1 (3 lb.) pork loin 1 cup apple juice 1 cup applesauce 1/2 cup ketchup 2 cups brown sugar (I reduced this to 1 1/2 cups and it was still plenty sweet) 6 Tbs. lemon juice 1/2 tsp. ground black pepper 1/2 tsp. salt 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. ground cinnamon
Place pork loin in the crock pot and pour apple juice over top. Cook on low for 8 hours.
Meanwhile, prepare sauce. In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat.
Remove pork from crockpot and shred. Discard any juices left in the bottom of the crock pot. Place meat back in the crockpot. Add sauce and heat until warmed through.
We had a BBQ a little while back with a bunch of friends from Kirksville. We used this topping for the Salmon and everyone was raving about it. I of course couldn't give a good review of it as I hate fish, but as everyone was asking for the recipe, I felt that it was worth posting.Salmon with Yogurt Dill Topping
Mix all ingredients together in a bowl. Spoon on top of Salmon. (We grilled our Salmon on some foil, so the skin would come off nicely. I placed the salmon on the grill and then spooned the yogurt mixture over top.
1/2 cup sugar 2 cup fresh or frozen blueberries 1 Tbs. lemon juice 1/4 tsp. vanilla 1/4 tsp. ground coriander pinch of salt 2 cups heavy cream (I usually use a mix between heavy cream, half and half and whole milk)
Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.
When sugar is dissolved, add berries, lemon juice, vanilla, coriander and salt. Cook over low hear, stirring occasionally, until berries begin to burst. Remove from heat and mash berries.
Cool berry mixture to room temperature, then chill in the refrigerator.
Combine chilled berry mixture with cream. Pour mixture into an ice cream maker and freeze according to the manufacturers directions.
3 zucchini, grated 1 carrot grated 1 eggplant, peeled and grated 1/2 red onion, grated 1/2 cup fresh parsley, roughly chopped 4 cloves garlic, minced 1 Tbs. unsalted butter, melted 2 eggs, whisked zest and juice of 1 lemon 1 tsp. cayenne pepper 1 Tbs. kosher salt 1 1/2 cups panko (I just used plain bread crumbs) Grapeseed oil (I couldn't find any of this and I'm pretty sure I just used olive oil)
Dip 6 oz. plain yogurt 2 Tbs. prepared pesto kosher salt
Mix zucchini, carrots, eggplant, onion, garlic and parsley in a large bowl. (I used my food processor to do all of the shredding and these came together so quickly).
In a separate bowl, whisk eggs with butter, lemon juice and the zest, cayenne pepper and salt. Pour mixture over the veggies and mix well. Pour in the panko, starting with 1 cup and incorporate until the mixture is thick enough to form patties. Add remaining 1/2 cup if necessary.
Pour a bit of the oil into a shallow pan. When hot, use a 1/3 cup scoopto form the patties. Place in a hot pan and flatten slightly with the hand. ( I used my spatula). Cook for 2-3 minutes per side or until browned. (It took me much longer than that.)
As the patties are cooking, whisk together yogurt, pesto and salt. Keep chilled until ready to serve with the zucchini cakes. (This sauce/dip was to die for. I will likely use this again for any number of other things. I used the extra to dip some veggies in. YUM!)
We had a lot of fun making these cookies before Halloween. Sorry, I'm so late posting them. They would have been super cute to have put in a little celo bag to give away to friends. We made these using my go to Peanut Butter cookie recipe.Peanut Butter Cookie Broomsticks 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup butter, softened 1/2 cup peanut butter 1 tsp. vanilla 1 egg 1 1/4 cups flour 1 tsp. baking soda 1/2 tsp. salt 4 tsp. sugar pretzel rods chocolate chips (or as my husband put it, if I loved him more I would have used cinnamon chips as he is of the non chocolate eating variety)
Heat oven to 375 degrees. In a large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add peanut butter, vanilla and egg; blend well.
Add flour, baking soda and salt; mix well. Shape into 1" balls. Place into 2" apart on ungreased cookie sheets..
Dip a fork into the remaining sugar. Press fork into the cookie making it look like bottom of a broom. Bake at 375 degrees for 6-9 minutes or until set and golden brown. Immediately remove from cookie sheet.
