Real Meatballs and Spaghetti

From the Barefoot Contessa

http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

Ingredients

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

 This was really good.  The meatballs were fabulous.  I found that there could have been more sauce though but what was there was really tasty.  Husband of Cheerios and both kids really liked it too.  We will make this again!

Chicken Stew with Biscuits

From the Barefoot Contessa as seen here:

http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html

Ingredients

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley

• For the biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

I loved this - was so yummy!!!  Husband of Cheerios said it was pretty good but very filling (which it was).  Mr Picky and Miss Almost Vegetarian ate it and appeared to feel it was tolerable but not amazing.  :)   We will make this again but will probably be one of those dishes that one has about twice a year.  :)

Family Meat Loaf with special Meat Loaf Sauce

This recipe is from The all new Purity Cookbook, reprinted in 2001, first published in 1967 (yes, I typed that right!!) I use this book often, a lot of childhood favorites made by my mom were from here, which is why I had to get a copy for myself.

FAMILY MEAT LOAF

1 1/2 pounds minced beef

1 beaten egg

1 cup rolled oats

1 cup milk

1 1/2 tsp instant minced onion (I used 1 small fresh onion, diced)

1/2 tsp dried parsley flakes

1 1/2 tsp salt

1/8 tsp pepper (I use more)

1/4 tsp monosodium glutamate (I did not use, yikes!!)

1 tsp Worcestershire sauce (I use a bit more)

Blend thoroughly.
Pack lightly into 9x5" loaf pan. (I use a jumbo muffin tin for individual servings)
Bake at 350 for 1 1/4 to 1 1/2 hours. (Small ones take about 40 minutes)

MEAT LOAF SAUCE
1/3 cup ketchup
1 tsp Worcestershire sauce
1 Tbsp brown sugar
1 Tbsp mustard

RATINGS:

Heather - 10 - "A classic"

Brad - 9.5 - "I LOVE this sauce"

NOTES:

It seems like a lot of milk and oats, but trust me, it makes this meat loaf yummy.

I mix the milk, oats and egg together first and let sit for a couple of minutes. The oats soak up the milk and it helps the meat loaf stay nice and moist when baked.

We do love the sauce. In the summer I make a big batch and keep it in the fridge to use on hamburgers and hot dogs. Yum.

Pollo alla Diavola

sounds fancy, but everything sounds fancier in Italian. In English this is simply a bbq'd chicken dish. (I hope you keep reading anyway because it's delicious.)

After Everyday Food magazine my next favorite magazines are the Better Homes and Gardens Special Interest Publications (I have been collecting them since 1998!). I picked up the newest issue last week and it is all about Italian!!! This dish is my first attempt at a recipe from there and it happened by chance, chicken legs were on sale at Save-On Foods for $1.50 / lb. There are many more recipes I am eager to try though, so stay posted for all those.

Pollo alla Diavola

1 3lb whole broiler-fryer chicken (I cheated and used just chicken legs)

1 bunch fresh Italian (flat leaf) parsley (Picked fresh from my sister's garden, yum)

1 bunch fresh thyme (Picked fresh from my garden, yum)

1 bunch fresh rosemary (Picked fresh from my garden, yum)

1/2 cup olive oil

6 tablespoons lemon juice

1 lemon, thinly sliced

1 clove garlic, minced

3/4 teaspoon salt

3/4 teaspoon ground black pepper

3/4 teaspoon crushed red pepper (I used less because I am a wimp)

Step 1

Described how to butterfly a chicken. Since I didn't do that (I am lazy), I am not going to type it out (I am lazy). It says to put it in a 9x13 pan, I used a large ziplock bag, my go to for marinating (I am lazy, why clean that mess when you can just toss it?)

Step 2

I cheated again, you are supposed to make a brush out of some of the fresh herbs, but I didn't (I am lazy). And really, why would I do that when I have a fantastic long handled brush made just for reaching the back of the bbq so you don't burn yourself?

