Tuesday, April 26, 2016

Blueberry Waffle Dessert


1 cup blueberries (should be enough for 4 servings)
Waffles ( 1 per person)
Vanilla Bean Ice Cream
Whipped cream

Preheat oven to 350 degrees.  Line cookie sheet or cake pan with aluminum.  Spread blueberries out and sprinkle liberally with sugar.  Cook for approximately 15 minutes, stirring once half way through.  You want the berries to still be holding together but a nice thick syrupy juice is being produced.  Let cool while you finish assembling the rest of the dessert.

Cook or toast one waffle per person.  The thin type is best and you want them a bit crispy.
Sprinkle lightly with cinammon.
Put one large scoop of vanilla bean ice cream on top of waffle.
Top with the blueberries, letting syrup run down sides.
Now top that with a liberal amount of whipped cream.


Monday, February 29, 2016

Sausage, Kale, and Sweet Potato Soup

1 lb sausage, tasso, or cubed ham  (you may substitue chicken or turkey also)
1 onion chopped
1 cup celery chopped
2 cloves garlic, minced
salt and pepper to taste
2 sweet potatos cubed
4 cups packed kale  (or spinach)
6 cups chicken broth
dash of pepper sauce - tabasco - if you like spicier food and more heat.

Combine all in crockpot and simmer on low for 8 hours, or high for 4.  Check occassionally to see if you need to add more liquid. 

Saturday, February 27, 2016

Roasted Raspberrie and Mango Salad


18 oz blueberries
4 oz crumbled blue cheese
1 mango diced
7 oz honey roasted pecans
baby spinach/field green mix (8-10 oz)
Pinch of sugar

Preheat oven to 375.   Line cookie sheet with foil or parchment paper.  Spread blueberries out and sprinkle liberaly with sugar.  Bake at 375 for 15 minutes.  Take out and cool.  Keep the juice.

Layer the greens in bottom of salad bowl, add the mango, then the cooled blueberries (some of the juice will automatically go with them, that is what you want), then layer the blue cheese crumbles and top with the honey roasted pecans.

Blueberry Balsamic Vinaigrette

3/4 cup blasamic vinegar
1/4 cup olive oil
2 table spoons honey
blueberry juice left over from the roasting.

Blend til smooth.  Add more honey or blueberries to taste.

Sunday, February 21, 2016

Puerco Rojo Stew (Red Pork Stew)

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (pork butt), twine or netting removed
1 tablespoon ground cumin
4 jalapeƱos, sliced
1/2 cup freshly squeezed orange juice
6 medium garlic cloves, smashed
1 large yellow onion, coarsely chopped
1 (3-1/2-ounce) package Achiote Rojo, crumbled
1 teaspoon kosher salt
1 1/2 pounds tomatillos, quartered
30 oz hominy
15 oz cut green beans
1 large sweet potato, dice  (I baked mine in microwave, diced and added last with the hominy and green beans)

Rub the pork with the cumin and the Achiote Rojo. Sprinkle with the salt.  Place it in slow cooker and then add the garlic, jalapenos, and onion. Pour orange juice over it.  Place the quartered tomatillos on top.  Cook on slow for 8 hours or high for 4 until pork pulls apart.  Take pork out and shred it.  Return to crockpot with the hominy, green beans and sweet potatoe.  Cook on low for another hour.

If you dice the raw sweet potato, add it to the roast along with the garlic, jalapenos, and onion.

Thursday, December 3, 2015

Cuban Pork Roast

Cuban Roast Pork

Thanks to Teoti Anderson for sharing her family's recipe

1 3-pound pork roast
2 T minced, fresh garlic
1/2 tsp salt
1/4 C sour orange juice (or 1/8 C orange juice , 1/8 C lime juice)
1/4 tsp black pepper
1/4 tsp ground bay leaves
1/2 tsp ground oregano
1/2 tsp ground cumin (I always put more)
1 T olive oil

Remove excess fat and all of the skin from the pork roast. Pierce meat in several areas and marinate roast in a mixture of garlic, salt, juice, pepper, bay leaves, oregano, cumin and olive oil for at least 1 hour or overnight.

Place roast in a pat with the fat side up, reserve marinade for basting. Roast at 350 degrees for about 2 1/2 hours or until a meat thermometer registers 170 degrees and the meat is browned.

Turn the meat and baste frequently with marinade while cooking. If drippings begin to smoke or burn, add water to the drippings in the pan. After meat is cooked, allow to stand and cool before cutting into slices. 

Tuesday, November 24, 2015

Potato Soup with Italian Sausage and Spinach

4 large russet potatoes - app. 2.5 lbs.  quartered, boiled, and peeled
6 cups whole milk
2 cups whipping cream
1 1/2 stick butter
salt and pepper to taste
1 tb. Italian seasoning
3/4 cup flour
1/2 lb. Italian sausage
1/2 to 1 cup frozen spinach
fresh grated parmesian cheese for topping if desired.
1 onion chopped

Put milk and whipping cream out to come to room temperature.

Brown Italian sausage and drain well.  Set aside.  Saute onion in 1 tb of butter and set aside.

  In large dutch oven, melt the rest of the butter.  Then slowly add the flour to make a roux, keeping it as light as possible.  Do this over low heat, very slowly.  Now slowly add the milk and whipping cream, whisking it to make a nice sauce.  Add the Italian seasoning Italian sausage, salt, pepper, and potatoes.  Simmer until thick and bubbly, stir frequently so it doesn't stick.  put about 1 cup (try not to put the sausge in, just the potato and cream)  in your blender and blend it, add back to pot.  You can use your blender to make the soup as creamy as you like it.  We like our soup kinda chunky.   Now add the spinach and simmer more before serving.

Spoon into bowls and top with freshly grated paremsian cheese.

Wednesday, November 18, 2015

Pumpkin Brownies


3 oz cream cheese (softened)
1/2 cup canned pumpking (not pie filling)
3 TB sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

Box of Brownie mix (your favorite) I like the dark chocolate fudge.

Preheat oven to 350 for regular 8 x 8 pan or 325 for dark pan.

Beat  all the filling ingredients together.

Prepare brownie mix as instructed on box.

Grease and flour pan.  Spread 2/3 of brownie mix in pan.  Spoon filling on top of batter...spread gently.  Spoon remaining batter on top.  Swirl with a knife or I use a wooden skewer.

Bake as directed on box of brownie mix.