Coconut Syrup

The one, the only, coconut syrup!  This baby deserves it's own post because it is so delicious!  My kids are to the point of refusing pancakes unless this syrup is on them.  It is everybody's favorite syrup in this household.  I even catch my kids trying to drink it straight from the bottle.  It is fantastic stuff and you can whip it up in no time.

Coconut Syrup
Ingredients:
1/2 cup butter
3/4 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon coconut extract

Directions:
Place butter, buttermilk, and sugar in a medium sized saucepan.  Cook over medium heat and stir until butter melts and sugar dissolves.  Bring to a boil and boil for one minute.  Remove from heat and stir in the soda and extract.  It will bubble up.  Let it rest for a few minutes before serving.

Recipe Source: The Sister's Cafe

Baked Oatmeal

So we have this fantastic little cafe in town called CJ's Cafe (Country Java).  Everyone in town raves about their baked oatmeal.  So when my sister was visiting from Las Vegas, she bought us all some for breakfast.  Let me tell you...it did not disappoint.  It was delicious!  

I had to find a recipe to recreate their baked oatmeal so we could have it at home often!  This reminds me of CJ's.  It is such a perfect fall breakfast.  It is easy to put together and pop in the oven.  My kids absolutely love it and would eat it for breakfast, lunch, and dinner if I gave them the chance.  I made this for our family reunion this summer, and it got rave reviews!  

I included the basic, original recipe.  This recipe can be adapted to you!  Last time I made it, I reduced the butter to 2 Tablespoons and replaced the rest with applesauce.  It is plenty sweet so you could also reduce the sugar.  You could add fruit or nuts before or after cooking.  The possibilities are endless!  Anyway you have it, I guarantee, you'll love it!

Baked Oatmeal
Ingredients:  
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted

Directions:
1.  Preheat oven to 350 degrees.  In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk eggs, milk and butter.  Stir into oat mixture until blended.

2.  Spoon into a greased 9 inch square baking pan.  Bake for 40-45 minutes or until wet.  Serve warm with milk poured over the top.  

Serves: 9 

Recipe Source:  Taste of Home

Homemade Hot Fudge Sauce

Okay seriously!!!  This stuff is stinkin' good.  Like take out a spoon and eat it plain good.  Like "your Momma warned you about it" good.  It is rich and decadent.  It makes me salivate.  It is soooo very delicious.  Pour it over ice cream, dip fruit in it, dip a spoon in it, and life will be that much sweeter!

Hot Fudge Sauce

Ingredients: 
1/4 cup + 2 Tablespoons heavy whipping cream
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup light corn syrup
2 ounces unsweetened chocolate, chopped
2 Tablespoons butter
4-6 ounces sweet chocolate (ghiradelli, hershey, nestle, whateves!)
1 teaspoon vanilla

Directions:
Bring whipping cream, sugar, cocoa powder, and corn syrup to simmer in a small heavy saucepan. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes.  Add chopped chocolate, butter, and sweet chocolate and stir until melted and smooth. Remove from heat; stir in vanilla.  Store leftovers in a glass jar in the refrigerator.  

Recipe Source:  Olivia Barney, my lovely Momma

P.F. Chang's Mongolian Beef Copycat Recipe

So I can't say that I have actually eaten this beef at P.F. Chang's, but regardless, this recipe was really good.  Plus, it's so quick and easy to make.  My whole family enjoyed it.  The sauce didn't thicken up for me as much as I would have liked, but the end result was still delicious.  We will definitely be making this again.   

P.F. Chang's Mongolian Beef Copycat Recipe

Ingredients:

2 teaspoons vegetable oil
½ teaspoon ginger, minced
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
¼ cup cornstarch
2 large green onions, chopped

Directions:

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Recipe Source:  Six Sisters' Stuff

Baked Chocolate Cake Donuts (Gluten Free and Dairy Free)

So my sweet sissy and niece are visiting me for the week from Las Vegas.  My sister found out a couple of years ago that she can't eat gluten or dairy along with a few other food items.  So I created this donut recipe exclusively for her.  I have to say, these were really good.  We all really liked them and my sis was overjoyed to have something made especially for her. 

