Cooking

Crockpot Honey Balsamic Pork Roast

/ Jodi / 37 Comments

crockpot-honey-balsamic-pork-roast-with-onions

Crockpot Honey Balsamic Pork Roast.

Oh my dear programmable crockpot – how do I love thee?
Let me count the ways….

All kidding aside, I do love cooking in the crockpot, and I love this new one I got that is programmable and then keeps dinner warm once its done cooking.  They have come such a long way since the first one I got oh so many years ago as a newlywed.  I use it at least once a week – especially in the colder weather months.

This past Sunday was a bit of a cold, lazy day, so this Honey Balsamic Pork Roast was just the ticket for dinner.  That hubby of mine is going to make a pork lover out of me yet!

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A tender white meat pork loin with a full flavored simple sauce that turns into a rich, easy gravy warmed up and filled our tummies – especially with a dollop of mashed potatoes and healthy serving of steamed broccoli.

Just look at that yumminess!  I am beginning to think pork is the “other white meat” Hubby keeps trying to convince chicken-lover me into believing.

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Here is the simple, yet hearty and flavorful recipe I slightly adapted from SixSisterStuff.   Hope you’ll give it a try.

Crockpot Honey Balsamic Pork Roast

Ingredients:crockpot-honey-balsamic-pork-roast-with-onions

  • 2-3 lb. pork loin roast
  • salt and pepper
  • 1/4 cup honey
  • 1 cup beef broth (I made using 1 cup water and 1 beef bouillon cube)
  • 1/2 cup balsamic vinegar (I realized I was out, so used Balsamic Vinaigrette Dressing – I am the queen of improvising!)
  • 2 Tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 3 cloves garlic, minced (optional)
  • 1 large sweet onion, sliced (optional)
  • 2 Tbsp butter
  • 1/4 cup flour

Directions:

Place pork roast in crockpot and sprinkle generously with salt and pepper.  Drizzle honey over top of roast.  Add rest of ingredients except for the last two (butter and flour).  Cook on low for 8-10 hours or high for 4-6 hours.

When ready to serve, remove roast to cutting board to rest.  In a small saucepan, melt butter, then whisk in flour to create a roux.  When thickened, pour juice from crockpot into roux, and stir to incorporate and thicken into gravy.  Slice roast and serve with gravy.

Enjoy!

Cheers & Hugs,
Jodi

A Shout Out for Sprouts!

/ Jodi / 37 Comments
broccoli-sprouts-mound

Freshly Sprouted Broccoli Sprouts

A Shout Out for Sprouts!

Are you a sprout lover?  I’ve always enjoyed them, but they are not always readily available in my local grocery stores.

I was reminded of them when I recently read Deep Run Roots: Stories & Recipes from My Corner of the South by Vivian Howard and blogged about how to make The Perfect Hard Boiled Egg.   Vivian recommends serving hard boiled eggs for breakfast on a bed of fresh sprouts (broccoli for her).  I didn’t have any fresh sprouts the day I made my “perfect” hard boiled eggs, so I put mine on canned bean sprouts (which was NOT a good choice by the way).

green-pea-sprouts-mound

Freshly Sprouted Green Pea Sprouts

So wasn’t I surprised when a new blog follower here at The Creative Life In Between, RCollab, commented on one of my posts, which made me curious about their blog, and the first post I saw from them was called DIY:  Sprouting Sprouts!  It was as if the blogging gods sent me a gift of inspiration.  Check out their blog for the complete, easy instructions.

RCollab is an abbreviation for Our Collab or Our Collaboration where Colleen and Raphy, a sweet young couple, share their passion and adventures.

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Sprouting Seeds Day 1: 1 Quart Mason Jars and Cheese Cloth

Did you know there are many health benefits of eating sprouts?  The impressive list includes the ability to improve digestion, boost metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.*  That’s quite a list – eh?

Additionally, sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium.*

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Broccoli Sprouts Day 6

So I was excited to find a sampler pack of certified organic non-GMO sprouting seeds from The Sprout House. It contains a dozen 2-ounce packages consisting of Alfalfa, French Lentil, Kamut, Mung, Daikon Radish, Clover, Green Pea, Garbanzo, Adzuki, Broccoli, Hard Wheat, Black Sunflower, and Green Lentil sprouting seeds.

My first try was the broccoli and green pea, and I love them both.  It was so easy to do, and the price is so right!  I am currently soaking the alfalfa and lentil seeds and can’t wait to try them.

