Pork Posole & Corn Bread

I saw this recipe in Family Circle magazine and thought it looked pretty good, even though I had never heard of it.  Come to find out that it’s a pretty popular Mexican dish.  The hearty stew is filling and yummy, and you can’t beat the sweet corn bread on top.  Slow cooker recipes make me happy!  This one lasted us about 3 nights so it’s perfect to cook on a Sunday night and enjoy during the week.

Meal Planning: This dish is pretty all inclusive so you don’t necessarily need anything added!  Meat, veggies and bread all in one.

Ingredients:
-3 pounds boneless pork shoulder, well trimmed and cut into 1” chunks

-1/2 tsp salt

-1/2 tsp black pepper

-1 Tbsp canola oil

-4 large carrots, cut into 3/4” pieces

-2 onions, chopped

-3 stalks celery, chopped (this one isn’t in the recipe, but I usually add it anyway)

-2 Tbsp flour

-3 tsp chili powder

-1 tsp dried oregano

-1.5 cups chicken broth

-1 box (8.5 oz) corn muffin mix

-2 eggs

-Zest of 1 lime plus 1 Tbsp lime juice

-1 can (15 oz) white hominy, rinsed and drained

-2 Tbsp chopped cilantro (optional)

Directions:

1.  Sprinkle pork with 1/4 tsp each salt and pepper.  Heat oil in a large skillet over medium-high heat.  Cook pork 5 minutes, stirring often, in batches, or until browned.  Remove pork to slow cooker (I usually let it sit on paper towels for a minute to get the excess oil off).

2.  Add carrots and onions (celery too) to skillet and sprinkle with 1/4 tsp each salt and pepper; cook for 5 minutes, stirring often.  Stir in flour, chili powder, oregano, and garlic; cook 1 minute then remove to slow cooker. 

Add broth to skillet and bring to a boil (scrape the bottom of the pan to get all the seasoning up as it boils); pour into slow cooker.  Cover; cook on High for 4.5 hours or Low for 6.5 hours.

3.  When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 tsp cilantro and 1/4 cup water.  Removed cover; stir in hominy, lime juice and 2 Tbsp cilantro.  Dollop corn muffin mixture on top.  Place cotton dish towel over slow cooker bowl then top with cover; cook for remaining cook time or until top is firm.

Garden Patch Minestrone

So, yes, it’s another soup.  Yes, it’s 103 degrees out.  But soups are quick and easy and always welcomed in this house.  This recipe reminds of one of those “Semi Homemade Meals” by Sandra Lee – part fresh cut veggies and part pre-packaged foods.  Don’t be afraid of the Hamburger Helper in this meal.  You use it for the noodles and seasoning and it makes this dish excellent!  Recipe from Betty Crocker.

Meal Planning: Served with Lemon Bread or English Muffin Bread

Ingredients:

-2 Tbsp olive oil

-2 medium carrots, sliced

-2 medium stalks celery, sliced

-1 small onion, chopped

-2 cloves garlic, finely chopped (can sprinkle in some garlic powder instead)

-1 medium zucchini, sliced (we love zucchini so I used 2 instead)

-1/4 cup chopped fresh basil (can substitute 1 tsp dried basil or Italian seasoning)

-1 box Hamburger Helper beef pasta

-1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

-5 cups hot water

Directions:

1.  In a large stockpot, heat oil over medium heat.  Add carrots, celery, onion and garlic, cook about 5 minutes, stirring frequently, until vegetables are almost tender.

2.  Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper), beans, tomatoes and hot water.  Heat to boiling.  Reduce heat; cover and simmer about 10 minutes or until  pasta and vegetables are tender.

Joining the link parties below.  Just a word about that – I enjoy link parties because it’s a great way to get the word out about this little world of mine.  If you are visiting from a link party, please do not feel obligated to join this blog.  I only want you to follow if you like what you see – recipes, home stuff, and a few crafts now and then.  On the same note, I only follow blogs that have the same things as that (mostly crafts for little girls and recipes).  Just wanted to get that out there.  Thanks!

Lemon Bread

Seems like there have been a lot of lemon recipes lately.  Sorry about that.  But there is something so refreshing about lemon in the summer.  This bread is a nice departure from crescents or biscuits with dinner.  Make it the day before and refrigerate for a refreshing treat!  You can also slice some pieces and put them under the broiler to warm them up with a little butter.  Recipe from the Better Home and Gardens Cookbook.

PS – Sorry I didn’t do a home tour this weekend.  We were super busy with family for Father’s Day.  I’ll resume next Saturday with the Dining Room and Atrium.