Chocolate Cake Donuts (Gluten Free and Dairy Free)
Makes 6 donuts

Ingredients:
1 cup oats, ground into a fine powder (You can use a food processor or blender.)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla soy milk
1/2 cup packed dark-brown sugar
1 egg
4 teaspoons vegetable oil
1 teaspoon vanilla extract

Directions:
1. Heat oven to 325. Coat donut pan with nonstick cooking spray.

2. In large bowl, whisk oat powder, cocoa, baking soda and salt. In small bowl, whisk soy milk, sugar, egg, oil and vanilla until smooth. Add soy milk mixture to oat mixture; whisk until blended and smooth.

3.  Batter is more liquidy than firm.  Spoon batter into donut pan, filling until 2/3 full.  Bake at 325 for 13 minutes.  Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

For chocolate-frosted donuts: Combine 1 cup powdered sugar, 1 tablespoon cocoa and 2 tablespoons vanilla soy milk. Stir until smooth. Dip cooled donuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
Recipe Source:  Kimmy's Creation

Overnight Crock Pot Oatmeal

There is nothing better than waking up to an already cooked breakfast.  This was so easy to prep the night before, and I even got to sleep in.  I just told the hubs breakfast was in the crock pot and he took care of the rest.  My 4 year old little lady chowed down on this.  She ate 3 bowls for breakfast.  (They were kid size bowls mind you.)  Then she had another bowl for lunch.  It was a really delicious and filling breakfast. 

The idea behind this oatmeal is that you create a double boiler with your crock pot.  The oatmeal ends up so creamy.  Seriously, it is a great way to cook up some oatmeal. 

Overnight Crock Pot Oatmeal

Ingredients:
1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

Directions:

First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.

Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.  Serves 4-6.

Recipe Source:  Mommy's Kitchen

Green Bean Bundles

So much has happened since I last posted a recipe.  The biggest one being that we moved to Texas.  Yes, that's right, y'all.  We moved out of Oregon and into Texas, and we are loving it.  Now we just need to buy some cowboy hats and boots and we are set.  We really have enjoyed our first three weeks of being here.  We are especially glad that we found a great rental considering that we were homeless for 3 weeks, livin' in a van down by the river.  (Okay, maybe we weren't living in a van, but it is still nice to have a house to live in.)  Side note:  Speaking of vans...we did purchase a mini-van.  Never thought I'd own one of those, but I have to say.  It's awesome!

I'm sure you'll all get to hear more about life in Texas and maybe even get a few Tex Mex recipes, but for now, here's my favorite new way to eat green beans.  So scrumptious!  And would y'all take a look at that bacon!  Doesn't bacon make everything better?  That it does! 

Bacon-Wrapped Green Bean Bundles

Ingredients:

1 pound green beans with the ends snapped off

8 slices bacon

3 tablespoons butter

1 tablespoon minced red onion

1-2 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon granulated sugar

1/4 teaspoon kosher salt

a pinch of pepper

Directions:

1.  Bring a large pot of lightly salted water to a boil. 

2.  If you're using fresh green beans (which I recommend), wash and snap the ends off.  Discard any sickly looking, overly skinny, or limp beans.

3.  When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green.  Quickly drain and rinse the beans in cold water until they have cooled. 

4.  Preheat your oven to 400 degrees F. 

5.  On a cookie sheet, divide the green beans evenly into 8 piles.  Carefully wrap each pile of beans with one slice bacon and return to the baking sheet. 

6.  Place the pan in the preheated oven and bake for 15-20 minutes or until the bacon is crisp and sizzling. 

7.  While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan.  When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant.  Reduce heat to low and add in vinegar, sugar, and salt.  Remove from heat and set aside. 

