Ciara's Mexican Rice

This is named after the mama that I got the recipe from on an online forum years ago.  It's a GREAT side dish and very easy to make - and MUCH healthier than those packets of rice mixes!!!

1 cup rice
3 Tbsp. oil
1 onion, diced small
2-3 cloves garlic, minced
1 1/2 tsp. salt
1/4 tsp. chili powder (heaping)
4 oz. canned tomato sauce
2 1/4 cups water or chicken broth (broth is better)

In a large skillet, brown the rice in oil with the onions and garlic.  Add the remaining ingredients.  Let simmer, covered, over low heat for 25 minutes or until tender.  NO stirring!

Hoisin-Glazed Pork Mu Shu Casserole

I made this a few weeks ago and used too much ginger so decided to try it again tonight since I was craving the flavor.  YUMMY!!!!!!!  Definitely rated a 10 by the fam so this is a super-keeper.  :)  I got it from the little tear-out cookbook in Rachel Ray's magazine.

Hoisin-Glazed Pork Mu Shu Casserole

1 1/4 lb. pork tenderloin, cut into 1" pieces (I cut them into thin slices then cut into thin strips)
1 1/2 tsp. Chinese five-spice powder
Salt
12 oz. shitake mushrooms, stemmed and sliced (I just used baby bella mushrooms because they were cheaper)
1/2 head savoy cabbage (about 12 oz.) cored and sliced thin
1 piece (2") fresh ginger, peeled and finely chopped (I cheated and used the ginger in a tube that I discovered in the produce department)
4 cloves garlic, finely chopped
1 cup long-grain rice
1 carrot, peeled and thinly sliced
2 cups chicken broth
6 Tbsp. hoisin sauce plus more for serving
thinly sliced scallion for garnish
chopped cilantro for garnish

1.  Preheat the oven to 425 degrees F.  Season the pork with the five-spice powder and salt.  Heat a heavy 12-inch covered casserole pan (preferably cast iron) over high heat.  Add 2 Tbsp. oil and the pork.  Cook until the pork is golden-brown on the outside but still rare in the center, 3-5 minutes.  Transfer to a baking sheet.

2.  Reduce the heat to medium, then add the mushrooms and the remaining 2 Tbsp. oil to the pan.  Cook until the mushrooms soften, around 2 minutes.  Add the cabbage, ginger and garlic.  Season with salt and saute until the cabbage begins to wilt, about 2 minutes.  Stir in the rice and carrot then the broth and 3 Tbsp. hoisin sauce; bring to a boil.  Cover and bake until the rice is tender and the liquid is absorbed, about 20 minutes.

3.  Remove the pan from the oven.  Preheat the broiler. Toss the pork with the remaining 3 Tbsp. hoisin sauce, nestle the pork into the rice mixture and broil until the pork is glazed, 5-7 minutes.  Sprinkle with scallions and cilantro, serve with more hoisin sauce.

Granny's Apple Cake

This was a cake that my grandmother used to make.  It's simple and yummy - a great cake to make on a whim!!

Granny's Apple Cake

1/2 cup butter, creamed
1/2 cup sugar
2 eggs
4 medium apples (McIntosh or other tart apple), peeled, cored and sliced
1 cup flour sifted with:
1 tsp. baking poweder
1/4 tsp. salt

Cream butter and sugar until fluffy.  Add one egg at a time and beat well after each addition.  Sift flour, baking powder and salt.  Add to first mixture and beat well.  Spread in buttered square pan (8x8).  Place apples on top and sprinkle with sugar and cinnamon.

Bake at 375 for 30 minutes.

Pork Loin with Apples and Mushrooms

I have no idea where I found this recipe but oh my word, it's SOOOOOO good!!!  Definitely try it!

Pork Loin with Apples and Mushrooms

3 lb. pork loin
1 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
Splash of dry white vermouth, about 2 Tbsp.
1 cup chicken broth
1/3 cup apple cider (or apple juice)
1 cup whipping cream
3 Tbsp. butter (divided)
3 small apples - peeled, cored and cut into 1/8 inch slices (I used Macintosh but use any tart apple)
3/4 lb. fresh sliced mushrooms

Season the pork with the thyme, salt and pepper.  Place roast in a lightly greased metal roasting pan.  Bake at 450 degrees for approximately 20 minutes.  Reduce the heat to 325 degrees and continue baking for 1 hour and 15 minutes (to 160 degrees internal temperature).  Remove the roast to a platter, cover with foil and let it rest while you prepare the rest of the recipe.

