Friday, September 18, 2020

Saucy Leftover Pork and Egg Noodle Bake

 




Ingredients:

1 package of wavy egg noodles 

2 cans of cream of chicken soup

2 cans of Mexicorn (the kind mixed with chopped red and green peppers)

1 cup of shredded cheddar cheese

2 cups of bite-sized leftover pork

fresh cracked pepper to taste

Directions:

Boil the noodles for half of the time recommended on the package, drain and rinse them to stop them from overcooking.


Add the cans of soup, corn, and cheese to a large bowl and stir to combine. Don't drain the corn, you want that extra liquid for cooking. Gently fold in the noodles.


Pour the noodle mixture into a casserole dish that has been prepared with cooking spray. 


Preheat oven to 375 degrees. Bake covered for 20 minutes. Remove the cover and carefully stir the dish up a little to make sure the center gets piping hot. Continue to bake for another 20-25 minutes uncovered. The top should crisp up just a bit and the whole thing should be bubbling and warm.


THIS IS ANOTHER ONE THAT GABE LIKED A LOT 😀

Monday, September 14, 2020

Creamy Lemon Chicken (maddymoo) TOH




 Ingredients:

6 T. butter, divided 

12 oz. mushrooms, sliced 

6 boneless skinless boneless chicken thighs

all-purpose Flour (to dredge) 

1 c. chicken broth 

1 c. heavy whipping cream 

3 T. fresh lemon juice 

1/2 t. white pepper 

salt and pepper 



Directions:


Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tablespoons butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper and salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles.


This was DELICIOUS!!! Can't wait to make it again


 

Sunday, September 13, 2020

COPYCAT STARBUCKS COOL LIME REFRESHER





 Ingredients:

3 cups water

2 cups freshly squeezed lime juice

¼ cup fresh mint leaves, finely chopped

¾ cup cucumber, peeled and chopped

¾ cup sugar or sweetener

Limes for garnish (optional)


Directions:

Start by finely chopping the mint leaves and cucumber. Doing this will allow the juices and flavor to extract into the water better.

Next fill a pitcher with water and add the mint leaves and cucumber to it. You want to allow these to sit in the water for at least 15 minutes to infuse. I personally like to let mine infuse overnight.

Take a slotted spoon and remove the cucumbers and mint leaves from the water. It’s even easier if you have a special pitcher with a built in infuser.

Now add your lime juice and sugar and stir until well incorporated.


Thursday, September 10, 2020

Reddit's Murder Cookies





 Ingredients:

1 1/2 cups sugar

1 cup shortening

1/2 cup molasses

1 egg

3 1/2 cups flour

1 teaspoon salt

2 1/2 teaspoons baking soda

1 teaspoons cinnamon

1 teaspoon mace

1/4 cup milk


Directions:

Cream shortening and sugar. Add molasses and egg. Sift in dry ingredients- stir and then add milk

Drop by tablespoon onto a baking sheet lined with parchment paper.Press cookies down with a glass that has a floured bottom.

I cooked them at 350 for 12 to 14 minutes.


Leave the cookies on cookie sheets for about 5 minutes before removing to a rack.


Recipe from Reddit.


What are murder cookies, and why are they so named? The reality is not terribly morbid; they’re murder-related only by distant association. The short story is this: A Reddit user @NearKilroy was researching a murder that happened in her house many years ago. While hunting down its history she says she “fell down a rabbit hole” of local research, and discovered that a neighbor at the time had worked in a bakery making these cookies which were named their “recipe of the year.”


The cookies are very straightforward and simple: Cream sugar and shortening together with molasses, then beat in flour and spices (I substituted a mix of nutmeg and cinnamon for the mace). The dough is thick and sticky, and you drop it by spoonfuls and then press them into rounds with the bottom of a glass. I baked at 350 for about 12 minutes .


Personal note- last batch of cookies I made in my oven, need to buy another one. Maybe they murdered the oven- LOL 😉

Monday, September 7, 2020

Mexican Slow Cooked Pulled Pork

 




Ingredients:

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)

3-4 teaspoons salt

1 teaspoon pepper

1 tablespoon dried oregano (or Mexican oregano)

1 tablespoon ground cumin

1 large white onion , cut into wedges

8 cloves garlic , smashed

2 limes , juiced

2 large oranges , juiced (or 3/4 cup natural orange juice)

3/4 cup coke ( NOT DIET)

2 bay leaves


Directions:

Rinse and pat dry pork with a paper towel.

In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Remove pork and shred with two forks.

Save the liquid.

TO CRISP IN THE OVEN:

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

TO CRISP ON STOVE:

Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

We really like this recipe!


Saturday, September 5, 2020

Whipped Frozen Cherry Limeade

 



Ingredients:

½ cup sugar*

 ½ cup water*

 Zest of 1 large lime or 2 small limes

 ¼ cup freshly squeezed lime juice (from 2 limes)

 ¼ cup tart unsweetened cherry juice

 2 tablespoons half-and-half (optional) I didn't use

 2 ½ cups ice cubes

Directions:

Bring sugar and water to a simmer in a small saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Stir in lime zest and remove from heat. Cover and let steep for 1 hour, then strain the syrup through a fine-mesh sieve; discard the zest.

Add 1/2 cup of the simple syrup, lime juice, cherry juice, half-and-half (if using) and ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide among 4 8-ounce glasses and serve immediately.

* I didn't make the simple syrup. I had agave with stevia extract. 

I mixed the lime juice and cherry juice then added the agave to taste. Mixed in the zest. I didn't add the half and half.

It's been so hot here, upper 90's. This drink is very refreshing.

A make again.

Friday, September 4, 2020

Peach Cucumber Salsa




Ingredients:

 1 cup cucumber diced finely 

1 cup peaches diced finely 

1/2 cup red onion diced finely 

2 tablespoons jalapeño seeds removed, diced finely

3 tablespoons fresh cilantro chopped

1/2 tablespoon olive oil

1/2 teaspoon pepper

1 teaspoon  salt

2 tablespoons lime juice juice of 2 lime


Directions:

Finely chop cucumber, onion, peaches and jalapeño

In a large bowl, mix all ingredients until thoroughly combined.

Enjoy with chips.


I didn't have fresh peaches so used canned.


This is a healthy dish to serve for Labor Day.