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Chicken Breast on Rye with Broccoli Sprouts

When our youngest son came over on Saturday to help my husband with a project he is working on – an art/photography studio for ME in our home (woohoo!) – I made us some yummy grilled chicken breast sandwiches with muenster cheese, fresh broccoli sprouts, romaine lettuce, tomato slices, and a smidge of Dijon Mustard on rye bread!  They were delish!

Sprouts are not only great to add crunch and flavor and nutrients to sandwiches, they are delicious in salads, in wraps, with hard boiled eggs and to just eat plain!

sprout-house-sprouts

Sprout House Assorted Organic Sprouting Seed Sampler

If you want to give them a try, here is a link to where I ordered them:  Sprout House Assorted Organic Sprouting Seed Sampler.   There are simple directions right on the bag similar to RCollab’s instructions.

How do you like to eat sprouts?  Which ones are your favorites?  Can’t wait to hear!

Happy Sprouting!

Cheers & Hugs,
Jodi

*Organic Facts.net

The Perfect Hard Boiled Egg

/ Jodi / 34 Comments

perfect-hard-boiled-egg

The Perfect Hard Boiled Egg

It’s a age old debate, and there are likely as many methods as there are stars in the sky, but I recently tried this method from a great book I’ve started devouring that was recommended by a friend, Deep Run Roots by Vivian Howard.  This book is as much a story as it is a cookbook and as much an inspiration as it is picture book.  I am thoroughly enjoying it.  Vivian also has a PBS Series called A Chef’s Life and a restaurant called Chef & the Farmer.

So I tried Vivian’s method and loved it.  Complete simplicity and success.  A hard boiled egg generously topped with more salt and pepper than seems reasonable and a dab of Cholula hot sauce served on a bed of sprouts drizzled with fresh lemon juice = the perfect quick breakfast!

Here’s how to make them:

The Perfect Hard Boiled Egg

Place two eggs in a 2-quart sauce pan.  Cover with cool water to an inch above theperfect-hard-boiled-egg eggs.  Bring to a boil and cook for one minute.  Remove from heat, cover, and let sit for 10 minutes.  Drain the eggs, and run cold water over them until they are cool enough to handle.

If you are cooking more eggs, let sit 12 minutes.  

That’s it!  Simple!  Success!  The perfect food.

Enjoy!

Cheers & Hugs,
Jodi

Oodles of Zoodles

/ Jodi / 62 Comments

zoodles-2

Oodles of Zoodles.

Has anyone else joined the zoodle craze?

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Low carb, low calorie, gluten free, grain free, wheat free, healthy, nutritious, unprocessed, vegetarian, cheap and and easy ZOODLES!

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Zoodles are zucchini noodles.  Or better put, vegetable noodles made from spiral cut zucchini.  They can be used in so many ways!

I recently purchased a SpiralLife Vegetable Slicer, and couldn’t wait to give it a try.  Super inexpensive at $14.99 on Amazon, it was easy to use, easy to clean, and easy on the wallet.

I made my zoodles to accompany a light dinner of Lemon Butter Chicken this week, and we loved them.

I simply sauteed them ever so briefly in olive oil with salt and pepper and a couple cloves of minced garlic.  After about two minutes, I added a handful of halved grape tomatoes and a generous grating of fresh Parmigiano reggiano cheese.  After sauteeing another two minutes, my zoodles were ready to serve and eat.  Yum!

How are you making your zoodles?

Cheers & Hugs,
Jodi

Crockpot Cuban Shredded Beef

/ Jodi / 34 Comments

crockpot-cuban-shredded-beef

It was so cold this past Sunday and hunkering in was the order of the day.  While watching football playoffs (our Pittsburgh Steelers won!), I wanted a no fuss, but warm and comforting dinner to eat afterwards.

Beef chuck roasts are so versatile and cook so tender and juicy in the crockpot.  I make them a variety of ways, but wanted to try something new and different, and this Cuban Shredded Beef was just the ticket!  So yummy over a bed of rice with beans!  We’ll surely be eating them wrapped in tortillas this week too.

A tiny bit of a spicy kick and tons and tons of flavor make this easy recipe a new winner in my book.  And if you can’t get warmed up on the outside, this one will warm you up from the inside out!

I adapted this recipe slightly from Little Spice Jar.

