Wednesday, January 18, 2017

Crock Pot Apple Cider Pulled Pork

Any sort of pulled or shredded meat is pretty much guaranteed to be a hit in my house. This pork would be great by itself or on a bun like I served it. This recipe is adapted from Mostly Homemade Mom.

1 pork butt roast
3 tbsp chili powder
1 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tsp pepper
1/2 tsp dried mustard
2 cups apple cider
1 jar bbq sauce

 Mix together the chili powder, cumin, salt, garlic powder, pepper and dried mustard.  Rub the seasonings all over the pork roast. Place in the bottom of the crock pot.  Pour the apple cider over the top. Cook on low for 8-10 hours. Remove the roast from the crock pot and shredded. Pour out the juices and keep 1 1/2 cups reserved. Whisk together the juice and 1 1/2 cup bbq sauce. Place the shredded pork back in the crock pot and mix in the sauce. Let cook for 15 minutes then serve. 

Monday, January 16, 2017

Bacon Brussels Sprout Risotto

Risotto is a big hit in our house.  And brussels sprouts are one of my absolute favorites. I saw the idea for a bacon brussels sprouts risotto on Ari's Menu but then I completely redid it and made it my own.  This might be my favorite risotto recipe now!

 4 slices bacon (diced)
1 1/2 cup brussels sprouts
2 tbsp olive oil
2 cloves garlic
1 cup arborio rice
1/2 cup dry white wine
32oz chicken broth
1/2 cup parmesan cheese

Cut the brussels sprouts so that they are in fine strips, almost shredded.  Place the chicken broth in a pot and bring to a boil then reduce the heat.  In a pan, fry the bacon until crisp then remove from the pan and set to the side. Add the brussels sprouts to the bacon grease and saute until tender. Remove and add to the reserved bacon.  Wipe the pan out then add 2 tablespoons of olive oil and heat over medium low heat.  Saute the garlic for 30 seconds then add the rice and let cook for 2 minutes.  Pour in the white wine and let cook until all of the wine has absorbed into the rice. Add the chicken brown 3/4 a cup at a time and let cook over medium low heat until the broth has absorbed and then repeat until all but 3/4 cup of the broth is left.  Stir in the bacon, brussels sprouts and the last of the broth.  Stir in the parmesan cheese until it has melted then serve.

Friday, January 13, 2017

Easy Ranch Potato Wedges

These little potato wedges are the perfect side dish to burgers or sandwiches. They were so yummy and quick to throw together on a crazy week night. 

4 baking potatoes
2 tbsp olive oil
2 tbsp ranch seasoning mix

Heat oven to 425. Wash the potatoes then cut into wedges. Toss in olive oil and ranch seasoning.  Grease a sheet pan then lay out the potato wedges.  Cook for 30 minutes, flipping halfway through.

Wednesday, January 11, 2017

Chocolate Cream Cheese Cookies

There is nothing bad about these cookies! When I saw the recipe and saw how easy they would be to make I knew I had to jump on these beauties. This recipe is adapted from Cookies and Cups.

1 (19.5oz) Brownie Mix
4oz Cream Cheese (softened)
1/2 cup Butter (softened)
1 egg
1 cup white chocolate chips

Heat oven to 350. Line baking sheet with parchment paper. In a bowl combine the cream cheese and butter until smooth. Add in the egg and mix until incorporated. Pour in the brownie mix and mix on low until the dough comes together. Stir in the white chocolate chips. Use a tablespoon to scoop the batter onto the pan. Bake for 10-12 minutes. Let cool on the pan for 4 minutes the move to a wire rack.

Monday, January 9, 2017

Crock Pot Chicken Stew

Does anything sound more comforting than this stew on a cold winter night?  It was great and everyone in my family absolutely loved it.  Plus it's in the crock pot so that's a total mom win for me! This recipe is adapted from Movita Beaucoup.