8.  When ready to serve, place bean bundles on a serving platter and drizzle with sauce.  Serve immediately.

Recipe Source:  Our Best Bites Cookbook

Mashed Sweet Potatoes

"Oh sweet mystery of life now I have found you"...is what I was singing when I shoved a spoonful of this creamy dreaminess in my mouth.  Probably one of my favorite side dishes ever.  I happen to love sweet spuds, but these were plum fantastic!

Mashed Sweet Potatoes

Ingredients:
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper

Directions:
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.  Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into a Bosch or Kitchen Aid mixer and mix. Stir in salt and pepper to taste.  (I didn't add any at the end.)

Serves:  4

Recipe Source:  Food

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies

The only thing I could have wished about this meal is that I could have taken a better picture.  It was DE-licious!  Everything was perfect from the fantastic grilled and seasoned veggies to the juicy and savory meat all topped off with the SAUCE!  Oh my!  The sauce.  Boy, oh boy, was it delectable.  If you like blue cheese, you will love this sauce.  I was tempted to dip in there with my fingers it was so good.  Oh, I'm still dreaming about that sauce.  It was the perfect match with the meat and veggies.  Oh the sauce....mmmmm....it was so good.  Still thinking about it.  Mmmmm.....

Beef Tenderloin with Blue Cheese Sauce and Grilled Veggies
Ingredients:
1  3 1/2-4 lb. beef tenderloin, trimmed (I couldn't find tenderloin, so I used tri-tip.)
2  Tb. extra virgin olive oil
1-2  tsp. seasoned salt
1-2  tsp. freshly ground pepper
1/4- 1  tsp. granulated garlic powder

Blue Cheese Sauce:
4  oz. blue cheese, crumbled
1/2  cup mayonnaise
1/2  cup sour cream
1  Tb. freshly grated lemon zest (zest of 1 lemon)
1/8-1/4  tsp. salt (to taste)
1/8-1/4  tsp. freshly ground pepper (to taste)

Directions:
Preheat your grill for high heat grilling.  Wash the tenderloin and pat dry.  Ligerally coat with olive oil.  Season with the seasoned salt, pepper, and garlic.  Grill for 20 minutes on high heat and then check witha meat thermometer.  When the temperature reaches 125 degrees in a couple places, it is medium-rare.  If you want it more well done, cook it for a bit longer.  Remove from the grill and let rest for 10-20 minutes.  While the meat rests, combine the blue cheese, mayo, sour cream, lemon zest, salt and pepper in a bowl and mash to combine.  Slice the beef and serve witht  the sauce on the side. 

Grilled Veggies

Ingredients:
1  pt. cherry tomatoes
1  large sweet onion, peeled and sliced into 1/2-inch rings
1  medium-large zucchini, trimmed and cut lengthwise into 1/2-inch slices
1  medium-large yellow squash, trimmed and cut lengthwise into 1/2-inch slices
2-3  TB. extra virgin olive oil
1/4-1/2  tsp. salt, to taste
1/4-1/2  tsp. pepper, to taste
1/2 cup freshly shredded Parmesan cheese

Directions:
Combine all of the vegetables in a large bowl.  Add the olive oil, salt and pepper and toss to coat.  Place the vegetables in a grilling basket or directly on the grill.  (We actually didn't have a grilling basket so we put ours directly on the grill.  Put them on skewers if you need to so they don't fall through the grates of the grill.)  Grill for 20-30 minutes (turn after 10 minutes) or until the vegetables are cooked to the desired tenderness.  Place on a serving platter, sprinkle with cheese and serve. 

Recipe Source:  Penzey's Spices

Linked to:  Full Plate Thursday

Spicy Honey Chicken

Wow!  This chicken is a fantastic summertime grillin' recipe.  It's not exactly spicy, it's just spiced well.  It's a delicious combination topped with a drippin' honey glaze.  I'm all about delicious spices topped with a little sweet.  Yummm!  This is definitely a keeper.  In this recipe, you coat the chicken with a spice rub and then, while grilling, you glaze the chicken.  You can also just marinate the chicken in the glaze and spice rub for at least one hour for equally delicious results.  Then you wouldn't have to glaze while grilling.  Either way the chicken ends up delicious. 

