggies

Well, grilling season is here!  I love it (especially since Ryan does most of it).  My parents have shared a great little marinate for grilled veggies and it is great.  Use whatever you have on hand (and a good way to use up some.  Seriously, we make this almost once a week.  And I always make extra, but we never seem to have any leftovers...

Ingredients
2 tbsp canola or olive oil
1/2 tsp seasoned salt
2 tsp brown sugar
1 1/2 tsp basil
1 1/2 tsp garlic salt
1/8 tsp ground pepper
4 cups (or more) veggies, sliced in chunks (onions, bell peppers, summer squash, zucchini, carrots, green onions, mushrooms, etc.)

1. Mix all ingredients in a bowl.  Allow to marinate at least 10 minutes.
2. Place grill pan on grill and place veggies in it.
3. Cook for about 15 - 20 minutes or desired tenderness.
4. Remove and serve!

a good pot!

Christmas 2008 Ryan gave me one of the best presents - this Rachael Ray Casserole pot.  I hadn't much thought on how a good cookware helps you cook.  But it does!  Things cook more evenly, and you just want to use 'em because they look great!

Ry even said to me, a couple months into 2009, that if he knew how well I would cook with some great pieces, he would have bought them earlier!

So go, invest in something well made.  You won't be disappointed.

What kitchen appliance/pot do you love?

Finger Jell-O

Last week we had some friend over for lunch, and I decided to make a kid friendly dessert.  Ryan's mom had made this jell-o when Nate was sick over Christmas, and I tried my hand at it.  It worked great!  For this recipe I doubled it (made 2 different flavors), and over half stayed in the fridge for us to eat after the event.  Nate was very sad when it was finished off!

Ingredients
2 small packages jell-o (3 oz) or 1 large package (6 oz)
1 1/2 envelopes Knox gelatin
2 1/2 cups boiling water

1. Mix both gelatins in a bowl.
2. Add boiling water and stir until dissolved.
3. Place in an 8x8 or larger pan (the larger the pan, the thinner the jell-o).
4. Cover with plastic wrap and place in fridge until firm.
5. Remove from fridge and place bottom of pan in warm water to ease in jell-o removal.
6. Prior to serving, you can cut into squares or use a cookie cutter for more interesting shapes.

peeling garlic

Peeling garlic.  Not fun, especially with how much I cook with it.  I have read that putting cloves in boiling water loosens the papery skin, so I tried it.  It worked!  How great!  This was especially helpful with those little cloves in the middle of the garlic bulb.  Try it next time you have a few you need in a recipe!

Ryan's Pepperoni rolls

I just love pepperoni rolls.  But when I get them when we go out, they seem too greasy and all.  But, Ry makes a super good one.  I love 'em.  Last week we taught Tessa how to make them.

Ingredients
1 small bag frozen dinner rolls (12 count)
1 bag pepperoni
8 oz mozzarella cheese, shredded
1/8 cup flour
2 tbsp butter, melted
garlic powder

1.  Thaw dough according to label on package.
2.  Preheat oven to 200 degrees F.

3.  Place flour on counter and flatten dough.   Place 3 pieces pepperoni on roll and enough cheese to cover pepperoni (about 1 tbsp).
4.  Roll pepperoni and cheese inside dough and seal all edges (very important).  Then place on a cookie sheet or stone.

5.  Put pan of warm water in oven (for moisture) and place cookie sheet of rolls above it.  Let raise in oven for 7 minutes.
6.  Remove pan of water and raise temperature to 350 degrees F.
7.  Bake about 8 minutes until tops are golden brown.
8.  Baste with butter and sprinkle with garlic powder.

Serve warm and goes especially well with the pastini.

Pastini

Pastini is a soup that Ryan's family makes.  A super-easy, almost all pantry soup, that is wonderful.  I made it last week when it was cold and it was perfect.  Feel free to make it on Friday's during lent and omit the chicken and substitute vegetable broth for the chicken broth.

Ingredients
4 cups chicken broth
1 can diced tomatoes
2 celery stalks, thinly sliced
1 cup chicken, cooked and shredded
1 cup water
1 cup orzo

1. Place all ingredients except orzo in medium saucepan.  Season with salt pepper.
2. Bring to boil and add orzo.
3. Lower heat and simmer until orzo is tender.
4. Serve with additional pepper, if desired.

Miracle thaw

Many years ago, when I still lived at home, we bought a miracle thaw board.  A metal tray that allows food to defrost much faster than on the counter (which is unsafe), but doesn't cook 'em (like I seem to do when I defrost in the microwave).  Yes, I know in the fridge is best, but this is another great option.

I have the "older" model, but here is the new one, the Handy Gourmet Defrosting Tray.

It is one of those funny, made-for-tv items that actually works and that I have been using for years.  Seriously, Ryan thought is was funny when we were dating, but now realizes how great it is.  Hmmm, maybe I need to add the new model to my amazon wish list...

Lemonade cake

Each kid in our family had their own "signature" birthday cake.  Mine is carrot cake with cream cheese frosting.  My sister Tessa's is lemonade cake.  This yummy, and super easy cake is a family favorite.  My cousin Jenny even made it at our family reunion this summer (I think she had to make at least 4 to feed all of us).  Her brother taught her to make it when he visited us over 20 years ago and she has been making it ever since.  We had some friends over for dinner last week and it was a hit.

Ingredients

1 box yellow or vanilla cake mix (with or with out pudding) and other ingredients on box (water, eggs, oil)

6 oz frozen lemonade concentrate, thawed

¼ - ½ cu powdered sugar (depending how sweet you like it)

1. Cook cake according to package directions in bundt pan.  Cool for 5 minutes.
2. While cake is baking, mix lemonade and powdered sugar.  Allow to sit for sugar to dissolve.
3. After cake is cool, leave in pan and poke holes throughout with skewer or knitting needle (although I do not have one of these, it is how I got the recipe from my mom).  
4. Spoon lemonade mixture over cake and allow to soak into cake.
5. After a few minutes, remove from pan and place on cake platter.
6. Dust with powdered sugar just before serving.