Melt your chocolate chips in the microwave or a double-boiler on the stove top. Line a cookie sheet with wax or parchment paper. Place the cookies on the paper. Set the tip of the pretzel rod up against the cookie or just overlapping it. Spoon some of your melted chocolate over the end of the pretzel and edge of the cookie. Place cookie sheet in the fridge or freezer to harden up the chocolate.
I love my mom's pot roast. I usually put it in the oven but I decided to try it for once in the crock pot. I will never be able to go back to making it in the oven. And this is the most moist yumminess ever. Mom's Pot Roast
From: Mom Solter
1 Chuck Roast 1 can cream of mushroom soup 1 can milk (just take your soup can and fill it with milk) 1 pkg. onion soup mix 8 oz. pkg. sliced mushrooms
Mix together soup, milk, onion soup mix and mushrooms. Pour over roast in crock pot. Cook on low for 8 or more hours. The longer you cook it the more tender it will be.
These are by far the yummiest blueberry muffins ever.To Die For Blueberry Muffins
From: Jennie Chappuis
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
This was super simple and super yummy.Fettuccine Cacciatore
From: Kraft
8 oz. fettuccine, uncooked 2 tsp. oil 1 lb. chicken cut into bite-sized pieces 1 cup green pepper strips 1 cup sliced mushrooms 1 can diced tomatoes 1/4 zesty Italian dressing 1/2 cup Mozzarella/Parmesan cheese blend 1/2 cup fresh basil, chopped.
Cook pasta, drain.
While pasta is cooking, heat oil in a large skillet on med-high. Add chicken, cook and stir until no longer pink. Add peppers and mushrooms, stirring occasionally. Stir in tomatoes and dressing. Reduce heat to medium low and simmer for 5 minutes. Toss pasta with chicken mixture. Sprinkle with cheeses and basil.
This recipe is supposed to be a slow cooker one, but I thought that I could make it on the stovetop in less time, so I will include the crockpot directions and how I made it.Angel Chicken
From: Kraft Food and Family Magazine, Spring 2009
4 oz. cream cheese, softened 1 can (10 3/4 oz.) cream of mushroom soup. 1/4 cup Kraft Tuscan House Italian dressing 1/4 cup white wine 1 1/2 boneless skinless chicken breasts, cut into bite-sized pieces. 1/2 lb. angel hair pasta,uncooked 2 Tbs. fresh parsley, chopped
Beat cream cheese, soup, dressing and wine with a whisk until blended: Pour over chicken in slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. (I used a mixer and combined all of these ingredients in a small bowl. I cooked the chicken in a frying pan in a little oil seasoned with a little salt and pepper. When the chicken was done, I poured the cream cheese mixture over top and heated and stirred until it was the right consistency.)
Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.
I was really surprised by this Moroccan dish. It was out of this world good. The sweetness, the texture, the variety...must I go on. Trust me, I know it doesn't look very appetizing, but that is just my lack of plating and photography skills. Just try this.Roasted Vegetable Couscous with Chickpeas and Onion-Pine Nut Topping
From: Cooking Light, Jan/Feb 2009
5 cups sweet potatoes, peeled and diced 2 cups parsnips, peeled and diced 1 1/2 tbs. olive oil 1 tsp. Ras el Hanout (recipe to follow below) 3 carrots, peeled and cut crosswise into 2" pieces 1 tsp. kosher salt, divided 1 1/4 cups vegetable broth 1 cup uncooked couscous 1 (15 oz.) can chickpeas (no salt added), drained and rinsed
Topping: I will be doubling this from now on. We LOVED this part.
1 Tbs. olive oil 1 yellow onion, cut into 1/4" thick slices, separated into rings 1/4 cup pine nuts 1/4 cup raisins 1 tsp. ground cinnamon 1 Tbs. honey
Preheat oven to 450 degrees.
Combine the first 5 ingredients in a large bowl. Stir in 1/2 tsp. of the salt. Place potato mixture on a baking sheet. Bake at 450 degrees for 30 minutes or until the vegetables are tender, stirring occasionally.
Bring broth to a boil in a medium saucepan. Stir in the couscous and remaining salt. Remove from heat; cover and let stand 10 minutes. Fluff with a fork and gently stir in chickpeas. Keep warm.
