3 1/2 pound pork roast
1 bottle taco sauce (8oz)
1 TBSP cumin
1 cup brown sugar
1 can coke (no diet)
Cook pork in crock pot on low for 6 hours (cover roast 1/2 with water.) Add ingredients to pork three hours before it is done.
Monday, February 23, 2009
Tuesday, December 9, 2008
English Toffee
This is a fabulous recipe from my mom's collection that we have enjoyed over the years.
1 lb Butter
2 cups sugar
2 TBSP corn syrup
1/4 tsp salt
6 TBS hot water
chopped nuts (walnuts or pecans)
chocolate chips (milk chocolate)
First, spread a thin layer of nuts on a cookie sheet. Once you start cooking the toffee, you will need to be constantly stirring. Combine butter, sugar, syrup, salt and water and boil until it reaches "soft crack" on a candy thermometer. Once it reaches soft crack, immediately dump on the cookie sheet and spread with a spatula or spoon. While still warm, but slightly hard, dump chocolate chips and spread until smooth. Dump nuts on top. Let chill until the chocolate hardens and break into pieces.
1 lb Butter
2 cups sugar
2 TBSP corn syrup
1/4 tsp salt
6 TBS hot water
chopped nuts (walnuts or pecans)
chocolate chips (milk chocolate)
First, spread a thin layer of nuts on a cookie sheet. Once you start cooking the toffee, you will need to be constantly stirring. Combine butter, sugar, syrup, salt and water and boil until it reaches "soft crack" on a candy thermometer. Once it reaches soft crack, immediately dump on the cookie sheet and spread with a spatula or spoon. While still warm, but slightly hard, dump chocolate chips and spread until smooth. Dump nuts on top. Let chill until the chocolate hardens and break into pieces.
Monday, November 17, 2008
Coconut Curry Basil Chicken
This recipe is so delicious! I got it from my brother and have made it a few times. The whole recipe feeds a bunch of people so if you have a small crowd, I would cut it in half. It is really yummy the next day and days after.
Marinade:
3 cloves garlic minced
1 cup soy sauce
1/4 cup rice vinegar
1 Tbsp ginger, minced
Main recipe Ingredients:
2 pounds skinless chicken breasts partially frozen (roughly 2 large breasts from Costco frozen)
2 medium size yellow onions (thick slices)
2 Tbsp minced fresh ginger (please don't use the stuff in the jar)
4 cloves garlic chopped (you can never have too much!!)
2 fresh jalapeno peppers (seeded and diced)
2 cans of coconut milk
1 cup soy sauce
1/3 cup rice vinegar
1/4 cup white wine (you may use the grocery store stuff but it is loaded with salt)
1 1/2 to 2 cups slivered fresh basil ( I usually purchase the large container of fresh basil at the store and use all of it)
1 package of Golden Curry (I use medium, but I like mine spicy). This is a curry paste found at any grocery store right next to the coconut milk. It is about the size and shape of a large Kit Kat candy bar.
3 to 4 medium sized potatoes peeled and cubed (I like my cubes larger then smaller)
1 pound baby carrots
Water for boiling potatoes (save reserved stock)
1 Tbsp yellow curry powder
Hot cooked rice (white, brown, basmati, jasmine,etc.)
1/8 cup peanut oil (more or less if needed)
With a sharp chef's knife, thinly slice (not too thin) the chicken. It is much easier to do this when the chicken is still partially frozen. Add in marinade ingredients with chicken and let sit overnight in fridge.
Boil (in a LARGE stockpot) carrots for about 3 minutes then add the potatoes (to make it even tastier I add some curry powder, soy sauce, and rice vinegar to the water flavoring the vegetables, YUMM). Boil for... frankly I don't know. I never time this. Until the carrots and potatoes break apart witha fork easily but not crunchy yet not too soft. Remove water except for about 1 1/2 cups and set aside the remaining water (you might need to use more). Start the next process about half way through boiling the vegetables.
Preheat large wok or your largest non-stick skillet on high heat until the rim is hot to the touch. Add a few tablespoons of the peanut oil (let sit for almost a minute). Add onion, garlic, ginger and jalapenos. Stir often and cook until onion softens (about 2 to 3 minutes). Don't let it stick to the pan. You may cry a little during this process. don't worry; it is part of the sacrifice to enjoy the final product. Spoon and transfer mixture to separate bowl then set aside.
