RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!

DELISH LOOKING SOUP

Ingredients

• 3 cloves garlic, minced
• 2 (15 ounce) can black beans
• 1 (16 ounce) bag frozen whole kernel corn, thawed
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or  bottle dark amber beer
• 2 (10 ounce) cans diced tomatoes with diced onions, undrained
• 1-lime juiced
• 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)

MYO" Land o' L**kes"Flavored Butters-my secret weapons of FLAVOR!!

SHHH, 

This is VERY SECRET!!!

I have an addiction I have to admit to...

 

 MY Weapons of FLAVOR!!

I have 2 major passions OBSESSIONS when it comes to food: 

Flavor ENHANCERS and TASTY beverages. 

I love my condiments, they are small tools that offer a big punch of flavor and when I want a party in my mouth and (Between you and me:-) in the past I have spent a small fortune on dressings, flavored butters, & marinades...  

The other day I just saw a commercial for Land O' L**kes flavored butters, "Saute Express" that offer consumers an easy start to a meal. The price of a 6- 1 oz cubes is equivalent to 1 WHOLE POUND OF BUTTER!! 

SERIOUSLY??? How interesting...

RECIPE WED #8: MYO Ortego-like TACO SAUCE!!

I am a sucker for MYO mixes and sauces that taste just like the ones that cost $$ at the grocery stores, and I stumbled upon this taste-alike recipe from THE Make Your Own Zone blog and am going to give this recipe a try since we really enjoy the taco sauce. Now I am on a quest to find a good taste-a-like MYO HEALTHY Catalina dressing, since I really like Catalina dressing on my taco salad along with taco sauce...

 

Tender Caramelized Crock Pot Roast Pork

This is a classic Pork [Shoulder/Butt]Roast recipe, it has a delicious seasoned & seared crust on outside and fall apart tenderness from the low and slow cooking of the crock pot underneath all the glorious crust!!

Pic Credit

 I make this often and will transform the leftovers 

to suit just about any pork recipe that call for "cooked pork"

... It is really easy and really flavorful!! 

"...With [a] honest seasoning of salt and sugar, you can simply set and forget a huge hunk of pork butt in a low-temperature [crock-pot]. This slow roasted pork butt meat is divine and falls right off the bone when slowly cooked. Now this is the gift that keeps on giving, and the shredded pork butt meat can be used in thousands of ways..." Eric Borzino on October 14, 2012 of Peck the Beak Blog

 CROCK POT PORK SHOULDER ROAST

• 3 -4 lbs Boneless pork butt (shoulder) 
• 1/4 cup Soy sauce
• 1/4 C Brown Sugar
• 1 large yellow onion 
• Any dry seasoning, your family likes- Seasoned with salt and pepper would be fine- (I use my "Family's House Seasoning": Coarse Kosher Salt, Himalayan Pink Salt, fresh cracked Black pepper, smoked paprika, garlic powder, onion powder and powdered chipotle pepper)  
• 1/2 cup water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. Season both sides of pork roast with your choice of dry seasonings & Brown Sugar-massage in well
2. Wrap Tightly in Plastic Wrap and allow to sit in Fridge Overnight in a shallow Bowl.
3. Pull Roast out of fridge discard the juices at bottom of bowl leave out for about 30 min b4 cooking to bring up to room temp.
4. BE SURE TO DRY MEAT WELL!! {WON'T CARAMELIZE IF IT'S WET!!}
5. In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
6. DON'T SKIP THIS STEP!!!{This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.}
7. While roast is browning, slice large onion into thick slices, separate into rings & saute on stove top in a 2 T of butter or EVOO.
8. Place 1/2 of the sauteed rings in the bottom of the crock pot.
9. Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
10. Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
11. Cook on low for 8-10 hours or on high for 5 hours. 
12. Meat should be falling apart.

You may have leftovers depending on family size and is great for: sandwiches especially Barb-B-Q Pulled Pork, Go North Eastern American with some Pennsylvania/Dutch Sour Kraut on the side and Just about any Asian Dish like Momo Foku Bo Ssam- Korean Lettuce Wraps, Chinese Pork Fried Rice, or Vietnamese Thit Kho To... 

