Slow cooker Pork Soup with Noodles

Hurricane Sandy has come and gone, but what we need now before going out to clean up the debris is a yummy soup. I recently got a new crockpot. I've been trying to find recipes to make my life easier and get dinner on the table fast when I get home from work.  This soup has a ton of flavor and I will definitely making it again in the near future!

Recipe Adapted from Food Network Magazine
Ingredients:
4 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped (substitute spinach if you can't find bok choy)
3 1/2 ounces dried rice vermicelli noodles
1 package of cubed tofu
5 rehydrated sliced shiitake mushrooms

Directions:

1. Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

2. Add the bok choy, tofu and mushrooms to the slow cooker; cover and cook about 20 more minutes.

3. Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

4. Remove the pork from the slow cooker, shred the meat and throw away the fatty parts. Divide the pork, bok choy, tofu, mushrooms and noodles among bowls, then ladle in some of the broth.

Pan Roasted Brussel Sprouts

Not the way my mother cooked them!! Anything cooked in butter and bacon is delicious!!!  You cannot go wrong.  Well yea you can go wrong - don't use frozen ones.  Use fresh brussel sprouts to achieve the desired yumminess.  Please note for those taking Cholesterol medicines this is probably not the recipe for you.

Now for those that wish to indulge....  My love for brussel sprouts did not start until 2 years ago when I had them at Zaytania.  A couple months ago I had these vegetables again at Mike Isabella's Graffiato.  Delicious!!!  My quest began for the recipe to recreate this side dish.  My family balked at the idea of trying a new vegetable that looked like tiny cabbages.  To tell you the truth - my 13 year old still wishes I did not make this dish.  However she does eat them with her nose plugged - does that really do anything??  The crispiness of the outside of the brussel sprout and the tenderness inside really make this dish.  Try it out and you will realize that brussel sprouts aren't your least favorite veggie any more.


Recipe from: Food Network

Brussel Sprouts

Ingredients:
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Directions:
1.  Cook bacon in a large skillet over medium-high heat until crispy. Once it is crisy, remove and place on a paper towel to address remaining oil on the bacon.  Roughly chop the bacon and set aside.
2. Add the butter to the bacon fat to melt over high heat.
3. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
4.  Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Coconut Ice Cream with Honey Lime Strawberries

Fourth of July was crazy hot.  Temp=99 degrees. Heat Index= 105+ After spending the day in the sun at our Annual Fourth of July event at the pool and then grilling out for a BBQ with our neighbors it was nice to kick back and have this scrumptious deliciousness.  Before the craziness of the day started, while the rest of my house was still snoozing - I made the coconut ice cream in my new Kitchen Aid Ice Cream attachment.  After throwing it all in the ice cream maker, I just ran it for a little and froze it until we were ready for the yum yum.  So Worth It!!! Stay tuned for more ice cream this summer as I plan to use it ALOT.  I did not change one thing in this recipe.  It is perfect as is.

Recipe from: Nobile Pig


Ingredients:

Ice cream
1 cup whole milk
1-3/4 cups (or 14 oz can) creme of coconut
1-1/2 cups heavy cream
Honey-Lime Strawberries
2 pounds strawberries, hulled and halved
1/4 cup plus 1 Tablespoon clover honey
1 teaspoon lime zest
Juice of one lime

Directions:
1.  Don't forget to freeze your ice cream container.
2.  For the ice cream, blend milk and creme of coconut together in a blender before adding it to the ice cream maker.
3.  Pour in heavy cream and turn on ice cream maker. Keep it going until the cream mixture is thick, about 30-40 minutes. Remove ice cream from the ice cream maker bowl and place in appropriate container in the freezer; at least 4 hours.
4.  Before serving the ice cream, you need to make the topping.  Wash, hull and halve strawberries. Set aside.
5.  In a small saucepan combine honey, lime zest and juice. On a low flame just until honey is melted. Pour over strawberries and toss. Once cooled, spoon over ice cream and serve.

The Best Mussels on Earth

No seriously that was the name of the recipe. I'm not trying to pat myself on the back. I had my doubts since the name is pretty darn cocky- but damn these were delicious!! Typically we don't eat mussels unless we are in a restaurant, however I had a hankering for seafood this weekend.

Bad timing though. Practically all the surrounding grocery stores had no power due to the huge storms in The MD-DC-VA area. I felt fortunate enough that we had power, but I did complain when I walked into Shoppers and the meat display and seafood display were barren. The produce choice was kale or um artichokes. Yea so- seafood was not on th emery last night.

Luckily after church I stopped by the Giant on route 1 and found they never last power and BLAM I got the last bag of mussels in the store. WHHHHOOOOOO HOOOOO!!! Yes I did a little dance in the seafood section of our local GIant store. Anyway-after i worked hard at our local pool craft day & my husband cleared our yard of huge tree limbs, I rewarded ourselves with the "Best Mussels on Earth".  Don't skip any of the ingredients especially the lemon. It definitely adds a kick at the end. This recipe is a definite keeper.

