Carnitas

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In Texas, we believe in good food - really good food. Especially when we are talking Tex Mex. I adore carnitas (pork that is slow roasted or braised - and found on most Tex Mex menus) but have never made it. It's often found cut into small chunks, or even pulled. As long as it's not fatty, I love it anyway it comes.

I feel like I keep singing the praises of the blogger Lisa Fain and her fabulous blog, The Homesick Texan but it's only because her recipes rock. If you're a cookbook lover, you should order hers. I don't own it but I've heard it's fabulous.

These carnitas are cooked so simply it's almost ridiculous. You take a relatively cheap, fatty piece of meat and let it simmer in water and OJ (no seasoning but salt!) until all the liquid cooks off. Then you let it cook even longer in just it's own fat. The fat renders out, the meat is tender and not grissly at all, and it's amazing. Truly, amazing. And your house smells so so good.

Don't trim your meat prior - this is a recipe where fat is good. I cut off anything that looks remotely like fat so this was hard for me but I promise it will all cook off and ensure your meat isn't dry.

We made burritos bowls with the meat - cilantro lime rice, black beans, shredded lettuce, sour cream, cheese, etc. You could make enchiladas, soft tacos, or just eat them with a fork (which is what I did the next day...). Throw it on while you're home one afternoon and just let it do it's thing.

And when your mom walks in your house a few hours later after you've invited her over for dinner, she'll immediately say, "Oooh, what smells so good?" and you'll smile and know your dinner is going to rock.

Carnitas
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt

Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.

After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.

When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).

Gingerbread Pancakes

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Mmmm, pancakes. I rarely eat breakfast (I know, I know) but I love having breakfast for dinner! Basic pancakes are always a standby meal for us; they're quick, cheap, versatile, and super easy to throw together at the last minute.

I'd never made gingerbread pancakes at home so I was excited to see this recipe posted on one of my favorite blogs, The Homesick Texan. These pancakes are from the Austin restaurant, Magnolia Cafe, and were originally shared with Texas Monthly magazine.

They are thick, cake like, and delicious! The first Sunday of Advent is tomorrow so it's officially time to start enjoying all things Christmas - including these gingerbread pancakes!

Gingerbread Pancakes
3 eggs
1/4 cup brown sugar
1/2 cup buttermilk
1/2 cup water
1/4 cup brewed coffee
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
4 tablespoons (1/2 stick) unsalted butter, melted

Cream eggs and sugar together. Stir in buttermilk, water, and coffee and set aside. In a separate bowl sift together remaining dry ingredients.

Stir egg mixture into dry ingredients, then mix in melted butter.

Add more water or buttermilk if necessary, but batter should be thick.

Cook until done on a lightly greased hot griddle or in a heavy skillet (turn once when bubbles appear on upper side and start to break).

Pancakes will be thick and cake-like in texture.

Makes 8 to 10 five-inch pancakes.

Chicken Saltimbocca

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This quick Italian dish is traditionally made with veal but can also be made with chicken or even pork. I came across it on one of my favorite blogs, Elly Says Opa and it looked easy and tasty for a weeknight meal. We had this with the Greek Potatoes I posted a couple of days ago but it'd really work with any sides your family likes.

We both loved this - it's flavorful and inexpensive, plus it cooks super fast! With sage and prosciutto, how can it not be good?

Chicken Saltimbocca
6 Tbsp. all purpose flour
4 thin-cut chicken cutlets (about 4-5 oz. each) or chicken breast halves, pounded to about 1/4″ thickness.
1 Tbsp. chopped fresh sage
4 whole sage leaves (optional)
4 thin slices of prosciutto, cut to match chicken chicken (about 2 oz.)
2 Tbsp. olive oil
2 clove garlic, lightly smashed
~1 cup dry vermouth or white wine
2 tsp. fresh lemon juice
2 Tbsp. cold butter
1 Tbsp. minced fresh parsley
salt and pepper

Combine flour with salt and pepper (about 1 tsp. pepper and 1/4 tsp. salt) in a shallow dish. Pat the cutlets dry with a paper towel and then dredge in the flour mixture, shaking off any excess. Lay the cutlets flat and sprinkle each with the sage. Place a slice (or slices, depending how they are shaped) of prosciutto onto each cutlet and press lightly to adhere.

Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add sage leaves (if using) and garlic. Cook until sage leaves begin to change color and are fragrant, 15-20 seconds. Remove the sage and garlic with a slotted spoon.

