I will make this again.  I served it with wide egg noodles and peas.  I used a pork shoulder roast, but you could use one that is less fatty.  The good thing about pork shoulder is that it really falls apart after long cooking times without being overly dry. Another change I made, was seasoning the pork with salt and pepper before browning it.  It added a touch I think that was needed.

Savory Pork Roast

adapted from Fix-It and Forget-It Magazine (2012 issue) p 29

Serves 6

Ingredients:

• 2-3 lb pork roast (boneless is preferred, but bone in pork shoulder works as well)
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced thinly
• 1 jar Sauerkraut, drained (I liked Nathan’s New York Style Kosher)
• 1 tsp caraway seeds
• 3/4 cup water

Thickeners:

• 2 Tbsp cornstarch
• 2 Tbsp water

Instructions:

Season your pork roast with salt and pepper on all sides and heat a large pot over medium high heat.  Add vegetable oil to the pot and then proceed browning the pork roast on all sides, turning the roast about every 4 or 5 minutes.

Once the roast is nicely browned on all sides, place it into your crock pot.  Sprinkle the minced garlic over the top of the roast and top with sliced onions, drained sauerkraut (but not rinsed) and caraway seeds.  Pour the water around the outside of the roast.  Cover and cook for 6-8 hours on low heat.

Remove the cooked pork and sauerkraut to a large platter and strain the cooking liquids.  Place just the liquids back into your crock pot.  In a small bowl, combine the cornstarch and cold water and stir to combine.  Add the cornstarch slurry into the cooking liquid.  Cover and cook for about 15 minutes to thicken the sauce, stirring occasionally.  Serve the gravy with the meat.

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Salmon with Creamy Herb Sauce

adapted from Fix-It and Forget-It Magazine (4/12) p. 70

Serves 6

Crock Pot Ingredients:

• 1/4 cup sliced shallots
• 2 large lemons, sliced
• 10 whole peppercorns
• 2 bay leaves
• 2 cups chicken broth (or 1 cup white wine/1 cup chicken broth)
• 6 (6 oz) skinless salmon fillet (1 inch thick)
• 1/2 tsp garlic salt
• 1/4 tsp crushed red pepper flakes

Sauce ingredients:

• 1/2 cup mayonnaise (or reduced fat if you like)
• 5 Tbsp sour cream
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/8 tsp freshly ground black pepper
• dash of Worcestershire sauce

Instructions:

Place the first 4 ingredients into the crock pot and pour the chicken broth over them.  Cover the crock pot and cook on high for 2 hours.

In the meantime, season the salmon with the garlic salt and red pepper flakes.  Cover with plastic wrap and refrigerate until it is time to add the salmon.

Prepare the Creamy Herb sauce:  Combine the ingredients listed and stir together.  Taste and adjust seasonings.  Cover and refrigerate until serving time.

When the two hours are up for the lemon slices.  Carefully place the salmon on the lemon slices.  Cover the crock pot and cook on high for 30-45 minutes or until the salmon is cooked.  Remove the salmon to a platter and discard the liquids.  Serve the salmon with the creamy herb sauce.  Good with steamed rice and broccoli.

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Panko Crusted Goat Cheese

(for salad) goodcookbecky

Ingredients:

• 1 log goat cheese, sliced into 1/2 inch slices
• 1 egg, beaten
• 1/2 cup Panko breading
• 1 Tbsp olive oil
• 1 Tbsp butter

Preparation:

Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle).  Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat.  It is a very nice addition for a quick change.

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My brother was in town for Thanksgiving – he lives in Harrisburg, PA and we do not see him very often.  Since he is single, he comes to see us about every other year.  He had a craving for lasagna, but I did not have the meat as I mentioned before… but I did have this: Pepperoni!  I made the lasagna as usual, except used pepperoni instead of the sausage.  Baked it as usual and the result was wonderful!  It is now my families favorite lasagna.

