Archive for October, 2007

Slow Cooker BBQ Pork

This was excellent! Serve on a bun and with a side salad.

Slow Cooker Pulled Pork (AllRecipes.com)

“Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause.”

1 (2 pound) pork tenderloin ( I used a 4 lb)
1 (12 fluid ounce) can or bottle (used 2 cans)
root beer
1 (18 ounce) bottle your (used 2.. or maybe less. I just did it by taste)
favorite barbecue sauce
8 hamburger buns, split and
lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. (mine was on low for 8 hours) Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.


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Apple Crisp

I had some HUGE apples to use up, so I made this. I halfed the recipe and other changes noted below.

Apple Crisp II (AllRecipes.com)
This large 9×13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping. Underneath are all the lovely things that compliment apples -cinnamon, brown sugar and butter. Serve warm with rum raisin ice cream or a big dollop of freshly whipped cream.”
10 cups thinly sliced apples
1 cup white sugar ( I used brown sugar)
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

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This chicken turned out really well and was delicious. I served it with a potato, onion, and mushroom mixture, but it would go well with anything.

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese (Cooking Light Oct 2007)

Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.

1 whole garlic head
1/3 cup (3 ounces) goat cheese with herbs, softened (I used feta with chopped sage)
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (I used cayenne pepper and added garlic powder to season)
2 teaspoons olive oil

Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.

Yield: 6 servings (serving size: 1 stuffed chicken breast half)

CALORIES 238 (31% from fat); FAT 8.1g (sat 3.3g,mono 2.9g,poly 1.1g); PROTEIN 37.3g; CHOLESTEROL 101mg; CALCIUM 46mg; SODIUM 292mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 1.9g

Cooking Light, OCTOBER 2007

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Pumpkin Muffins

I made these pumpkin muffins. They were good, but not the best I have ever had. However, the ingrediants are ones that you will most likely have on hand.

Pumpkin Chocolate Chip Muffins (Allrecipes)
Submitted by: Donna
Rated: 5 out of 5 by 232 members Yields: 12 servings
“These muffins use canned pumpkin, spices and chocolate chips. They can be made any time of year, but are especially good during Autumn.”
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

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Crab Rangoon

I love crab rangoon! This is so simple to make and its delicious. Be sure to seal the wontons well and push out all the air pockets.

1 pkg Wonton Wrappers (Adapted from Our Sweet Life Blog)
1 can crab meat
1 8oz package of cream cheese softened
4-5 chopped up green onion
cayenne pepper to taste.
1 egg white (for sealing wontons)

Mix Crab, cream cheese, green onion and chili paste until well combined. Cover your work area with wax paper to reduce stickiness. Lay several wonton wrappers out on the wax paper. Spoon about 1 tsp of filling onto each wrapper.

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Cheese Fondue

Sorry for no picture, but I made this Cheese Fondue for a dinner party last weekend. It was wonderful! I doubled the amount of cheese, and then added wine as needed. I also add a couple dashes of dry mustard.

Cheese fondue (Gourmet | February 2005)

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating.
As an additional treat, when you’re almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.
Makes 6 servings.

1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère, coarsely grated (2 cups)

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

I served it with bread, potatos, and apples. In the future, I would skip the potatos.

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Pumpkin and Sage Pasta

Forgive the crappy photo. Its very hard to take pictures of food and I don’t have the setup many bloggers have. So these pictures will have to do. I’m still catching up on recipes that I made last week before I started this blog. Last week I made a Pumpkin and Sage Pasta that a friend of mine recommended. It turned out really good! My only advice is to use a small onion. I used what I considered a medium and it was way too much. Otherwise, enjoy!

Pumpkin and Sage Pasta, from Rachael Ray’s Everyday Magazine

1 pound penne with lines
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1 medium onion, finely chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
10 leaves sage, cut into thin slivers
1 14-ounce can pumpkin puree
1 cup shredded Pecorino Romano cheese
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives, chopped
Salt and freshly ground pepper

Heat a medium, non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes. Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce. Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of chives.

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