Drain as much of the marinade from the chicken as possible. Squeeze it with your hand and even pat withpaper towel. Add another few tablespoons of peanut oil (let it get hot) add chicken strips to pan (don't clean pan from the onion mixture). make sure not to dump all the chicken in at the same time (if your pan is not large enough then cook the chicken in two separate times). You want the chicken to cook at high heat stirring constantly. Cook only for a couple of minutes (again at HIGH heat). Add white wine and cook for one more minute. Remove chicken and add to onion mixture.
Add chicken/onion mixture to vegetables. On medium heat add coconut milk, soy sauce, rice vinegar, package of Golden Curry (there are 6 to 8 chocolate like mini-bars), curry powder. Don't add the basil yet. Stir over medium heat constantly (not vigorous as you don't want to destroy the potatoes) until the Golden Curry paste bar melts (about 3-4 minutes). If the mixture is too thick during this process add water from your vegetable stock. You want the liquid to be the consistency of a thick gravy once the curry bar has melted. If you want the sauce extra saucy, you may add more water if needed. Add basil and stir for only 1 or 2 more minutes. Remove from heat, dish over hot rice and enjoy!
Marinade:
3 cloves garlic minced
1 cup soy sauce
1/4 cup rice vinegar
1 Tbsp ginger, minced
Main recipe Ingredients:
2 pounds skinless chicken breasts partially frozen (roughly 2 large breasts from Costco frozen)
2 medium size yellow onions (thick slices)
2 Tbsp minced fresh ginger (please don't use the stuff in the jar)
4 cloves garlic chopped (you can never have too much!!)
2 fresh jalapeno peppers (seeded and diced)
2 cans of coconut milk
1 cup soy sauce
1/3 cup rice vinegar
1/4 cup white wine (you may use the grocery store stuff but it is loaded with salt)
1 1/2 to 2 cups slivered fresh basil ( I usually purchase the large container of fresh basil at the store and use all of it)
1 package of Golden Curry (I use medium, but I like mine spicy). This is a curry paste found at any grocery store right next to the coconut milk. It is about the size and shape of a large Kit Kat candy bar.
3 to 4 medium sized potatoes peeled and cubed (I like my cubes larger then smaller)
1 pound baby carrots
Water for boiling potatoes (save reserved stock)
1 Tbsp yellow curry powder
Hot cooked rice (white, brown, basmati, jasmine,etc.)
1/8 cup peanut oil (more or less if needed)
With a sharp chef's knife, thinly slice (not too thin) the chicken. It is much easier to do this when the chicken is still partially frozen. Add in marinade ingredients with chicken and let sit overnight in fridge.
Boil (in a LARGE stockpot) carrots for about 3 minutes then add the potatoes (to make it even tastier I add some curry powder, soy sauce, and rice vinegar to the water flavoring the vegetables, YUMM). Boil for... frankly I don't know. I never time this. Until the carrots and potatoes break apart witha fork easily but not crunchy yet not too soft. Remove water except for about 1 1/2 cups and set aside the remaining water (you might need to use more). Start the next process about half way through boiling the vegetables.
Preheat large wok or your largest non-stick skillet on high heat until the rim is hot to the touch. Add a few tablespoons of the peanut oil (let sit for almost a minute). Add onion, garlic, ginger and jalapenos. Stir often and cook until onion softens (about 2 to 3 minutes). Don't let it stick to the pan. You may cry a little during this process. don't worry; it is part of the sacrifice to enjoy the final product. Spoon and transfer mixture to separate bowl then set aside.
Drain as much of the marinade from the chicken as possible. Squeeze it with your hand and even pat withpaper towel. Add another few tablespoons of peanut oil (let it get hot) add chicken strips to pan (don't clean pan from the onion mixture). make sure not to dump all the chicken in at the same time (if your pan is not large enough then cook the chicken in two separate times). You want the chicken to cook at high heat stirring constantly. Cook only for a couple of minutes (again at HIGH heat). Add white wine and cook for one more minute. Remove chicken and add to onion mixture.
Add chicken/onion mixture to vegetables. On medium heat add coconut milk, soy sauce, rice vinegar, package of Golden Curry (there are 6 to 8 chocolate like mini-bars), curry powder. Don't add the basil yet. Stir over medium heat constantly (not vigorous as you don't want to destroy the potatoes) until the Golden Curry paste bar melts (about 3-4 minutes). If the mixture is too thick during this process add water from your vegetable stock. You want the liquid to be the consistency of a thick gravy once the curry bar has melted. If you want the sauce extra saucy, you may add more water if needed. Add basil and stir for only 1 or 2 more minutes. Remove from heat, dish over hot rice and enjoy!
