Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.
Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.
You can freeze this and it also reheats well - just add a little liquid if needed.
Preheat oven to 400 degrees.
Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown. (Optional: Brush with melted butter when biscuits first come out of the oven.)
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!
Source: The Pioneer Woman
When I was a kid, I didn’t like a lot of breakfast foods, but biscuits and gravy were always a hit. I’ve come to terms with a lot of breakfast-y things (eggs, bacon, pancakes), but biscuits and gravy are still a step above. And today I just found myself daydreaming about creamy, smokey gravy, and knew that this needed to be made ASAP. My mouth is watering just thinking about it. Probably not a great sign seeing as it’s only 11am and I’ll be stuck at my desk for hours. But at least I have something to look forward to tonight.
Bacon Wrapped Stuffed Chicken Breasts prepared so stuffing does not come out!
Can’t post the photo/recipe here, but this looks INCREDIBLE and you should try it. I’m going to as well. And will update you after I eat delicious bacon/chicken/cheesy goodness (because in my version of this, I plan on basically nixing mushrooms and just stuffing it with Parmesan cheese. Yum.)
STONEFIRE Grill owners, Mary and Maureen Harrigan, are big on simple, and they share some recipes and keys to success in this Daily News article.
This is a pretty neat article with a lot of Stonefire recipes to copy from the owners themselves. Now, unless you’re from Southern California, you’ve probably never had Stonefire. Well, it’s wonderful. And pretty much defined my high school.
I’ve highlighted the Walnut Pesto recipe down here, because it is my absolute favorite. (Ignore everything I said in literally my last post about pine nuts only, because whatever Stonefire does WORKS). But click through and try them all!
To make Walnut Pesto, in a food processor, blend together basil, walnuts, spinach, 3/4 cup Parmesan, garlic, salt, pepper and 2 tablespoons olive oil until pureed. Add remaining olive oil in a slow stream while continuing to blend until thickened and smooth. In a large saucepan, heat together Walnut Pesto and cream until blended and hot, stirring often. Add cooked pasta, mixing well. Turn into serving bowl. Just before serving, sprinkle top with grated Parmesan cheese and chopped basil. Makes 8 or more servings.
Well, Stonefire pesto was pretty much god’s food growing up. And they break all of my “rules” - spinach in the pesto, walnuts instead of pine nuts, etc. But it still works. The key is to heat the pesto with the whipping cream. Because there’s nothing like a thick creamy pesto.
For the pasta:
For the pesto:
Source: Pinch of Yum
Pesto. There’s nothing better in the world. I’m always looking for new things to do with pesto, and these pictures are to die for. This seems like a great summer alternative to a baked ziti, and I really can’t wait to try it.
Disclaimer - I will not vouch for this pesto recipe. I have my own and it does not use kale or spinach. All basil all the time. I will post it imminently. Anyway, try it if you want to be healthier (I’ll admit, it sounds like a great way to get some veggies in your meal). I’ll stick to basil and cheese.
EDIT: THIS IS GREAT. I mean, I think anything with pesto in it is great. But this was delicious. I made it with sun-dried tomatoes instead of fresh (because my regular tomatoes had gotten moldy). Which I think was an improvement. But do what you want with it. It’s so cheesy and pesto-y and wonderful.
WARNING THOUGH - don’t add the pesto directly to the hot pot. I did and then it clumps up. Either let the pot cool down or transfer the hot pasta to a cooler dish for stirring in pesto. This will make sure the pesto coats the pasta and stays creamy instead of clumpy.
Source: Cupcakes and Kale Chips
Well. I love pulled pork. But sometimes the flavor is a bit much. So this seems like a great mild version. And I mean, what is more autumn-y than apple cider? Got the recipe from this Buzzfeed article, and click through the picture for the original recipe.
FOR THE GARNISHES:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—-add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Source: The Pioneer Woman
I adore chicken tortilla soup. It’s just something that I loved as a child and will always love unconditionally. That said, I’ve never made it myself. So, basically I can’t wait for fall so I can finally get back to soups and try this out! Or maybe just a cooler summer evening.
Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you’re working on each wonton. They dry out quickly!
In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)
In a separate bowl, mix together the egg and water.
One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to “paint’ the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)
As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.
Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don’t want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.
About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)
Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc.
If you’d like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.
**It’s good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.
Source: The Pioneer Woman
When I was a kid, there was this weird little chain fast-food Chinese place at the overly high-end mall near my house. It totally didn’t fit in there, but I loved going there after school and getting an order of cream cheese wontons. The first time I tried them I only did it because they came free with something else my mom had ordered me and I guess I was struck by a fit of trying not to be picky. Which didn’t happen often at age 8. But DAMN they were good. And they became a new favorite. I miss them, because even though I’m sure I could get cream cheese wontons at literally any little dumpling place in Chinatown, I feel like it won’t be the same as sitting outside in LA munching on these delicious, crispy, creamy balls of perfection.
Anyway that aside. Wontons and deep frying things have been a struggle for me for a while. And will probably continue to be a struggle for me. But I want to try this anyway. I’ll update with results.
Sorry there’s no photo. That’s what happens when I post my original recipes instead of linking to someone else’s pretty food photography. I’ll see if I can snap something halfway decent next time I whip up some pesto. Anyway. Pesto is easy. This is a pretty basic recipe, nothing too fancy. My tips: (1) Be generous with the cheese. Because it’s delicious. (2) Pine nuts. Nothing else will do. Although if you’re really trying to watch costs, you can do half and half with walnuts I suppose. (3) If you don’t have a food processor right now, go get one right away. I just bought this one….$28 on Amazon for a full-size. Can’t really beat that deal anywhere! And it’s been working great so far.
Anyway, without further ado, RECIPE!
So the measurements on this are pretty fuzzy. Don’t go overboard on salt or garlic, but other than that, you can pretty much do what you want to get the taste you want. I’ve always wanted to make a creamier pesto so once I perfect that I’ll add options for that to this recipe.