Pepperoni Lasagna

by goodcookbecky

Serves 8

Ingredients:

• 2 (28 oz) cans spaghetti sauce (I like Hunts Traditional in the can- sometimes on sale for a dollar)
• 1 (9 oz) box Barilla No Boil Lasagna (or other pasta will work- even the ones you should pre cook but you don’t have to trust me)
• 1 (15 oz) container Ricotta cheese
• 1 tsp dried oregano
• 1/2 tsp basil
• 2 eggs
• 1 (4 oz) package Hormel sliced pepperoni
• 1 (16 oz) bag Mozzarella cheese
• 1/2 cup shredded Parmesan cheese, optional

Instructions:

Preheat oven to 375 F.

I like to use my large pampered chef stoneware casserole. The sides are over 2 inches and the lasagna so far has never bubbled over like it has in a pyrex dish- but you still can use it, just place a cookie sheet under it if that is all you have.  The beauty of the stoneware is that you do not have to spray it with non stick spray.

To make the lasagna, ladle half a can of spaghetti sauce into the bottom of your baking dish.  Place the (uncooked) lasagna noodles on top of the sauce, slightly overlapping.  Combine the ricotta cheese, egg, oregano, basil and half the Mozzarella cheese in a bowl and spread half of the cheese mixture over the lasagna noodles.  Top with half of the pepperoni slices.  Ladle the remaining sauce from the first can of spaghetti sauce.  Top with noodles.  Repeat layers.  End with lasagna noodles, pasta sauce, and remaining Mozzarella Cheese.  If you would like an extra crunch add about 1/2 cup shredded Parmesan cheese.

Cover the pan with aluminum foil.  Bake at 375 for 50-60 minutes.  Uncover and cook until the cheese is melted for another 5 to 10 minutes.  Remove from oven.  Cover with foil again and let sit for about 10-15 minutes.

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The recipe:

Gyros
adapted from Betty Crocker Cookbook (1998)
Serves 4

Ingredients:
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
Sauce:
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped

2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese

Instructions:
Mix first 8 ingredients together.  Form into 8 small meat patties.  Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.

While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.

Serving Instructions:
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.

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My pizza dough (link)  This is my pepperoni Calzone recipe but use the dough recipe for pizza dough.

Toppings: crushed whole tomatoes, pepperoni, cheese

Bake 375 for 20-25 minutes or until golden brown.  I treated it as I would a square pizza cutting them in slices.  The dough was rather thick, but it worked and tasted well for the occasion.

Happy New Year!

As for lady fingers: Try to find the hard ones, but in a pinch you can use the soft ones (I did this time).  I found mine at Trader Joe’s, that is also where I bought my cheese.  I have a friend who has chickens and I lucked out with really really fresh eggs that way! It also has a little alcohol in it, so I don’t let my kids eat it (bummer for them!)

I use the recipe that is provided by Bel Gioioso.  They make a quality Mascarpone cheese and this is the recipe from their cheese container – if you cannot find that brand you can use any other brand.  I am just telling you where I first found the recipe.  The first time I made Tiramisu was in Washington State when my son was just an infant.  Now he is 8.  How time flies!

Tiramisu

adapted from Bel Gioioso’s Tiramisu recipe

Serves 6

Ingredients:

• 3 eggs, separated
• 1/2 cup sugar
• 8 oz Mascarpone cheese
• 1 package Trader Joe’s soft lady fingers (or hard if you can find them)
• 1 cup strong coffee or espresso
• 2 Tbsp cognac (or brandy)
• 1/8 cup cocoa powder (dust using a fine mesh sieve)

Instructions:

Separate your egg white and egg yolk into two separate bowls.  Add the sugar to the yolks.  Beat on medium for about 3 minutes.  Add the cognac, Mascarpone cheese, and 1 Tbsp cooled espresso or strong coffee.  Beat another 3-5 minutes on medium speed until it is well combined.

