Thursday, May 3, 2012

Cooking with Baby: Brunswick Stew (crockpot/ leftovers recipe)

January 12, 2012

I love it when I make a great dish. It makes me feel like I actually have some skills in the kitchen.

I love it even more when I can take those leftovers and make it even better. That's what I did tonight! Are you ready for this? I made one of my favorite southern dishes from the leftover BBQ pork dish I made the other day and the left over chicken from last nights Publix Chicken Dinner.

I really didn't have a recipe to work from to create this... Just a common ingredient list:
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 ((number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

I took out the left over meat and strained the sauce (discarding the onions) from the crockpot. I then returned the sauce back to the pot. Next I added 1 can of crushed tomatoes, 1 bag of frozen corn, and 1 bag of frozen Lima beans. I shredded up some of the left over fried chicken and threw it in. And topped it off with some chicken broth (1 box). I then cooked it on low for 4 hours since everything was already cooked. It was delish. I might even say better than the stuff I dream about back home.


Sent from my iPhone

Mission RAK: Breakfast and a cup of coffee

Friday, April 27, 2012

Mission: RAK
Target: A homeless man in Coral Gables
The Act: Breakfast and a cup of coffee

It was like every other Friday when both Kevin and I are working. I rush out saying "I love you" and head to work thinking of all the things I have to do that day. This day was no different. As I waited for the train to whisk me away to Coral Gables I made note that I had bills that needed to be paid. I signed on to our account and got a pleasant surprise... Our Tax Refund was there. A surprise that made me feel good.

As I continued to work I thought I would stop off at Panera for some breakfast. As I got off the Trolley I saw the man I had tried to do a RAK for back in January. He was just sitting on this bench. Then it came to me...

Do you know what makes me really feel good? Helping others.

I headed to Panera planning to get my muffin and tea and ordered a cup of coffee and a bagel with cream cheese. I packed up some sugar and milk and headed out the door... Praying he would still be there.

But he wasn't. I couldn't find him anywhere. I walked up and down Miracle Mile looking for this man whom fate was not allowing me to do a RAK for.

After a while I started looking for anyone to give this breakfast to. Just when I was about to go into the theater I saw something on the bench across the street. I crossed to find an old man sleeping on the bench. I tip-toed up placing the coffee and bagel next to him... And trying my best to not wake him.

As I walked away... I prayed that someone wouldn't come by and take it from him. I prayed that this man would wake from the smell of fresh, hot coffee. I prayed that he would feel happy.


Sent from my iPhone

Wednesday, May 2, 2012

Peter Rabbit and the Garden of Doom

I am so excited to be back on stage again. After having a baby, teaching every Saturday and Monday, doing spring camp 2 times, a full summer camp, stage managing 2 shows, and teaching 13 weeks at Ransom I was so ready to get back on stage. In fact part of my Operation 2012 was to get back on stage and I am loving every moment!  And why not... I get to play Cottontail!  

Last weekend was Kidsfest and Kevin brought Ainsley. At first she didn't want to come to me but later she warned up. Yesterday she was pointing at the photos of me saying "Momma" so I guess she isn't terrified. 

I am so very thankful to Earl for giving me this opportunity. I hope I make him proud. :) 







Cast photo with Milton (the author) and Shannon from CBS 4. 




Peter Rabbit and the Garden of Doom

Tuesday, May 1, 2012

Cooking with baby: BBQ with a Coke (crockpot recipe)

January 9, 2012

As an operation 2012 objective we are trying to cook more at home.  

I would like to have at least two meals a week home-cooked and from scratch. I know this is going to be really hard especially these next eight weeks with me teaching full time.  But I have a feeling that the crockpot is going to be the items that will help make this happen. 

It's funny...  ever since I started the "cooking with baby" posts (to archive our family recipes or new recipes)  I have been looking for more crockpot/ slow cooker recipes. 

Since today is the last day before I head back to teaching I decided to try a new recipe. 

Today's recipe is a combination of two similar recipes. The first is one that I found on Pinterest and the second is one that I found on the Pioneer Woman's website. Both use a slow cooking method and some form of soda for the sauce. 

I used the pioneer woman's recipe as a base for the recipe.  First of all, I love how her servings for all of her recipes are for 18+ servings. I can't even imagine cooking for 18 people. 

I purchased a 1.75 pounds pork shoulder. 

I used a half of a red onion that was left over for New Year's Eve and a small yellow onion. 

I also purchased a honey chipotle barbecue sauce instead of using in the can chipotle peppers in Adobe sauce. I think the chipotle peppers and the Adobe sauce are a little too spicy for the little one (aka Ainsley).   

I seasoned the pork with seasoning salt,  pepper,  garlic powder,  and a dry barbecue seasoning. 

I put the cut up onions in the bottom of crockpot pan. Topped them with the seasoned pork shoulder. Added the barbecue sauce. 1 can of Diet Coke (the only soda left in our fridge)  and 2 tablespoons of brown sugar. 