Crockpot Cuban Shredded Beef

Ingredientscrockpot-cuban-shredded-beef

  • 6 cloves garlic
  • 3 1/2 lbs. beef chuck roast
  • Salt and Pepper
  • 1 Tbsp. oil
  • 28 oz. can crushed tomatoes
  • 1 cup diced sweet bell peppers
  • 1 large sweet onion, sliced
  • 2 4-oz. cans chopped green chilies
  • 2 Tbsp. dried oregano
  • 1 Tbsp. salt
  • 2  Tbsp. ground cumin
  • 2 Tbsp. white vinegar
  • 1 tsp. red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 1 lime

Directions:

Make 3 deep “x” cuts into the chuck roast. Insert 3 whole garlic cloves into the cuts. Season both sides of the meat with salt and pepper. Heat oil in a large, deep skillet. Add the chuck roast and fry on each side for 5 minutes to sear.  Don’t cover the pan as the meat will end up steaming rather than searing.

Chop the remaining 3 cloves of garlic, and add to crockpot along with all the remaining ingredients except for the lime. Cover and let cook on the low setting for 7-8 hours or high for 4-5 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and stir.

Serve over a bed of rice with beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, quesadillas or tacos.

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Chicken Broccoli Stir Fry

/ Jodi / 29 Comments

quick-and-easy-chicken-broccoli-stir-fry-1

Quick & Easy Chicken Broccoli Stir Fry

What a lovely treat it was to make for dinner earlier this week after all of the rich party foods of the holidays.

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After prime rib and tenderloin and rich macaroni and cheese casseroles and haluski and snacks and cookies for Christmas Eve and Christmas Day, followed by the generous bereavement food gifts, the New Year’s Eve snacks and New Year’s Day kielbasa and sauerkraut, it was wonderful to make a clean, quick and simple winner winner chicken and broccoli stir fry dinner with whole wheat pasta.

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This is so simple and so delicious, it is a perfect go-to staple for a weeknight dinner.  I’ll bet it would be great with shrimp too for a change up, but I was really in the mood for chicken.  Chicken is the one protein I actually crave.

Here is the recipe as I adapted slightly from what I found at Damn Delicious.  Hope you will enjoy as much as we did.

Quick & Easy Chicken Broccoli Stir Fry

Ingredients:quick-and-easy-chicken-broccoli-stir-fry-1

  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb whole wheat spaghetti
  • 1 lb broccoli, cut into florets
  • 1 Tbsp. olive oil
  • 1 Tbsp. sesame seeds
  • Sauce:
    • 1/4 cup reduced sodium soy sauce
    • 2 Tbsp.  oyster sauce
    • 1 Tbsp. packed brown sugar
    • 1 tsp. ground ginger
    • 2 cloves garlic, minced
    • 1 Tbsp. sesame oil
    • 1 Tbsp. Sriracha Hot Sauce (more or less for your taste)

Directions:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside.   Reserve 2 tablespoons.

In a medium bowl, combine reserved 2 tablespoons sauce and chicken; set aside to marinade.  This can be done several hours ahead to tenderize and flavor chicken.

Cook pasta according to package instructions.   In the last 2 minutes of cooking time, add broccoli.  Rinse and drain well.

While pasta is cooking, heat olive oil in a large skillet,  add chicken, and cook until golden, about 4-5 minutes. Stir in pasta, broccoli and remaining sauce until heated through and coated, about 2 minutes.

Serve immediately, garnished with sesame seeds.

Cheers & Hugs,
Jodi

Canning & Eating Sauerkraut – A New Year Tradition

/ Jodi / 43 Comments

canning-saurkraut-processed-jars

On New Year’s Day, Hubby and I canned the homemade sauerkraut we made this year at Krautfest about 12 weeks ago.

canning-saurkraut-marty

In past years, we froze it in Ziploc bags, but we decided to can it this year, and I’m so glad we did.  It tastes so much better this way, and no freezing and thawing.

canning-saurkraut-packed-jars

It was really quite simple to do.  We “cold-packed” it – meaning we did not heat or “cook” the sauerkraut first.  We simply packed the cold sauerkraut in warm, sterile jars and processed them in a hot water bath for 25 minutes.

canning-saurkraut-pot

Easy instructions can be found HERE.

Pork or kielbasa and sauerkraut is a New Year’s dinner tradition in our home and in our area.  Eating it on New Year’s Day is supposed to bring good luck and fortune in the new year.

So eat it we did!  Did you eat yours?

Cheers & Hugs,
Jodi

Bacon & Caramelized Onion Mac ‘n Cheese

/ Jodi / 32 Comments

bacon-and-caramelized-onion-mac-n-cheese

Bacon & Caramelized Onion Mac ‘n Cheese….

You want to get this in your belly!  No joke!

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Who can resist a yummy, cheesy, creamy, comforting homemade macaroni and cheese?

But add bacon….. and some sweet, buttery caramelized onions…. and oh dear lord!

