Not Quite As Planned

I knew it was a bad sign when my immersion blender started smoking.  And an even worse sign that it blew up in my face.  I ignored the signs and proceeded with my Oreo balls.  I got the recipe from a girl at work.  She explained that you put a bag of Oreos in the food processor and chop them up.  Then mix them with a block of cream cheese and roll into little balls.  Put the balls in the fridge for at least an hour to chill.  Then melt white chocolate chips in the microwave, and using a toothpick, dip the balls in the chocolate.  Place the deserts on a cookie sheet lined with wax paper to cool in the fridge or freezer and voila, you have Oreo balls.  Sounds easy enough.  Here is what Oreo balls are supposed to look like...

image from Better Homes and Garden

Here is what mine looked like.

This one's pretty.

Maybe it's because I couldn't melt the chocolate.  The first bag of chips ended up like this.  

You may think the brown is milk chocolate, but it's not.  It's all white chocolate.  Why was it so hard for me to melt chocolate chips?  In a microwave?  I tried the second bag on the stove and then again in the microwave with a slightly better result, but nowhere near the smooth and creamy melted chocolate I had envisioned.  The balls would just crumble and stick when I tried to coat them in the non-smooth, non-creamy melted chocolate.  I just received confirmation that they taste ok though.  Colin's going back for #2.  

Oh well.  On to my next venture with the tried and true chocolate chess pie.  I'm responsible for desert tomorrow at my mother-in-law's and don't want to disappoint.  At least I've done this one before.  The recipe is said to be that of the famed Angus Barn.  I have made this numerous times, but can never recreate the deliciousness that is the Angus Barn Chocolate Chess Pie.  They must not tell all their secrets.

Angus Barn Chocolate Chess Pie

• 3/4 c. butter
• 1 1/2 squares unsweetened chocolate
• 1 1/4 c. sugar
• 1/4 c. light corn syrup
• 3 eggs - lightly beaten
• 1/8 t. salt
• 1/2 t. vanilla
• 1 deep dish pie shell - I'm sure they make theirs from scratch

Melt butter and chocolate in double boiler or microwave (I had much better luck with the microwave melting this go round).  

Whisk or spoon remaining ingredients and blend into cooled butter/chocolate mixture and turn into pie shell.  Bake at 350 for about an hour or until set.

Oh and sorry for my lack of VIC Special research.  From now until Christmas we'll be cleaning out the freezer...

Lofty Aspirations

Last night I had big plans.  We were going to have a fire, take the Christmas card picture, I was going to make soup and Colin was going to fry oysters.  Had the fire, made the soup , fried the oysters, and attempted to take the Christmas card pic...  

Brought Colin into the room, 

and managed to get Otis to lie down,

but this one would not sit still.

Otis really wanted his picture taken, but 

 Colin thought it would be more fun to throw the mistletoe.

At least the soup was a success,

so here's the recipe for it.  Colin's sister forwarded it to me on Sunday saying it was great.  She added a 1/2 lb. of browned ground sausage, a dash of worcestershire, and doubled the broth by using 4 cups of vegetable broth and 4 cups of chicken broth.  I did the same, but forgot the worcestershire, and it was extremely tasty.  I also needed 5 leeks to make the 1 1/2 cups chopped instead of the 2 mentioned in the recipe.  I added the browned sausage to the pot after putting in the rosemary, garlic and mushrooms.  It went especially well with a grilled pimento cheese today at lunch.  Baby bella mushrooms and 32 oz. chicken and vegetable stocks are on VIC special, so I guess it qualifies for the blog.

Barley Stew with Leeks, Mushrooms, and Greens

1 tablespoon olive oil, divided

1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)

1 8-ounce container sliced crimini (baby bella) mushrooms

2 garlic cloves, pressed

2 1/4 teaspoons minced fresh rosemary

1 14.5-ounce can diced tomatoes in juice

1 cup pearl barley

4 cups (or more) vegetable broth

1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and saute until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Bon Appétit

December 2009

In Honor of Thanksgiving...

I can't even try to pretend that I've analyzed the specials and concocted recipes for the week.  I'm saving up for my mom's Thanksgiving cooking and refuse to step foot in the craziness that is the Harris Teeter.  There will be a lot of improvising at our house until Thursday, but if you will be in the kitchen and are in need of some guaranteed to impress recipes for your Thanksgiving feast or otherwise here are my faves.  Compliments of my mother...

Twice Baked Mashed Potato Casserole

I've only made this once.  I called my mom for the recipe and she didn't have one.  She said she just adds everything "to taste."  As I was making it I asked her if she thought I had used enough butter and sour cream, and she said I should probably double it.  So, it may not be the healthiest dish on the table, but it will not disappoint.

• 6 large baking potatoes
• 8 oz. sour cream
• 1/2 c. butter
• salt
• white pepper
• Velveeta cheese
• paprika

Peel, cube and boil potatoes.  Drain and mash potatoes adding the butter, sour cream, salt and white pepper.  Put potatoes into a greased 2 1/2 quart casserole, top with cheese -- mom will cut the Velveeta into small rectangles and kind of make a sun on top (the casserole she uses is round).  Bake at 350 for 30 - 45 minutes until cheese melts. Sprinkle with paprika to make it pretty.

Sweet Potato Souffle

I love simple yams, brown sugar and marshmallows, but this is definitely a favorite.  I think the coconut in the topping is what makes it so good.