Step 3

For the marinade (ok, I am finally getting somewhere), combine 1/4 cup chopped parsley, 1 tablespoon of chopped thyme, 1 tablespoon chopped rosemary, 1/4 cup oil, 2 tablespoons lemon juice, the lemon slices, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon crushed red pepper. Pour over chicken and then massage it until coated. Cover and marinate in the refrigerator for at least 2 hours or up to 24 hours. (I let it marinate for 10 hours and flipped it a couple of times.)

Step 4

For brush on mixture, combine the remaining 1/4 cup olive oil, 4 tablespoons lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper. Cover and chill until ready to use.

Step 5

Drain chick, discarding marinade and lemon slices (easy peasy thanks to that ziplock). Preheat grill. Reduce heat to medium. Adjust for indirect grilling. Place chicken skin side down on grill rack over burner that is off. Cover and grill for about 1 hour (until the chicken is done). Brush with mixture during the last 10 minutes of grilling time.

 

 

 

 

 

RATINGS:

Heather - 10 - "Really great flavour"

Brad - 10 - "Definite WINNER"

NOTES:

This recipe is amazing, I plan on making it again next week for company.

 

I think that my chicken looks almost as good as the one in the magazine.

 

My only disappointment, and I may have mentioned this before, I hate recipes that don't tell you when an ingredient is divided.

Turkey Manicotti with Italian Veggies

from Sandi Richard - Fixin' Dinner

http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=6098

Ingredients

Easy Turkey Manicotti

• 1 pound (450g) ground turkey
• 1/2 teaspoon Mrs. Dash Table Blend seasoning
• 1 teaspoon curry powder
• 1/2 teaspoon pepper
• 1 can cream of mushroom soup (384ml)
• 1/4 soup can 1% milk
• Cooking spray
• 8 ounces (250g) manicotti noodles
• 1 8 ounce tub 1% cottage cheese (250g)
• 1 jar of your favorite pasta sauce (700ml)
• 1/4 cup low-fat grated Parmesan cheese
• Aluminum foil

Italian Veggies

• 2 celery stalks
• 1/2 red pepper
• 1 cucumber
• 1 cup baby carrots
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Mrs. Dash Italian seasoning
• 1 cup grated low-fat mozzarella cheese.
•  

• Directions

  Easy Turkey Manicotti

  1. Brown ground turkey in a large nonstick frying pan or work at medium-high.
  2. Once meat is thoroughly cooked add: spice, soup and milk to pan, in that order.
  3. Mix well to combine and then remove from heat.
  4. Spray lasagna or cake pan with cooking spray.
  5. Spoon filling unto uncooked manicotti until ¾ full. When all shells are filled and in pan, spoon cottage cheese over top, then spoon sauce over top.
  6. Sprinkle on Parmesan and cover tightly with foil, shiny side down.
  7. Bake in oven, set timer for 50 minutes.
  8. When timer rings for manicotti, uncover.
  9. Grate cheese directly over top.
  10. Return to the pan to oven and set oven to broil.
  11. Watch it carefully as it only takes a couple of minutes to bubble up.

  Italian Veggies

  1. Chop celery, pepper and cucumber.
  2. Place veggies in medium size bowl.
  3. Add carrots.
  4. Toss with olive oil, balsamic vinegar and spice.
  5. Let stand in fridge.

  
  I love Sandi Richard's recipes.  I laugh when I read the recipes as she tells you exactly when you can go change out of your work clothes.  The recipes ARE as easy to prepare and she promises and most of the time my family finds them as tasty as her family rates them.  This was easy to prepare.  I LOVE how you didn't have to cook the manicotti before filling them!
  

  

  
  
   These were really good!  Even Mr Picky and Miss Almost Vegetarian ate theirs without complaint.  I start to wonder though...is this because they are getting used to trying my new recipes all the time or was it as yummy as we thought it was?