YUMMY!!! 
   
Are you drooling yet??

Note: 

You can cook this exclusively in oven at 300 Fahrenheit in a roasting pan for 6 hours and braise with its juices every hour or so. The pork will collapse, yielding gently when prodded with a fork when fully cooked.

Remove it from the oven and let it rest for an hour, or next day if necessary.Then turn the oven up to 500 degrees Fahrenheit. Stir together the remaining salt or seasonings and the brown sugar. Rub it all over the pork. Blast it in the oven for 10 to 15 minutes, until the pork is covered with a nice caramel crust. 

This crust is extremely flavorful you will however have to use a knife to cut into it, to get past the caramelized crust, but you WILL DEVOUR it!! Trust me!!

RECIPE WED: Sun Dried Tomatoes, Crimini Mushrooms & Capers Carbonara w/ Capelini Pasta

During a "Pantry Challenge Menu Week", I  came up with this easy version of Pasta Carbonara. I built my sauce around 2 cans of diced tomatoes but I didn't have any bacon or any garlic cloves on hand but I always have bacon drippings & Garlic infused EVOO fridge so I went from there...

The family loved this so much my hubby had 3rds BOTH of my children had seconds and my hubby begged me to take the left-overs to work the next day. I knew this was a keeper and thought you might enjoy this quick and easy sauce that is super delicious!!!

SUNDRIED TOMATOES, CRIMINI MUSHROOMS 

AND CAPER PASTA CARBONARA

 

2- 15 oz cans diced tomatoes- Keep LIQUID!
1 oz capers
2T bacon Drippings (or 3 bacon slices crisped)
1T Garlic infused Extra Virgin Olive Oil (Or 2 garlic cloves, minced)
1 Small Onion, Diced
8 oz Crimini Mushrooms, Sliced
2-4 oz Sun Dried Tomatoes Packed in Olive Oil, Julienned
2 t dried Basil
Hickory Smoked Salt or Kosher Salt to taste
Fresh Cracked Black Pepper Corns to taste
Pinch of Baking Soda
Pinch of Brown Sugar
1 lb Capelini Pasta or other thin Spaghetti type pasta, cooked al` dente'
1/4 C Heavy Cream-Optional

 ---------------------------

1. Heat medium sauce pan over medium heat and add bacon drippings and Garlic Infused EVOO (I keep these in fridge so I add long enough to melt them and get it nice & hot but not smoking)
2. Add Diced Onions and Slice Mushrooms
3. Cook until Onions are translucent and Mushrooms are half their size. About 5-10 minutes
4. Open cans of diced tomatoes, add entire cans, liquid and all. 
5. Slightly "mash" up tomatoes with potato masher to break down tomatoes faster.
6. Add rest of ingredients up to heavy cream
7. Cook until slight sauce starts to slightly boil. Reduce to heat to low and simmer for about 20 minutes until reduced nearly by half 
8. Right before serving add 1/4 C heavy Cream and stir to combine. 

 

Such an easy recipe that makes a quick and tasty meal that won't weigh you down.  






Pair it with a mixed green salad, & warm artisan hand shaped bread along with herb infused dipping grape seed oil and you have a dinner everyone will come to table for!!
 


 

Frugal Fridays: #3 MYO Gifts- Hot Chocolate on a STICK!!

Crazy notion ... EXTREMELY tasty!!!

Once I saw this here and here  & instantly I KNEW I was making them this year as Christmas Gifts!!  I just might make it for Valentine's Day too!! 

After I reviewed the ingredients and instructions I realize I have made a VERY similar fudge years ago, called triple chocolate fudge using bittersweet, milk chocolate, and semi-sweet. 

And I remember when I made a mistake with the temperature and timing, this fudge never set up right, so we added it to warmed milk and it was sooooo awesome we laughingly said I just made up the 1,000 calorie to die for hot chocolate!! LOL!!! Why didn't I think of doing this?? (Ohh yeah that's right, they never set up...)