Meal Planning:  Goes well with the Garden Patch Minestrone soup (recipe coming Friday)

Ingredients:

-1 3/4 cup flour

-3/4 cup sugar

-2 tsp baking powder

-1/4 tsp salt

-1 beaten egg

-1 cup milk

-1/4 cup cooking oil or melted butter

-2 tsp lemon peel, zested

-1 Tbsp lemon juice

-1/2 cup chopped almonds or walnuts (we have a tree nut allergy in our house so we don’t put these in)

Directions:

1.  Grease the bottom and sides of an 8x4x2 inch loaf pan; set aside.  In a medium bowl stir together the flour, sugar, baking powder and salt.  Make a well in the center of flour mixture; set aside.

2.  In another medium bowl combine the egg, milk, oil, lemon peel, and lemon juice.  Add the egg mixture all at once to the flour mixture. 

Stir just until moistened (batter should be lumpy).  Fold in nuts (optional).  Spoon batter into the prepared pan.

3.  Bake in a 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and store overnight before serving. 

 

Lemon Blossoms

I cannot begin to explain to you how good these little desserts are.  My mouth is watering as I write this.  These little beauties are so light and they just MELT in your mouth.  I made these for a birthday at work and people were coming from all areas of the hotel to try them out.  I made extra for my husband and we shed a little tear when we ate the last two.  These are great for baby showers or wedding showers too.  Or just make the whole 5 dozen for yourself and gorge.  I won’t tell . . . mainly because I’ve done it myself.  And if you still aren’t convinced, this recipe is from Paula Deen.  Uh, yeah.

PS – Check out the bottom of the page for some exciting news for today!

Ingredients:

-18.5 oz package of yellow cake mix

-3.5 oz package instant lemon pudding mix

-4 large eggs

-3/4 cup vegetable oil

Glaze:

-4 cups confectioners’ sugar

-1/3 cup fresh lemon juice

-1 lemon, zested

-3 Tbsp vegetable oil

-3 Tbsp water

Directions:

1.  Preheat oven to 350 degrees.  Spray miniature muffin tins with vegetable oil spray.  I have this TERRIBLE silicone tray so if you use one of these, spray the muffin tin before putting each batch in.

2.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin halfway. 

Bake for 12 minutes.

 

3.  While baking, combine ingredients for the glaze.  Mix with spoon until smooth.

4.  After cooling slightly, turn muffins out onto tea towel and start the next batch of muffins (again, spraying the tin if you find them sticking a little).  Dip the muffins into the glaze while still warm, turning gently with a fork to cover. 

I find that setting it on the fork and tapping the edge of the bowl a little bit will help get some of the excess glaze off so you can conserve as much in the bowl as you can. 

Place on wire racks with waxed paper underneath to catch any drips.  Let glaze set, about 1 hour.

5. Devour!!!!!  Aren’t these just calling your name??

Sidenote: Sometimes I find myself running low on glaze toward the end.  If you want to, you can just spoon glaze over the top of the muffins.  It will run down the side and still be just as good.

EXCITING NEWS!

My Chicken & Cheese Enchiladas are being featured today over at A Few of My Favorite Things.  Go check it out HERE!  Also linking up today’s recipe.

Joining the link parties below.  Just a word about that – I enjoy link parties because it’s a great way to get the word out about this little world of mine.  If you are visiting from a link party, please do not feel obligated to join this blog.  I only want you to follow if you like what you see – recipes, home stuff, and a few crafts now and then.  On the same note, I only follow blogs that have the same things as that (mostly crafts for little girls and recipes).  Just wanted to get that out there.  Thanks!

Barbecups

Really quick an easy recipe that you can make with things on hand.  This would be a good one for those with kids because it’s kind of a fun twist on the same old dinner.  Recipe from “Dough Magic” cookbook by Pillsbury.

Meal Planning:  Served with Curried Fruit

Ingredients:

-1 lb ground beef

-1/2 cup barbecue sauce

-1/4 chopped onion (I substituted frozen hash brown potatoes instead)

-1 to 2 Tbsp brown sugar

-1 (12 0z) can Pillsbury Golden Layers Refrigerated Flaky Biscuits

-2 oz shredded cheese

Directions:

1.  Heat oven to 400 degrees.  Grease 10 muffin cups.  Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently.  Drain.  Stir in barbecue sauce, onion and brown sugar.  Cook 1 minute to blend flavors, stirring constantly.

2.  Separate dough into 10 biscuits.  Place 1 biscuit in each greased muffin cup (I squish them and spread out in my hand first).  Firmly press in bottom and up sides, forming 1/4 in inch rim over edge of cup.  S

Spoon about 1/4 cup beef mixture into biscuit-lined cup.  Sprinkle each with cheese.

