Crock Pot Pulled Pork

This meat will almost shred itself.  When I shop I am looking pork butt, which is funny in its name since it has nothing to do with the pig's butt.  It's near the shoulder and can also be called a shoulder roast. Around my neck of the woods it generally doesn't have a bone but sometimes the butcher leaves it in. It will be marbled with fat.  A lean cut of meat won't work the same and certainly won't taste the same. 

It doesn't matter the size you get so long as it fits in the crock. Typically they are around 5 pounds but sometimes they come as 2-3 pounders.   If it is really large, sometimes I cut it in half.  Let it slow cook all day and at then end you will have juices and the meat will be so tender.

Crock Pot Pulled Pork                                                                             Printable Recipe

1 pork butt roast
1 onion
salt and pepper

Freezing Sweet Corn

Freezing sweet corn is easy to do and the best way, in my opinion, to preserve it.  There are many who can it in jars but the cooking method for that I think takes away from the freshness.  My mom shucks and removes the silks from hers and freezes them on the cob.  I don't have space to do that so I remove mine from the cob to freeze.  This is my method.  There are some who add extra ingredients to their corn, like sugar, but if your corn is sweet it doesn't need it.

Freezing Sweet Corn

Sweet Corn

Water

Salt

Large pot

Sharp knife or a kernel cutter tool

two large bowls that nest in each other

measuring cup

zip shut quart freezer bags

jelly roll pan

basket

Salisbury Steak and Mushroom Gravy

If you are tired of the same ol' meat dish try this. It is a twist on my meatloaf patties recipe. So good my husband licked the pan. Yep, he sure did! (See photo at the bottom.)

Check out the freezer friendly and gluten free options too.

Salisbury Steak and Mushroom Gravy                                               Printable Recipe

Salisbury Steak ingredients:
1 pound ground beef
1/3 cup fine diced onion (or equivalent grated)
3-1/2 Tablespoons quinoa flakes (or bread crumbs)
1 Tablespoon Worcestershire sauce
1 egg
1/2 teaspoon salt
1 Tablespoon fresh thyme
1 Tablespoon olive oil
Gravy ingredients:
1 to 1-1/2 Tablespoons olive oil
8 ounces sliced mushrooms
2-3 Tablespoons flour (use higher amount if you like it thicker) (use oat flour for GF)
2 cups beef broth (or chicken with 1/2 teaspoon Kitchen bouquet (aff link))
salt and pepper to taste

20 Ground Beef Meals for the Freezer are as easy as 1-2-3-4

Having a stockpile of freezer meals is invaluable especially when you get sick for a few days, are having surgery, had a baby, or don’t feel like cooking. 

Freezer meals are also a great strategy for saving money (when foods are bought or grown in bulk,) saving you prep time, and feeding our families nutritious home-cooked food.

Unstuffed Green Peppers

When I was a child, my mom made stuffed green peppers.  I didn't like green peppers (except for raw) at the time so having a large cup made out of cooked green peppers didn't appeal to me.  I don't mind cooked peppers now but I find it much easier and faster to make this way.  If you want freezer meals for later this is the route to do it.

It is also a great way to get the green peppers into the dish for the picky eaters.  You can cut them as small as you like or even blend them.  They'll disappear even more after you add the tomato sauce. 

I use brown rice any more in my dishes so I'll give you the white rice version and you can change it up to match your brown rice/water measures and cooking times since brown rices can vary from brand to brand.

Unstuffed Green Peppers

1 pound ground beef

2/3 - 1 cup chopped green peppers

2/3 cup chopped onion

8 ounce can tomato sauce

1-2 Tablespoons Worcestershire

1-1/2 cup water

3/4 cup minute rice

1 -2 cup shredded Mexi blend cheese or 4 ounces Velveeta (optional)

Mexican Chicken Alfredo

Most times when I go to the Mexican restaurant or even here at home when I make my own chicken fajitas I have leftovers  Although delicious, sometimes another meal of the same dish just doesn't appeal.  I took my garlic cream sauce (minus the garlic and spinach) and mixed it with pasta and my leftover chicken fajitas to make this re-vamped dish.  So creamy but with a little kick!

Mexican Chicken Alfredo

Olive oil
1 T flour** 
1/2 cup white wine (less if yours is strong flavored)
2 cups half and half (I use whole goat milk)
1 to 1-1/2 cups shredded Parmesan (not the stuff in the shaker)

6 ounces pasta, cooked and drained (I used Tinkyada gluten free)
Leftover chicken fajita meat and veggies, chopped
1 to 2 cups shredded Mexi blend cheese, Chihuahua cheese, and/or mozzarella

Southwestern Chicken and Rice

Southwestern Chicken and Rice

olive oil

2/3 cup diced red pepper

2/3 cup diced green pepper

2/3 cup diced onion

1-1/4 pounds skinless boneless chicken breasts (can use boneless thighs) cut into 1 inch pieces

1-1/2 teaspoons taco seasoning

1 cup instant brown rice*

1 cup salsa

1-3/4 cups chicken broth

1 can black beans, rinsed and drained

3/4-1 cup whole corn, drained

2 cups shredded Mexi-blend cheese, cheddar, Chihuahua cheese

Drizzle some olive oil in the bottom of skillet.  Cook veggies until almost done. 