• 2 - 29 oz cans sweet potatoes, drained
• 1/2 c. sugar
• 1/2 t. salt
• 1/3 stick melted butter
• 2 eggs, beaten
• 1/2 c. milk
• 1 t. vanilla
• 1/4 t. nutmeg
• 1/4 t. cinnamon

Mix potatoes and all other ingredients.  Put into a greased casserole dish.  Top with this topping:

• 1/2 c. light brown sugar
• 3 T. self rising flour
• 1/2 c. chopped walnuts or pecans
• 1/2 c. coconut
• 1 1/2 T. melted butter

Mix all together and sprinkle over potatoes.  Bake for 30 minutes at 350.

Ok...my stomach is officially growling.  Happy Thanksgiving!

Boursin

I tried to capture the delisciousness of the Boursin and sun dried tomato pasta, but the picture does not even begin to do it justice. 

Nor do these longing eyes...

If I'd bought enough Boursin, I'm pretty sure I could eat it every night this week.  It is THAT good.

Finally!

In case you couldn't tell, I tend to be somewhat of a procrastinator.  I will do anything other than the thing I need to do...laundry, dishes, vacuum, etc.  So you would think I would have a spotless house and piles of neatly folded, clean laundry.  I wish.  I suppose could clean my kitchen now instead of post these recipes, but I've done enough procrastinating for one weekend.   So here you go....

VIC Specials for the week....

What I'll be buying:

• Asparagus
• Broccoli Crowns
• London Broil
• Boneless Chicken Breasts
• Boursin Cheese

And here's what I'll be making...

Monday - Bow Tie Pasta with Asparagus, Sun-Dried Tomatoes and Boursin

This recipe comes from Mary Corpening Barber and Sara Corpening Whiteford's Bride and Groom First and Forever Cookbook.  I can't say enough good things about this cookbook.  You feel like you know Mary and Sara after following their manageable yet gourmet recipes.  This dish is one of my absolute favorites, mainly because of the Boursin.  As Mary and Sara explain it adds a touch of magic to anything.

• 1/3 c. pine nuts (I always forget these for some reason)
• kosher salt
• 8 ounces bow tie pasta
• 14 medium asparagus spears, peeled (I never peel mine), and cut into 1 1/2 in. pieces
• 1 T. olive oil
• 4 large cloves garlic, minced
• 1/3 c. drained oil-packed sun-dried tomatoes, chopped
• 1/4 c. shredded parmesan cheese, preferable parmesan-reggiano
• 2 oz. garlic and fine herb Boursin
• 1 T. chopped fresh dill or 3/4 t. dried dill weed
• 3/4 t. lemon pepper
• optional - fresh flat leaf parsley for garnish

Toast pine nuts in dry skillet over medium heat, shaking constantly, for about 4 minutes, until evenly toasted on all sides.  Set aside.

Fill a large saucepan 3/4 of the way full with water.  Bring to a boil over high heat and then add kosher salt.  The Corpenings suggest adding 1 1/2. t. salt for every quart of water.  Add the pasta and cook, until barely tender (8 - 10 minutes).  Add the asparagus and cook until tender-crisp (about 1 - 2 minutes).  Drain the pasta and asparagus, reserving 3/4 c. of the cooking water (kind of hard to remember to do this when you're concentrating on everything else).  

Set the pan over medium heat and add the olive oil.  Add garlic and cook until fragrant and lightly browned - about 1 - 2 minutes.  Return the pasta and asparagus to the pan, then add the reserved water.  Add the tomatoes, Boursin, Parmesan, dill and lemon pepper and toss to combine.  Stir in the pine nuts.  Season with kosher salt to taste and more lemon pepper if necessary.

Divide the pasta between two bowls and garnish with parsley if desired.  Serve immediately.  Warning: you will be tempted to eat both servings if you make this while your husband is at the Y...

Tuesday -- Beef Fajitas

As you can see, I found this recipe on Chaos in the Kitchen.  It calls for skirt steak, but London Broil should work just as well.  Pay special attention to her directions for cutting the meat "across the grain."  She said it will make the difference between chewy and tender fajitas. 

Wednesday - Fajita Leftovers

Thursday - Lemon Garlic Chicken

I found this in Make it Easy.  One of my friends from college, Lindsay Boner, actually submitted it.  Thanks Lindsay!!!  Looks delicious and healthy!

• 3 chicken breasts
• 2 T. olive oil
• Salt and pepper to taste
• Juice of 2 lemons
• 3 garlic cloves, crushed
• 3 T. fresh oregano leaves (or less if doing ground oregano spice)

Place chicken in casserole dish.  Pour olive oil over it and sprinkle with salt and pepper.

Add garlic, lemon juice and oregano.

Bake at 350 for 25 - 30 minutes, until chicken is cooked.

Lindsay notes this goes well with a box of Middle East couscous and steamed broccoli. 

Lately....

We've been out of town the past 4 weekends, and I've reverted back to my non-grocery shopping, non-meal planning ways. The extent of my cooking has involved boiling noodles and heating up a jar of marinara.  Colin doesn't mind.  

Needless to say,  I haven't been posting new recipes.  I had the best intentions of doing so tonight, but my couch is really comfy.  So I'll be back soon...

We Have a Winner

 

My taste tester tried the beef stroganoff,

thought about it

and decided he liked it!

We did too and will add it to the rotation.  

Better Late Than Never

It's November 1st and finally feels more like Fall than Summer.  It's about time!  But knowing NC weather, I'm sure we haven't seen the end of temps in the 80s.  Because it's getting late, and I've been up at 4:30 the past two mornings dealing with ear infections, I'm not going to dilly dally and will get straight to the recipes.  I know these probably come after your weekly shopping trip, but better late than go two weeks without new recipes.  Hope you like crockpot cooking...

Monday - So much for Monday - we had a frozen stir fry.

Tuesday - Beef Stroganoff

I found this recipe in the Cooking Light email I mentioned in the Return of the Crockpot Posting from a few weeks ago.  It's cooking as we speak so it will be ready in the morning.  Will report tomorrow...