Spicy Honey Chicken


Ingredients:
8 boneless skinless chicken thighs, about 2lbs
2 teaspoons vegetable oil

Rub:
2 teaspoons granulated garlic
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

Glaze:
1/2 cup honey
1 Tablespoon cider vinegar

Directions:
1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Toss chicken with the spice rub to coat all sides well.  Let the chicken marinate in the fridge with the spice rub for at least an hour.
4. Grill chicken for 3-5 minutes on each side, until cooked through.

5. While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons honey glaze for later. Take the rest of glaze and brush on chicken (both sides) in the final moments of grilling.
6.  Take the chicken off the grill and drizzle with the extra 2 Tablespoons of glaze.  Enjoy!

Recipe Source:  adapted slightly from Our Best Bites

Lemon Pick-Me-Up

I have been on a major smoothie kick lately.  It's my favorite thing for breakfast this week.  This smoothie was just delightful.  It's very refreshing and invigorating.  Plus, it's low in calories and fat while still having a good flavor.  (I don't know about you, but I'll take a little more fat and cal-babies to have a better flavor.  Why waste the calories, if it doesn't at least taste good?)  This is a perfect light snack, mini-meal or great for after a workout. 

Lemon Pick-Me-Up

Ingredients:
3 milk ice-cubes (Fill an ice-cube tray with milk. Freeze 3 hours or until solid.)
1 container (6-ounce) plain fat free yogurt
2 Tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Additional lemon zest for garnish

Directions:
1.  Combine all ingredients in electric blender.  (If your blender is not powerful enough to blend in the milk ice cubes, crack the cubes before hand by placing the ice cubes in a sealed ziploc bag and smashing with a mallet or rolling pin.)  Whirl until smooth.  Spoon into serving glass and garnish with lemon zest. 

Makes: 1 serving; Calories: 210, Protein: 11 g, Fat: 0 g, Fiber: 0 g

Recipe Source:  Naturally Delicious by the Washington State Dairy Council

Sparkling Mango Lemonade

We've finally been getting some sun rays here in the Pacific Northwest!  Hallelujah!  I've been seeing all these lemonade recipes popping up all over blogs and decided it was time to partake of this delicious summertime beverage.  I decided to pair the lemonade with one of my favorite fruits of summer.  The Mango!  Oh how I love them and could eat them everyday of my life.  This lemonade was perfect.  Not too sweet.  Not too tart.  The mango flavor is very subtle.  Even if you don't care for mango, I'd bet you'd like this because the mango adds just enough to be there, but it doesn't overwhelm.  We loved this!   

Sparkling Mango Lemonade

Ingredients:
For the mango syrup:
1 heaping cup sliced mango
2 tbsp. sugar
1 tsp. lemon juice
2 tbsp. cold water
Pinch of salt

For the lemonade:
1 cup very hot water
2/3 cup sugar
1¼ cups freshly squeezed lemon juice
4½ cups cold sparkling water or seltzer

Directions:
To make the mango syrup, combine the mango, sugar, lemon juice, water and salt in the bowl of a food processor or blender. Puree until smooth.
To make the lemonade, combine the hot water and sugar in a pitcher or glass bowl. Stir until the sugar is dissolved. Mix in the lemon juice and water. Stir in the mango puree.

To serve, rub a wedge of lemon or one of the spent lemon halves around the rim of a glass and then dip in sugar. Fill with ice if desired and then lemonade. Garnish with sliced lemon or mango. Serve immediately.
Yield: 6-7 cups

Recipe Source:  Adapted from Annie's Eats

Linked to:  Blue Cricket Design, This Chick Cooks, Sweets for a Saturday

Garlic Lemon Chicken Kabobs

These kabobs were zesty and refreshing.  It seems a little loco to describe meat that way, but I thought the lemon marinade with this chicken made it just that.  It was really yummy.  The marinade was so simple to make too.  Definitely a great and easy dinner.  Serve it up with a side of marinated, grilled veggies and you have a perfect summer dish. 

