Tuesday, July 18, 2017

Sweet Pork Chimichangas from Six Sisters' Stuff

Ingredients
  • 1 (2-3 pound) pork roast*
  • 2 cups chunky salsa**
  • 1 (12 ounce) can Dr. Pepper**
  • 2 cups brown sugar**
  • 8 flour tortillas
  • 1 (16 ounce) can refried beans
  • 2 cups shredded cheddar cheese
  • nonstick cooking spray
* I shop for pork labeled carnitas or  pork shoulder butt
(**I cut the sauce ingredients in half.  It's still plenty of sauce.)
Instructions
  1. Place pork roast in slow cooker and fill halfway with water. Cook 4 hours on high.
  2. Drain water, cut pork into thirds, mix salsa, Dr. Pepper and brown sugar together, pour on top of pork and cook for 4 more hours on low.
  3. Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
  4. Preheat oven to 350 degrees F.
  5. Evenly divide pork, refried beans and cheese between 8 tortillas.
  6. Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9x13-inch baking dish.
  7. Spray the tops of the chimichangas generously with nonstick cooking spray.
  8. Place in preheated oven and bake for 15 minutes.
  9. Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes. 

Thursday, June 1, 2017

Chicken Broccoli Alfredo

This recipe comes from the following website
http://juliasalbum.com/2015/09/chicken-broccoli-alfredo-recipe/


Ingredients
·         10 ounces broccoli
·         8 ounces penne pasta 
·         1 tablespoon butter 
·         1 tablespoon olive oil
·         1.5 pound chicken breast (1 large chicken breast)
·         4 garlic cloves, minced
·         1 cup heavy cream
·         1 cup milk
·         1 and 1/4 cups mozzarella cheese or monterey jack cheese, shredded
·         salt and pepper, to taste
Instructions
1.      Cook broccoli in boiling water for 5 minutes, drain well. Cut into small florets.*
2.      Cook pasta al dente, drain.
3.      In a large skillet heat olive oil and butter on medium-high heat (until hot but not smoking) and saute chicken breast (seasoned generously with salt and pepper on both sides) for about 5 minutes on each side. Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through. Remove chicken from the pan. Cut chicken into bite-size pieces.
4.      Add minced garlic to the same skillet and cook it in chicken juices and oil remaining in the pan, scraping up the chicken bits from the bottom of the pan, on medium heat for about 30 seconds until garlic is fragrant, making sure to avoid burning. Add cooked and sliced broccoli and mix in with garlic. Remove from the pan.
5.      To make the creamy sauce, in the same skillet heat up 1 cup of heavy cream until it boils. Immediately add the cheese and stir until melted and nice and creamy. Reduce heat to medium-low, and slowly, in small portions, add milk, constantly stirring, simmering, until nice and creamy consistency is reached.
6.      Add cooked pasta to the creamy sauce, then add broccoli. Taste and season with salt and pepper. Top with sliced, cooked chicken.

*I found that as the broccoli sat after it was boiled, it continued to cook and became too soft.  Next time I would either boil it for less time and/or place it in ice water after draining it to stop it from continuing to cook.

Monday, March 20, 2017

Lemonies from Mel's Kitchen Cafe

Lemony Lemon Brownie Bites


These taste just like lemon bars, but are way easier to make!


INGREDIENTS
    Lemon Batter:
  • 1 cup (5 ounces/142 grams) all-purpose flour
  • 3/4 cup (5.5 ounces/155 grams) sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 stick (8 tablespoons) butter, melted and cooled
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Lemon Glaze:
  • 3/4 cup (2.75 ounces/75 grams) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
DIRECTIONS
  1. Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
  3. In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.
  4. Stir the wet ingredients into the flour mixture and mix until combined.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.
  7. For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
  8. After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.
  9. Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe Source: adapted from Bakerella (cut down the butter, added weight measurements, used an extra egg yolk for super moistness, cut the glaze in half, etc)