Wednesday - leftovers

Thursday - Cooking Light's  Slow Cooker Char Siu Pork Roast

This calls for Boston Butt.  I had the best intentions of buying Boston Butt and trying it out, but when I saw it tonight, I was a little intimidated.  Maybe I'm wrong, but it seemed like it would require a lot of fat trimming.  So, I'll be substituting a pork tenderloin from the freezer I need to use anyway.

Friday - Cooking Light's Beef Daube Provencal

This calls for boneless chuck roast, but I will substitute the lean stew meat since it is on special.  Mom said they are basically the same thing anyway, and the stew meat is pre-sliced.  Easy!

That's Not My Pumpkin

Happy Friday!  We've been searching for the perfect pumpkin...  

too heavy...

no stalk on these...

or these...

found it!

and the perfect recipes to go with the new VIC Specials:

• Boston Butt Pork Roast -- $0.99/lb.  (I don't know what Boston Butt is nor have I ever tried it in a recipe so this could be a little challenging)
• Eye Round Roast -- $3.49/lb.
• Chuck Roast -- $2.49/lb.
• Lean Stew Meat -- $3.49/lb.
• Bertolli 24 oz. Pasta Sauce -- $1.97 or $1.47 if eVic member
• Broccoli Crowns -- $1.69/lb.
• Brussel Sprouts (1 lb. bag) -- 2 for $5
• Asparagus -- $3.79/lb.

Back soon with the meals!

Let's Hear it for the Bacon

I'm sorry to say that I don't have new recipes this week.  I did notice there are a lot of buy one, get one's -- HT chicken breast, Smithfield Whole Pork Tenderloin, Turkey Breast Tenderloin, London Broil, and Oscar Meyer's bacon -- so it is even more of a shame that I didn't take advantage. In honor of bacon, and to keep from being completely empty handed I found this little nugget at I Suwannee.  For all you bacon-heads out there... 

Bacon is Good for Me (if the video link doesn't work)

and the remix with Kevin Bacon...

Bacon is Good for Me (Remix)

and fyi, I think the title in the remix version is a little harsh and do not condone calling anyone fat. 

These Streets Will Make You Feel Brand New

We’re back from NYC and although we had an absolute blast, I wouldn’t exactly describe my current self as feeling brand new.  I feel quite the opposite.  Those streets wore me out, and the big lights fooled me into staying up way too late.  We found our way from the Upper West side to Ground Zero, stopped on Canal Street to bargain (Colin really wanted a watch), wandered through the West Village and Soho, window shopped in Midtown, daydreamed along the Upper East side, sampled a street dog, strolled through Central Park and managed to find our way back to the Upper West Side in time to go back downtown for a night out enjoying New York's finest.  So much fun, but I was slightly bothered by the corner merchants constantly singling me out.   Why didn’t they assume I was a New Yorker?  Wonder if it was my ready to walk all over NY outfit or the map that gave me away? It wasn’t exactly the most stylish outfit I own, but it’s not like I was wearing a fanny pack.  I would have loved to brighten up NYC streets in this Jules Reid ensemble. 

Maybe I can make it to a Fleur trunk show before our next trip to better blend with the locals.  Colin, my self-proclaimed non-designer jeans wearing husband, had no problem doing so in his black Sevens!!!  Thanks Carolyn and John for showing us the City.  Let’s hear it for NY, NY, NY!!!!

Return of the Crock Pot

I'm always a little nervous each Wednesday.  What will be on special?  Will I be able to find recipes for the blog?  Wednesdays present somewhat of a challenge.  I'll admit I was a bit stumped after seeing the specials this week.  Despite what you might think I do not have a vast repetoire of recipes I've mastered and perfected.  This blog is a learn as you go thing, but it is fun and allows me to venture out of my kitchen comfort zone to try new recipes.  Before I probably had a 6 meal rotation I would spread over a 2 week period and fill in with the occasional Bertolli or frozen pizza.  It was fine, but I got the feeling Colin was tiring of the every other week tetrazinni, enchiladas and spaghetti (maybe it was more like a 3 or 4 meal rotation).

So on Wednesday when I found these specials waiting for me in my inbox, I was excited to see:

• HT marinated, boneless pork tenderloin - $5.99 or $3.99 for eVic members
• Sargento shredded mozzarella - Buy one, get one
• 93% lean ground beef - $2.98/pound
• HT 10 oz. bag curly spinach - 2 for $4
• Fuji or Gala apples - $1.79/pound
• Hot House tomatoes - $1.99/pound
• Romaine Hearts - 3 count pkg. - 3.49
• Classico Pasta Sauce - 24 oz. Tomato and Basil or 15 oz. Alfredo - 2 for $4
• Hunts whole tomatoes - 28 oz - $1.79

But what was I going to make?  The pork tenderloin is an easy solution for one night, but what about the rest of the week?  And that doesn't require a recipe, so does it really count?  My co-worker then forwarded me an email she received from Cooking Light, subject line "16 Best Slow Cooker Recipes," and I was inspired.  Thanks Laura Fauver!

Monday - Crock Pot Chili
Although the Cooking Light email mentioned above introduced several new crock pot recipes, this one comes from Jenny Jordan by way of Make it Easy.  Jenny's directions at end of the ingredient list sum up why I love a crock pot... 

• 1 can black beans
• 1 can pinto beans
• 1 can kidney beans
• 1 pound hamburger meat, browned
• 2 packages taco seasoning
• 2 packages ranch dressing
• 1 medium onion, chopped
• 2 cans white corn
• 2 can diced tomatoes
• 1 can Rotel mild tomatoes

Put it all in the crock pot and let it cook all day on low. 

