I messed up.
We are having pork again today. Not so ingenuous, however it is mostly because I messed up when freezing my pork 4 weeks ago. It is no secret that I love a good deal, but sometimes even I make mistakes. I bought a humongo pork loin for .99/lb and divvied it up to several pork roasts. Smarty me put two roasts in one freezer bag...and they froze together. My time would have been better spent banging my head against the wall.
So tip #1 for the day? Freeze things appropriately
Problema #2? Making things twice in a row makes my husband cranky. He can only stand leftovers so many times and he can only stand the same kind of protein so many days in a row. He gets burned out (understandably) like we all do (think Turkey day....and 24 days following when you make a 70 lb turkey).
So for day #1 (last night) I made Rotisserie Pork in the rotisserie (but you could use an oven). I painted on a bit o' olive oil (so my spices would stick a little better) and cheated for the spice part (used Cavender's Greek seasoning [salt-free]). Can I tell you that it makes a mama happy to see her babies eat the food she has labored on? (Ok, even though the labor was all of 4 minutes).
So for day #2 of pork pork (thank you Swedish Chef) I want to use the rotisserie again (as it's still on my counter) but I think I want to make this version and ramp it up with more garlic. I suppose I could chop the beast up and make pork chops, but I think this will be less effort.
That being said, time to go start!
Happy eating!
W
Showing posts with label Entree. Show all posts
Showing posts with label Entree. Show all posts
Jan 19, 2011---Happy Popcorn Day (and other things that smell bad when burnt)
Happy popcorn day. I was going to try to incorporate popcorn into my dinner, but I suppose I'm not that avant garde. I have a great imagination, and I suppose I could be inspired by a form Top Chef, however I think I'm just fine with keeping popcorn as a snack. I could be proved wrong, but it might take a bit. Instead, I'll just overcook the corn tonight so it smells like popcorn.
I've altered my menu for tonight because I want crock-pot chicken pot pie (that's a lot of pot---see notes below on "how to be ghetto-fabulous"). Only thing is I'll have to make biscuits right before dinner (HA!) which maybe I'll put my dear children to work. Ok, it will be fine.
On other news, our household has become ghetto-fabulous. Remember when the old console t.v. was broken, so you just put the new one on top of the old? Well, welcome to my kitchen, except we now have a microwave....3 feet from the broken one. Long story short, we had a microwave on our counter in our old home, lent it to someone, it was returned, so we still had it in our basement. I don't care at the moment, because I made oatmeal in one bowl this morning, so I'm happy.
Wondermom (with gold chains around her neck)
I've altered my menu for tonight because I want crock-pot chicken pot pie (that's a lot of pot---see notes below on "how to be ghetto-fabulous"). Only thing is I'll have to make biscuits right before dinner (HA!) which maybe I'll put my dear children to work. Ok, it will be fine.
On other news, our household has become ghetto-fabulous. Remember when the old console t.v. was broken, so you just put the new one on top of the old? Well, welcome to my kitchen, except we now have a microwave....3 feet from the broken one. Long story short, we had a microwave on our counter in our old home, lent it to someone, it was returned, so we still had it in our basement. I don't care at the moment, because I made oatmeal in one bowl this morning, so I'm happy.
Wondermom (with gold chains around her neck)
Jan 15 on Jan 16, 2011---Rotisserie Chicken (and if it's smokin' it's cookin', if it's burnin' it's done!)
I made a list of restaurant foods I miss, and want to recreate, and put Boston Market haphazardly in the middle. Unfortunately/fortunately for me, our closest market is quite a bit of a jaunt down the road (like 25 mins), so I really had to want it to acquire it. But now, the jaunt is a few hundred days away.
We've had a rotisserie for years, a beast of a machine that was definitely required a few lessons in order to operate it, especially operate it without filling our house with smoke-alarm-induced squeals. I don't even know if they make Oster rotisseries anymore, but this one
is pretty similar (except ours is about 9 years older, not a Black and Decker and not digital, but besides that it's exactly the same---HA!).
I used a rosemary/sea salt rub on the skin (added great flavor to the birdy), but there are more recipes to be tried!
Wondermom
We've had a rotisserie for years, a beast of a machine that was definitely required a few lessons in order to operate it, especially operate it without filling our house with smoke-alarm-induced squeals. I don't even know if they make Oster rotisseries anymore, but this one
is pretty similar (except ours is about 9 years older, not a Black and Decker and not digital, but besides that it's exactly the same---HA!). I used a rosemary/sea salt rub on the skin (added great flavor to the birdy), but there are more recipes to be tried!
- Line the bottom tray with foil---it's a nasty mess that can just be tossed.