Add 1 Tbsp of sugar to the egg whites.  Beat on medium high until it is stiff and soft peaks form.  Fold the beaten egg whites into the egg and cheese mixture.  Use a rubber spatula to fold the cheese over the whites carefully, so as to not deflate the egg whites, but still well enough to combine the two into one nice filling.

Dip one side of your lady fingers into the remaining cooled coffee or espresso.  Do not drench them – just a quick dip will do the job.  Line a small (8×8 inch baking dish) with a layer of the coffee flavored lady fingers.  Top with 1/3 of the Mascarpone mixture.  Sprinkle the cheese with a dusting of cocoa.  Repeat with lady fingers, Mascarpone filling and cocoa two more times.  Topping it with the cocoa and then cover the dish with plastic wrap or foil (I used foil and tented it so that it would not touch the top of the tiramisu- because it filled the dish nearly to the top) and refrigerate at least 1 hour for it to set up.

Enjoy!

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Roasted Pumpkin:

Heat the oven to 375 F, with the baking rack in the middle position.

Cut the (sugar) pumpkins (around 4 lbs in size) in half and remove the strands and seeds by scraping the flesh with a spoon.  Pour a little olive oil into the ‘bowl’ of the pumpkin and use a pastry brush to brush the oil on all edges.  Season with salt and pepper.  Bake at 375F for up to 70 minutes.  Mine were tender around 50 minutes.  You can test the tenderness by inserting a fork into the  meat of the pumpkin to test the doneness, if it goes in easily it is ready.  Remove from the oven and allow to sit for about 20 minutes.  Use a large spoon to scoop the pumpkin meat from the outer shell.  This is a really easy process.  You need 3 cups of pumpkin for this recipe.  I roasted 2 pumpkins and reserved the rest for pumpkin pie.

Roasted Pumpkin Soup

Serves 6 adapted from Chow

Ingredients:

• 4 slices of bacon, cut into small strips
• 2 medium shallots, diced finely
• 1/4 cup dry sherry or red wine
• 4 cups chicken broth
• 1 1/2 tsp finely chopped fresh thyme leaves
• 3 cups roasted pumpkin (see above for preparation)
• 1/4 cup heavy cream
• cinnamon/curry powder to taste
• croutons/roasted pumpkin seeds/toasted sliced almonds

Instructions:

Cook the bacon in a stock pot over medium high heat until crisp and remove the bacon to a paper towel.  Cook the shallots in the bacon drippings until they are cooked, about 5 minutes.  Add the sherry (red wine) and cook until the liquid is reduced by half.

Add the chicken broth (originally 2 cups broth and 2 cups water) and thyme.  Cook for 15 minutes.  Add the roasted pumpkin and stir into the soup.  Use an immersion blender to blend the soup (or carefully blend in a blender) until smooth.  Add the heavy cream just before serving. Taste and adjust the seasoning.  Add salt and pepper if needed and stir in a spice like cinnamon or curry to change the flavors

Top each serving with crisp bacon and croutons (or other) I used seasoned sliced almonds that I found near the salads – they were seasoned with pepper.  It was a nice substitution, but croutons would be great too!

A nice Fall soup!  Thank you CHOW for posting it.

But I digress!  I did however try his recipe for “Dragon’s Breath Chili” after I read the reviews.  The name (of the chili) is more intimidating than the taste and I made some changes.  I reduced the peppers and cayenne pepper for one thing, because I wanted my kids to have half a chance of eating it!  This is a good recipe with a bit of spice to grab you, but not overpowering.  I may have to change my opinion of Fi-etti yet (Nah, that’s not going to happen!)  But the guy can cook – I give him that much!  It is more involved than my regular chili recipe that I make.  I changed a few things from the cooking too… I first cooked the peppers and onions- removed them from the pot.  Browned the chuck pieces in batches so they would brown properly (if you follow the directions of the original you won’t get nice browned pieces), then cooked the ground beef and sausage together. Once cooked added the spices and then threw it all in the crock pot to cook.  Here is the link to the original recipe. For best flavor, plan ahead and make this a day in advance.  I would place this in the medium+ heat category.  My kids were able to eat it.