Mix up you favorite cheeses.  I used extra sharp cheddar, Parmigiano Reggiano, and fresh Mozarella.  Tangy…. Salty and Nutty…. and Dreamy Creamy…. all in one dish!

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I made this dish (adapted from Ree Drummond’s Fancy Macaroni) kind of on a whim at the last minute to serve with our Prime Rib Christmas Eve family dinner.  I was going to roast some potatoes, but then decided to kick it up a notch!  And boy am I glad I did.  What a delicious hit this was!

Make this for your next special occasion.  It’s a guaranteed crowd pleaser!

You can thank me later when everyone is ooooing and ahhhing and singing your praises.

Bacon & Caramelized Onion Mac 'n Cheese

Ingredients:bacon-and-caramelized-onion-mac-n-cheese

  • 1 lb. Rotini or Macaroni or your favorite pasta shape
  • 8 Tbsp Butter (1 stick)
  • 2 Large Sweet Onions, cut in half & sliced thin
  • 10-12 slices Bacon
  • 1 Tbsp Bacon Grease (reserved)
  • 1/4 cup Flour
  • 2 cups Milk
  • 1/2 cup Half and Half
  • 2 Egg Yolks, beaten
  • Salt and Pepper, to taste
  • 1 cup Grated Extra Sharp Cheddar Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 6 oz Fresh Mozarella Cheese

Directions:

Preheat oven to 350 degrees F.

Cook macaroni for 2 mins. less than package instructions. Drain and set aside.

Fry bacon until slightly crispy. Drain on a paper towel. Reserve 1 Tbsp. grease.

Melt 4 Tbsp. butter in a skillet.  Saute onions for 10-12 mins. or until golden brown. Set aside.

Melt remaining 4 Tbsp. butter and 1 Tbsp. bacon grease in a large pot.  Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 min. Pour in milk and half & half, then cook for 3-5 mins.or until thick. Reduce heat to low. Add salt and pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another min.

Add all cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings.  Add more salt if needed. Add cooked macaroni, and stir to coat.

Pour into a baking dish and bake for 20 mins.

This decadent dish tastes great with with red meat and/or a green salad!

Enjoy!

Cheers & Hugs,
Jodi

A Christmas Cookie Exchange Party

/ Jodi / 52 Comments

christmas-cookie-party-2016-group-photo

My sweet daughter-in-law never ceases to amaze me!  With a brand-new baby, she still managed to pull off the loveliest of Christmas Cookie Exchange parties this past weekend.  I am so proud of her.  I love that she values creating traditions and memories for her family…. and admire that she does it on a few hours’ sleep each night!

This year, three new babies attended the party.  Although our granddaughter is the first grandie on our side, she is the fourth on her other side – three of which were born this year!   What a joyful occasion.

Of course no cookie exchange party is complete without a hot cocoa bar (oldest nephew’s fave – especially when stirred vigorously with peppermint candy cane sticks).  And my daughter-in-law’s s’mores cookies made it even more special.

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And don’t veggies taste better when shaped into a Christmas tree on the platter?

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And cheese and sausage on a bed of aromatic rosemary shaped into a wreath?

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Deviled eggs are more festive, too, when dyed red and green.

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There is nothing like Christmas through the eyes of children and passing down traditions.

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Lovin’ from the oven!  The best kind.

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Cheers & Hugs,
Jodi

Bacon Cheese Ball Bites

/ Jodi / 44 Comments

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Are you looking for a fun party treat?

Everybody loves a good cheese ball, but how about bite-sized appetizer cheese ball bites?

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Mini individual cheese ball bites rolled in bacon, chopped pecans and scallions and served on a pretzel stick.

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Enjoy this fun party appetizer for the holidays!

Bacon Cheese Ball Bites

Ingredients:bacon-cheese-ball-bites-2

  • 2 8-oz. blocks cream cheese
  •  1 1/2 cups shredded cheddar cheese
  • 1 tsp. garlic powder
  • 1 tsp. smoky paprika
  • 1 lb. bacon, finely chopped and cooked
  • 1/2 cup chopped green onions
  • 1/2 cup finely chopped pecans
  • Pretzel sticks (approx. 24)

Directions:

Blend together cream cheese, cheddar cheese, garlic powder and paprika.  Roll into approxiately 30-40 small balls using approximately 1/2 tsp. of mixture.  Refrigerate approximately 1 hour until firm.

Mix together cooked chopped bacon, green onions, and pecans in a shallow bowl or plate.

Roll balls in bacon mixture.  Insert a pretzel stick into each ball.

Enjoy!

Cheers & Hugs,
Jodi