1 lb boneless skinless chicken breasts (cut into cubes)
2 medium onions (diced)
1 cup diced carrots
2 garlic cloves (minced)
3 medium potatoes (peeled and diced)
1 tsp dried thyme
3 1/2 cups chicken broth (divided)
1 cup frozen peas
1 cup frozen corn
1/4 tsp black pepper
1/2 cup flour

Place onions, carrots, garlic and potatoes in the bottom of the crock pot. Sprinkle with thyme.  Place the chicken over the vegetables then top with 3 cups of chicken broth. Cook for 6-8 hours on low. 40 minutes before serving stir in the peas, corn and pepper. Let cook for 15 minutes. In a bowl whisk together the remaining 1/2 cup of chicken broth and the flour then add to the crock pot and cook for a remaining 25-30 minutes or once it has thickened up.

Friday, January 6, 2017

Cheesy Garlic Meatball Bombs

These are the perfect two bite party food! They are filling yet easy to make and always a hit.  This recipe is from Food Lovin Family.

2 cans pillsbury grands jr biscuits
frozen italian meatballs (thawed)
3 sticks mozarella string cheese (cut into pieces)
1/2 tsp italian seasoning
1/4 tsp garlic powder
1/2 cup butter (melted)
marinara sauce for dipping

Heat oven to 375. Melt the butter in a bowl then stir in the italian seasoning and garlic powder. Separate the biscuits and flatten them. Cut the meatballs in half then place half a meatball and two pieces of string cheese in the dough then wrap the dough around and seal it.  Place the sealed side down in the baking dish. Repeat with the remaining biscuits and meatballs.  Brush with the butter mixture. Bake for 18-20 minutes. Remove from oven and serve with marinara sauce.

Wednesday, January 4, 2017

Sour Cream Biscuits

These biscuits were so tender and light.  They were a great addition to breakfast night and would be a good side along any meal! This recipe is adapted from Baking Bites.

2 cups flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
6 tbsp salted butter (chilled and cut into very small pieces)
1 cup sour cream

Heat oven to 400. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, sugar and salt. Using a pastry blender or two forks add in the butter until the mixture resembles coarse sand. Stir in the sour cream until the dough comes together. Knead the dough on a floured surface for 3-4 minutes. Roll out into a 1 inch thick slab.  Using a biscuit cutter, cut out the biscuits and place on the parchment paper. Bake for 17-20 minutes or until the biscuit tops are lightly browned.

Monday, January 2, 2017

Taco Quesadillas

Happy New Year! Now this recipe isn't much to look at but it sure was delicious! Quesadillas have become a thing at our house, I make a whole bunch then pile them up on a plate and sit them on the table with toppings out. Then everyone can grab and fix what they want! Easy peasey! This recipe is adapted from Pioneer Woman.

1 1/2 pounds ground beef
2 tbsp chili powder
1 tsp cumin
3 tbsp tomato paste
1 cup water
salt to taste
3 cups shredded monterey jack cheese
8 tortillas
toppings (sour cream, guacamole, salsa, lettuce, tomato)

Heat a large skillet over medium high heat. Brown the ground beef then drain off the grease. Stir in the chili powder, cumin, tomato paste, water and salt. Let it simmer for 5 minutes. In a separate skillet heat to medium heat and place a small slice of butter in the bottom. Coat the skillet with butter then place a tortilla down. Top with cheese and taco meet then another layer of cheese and a tortilla. Once the tortilla has browned, flip to the other side. Continue with the remaining tortillas, cheese and meat. Slice and serve with toppings. 

Friday, December 30, 2016

A's favorites of 2016

Hi, I'm A! I'm 9 years old. I used to be picky but when I tried a lot of different types of food I started to like new food. These are my top favorite recipes from my mom's blog. I started with 27 favorite recipes but had to only pick 10. Here are my top 10:

10.  Roasted Tomato Basil Soup

Wednesday, December 28, 2016

My favorites of 2016

 My husband says I'm my own worst critic when it comes to food. Isn't that the case with most things? Most of the time I like what I make but sometimes there are meals that I love.  Honestly it was a good year for food and it took a bit of narrowing down to get it to ten but I think this pretty much covers my absolute favorites from this year!