I am telling you these are really, 

 REALLY,  REALLY 

R. E. A. L. L. Y

GOOD!!

The homemade marshmallows might seem like such a FUSSY affair, and originally I thought so too and bought "back up GIANT marshmallows" just in case this doesn't turn out. So far I don't think so, I haven't tried cutting them yet, but I can tell you so far it isn't as fussy or

 involved as I thought at first.  

It is quite gratifying to make them and the taste, uhmmm, well I gave the beaters to my husband and daughter and 

they are still licking them 20 minutes later, 

saying, "Hmmmmm, hmmmmm, hmmm!" 

I think I will be making these marshmallows again & again b/c

store bought DOES NOT compare. 

I LOVE these!!

You do have to account for "setting up" time-- so a little planning before hand and about 90 minutes of your time to make the marshmallows and fudge plus clean up time...but that is all then, my friend...  you are sooooo there. 

Your friends will think you are the MOST AWESOME Betty

Crocker-y girl EVER, your kids will think you are the best, and you will sit back and marvel at your adorable little creations all lined with pride and satisfaction just envisioning the excited recipients plopping these little bad boys in mug full of steamy milk, & sipping on the...

BEST EVER Hot chocolate !!

Then you wake up, 'cuz no one but you cleans anything around this place and somehow you and your cabinets are covered in all three of those chocolates, your daughter has decided to let the dog lick the marshmallow beater and it's now stuck in her 100lbs of Chow-Chow/Akita fur.... Ohhh that's just my house... Carrying On~ Enjoy the recipe & my delusions!! Please let me know if you have tried it!! :-)

HOT CHOCOLATE ON A STICK

Hot Chocolate:

• 1/2 cup heavy cream
  1 14 oz. can of sweetened condensed milk  
• 3 cups  chocolate (I used 1 Cup 60% cacao bittersweet CHIPS, 1 Cup Milk Chocolate chips, plus 8 oz semi-sweet chocolate chopped )
  4 oz. unsweetened chocolate, chopped (I used a 4 oz. bar, chopped) 
• 1 Vanilla Bean, seeds scraped or 1 t GOOD vanilla
• unbleached parchment paper
• 8X8" square baking pan
• Lollipop sticks, cellophane treat wrappers, ribbon

 --------------------

1.  1. Heat the heavy cream, Vanilla Bean Pod and Seeds,  PLUS the sweetened condensed milk over medium heat in a saucepan. Bring the mixture to a slight boil.

1. Remove the milk mixture from the heat and add the chocolate. 
2. Stir just until the ingredients begin to come together and then let sit for 10 minutes.
3. Place the saucepan back over medium-low heat and begin to whisk until all of the chocolate is melted and the mixture is shiny.
4. Pour the chocolate into an 8x8 inch square pan that has been lined with parchment paper. Smooth the mixture into an even layer and let sit for at least 12 hours, or overnight.

5. When you're ready to assemble the hot chocolate on a stick, remove the chocolate block from the pan. Turn it face-side down on a flat surface and cut the chocolate into 36 pieces  (6 lines by 6 lines). 

I try to use as little chemicals as possible & my treats are no different- this is unbleached parchment paper I found it here.

A couple tips when you cut these: 

• Use a CLEAN knife with serrated edges, HEAT the knife in a cup of HOT water for a few minutes, 
• WIPE dry with a towel or paper towel, 
• MAKE a few cuts, REPEAT the knife-heating procedure.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Homemade Marshmallows:

 3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups GRANULATED Sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. CLEAR vanilla
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick cooking spray 

THE original instructions were set up for people that have those fancy-smancy stand mixers. I, being one of those people who hasn't acquired one yet nor have any room for it, modified the instructions to suit those with hand held mixers. 

Plus though I am not a fan of artificial flavorings, I opted for pure visual art and chose to use CLEAR vanilla. I don't know if it is availble in pure all I have seen is imitation vanilla. I wanted CRISP white and the homemade extract I have would have made the marshmallows more ecru'ish...