Place the roasting pan over medium heat on stove top and add the cider, stirring to scrape up the drippings.  Add the vermouth, broth and cream.  Bring to a low boil.  Cook 15 minutes on low until thick, stirring often.  Add salt and pepper to taste.  Remove from heat.

Melt 1 1/2 Tbsp. butter in a skillet and add the apples.  Cook at medium heat until golden, about 10 minutes.  Remove apples from skillet and keep them warm in the oven.  Melt the remaining butter in the same skillet and add mushrooms, cooking until tender.  Stir in the cream mixture.  Mix and cook over low heat until heated thoroughly.

Place some slices of pork on the plate, spoon the mushroom sauce over the pork.  Serve with the apples.

Annie's Crockpot Chili

I originally got this recipe from All Recipes but it was too spicy for my daughter and I had to modify it. I think I found a good solution by replacing a lot of the chili powder and hot pepper sauce with unsweetened cocoa.  It still has a great depth of flavor but is mild for sensitive tummies.

Annie's Crockpot Chili

1 lb. ground beef
1 lb. ground turkey
1 lb. bulk Italian sausage
3 (15 oz.) can beans, drained (can use black, kidney or pink)
1 (15 oz.) can chili beans in sauce, undrained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1 Tbsp. unsweetened cocoa
2 Tbsp. chili powder
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. paprika
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper

1.  Heat a large pot over medium-high heat.  Crumble the meats into the pot and cook until evenly browned.  Drain off excess grease.  Place meat in at least a 6 quart crockpot (this makes a LOT).

2.  Add the remaining ingredients to crockpot; stir well.

3.  Cook on low for 7-10 hours.

4.  Serve in bowls sprinkled with cheddar cheese and sour cream.  It is very good also served with corn chips or tortilla chips.

Korean Beef

So, the other day, an online friend of mine posted on Facebook asking what she can make for dinner.  A friend of hers gave her this recipe and my friend ended up making it and RAVING about it.  Then another online friend tried it and same response.  So, when that happens, I'm not stupid!  I try it!  It was easy to make and I doubled the recipe using turkey meat for the second pound of meat so that it would feed my family of 6 and all I can say is that this is now going to have regular appearances on our menu!  I'm sure you can even make it and freeze it for a fast dinner (pick up Chinese food rice on the way home from work and toss some broccoli in the micro and you're done)!  Here is the link to the recipe that was given on Facebook. 

**UPDATE** After making Beef Bulgogi Bowls with Hello Fresh, we melded that recipe and this recipe together and now have come up with perfection. I use the Korean Beef as below but add in sautéed matchstick carrots and pickled cucumber and top it with a sriracha creama. SO good!  Serve in a bowl with rice, meat, carrots, cucumber and top with green onions and the creama.  


Korean Beef

1 lb. lean ground beef
1 Tbsp. sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1/2 tsp. fresh ginger, minced
1/2-1 tsp. crushed red pepper (to desired spiciness)
salt and pepper
1 bunch green onions, diced
hot rice

In a large skillet over medium-high heat, brown beef with garlic in the sesame oil.  Drain most of the fat and add the brown sugar, soy sauce, ginger, crushed red pepper and salt and pepper.  Simmer for a few minutes to blend the flavors.  Serve over rice and sprinkle with green onion.

Carrots

Use matchstick carrots or make your own (or grate them) and sauté them for a minute with some oil.

Pickled Cucumbers

2 cucumbers

10 tsp. white vinegar

1 tsp. sugar

pinch salt

Peel cucumbers with vegetable peeler to make long ribbons of cucumber.  Peel all around the cucumber until you get to the middle with the seeds and then discard the center.  (or use for another purpose)  Place in a bowl and add the vinegar, sugar and salt and stir well.  Set aside.

Sriracha Crema

8 Tbsp. sour cream

2 tsp. sriracha

Stir together

Morning Glory Muffins

These are wonderful for breakfast and a favorite around here.  They are a lot of work but worth it.

Morning Glory Muffins

2 1/2 cups sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup raisins, plumped in brandy or apple juice and drained
1 cup coconut, shredded
4 cups shredded carrots
2 apples, shredded
1 cup chopped pecans
6 eggs
2 cups vegetable oil
1 tsp. vanilla extract

Sift dry ingredients into a large bowl.  Lightly dust the raisins with flour.  Add the coconut, fruit and nuts; stir well.  Add the eggs, oil and vanilla, stirring only until combined.

Spoon batter into muffin tins and bake at 375 degrees for 20 minutes.  Muffins should "ripen" for 24 hours for maximum blending of flavors.