Garlic Lemon Chicken Kabobs

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.  Makes about 4 skewers.

Recipe Source:  Annie's Eats

Linked to:  Made it on Monday, Full Plate Thursday

Spiced-Up California Burgers

By the time summer rolls around, all I want to do is grill, grill, grills.  For reals!  There is just something about that smoky, fresh, grill taste.  It makes everything taste better.  Food + Grill = Happiness for the Tastebuds and Drooling from the Neighbors.  Just the smell of someone grilling, makes me want to invite myself to their house.  I love it.  Since we are BARELY rolling into summer in the Pacific NW (Depressing, I know.  How's a Vegas girl supposed to live with no SUN?), we are finally trying out some new recipes.  These burgers are fabulous!  A perfect way to start our grillin' season.  For dessert with this, you have to try this Grilled Pineapple.  It is to die for or at least worth donating your liver for.

Spice-Up California Burgers

Ingredients:
1 lb. lean ground beef
5 medium green onions, sliced (1/3 cup)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup barbecue sauce
4 slices pepper Jack cheese
4 hamburger buns
4 leaves romaine lettuce
4 slices tomato
1/2 cup French-fried onions

Directions:
1.  Heat gas or charcoal grill.  In large bowl, mix beef, green onions, salt and pepper.  Shape mixture into 4 patties, about 1/2 inch thick. 

2.  Place patties on grill over medium-high heat.  Cover grill; cook 8 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees F.  Top each burger with 1 tablespoon barbecue sauce and 1 slice cheese.  Cover grill; cook about 30 seconds longer or until cheese begins to melt. 

3.  Remove burgers from grill; cover to keep warm.  Place buns, cut sides down on, on grill.  Cover grill; cook about 1 minute or until golden brown. 

4.  On bun bottoms, layer lettuce and tomato.  Top with burgers and French-fried onions.  Cover with bun tops. 

Recipe Source:  Betty Crocker's "Best Meal in Minutes"

Linked to:  Full Plate Thursday, Friday Potluck

Lemon Roasted Broccoli

Let me preface this recipe by saying that the hubs hates broccoli.  Even my daughter refuses to eat, "The trees..."  When I made this recipe, the hubs said, "Congratulations honey!  You just made broccoli edible."  Then, I saw him, and I kid you not, snitch a piece of broccoli off of the pan.  What the?  What's happening in my house?  My husband who eats Captain Crunch, Lucky Charms, or Frosted Flakes for breakfast every morning, snitching broccoli?  Either the world has come to an end or this broccoli is ridiculously good.  This is DEFINITELY a great way to eat broccoli. 

Roasted Broccoli

Ingredients:
1-2 heads of broccoli
4-5 garlic cloves, peeled and coarsely chopped
about 2-3 tablespoons olive oil
kosher salt
fresh ground black pepper
1 medium lemon
zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. (It is essential that the broccoli is dry to crisp correctly.) Cut the broccoli into medium sized florets. Place broccoli on foil in a single layer and drizzle with olive oil.  Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. The broccoli should get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out.  Squeeze the other half of the lemon all over the broccoli if desired. Sprinkle grated Parmesan over broccoli and let the heat from the broccoli melt it slightly.  Remember the broccoli is going to cook down so it may look like a lot initially but once it's roasted it will be about half the amount.

