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.

Sunday, November 1, 2015

Gina's Firey Chili

1 large onion chopped
4 cloves garlic, minced
2 lbs stew meat chopped into bite size pieces
1 tsp salt
1 tsp ground black pepper
2 TB Adams Southwest Seasoning (or Chili Powder of your choice)
1 TB cumin or to taste (I like cumin)
1/2 tsp chipolte chili powder (omit if you don't like hot and spicy, this is very hot)
1 tsp ground achioto molido
1 tsp ancho chili powder
6TB flour 
2 cans chopped Hatch green chili unless you have the fresh or frozen ones...then add 1 cup of the chopped. roasted ones,
3 - 4 cups of water

Saute onion and garlic, add meat and all the seasonings until meat is nicely browned.  Slowly stir in the 6 TB of flour to make a nice thick roux.  Add the 2 cans of chopped chilis.  Stir.  Slowly add water until you get the correct consistency you want for the gravy.

Simmer over low to let all flavors meld together. Check and stir often, adjusting liquid as needed.

**********  Additions and alterations ******************

Here I hang my head as this part deviates from the traditional chili.

You may choose to add the large can of Rotel tomatoes

And some people like to add beans.

For purists, neither of these are acceptable.  Beans may be served on the side.  If so, please use barracho beans!

++++++++++++++++++  Toppings ++++++++++++++++++++++++


Grated cheese
chopped onion
tortialla strips
 Pico da gallo  

Sunday, October 25, 2015

Colorado Green Chili (Chili Verde con Cerdo)

2-3 lbs pork stew meat
olive oil
2 tb. minced garlic
1 large onion chopped
6 tb. flour
5 cups water or chicken broth
1 15 oz can of tomatoes ( I use rotel), drained
4 tomatillos shucked and chopped
1 16 oz jar of a good Salsa Verde or 2 cups of roasted Hatch Chili Peppers if you have them.
2 tb. cumin
2 tb chili powder or Adams Southwest Reserve (my favorite)
2 tsp. of Adobe chili powder (optional)
2 medium potatoes, peeled and chopped (totally optional and not traditional but I like them)

Brown onion, garlic, meat in olive oil.  Season with salt.  Add 6 tb  flour and make a thick roux.  Add in the rest of the ingredients and simmer over low heat stirring occasionally until done. 

Sunday, October 11, 2015

Crockpot Tortellini Soup

1 bag of frozen tortellini - 1 small bag of fresh spinach - 2 cans of italian style diced tomatoes - 1 box or 4 cups or vegetable broth - 1 block of cream cheese - put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Apple Pie Sangria

Apple Pie Sangria ~ The absolute best drink for fall! This cocktail is amazing!

2 bottles (standard size) white, sweet wine,(Riesling or Moscato)
5 cups fresh apple cider
2 cups ginger ale
2 cups caramel vodka (for less strong- try 1 cup and add if desired)
3 honey crisp apples, chopped
3 pears, chopped
2 cinnamon sticks

Cut the fruit and place in the bottom of your pitcher or jug.
Combine all of the ingredients except the cinnamon sticks. Stir, stir, stir.
Let sit overnight (or at least a couple hours) about 4 hours before serving, throw in the cinnamon sticks. Stir, stir, stir. Serve over ice. Enjoy!

Monday, August 31, 2015

Sausage Biscuit Squares

1 cup Bisquick
1 cup grated cheese
1 pound sausage
4 eggs, beaten
salt and pepper to taste

Brown and drain sausage.  In medium size bowl, mix all ingedients together.  Spread into greased and floured 9 X 13 pan and bake at 350 for 15 minutes.  You can also put these in muffin tins but increase time to 20 minutes.  cut into squares and serve.

Western Style
Use Chorizo and Mexican cheeses and add Chili Powder to taste

Italian Style
Use Italian Sausage and Pizza blend grated cheeses, add Italian seasoning if desired.

Sunday, August 23, 2015

Slow Cooker Honey Garlic Chicken

8 chicken thighs
1 lb carrots
1 lb potatos

1/4 cup ketchup
1/2 cup soy sauce
1/2 cup honey
2 cloves garlic minced
1 tablespoon Italian seasoning
red pepper flakes to taste
dash of hot sauce (I use Frank's or Tabasco)

Mix all the ingredient for the sauce together.  In crockpot, layer the veggies and then place chicken thighs on top and cover with sauce.  Cook on high for 8 hours.