1. Put the gelatin and a 1/2 cup of the water into a large steel or glass HEAT-PROOF bowl. Have mixer set up and ready to go but, DON'T MIX yet-simply allow the gelatin to absorb the water.
2. Combine the powdered sugar and cornstarch in a bowl & prepare a 9x13 baking pan by spraying it with nonstick cooking spray. Sprinkle the cornstarch mixture on the baking pan and move the pan around until the entire pan is coated in the mixture. Shake any excess back into the bowl. Set aside until needed.
3. Meanwhile, in a small saucepan, combine the remaining 1/2 cup of water, sugar, corn syrup, and salt. Heat
ingredients over medium high heat for 3-4 minutes until boiling-while covered.

4. Uncover the pot, clip a candy thermometer to the side of the pan, and cook the mixture until it reaches exactly 240 degrees/soft ball stage for you candy nazis out there. (this took about 12-13

 minutes) Once temperature is reached, immediately remove the pan from the heat.

Mixture first looks like this...

5. Turn the mixer on low speed and slowly add the sugar syrup to the mixer. (Be careful...it is VERY HOT!) Once all syrup has been added to the mixer, turn the mixer to high 

Then will become VERY THICK!!

6. Beat the marshmallow mixture for 10-12 minutes, or until the mixture turns white, is very thick, and is no longer hot. Add the vanilla and whisk for 1 more minute.




 

7. Pour the marshmallow mixture into the prepared pan, smoothing it into an even layer. Dust the top with the remaining cornstarch mixture. 





8. Let the marshmallows sit, uncovered, for at least four hours, or up to overnight.
9. Once marshmallows have rested, turn them out onto a flat surface that has been coated with more of the cornstarch mixture. Using a pizza cutter (that has also been coated with some of the cornstarch mixture), cut the marshmallows into 1 inch squares. 
10. After they are cut, coat the marshmallows with remaining cornstarch mixture so that all sides are coated. Set marshmallows aside for hot chocolate on a stick assembly.

Place one piece of fudge and one marshmallow onto each lollipop stick. Wrap each stick in a cellophane treat wrapper and tie with a ribbon. Feel free to attach instructions for the hot chocolate on a stick when giving as a gift.  

Instructions:
*"Swirl & melt the chocolate and marshmallow stick in 4 - 6 ounces of warm-hot steamy milk, (depending on how ‘chocolatey’ you like it!)" 

{Original instructions say "4-6 oz" of milk but honestly I didn't really tasted the chocolate flavor until I used 3! I I say 4 ounces, like a regular small coffee cup, like a cappuccino size mug NOT a huge monster size latte mug. But then again I ended up with over 50 of these, so- Oops I cut more than 36...perhaps that was the issue?? }

*Or click here ~~ all the work has been done for you, at least the tags anyways....From Make & Takes Blog: Here is FREE printable instruction TAGS!! all organized looking and stuff-- all you have to do is download & print from this sight.      
 

Frugal Fridays- MYO Christmas Gifts #1: Gourmet Vanilla Extract & Vanilla Sugar

I have seen a tons of posts ALL over Pinterst in the past few years of DIY BLOGGERS making homemade Vanilla Extract and Vanilla Sugar...  

So this  is what I am planning on giving my son's therapists, my visiting nurses, my besties, and my mom, step mom, & sisters (in-laws too!) For Christmas this Year... ALONG w/Customized Truffles, Coconut Bon-bons, & Buckeyes Candies

IT is SOOOO easy you can't even imagine, can be quite frugal, you have to invest in medium priced vodka (too cheap gives the extract an aftertaste that more gourmet vanilla just doesn't have~ it's what sets them apart.) You can get about 15, 4-ounce extract gifts out of one bottle and about $15 for 1/2Lb Vanilla Beans (I bought 1 LB), before you add in the tags and decorative jar, you have spend about $2/person!! For Gourmet NEVER ending GOOD Vanilla (INA would APPROVE!!)
  