Add the cutlets to the pan, prosciutto-side down, and cook until golden brown, 2-3 minutes. Flip and cook on other side until golden brown, about 2 minutes. Remove the chicken and keep warm.

If there is any excess fat in the skillet, pour it off. Stir in the vermouth, scraping up the browned bits, and simmer until it’s reduced to about 6-7 Tbsp. Stir in lemon juice.

Turn heat down to low, and whisk in the butter. Remove from heat, stir in the parsley and season with salt and pepper. Spoon sauce over cutlets before serving.

Bacon and Butternut Squash Risotto

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I was sitting at the nail salon last week and they had on the Rachael Ray Show. I typically never watch her show, because it's on the same time as Nate and I adore Nate, but I was glad to catch it this time as she made this recipe! I went home and pinned it immediately.

This is a traditional risotto in that there is time and stirring involved. However, it's worth the effort for that creamy texture and rich taste. I couldn't get enough of it!

This makes a lot and would be the perfect addition to your Thanksgiving table! Or, just a delicious meal at home.

Bacon and Butternut Squash Risotto
1 medium-large butternut squash, peeled and cut into 1-inch dice
EVOO – Extra Virgin Olive Oil, for drizzling plus 2 tablespoons
Salt and pepper
Freshly grated nutmeg
Honey, for drizzling
1 quart chicken stock
1 generous pinch saffron threads
1/4 pound slab bacon or pancetta, diced
1 small yellow onion, finely chopped
2 to 3 cloves garlic, very finely chopped
1 1/2 cups carnaroli or Arborio rice
1/2 cup dry white wine
3 tablespoons butter
1/2 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls

Preheat oven to 400ºF.

Place squash on baking sheet and dress with EVOO, salt, pepper, nutmeg and a drizzle of honey. Toss to combine then arrange in a single layer and roast to tender, 20 minutes. Remove half the squash to food processor and puree with a little water or stock.

Heat stock with saffron and 2 cups water in a saucepot. Keep warm over medium-low heat.

In a medium pot with rounded edges at bottom, heat 2 tablespoons EVOO over medium-high heat. Add bacon or pancetta and render to lightly crisp, 2-3 minutes. Add onions and garlic and stir to soften, 2-3 minutes more. Add rice and season with salt and pepper; toast 2 minutes, then stir in wine and let evaporate. Add a few ladles of stock at a time stirring rapidly with each addition to build starchy, creamy quality. Rice will take 18 minutes from first addition of liquid to cook to al dente.

Stir in squash puree and melt in butter. Add grated cheese and taste risotto for seasoning. Serve in shallow bowls garnished with reserved diced, roasted squash.

Greek Style Potatoes with Oregano and Lemon

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It seems like I easily find "main course" recipes I want to try but don't branch out enough with side dishes - especially potatoes. I came across these potatoes on the blog, Better Than Takeout, and they were, in fact, better than takeout.

These were very easy to make, inexpensive, and had great flavor. Just be sure and throw them in with plenty of time since they take awhile! I served them alongside chicken saltimbocca (which you can see in the pic). I'll post that recipe this week as well.

Greek Style Potatoes with Oregano and Lemon
1 lb round potatoes (Yukon gold, Russet etc.)
6 cloves garlic, minced
4-6 tbsp olive oil
1 tbsp dried oregano (or more...)
Juice of one large lemon 
1 cup water (more as needed)
Kosher salt and pepper to taste

Preheat oven to 375 F. Peel potatoes and cut into quarters. Put remaining ingredients in a bowl and whisk. Toss the potatoes in the liquid mixture. Spread on baking sheet and bake until tender, about 90 minutes stirring often. Add water as needed - there should always be moisture in the pan

Green Chile Hominy Casserole with Chorizo

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Have I mentioned my deep love for cast iron skillets? Up until just a couple of years ago, I'd never used one except while camping. Jason decided we needed one in the kitchen so he bought one and I was soon in love. So much so, that I asked him to climb into the attic and pull our "camping skillets" out so I'd have 3 in the kitchen to use at a time. Now if a recipe can be made in a castiron skillet, I'm immediately drawn to it.

When I originally checked out The Homesick Texan, I didn't even click on this recipe. But, a friend made it and highly recommended we try it so when I saw it took hominy (love!) and a cast iron skillet, I was in.

There is good reason for why it was highly recommended. It's highly delicious.