Husband of Cheerios and I both loved the Italian veggies too.

We would make both of these again but next time - we would put a little sauce at the bottom of the pan so that the pasta would cook just a bit more.  It was just a tad too chewy in spots.  :)

Lettuce Wraps

This recipe came from my Pampered Chef cookbook but also found online here:
http://www.mealsmatter.org/recipes-meals/recipe/42723

We just bought a new knife and my husband happily julienned the carrots for this recipe as well as cut the cucumber sliver thin.

This recipe was ok but I have had better.  Amy - a friend of mine sent me the best tasting lettuce wrap recipe.  :)   I also didn't like butter lettuce for this and think it would have tasted better using iceberg.

We served them with Heather's green onion cakes...also found here on this blog.

I've made her green onion cakes a few times always with great results...until this night.

I still don't know what I did wrong but the result was that we should have called these "rock cakes" and not green onion cakes.  I got to the point where I couldn't even eat them.  They tasted fine but truly were like gnawing on a rock.

Strangely enough the kids kept eating them and happily called them rock cakes.  They looked so hilarious trying to chew off a bite that I had to take their pictures:

I guess I need to learn to pay more attention when I cook...LOL

Pub-Style Vegetarian Chili

I know it's April but I'm a tardy blogger.  :)  Back on March 16 - I made Pub Style Vegetarian Chili as part of my meatless March challenge.

This was pretty good.  Both Husband-of-Cheerios and I enjoyed it.  Miss Almost - Vegetarian refused to eat any until she was coerced and then she liked it.  Of course she did - it was full of veggies!  Mr Picky reluctant to try it and was not a fan even when he did.  He chewed with a grimace on his face the whole time. 

I would make this again.  I did not miss the meat at all in this chili and it was awesome especially when served with some crusty bread from Cobb's bakery.

Greek Vegetable and Feta Cheese Pie

Since being diagnosed with gestational diabetes I have been missing eating a "real meal". It has felt like I have just been eating things that have been thrown together, components, but not a meal. This weekend I set out to find something that was a real meal and still met the requirements of my meal plan. In my Eat Well Lose Weight magazine I scored and found this recipe.

GREEK VEGETABLE AND FETA CHEESE PIE

1 Tbsp olive oil

1 cup chopped onion

3/4 cup chopped red sweet pepper

2 1/2 cups thinly sliced zucchini

1 10oz package frozen chopped spinach, thawed and well drained

2 cloves garlic, minced

1/4 tsp salt

1 1/2 cups evaporated low-fat milk

2 eggs, lightly beaten

1/4 tsp salt

1/4 tsp fresh ground pepper

1/8 tsp ground nutmeg

10 sheets frozen phyllo dough, thawed

Nonstick cooking spray

2 oz reduced fat feta cheese, crumbled

In a large skillet heat oil over medium-high heat. Add onion and pepper; cook about 4 minutes until vegetables are tender. Add zucchini; cook just until zucchini begins to brown. Add spinach, garlic, and 1/4 tsp salt. Cook 2 minutes more.

In a small bowl combine evaporated milk, eggs, 1/4 tsp salt, pepper and nutmeg.

Coat a 9-inch pie plate with cooking spray. Unfold phyllo dough. Place 1 sheet in pie plate, lightly coat with cooking spray, gently pressing into bottom and up sides. Repeat with remaining sheets in a crisscross pattern. Spoon vegetable mixture evenly over phyllo; sprinkle with cheese.Pour egg mixture over all. Fold overlapping ends of phyllo toward center of pie plate. Coat the top with cooking spray; gently press to hold shape.

Bake at 375 for about 40 minutes or until a knife inserted off center comes out clean (mine took about 15 minutes longer). Cool for 15 minutes on a wire rack.

RATINGS:

Heather - 10 - "WOW!!"