I also made the recipe SUPER SIMPLE: 

• by adding the beans directly to the vodka bottles. 
• I will strain the extract with a coffee filter and mesh strainer. Sterilize the gift bottles before I add in extract with a small funnel. 
• I used the portion of  Vodka I had to remove, making room for vanilla beans, to make coconut extract (You could also make citrus extract or mint extract. Mint I would REMOVE after a week to avoid any mold or spoiling issues. The rest would be able to stay in to make a stronger flavor.)

 

The start up fee includes:

• Vanilla Beans: $31.96/LB
• * Vodka: $13/1.75L
• Decorative Containers: $14.92/Dozen

-----------------------------

• The best price for the amount rec'd I found online was Madagascar Bourbon Planifolia Extract Grade B Vanilla Beans 6~7" $31.95/Lb with FREE SHIPPING PLUS FREE I rec'd 1/8 pound of near gourmet Madagascar Planifolia vanilla beans. 
•  You will need to add about 12 beans per 1.75L (about 1/4Lb)... Now there were quite a bit shriveled and hard to scrape all the seeds out, but I was pleased that most were plump and all was fragrant.  

If you plan to make gifts plus have some on hand you can really purchase 1/2Lb and be just fine. I bought a little more- but I will have it for at least a year.

• The *Vodka- I bought 3- 1.75ML ($13/each) will make about 15- 4oz extracts in each bottle...I over bought, but I plan on giving some ppl a larger size and I want a LARGE size for my baking needs...  

*(I bought a medium price range vodka, "Smirnoff'"- When I went to State Liquor store within our neighborhood grocery store, the attendant knew nothing of the variety of vodkas they store carried. Fortunately for me the owner of a high-class restaurant in town that is known for their cocktails and mixed drinks overheard me. He told me the restaurant had a blind taste test where about 75 or so ppl chose from a variety of vodkas and "Smirnoff" was the most chosen vodka. So I decided on that brand)

• Decorative containers, there is about 60 oz in a 1.75L bottle, you loose about 1.3oz of your bottle when you add in beans, so account for that loss (I poured the excess into a smaller glass container and added some organic unsweetened coconut to make coconut extract- I will add to my coconut bon-bons). I mistakenly bought the 1 oz size, now I have a TON of vanilla extract... (BUT I did save various decorative bottles that once held capers, artichoke hearts, jams, tahini paste, canning jars. So some I will give a small amount some I will give a larger size!)

------------------------------
 
Vanilla Extract:

•  1/4 Lb beans per 1.75L bottle of vodka (I use Smirnoff*), pour about 1.3 oz of vodka out in small container then cut beans into quarter (I didn't cut in half and scrape, b/c seeds will come out over the 12 weeks "curing time"), replace lid.

Place in a cool, dark area for about 9-12 weeks to develop a more rich and gourmet deep flavor.  

DON'T FRET if you have started this later than you had hoped, you could always make a tag that reads, "For best flavor-Don't use until ___date". I think the recipient of the gift would love rec'ing the extract then wait expectantly to use later, like 2 gifts in one! :-)

  

  
Vanilla Sugar:

• From the same batch of beans I added about 3-5 beans per 19 once glass containers, filled with sugar, then added lid. 

I then shook the jar once/week to distribute the sugar. This will keep about a year, if kept air-tight will nearly be indefinitely, its the humidity that will compromise your beans and cause mold. So an air-tight container is a must, if you want this to really last! 

Coconut Extract in center made with the vodka I had to pour out to add in beans

Your extract will immediately darken, and continue to do so, you will see flecks, this is the seeds and IS NORMAL, that is the FLAVOR. 


Shake once a week and leave alone to develop the rich sweet smoky vanilla goodness!

The sugar will start to clump, keep shaking the jar to break up clumps and incorporate the vanilla taste throughout. Now specks and flakes  are normal for vanilla sugar. 

What I intent to do, bc I am not sure the recipients of these gifts will understand 

the flakes and pods are normal-  

I will be using a food processor to on half of gifts to blend the pods, sugar, and seeds.  

The rest I hope will be ok, bc you can continue to add sugar to the pot, and have a "Never Ending" vanilla sugar to add to coffee, teas, baked goods, breakfast foods...

Oooohh yeah!!

Linked to Weekend Potluck