pumpkin pie martini

Kevin created this martini it requires a little bit of preparation but it really really does taste like pumpkin pie and is delicious.


Ingredients:

Pumpkin simple syrup:
1 1/2 c water
1 1/2 c sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 tbsp pumpkin puree

Martini:
2 oz vanilla vodka
1 oz pumpkin spice simple syrup
cinnamon graham cracker crumbs
whip cream

To make syrup
1. Boil water
2. When water is boiling add sugar and stir until dissolved
3. Reduce heat, add cinnamon, nutmeg, ginger, cloves, and pumpkin puree
4.  Cook on low heat for 5 more minutes stirring continuously
5. Strain in fine colander or cheese cloth
6.  Let cool


To make martini:
1. Finely crush graham crackers
2. Wet rim of martini glass with a little water or pumpkin syrup, cover moistened rim in crushed graham crackers

3. Combine vodka and syrup in shaker with ice.  Shake well.
4.  Pour into glass, top with whip cream, and enjoy!

super easy and delicious pulled pork

This is one of the easiest things that I make that is always a hit.

Ingredients:
Pork shoulder - bone in or out it doesn't matter - no bone is of course a little easier
Favorite BBQ sauce - I like jack daniels brand
Water
Salt and Pepper

1.  Trim any excess fat or thick skin off of pork shoulder, season with sprinkling of salt and pepper, and place in crockpot.
2. Place around 1/2 cup of BBQ sauce on top of pork and then fill the crockpot with water so that it covers about half of the pork.
3.  Cook on low for 8 or more hours.
4.  When done, drain almost all liquid from the crockpot.  Leave a little because it makes things juicier. Remove pork, shred, and remove any bones.
5.  Here's what makes it really good:  Place shredded pork back in crockpot and mix in as much BBQ sauce as you like and let it cook on low for about 30 more minutes.
6. Eat on your favorite bun.

Italian Bread

This recipe is delicious.  It isn't very difficult but it does take a considerable amount of time due to all the rising time.  But if you plan to be around all day, like on a Sunday, it's not too bad.  I did everything by hand but if you have a bread machine or a dough hook attachment that would make this even easier.  I kinda of combined several different recipes I came across.

Ingredients

7 1/4-7 3/4 cups all-purpose flour - I probably used closer to 6 1/2 but it depends on how sticky your dough ends up.  I also sifted my flour but it didn't say you had too.

2 packages fast-rising active dry yeast - there is approx. 2 1/2 teaspoons in a packet

2 1/2 cups water (110 degrees)

1 tablespoon salt

yellow cornmeal - I forgot to use this and it turned out find.  

1 slightly beaten egg white

1TBS cold water

Directions:

1. In large mixer bowl, combine 3 c of flour and the yeast.

2. Combine the water and salt

.3. Add to the dry mixture.

4. Beat at low speed for 30 seconds, scrapping the sides constantly.

5. Beat at high for 3 minutes.

6. By hand, stir in enough of the remaining flour to make dough only slightly sticky.  You can always easily add more flour but it is hard to take it away

7. Turn out onto a lightly floured surface and knead until smooth and very elastic (15-25 minutes).

8. Shape into a ball.

9. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough.

10. Cover and let rise in a warm place till double (about 1 hour).

11. When dough has doubled, punch it down (deflate it), and cover and let it rise a second time, until doubled in size. This will take around 30 minutes.

12. Punch down the dough again and knead 1 minute on a lightly floured surface. cut the dough into 2 equal pieces. Roll each piece into about a 15x12 inch rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Grease baking sheet and sprinkle with cornmeal.

13. Place the bread on the prepared baking sheets: cover and let rise until doubles again, about 30 minutes.

14. Make several evenly placed diagonal cuts on top of each loaf. Beat together the egg white and the 1 tablespoon of cold water: brush over each loaf of bread gently with a pastry brush.