Brad - 14 - "Holy sh*t balls this pie is awesome" (via text message)

NOTES:

I didn't have quite enough zucchini so I threw in some asparagus as well.

My mom always used old papers when she using nonstick spray to contain the spray.

It makes clean up so much easier.

This was a HUGE hit. It is tasty, filling, light and easy to make. When I asked Brad if I should make it again he said "yes yes a thousand times yes".



Black Bean Burgers

From Everyday Food...
http://www.marthastewart.com/891255/black-bean-burgers-pickled-onions

Since I wasn't making the kids join me in my Meatless March, I thought I'd make one of their favorites - sliders.

I knew that I had to make the bean burgers at the beginning of the month (this was March 5) because by the end of the month I feared that I might begin to drool from the smell of hamburger.  LOL

You can see from the photo above that these looked gross.  I made the black beans from scratch - soaked them and cooked them as well as I could from gleaning info on the internet.

To tell you the truth - they didn't look any more appetizing once they were cooked either.

I didn't make the pickled onions indicated in the original recipe but I did cut up my very first avocado to accompany the black bean slider burgers.  These, to my surprise, turned out to really really good.  Even looking at them again now makes my stomach growl.  The tomato and avocado were great additions to this burger.

As much as I tried to bribe the other members of my family to taste a tiny corner of these burgers their mouths mysteriously glued themselves shut and their eyelids snapped closed in protest.  Sheesh.  I thought I was the picky eater in the family.  Pfffft!

Spinach Manicotti in Creamy Tomato Sauce

From Everyday Food - Dec 2010 issue as seen here:

http://www.marthastewart.com/326621/spinach-manicotti-in-creamy-tomato-sauce

I have spent the month of March not eating meat.  It is a thing that I am doing on another blog where I am giving something up each month - just for kicks. No meat eating isn't something I wish to continue but it's been a fun experiment and I got to try some new and unique recipes along the way.  I've been a real slacker at blogging them though so expect to see a few of them over the next few days.

In the above photo I was attempting to do what the recipe said and I diligently snipped the corner of the ziploc bag off to squeeze the filling gently into the manicotti.

10 minutes later amidst muttered curses and threats issued to the innocent looking plastic bag I tore the bag open and used a small long spoon instead.  The spoon resulted in a far more satisfactory experience.

This was good.  The kids weren't there to try this but Husband of Cheerios really loved this and I thought it was pretty good too.

Would I make it again? Hmm...probably but it wouldn't be something I would make often.  I know the kids would hate it.  :)

Summer Borcht and buns!

OK so this is a soup that you have to keep an open mind about, it s a recipe passed down many generations from large Mennonite families. This particular version comes from my grandmother who is greatly missed, she had 18 children, so you see the recipe is large! I still make it in this quantity because we put it in several containers in the fridge and eat it for a week! My family goes CRAZY for it, even my 8 year old loves it. I'd have to say it's an acquired taste. I'm posting it for the brave few who might try it, once you get a taste for it, you will make it in the quantities that I make lol!! It's always so sad when it's done. It is called summer borscht because it is FILLED with summer greens as you will see in the recipe, we used to call it marijuana soup when we were young and thought we were funny.

Now there is one ingredient that is tough to find, either you grow it and freeze it like I do, or sometimes you can find it in those nice little plastic containers of fresh herbs in the grocery store, but as of late, I cannot find it anymore. Luckily this can be substituted quite well with...another odd ingredient... BEET LEAVES lol!! Shame on me, I have been known to sneak a few leaves off the beets in the grocery store cause well...other people just throw them in the garbage lol!! TERRIBLE!! I had another option once, my neighbor brought me to his backyard to show me his gardens and he happened to grow a lot of beets. He also mentioned once that urine was really good for growing plants and vegetables....also he is such an awesome environmentalist that he doesn't waste any of his bathwater by simply draining it, he uses it to water his plants, what an awesome guy!! Anyway, short story long, I now shoplift the beet leaves from the grocery store....