Homemade Corn Dogs

See recipe here....

http://www.inthekitchenwithjenny.com/2018/01/homemade-corn-dogs.html 

Chocolate Star Cookies

Chocolate and peanut butter marry beautifully in this soft cookie.  This is a recipe my mom has used for years and always uses chocolate stars and not kisses.  They are flatter which means they stack nice on plates and gift boxes.  It is also easier to get a bit of chocolate in each bite!! I hope you enjoy one of our family's holiday treasures. 

Chocolate Star Cookies (makes 6 dozen)                                          Printable Recipe

1 cup butter, softened
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
3-1/2 cups flour
bag of milk chocolate stars

Mix together butter, peanut butter, and sugars until creamy. Then add in eggs and vanilla.

Spaghetti Meatballs

Please see new posting here:

http://www.inthekitchenwithjenny.com/2014/11/spaghetti-meatballs-with-gluten-free-options.html

Thank you!!

Turtle Brownies

These rich turtle brownies are fudgy and full of pecans and caramel!  You’re not going to be able to eat just one brownie so you may want to share!

Turtle Brownies

4 ounces unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
13 ounce package caramels (you can use caramel bits if you don't want to unwrap all those squares)
1/3 cup  whipping cream (or 1/4 cup half and half)
1-1/2 cups chopped pecans

Pumpkin Buttermilk Waffles

Pumpkin Buttermilk Waffles                                                   Printable Recipe

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups buttermilk (or 1-1/2 T lemon juice and rest filled to 1-1/2 cups with milk)
6 Tablespoons butter, melted
2 eggs
1 cup pumpkin puree

Pizza Casserole

After I made this, my husband said it reminded him of a pasta dish a popular pizza place makes.  I hadn't thought of it but now that he had mentioned it, yes it does.  It was never one I ordered since the veggies were always still crunchy.  We like soft veggies.  If you like the add ins be sure to cook them first unless you like them crunchy. They also used assorted pasta. Mix and match as you like!

Pizza Casserole

8 ounce box of pasta (I used gluten-free elbow macaroni)
2 - 14 ounce jars pizza sauce (or 3 cups of homemade)
1 pound cooked ground beef
1/2  of a 7 ounce package pepperoni slices (use 2/3 cut in half for in the casserole and 1/3 cut into quarters on top)
2 cups shredded mozzarella (or Italian Blend Cheese)

Other options for stir ins:
mushrooms
green peppers
onions
sausage

Cook and drain pasta.  Mix together all of the ingredients except for the cheese and 1/3 of the pepperoni slices.

 Dump into 9 x 13 pan (you can grease if you want - I never seem to remember to.) If you want to freeze it, slide it into a bag, when ready to use, thaw, dump in dish and bake.

Sprinkle on mozzarella.  I made two dishes, one with and one without mushrooms.

Top with pepperoni slices.

Bake at 350 degrees for 25-30 minutes or until heated through and the pepperoni is nice and crispy on top.

Taco Pasta Shells

Taco Pasta Shells

1 pound ground beef
taco seasoning
1/2 cup green pepper, diced
1/2 cup onion, diced
4 ounces cream cheese
1/3 cup whole corn (optional)
1/3 cup drained cooked black beans (optional)
15 jumbo pasta shells (gluten free works great too!)
1 cup salsa
1-1/2 cups shredded Mexican blend cheese ( I use my homemade mozzarella)
sour cream

"Freezer Friendly" Party

I had such a great turn out for recipes for this party celebrating 2000 likes for me on Facebook. Here they are, all in one place for everyone to find easily!

Rosso Verde Pizza

Pistachios on pizza?!  No way!  I thought the same thing when my husband brought it home from the pizza place.  But between it, the sweet red peppers, and the pesto, it works.  You must try it!  This is my version. We came up with a fun name, it means Red Green Pizza in Italian.

Rosso Verde Pizza

grilled pizza dough or quick pizza dough

pesto

shredded mozzarella (or a blend of your favorite pizza cheeses)

sauteed diced red peppers

pistachios 

For this recipe I used pre-grilled pizza dough and cooked it in the oven.  For fresh grilled pizza follow instructions on the grilled pizza dough page.  You can also use the quick pizza dough recipe and top it.  

Preheat oven and stone to 450 degrees.  Place frozen pizza dough or rolled our fresh dough on a pizza paddle or flat cookie sheet. Frozen pizza doesn't need cornmeal, it won't stick but the fresh DOES.  Spread on the pesto. Use as much or as little as you like. 

Sprinkled on your grated cheese.

Add the red peppers.

Now, on to adding the pistachios.  We left ours whole but you could chop them up a little bit if you want but don't obliterate them.  You want the crunch.

Slide it onto the pizza stone. 

Bake for 8-10 minutes or until golden brown.  Careful to watch your crust.  Brown is nice but at the end can quickly be too brown.