I think it would be delicious served with Smitten Kitchen's Sour Cream and Cheddar Biscuits (you'll also see her recipe for chilli, but how amazing are her pictures???!!!). If you aren't that ambitious or too strapped for time, Pillsbury Grands are buy one, get one.  These don't look too difficult, but they do require a biscuit cutter...wonder if the Halloween/ghost shaped cookie cutters my son received as a party favor would suffice?  My kitchen lacks biscuit cutters.

Sour Cream and Cheddar Biscuits
I take zero credit for this recipe and commentary.  It is adapted by Smitten Kitchen's Deb, from Gourmet.  They remind me of cheese biscuits my mom used to make.  I'll have to get that recipe from her for future posts.

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into bits 
• 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
• Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
• 1 cup sour cream

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.

Do ahead: If you’d like to serve them over a couple days, I recommend freezing already formed but unbaked biscuits until you are ready to bake them — you can bake them directly from the freezer, adding just a minute or two to the baking time.

Tuesday - Chili Leftovers...

Wednesday - Pesto Lasagna with Spinach and Mushrooms
I found this recipe on the Cooking Light email Laura sent.  It uses two of my favorite culinary items: a crock pot and no boil lasagna noodles.  I've always been curious about lasagna that cooks in a crock pot.  Could be interesting, but I'm relying on its 4 out of 5 star rating.

Bagged spinach, Sargento shredded mozzarella and Classico tomato basil pasta sauce are all on special!

Cooking Light's Pesto Lasagna with Spinach and Mushrooms

 Thursday - Lasagna Leftovers or Pork Tenderloin
The pork tenderloin is pre-marinated so all you would need to do is throw it on the grill or in the oven.  Since the bagged spinach is 2 for $4, you can use what's leftover from the spinach lasagna for a Spinach Salad.  The posts gives two options for dressings.  If doing the spicy dressing, I'd omit the strawberries.

And because apples are on VIC special and we've been talking about a crock pot, I wanted to share this Overnight Apple Butter recipe. It was also included on the Cooking Light email.  As the recipe says it would be a great spread for breads and even pork or poultry, but if mine looks anything like that picture, I see myself eating it straight from the bowl.    

Rouge and Lipstick

I don't know what it is, but the past two meals I've made -- the Plantation Barbecued Chicken and the Pork Loin-- cooked more quickly than the recipes prescribed.  The chicken was done within an hour and 10 minutes instead of the full two hours.  Could it be the oven?  It's not the newest or the prettiest appliance we own.  As Colin's stepfather put it, our kitchen just needs "rouge and lipstick" -- new cabinets being the rouge and a new oven being the lipstick.  But, I don't want to completely rag on the oven.  It has provided many a meal for the Perrys (and I'm sure the last 3 owners of our home).  What's so wrong with needing rouge and lipstick anway?  I require rouge, lipstick, concealer, bronzer, etc. on a daily basis.  Maybe the generic aluminum foil used to cover the casserole is to blame....

Fall is here!

I'm loving this weather.  But after experiencing such a brutal Summer, I’m in disbelief over the cooler temps as evidenced by my son’s attire this week.  He was the only one in “school” in shorts, and because I did not dress him accordingly, I found him donning a hooded starter jacket from the clothes closet when I picked him up.  Oops!

With the turning of the seasons we'll be dining alfresco. 

Colin couldn't be more excited about it!

This Fall weather calls for Fall recipes, so I'll be taking advantage of the following VIC Specials...

• Center Cut Boneless Pork Chops - $2.99/lb (regularly $5.29/lb)
• Split Chicken Breasts - $0.99/lb (regularly $1.99/lb)
• Pork Loin - $1.99 (regularly $3.99/lb)
• Prosciutto - $3.99 (regularly $6.99)

to use in these meals...

Monday - Fastest Prosciutto Pasta 

Mondays are always a little frenzied, so a fast pasta dish is right up my alley. This one comes from Kimberly Mize, co-creator of the famed Make it Easy.  Looks delish and uses many ingredients we already have on hand. 

• 5 slices prosciutto
• 1 T. olive oil
• 1 T. butter
• 2 cloves garlic, crushed
• 1/2 c. bread crumbs
• 1/2 t. red pepper flakes
• 1/2 box spaghetti, cooked and drained (HT brand is BOGO)
• Parsley, chopped (for garnish)

Saute chopped prosciutto in skillet with olive oil, butter and garlic for 2 -3 minutes.  Add bread crumbs and chili flakes to taste.  Serve over cooked and drained pasta with chopped parsley.  

Tuesday - Plantation Barbecued Chicken

I love this chicken.  I found it in Take the Tour for a Taste of Colonial Edenton.  It takes no time to make the sauce and then bakes in the oven for 2 hours.  If you'd prefer, you can transfer to the grill after an hour of cooking.  I'm not sure exactly how long it needs to stay on the grill...the first time I made it, I forgot to cover it in the oven so it didn't stay on the grill for too long.  Maybe 15 or 20 minutes???  We were doing a lot of testing with the fork.

• 3 lbs chicken pieces (I'll be using the split chicken breasts)
• salt and pepper
• 6 T. ketchup
• 4 T. vinegar
• 2 T. lemon juice
• 4 T. Worcestershire
• 6 T. brown sugar
• 3 T. water
• 2 T. margarine
• 2 t. salt
• 2 t. prepared mustard
• 1 t. paprika.

Preheat oven to 350.  Salt and pepper chicken; place in casserole. Combine remaining ingredients in saucepan over medium heat. Thoroughly blend and simmer to boiling.  Pour sauce over chicken and bake, covered, for 2 hours.  Can be grilled after one hour of baking. 