Sunday, August 16, 2015

3 Cheese Peppered Mac and Cheese

1 lb. macaroni, cooked
6 tb. butter
6 tb. flour
3 cups milk (room temperature)
8 oz White Sharp Cheddar
8 oz Monterrey Jack
8 oz. Asagio
1 cup heavy cream
1 1/2 tb. Tony Cachiere's Creole Seasoning
1 lb diced roasted Hatch Peppers (mild or hot depending on your preference)

 Preheat oven to 350 degree

Melt butter in dutch oven over low heat.  Slowly add flour, whisking all the time.  After it is nicely blended but still white (we aren't making gumbo), begin very slowly adding the milk, whisking all the time to make a nice smooth sauce.  When all the milk is added and sauce is smoooth, add all the remaining ingredient.

Pour into 9X13 baking pan.  Top with bread crumbs and bake for 45 minutes.

OR>.....Fried Mac/Cheese

Don't bake it.  Pour it into pan and refridgerate until solid.  Then take and using icre cream scoop, make it into balls.
Dip in flour, egg, and bread crumbs.  Do this twice.  Then deep fry until golden brown!!

Friday, July 3, 2015

Cathy's Jalapeno Cheese Squares

2 lbs grated cheddar cheese
1 jar jalapenos
1 12 oz can evaporated milk
2 eggs
1/2 cup flour

Preheat oven to 350.  Mix eggs and milk.  Layer 1 lb of cheese then the jalapenos then rest of cheese.  Sprinkle flour over top.  Pour egg/milk mixture over it.  Bake for approximately 30 minutes.

Saturday, May 16, 2015

Latin Vinaigrette

2 cloves garlic
1 jalapeno, seeded and chopped.
juice of 5 limes
3/4 cups olive oil
2 tbl. cilantro
2 tbl. parsley

Asian Vinaigrette

1/4 cup rice vinegar
1 tb. sesame oil
1 clove garlic
1/4 tsp ginger
3/4 cup olive oil
red pepper flakes
salt and pepper..

Herb Citrus Vinaigrette

1 1/2 bl. orange juice
1 1/2 tbl. lemon juice
1 1/2 tb. lime juice
2 gloves garlic, minced
2 tsp mustard powder
3/4 cup olive oil
1 tsp fresth thyme
1 tsp. fresh cilantro
1 tsp fresh parsley

Makes one cup.  

Whisk first 5 together, drizzle in olive oil.  Add herbs and salt and pepper until blended.  


1 cup tomato paste
1/2 cup apple cider
1/2 cup apple cider vinegar
1 tsp garlic powder
1//2 tsp salt
1/4 tsp cloves (optional)

heat med. saucepan over med. heat.  add tomato paste, cider, and vinegar.  Stir completely and let it come to simmer but not boil.

add garlic powder, salt, cloves, stirr and simmer until thick.  Bottle, keeps 2 weeks.


1 1/2 cup light olive oil
1 large egg
1/2 tsp mustard powder
1/2 tsp salt
juice of 1/2 lemon

place 1/4 cup of olive oil, egg, mustard, salt in blender and mix thourghly.  slowly drizzel in remaing olive oil.  after mixture has emulsified, add lemon juice.

Keeps 2 weeks, if it lasts that long

Wasabi May - add 1/2 tablespoon wasabi powder
cilantro lime - 1/2 cup cilantro, 1 clove garlic
Roasted red pepper - 1/3 cup roasted red pepper sauce

tartar sauce
2 tb. dill leaves
1 tb. minced dill pickles
2 tsp. minced chives
juice of 1/2 lemon
1/4 tsp. black pepper

Buffalo sauce

1/2 cup coconut oil
1/2 cup ghee or clarified butter
1 cup hot sauce
2 tb. cider vinegar
1 clove garlic

Monday, May 11, 2015

Cauliflower Salad

Cauliflower Salad!

1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

I also susbstituted 1/2 cup of pico de gallo for the pickle relish and onion.  Omitted the mustard, and used Tony Cechere's Cajun Seasoning.

It is absolutely delicious.

Sunday, February 8, 2015

Garam Masala

Makes 1/4 cup

1 TBS ground cumin
1 1/2 tsp corriander
1 1/2 tsp ground cardamon
1 1/2 tsp black pepper
1 tsp cinammon
1/2 tsp cloves
1/2 tsp nutmeg

Sunday, January 18, 2015

Crawfish Cornbread

 Crawfish Cornbread

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.