You could make this into a one pot meal and call it a day. Or, you could serve it as a side dish with some basic grilled meat. It's quite versatile.

If you've never really cared for hominy before, you should try it in this dish before writing it completely off. It soaks up the flavors in the dish and adds a great texture. If you're not a fan of chorizo, you could sub in another kind of sausage - or leave it out all together.

I highly suggest you make this sometime. Soon.

Green Chile Hominy Casserole with Chorizo
2 poblano chiles
1 teaspoon vegetable oil
1/2 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, diced
2 jalapeños, seeds and stems removed, diced
4 cloves garlic, minced
2 15-ounce cans of hominy, drained
8 ounces sour cream
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped
2 teaspoons lime juice
2 cups shredded cheddar cheese
Salt and black pepper to taste

Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chile out of the bag and rub off the skin. Remove stem and seeds and dice.

Preheat the oven to 350.

On medium-low heat, heat the vegetable oil and then cook the crumbled chorizo while occasionally stirring in a 10-inch cast-iron skillet until brown, about 8-10 minutes. With a slotted spatula, remove the chorizo and drain any excess grease from the skillet, leaving 1 teaspoon. Add to the skillet the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chile, chorizo, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

Skillet Peach Cobbler

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This is one of those recipes that has been on my "to make" list for a couple of months now. It's from the August issue of Bon Appetit magazine and I put it aside to make one night when my dad came over for dinner (peach cobbler is one of his fave desserts). For various reasons, I didn't get it made until this weekend when dad came over for dinner.

There are different kind of cobblers - some have more dense breading and others are more cake like. This is very cakey and very delicious. Dad polished off a large bowl and then took home the leftovers so it was a hit in this house!

This took about 5 minutes to throw together and then you just sit back and let it bake.

I do have to confess that I did not use fresh peaches... I subbed in canned. No one at my house seemed to notice or if they did, they didn't dare mention it :)

Instead of making the whipped cream, we just scooped Blue Bell Homemade Vanilla Ice Cream over top of the hot-from-the-oven cobbler. Heaven in a bowl!

Skillet Peach Cobbler
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)
1 cup peach preserves
1 cup chilled heavy cream
2 tablespoons sugar

Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12" castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.

Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.

Crockpot Refried Beans

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When we go our for mexican food, Jason always orders double beans, no rice. He has a great love for refried beans. At home, I have to admit I usually just open a can of refried beans and throw it in the microwave before we have anything mexican - tacos, burritos, fajitas, etc. Not the tastiest but worked okay.

Then I came across this recipe on Stick a Fork In It and was excited to give it a go. Especially since dried beans are SO cheap!

I cooked these all day while we were at work and the house smelled delicious when we got home. They were super easy, too, and tasted much better than the canned variety!

Crockpot Refried Beans
3 cups of dry pinto beans (rinsed)
1 onion, diced
9 cups of water
2 teaspoons salt
2 teaspoons pepper
2 cloves garlic, minced
1/8 teaspoon ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. (I put mine on low - my crockpot runs hot)

When they are done cooking, drain all of the liquid and set aside. Using a potato masher, mash the beans until they reach your desired consistency. Or, run them through your food processor. (Using a slotted spoon, I just transferred the beans from the crockpot right into my food processor in batches - took less than 5 minutes to do the entire pot) Add the reserved liquid until you reach your desired consistency.

Taste and adjust seasonings as desired. I ended up putting quite a bit more cumin, garlic powder, salt, and pepper in ours.

This is also freezer friendly - which is great since it makes a large batch!

Cheese Enchiladas - Tex Mex Style with Chili Gravy

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Cheese enchiladas are a staple of Tex Mex cuisine - and for good reason! The gooey cheese and brown gravy create a perfect combination of feel good food. They also traditionally include chopped onions but I don't care for the bitter crunch it adds to my otherwise plate of goodness so I always leave them out.

I never was sure exactly what made that delicious brown sauce over top - it certainly couldn't be found in the canned enchilada sauces - so I was thrilled to find that The Homesick Texan knew. And shared it with the world.

If you're a Texan, or a fan of Tex Mex food, you'll want to make this - soon. Your family will love you. If you've never tried the Texas version of cheese enchiladas, you should. Your family will love you.

I'm a card carrying member of the I Love Processed Cheese Society so I went all high class and used good ol' Velveeta for the ultimate in cheesy goodness. If you're not a fan, feel free to use cheddar.

Oh - the gravy ended up being pretty salty so I would cut way back on the salt. You can always add it later to taste.