Another note -- when I made this the second time, we opted to cook it in the oven for the full two hours rather than throw it on the grill after the first hour.  I checked on it after it had been in the oven for an hour and 10 minutes, and it was done!  You may want to do the same.

Wednesday - Pork Chop Casserole

I've been waiting for cooler weather to try this.  It will be easy to make the night before so all I'll need to do on Wednesday is throw it in the oven once I get home.  It is another Make it Easy recipe and was submitted by Martha Seaman.

•  4 - 6 pork chops
• Red or white potatoes
• Onions
• Cream of mushroom or cream of celery soup
• Salt and pepper to taste

Preheat oven to 325.  Sprinkle pork chops with salt and pepper.  Put in 9 x 13-inch casserole.  Slice potatoes and layer over chops.  Slice onion and layer over potatoes.  Cover with soup.  Cover dish with foil and cook for 1 1 /2 hours.  

Thursday - Pork Loin with Wine

My mother-in-law gave me this recipe years ago.  Colin and I were trying to think of something to make one weekend night, and she suggested this.  We had to try it after Colin's dad said, "It's so good it will make you cry."  

• 1 pork loin, about 6 lbs. 
• 1 t. pepper
• 1 t. dried thyme
• 3 t. salt
• 2 onions, quartered
• 4 - 6 carrots, peeled and cut into medium pieces
• Potatoes (optional)
• Garlic cloves, several
• Fresh parsley to taste
• 2 bay leaves
• 1/2 c. white wine (I've also used red)
• 1 c. beef bouillon

Preheat oven to 450.  Mix together pepper, thyme and salt and rub evenly all over pork.  Place in large roasting pan.  Surround pork with onions, carrots, potatoes, garlic, parsley, bay leaves, white wine and beef bouillon.  Cook uncovered for 20 minutes.  Turn oven down to 350. Take out and cover tightly with aluminum foil.  Bake for 20 minutes a pound (including the first 20 minutes).  Serve with rice to soak up the "so good it will make you cry" broth.

You may want to check on it the beginning of the last 20 minutes to see how much more it needs to cook.  I overcooked ours the last time.

Thursday - I think we'll be having pork loin leftovers for a while...

Sorry Otis

we had the baby back slow cooker asian-style ribs tonight.

otis really wanted a bite.

he waited patiently and

was very optimistic,

 but we didn't save him any.

 he was not amused.

what a great meal!  the meat was super tender and fell right off the bone.  we can't reach a verdict on the cabbage though. colin thought it was a good accompaniment, but i may limit my cabbage intake to eggrolls.   

Chicken Legs

Telling someone they have chicken legs is not exactly a compliment.  Take it from someone who has said legs and has heard the comparison more than a few hundred times.  I've even been asked, "Are those your legs or are you riding the back of a chicken?"  Really.  After the countless mix-ups you would think chicken legs and I would have more of a connection.  But, I must admit I wasn’t exactly thrilled when I saw chicken legs were on special. I would have been much more excited about split chicken breasts or even chicken thighs.  In search of recipes, I googled “chicken legs” and happened upon delicious new blogs that led me to not 1, but 2 recipes. I figured 2 chicken leg variations would make up for the repeat bone-in pork chop meal.  Thanks for understanding!  I've just been craving grilled pork chops and know no better way to do them!

Monday – Chicken Legs

Two variations to choose from....

Thai-Style Chicken Legs from Smitten Kitchen.  I love this blog.  Wonderful recipes, commentary and magazine worthy pics.  Although I do have a confession.  When I first looked for chicken recipes I couldn't find any...I would advise you to check under the "poultry" category before lodging any formal complaints.

Want to try something a little more low maintenance? Saw these mentioned on two blogs – they must be good!

Baked Chicken Legs as seen on Chaos in the Kitchen and Dine and Dish


Sorry to not include the actual recipes here....do you mind having to click?  I know it's a departure from the norm, but I thought you would enjoy the blogs.

Tuesday - Grilled Pork Chops

This is a repeat recipe, but I love it.  Mix garlic powder, kosher salt and pepper together to make a rub for the pork chops.  Then plop them on the grill and cook to your liking.  You could also bake in the oven if the weather is not cooperating, the gas grill is out of gas or you don't want to deal with charcoal.  Divine!

Wednesday - Baby Back Ribs

I love ribs, but have never cooked them.  I usually leave that up to my dad or father-in-law.  My brother's aren't too shabby either.  But, I found this recipe which involves a crockpot and had to try.  You know I love a crockpot.  Compliments of Real Simple...
Slow Cooker Asian Short Ribs  This recipe uses short ribs, but as I learned today, short ribs are beef and baby backs are pork.  I'm pretty sure baby backs that have been in the crockpot all day will be just as good...hope so anyway!

Thursday - Leftovers or alternate chicken leg recipe!

Today...

...I am going to drink more water and less Diet Coke. I say that everyday, but today I am especially motivated after hearing Jennifer Aniston drinks 100 ounces of smartwater a day. I might even work out and go to bed earlier….although doing one may mean not doing the other. Unless I "squeeze in" my workout while drying my hair.  This of course assumes I wash and dry my hair today which, let’s face it, is typically an every other day occurrence. Do you think co-workers would find it odd to see me doing this by the printer? Maybe it’s more appropriate in the comforts of your home...I’m sure you’ll get the same benefit in the kitchen, watching your child have dinner, glass of wine in hand…


Also hope to find recipes to go with this week’s VIC Specials which include:

• Smithfield Pork Baby Back Ribs - $2.99/lb.
• Perdue Fit & Easy Chicken Breast - $3.99/lb.
• Center Cut Bone In Pork Chops - $2.99/lb.
• Chicken Leg Quarters - $0.49/lb.