Dragon’s Breath Chili

adapted from Food Network (Guy Fieri)

Serves 10-12

Ingredients:

2 Tbsp butter
3 Tbsp canola oil
2 red bell peppers, diced
2 Tbsp jalapeno, minced
2 Anaheim chiles, roasted, peeled, chopped
2 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced
1/4 cup minced garlic
2 lbs boneless chuck, trimmed of most fat and cut into 1/4-inch cubes
1 lb ground beef, coarse grind
1 lb bulk Italian sausage

2 tsp dried minced onion
2 tsp granulated garlic
3 Tbsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
2 tsp kosher salt
2 tsp freshly ground black pepper
1 (15 oz) can tomato sauce
1 1/2 (6 oz) cans tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15 oz) cans pinto beans, drained, but not rinsed
2 (15 oz) cans kidney beans, drained but not rinsed

Topping:
8 oz bacon, cooked and chopped
1 bunch green onions, thinly sliced
1 cup shredded Cheddar

Instructions:

Roasting peppers: I don’t think it is completely necessary, but it does add nice flavor.  How? You place the peppers on your gas burner grate above the flame (or over a barbecue) and turn it from time to time after the skin blisters and turns black.  Then while the peppers are still warm, place them in a paper bag and seal the bag to “steam” them. This loosens the skin and makes them easier to peel later.  I did this process the day before I made the chili.

Chop the peppers and onions.  Heat a large stock pot over medium high heat and melt the butter and heat 1 Tbsp canola oil.  Saute the onions and peppers (bell, chilis) until they are tender, about 5 minutes.  Add the chopped garlic and cook for 1 to 2 minutes until the garlic is fragrant.  Remove the pepper mixture and set aside.

Add 1 Tbsp of canola oil.  Season the chuck cubes with salt and pepper and brown them in batches in the stock pot.  Remove the browned pieces (set aside), and brown the next batches. (Julia Child was right, for proper browning, don’t crowd the meat).  After the chuck is browned, cook the ground beef and Italian sausage in the same pot.  Remove any drippings.  Add the seasonings (the long list of them- it is worth it).  Stir into the meat and cook for a minute or two. Add the tomato sauce, paste, beer, and chicken broth and bring to a boil.

Carefully pour the contents of your stock pot into your large crock pot.  Add the peppers and browned chuck beef.  Add the beans and stir everything together.   Turn the crock pot on to LOW setting.    Cover and cook on low for about 5 hours, stirring from time to time, or until the chuck beef is tender to the point of falling apart when you try to shred it with a fork.

To serve: top each serving with diced green onions, cheese and crisp bacon, if desired. Serve with cornbread or corn bread pudding.

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Every year I “enter” a chili cook off.  Okay, mostly it is good fellowship with great friends that we have known for 15+ years now.  This year my girls want to bring a chili to enter – so we will be bringing 2!   How fun it is to see my girls take an interest in cooking as well.

Back to the corn bread pudding.  It is easy as pie.. actually easier than pie! Unless of course you buy your pies…

Corn Bread Pudding

adapted from a Betty Crocker Cookbook (a friend’s cookbook, so I don’t know the year or edition sorry)

Serves 8

1 box Jiffy corn bread mix

1 stick butter, melted

1 (15 oz) can corn kernels, drained

1 (15 oz) can creamed corn

1 cup sour cream

2 eggs

Instructions:

Preheat the oven to 350F.

Melt the butter in a microwave for 1 minute  (cover the dish or it may splatter).

In a  mixing bowl, combine the jiffy corn bread mix, eggs, sour cream, corn kernels, and creamed corn and mix.  Add the melted butter and mix.  Pour into a square 8 inch baking dish.

Bake for 45-60 minutes, or until it is set.  Serve with Chili.

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