This is best served up with FRESH buns, recipe to follow. I would give you a much better recipe but heck I am not my mother and cannot make a freezer full of buns at one time, so I sufficed with this recipe I found online. If you are interested in the BIG recipe of mouth watering buns/bread I can certainly pass it on and I will take a picture of how much it makes next time my mom makes her recipe lol!!  P.S.  My soup is boiling in the picture hence the bubbles on top!

Summer Borscht
(feel free to half, or even quarter this recipe, I suggest quarter when you first try it, remembering to keep an open mind and have no expectations for what it will taste like, it is like no other potato soup you will have tried)

10 cups soup stock made by boiling a smoked ham and 2 onions chopped for 1 hour.

Add 2 cups of a mixture of chopped greens including:
Sorrel
beet leaves
green onions (about 3 bunches)
FRESH dill (around 3 tbsp)

and around 6 cups cubed potatoes
salt to taste

Cook until potatoes are done.

take off the heat and let cool for a while, then add 1 litre of buttermilk and bring to a boil again.

then WA LA, you are done! Here is what it looks like... generally, this soup had probably more greens but hey, whatever floats your boat.

ok on to the buns!

Sweet Dinner Rolls

Ingredients

• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Directions

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.

Bryan Voltaggio's Pulled Pork Sandwiches

Top Chef is one of my favorite Food Network Shows, I have watched every season. Last week I was surfing the Williams-Sonoma web site and was thrilled to find recipes from the Volataggio brothers, two of my favorite chefs from the shows. I printed out several recipes to try and this one topped this list (stay tuned for more).

Bryan Voltaggio's Pulled Pork Sandwiches

True Kansas City barbecue is pit-cooked low and slow and spiced with smoky-sweet tomato sauce. Crispy burnt ends are a local legend. Inspired by the burnt ends at Danny Edwards Blvd. BBQ in Kansas City, MO, chef Bryan Voltaggio created these pulled pork sandwiches so you can replicate that smoky, spicy flavor at home.

• 1/4 cup lightly packed dark brown sugar
• 2 Tbs. kosher salt
• 2 Tbs. paprika
• 1 Tbs. freshly ground pepper
• 1 tsp. dried thyme
• 2 tsp. ground coriander
• 1 Tbs. dried English mustard
• 2 tsp. ground fennel seed
• 2 tsp. garlic powder or onion powder
• 1 pork shoulder, 3 to 4 lb.
• 6 garlic cloves, peeled
• 1 1/2 cups apple juice
• 1/2 cup water
• Soft white dinner rolls for serving
• Cowtown barbecue sauce for serving

In a bowl, stir together the brown sugar, salt, paprika, pepper, thyme, coriander, dried mustard, fennel and garlic powder.

Score a diamond pattern on the fatty side of the pork. Insert the knife tip into the pork to create 6 small pockets, spacing them evenly. Insert 1 garlic clove into each pocket. Generously rub the pork on all sides with 6 to 8 Tbs. of the spice mixture; reserve the remaining mixture. Wrap the pork with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Preheat an oven to 350°F.

Remove the plastic wrap from the pork. Place the pork, fat side up, in the oven-safe insert of a slow cooker. Transfer to the oven and roast until the top of the pork starts to crisp, 45 to 60 minutes. Transfer the insert to the slow-cooker base and add the apple juice and water. Cover and cook on low according to the manufacturer’s instructions, turning the pork occasionally, until the meat pulls apart easily with a fork, 6 to 7 hours.

Transfer the pork to a deep bowl. Using 2 forks, pull the meat apart into large shreds or, using a cleaver, chop it into large chunks. Cover the bowl with plastic wrap.

(I skipped this part since I don't have one of these) Using a handheld smoking gun, smoke with 2 to 3 chambers of applewood chips. Let stand for 5 to 10 minutes.

