Saturday, November 3rd, 2012 - Pork Barbacoa

I made Pork Barbacoa, Lime Cilantro Rice, and Creamy Tomatillo Dressing.

Pork or Chicken Barbacoa—a sweet pork like in Café Rio salads and burritos

2-3 pounds pork loin roast or 5-6 chicken breast halves

½ cup dark brown sugar

½ cup. Worcestershire sauce

½ tsp. oregano

½ tsp. ginger powder

1 tsp salt

1 tsp. dry chili powder

1 tsp. garlic powder

2 Tbs. dried minced onion

1/8 tsp. chipotle chili pepper (optional)

½ -1 cup water

----

15 oz. can red enchilada sauce

½ cup dark brown sugar

Cook the above (except the last two ingredients) in crockpot 4 hours, high. Drain (toss juice in pot) and Shred the meat.

Warm on stove with the enchilada sauce and the additional brown sugar.

Serve either as a salad, see following recipes, or as burritos.

Lime Cilantro Rice

1 cup white rice

2 cups chicken broth

2 tbs. lime juice

¼-1/2 cup fresh chopped cilantro

½ cup green enchilada sauce

½ Tbs. garlic powder

1 Tbs. minced dry onion

Pinch of salt

Cook rice according to directions using broth instead of water and cooking with 1 Tbs. of the lime juice, ½ tbs. garlic, 1 Tbs. dry onion and salt.  When cooked, add the cilantro,  the rest of the lime juice, and the enchilada sauce.

Creamy Tomatillo Dressing

In a blender:

3-8 tomatillos, depending on size, peeled,  cut into quarters 9about 1 ½ cups)

Juice of half a lime

½ cup buttermilk

½ cup mayonnaise

½ cup sour cream

1 pkg. ranch buttermilk dressing mix

1 cup fresh cilantro

5 green onions, using bottom 5 inches

2 cloves garlic, crushed

4 tsp. sugar

1 jalapeno (Anaheim for less hot)

½ tsp. salt

Blend until smooth.  Refrigerate at least 1 hour.

We made soft tacos from this with the meat, rice, monterey jack shredded cheese, dressing, and pinto beans.

Changes: I forgot to by the red enchilada sauce, but I actually liked it without it and won't add it in again.  The full amount of dressing is way too much.  I am only going to make half in the future, though I don't know what I will do with the extra ingredients.

I also skipped the extra spices in the rice and I liked it better that way.

Sunday, October 21st, 2012 - Pulled Pork

Recipe:

2 lbs. pork shoulder
12 oz. coke and room temperature
favorite barbecue sauce
favorite spices and herbs

Place pork in a slow cooker and turned on to low.  Rub pulled pork with kosher salt, pepper, and ground mustard, then rub with some barbecue sauce.  Pour in two-thirds coke and one-third water until it's halfway up the meat.  Cook for 6 hours on low.  Pull it apart and then add more barbecue sauce before serving.

Sunday, October 14th - Chicken with Mushrooms and Artichokes

Recipe: http://thepioneerwoman.com/cooking/2010/04/chicken-with-mushrooms-and-artichokes/

Ingredients

• 8 whole Chicken Legs Or Thighs
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 16 ounces, weight White Mushrooms, Sliced
• 5 whole Garlic Cloves, Minced
• 1/2 cup White Wine, Or More To Taste
• 2 cups Chicken Broth (More As Needed)
• 1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
• 1 cup Heavy Cream
• Freshly Chopped Chives To Taste
• Freshly Grated Parmesan
• 16 ounces, weight Pasta - Cooked And Drained

Preparation Instructions

Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth---you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn't completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan. Yum!

Changes: I only did half this recipe and that was already enough for two nights of food.  I used boneless skinless chicken thighs and that was fine.  I also added dried basil at the end instead of chives and I liked that better.

I liked the taste of the canned artichokes, so this is a keeper.

Monday, June 11th, 2012 - Chicken Couscous Salad with Feta

Recipe: From Amy Charles

Notes:

Only cook 1 cup of couscous, use all of the red bell pepper, and green onions, double the amount of olive oil and red wine vinegar for more taste (so do normal amount listed in ingredients, since you cut the recipe in half)

Sunday, June 10, 20120 - Japanese Beef on Rice

Recipe: From Harumi's Japanese Cooking, pg. 59

My version:

Serves 2 for a small meal

1/2 large onion
1/2 pound thinly sliced beef
1 cup chicken broth
1/2 cup water
1/3 cup soy sauce
1/3 cup mirin
2 tablespoons sugar
1 1/2 cups cooked rice

1. Slice the onions into half moons, slice the beef into strips if needed.

2. In the 10-inch, deep skillet, bring chicken broth and water to simmer.  Add the soy sauce, mirin, and sugar.  Add the onions and simmer with an aluminum drop lid for a five minutes.