*image and "squeeze it in workout" found in September 2010 Southern Living

Monday Funday

It’s been a rainy Monday, and despite my best efforts, I’m pretty sure I didn’t look like this

as I ventured out to brave the weather and begin the work week.  I did, however, manage to leave without an umbrella or raincoat.  It’s always fun to run across the parking lot in the pouring rain with the laptop in tow...good thing I’m so coordinated J  


*image courtesy of Anthropologie

TGI (almost) F

I love Thursdays, but this one especially. I’m not working tomorrow, so my weekend started precisely 3 hours and 28 minutes ago, Grey’s returns tonight, and so does The Office, I have a new hair cut, it’s the first day of Fall and I’m leaving tomorrow for a weekend mini-break in the mountains! My house, however, is a complete wreck, and I have to do two loads of laundry, unload the dishwasher, clean up from supper and pack (one bag for me and at least three for Colin #2). But I’ll focus on the positive…and really, really enjoy my wine (that was super discounted at the Teet tonight).

New Specials for the week and featured highlights: http://flyer.harristeeter.com/HT_eVIC/ThisWeek/index.jsp?ID6734

• 93% Lean Ground Turkey – buy one, get one
• Barilla Pasta Sauce – buy one, get one
• Boneless Chicken Breast (HT Brand, frozen) – buy one, get one
• Smithfield Whole Pork Tenderloin – buy one, get one
• Top Round London, Broil – buy one, get one
• Kraft Dressing – buy one, get one

Hurray for Buy One, Get One’s…My freezer, pantry and refrigerator are looking pretty sparse.
.

Monday – Italian Meatloaf
This meatloaf calls for 1 pound lean ground beef, but you can substitute the VIC special lean ground turkey if you’d prefer. The turkey and spinach lasagna I posted in March would also be a good to do this week with both turkey and pasta sauce on special. I have never made meatloaf, so this was a first. It is Liz Pollet’s recipe via Make it Easy. I recommend reading the recipe all the way through before you begin. When I made it, I first put it in a loaf pan and then realized it needed to be in a casserole dish. At least it was already in the loaf shape…

• 1 pound lean ground beef (or turkey)
• 1 onion
• 2 T olive oil
• 2 gloves garlic, minced
• 1 c. Parmesan cheese
• 1 jar 4-cheese spaghetti sauce – Barilla brand is buy one, get one, but they don’t make a 4-cheese, so I got Roasted Garlic
• 1 egg
• 1 ½ c. Italian bread crumbs
• Pam spray

Preheat oven to 350 degrees. Dice onion and sauté in olive oil for 10 minutes or until soft. Add garlic and sauté for 2-3 minutes until cooked through. Remove from heat.
In large bowl, combine ground beef, Parmesan, egg, breadcrumbs and cooked onion/garlic. Stir to combine and then add about 1 c spaghetti sauce – OOPS another reason you should pay special attention to the directions…I just realized I didn’t do this step when I made it…it was very tasty regardless, but could have been that much better. Stir until sauce is thoroughly distributed.

Coat glass or ceramic roasting pan with Pam. Form meat mixture into a loaf shape with hands. Bake at 350 for 30 minutes, then pour spaghetti sauce over the top of the loaf to cover completely (I poured the entire jar).

Continue baking for another 20 minutes or until cooked through. Internal temp. should be about 160 degrees.

Tuesday – Marinated Pork Tenderloin
I love this marinade – Thanks Liz Grasty and Make it Easy! It is so very easy. You must, however, be sure the Ziploc bag is zipped while mixing the ingredients…it’s not fun to clean soy sauce and sugar off hardwoods.

• 1 pork tenderloin (1 ½ pounds) – buy one, get one!
• ½ c. soy sauce
• ¼ c. sugar
• ½ t. garlic powder
• Sesame seeds – I omitted, because I didn’t have any when I was making

Place pork tenderloin in casserole dish or plastic Ziploc bag.
Mix first 5 ingredients in a bowl and cover pork. Refrigerate overnight.
Preheat oven to 350. Toast sesame seeds and set aside. Remove pork tenderloin and save the marinade.
Place tenderloin on roasting rack (or in casserole dish) and bake at 350 for 40 minutes. Turn once while baking.  During the last 10 minutes of cooking the tenderloin, add the sesame seeds to marinade and warm over medium/high heat. Take tenderloin out of oven, slice thinly at an angle, pour warmed marinade over tenderloin and serve.
Note – this recipe goes well with asparagus, a salad or a starch!

Wednesday – Grilled London Broil
The marinade for this comes from, Take the Tour for a Taste of Colonial Edenton, cookbook You can use chicken (the frozen packs are on sale), flank steak or london broil.

• 1 (16 ounce) jar Kraft Italian dressing
• ½ c. honey
• ½ c. soy sauce
• 1 t. ginger
• 3 t. minced garlic

Mix all ingredients well and marinate steak or chicken all day or overnight. Grill to your liking.

Thursday - Open Faced Meatloaf or leftover London Broil or Pork Tenderloin Sandwiches

Stay out of the kitchen and enjoy leftovers!

In case you were wondering....

Substituting the chicken for the ground beef was not a complete disaster! It was actually pretty good. Although some sides would have been nice. Maybe some black beans or rice??? One can only eat so much cilantro and sour cream.

Save the Drama for the Llamas

image taken from my son's copy of llama llama red pajama, by Anna Dewdney

Why is it that I find myself relating to the Llama Mama in Anna Dewdney’s Llama Llama Red Pajama each night at bedtime? Why can’t I relate to someone more glamorous and carefree like Serena Van Der Woodsen? I’ve become a very busy mama, but this week I’m trying to eliminate some of the craziness with meals I can prepare ahead of time. I hope to also revamp the blog. I don’t know if there’s a way to make grocery shopping glamorous and exciting, but I’m going to try!