Adapted from: Food Network's Aaron McCargo Jr.'s recipe

The Best Mussels on Earth

Ingredients:

3 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 pound chorizo, remove casings
1 onion, diced
1/2 bulb fennel, cored and sliced
3 tablespoons minced garlic
1 pinch saffron
1 beer
2 pounds mussels, cleaned and beard removed
1/2 pint cherry tomatoes, halved
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 lemon, juiced
1 1/2 tablespoons salt
1 tablespoon freshly ground black pepper
French bread toasted, for serving

Directions:

1. In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Make sure to break up the chorizo, but into to tiny pieces or you won't find the tasty goodness later. Cook the sausage for 1 to 2 minutes to release the flavors.
2. Stir in the onions and fennel and cook fir 4-5?mins until they wilt a bit.
3. Add the garlic and saffron and allow the saffron to bloom.
4. Stir in the beer and mix well. Add the mussels and stir.
5. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with French bread

The Aftermath....

Seafood Pasta

I love dishes where only one pot gets dirty and it includes everything! Actually more so - my husband 
loves dishes with one pot since he does most of the dishes. I also love seafood. My husband isn't really
adventurous in the type of fish he eats. We eat alot of Tuna, Salmon and Tilapia. However, he does  
like shrimp. I have tried shrimp scampi and a slew of other dishes. This is a new twist that I was  
inspired from the Pioneer Woman. Unfortunately or fortunate for me, I don't have 12 people to serve  
dinner for. I have altered the recipe based to serve 4 healthy portions. Next time I'll try it with a mix of
shrimp and scallops. Enjoy!

One Pot Seafood Pasta

2 Tablespoons Olive Oil
1 TBSP butter

1 pound Shrimp
5 cloves Garlic
3/4 cups Dry White Wine
14 ounces, weight Diced Tomatoes
Salt And Pepper, to taste
1/4 teaspoon Crushed Red Pepper
1/4 cup Heavy Cream, Warmed
12 whole Basil Leaves Torn
9 ounces fresh fettuccine pasta
2 heads of chopped broccoli



Directions:
1.  Preheat oven to 350 degrees. Cook fresh pasta for 2 mins. (It's okay if you leave it very al dente.)
2.  In a heavy skillet heat 1 tablespoon olive oil and 1 tablespoon butter  over medium-high heat. When hot, throw in shrimp and brown them, too. (Don't completely cook scallops or shrimp.) Remove to a plate.
3. Add another TBSP of oil to the pan. Cook the garlic for 30 seconds, then pour in the wine, then pour in the tomatoes (including juice.) Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.
4.  Meanwhile, boil the chopped broccoli for about 3 mins so it is bright green but not too crispy.
5.  Add the shrimp, drained pasta and the boiled broccoli to the tomato mixture and toss.
6.  Cover the pan and place in the oven.  Bake for 15 minutes and then drizzle the heavy cream on the pasta.  Add the basil at the end before serving.

King Ranch Mac and Cheese

I think King Ranch is a common casserole in everyone's house that you must have tried at least once.  I know I have.  This dish is a great adaptation that combines two yummy dishes.  This is a great cheesy recipe that makes my life easier because almost everything is in one dish.  I love when I don't have to think about making sides.  My oldest daughter thought this was the bomb, but she also thinks Mac and Cheese is a food group.  I didn't add the extra 1.5 cups of more cheddar on top.  I thought the dish was cheesy enough. Use this dish as a make ahead dish when you know you are pinched with time or bring it to a potluck!

Adapted from: Southern Living

1/2 (16-oz.) package cellentani pasta

2 tablespoons butter 

1 medium onion, diced 

1 green bell pepper, diced 

1 (10-oz.) can diced tomatoes and green chiles

1 (8-oz.) package pasteurized prepared cheese product, cubed

3 cups chopped cooked chicken 

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream 

1 teaspoon chili powder

1/2 teaspoon ground cumin

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased baking dish I used a 9x9

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Asian Pulled Pork Tacos

You won't find these tacos in your local dim sum restaurant.  These were a brainstorm of a few recipes.  My family loves "duck tacos" aka peking duck.  So I thought why not try that style with pulled pork.  I just happen to have a nice 2.5 lb roast in my freezer.  The pulled pork was plenty for the 3 of us plus leftovers.  What I loved about this recipe is the pork was juicy and not dry.  I may do all my pulled pork in the crockpot in the future.  The leftovers disappeared in a day so I'm pretty sure the family is okay with a repeat soon.

Pulled pork taco

Recipe Adapted from: KISS

1 (2-3 lb) pork butt,
1 cup soy sauce
1 tbsp sesame seed oil
1/2 cup hoisin sauce
2 tablespoons of minced ginger
7 whole garlic cloves
3 green scallions, roughly cut
2 tsp garlic powder
2 tsp onion powder
1 thai chili pepper
salt and pepper to taste
Enough water to cover the pork
1 English cucumber (julienned to 3 inch spears)
3 scallions (sliced thin to 3 inches)
serve with Hoisin sauce


1.  Rub down the pork with salt, pepper, onion powder and garlic powder and put into your crockpot.  Pour all the ingredients on top of the port and cover the roast with water just so the top of the roast is covered.
2.  Turn on your crockpot to high and leave it alone for 8-10 hours, or until the pork shreds easily with a fork. Discard huge pieces of fat.
3.  Serve the pulled pork with the sliced cucumbers, sliced scallions and hoisin sauce in a tortilla.