- Be sure to tie down your birdy's phelanges appropriately. If he flops around his little bits can scorch on the heating coils.
Wondermom
Jan 11, 2011---Milk Day
of hot chocolate chip cookies, I am going to use milk to soak my shrimp tonight. As I don't live on the coast, I use this technique to make the shrimp taste fresher. Soak for an hour before cooking and ...voila! I'm finding that eating in isn't such a chore when I cook mah-velous food...and my family doesn't complain! I cook for a picky crowd sometimes and it's disheartening when I hear growns; it makes me growl! So enjoy it how you take it, because it does the body good---pass it on!
Wondermom
Jan 9---Leftovers on a lazy wintry Sunday
Winter is here...again. Apparantly it never left, but rather it took a siesta. We've been having milder weather here until this morning when we awoke to a dusting on the rooftops of snow. Of course my beautiful children declared it was time to make a snowman (even though there was all of 2 cm of the white stuff).
On that note, I'm going to take cues from Father Winter and eat on the bounty from last night's dinner.
I used beef from Sat night's dinner for half of the meal and chicken for the other half. I basically made the following...also known as my distorted representation of Mexican food. A few things to note about my cooking. #1 Casserole generally equals some sort of addition of "cream-of" soup. #2 I'm a lazy cook and want food done quickly as to reduce the crazy-level in my house---so I will do as little as I can as quickly as I can, but of course I expect an awesome product. I know there is a flaw in my reasoning somewhere. #3 I also try to use as few ingredients as possible---less to measure, less to prepare, less to buy?!??!;)
Mexi-Casserole
3/4 bag fresh Spinach
5 cloves garlic (microwave for 30 sec with skin on, remove from microwave, remove skin, and slice in half)
1 1/2 lb chicken
4 tortillas
2 tsp olive oil
1/2 c cheese
cream sauce
1/2 can cream of chicken soup
4 oz brick of cream cheese
1 tsp powdered garlic
1 can milk (i.e. use the cream of chicken soup can....twice)
1. heat olive oil and garlic in a med-hi skillet
2. add chicken and brown
3. when chicken is done, add spinach. cover skillet with lid and let spinach soften (it's like 1 min)
4. shred in food processor (or chop with knife )
5. for sauce stir all until creamy on med-hi heat
6. put two tortillas on the bottom of a 9x11 casserole dish, add 1/2 of chicken/spinach mixture sprinkle cheese, add two more tortillas, more chicken/spinach mixture, more cheese, cover with sauce generously.
For the beef version I actually used a chopped jalapeno, sauteed it, added the beef (it was about 1 1/2 c med-rare/med), warmed the beef in the skillet, added a recipe of the cheese sauce, and about 1 cup rice. I proceeded to make two layers of casserole.
Ta da.
Wondermom
On that note, I'm going to take cues from Father Winter and eat on the bounty from last night's dinner.
I used beef from Sat night's dinner for half of the meal and chicken for the other half. I basically made the following...also known as my distorted representation of Mexican food. A few things to note about my cooking. #1 Casserole generally equals some sort of addition of "cream-of" soup. #2 I'm a lazy cook and want food done quickly as to reduce the crazy-level in my house---so I will do as little as I can as quickly as I can, but of course I expect an awesome product. I know there is a flaw in my reasoning somewhere. #3 I also try to use as few ingredients as possible---less to measure, less to prepare, less to buy?!??!;)
Mexi-Casserole
3/4 bag fresh Spinach
5 cloves garlic (microwave for 30 sec with skin on, remove from microwave, remove skin, and slice in half)
1 1/2 lb chicken
4 tortillas
2 tsp olive oil
1/2 c cheese
cream sauce
1/2 can cream of chicken soup
4 oz brick of cream cheese
1 tsp powdered garlic
1 can milk (i.e. use the cream of chicken soup can....twice)
1. heat olive oil and garlic in a med-hi skillet
2. add chicken and brown
3. when chicken is done, add spinach. cover skillet with lid and let spinach soften (it's like 1 min)
4. shred in food processor (or chop with knife )
5. for sauce stir all until creamy on med-hi heat
6. put two tortillas on the bottom of a 9x11 casserole dish, add 1/2 of chicken/spinach mixture sprinkle cheese, add two more tortillas, more chicken/spinach mixture, more cheese, cover with sauce generously.
For the beef version I actually used a chopped jalapeno, sauteed it, added the beef (it was about 1 1/2 c med-rare/med), warmed the beef in the skillet, added a recipe of the cheese sauce, and about 1 cup rice. I proceeded to make two layers of casserole.
Ta da.
Wondermom
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