Saturday, November 28, 2009

Applesauce BBQ Shredded Pork

Marvelous, Simply Marvelous!Applesauce BBQ Shredded Pork

From: Real Mom Kitchen

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.

Thursday, November 26, 2009

Salmon With Yogurt Dill Topping

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

From: Janet is Hungry

1 1/4 cups plain fat free yogurt
20 kalamata olives, chopped
15 cherry tomatoes, chopped
1 1/2 tsp. dried oregano
6 cloves garlic, minced
2 Tbs. fresh dill, chopped

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.

Tuesday, November 24, 2009

Blueberry Ice Cream

Blueberry Ice Cream

From: All Recipes

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.

Sunday, November 22, 2009

Zucchini Cakes with Pesto Yogurt Dip

These were awesome! You now know what to do with all of the zucchini that came from your garden.Zucchini Cakes with Pesto Yogurt Dip

From: The Duo Dishes

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)

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!)

Sunday, November 15, 2009

Peanut Butter Cookie Broomsticks

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.