Thursday, October 9, 2008
Bookclub Chicken Salad
Best salad dressing ever! We use this dressing on every/any salad. Large crowd size.
6-8 chicken breasts
8 oz slivered almonds
4 TBS sugar
2 bags European blend salad mix
2 head romaine lettuce, torn in pieces (I usually only use Romaine Lettuce)
1 lb bacon, cooked and crumbled
1 cup Craisins
1 cup shredded Mozzarella cheese
Dressing:
(This makes a ton of dressing. I usually cut in half and it is plenty)
1/2 red onion or less if the onion is large (I start with a small amount of onion so it's not too strong)
2 cups sugar
1 tsp salt
2 cups vegetable oil
4 tsp dry mustard
1 cup red wine vinegar
Cook chicken breasts for 30 minutes at 350. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool. For dressing, chop onion into small pieces and put in blender. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Chill.
Toss chicken, lettuce, bacon, Craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top.
6-8 chicken breasts
8 oz slivered almonds
4 TBS sugar
2 bags European blend salad mix
2 head romaine lettuce, torn in pieces (I usually only use Romaine Lettuce)
1 lb bacon, cooked and crumbled
1 cup Craisins
1 cup shredded Mozzarella cheese
Dressing:
(This makes a ton of dressing. I usually cut in half and it is plenty)
1/2 red onion or less if the onion is large (I start with a small amount of onion so it's not too strong)
2 cups sugar
1 tsp salt
2 cups vegetable oil
4 tsp dry mustard
1 cup red wine vinegar
Cook chicken breasts for 30 minutes at 350. Cool and cut into small pieces. In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool. For dressing, chop onion into small pieces and put in blender. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Chill.
Toss chicken, lettuce, bacon, Craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top.
Wednesday, September 3, 2008
August Corn Chowder
August Corn Chowder
Estimated Cost: $5.00
Notes: Make this soup with the soft whole wheat rolls for a hearty and healthful August meal.
1 tablespoon butter 1 medium onion, minced
2 cloves garlic, minced
4 ears of corn, kernels cut from cobs and cobs reserved (I only had 3 on hand)
1 (4 ounce) can diced green chilies (or 1/2 cup home roasted green chilies)
1/2 cup chopped red bell pepper (I forgot to get these so I didn't add them and it was still great)
4 cups chicken broth
1 small zucchini, chopped
1 small summer squash, chopped
1/2 cup cream or half and half, (I've also used fat free half and half with good results)
2 tablespoons chopped cilantro or basil, plus more for garnish (I used cilantro and it made the soup in my opinion)
1 tablespoon fresh lemon of lime juice
shredded cheese, optional for serving (I added just a bit when I first had the soup. For leftovers I just added salt and pepper and it was perfect. So light and yummy)
chopped green onions, optional for serving
sour cream, optional for serving
In a heavy medium saucepan, melt butter over medium heat. Add onions, garlic, corn, green chilies, and red pepper. Saute for five minutes. Add corn cobs to pan and saute an additional three minutes. Add broth, zucchini, and summer squash. Bring to a boil, reduce heat and simmer for ten minutes or until every thing is tender. Remove cobs and discard. Stir in cream and cilantro and heat through. Remove from heat and add lemon juice. To serve, top with cheese, additional cilantro, green onions and cilantro.
For the rolls and more info about the recipe go HERE
Estimated Cost: $5.00
Notes: Make this soup with the soft whole wheat rolls for a hearty and healthful August meal.
1 tablespoon butter 1 medium onion, minced2 cloves garlic, minced
4 ears of corn, kernels cut from cobs and cobs reserved (I only had 3 on hand)
1 (4 ounce) can diced green chilies (or 1/2 cup home roasted green chilies)
1/2 cup chopped red bell pepper (I forgot to get these so I didn't add them and it was still great)
4 cups chicken broth
1 small zucchini, chopped
1 small summer squash, chopped
1/2 cup cream or half and half, (I've also used fat free half and half with good results)
2 tablespoons chopped cilantro or basil, plus more for garnish (I used cilantro and it made the soup in my opinion)
1 tablespoon fresh lemon of lime juice
shredded cheese, optional for serving (I added just a bit when I first had the soup. For leftovers I just added salt and pepper and it was perfect. So light and yummy)
chopped green onions, optional for serving
sour cream, optional for serving
In a heavy medium saucepan, melt butter over medium heat. Add onions, garlic, corn, green chilies, and red pepper. Saute for five minutes. Add corn cobs to pan and saute an additional three minutes. Add broth, zucchini, and summer squash. Bring to a boil, reduce heat and simmer for ten minutes or until every thing is tender. Remove cobs and discard. Stir in cream and cilantro and heat through. Remove from heat and add lemon juice. To serve, top with cheese, additional cilantro, green onions and cilantro.
