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Showing posts from July, 2011

Nectarine-Raspberry Pie

I decided to try my hand at pie-making again.

I've only made two pies in my entire life; I've only made one pie crust in my entire life. And honestly, I don't ever plan on making another pie crust anytime soon. I hate cutting in butter & rolling dough with a passion.

I use Pillsbury Pie Crusts. I highly recommend them. One day, I'll make my own pie crusts. But not until after I'm married. Assuming I get married someday, and assuming I register for a food processor, and assuming someone buys it for me, but you know what they say about counting your chicks before they hatch...

Start by pitting and slicing 5-6 nectarines. It should equal about 8 cups. Also, rinse off 2 cups of raspberries. Toss the fruit with 2/3 cups of sugar. Cover the bowl with saran wrap and set it aside for 30 minutes. To keep things neat, I keep the pie crust on waxed paper so I don't have to flour my counter-top. Two things you should always have, aside from saran wrap and aluminum foil? Parc…

Spicy Dr. Pepper Shredded Pork & Cilantro-Jalapeno Coleslaw

Two crock-pot meals in one week! Life has gotten easier on Indigo Street.
This recipe came from The Pioneer Woman, and it was freaking deeeeelicious! Michael said it was the most flavorful pulled pork he's ever had, the house smelled delicious, and I might make it the next time we have company over.

Crock-pot meals are so easy I really don't think they need the play-by-play with photos. I spent about 20 minutes prepping everything in the morning (it could have been cut down to 10.. but it was the morning, I was moving slow), and another 15 minutes doing the finishing touches before serving. In order to make this as easy as possible, I prepped everything for the coleslaw in the morning and stored everything separately (dressing, cabbage/jalapenos, cilantro- all in separate tupperware) so I could toss it together before eating. Definitely make this. And make a ton of it- the leftovers are amazing.

Spicy Dr. Pepper Shredded Pork 1 large Onion, peeled & quartered3-5 lbs. Pork Sh…

His & Her Bruschetta

Have you ever been to Postino's? Well, it's delicious. I highly recommend it. Unless you know where I live- then you can just come over here and eat mock-Postino's bruschetta.
I made two types of bruschetta for dinner; His & Her's.


His: Pesto & Fresh Mozzarella with Diced Tomatoes 1 large tomato, diced1 tablespoon of fresh basil, choppeddash of garlic powdersalt & pepperolive oilfresh mozzarella, sliced into 1/4 inch slicesbasil pestoFrench or Italian bread, cut into 3/4" thick slices. Preheat the oven to 400 degrees. In a small bowl, combine the diced tomato, basil, and garlic powder. Season with salt and pepper to taste. Lightly drizzle with olive oil. Set aside.Brush each side of the bread with olive oil- place on a baking sheet and bake for 3-4 minutes on each side.Spread pesto on each slice, top with mozzarella- place back in the oven for a few minutes until the cheese begins to melt. Remove from the oven, top with the tomato mixture, serve immediatel…

Fig Spread

Fig Spread 6 ounces Calimyrna dried figs, stemmed and sliced into 1/4 inch pieces.1 tablespoon sugar3/4 cup water2 teaspoons fresh lemon juiceBring the water, sugar and figs to a boil in a small saucepan.Reduce the heat, and simmer- covered- until the figs can easily be pierced with a knife and most of the liquid has evaporated. About 20 minutes.Allow the figs to cool slightly before transferring to a food processor or blender. Add the lemon juice and puree until smooth. If the spread is too thick, you can add water, one tablespoon at a time, until it reaches a spreadable consistency.

French Dip Sandwiches

I'm not sure why, but Crock Pots intimidate me. Supposedly, you just throw your stuff in there and forget about it. Yeah, right. Do you have any idea how anal I am? I don't forget about anything. I worry about my Crock Pot; I worry about it lighting my house on fire, I worry about it shutting off somehow and coming home to raw meat and no dinner, I worry about it making vegetables too soggy. I'm not equipped for slow-cooking, I'm just not.  At least I didn't think I was. Then I made French Dip sandwiches. And they were totes amazing! Except my photos don't portray how delicious it was because, let's face it, a giant piece of beef out of a crock-pot doesn't exactly photograph well. 

French Dip Sandwiches Original recipe from bakingbites.com 3 1/2 lbs. Beef Chuck Roast14.5 oz. Beef Broth10.5 oz. Condensed French Onion Soup (I used Campbell's)6 oz. Red Wine3 cloves Garlic, minced (or 1 tsp. garlic powder)salt & pepper4-6 Bolillo Buns or French rollsPro…

Blackberry & Cream Cheese Muffins

Uh, delicious!
Blackberry & Cream Cheese Muffins 2 cups all-purpose flour2 tsp. baking powder1/4 tsp. salt1/4 tsp. cinnamon1/4 cup butter, softened3 oz. cream cheese, softened1 cup sugar1 egg 1 tsp. vanilla extract3/4 cup milk2 cups fresh blackberriesPreheat the oven to 375 degrees. Line a muffin pan with 12 paper liners.In a medium bowl, whisk together flour, salt, baking powder, and cinnamon. Set aside.In a large bowl, beat together the cream cheese and butter. Cream the sugar into the mixture until light and fluffy, making sure to scrape down the sides occasionally. Add the egg and vanilla, beat until smooth. Add half of the flour mixture, mixing until all the flour is moistened. Add all the milk, mix until incorporated, then add the rest of the flour. Continue to mix until no streaks of flour are visible and everything is well combined. Fold the blackberries in carefully.Divide the batter between the muffins cups. The cups will be filled above the rim.Bake for 19-22 minutes, or …

Sauteed Apples

One of the easiest side dishes of all time. 3 minutes of prep-work. 12 minutes of cooking. I LOVE sauteed apples with grilled pork.. or vanilla ice cream.
Start with 3 Granny-Smith Apples. I know- there's 4 in the picture. Peel, core, and cut the apples into 1/4" slices. Saute the apple with the butter until they're tender, about 7 minutes or so. Meanwhile, mix cornstarch into cold water. Add the cornstarch mixture to the pan. Then add cinnamon and brown sugar. Stir it all together. Bring the sauce to a boil for two minutes. Serve warm!
Sauteed Apples 3 Granny-Smith apples 2 T. butter or margarine 1/4 cup cold water1 t. cornstarch1/4 cup brown sugar 1 t. cinnamonPeel, core, and slice the apples into 1/4" thick slices.Melt the butter in a large saute pan over medium heat- add the apple slices and saute until tender (7-10 minutes).Combine the cold water and cornstarch in a small bowl, make sure it's well-mixed. Add to the pan, along with the cinnamon and brown sugar. Stir to c…