Wednesday, April 25, 2018
Slow Cooker Jalapeno Pineapple Pork 6 pound pork shoulder roast 1 yellow onion diced 2 jalapenos 1 sliced thinly for garnish and one diced 1/2 cup low sodium soy sauce 1/4 cup dark brown sugar 1 pineapple peeled, cored and cut into 1" chunks 1/4 cup fresh cilantro or parsley for topping In a small bowl add the yellow onion, diced jalapeno, soy sauce, brown sugar and pineapple chunks and stir to combine. Put the pork in the slow cooker, fat cap side up. Pour over the pineapple-jalapeno mixture. Cook on low for 8-9 hours or on high for 4-5 hours. If you'd like to reserve the liquids at the end remove the pork and pineapple pieces then drain the liquid into a glass measuring cup. Let the fat settle to the top and spoon it off or let it chill in a refrigerator and then just scrape it off the top. If you'd like this pork to taste like crispy carnitas you can crisp it up in a pan with a spoonful of the fat on medium high heat, or just spread it onto a sheet pan and put under the broiler for 45-60 seconds.
Chinese Honey Chicken 4 egg whites 3/4 cup Cornstarch (or Mochiko Sweet Rice Flour) 1/3 cup water 1 pound chicken breast cut into 1 inch thin chunks oil for frying 1/2 cup mayonnaise (I use light with no issues) 1/4 cup honey 2 tablespoons canned sweetened condensed milk In a large bowl add the egg whites and whisk until foamy (1-2 minutes). Add the cornstarch and water and whisk together. Add the chicken and combine. Heat your oil over medium-high heat and add the chicken pieces in individually (I use my pig tail flipper for this so I avoid removing the coating). Cook until golden brown, remove chicken to a sheet pan (no paper towels) Wash your large bowl, dry and put the chicken back into it. In a small cup mix your mayonnaise, honey and sweetened condensed milk. Toss the chicken with the sauce mixture and serve immediately.
EASY MUSHROOM RICE 3 tablespoons butter, divided 1 pound crimini mushrooms, sliced 1 yellow onion, diced 2 cloves garlic, minced 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground pepper 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme) 2 cups rice 4 cups vegetable or beef broth In a heavy bottomed pot add 2 tablespoons of butter and the mushrooms. Cook on medium high for 3-5 minutes or until they start to caramelize. Stir and cook an additional 3 minutes. Remove the mushrooms. Add in the onions, salt, pepper and thyme along with the last tablespoon of butter and cook on medium for 3-5 minutes or until they start to turn golden brown. Add in the garlic and mushrooms, then stir and cook for 1 minute. Add in the rice and broth. Bring to a boil, then reduce to low heat and cook for 18-20 minutes. Leave covered for an additional 10 minutes before serving.
Sausage, Hash Browns, and Cheddar Breakfast Casserole 32 ounces frozen shredded hashbrowns 16 ounces breakfast sausage, cooked and crumbled 6 green onions, finely chopped 12 ounces sharp cheddar cheese, shredded 12 eggs 1/4 cup milk 1/4 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper Grease the insert of a 6-quart slow cooker with non-stick cooking spray. Layer 1/3 of the hashbrowns on the bottom, then season with salt and pepper. Top with 1/3 of the cooked sausage, then 1/3 each of the green onions and cheddar cheese. Repeat the layers two more times, ending with the cheese. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper. Pour the egg mixture over the top of the hash brown, sausage and cheese layers in the slow cooker. Cook on low for 6 to 8 hours, and it is normal for the edges to brown.
Patty Melts With Secret Sauce 1½ pounds ground beef 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon ground black pepper 12 slices sourdough bread ½ cup Secret Sauce 3 medium Vidalia onions, thinly sliced 6 slices Cheddar cheese 8 tablespoons unsalted butter In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed. Secret Sauce ¼ cup Dijon mustard ¼ cup mayonnaise 1 tablespoon barbecue sauce ½ teaspoon hot sauce In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.
Strawberry Lemonade Layer Cake One box of strawberry cake mix (plus oil, water and eggs as directed on box) 8oz. Philadelphia Cream Cheese (softened to room temp.) 1 packet (0.23oz.) of Kool-Aid Lemonade Yellow food coloring gel (as desired for color) 2cups Jet-Puffed Marshmallow Creme 8 oz. Cool Whip Topping Fresh strawberries to garnish. Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut. Cut each cake layer in half. Alternating layers of cake with layers of filling, assemble cake. End with layer of filling. Top with sliced strawberries. Refrigerate and serve chilled