For the rolls and more info about the recipe go HERE
Wednesday, August 27, 2008
Cafe Rio style shredded pork
Pork roast (I prefer the butt roast... it cooks really tender and falls apart)
5 cans tomato sauce
3 cloves garlic
4 cups coca cola
2 tsp cumin
3 cups brown sugar
4 TBS Molasses
1/2 tsp salt
pepper to taste
This recipe makes a ton of sauce so I would highly recommend you cut it in half. I made a 2.8 pound roast the other day and it still had a ton of sauce.
Place all of the ingredients in a crockpot on low heat for about 8 hours or until the roast falls apart with a fork.
I had this at a neighbors the other night and we had it in a burrito using Costco's uncooked tortillas and added some yummy rice, black beans, cheese, tomatoes, avacado, cilantro lime dressing and cilantro. YUMMMM!!! It was delicious!!
5 cans tomato sauce
3 cloves garlic
4 cups coca cola
2 tsp cumin
3 cups brown sugar
4 TBS Molasses
1/2 tsp salt
pepper to taste
This recipe makes a ton of sauce so I would highly recommend you cut it in half. I made a 2.8 pound roast the other day and it still had a ton of sauce.
Place all of the ingredients in a crockpot on low heat for about 8 hours or until the roast falls apart with a fork.
I had this at a neighbors the other night and we had it in a burrito using Costco's uncooked tortillas and added some yummy rice, black beans, cheese, tomatoes, avacado, cilantro lime dressing and cilantro. YUMMMM!!! It was delicious!!
Friday, August 22, 2008
Mom's Cinnamon Rolls
2 packages dry yeast (4 1/2 tsp) dissolved in 2 1/2 cups lukewarm water
1 cube butter
2/3 cup sugar
1 tsp salt
1/4 cup canned milk (evaporated milk)
1 beaten egg
Cinnamon sugar:
1/4 cup cinnamon
1 cup sugar
Mix together and put into an empty shaker
In a pan, melt butter then add sugar, salt, milk, egg and juice. Add yeast. Add flout to make soft dough. Brush top with butter, cover with a towel and let rise till double. Once the dough has risen, split into 2 pieces. Roll dough on a floured surface into a rectangle. Spread 1/2 cube slighly melted butter and sprinkle cinnamon sugar all over. Roll into long roll, pinch edges together and slice with dental floss. Spray a cookie sheet and place cinnamon rolls on (approx 4 in a row). Cover with a towel and let rise for about 1 hour or until almost double in size. Bake at 400 until slighly browned (about 10-15 minutes). Let cool for about 5 minutes and scoop frosting on each roll.
Cream cheese frosting:
8 oz cream cheese
1/2 cube butter
powdered sugar
cream or milk
Slightly melt cream cheese and butter. Add a little powdered sugar and mix with hand mixer. Add additional sugar until desired consistency. Add milk or cream to make more creamy. I never really measure my frosting but just make it to my own taste.
Enjoy!
1 cube butter
2/3 cup sugar
1 tsp salt
1/4 cup canned milk (evaporated milk)
1 beaten egg
Cinnamon sugar:
1/4 cup cinnamon
1 cup sugar
Mix together and put into an empty shaker
In a pan, melt butter then add sugar, salt, milk, egg and juice. Add yeast. Add flout to make soft dough. Brush top with butter, cover with a towel and let rise till double. Once the dough has risen, split into 2 pieces. Roll dough on a floured surface into a rectangle. Spread 1/2 cube slighly melted butter and sprinkle cinnamon sugar all over. Roll into long roll, pinch edges together and slice with dental floss. Spray a cookie sheet and place cinnamon rolls on (approx 4 in a row). Cover with a towel and let rise for about 1 hour or until almost double in size. Bake at 400 until slighly browned (about 10-15 minutes). Let cool for about 5 minutes and scoop frosting on each roll.
Cream cheese frosting:
8 oz cream cheese
1/2 cube butter
powdered sugar
cream or milk
Slightly melt cream cheese and butter. Add a little powdered sugar and mix with hand mixer. Add additional sugar until desired consistency. Add milk or cream to make more creamy. I never really measure my frosting but just make it to my own taste.
Enjoy!
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