Recipe Source:  My friend Brook adapted this recipe from Ina Garten

Linked to:  Full Plate Thursday, Friday Food, Potluck Sunday

Cafe Rio's Sweet Pork

Dear Sweet Pork, oh how I love you. I loved you enough to eat you for breakfast, lunch, and dinner in the same day. Should I be admitting that? I had a salad with it, and I made a burrito with it. Then I made the same meal again the next week which we never do in our foodie home. That's how much I liked it. The second time I made it using homemade enchilada sauce which made it even more fabulous! I really adore Cafe Rio, but I don't live close enough to get any. Now I feel like I can bring Cafe Rio home anytime I want, and I have. : )

Cafe Rio's Sweet Pork

Ingredients:
2 pounds pork (boneless pork rib meat works great)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (or use homemade - half the recipe of the Quick Enchilada Sauce for the Sweet Pork)
1 c. brown sugar

Directions:
1. Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinate for a few hours or overnight.

2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

3. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.

4. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Recipe Source: Favorite Family Recipes

This is how we like to eat our Cafe Rio Sweet Pork:

In the tortilla:
Sweet Pork
Mexican Mix Cheese
Black Beans
Cilantro Rice

To the side:
Pico de Gallo
Guacamole
Sour Cream
Lettuce

Linked to:  Hunk of Meat Mondays, Potluck Sunday

Mexican Lasagna

This is another tried and true delicious meal that my kids always love.  This delicious plate was posted a long time ago and the photo, my oh my, did it need a make over.  I've determined that I have a love/hate relationship with lasagna.  I love the taste, but hate the hassle. Fortunately for me, this lasagna is not only tastalicious, but easy to make.  So it's the perfect meal!  Seriously, look at the cheese all hot and melty running over the edges of the filling and tortillas.  Mmmmmmm....so good.   

Mexican Lasagna

Ingredients:

1 lb. hamburger
1 green pepper, diced
½ cup onion, diced
1 clove garlic, diced (or ¼ tsp garlic powder)
1 (16 oz) can refried beans
1 (15 oz) can tomato sauce
1 cup salsa
1 tsp cumin powder
½ tsp salt
10-12 small tortillas (corn or flour)  *For gluten free, use corn tortillas. 
2 cups shredded cheese (Mexican mix)

Optional Toppings:
Lettuce
Tomato
Cilantro
Green Onion
Sour Cream

Directions:
Preheat oven to 350. Cook hamburger with green pepper, onion and garlic; drain. Add refried beans, tomato sauce, salsa, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into 9x13 pan and spread to coat bottom of pan. Top with six tortillas or however many tortillas it takes to make a 1 layer covering over the meat. Top with half of meat mixture; sprinkle with one cups of cheese. Cover with remaining tortillas and meat mixture. Cover tightly with foil. Bake at 350° for 20 minutes. Remove foil; top with remaining cheese and bake for 5 more minutes. Serve with lettuce, tomato, cilantro, green onion, and/or sour cream.

Recipe Source:  My SIL Nicole Courtright

Linked to:  Full Plate Thursday, What's Cooking Wednesday, Saturday Swap, This Week's Cravings

St. Paddy's Day Corned Beef

So my first thought when anyone would mention Corned Beef was...that stuff is Nasty with a capital N.  How many of you think the same thing?  Okay people, 'fess up.  I'd only seen Corned Beef in a can and HELLO, it is a little cat foodish to me.  Don't get me wrong, I don't think I've ever even tried it from the can, but I just had this bad perception of Corned Beef.  Then we made this for the first time last year and oh, how my perceptions have changed.  Now I only have 100 % pure love for this Corned Beef.  In fact, after we made it last year, the hubs and I were dying to eat it again and again and again.  So let me just tell you...throw all perceptions aside and try this. 

St. Paddy's Day Corned Beef

Ingredients:
1 Corned beef brisket, flat cut (about 3 lbs.)
1/2 cup brown sugar
2-3 Tablespoons mustard
1 head of cabbage
9-10 small red potatoes
1/4 cup butter
parsley

Dipping Sauce:
1 cup sour cream
2 tsp. horse radish
squirt of mustard

Directions:
1.  Cover the brisket with water in a kettle. Pour the spice packet in the water. (The corned beef comes with a spice packet.) Boil the brisket for about 4 hours.   When you boil it, be sure to check the water level occasionally.  You may need to add water throughout the 4 hours.  Bring the water to a boil and then you can reduce the heat to medium high so long as it continues to boil.  You can also use a crock pot instead of the kettle if you desire.  Follow the directions above and cook on high for 4 hours.  You probably will not need to add any water if you use the crock pot method. 