VIC Specials of interest…. http://flyer.harristeeter.com/HT_eVIC/ThisWeek/index.jsp?ID8525

Whole fryer chickens - $0.59/pound
HT Shredded Cheeses - $1.77 each and if you are an e-VIC member you get one pack at $0.97.
HT Cream Soups – 4 for $3
HT Canned Broths – 3 for $2

I’m also buying rotisserie chickens on Sunday (always $4.99 on Sunday).

Monday – Mexican Lasagna
This recipe comes from Jennifer Brock via Make it Easy. I haven’t made it before, but I’ve been looking for recipes I can make ahead and this one looks fun and different. I can also put half in a separate casserole to freeze for later. I think I’ll substitute shredded rotisserie chicken for the lean ground beef.

-1 pound lean ground beef (I’m using shredded chicken from one rotisserie chicken)
-1 packet taco seasoning – Old El Paso is buy one, get one
-1 small can mexi-corn (I’ve said before I’ve become a corn snob, but HT’s “border blend corn” is on special for only $0.77 a can)
-An 8 oz can of tomato sauce
-8 oz. cream cheese
-3 c. Mexican cheese blend, divided – HT brand on VIC special
-9 – 12 no boil lasagna noodles (if only everything were as easy as no boil lasagna noodles)
-5 -6 c. salsa – HT brand is on sale for $1.97 each for a 24 oz. jar
Garnish with fresh cilantro, sour cream and chopped tomatoes

Brown meat over medium-high heat until it crumbles (I get to skip this step with the chicken). Stir in taco seasoning, corn, and tomato sauce. Cook 5 – 10 minutes or until well mixed and thickened – can add ¼ c. water if needed).

Remove from heat and immediately stir in cream cheese and 1 ½ c. shredded cheese until melted.

Spread 1 c. salsa in greased 9 x 13 baking pan. Layer 3 noodles, 2 c. beef mixture, 1 c. salsa. Repeat layers 1 – 2 more times. Top with remaining 3 noodles and 2 c. salsa. Sprinkle with remaining 1 ½ c. cheese.

Cover with non-stick aluminum foil. Bake, covered at 375 for 30 minutes. Uncover and bake 10 more minutes or until bubbly and lightly browned. Let stand 10 minutes before serving and garnish as desired.

Tuesday – Ma and Nancy’s Baked Chicken
This is one of my mother-in-law’s contributions to Make it Easy. Only recently tried this and after doing so, do not know why I haven’t done it before. Maybe it was the cleaning of the chicken that intimidated me. Removing the neck, liver and gizzards takes some getting used to. After you get past that, it is an easy, delicious meal. I think I’ll clean the chicken and prepare the veggies a day ahead. Then all I’ll have to do on Tuesday is dress the chicken with the oil and spices and throw in the veggies.

· 1 large baking chicken – VIC Special
· Olive oil
· Seasoned salt
· Fresh ground pepper
· 1 T chopped rosemary (I think I used a lot more, but forgot to chop it)
· Lemon juice
· 3 onions, quartered
· Carrots
· Fresh mushrooms – on special 2 packs for $4

Wash chicken with water and pat dry. Sprinkle chicken liberally with first 5 ingredients and place in roasting pan or deep baking dish.

Broil both sides in oven to crisp skin – I probably did this for about 4 minutes on each side, but could have done it a little longer. I got scared when I saw rosemary popping and didn’t want it to burn.

Place chicken breast side up and surround with veggies. Put a few tablespoons of water (or chicken broth) in bottom of pan, cover well with foil and bake for at least an hour to an hour and a half at 350. (I put water and white wine in my pan and probably did several tablespoons, rather than a few.)

Serve with rice or pasta and pan juices.

Jaquelin notes other veggies can be used, including leeks, potatoes turnips and peppers.

Wednesday – Chicken Tetrazzini with Proscuitto and Peas
This recipe begins with my very favorite tetrazzini recipe found in the January 2009 issue of Southern Living.  I’ll try and make this on Sunday too while the chicken is really fresh and easy to shred. I’ve posted the original before, but here it is again.  As Southern Living suggests, the prosciutto and peas will add a little more (good) drama and excitement to one of our weekday staples. You can easily divide into two casseroles and freeze one for later.

-1 – 7oz package vermicelli
-3 c chopped chicken – I’ll use chicken from one of the rotisserie chickens
-1 can cream of mushroom – on VIC special
-1 can sliced mushrooms, drained – I always skip
-½ c chicken broth – on VIC special
-¼ c dry white wine
-¼ t freshly ground pepper
-½ c slivered almonds – I substitute bread crumbs for the almonds. Just more likely to have bread crumbs in the pantry.
-3 oz. finely chopped prosciutto sautéed in 2 T. hot oil 2 -3 minutes, until crisp
-1 c. frozen peas, thawed


Preheat oven to 350. Prepare pasta according to directions. Meanwhile combine chicken, ½ c parmesan, soup, alfredo sauce, mushrooms, chicken broth, wine and pepper. Stir in pasta, peas and proscuitto. Spoon into casserole dish and top with remaining parmesan and almonds/breadcrumbs. Bake for 30 minutes or until bubbly.

Thursday – Leftovers!!!