Strain the cooking sauce into a bowl. Ladle 1/2 to 3/4 cup sauce over the pork. Stir in 1 to 2 tsp. of the reserved spice mixture. Serve immediately with rolls and barbecue sauce. Serves 6 to 8.

Recipe by Chef Bryan Voltaggio, inspired by Danny Edwards Blvd. BBQ, Kansas City, MO.

RATINGS:

Heather - 10 - "Definite make again"

Brad - 10 - "Sublime"

NOTES:

We ate this as simply shredded pork with some veggies on the side. Brad is going to have sandwiches tomorrow for lunch.

There was quite a bit of leftover juice in the crock pot so I separated and strained it and made some gravy.

Rigatoni with Broccoli and Sausage

Earlier this week I grabbed my newest Everyday Food  (Issue #90) to sit down and do my menu planning. One thing I wanted to find was a new recipe using sausage as we had 1/2 a package left in the fridge. Much to my surprise, right on the cover was this recipe!! Now that's menu planning made easy.

RIGATONI WITH BROCCOLI AND SAUSAGE

coarse salt and ground pepper

1 lb rigatoni

2 heads broccoli, cut into florets

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 tbsp finely grated lemon zest

2 tbsp lemon juice

4 anchovy fillets, minced (I OMITTED)

1 lb sweet Italian sausage, casings removed

Parmesan, grated, for serving

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Step 2

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies (I get the willies even typing this word), 1/2 tsp salt and 1/4 tsp pepper.

Step 3

Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 - 10 minutes. Remove from heat, return pasta and broccoli to pot, add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

RATINGS:

Heather - 10 - "Love the lemon"

Brad - 10 - "Fan-freaking-tastic"

NOTES:

I don't think the anchovies would have made a difference.

I used Parmesan Petals from Costco, we love them.

Honey-Chipotle Turkey Meatballs

Yet another recipe from the January/February 2012 Everyday Food. I did say that it was full of great sounding recipes ; )

This recipe got chosen for two reasons.

1. Brad loves meatballs and he loves meatballs in a sweet and sticky sauce even more!

2. A while ago I opened a can of Chipotles in Adobo for another recipe. Because I am such a wimp a whole can is enough to last me a year though! So to minimize waste and always have some on hand, I froze them individually in snack size zipper bags.

HONEY-CHIPOTLE TURKEY MEATBALLS

http://www.marthastewart.com/872905/honey-chipotle-turkey-meatballs

RATINGS:

Heather - 9.5 - "A great turkey meatball"

Brad - 10 - "When can we have these again"

NOTES:

I made up the meatballs and the sauce in the afternoon, so that all Brad had to do was cook them. This worked really well. I might even make up a batch to freeze and have ready for a quick meal another time.
I only used 1/2 a Tbsp of chipotle which isn't much and I am going to have to cut that in half again, I am such a wimp.

This recipe was intended as an appetizer, and would be great that way. We enjoyed it as a meal with rice and steamed asparagus.

Ham, Macaroni & Broccoli Bake...I think

I have this picture on my camera card

I remember our whole family including both kids really liking this.  We liked it so much that I have it on our menu plan for next weekend and I put there right after we finished eating this last month.  I went to make my weekly grocery list today and can't find the recipe anywhere.  It figures right?

Loving Google as I do I searched for the term listed on my weekly menu plan: Ham, Macaroni and Broccoli Bake.  The first hit was this one.  Yay google!!  Something in my memory clicked - the recipe WAS from the Southern Food website.  Pretty sure this is it.  We'll be trying it out again next weekend to be sure.  :)

Mexican Chicken Tortilla Soup

The January/February 2012 issue of Everyday Food is jam packed with great light recipes.

I have tried tortilla soup at several restaurants so I was excited when I saw this recipe and had high expectations.

MEXICAN CHICKEN TORTILLA SOUP

http://www.marthastewart.com/872962/mexican-chicken-tortilla-soup

RATINGS:

Heather - 10 - "Exceeded my expectations"

Brad - 9 - "Was not looking forward to this, but it's great"

NOTES:

I couldn't find cojita cheese so I used feta.