3.  Bake at 400 degrees for 10-12 minutes or until edge of biscuits are golden brown.  Cool 1 minute; remove from muffin cups.

Chicken and Cheese Enchiladas

As a Texas girl, I LOVE me some enchiladas.  I am very particular about having them covered in sour cream sauce and nothing else.  But this recipe looked very appetizing, so we decided to give it a try.  DELICIOUS!  And, as always, quick and easy too.  I made this on a Sunday night for dinner on Monday and Tuesday and it was still good.  Nothing got soggy or gross while refrigerated.  Recipe from Campbell’s.

Meal Planning: served with Pink Side Salad

Ingredients:

-1 can condensed cream of chicken soup

-1/2 cup sour cream

-1 cup salsa (I use Pace Thick & Chunky)

-2 tsp chili powder

-2 cups cooked shredded chicken

-1/2 cup shredded cheese

-6 flour tortillas (I was actually able to squeeze 7 in there)

-Chopped tomatoes and onion to top

Directions:

1.  Stir the soup, sour cream, salsa and chili powder in a medium bowl.

2.  Stir 1 cup of the salsa mixture, chicken and cheese in a large bowl.

3.  Divide chicken mixture among tortillas.  Roll up the tortillas and place seam side up in a 2 qt baking dish.  Pour the remaining sauce mixture over filled tortillas. 

Cover baking dish. (I forgot to cover with foil before placing in oven.  It kind of discolored the salsa mixture but still tasted good!)

4.  Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion.
 

Okay, so this isn’t my picture.  I borrowed it from the Campbell’s website.  We didn’t dig in until Monday night after a long day of work so taking a picture of what I was eating was the LAST thing on my mind.  But it seriously looked this good!

Meatball Stew

First, I want to say WELCOME to all of my fabulous new followers!  I am so excited to have you aboard.  What a great feeling to know that there are actually PEOPLE out there READING your blog!  I never thought the day would come.  Thank you again!

Okay, so I know that it is 103 degrees out.  But I love soups and stews any time of year.  There is always something so comforting about a big bowl of soup.  I love this stew because it’s pretty quick and easy but it really has a great flavor for having so few ingredients.  Recipe from the “Dough Magic” cookbook by Pillsbury.

I’m also going to start listing the whole meal for those who like to meal plan.  We had this with English Muffin Bread.  Always a winner! 

Ingredients:

Meatballs:

-1 egg, beaten

-1/4 cup Italian-style dry bread crumbs

-1/2 tsp salt

-1/4 tsp pepper

-1 lb ground beef

Stew:

-1 can condensed tomato soup

-1 1/4 c water

-2 Tbsp Worcestershire sauce

-1 (16 oz) pkg frozen mixed vegetables

Directions:

1.  Heat oven to 425 degrees.  Spray 13x9” pan with nonstick cooking spray.  In large bowl, combine all meatball ingredients; mix well.  Shape mixture into 36 (1 1/4”) meatballs; place in sprayed pan.

2.  Bake at 425 for 12 to 15 minutes or until meatballs are thoroughly cooked.

3.  Meanwhile, in large pot, combine all stew ingredients; mix well.  Cook over medium heat for 10 to 12 minutes or until mixture comes to a boil, stirring occasionally.

4.  Drain meatballs; add to stew.  Cook for 5 to 10 more minutes or until meatballs are warmed through with stew.

Puppy Chow

Chances are that you’ve probably had this before by a different name.  The Chex website calls it “Muddy Buddies.”  My friend Krissy used to make it for us at hotel all the time and it hardly lasted half a day.  Now I make it for my husband and we put it in the fridge (all things chocolate go in our fridge) and I’ll be lucky to get two handfuls of it!  A great mix for a summer party.

Ingredients:

-8 cups Chex cereal (any variety)

-1 to 2 cups stick pretzels

-1/2 cup peanut butter

-1/4 cup butter

-1 tsp vanilla

-Powdered sugar (lots of it!)

Directions:

1.  Measure cereal and pretzels into a very large bowl; set aside.

2.  In a microwavable bowl, add together chocolate chips, peanut butter and butter. 

Microwave 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla. 

Pour mixture over cereal, stirring until evenly coated. 

3.  Pour mixture by batches into a gallon baggie.  Make sure it seals SECURELY!  Otherwise there will be powdered sugar all over your kitchen (it’s been known to happen).  Add powdered sugar.  It’s better to have more than not enough so pour a little heavy handed.

  Seal the bag and shake to coat.  You want a nice thick coating on all pieces in the bag.

4.  Pour onto waxed paper to dry a little bit.  Then put into containers.  Does not have to be refrigerated, but it’s good if you do!

YUMMY!  We love desserts in our house and this one always pleases.  Enjoy!