I put the top on the crockpot and turned it to low.  Cooked it for 8 hours. 

I used 2 forks to pull the pork apart,  topped it with homemade coleslaw, and placed them on the little Hawaiian  Sweet Rolls. 

OMG!!!! This dish was delicious. It was pretty simple to prepare... Even with Baby! And the house smelled amazing!  Ainsley loved it too. This will def be added to our family cookbook. 




Here is the Pioneer Woman's recipe: 

The Pioneer Woman 
Recipe: Spicy Dr. Pepper Shredded Pork
Prep Time: 5 Minutes  |  Cook Time: 6 Hours  |  Difficulty: Easy  |  Servings: 18

Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.










January 9, 2012

As an operation 2012 objective we are trying to cook more at home.  

I would like to have at least two meals a week home-cooked and from scratch. I know this is going to be really hard especially these next eight weeks with me teaching full time.  But I have a feeling that the crockpot is going to be the items that will help make this happen. 

It's funny...  ever since I started the "cooking with baby" posts (to archive our family recipes or new recipes)  I have been looking for more crockpot/ slow cooker recipes. 

Since today is the last day before I head back to teaching I decided to try a new recipe. 

Today's recipe is a combination of two similar recipes. The first is one that I found on Pinterest and the second is one that I found on the Pioneer Woman's website. Both use a slow cooking method and some form of soda for the sauce. 

I used the pioneer woman's recipe as a base for the recipe.  First of all, I love how her servings for all of her recipes are for 18+ servings. I can't even imagine cooking for 18 people. 

I purchased a 1.75 pounds pork shoulder. 

I used a half of a red onion that was left over for New Year's Eve and a small yellow onion. 

I also purchased a honey chipotle barbecue sauce instead of using in the can chipotle peppers in Adobe sauce. I think the chipotle peppers and the Adobe sauce are a little too spicy for the little one (aka Ainsley).   

I seasoned the pork with seasoning salt,  pepper,  garlic powder,  and a dry barbecue seasoning. 

I put the cut up onions in the bottom of crockpot pan. Topped them with the seasoned pork shoulder. Added the barbecue sauce. 1 can of Diet Coke (the only soda left in our fridge)  and 2 tablespoons of brown sugar. 

I put the top on the crockpot and turned it to low.  Cooked it for 8 hours. 

I used 2 forks to pull the pork apart,  topped it with homemade coleslaw, and placed them on the little Hawaiian  Sweet Rolls. 

OMG!!!! This dish was delicious. It was pretty simple to prepare... Even with Baby! And the house smelled amazing!  Ainsley loved it too. This will def be added to our family cookbook. 




Here is the Pioneer Woman's recipe: 

The Pioneer Woman 
Recipe: Spicy Dr. Pepper Shredded Pork
Prep Time: 5 Minutes  |  Cook Time: 6 Hours  |  Difficulty: Easy  |  Servings: 18

Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Cooking with Baby: New Years 2012

December 31, 2011 

This year we were invited to spend New Years Eve at Christine and Henry's. They were hosting a dinner party and I of course had to make something!  

I was informed by Erin (via Manny) I had to make the Toffee Gooey Butter Cake and those Black eyed peas that I made last year.  So I put on a dress and found my apron and hit the kitchen. 

Last year I was in search of a "southern" New Years recipe and found this one by The Neely's.  This black eyed peas recipe is one of my new favorites and it's already become a family tradition. 

It is super easy to make.  You can either chop up everything by hand or throw it in the food processor.   I love how this simple side dish gets better the longer it sits in the fridge. It does take me a bit longer than 10 minutes to prep everything.  I also don't think I have ever made it 10 hours before It was time to serve it (7 at the most) but it still tastes good. And leftovers the next day? Amazing! 

I hope you enjoy!   

Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
Prep Time:10 min
Inactive Prep Time:8 hr 0 min
Cook Time: --
Level: easy
serves: 4 to 6 servings

Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.



December 31, 2011 

This year we were invited to spend New Years Eve at Christine and Henry's. They were hosting a dinner party and I of course had to make something!  

I was informed by Erin (via Manny) I had to make the Toffee Gooey Butter Cake and those Black eyed peas that I made last year.  So I put on a dress and found my apron and hit the kitchen. 

Last year I was in search of a "southern" New Years recipe and found this one by The Neely's.  This black eyed peas recipe is one of my new favorites and it's already become a family tradition. 

It is super easy to make.  You can either chop up everything by hand or throw it in the food processor.   I love how this simple side dish gets better the longer it sits in the fridge. It does take me a bit longer than 10 minutes to prep everything.  I also don't think I have ever made it 10 hours before It was time to serve it (7 at the most) but it still tastes good. And leftovers the next day? Amazing! 

I hope you enjoy!   

Black-Eyed Pea Salad
Recipe courtesy The Neelys, 2008
Prep Time:10 min
Inactive Prep Time:8 hr 0 min
Cook Time: --
Level: easy
serves: 4 to 6 servings

Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained

Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.