Prepare topping by heating 1 Tbs. oil in a medium skillet over medium heat. Add onion to pan; cook 12 minutes or until tender and golden brown, stirring occasionally. Add pine nuts and raisins; cook 2 minutes. Stir in cinnamon; cook 30 seconds. Stir in honey, and remove from heat.
Mound the couscous in the middle of a serving platter. Place the roasted vegetables around the base of the couscous. Spoon the topping over the couscous.
This was stellar! I can't wait to make it again, but then again, I love anything with asparagus.Penne with Bacon, Asparagus and Parmesan
From: Campbell's
1 lb. asparagus, cut into 1" pieces 1 lb. penne 1 Tbs. olive oil 5 strips bacon 2 cloves garlic, sliced 1/2 cup parmesan cheese, grated 2 (15 3/4 oz.) cans cream of mushroom soup 1/2 cup milk 1/2 cup water 1/2 tsp. black pepper
Boil water in a large pot. Place the asparagus in the boiling water and cook for 2 minutes. Remove and cool asparagus by running under cold water, set aside.
Cook the penne in the pot that you cooked the asparagus in for eight minutes. Strain and toss with 1 Tbs. of the olive oil.
Cook bacon in a large skillet over medium heat until crispy. Reserve 2 tsp. of the bacon drippings in the pan. Chop the bacon into large pieces, and saute for 3 minutes with the garlic and the onions. Take off of the heat and set aside.
Combine soup, milk, water, parmesan cheese and black pepper. Mix well. Add soup mixture and cut asparagus to the bacon and onions. Bring to a boil and stir in penne, coating pasta evenly with the sauce.
This was recommended to go with the Chicken Biryani and it complimented it very well. I can see making it for many other dishes as well.Cucumber Salad
From: Cooking Light, Jan/Feb 2009
1 cucumber, thinly sliced plum tomato wedges (I used cherry tomatoes, sliced in half) 1/3 cup plain low-fat yogurt 1 Tbs. green onions, chopped 1 tsp. lemon juice 1/4 tsp. ground cumin 1/8 tsp. salt dash of ground red pepper
Combine yogurt through red pepper. Toss mixture with cucumbers and tomatoes.
I apologize that my posting has been pretty much non-existent. It isn't that I haven't been cooking, believe me I have a large queue of recipes to put up, it is just that I've been struggling to get some quality one on one time with the computer lately. Chicken Biryani
From: Cooking Light, Jan/Feb 2009
2 tsp. canola oil 1 lb. boneless skinless chicken breasts, cut into 1" pieces 1 cup onion, chopped 1 jalepeno, seeded and minced 1 tsp. fresh ginger, minced 1 1/2 tsp. garam masala (If you can't find it in your store like I couldn't, I've included a recipe below) 3/4 tsp. ground cumin 1/2 tsp. salt 2 cloves garlic, minced 2 cups plum tomatoes, chopped 1 cup basmati rice, uncooked 1/3 cup golden raisins 1 (14 oz.) can chicken broth 1/4 cup cilantro, chopped 1/4 cup sliced almonds 4 lime wedges
Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan; saute for 3 minutes. Add onion and jalepeno; saute 3 mintues. Add ginger, garam masala, cumin, salt and garlic, saute 30 seconds. Add tomato, rice, raisins and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.
I honestly have no idea what to call this dish. My husband made it up a couple of years ago and we just can't get enough of it. Everyone who has had it (provided they like coconut), has begged for more. Just ask Jenny, which is why she called me and pitifully pleaded that I make it up and post the recipe. She's desperate. Tropical Rice Fruit Salad
3 cups cooked rice 1 can coconut milk 1/2 to 1 can sweetened condensed milk 1-2 cups milk (your thickness preference) Almond flavored Gelatin Dessert, prepared (if you can find it, they sell it at Asian markets)- OPTIONAL 1 large can mandarin orange segments, drained 1 can pineapple tidbits, drained 1-2 cans Fruit Cocktail, drained 1-2 cans Tropical Fruit Mix, drained 1-2 apples, chopped small Red Grapes, halved
Combine all in a LARGE bowl. You can serve it warm or cold. I like it warm, my husband likes it cold. To each their own. Basically the fruit you choose to put in is up to you. We usually do whatever we happen to have on hand. But warning: Never bananas. They get too mushy.