Intensive Purposes

Summer, for all intensive purposes is over….Ok so my more refined/educated counterparts know the correct saying is “intents and purposes,” but “intensive purposes” sounds much cooler. Who cares that the phrase “intensive purposes,” doesn’t make sense? I only realized I’d been saying it incorrectly a few months ago. My husband’s very good friend took great pleasure in correcting his wife and me. I guess it’s kind of like “chest of drawers,” (I say, “chester drawers”) or “nip it in the bud,” (I say “butt”-- don’t know if I was envisioning a cigarette butt or an actual kick in the butt). I am wrong in both cases, but blame it on my Eastern North Carolina upbringing. Anyhoo – Summer is over, and although I can’t say good riddance, I am looking forward to Fall, the cooler temps, corduroys, boots and football games – well let’s be honest…maybe not the actual game, rather the tailgating, pimento cheese, ham biscuits and bloody marys. With the onset of Fall, I will return to VIC special shopping, blogging and weekly meal planning. My shopping habits – at Harris Teeter and elsewhere – have surely taken a turn for the worse. But beginning this weekend I’m back…So long Summer and my excuse not to cook! In the meantime, here’s a recap of our past few months...


making cupcakes...

eating them...

spending some time at the beach...
relaxing and reflecting... and enjoying the view...

Who Would Have Thought....

...that baking soda and baking powder are two different things???? Not me apparently. Baking soda is technically a powder anyway, right? I found this out last Christmas. I tried to make banana bread for neighbors, but failed miserably when the loaves collapsed into a gooey mess. I complained to my mom, and she asked if I used baking soda instead of powder. “Aren’t they the same thing???” I responded. At least I was somewhat relieved the bread debacle was the result of using the wrong ingredient and not my inferior cooking. Until I read the recipe. It actually called for baking soda. Hmmmm. Anyway….this past weekend I bought way too many blueberries – 2 for $5 at the Teet! I thought blueberry cobbler sounded good so I reached for my mom’s recipe. Hers is for peach cobbler, but as she always likes to remind me, you can substitute blueberries for the peaches or even do a combination of the two. Perfect use for two of my very favorite summer fruits! After skimming the recipe I realized I had all the other ingredients I needed until I reached for the Arm and Hammer in the fridge. Wait a minute….this isn’t baking powder! It’s baking soda! Aha! No wonder my cobbler has never tasted quite right! For two things that begin with the same word, they really are not the same at all. And it makes the world of difference to use baking POWDER in this recipe. I know I’ve been a huge slacker and not posted recipes the past two weeks, but this is so good you’ll find an excuse to have it for breakfast, lunch and dinner. Hopefully that counts for something!

Blueberry (or peach or blueberry/peach or anything else that sounds good to you) Cobbler

• 1 1/4 c. sugar, divided
• 2 t. baking POWDER
• 3/4 c. sifted all purpose flour
• 1/2 t. salt
• 3/4 c. milk
• 1/3 c. butter
• 2 1/2 c. blueberries or sliced peaches
• 1/4 t. ground cinnamon
• 1/4 t. ground nutmeg

Sift 3/4 c. sugar with the dry ingredients (leave out blueberries, spices and butter too. not sure if they are considered "dry" or not, but wanted to clarify). Stir in milk. Mixture should be thin and lumpy. Melt butter in 9 inch square pan. Pour batter over melted butter and do not stir. Combine blueberries with remaining sugar and spices. Pour over batter. Bake at 350 for an hour. Top with Breyers vanilla if you want to be truly indulgent!

Recipes Continued

Sorry it’s taken a few more days than expected to come back with the blueberry yum yum and spinach salad recipes. I’ll add another one for dynamite roasted asparagus to make up for it. Either spinach salad would go well with the steak – use the kosher salt/pepper/garlic powder rub – as would the asparagus. For the spinach salad, I typically include spinach, 2 hard boiled eggs (chopped), chopped green onion, some sort of fruit (strawberries are great if in season) and bacon pieces. Here are the dressings:

Poppy Seed Dressing – This comes from my grandmother, Immy Withers. I think. It could be my mom’s concoction, but I’m pretty sure it is my grandmother’s. You can make it pink if you use red onion for the onion.

¼ small onion
½ c. sugar
1 t. dry mustard
1 t. salt
1/3 c. vinegar (I use apple cider)
1 c. vegetable oil
1 T. poppy seeds

Put first 6 ingredients in the blender. Gradually pour in the vegetable oil and poppy seeds (while it’s on and mixing).

Spicy Spinach Salad Dressing – compliments of my mother-in-law, Jaquelin Perry. I love a poppy seed dressing, but this is a really great alternative and so, so easy to make – just mix all ingredients together in food processor.

1 c. vegetable oil
¼ c. vinegar (I used apple cider)
½ c. sugar
1/3 c. catsup
1 T Worcestershire
1 t salt

Roasted Asparagus – contributed by Melanie Reid in the March 2005 issue of Southern Living – I forgot how much I enjoyed this dish until we had it over the weekend for my mom’s birthday dinner. It is so tasty and went exceptionally well with the steak, fruit salad, and caramel cake! Dad throws it on the grill for just a minute after it’s finished baking to give it a little char and make it extra good. We omit the almonds.

pounds fresh asparagus
2 T olive oil
garlic cloves, minced
3/4 t salt
1/2 t freshly ground black pepper
1/2 cup slivered almonds, toasted

Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Blueberry Yum Yum – September 1998 issue of Southern Living - A girl I work with introduced me to this dessert. It is an office favorite will usually make an appearance at any sort of office celebration. I tried to make it for Colin for his birthday last week. I omitted the chopped pecans, but I think I like it better with. I also halved the recipe because it makes a lot. The crust tastes like shortbread cookies. Yum Yum!

1 1/2 cups self-rising flour
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.

Bake at 375° for 15 minutes. Cool in pan on a wire rack.
Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.