15. Place a pan of hot water on bottom shelf of the oven. Place baking sheet with loaves on shelf above the water.

16. Bake in a hot 400 degree oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped. Remove from baking pans and cool on wire racks. Enjoy!

15 minute Asian Noodles

This dish is delicious and tasted just like take out lo-mein (one of our favs).  It is also great to make when you need to clean some veggies out of the fridge.  It can add up a little the first time you make it buying the sauces and stuff but they keep well in the fridge make it easy to whip up again.  I didn't buy the Maggi sauce but apparently from what I've read it's delicious and I will probably get it for the next time I make it.  We used a wok like the recipe suggested but I'm sure you can use a skillet.  If you use a wok just remember it cooks hot and fast.


Ingredients: (remember put any veggie in you want)
1/2 c sliced mushrooms
2 carrots - thinly sliced
1/2 c zucchini
1/4 c onion or scallions
1 lb Asian noodles - I just bought dried lo-mein ones in the Asian aisle
2 tablespoons oyster sauce
1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
1 tablespoon Chinese rice wine (substitute with dry sherry)
2 tablespoon cooking oil (canola or vegetable)

1. Boil water and cook noodles according to package directions (timing depends on thickness of noodles). Be sure to stir and separate noodles as they cook. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!

2. Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions/onions, fry for 10 seconds. Add carrots and any firmer veggies you are adding, fry until softened, 30 seconds. Add mushrooms and softer veggies, fry 30 seconds.

3. Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.

Vegetable Polenta Bake

This is really good and a good recipe to use when you have lots of leftover vegetables in your fridge that you need to get rid of.  This is also Kevin approved.  In his words that means it doesn't taste like cardboard.  He was skeptical and then proceeded to eat half of an 8x8 dish of it.

Ingredients:

• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 cup spaghetti sauce - I used more than this but I like things saucy
• 1 can diced tomatoes - I didn't use the whole can but I wanted some chunky tomatoness in it.  
• 4 tablespoons olive oil
• 2 garlic cloves
• ground black pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese - I left this out because I didn't have any
• polenta sliced 1/2" thick

I didn't really follow the suggestions for the amount of vegetables very closely I just threw in things I had one hand.

1.  Cut up all veggies and saute them in olive oil until slight soft.  I cooked the carrots, onions, and peppers by themselves for a little and then added the squash and zucchini.  

2.  After veggies are cooked add the sauce and diced tomatoes to the skillet.

3.  Line an 8x8 pan with the polenta slices.

4.  Pour veggie sauce mixture on top of polenta and then cover with mozzarella cheese

5.  Bake for 30-40 at 350 degrees minutes until heated all the way through and bubbly.

Barbacoa Beef

• 3 lbs beef eye of round or bottom round roast, all fat trimmed - i used a chuck roast
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste) - be careful as these are spicy, 2 would be good for those not really into spicy food - you get these in the hispanic aisle at the grocery store.
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Directions:

1. Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a food processor.
2. Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brownon high heat in 1 tsp oil.

3. Place browned meat in crock pot, cover with food processed spices, water, and 3 bay leafs.  Cook on low for 8 hours or longer (mine cooked for like 12)

You can eat this over rice, over a salad, or in a taco.  All are good.

Arroz Congri (Cuban Rice and Black Beans)

This is a tasty, easy, and super healthy dish.  I thought it was slightly bland (but Im an avid under seasoner) so I added some hot sauce when it was finished, but it may help to just add some more spices in the beginning. It is also Kevin approved.  He put cheese on top and really enjoyed it.

Ingredients:

• 2 tsp olive oil
• 1/2 cup chopped green bell pepper, chopped
• 1/2 cup chopped red bell pepper, chopped
• small onion, chopped
• 2 cloves garlic, minced
• 1 cup uncooked brown rice - the original recipe called for white but I only had brown
• 15 oz can black beans (don't drain)
• 1 1/2 cups water
• 1/2 tsp cumin
• 1 bay leaf
• pinch oregano
• salt and pepper to taste

Directions:

1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft

2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.

3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.

4. Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid)