Friday, August 9th, 2013 - Braised Pork Chops

Recipe: The New Slow Cooker Cookbook, pg. 62

3 large bone-in pork loin chops
salt and pepper
2 tablespoons olive oil
2 slices Canadian bacon, chopped
1 yellow onion, chopped
6 garlic cloves, chopped
1 cup chicken broth
2 tablespoons apple cider vinegar


Season pork chops generously on both sides with salt and pepper.  In a large stock pot, heat olive oil over medium-high heat.  Working in batches, add the chops and sear, until golden brown on both sides and transfer to the slow cooker.

Add the bacon and onion and saute until they begin to brown.  Add the garlic, then pour in the chicken broth and stir to dislodge any browned bits.  Stir in the vinegar, salt, and pepper.  Transfer contents to the slow cooker.

Cover and cook for 5 or 6 hours on low.


This was also good, but pretty generic.  Didn't have any popping flavors, but good slow cooker recipe.

Wednesday, August 7th, 2013 - Chicken Tortilla Soup

Recipe: From The New Slow Cooker, pg. 100

1 can (15 oz.) crushed tomatoes
1 yellow onion, coarsely chopped
3 garlic cloves, smashed
1 jalapeno, seeded and chopped coarsely
5 1.2 cups chicken stock
1 lb (7 pieces) boneless, skinless chicken thighs
2 limes
1 teaspoon red wine vinegar
1 teaspoon ground cumin
4 bay leaves
salt and pepper
1 can (15 oz.) of corn
1 avocado
cilantro
tortilla chips


In a blender, combine tomatoes, onion, garlic, jalapeno and 1 cup of the stock.  Process until smooth.  Pour in a slow cooker.

Add the chicken thighs, remain 4 1/2 cups stock, the juice of 1 lime, cumin, bay leaves, salt, and pepper.  Cover and cook on low for 5 hours.

Transfer chicken pieces to a large cutting board.  Shred the chicken and add back to the sow cooker.  Add the corn and cook for another 15 minutes.

Remove and discard the bay leaves.  Serve with avocado, cilantro, extra lime, and tortilla chips.




This was much better than any other recipe I've made so it's a keeper.  I would add less crushed tomatoes and more broth.  It made enough for 7 bowls of soup, or two dinners for two and one lunch.  This took 30 minutes of prep time in the morning and another 15 or 20 minutes in the evening.

Sunday, July 21st, 2013 - Braised Brussel Sprouts

Recipe: From Test Kitchen book


It turned out well!  I could make these again.

Sunday, July 21st, 2013 - Teriyaki Chicken

Recipe: http://www.foodnetwork.com/recipes/nigella-lawson/chicken-teriyaki-recipe/index.html

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
Splash sesame oil
1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon peanut oil
1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions
Directions
Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

Add the prepared chicken pieces and leave for 15 minutes.

Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.

Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.

Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

I made this a long time ago, but didn't document it.  I remember it turned out well, so make it again!

Monday, May 13th, 2013 - Breakfast Quesdillas

Recipe: http://thepioneerwoman.com/cooking/2013/04/breakfast-quesadillas/

Ingredients

• 1 pound Thin Bacon
•  Butter
• 1 whole Onion, Diced
• 1 whole Bell Pepper (any Color), Seeded And Diced
• 1 whole Jalapeno, Seeded And Diced
• 8 whole Eggs
• 1/4 cup Half-and-half
•  Salt And Pepper, to taste
• 6 whole Tortillas (regular Or Whole Grain)
• 1-1/2 cup Freshly Grated Cheddar And Monterey Jack Cheese
•  Avocado Slices (optional)
•  Pico De Gallo, For Serving
•  Sour Cream For Serving

Preparation Instructions

Note: This recipe makes 3 quesadillas, which should serve 6 people.

Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.

Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat.

Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside.

To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla.

Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients.

Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!)

Changes: No jalapeno, used milk instead of half and half, used green bell pepper, used turkey bacon



This was great!  Really happy with this and will make it again.

Sunday, May 11th, 2013 - Potato Soup

Recipe: http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
•  Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Changes: Didn't have cajun spice

Thoughts: This was fine for a potato soup, but I made the whole recipe and it made way too much.  I would definitely half the amount of potatoes, but maybe keep the amount of carrots and celery.

Saturday, May 4th, 2013 - Sour Cream Pancakes

Recipe: http://thepioneerwoman.com/cooking/2013/04/edna-maes-sour-cream-pancakes/

Ingredients

• 1 cup Sour Cream
• 7 Tablespoons All-purpose Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
•  Butter, For Frying And Serving
•  Warm Syrup, For Serving

Preparation Instructions

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Changes:  I added an extra tablespoon or two of flour.

These were good (even better than Test Kitchen pancakes), but did not make a lot.  Always double the recipe.

Saturday February 2nd, 2013 - Shrimp and Artichoke Pasta

Recipe: http://www.simplyrecipes.com/recipes/shrimp_and_artichoke_pasta/


I made this for myself as a quick dinner and I liked it.  It was a nice change.

Saturday, January 5th, 2013 - Ginger Pork Lettuce Wraps

Recipe: From The New Slow Cooker, pg. 69

Changes: Did not use sherry, so doubled the soy sauce.  I also doubles the beef broth to make sure there was enough liquid.  I didn't understand the instructions for the ginger so I got fresh chopped ginger instead.  I used cilantro.

I cooked it for 3 hours at the end and it was done enough.  It did not need 4 hours.

We made the lettuce cups with rice and the meat mixture with soy sauce drizzling on top.  It was good.  I might not do the star anise next time and maybe more ginger to see how that tastes.

Tuesday, December 11th, 2012 - Buttermilk Roast Chicken

Recipe:  http://smittenkitchen.com/blog/2012/01/buttermilk-roast-chicken/

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Changes:  I just used drumsticks like the cook did.  I think I didn't put in all of the paprika, but I remember thinking that I should have.

I left it in the fridge for 48 hours and that was fine.  I roasted them for 30 minutes, but they still were not done in the middle because I put them straight from the fridge into the oven.

This was good and easy so I want to keep making it.