October 31, 2013
Bottom left: Close the ball over the stuffing's and carefully flatten. Then add a small thumb print to the middle of the burger. Add a little Worcestershire sauce to the top. Then they are grill ready.
Top right: Yummy grilled stuffed bacon cheese burgers.
Bottom right: Two onions (white and red). Put a tablespoon of butter on top then add a beef bullion cube and wrap in foil. Through on the grill for about half an hour. Best onion for your burgers.
To the ground beef I added: chopped fresh cilantro and parsley, 1 packet of dry ranch dressing (this is the secret weapon), steak seasoning, pepper, grated onion (about 1 tablespoon).
This was a day where we sorted 10 tons of grapes such as Merlot, Malbec and Cab franc. These are Merlot grapes. So the grapes go from the large Tupperware looking containers which have been picked by hand from the vine. Then they make the journey across a sorting table where all the yucky stuff is picked out by hand. By yucky stuff I mean anything from leaves to spiders. Some grapes get de-stemmed such as. Then individual grapes get to be crushed to make the beautiful juice to make wine!
I can not and will not take credit for how amazing these to recipes are. Why!?! Because these recipes are found on thepioneerwoman.com. I have been following here from the beginning. In some ways I can say she taught me how to cook. Whenever I am stumped or want an amazing recipe that will always turn out I check out what the pioneer woman has to say. I might be one of her biggest fans and foody clones. I give you endless THANK YOU'S Ree Drummond!
|Root Beer Pulled Pork|
1 Pork roast/pork butt
1 bottle of your favorite BBQ sauce
1 8oz can chipotle peppers (I use the sauce and not the peppers because the peppers make it to spicy for my liking)
1 bottle of Root beer
4 cloves of garlic, minced
1 medium onion, chopped
Seasoning: The cowboy McCormick or steak seasoning, salt and pepper
1/4 cup brown sugar
1 tsp liquid smoke
~Preheat the crock pot to low
~ Rub the pork with the seasonings then in a large skillet brown the pork on all sides
~Put the BBQ sauce, chipotle sauce, brown sugar, liquid smoke in the blender and puree... check the spicy to sweet ratio at this point and adjust the seasoning to your liking
~Put the browned pork in the crock pot with onions and garlic
~Pour BBQ sauce mixture over that and then top with root beer until the pork is completely covered
~Low and slow for 6-8 hours
~ shred up the pork about twenty minutes before serving and then place back into the crock pot with that yummy liquid.
I served it on Hawaiian rolls with coleslaw.
October 29, 2013
I do a dry rub which I change every time I make it. So the recipe is still evolving. But it always has brown sugar, cumin, smoked paprika, white pepper, onion/garlic powder and that's where I start it. I marinate the ribs for 8 hours/overnight.
The same goes for my BBQ sauce... But on these bad boys I started with a whole bottle of sweet baby rays BBQ sauce, 1/4 cup apricot preserves, couple drops of liquid smoke, 2-3 tablespoons of brown sugar and a roasted jalapeno chopped up, half an onion sauteed, 3 tablespoons minced garlic PUT all of this in the blender and blend baby blend. Taste test and taste test until you love it!
After marinating ribs wrap them tightly in heavy duty foil. Put on them on a roasting pan. Place on middle rack in oven. Roast at 275 degrees for 2 1/2 to 3 hours. Flip ribs half way through.
Take ribs out of the oven and finish on the grill (out of the tin foil). Low to medium heat for 20 to 30 minutes to get a nice smoky char flavor. Basting with the BBQ sauce.
I served the ribs for the premiere of the walking dead! Yum zombie ribs! No rib dinner is complete without baked beans and corn bread.
Recipe:4 medium potatoes - I used medium red potatoes, peeled
3-4 tablespoons of olive oil
4 minced garlic cloves
1 medium onion, chopped
1/2 green bell pepper & 1/2 red bell pepper chopped
3/4 lbs Spanish Chorizo sausage, casings removed, cut in 1/4 inch slices
salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon Chipotle seasoning or blackened Cajan seasoning
fresh parsley, green onion, cilantro chopped
Side note: mix sour cream and franks hot sauce together for a topping... So good.
~ Boil potatoes for about 20-25 minutes, until fork tender
~Drain, cool a little bit and then cut into 1/4 inch slices.
~Heat frying pan- Saute garlic, onion, bell pepper until softened and add seasoning
~Add chorizo and cook for about 8 minutes or until chorizo is cooked through
~Add the potatoes without mushing them up.Taste to season to how you like the spice.
Top with: parsley or cilantro or green onion or all of them. Top with sour cream or franks hot sauce for extra yum.
That easy. So yum!
1-2 Tablespoons of olive oil
1 package of hot Italian sausage
2 tablespoons of minced garlic
1/2 medium onion, chopped
1 carrot, chopped
1 celery, chopped
1 carton of low sodium chicken broth
1 can of diced tomatoes or/and 1 cup of tomato sauce
1 1/2 cup of uncooked seashell pasta
1/2 cup (or more) Romano or Parmesan cheese
1 tablespoon of Italian seasoning
Salt and pepper to taste
2 cans of cannelloni beans drained and rinsed
fresh minced parsley
~In a large pot SAUTE onion, carrot, celery, garlic in olive oil until softened then add sausage to brown. ADD seasoning.
~Add broth and tomatoes/sauce to pot
~Stir in beans, 1/4 cup of the cheese, salt and pepper. Bring to a boil.
~Cover and simmer for about 8 minutes or until pasta is cooked to your liking. I add some fresh parsley at this point.
~Sprinkle each serving with cheese and fresh parsley if you like. I do because I really like cheese and sparsely.
I serve this with a simple salad but this time I roasted some yummy Brussel sprouts. Oh and lots of french bread for dipping!
Roast the butternut squash for about 50 minutes at 400 degrees. I coated the squash in olive oil, flesh side up, sprinkle with kosher salt, pepper, rosemary, garlic powder. I cut the squash in quarters. Try to take the skin off the squash before you roast it, I did not comply with this step and I wish I had. Then after the squash is roasted I plopped it in the food processor and pureed it (adding just a pinch more salt, pepper, rosemary and garlic powder).
about 3-4 cups butternut squash puree
4 cloves of garlic, minced and divided
15 oz part skim ricotta cheese
heaping 1/2 cup of grated Parmesan cheese
shredded Parmesan cheese for topping
1 1/2 tsp rosemary
1 1/2 tsp Black pepper
1/2 tsp cinnamon
1/2 tsp thyme
3/4 lbs mild Italian sausage - Pan fry with 1/2 chopped yellow onion and 1/2 minced garlic
whole box of lasagna noodles (12 ish)
~MIX ricotta, cheese, garlic, rosemary, pepper, thyme and cinnamon
~Preheat oven to 400 degrees
~13x9 glass pan, spread a little puree on the bottom of the pan then MIX the cooked sausage into the butternut squash puree.
~Add four noodles to the bottom of the pan then ADD the butternut/sausage mixture on top of the noodles. Then ADD a layer of noodles. Then add the ricotta mixture (it was thick so I just dolloped and carefully spread over the noodles). The repeat this process. I topped the final layer of noodles with half a jar of Alfredo sauce and a handful (or two) of Parmesan cheese.
~BAKE for 45 minutes