Tuesday, August 30, 2016

Carter's favorite Pork Enchiladas

Pork Enchiladas

Rachel Hall

Pork Roast

2-3 pound pork roast
3/4 cup brown sugar
1/4 cup chili powder
2 Tbsp cumin
2 Tbsp smoked paprika
1 Tbsp garlic salt
2 tsp onion powder
2 tsp black pepper
1/4 cup oil
1/4 chicken stock

Mix all the dry ingredients in a bowl then add the oil and chicken stock to create a paste.  Place Pork roast in crock pot and pour the paste over the roast.  There will be extra sauce in the bottom but use it all.  Cover and cook on high 4-5 hours or low 8-9 hours.  When the meat is ready, shred with two forks and coat all the meat with the leftover sauce in the crock pot. Set aside

Enchilada sauce

Sauté chopped bell peppers in some oil and season with salt and pepper until browned and wilted.  Set aside.  In that same pan add 1/2 chicken stock and half a bottle of green Herdez salsa verde.  Cook until it is heated through.  Then turn off the heat and stir in 1/4 cup cream, and 1/2 cup plain greek yogurt or sour cream.  Stir until smooth.  

Assembly


In a 9X13 pan, spread 1/4 cup of the sauce on the bottom, then fill softened corn tortillas with the shredded pork and sprinkle some of the sautéed peppers on the top.  Roll and repeat to fill the whole pan.  Then pour the remaining sauce over all the enchiladas.  Top with grated Monterey Jack cheese and bake at 350 degrees for 30 minutes or until the cheese bubbles and browns.  Top with chopped cilantro and enjoy!

Saturday, May 21, 2016

Homemade Shortcakes

2 cups white flour
4 tsps baking powder
1/4 tsps salt
2 Tbsp sugar
2 Tbsp salted butter
2 Tbsp shortening  (Gasp! Quel horreur!)
3/4 cups milk

Stir all the dry ingredients together.
Cut in butter and shortening with a whisk.
Mix in milk until combined.
Drop by spoonfuls onto cookie sheet.
450 degrees for 15 minutes
Makes 6 large shortcakes

Veggie Linguine in a Light Parm Sauce

I just made this up. It's to die for.
2 tbsp butter
6 mushrooms chopped
10-12 cherry or grape tomatoes, halved
1/2-3/4 c frozen chopped spinach
1 tsp minced garlic
1/4 c pine nuts
fresh chopped basil
A few artichoke hearts, chopped
1 scallion, whites only, chopped
White wine
1/2 lemon, juiced
3/4 c heavy cream
1 c grated parm
A box of wheat linguine

Boil linguine to AL dent
melt butter in deep frying pan
Add onions first, cook a minute or two, then add garlic and mushrooms, cook another minute, then add spinach, basil, tomatoes, pine nuts, artichokes lemon juice.
Salt and pepper.
When all that looks softened to your preference, add wine and lemon juice. When that has simmered a couple minutes, add heavy cream and simmer until it starts to thicken.
When sauce has thickened, toss in cooked pasta and parm with tongs and gently toss until the cheese starts to melt and incorporate with the sauce. Serve hot.

Tuesday, April 19, 2016

Panzanella

This is a Marilynn style recipe, so excuse the lack of specifics. I'll go back and add details later when I have time.

1 cucumber peeled and chopped
4 Roma tomatoes, chopped
1 round of fresh mozzarell cheese, chopped into cubes
1 package fresh basil, chopped

Combine all that in a large bowl

Take a loaf of Italian artisan ciabatta bread and chop it into large cubes
Set your oven to low broil
Toss bread cubes lightly in EVOO and place on a cookie sheet
Toast them lightly in the oven. KEEP A CLOSE EYE ON THEM! You're NOT making croutons! They should be lightly toasted, not hard as rocks.

Make a vinaigrette out of red wine vinegar, balsamic vinegar, fresh garlic, s&p, EVOO, and dijon mustard.

Toss bread with salad mix and dressing, serve immediately.
DELICIOUS!!!

Monday, April 18, 2016

Pregnancy Mac n Cheese

Non-pregnant people may also eat this mac n cheese. The title refers to the fact that I crave pasta like crazy when I'm pregnant and so have slowly perfected this recipe until, I must admit, it is the creamiest, cheesiest, most delectably perfect mac n cheese recipe around. I made it almost daily when I was pregnant with Ezra, this one has gotten me craving some different things, but I've still made it a few times. Here goes:

The sauce makes enough for about 8 oz of uncooked pasta of your choice. I usually use wheat penne, but shells or elbow macaroni are equally tasty.

Boil your pasta in salted water.

Melt 1 tablespoon of butter in a sauce pan.
In a separate bowl combine 1/3 cup cream cheese, 1 cup of milk, 1 rounded tablespoon of flour, and 1 tsp of salt. Blend in a blender or with an immersible blender, until smooth.
Add this combination to the melted butter and simmer, until thickened.
When it has thickened well, remove it from heat, and whisk in a rounded cup of sharp cheddar cheese.
Whisk until just smooth and then cover and let it sit. It will thicken while it sits, about 1 minute.

Drain pasta and combine with sauce.

At this point you can choose to devour it, or if you want to be a traditionalist, you can throw it is a casserole dish, top with breadcrumbs, and bake at 375 until browned on top. You can serve it with additional shredded cheese for topping, if desired.

Enjoy!

Thursday, March 24, 2016

Garrett's berry lemon cream crepes

Creamy lemon berry Crepes

These are the crepes that Garrett always makes for me on my birthday and mothers day.  I thought we had added this recipe previously but apparently not, so here it is! This recipe comes from allrecipes.com and is slightly adapted. It's a definite winner.  Garrett usually doubles it when he makes them.  
  • Prep
  • Cook
  • Ready In

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
 
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries, blueberries, and raspberries or berries of choice

Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Sunday, January 24, 2016

Slow Cooker Coq Au Vin - French For Boozy Chicken Pot Roast

I made up this very easy, slow cooker version of a French classic dish tonight and it was a hit, so I thought I'd share it.

Ingredients
4 chicken breasts
4 potatoes quartered, or coarsely chopped
5 carrots, coarsely chopped
1/2 cup of peas
5-6 mushrooms, halved and rinsed
1 tbsp fresh minced garlic
1 1/2 cups red wine
1 tbsp herbes de Provence
1 can chopped tomatoes
1 packet of onion soup mix (or any substitute you snobs prefer, although Lipton's no longer contains MSG, just FYI)
1 cup half and half
3 tbsp flour

Throw the first ten ingredients into a crockpot, add some S&P, cook on low for 6-8 hours. When the carrots are soft, remove all of the chicken and vegetables and place on a platter. Begin to heat the half and half in a sauce pan on medium heat, take a half cup of the remaining fluid from the crockpot and whisk the flour in. Add that mixture and the remaining crockpot fluid to the half and half in the sauce pan. Simmer until thickened. Serve chicken and vegetables smothered in sauce.

Glory be!