3. Add the beef and cook with the drop lid until the beef looks done, but not overdone.

4. Put the rice into bowls and use tongs to place the beef and onions over the rice.  Ladle some of the sauce over the beef and rice.


Changes: Maybe try turning off the heat, then putting in the meat because it cooks too fast.

May 26th, 2012- Egg Drop Soup

Recipe: From Harumi's Japanese Cooking, pg. 45

Ingredients:
4 cups dashi stock or fish stock
1 tablespoon mirin (think about adding more)
1.5 tablespoons soy sauce (think about doubling this)
2 teaspoons water mixed with 1 teaspoon cornstarch
2 eggs
green onions
salt

1. Warm the dashi or fish stock in a pan.  Once it has come to the boil, ad the mirin and soy sauces then gently thicken with cornstarch.

2. In a separate bowl lightly beat the eggs and add to the heated stock.  Simmer for a few minutes, making sure not to overcook the eggs.  Turn off the heat, pour into individual bowls, dress with green onions.


Changes: I used seafood stock since I couldn't find dashi and it was an okay substitution.  I would try to find dashi next time.  I would also add more soy sauce and mirin than is called for.

Sunday, May 20th, 2012 - Pot of Beans

Recipe: http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/

Ingredients:
2 cups pinto beans
4 slices thick bacon
chili powder
garlic
cumin
salt
pepper
sour cream
cheese

Soak the beans for several hours for faster cooking time.  Otherwise, dump beans into a pot and fill with water just one inch above beans.  Add the bacon.  Cook for 2 to 3 hours.  I soaked mine for 6 hours and they were ready in 1.5 to 2 hours.  Add chili powder, garlic, cumin, salt, and pepper to taste.  Garnish with sour cream and cheese when served.


I liked this and will make it again, though, only as a side dish because this is too much for Darren.

Saturday, May 19th 2012, Asparagus Pasta with lemon

Recipe:

Serves 4
1/2 lb. asparagus
12 oz. penne pasta
3 tablespoons unsalted butter
1/3 cup heavy cream
grated zest and juice of one lemon
1 tablespoon finely chopped parsley
grated parmesan cheese


Break off the tough ends of the asparagus.  Cut the stalks at an angle every 1 or 2 inches, leaving the tips whole.  Steam the asparagus 7 or 8 minutes, under tender but still crisp.  Rinse in cold water and drain.

Cook the pasta in a pot of salted boiling water until al dente.

Warm the cream and butter in the same pot the asparagus was in over low heat and simmer for a couple of minutes.  Add the cooked asparagus and the lemon zest and juice.  Take off the heat and leave for 5 minutes for the flavors to blend.

Drain the pasta after it is cooked, keeping a tablespoon of the pasta water.  Combine with the asparagus and sauce, adding pasta water to thin out the cream.

Stir, season with salt and pepper, add the parsley and serve.  Add parmesan cheese.


Changes:

I used maybe 3/4 lb. of asparagus and 3 cups of pasta.  I didn't feel like there was enough sauce so I added another tablespoon of butter and more heavy cream.    I think this is a must.  I used tiny asparagus so I only steamed them for 5 minutes.  I cooked the pasta for 8 minutes.  I should have added more parsley, don't be afraid to add full tablespoon.

I served with fresh strawberries.  This was good and I want to make this again.

Friday, May 18, 2012 - Boiled Potatoes with Lemon, Parsley, and Butter

6 red potatoes
1/3 to 1/2 tablespoon salt
2 tablespoons butter
Italian parsley
1 lemon

I followed the directions in the New Best Recipe Book, pg. 190.

Changes:  Get really small potatoes, use more lemon zest and parsley.

Friday, May 18, 2012 - Pan-fried Dover Sole

I bought four very small pieces of Dover Sole that together weighed .5 pounds.  I dried them on a paper towel skin-side up.  I salted them with kosher salt and coarse ground pepper.  I heated up a teaspoon of vegetable oil and then fried them on each side just a few minutes.  They fell apart though as I was taking them out of the pan.  They tasted good, but just fell apart, so the presentation wasn't very nice.

Monday, April 16, 2012 - Risotto with Peas and Asparagus

Recipe: http://www.marthastewart.com/343436/spring-risotto-with-peas-and-zucchini

Ingredients

• • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 3 tablespoons butter
  • 1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese

Directions

1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
2. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Changes: I used 1 lb. of asparagus instead of zucchini, and I didn't add the 1/2 dry white wine.

Thoughts:  I liked this a lot and I will keep this.  I would not add the 1 tsp of salt because it makes it too salty.