Tuesday, March 31, 2015

Favorite Recipes: Cracker Barrel's Hashbrown Casserole

Katy made this hashbrown casserole for Christmas last year and hopefully it'll be a repeat at future family gatherings. It's easy to make and a very tasty side dish. It was also perfect with our pulled pork sandwiches and salad. Thanks, Katy!

Cracker Barrel's Hashbrown Casserole

2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream (used low fat)
1/2 cup onions, chopped (saute to soften)
2 cups grated cheddar cheese (used low fat)
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees. Spray 11x14 inch casserole or baking dish with cooking spray.

In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.


Monday, March 23, 2015

Favorite Recipes: Skillet Cornbread

This is the best cornbread recipe we have ever made! In fact, we have made it three times since Lee Ann sent it to us. The first two times we added corn, red/green peppers and onions as the vegetables and loved it. The last time we added 1 cup carrots and 1/2 cup onions. Right after we put it in the oven, our electricity was out for an hour, however, the cornbread turned out great. Thanks for the recipe, Lee Ann!

Skillet Cornbread

1 c flour
2/3 c cornmeal
1/4 c sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
1 stick butter melted
1 egg
1 1/2 c fresh veg: corn, peppers, onions, etc. 

Heat oven to 350.  Grease an iron skillet. Put the dry ingredients in a bowl.  Put wet ingredients in a bowl.  Combine wet and dry and fold in veggies.  Bake 40 to 45 minutes.  Cool 10 minutes before cutting.

Monday, March 16, 2015

Favorite Recipes: Pulled Pork for Showing Off

Are you ready for Megan's "Pulled Pork for Showing Off" recipe? Well, we were hungry and definitely ready last weekend! We made pulled pork sandwiches, pulled pork wraps, pulled pork quesadillas and even had a little left over to put in the freezer. Great recipe, Megan!

Pulled Pork for Showing Off

·         1.5-2 kilos (3.5 to 4.5 pounds) full pork shoulder (bone-in) 
·         salt
·         pepper
·         2-3 tomatoes
·         1 big onion
·         6-7 cloves garlic (or to taste)
·         1 stalk celery (optional)
·         2 small chilies (or one large)
·         1/3 cup ketchup
·         1 tbsp. Worcestershire sauce
·         1/3 cup cheap white vinegar
·         1/3 cup brown sugar
·         7-10 second squeeze sriracha (or to taste)
·         fresh celery leaves (optional)
·         fresh coriander leaves (optional)
·         onion flakes
·         garlic powder
·         dried green stuff
·         smoked paprika
·         cayenne pepper
·         cumin
·         water

·         Rub the pork shoulder with a bunch of salt and pepper. Make sure you really get into all the nooks and crannies. Set aside in a cast iron pot.
·         Add all ingredients (except the pork and water) in a blender and puree the shit out of it.
·         Dump the sauce over the pork, cover and set in the fridge for a minimum of 2 hours, maximum 24.
·         2.5-3 hours before your meal, take the pork out of the fridge and add about 1L water (or until the entire piece is covered). Bring to a boil with no lid.
·         Slap a lid on it, turn the heat down, and simmer for the next 2.5-3 hours. Use forks to turn the pork about every 20 minutes until it is soft and pullable.
·         Once done, take the entire shoulder out of the liquid and use two forks to pull the meat apart.
·         In the meantime, keep the lid off the pot, turn up the heat, and reduce down until the braising liquid starts to look like a sauce again. This should take about the same amount of time as it takes to pull apart that size of pork.
·         Dump the sauce on the pork, and EAT THAT.

Can be used successfully with coleslaw and buns for sandwiches or in the appropriate accouterments for tacos.

Friday, March 13, 2015

Wednesday, March 11, 2015

Favorite Recipes: Steak Soup

Theresa, one of our most loyal blog readers, shared her delicious Steak Soup recipe with us. In fact, cousin Joan is the one who originally acquired the recipe from another friend when their kids attended St. John School in Bartlesville. Joan was the Hospitality Chairperson for the Home and School Association and served this soup at a luncheon. It was a hit then and has been one of Theresa's favorites ever since. Thanks for the recipe, Theresa. . .we loved it!

Steak Soup

1 pound ground sirloin (we’ve even used hamburger)                    
1 cup chopped onion 
1 clove garlic                                                                     
1 cup sliced carrots                                                            
1 cup chopped celery                                                          
5 beef bouillon cubes
1 15-oz. can kidney or pinto beans
2 16-oz. cans tomatoes
1 T. parsley flakes
¼ cup uncooked rice or barley (not minute!)                       
1 t. salt                                                         
1/8 t. pepper
¼ t. basil (important!)
3.5 cups water                                                                   
1 cup frozen green beans

Brown beef, onions, and garlic.  Drain fat.  Add remaining ingredients, except green beans.  Bring to boil.  Simmer (covered) for 40 minutes.  Add green beans and simmer for 10 more minutes 

**Author’s note:  If you use frozen green beans you have to simmer it a whole lot longer than 10 minutes to get them cooked!!!

Monday, March 9, 2015

Signs of Spring

 Mr. and Mrs. Canadian checking out the pond

 Our first blooms -- Lenten Roses

 Harold the Heron stopped by for a snack

 Quincy out sunbathing

We like these warm winter days reminding us that Spring is near!