2.  After the meat is boiled, preheat the oven to 350.  Prepare a glaze by mixing about 1/2 cup of brown sugar with enough mustard to make a paste. Spread this glaze over the corned beef and bake at 350 degrees for about 30 minutes. The glaze will be bubbly.

3.  While the meat is cooking, wash, quarter and core the cabbage.  Cut the cabbage into smaller pieces.  Put the cabbage in a pot of water to boil.  I like to cook the cabbage in the excess water from the cooked meat because it has all the spices and flavors in it.  You can also boil it in fresh water if desired.  The water should come up at least halfway on the cabbage.  Cook for about 15 minutes or until it reaches your desired texture.  Some people like it crispier, some softer. 

4.  After putting the cabbage on to boil, peel off a little bit of skin from around the center of the baby red potatoes with a potato peeler.  (You don't have to do this.  It just makes it look pretty.)  : )  Boil the baby red potatoes for about 10-15 minutes or until tender when poked with a fork. 

5.  When everything is finished, arrange cabbage, potatoes and meat on a platter. Melt the butter in a small bowl and mix with some parsley.  Drizzle this mixture over the vegetables and potatoes (not the meat).  You can use as much or as little as you want.  Feel free to add more butter and even other spices.  *Leave out the butter to make it dairy free. 

6.  Dipping sauce:  Mix together the sour cream, horse radish sauce, and mustard in a small bowl for dipping.  (My husband liked the sauce for variety.  I preferred it the meat plain.  Yes, it was that good!)

7.  Enjoy, devour, make more!

Recipe Source:  Geri Rosequist, a dear family friend

 

Linked to: Potluck Sunday hosted by Mommy's Kitchen, Tuesday Night Supper Club hosted by Fudge Ripple, This Week's Cravings hosted by Mom's Crazy Cooking

Creamy Peas with Tarragon

Don't be deceived...the cream is in there.

Sometimes I wonder if I am defeating the purpose of serving a healthy food by adding so many creamy calories to it... but then I taste it, and realize that I added to my purpose rather than defeating it.  That's the case with these peas.  They were so yummy!  They only take 10 minutes to cook.  Holla'!  I don't dress up my veggies every night, but every now and again, it's fun to make a new and tasty side dish in addition to a scrumptious main meal.

Creamy Peas with Tarragon

Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/2 cup heavy cream
1 pound frozen peas (3 cups) *Do not thaw the peas
2 teaspoons sugar
salt and pepper

Directions:
Melt the butter in a 12-inch nonstick skillet over medium-high heat.  Add the shallot, tarragon, and garlic and cook until softened, about 2 minutes.  Stir 1/2 cup heavy cream into the skillet and simmer until thickened, about 2 minutes.  Stir in the peas and sugar.  Cover and cook until the peas are heated through, about 4 minutes.  Season with salt and pepper to taste.

Recipe Source: The America's Test Kitchen Family Cookbook 2006

Linked to:  Full Plate Thursday

Pastel de Choclo (Chilean corn and meat pie) and a Winner!

Thank you so much to everyone who participated in the giveaway!  The winner was selected by random.org.  And the winner is...Rachel!  Rachel, I will be contacting you for your address to send you your Pillsbury prize package.  Now on to the main dish.