Make sure you serve with the lime wedge. It it perfect.

Beef and Pineapple Red Curry

The current issue of Everyday Food Magazine "have you tried?" section features Thai curry paste. I had half a pineapple left so I thought that I would give this recipe a try.

BEEF AND PINEAPPLE RED CURRY

1 Tbsp vegetable oil

1/4 cup red curry paste

1 pound sirloin steak, cut against the grain in very thin strips

1/2 pound green beans cut in half crosswise

2 cups large diced pineapple

1 1/2 cups low sodium chicken broth

1 cup unsweetened coconut milk

1/2 cup fresh basil leaves, torn

In a large skillet or wok, heat oil over medium-high. Add curry paste and cook stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice topped with basil.

RATINGS:

Heather - 8 - "OK, but not great, I like the basil"

Brad - 7.5 - "Too spicy for me"

NOTES:

I only used 1/4 of the red curry and even that was toooooo spicy for both of us. The container of red curry paste I bought is going to last 20 years at this rate.

I used light coconut milk and the sauce was very runny. I added cornstarch to thicken it, as I like my sauces a bit thicker. If I make this again I would try regular coconut milk.

It was a fast and easy recipe to make.

Mushroom Swiss Turkey Bugers

This recipe comes from the July/August 2011 issue of Everyday Food Magazine. I made it based on a recommendation from my sister. I made them in the morning and put them in the fridge and this was a great time saver for when I got home from work. I forgot the onions and red peppers in my mad dash but they were good as they were.

http://www.marthastewart.com/852359/mushroom-swiss-turkey-burgers

RATINGS:

Heather, Brad and Company - 9 - "A good alternative burger"

Rachael Ray Glazed Chicken & Peaches with cheese & bacon biscuits

As adapted from Rachael Ray's Look & Cook

Similar to this recipe on the web here
for the Chicken & Peaches and here for the bacon cheese biscuits

Chicken

Ingredients

• 2 tablespoons butter
• 4 peaches, pitted and thickly sliced or halved
• 1/2 lemon, juiced
• 1 1/2 tablespoons extra virgin olive oil (EVOO), divided
• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 1 shallot, chopped
• 1 2-inch piece of fresh ginger root, grated or minced
• 3/4 cup chicken stock
• 2/3 cup peach preserves
• 2 teaspoons hot sauce, such as Frank's Red Hot brand
• 2 tablespoons Worcestershire sauce

Serves 4

Preparation

Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.


Biscuits

Ingredients

• A drizzle of extra virgin olive oil (EVOO)
• 2 slices smoky bacon, finely chopped
• 1 small box biscuit mix, such as Jiffy brand, or measured mix for 8 drop biscuits
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded sharp yellow cheddar cheese

Serves 4

Preparation

Pre-heat the oven according to the package directions for the drop biscuits.
Heat a small skillet with a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, about 2-3 minutes.
Put the biscuit mix in a bowl and add the bacon, 1 tablespoon of the bacon drippings and the nutmeg. Add any additional ingredients according to the package directions to form a drop biscuit. Fold in half of the cheese and arrange the drop biscuits on a baking sheet. Sprinkle the tops of the biscuits with the remaining cheese and bake until golden, about 10-12 minutes.
Remove the biscuits from the oven to a serving dish or bread basket and serve hot.

The biscuits were good but very very heavy.  The kids loved them.  Although me and Husband of Cheerios liked the biscuits we prefer a lighter biscuit.

The chicken was excellent!  Mr Picky did not agree with peaches being in his supper and Miss Almost Vegetarian declared that there was pepper on it and would not eat it.  After much threatening and bribery she did eat a bite of peaches but still wouldn't admit that they tasted fine.  We will make this again, but only when the kids aren't home.  :)