This recipe is very flexible, so keep tasting it as you go along. Super yummy. I'm craving some right now.
This was great, minus the pistachios on top. That was sick and wrong.Mango Lassi
From: Cooking Light, Jan/Feb 2009
1 cup mango, chopped 1 1/2 Tbs. sugar 1 1/2 cups plain yogurt 1/2 cup 1% lowfat milk dash of ground cardamom
Combine Mango and sugar in a blender; process until pureed. Add yogurt and milk; process until smooth. Sprinkle with Cardamom if desired. Top with chopped pistachios. (But only if you want to gag)
This is essentially a handout that I made for a "class" I taught on making home made pasta. It is SO simple. Let me know if you have any questions. The picture is of a boat load of spaghetti noodles that I made prior to being cooked. I just tossed them in flour as I made them so that they wouldn't stick together.
The Dough Ingredients: eggs and flour, sometimes water or oil
Flavoring the Dough: Basil or other herbs, lemon zest, spinach, tomato powder, garlic salt
*Add to dough with eggs or between thin layers of pasta sheets
Methods for Making Dough: Almost all methods begin the same way.Place flour in a bowl, make a well in the middle and add the eggs, etc.Slowly incorporate flour, mixing with a fork
*Quick and Easy: 1 egg for every ½- ¾cup flour
*This dough starts out pretty sticky and doesn’t require kneading.Before each
pass through the rollers, you “dip” it in flour, until you reach the desired
consistency.Then you begin decreasing the roller setting, making your dough
sheet thinner until you reach the desired thinness and then you roll it through
the attachment to make spaghetti or fettuccine, etc.
*The texture is much less smooth than other methods.
* Not conducive to hand rolling, etc.
*Keep portions of dough not in use covered.
*Typical Method: 4 eggs, 3 cups flour, water as needed
*Spread a little flour on your work surface.Knead until dough is a consistent
color and texture. (about 7-10 minutes).
*Form dough into a ball and cover with a damp towel or saran wrap.Let the
dough rest for 10-15 minutes.This helps the ingredients to blend and the dough
become more relaxed and workable.
*Roll dough in pasta maker or with rolling pin.
* Keep portions of dough not in use covered.
*This dough turns out very smooth consistency pasta, perfect for everything
from spaghetti to ravioli.
*Spin on the Typical Method: 4 eggs, 3 cups flour, 2 Tbs. Olive Oil
* Sift flour into a food processor.Place eggs and olive oil on top of flour.
Process until dough starts to come together.It will look like a ton of tiny crumbs.
Press together with your hands, addinga tiny bit of water as needed if too dry.
*Spread a little flour on your work surface.Knead until dough is a consistent
color and texture. (about 7-10 minutes).
*Form dough into a ball and cover with a damp towel or saran wrap.Let the
dough rest for 20-30 minutes.This helps the ingredient to blend and the dough
become more relaxed and workable.
*Roll dough in pasta maker or with rolling pin.
* Keep portions of dough not in use covered.
*Can also use a heavy duty mixer with a dough hook.
*This also turns out pasta with a smooth consistency
*It is easier to mix together but the drawback is that you have to let it rest quite
a bit longer.
*I think that the olive oil in the pasta is great for if you are going to store the
dough.It doesn’t seem to stick to itself as much.
*Rolling it by hand:
*This method obviously by far takes the most amount of time and energy.
*A good rolling pin in a must.
*Make sure that you really let your dough rest so that it is workable.
*On your work surface you want the thinnest sprinkling of flour.If you use
too much flour, your dough will slide around and make you crazy.
*Roll dough out to desired consistency and cut into shapes wanted.
*A pizza cutter works really well for cutting out fettuccine or lasagna.
*A round cookie cutter works well for ravioli.
Storing your Pasta:
Drying:
*Buy or make a drying rack.
*As pasta comes out of the machine you can hang it on the rack for a few hours until
dry.
*Store in a Ziploc bag or other airtight container.
*You can store the dried pasta indefinitely.
Freezing:
*Lay out or form pasta “nests”, toss with flour and place in a Ziploc bag and freeze.
*Store in freezer for about 6 months.
Refrigerate:
*Place in a Ziploc bag or airtight container.
*You can place parchment paper between layers of pasta if you are worried about it
Applesauce BBQ Shredded Pork