Once upon a time, I lived in Chile.  Southern Chile to be exact where it is cold and the penguins live.  Yes, penguins really do live in Chile.  Let me tell you, I loved Chile!  Besides being beautiful and breathtaking landscape, the Chileans are some of the best people on earth.  My favorite, favorite dish in Chile was this "Pastel de Choclo".  MMM...mmmm...MMMMM....it is so good.  Plus, it reminds me of one of my favorite places in the world.  The day I left Chile after a year and a half to come back to the states, I stopped by the house of some dear friends.  I walked in to see a surprise feast of Pastel de Choclo made by the wonderful Olga.  I definitely left Chile with some additional baggage as in 20 lbs. worth stuck to my body!

I made this for the first time for my hubs and kids.  I cannot believe I have not made this before for my family!  What was I thinking?  So this dish includes beef and chicken....and eggs.....and raisins....and olives.....and a corn crust....all topped off with powdered sugar.  Crazy?  Maybe.  Delicious!  Yes!!!  So this recipe includes the most traditional Chilean way of making this by adding all of the above, of course.  But if there is any ingredient you don't particularly like, you can leave it out.  The essentials are the meat mixture, the corn puree topping, and the powdered sugar.  The other stuff (eggs, raisins, olives, and chicken, can you believe you mix that in one dish?) really, really adds flavor though.  Seriously, you'd be surprised.  Now without further blah, blah, blah from me, I present to you my favorite, most beloved Chilean dish...Pastel de Choclo.

Pastel de Choclo Chilean Style

Ingredients:
Meat Filling:
2-3 Tablespoons olive oil
1 medium onion, finely chopped
2-3 cloves garlic minced
1 lb. lean ground beef
1/2 Tablespoon paprika
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup water or beef broth
1 Tablespoon flour (for gluten free, use rice flour)

Corn Topping:
1 lb. fresh or frozen corn
1/4 cup cornmeal
1-2 Tablespoons cornstarch
1 Tablespoon granulated sugar
4 fresh basil leaves, chopped
1 Tablespoon butter
Milk (if needed)

Additional Toppings:
2 hard-boiled eggs, sliced
1/2 cup black olives
1/2 cup raisins
1-2 cups cooked chicken, shredded, cubed, or whole (seasoned with salt, pepper, and ground cumin, to taste)
2-3 Tablespoons powdered sugar (plus, more for sprinkling after)

Directions:
1.  Preheat oven to 375.  Heat the oil in a saute pan over medium heat.  Add the onion, garlic, beef, paprika, cumin, oregano, salt and pepper and saute.  Cook until the beef is cooked through (about 6-8 minutes).
2.  Pour in the water or stock and bring to a simmer.  Sprinkle flour over the meat mixture and stir in well.  Simmer for another 5-8 minutes or until slightly thickened.  Remove from heat and set aside.
3.  Place the corn, cornmeal, cornstarch, granulated sugar, and basil in a food processor or blender and process until well pureed.  You want these ingredients to form a thick batter.  I didn't need to add milk to mine, but feel free to add milk little by little until you have a formed a thick batter.  Season to taste with salt and pepper. 
4.  Melt the butter over medium-low heat in the large saucepan.  Add the corn puree and cook, stirring constantly, until well thickened about 5-8 minutes.  Set aside. 
5.  Spread the beef mixture in the bottom of a greased casserole dish (can be an 8x8 or a larger pie dish with tall sides).  Arrange over the beef mixture the hard boiled egg slices, olives, and raisins.  Season the cooked chicken with salt, pepper, and oregano to taste.   Spread the chicken over the top of the eggs, olives, and raisins.  Cover that with the cooked corn puree and spread evenly over the dish.  Sprinkle the powdered sugar over the corn topping. 
6.  Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top. 

*In Chile, more powdered sugar is served on the side to sprinkle over the "pastel" (cake) as it is eaten.  Trust me, it's good!
*To make this dairy free, just leave out the hard boiled eggs, butter, and don't add any milk.

Here's the inside of this bad boy!

Recipe Source:  adapted from Nuevoanden and Whats4Eats

Linked to:  Tuesday Night Supper Club hosted by Fudge Ripple, Mouthwatering Mondays hosted by A Southern Fairytale