**you can make this vegetarian very easily

Chili Gravy
1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt - I would cut way back, to maybe 1/4 teaspoon
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups beef broth, chicken broth or water (I used beef broth)

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Cheese Enchiladas
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
1 medium onion, diced
2 cups chili gravy (recipe above)

Preheat the oven to 450 and grease a large baking dish.

Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated. (I just wrap mine in a cloth towel and microwave to soften them)

Pour 1/2 cup of chili gravy in a baking pan.

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it. Place rolled tortilla in baking dish, seam side down.

Continue with remaining tortillas.

Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. Bake for 10 minutes or until sauce is bubbly and cheese is melted.

Lobster Ravioli with Lobster Cream Sauce

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I'm going to do something I've not done before - post a recipe without a picture. The picture came out so badly and, quite frankly, unappealing but the dish was so good that 1) I want a record of it so I can make it again and 2) you need to try it.

Awhile back, I bought a 2 pound package of lobster meat. Fully cooked, in small pieces. I used a large portion for the paella and still had a lot left. One of my favorite dishes is lobster ravioli, but I'd never made it before. I figured now was the time!

I based the sauce and ravioli filling off this recipe from Food Network. I did not make my own pasta but instead used wonton wrappers - feel free to make your own if you're braver than me. The link to the original has one.

To say this was delicious is a huge understatement. The sauce is SO GOOD. If you want to buy frozen ravioli and skip those steps all together, make the sauce for it! Jason just stood over the pan dipping bread into it after he ate.

Lobster Ravioli with Lobster Cream Sauce
Lobster Ravioli Filling:
1 tablespoon butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat, cut into small pieces
2 ounces ricotta
Salt
Pepper

Lobster Cream Sauce:
1 tablespoon butter
1 tablespoon chopped shallots
4 ounces lobster meat (or crabmeat), cut into small pieces
5 ounces tomato sauce
10 ounces heavy cream
Salt

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster and saute 2 to 3 minutes. Let cool slightly. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

If working with wonton wrappers, put about a tablepoon of the lobster cheese mixture in center of wrapper. Wet edges and press closed with a second wrapper. Repeat until all mixture is used. Gently place ravioli in boiling water and cook for 6 to 8 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter and shallots and saute until shallots are translucent. Add the lobster meat and saute for about 2 to 3 minutes. Add the tomato sauce, cream, and salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.

Spinach, Mushroom, and Pesto Lasagna

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This is one of those meals that you wish you had doubled or tripled, just so you have some to freeze for later. It's. so. good. The dish isn't any more complicated than a traditional lasagna, really, but I thought it had loads more flavor thanks to the pesto. I did not miss the meat at all - and neither did Jason, the family carnivore. Your house will smell amazing, too, so you get a bonus!

I made my own pesto because the grocery store wanted a pretty penny for storebought. If you pick up just enough pine nuts at the bulk section of your store, it's much more economical to make it yourself. I'll include the pesto recipe, too, just in case you don't have a favorite.

I found this meal through Pinterest (anyone surprised?) and it comes from this fabulous blog, The Other Side of Fifty.

Spinach, Mushroom and Pesto Lasagna
9 lasagna noodles (I used no-boil to save a step)
10 oz chopped frozen spinach, thawed and squeezed dry
1 3/4 cup ricotta cheese
1 large egg
1/2 tsp garlic powder
salt and pepper
1 TBSP olive oil
1 TBSP butter
2 cups diced onion
1/2 red bell pepper, seeded and diced (I skipped)
dash of crushed red pepper flakes
8 ounces of button mushrooms, coarsely chopped
2 cloves garlic, minced
2 TBSP all-purpose flour
1 1/2 cups whole milk
1 1/2 cups Half & Half
3/4 cup plus 2 TBSP basil pesto
12 oz mozzarella cheese (I used slices)
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce. (skip if using no bake noodles)

In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.

In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.

Drain lasagna noodles.

Spoon 2 TBSP of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.

Easy Basil Pesto (from Food Network.com)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

Add all the remaining oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese.

One-Pan Skillet Cookie

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This will change your life. Okay, perhaps a bit dramatic but seriously. This recipe will improve your quality of life, er, eating.

Who doesn't love a cookie, hot out of the oven? Especially when it's gooey inside and finished off with a scoop of vanilla ice cream?

I adore cookies but I don't adore the measuring cups, mixing bowls, cookie sheets, scooping, wire racks, etc. that making a batch requires.