Slice and enjoy! 

Cinnamon Swirl Bread

Cinnamon Swirl Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)

3 teaspoons dry active yeast

6 Tablespoons honey

2 cups whole wheat flour ( I use half fine grind and half coarse grind)

1 teaspoon salt

5 -1/2  Tablespoons olive oil

5 cups bread flour

cinnamon

cornstarch

pure maple syrup

raisins (optional)

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer.  Add whole wheat flour, salt, olive oil.  Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.

Use on STIR or setting 2 on your mixer for 3-4 minutes.   (Add your raisins here if you want them.)

Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top.  (Mine fell into bowl in this picture.  You'll do better I am sure.) Let rise in warm place for about 45 minutes.  

Pretty, now punch it!!

Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.  

  Mix a little cornstarch and cinnamon in some pure maple syrup. Spread it on the dough but not quite to the edges.  Don't make it soupy or it will all squeeze out the other end!

 Mix it up.  No one wants to bite into a bunch of cornstarch.

Roll up from the short side, bringing edges in like a burrito to keep in the liquid. Pinch to seal and bake. The cornstarch will keep the liquid from escaping.

 Let rise for another 45 minutes.  Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium. 

Use a serrated knife to cut this oh so moist bread.  I dare you to wait until its cool to dig in!

This bread stays moist for days and  I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white.  Still moist days later!

You can freeze this bread whole or sliced.  Thawed, tastes just as good as fresh.
OR
Make it into French Toast!!

French Toast

French Toast

cinnamon swirl bread slices
For each slice use one egg and a dab of milk. 
Vanilla Extract (optional)

I use a large container and make 8-10 at a time.  Beat eggs and milk, dunk bread.  I let it soak up as much as it can.  Cook until completely done.  Place on cooling rack.  

Add eggs to pan and cook in one piece.  Cut into amount of servings of bread you have.  IE, 8 slices of bread 8 pieces of scrambled egg flats.  

Also place on cooling rack.  FREEZE all!  When frozen place in freezer zip bag.  Take out a piece of French toast and a piece of egg scramble and place in toaster.  Pop down.  Egg usually takes just one turn and bread two. Easy easy!!  YES, I put eggs in my toaster!  It does require adult help to get the egg out with tongs. 

Cut into slices and the kids can dunk them in their syrup.  I prefer my French toast with butter spread on and cinnamon and sugar sprinkled on it, not that yucky syrup!  ;)

Baked Potato Soup

Please see new posting here:

http://www.inthekitchenwithjenny.com/2014/11/loaded-baked-potato-soup.html

Thank you!!

Bierrocks

There are two options for dough here.  You can use my recipe or you can buy frozen dough rolls at the store and thaw them.  My mom uses this method quite successfully.  If you use those you will get less meat in them that I put it or you could combine two of the balls to make a larger dough circle.

Bierrocks

1 cup warm water (120*)

2 teaspoons active dry yeast

2 Tablespoons sugar

3/4 teaspoon salt

1 egg (beaten and use just 1/2)

2 Tablespoons butter, softened

3 to 3-1/2 cups flour

2 lbs ground beef

1/2 cup chopped onion

3 cups finely chopped cabbage

1-1/2 teaspoon salt

1/2 teaspoon pepper

6 slices American cheese

To make your own dough:  Mix together yeast, water, sugar, salt, egg, and butter. Add in most of the flour and mix. If you use your dough hook on your mixer you will add more flour in as it kneads and it will take 3-5 minutes. By hand you will knead 8-10 minutes. The dough starts out sticky but after kneading and incorporating the  flour it should be shiny and smooth. It shouldn't stick to your hands but shouldn't be dry and cracked either.  Place in large greased bowl turned dough over to coat. Cover and let rise 1 hour.

Meanwhile brown meat and onion.  I had some extra carrots so I threw them in too.  Drain as needed if it is very fatty.

Add cabbage, salt and pepper.  Cover and cook until cabbage is tender.  You may need to add a little water to keep mixture moist as you go.

Break your cheese slices into halves or quarters. You will use half a slice for each if you are making larger bierrocks as I do. Quarters if you are doing the frozen roll version.

Divide homemade dough into 12 pieces. Roll out fairly thin but not too thin that your hamburger mixture will poke through. Size is approximately 4-1/2 to 5". 

Using large cookie scoop (approx 1/4-1/3c) place hamburger mixture on the dough.

Top with cheese. (I learned that if you put the cheese first then meat it doesn't leak out! So flip flop your cheese and meat from these pictures.)

Pull up edges and pinch together.

Place pinched side down on greased cookie shieet.  Let rise for 15 minutes.

Bake at 350* for 20-30 minutes or until golden brown.  Any flour left on the dough can be brushed off with a pastry dough or... 

you can brush on a little butter. Look how they shine!

These are FREEZABLE!!  Freeze on a cooling rack and then put in a freezer gallon bag or vacuum seal bags.  To reheat place in a paper towel and microwave for 1 minute on 50% power, then flip and do the same.  I have not tried baking them to reheat.  I would be afraid the outside would get to crispy before the middle was hot.