Archive for the ‘Bucket List’ Category

Crock-Pot BBQ

We found this recipe at 12tomatoes.com!

We found this recipe at 12tomatoes.com!

Ingredients

PORK
1 cup plus 2 teaspoons salt
1/2 cup plus 2 tablespoons sugar
3 tablespoons plus 2 teaspoons liquid smoke
1 boneless pork butt (about 4-5 lbs) cut in half horizontally
1/4 cup yellow mustard
2 tablespoons ground black pepper
2 tablespoons smoked paprika
1 teaspoon cayenne pepper

BARBECUE SAUCE
1 1/2 cups ketchup
1/4 cup light molasses
3 tablespoons Worcestershire sauce
1 1/2 tablespoons hot sauce
1/2 teaspoon table salt
1/2 teaspoon black pepper

Directions
Dissolve 1 cup salt, 1/2 cup sugar, and 2 tablespoons liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.
While the pork brines, combine the mustard and remaining 2 teaspoons liquid smoke in a small bowl. Set aside. Combine the black pepper, paprika, cayenne, the remaining 2 tablespoons sugar, and the remaining 2 teaspoons salt in a second small bowl. Set aside.
Remove the pork from the brine and dry thoroughly with a paper towel. rub the mustard mixture over the entirety of the pork. Sprinkle the surface of each piece of pork with the spice mixture.
Place the pork in the slow cooker and cook for 10 hours on low. Once the pork is done cooking, transfer from the slow cooker to a roasting pan and pull apart with forks. Carefully pour off any liquid from the bottom of the roasting pan and the bottom of the slow cooker into a heatproof pitcher or large fat separator. Skim off the fat. Place the pork back into the slow cooker.
Place 3/4 cup of the defatted liquid into a medium bowl. Whisk in the sauce ingredients. Stir the sauce into the pork and cook for 2 hours.
Using a slotted spoon, remove the pork from the slow cooker. Serve on a serving platter or on individual buns with any remaining sauce alongside.

Beef Bourguignon

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Ingredients
6 slices thick cut bacon diced
3 lbs lean stew beef cut into 2″ cubes
2 yellow onions, sliced
3 medium carrots, diced
salt and pepper
2 tablespoons flour
3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf, crumbled
20 pearl onions peeled/skinned (or use thawed frozen ones)
An herb bouquet of (4 parsley sprigs, one pay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
1lb fresh white button mushrooms sliced

Directions
Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a tablespoon of bacon fat from the pan, reserving the rest of the grease for cooking.
Return the pan to medium-high heat. Pat the beef dry and sprinkle with flour, salt, and pepper. Just before the bacon fat is smoking, add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1 to 3 minutes.
After each batch, transfer the seared beef to the slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned.
Add 1 more tablespoon of leftover bacon grease to the pan and repeat the searing of the meat and deglazing of the pan until all the meat is seared.
Add one more tablespoon of the bacon grease to the pan and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes). Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker.
Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat. Cook the mushrooms with 1/4 teaspoon salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8 to 10 minutes). Transfer the mushrooms to a clean bowl and set aside.
Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef stock over the mixture. Cover the slow cooker and cook on low for 6 to 8 hours.
Just before serving, stir in the reserved bacon, onion, and mushrooms, then cover and cook for another 10 minutes. Remove the herb bouquet the serve.

Cherry Cheese Coffee Cake

Photo and Recipe found on Facebook! Foodgasms *KimberCo

Photo and Recipe found on Facebook! Foodgasms *KimberCo

Cake & filling
2 (8 oz. each) pkgs.
refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract 21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone -the points will not meet in the center. Lightly flour and roll out the seams making a 14″ circle with a 3″ hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Egg Drop Soup

 

Original Recipe and Photo courtesy of http://12tomatoes.com/2014/01/soup-recipe-our-favorite-egg-drop-soup.html

Original Recipe and Photo courtesy of http://12tomatoes.com/2014/01/soup-recipe-our-favorite-egg-drop-soup.html

Ingredients
4 cups chicken broth
1 tablespoon and 1 teaspoon arrowroot
3 large eggs
1/2 tablespoon soy sauce
1/2 tablespoon ginger paste
1/2 teaspoon peppercorns
1 cinnamon stick
1 teaspoon white pepper
1/2 teaspoon sesame oil

Directions
Whisk together 1 tablespoon arrowroot and chilled or room temperature chicken stock.
Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes.
Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed.
In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour.
Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately. To garnish, top with sliced scallions.

Turkey Meatball Soup with Greens

http://www.myrecipes.com/recipe/turkey-meatball-soup-greens-50400000130049/

http://www.myrecipes.com/recipe/turkey-meatball-soup-greens-50400000130049/

1 pound ground turkey breast

1/2 cup cooked quinoa

2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

6 garlic cloves, minced and divided

1 large egg, lightly beaten

4 teaspoons extra-virgin olive oil, divided

1/2 cup chopped shallots

1/2 cup chopped celery

8 cups trimmed chopped lacinato kale (about 1 pound)

1/4 teaspoon crushed red pepper

5 cups unsalted chicken stock (such as Swanson)

Lemon wedges (optional)

Preparation

1. Combine turkey, quinoa, 1/4 cup cheese, parsley, basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).

2. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs. Add remaining 2 teaspoons oil to pan; swirl to coat. Add shallots and celery to pan; sauté 5 minutes. Add remaining 4 garlic cloves; sauté 1 minute. Add kale, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally. Add stock; bring to a boil. Return meatballs to pan. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls. Serve with lemon, if desired.

Smashing Good Beef Tri-Tip By Diva Q!

Photo and Recipe from    non-other than http://divaq.ca/smashing-good-beef-tri-tip!

Photo and Recipe from non-other than Diva Q!

2 beef tri-tip (2-3 lbs each)

Marinade

¼ cup apple cider vinegar

½ cup canola oil

2 tablespoons minced garlic

1 tablespoon coarsely ground black pepper

1 tablespoon kosher salt

1 tablespoon smoked paprika

2 teaspoons granulated onion

2 teaspoons dried parsley

2 teaspoons dried chives

1 teaspoon ground chipotle powder

1 teaspoon mild chili powder

Assemble all of the marinade ingredients into a small food processor or mortar and pestle. Pulse or grind until fully mixed. Place your tri-tips in a ziploc bag and cover with marinade. Remove as much air as possible from bag and place in the fridge for a minimum of 4 hours or overnight.

Preheat grill to medium high heat.  (I set my Traeger  to 275F)

Smoke until the internal temperature is 130F  (on a pellet grill this can be anywhere from 1 – 1.5 hours)

Remove from grill and rest tented with foil for 10 minutes.

Slice the beef thinly across the grain and serve with residual juices.

Photo and Recipe from non-other than http://divaq.ca/smashing-good-beef-tri-tip

Photo and Recipe from non-other than Diva Q!