This recipe eliminates it all. You get a warm, gooey cookie with NO EXTRA PANS. Just a measuring cup or two.

I found this recipe linked on Pinterest (to this blog) and wasted no time in trying it. It takes basic ingredients I always have on hand and it's so dang easy! This was a great treat to console ourselves with last night while watching the extremely stressful Rangers game.

Mine took longer than 15 minutes - closer to 20. Just keep an eye on it.

Make it tonight!

One-Pan Skillet Cookie
1 stick (8 tablespoons) butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Pineapple Shrimp Fried Rice

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One of my favorite places to eat while in seminary was a local Thai restaurant not far from campus. While I've come to adore most Thai dishes, just about everyone I ate there with (including myself!) ordered the pineapple fried rice. Not too long ago, while visiting a friend still living in that town, we had lunch at that Thai restaurant and we both ordered - of course - pineapple fried rice.

Imagine my excitement when a friend recommended a great blog, Rasa Malaysia, who had this recipe in her archives!

Mine is quite colorless but let's face it, yellow/beige food is always the tastiest anyways... And super fast! Start to finish, 10 minutes maybe?

Pineapple Shrimp Fried Rice
8 oz. leftover rice
2 cloves garlic (finely chopped)
4 oz. pineapple (cut into small pieces)
4 oz. shrimp (shelled and deveined, leave whole or cut into small pieces)
2 tablespoons cashew nuts (optional)
1 teaspoon shrimp paste (if you can't find it, use extra fish sauce)
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces) - I skipped
2 tablespoons oil

Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.

If you have cashew nuts, add them towards the end of the cooking process.

Huli Huli Chicken (crockpot)

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Wow, it has been way too long since I've blogged - not that anyone is waiting on a blog entry from me, but because it means I haven't cooked at home in that same length of time! When work gets busy for me, the first thing to go is cooking. As much as cooking can be a source of therapy at times, it can also be a source of stress - especially when grocery shopping is involved. I also seem to still be dealing with the remnants of the pneumonia I had awhile back and find myself simply exhausted by day end.

Thankfully, I finally got tired of takeout and hit the store on my way home from work yesterday. Even thought I had to endure the 5pm grocery shoppers, it felt so nice to have a plan for meals the rest of the week.

I found this recipe through a blog I follow, What's Cooking Chicago? Such a simple, easy, crockpot meal sounded perfect for a weeknight! This dish was tasty; now, I won't lie and say it was the best meal ever - that spot is usually held for my beloved ethnic foods - but it was inexpensive, easy, filling, and crowd pleasing.

Joelen added sliced bell peppers for color and texture; I went with just chicken. I'll include her instructions for including the peppers as well.

Huli Huli Chicken
2/3 cups crushed pineapple, undrained
1/2 cup packed light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice
1/4 cup soy sauce
6 garlic cloves, minced
2 tablespoons minced or grated ginger
4 pounds bone-in, skin-on chicken pieces (I used less - about 2 pounds)
1 1/2 cup chopped mixed bell peppers (optional)

Simmer crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger in medium saucepan until thickened and measures 1 1/2 cups, about 10 minutes. Season with salt & pepper.

Coat slow cooker with cooking spray. Transfer 1/2 cup sauce to slow cooker, reserve remaining. Season chicken with salt & pepper, add to slow cooker and coat evenly with remaining sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.

About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.

Shrimp & Grits

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Shrimp and grits are one of those dishes that I think everyone should love - and if they don't, I wonder what's wrong with them. It's pure Southern joy wrapped up in a dish. This particular recipe is from the September issue of Bon Appetit, which featured some of the best restaurant breakfast dishes around. This dish is from Peels in New York City.

I did tweak it a bit, and my changes are below. Check out the original if you're interested. This was a quick weeknight meal and totally hit the spot. Tasty and easy!

Shrimp & Grits
Grits
1 cup quick cooking grits
1 cup grated sharp cheddar
1 tablespoon butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper

Shrimp
4 slices bacon, diced
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
1 pound shrimp, peeled and deveined
1/4 cup beer
1/4 cup chicken stock
1 tablespoon chopped fresh tarragon

Bring 3 cups water to a boil in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken (about 5 minutes). Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add bacon pieces and cook until crispy. Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through and the sauce cooks down a bit, about 4 minutes. Remove skillet from heat; set aside.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Sprinkle tarragon over.