What a Crock!

So, my friends, I've realized that while I want to share my cooking experiences, I tend to forget that my blog exists. Occasionally, though, I cook a meal that everyone in my family actually eats (it's a miracle!) and afterwards I suddenly remember about this blog and know that I have share.

Also, lately, I've been learning more and more about the food industry in our country and am now committed to feeding my family the best, highest quality meals that I can. That means, cutting out most processed foods, buying as much organic as possible and even finding local meat and fish markets. (If you want to know what I'm talking about, watch the documentary "Food Inc.") In my search, I came across a blog called "100 Day of Real Food." It's written by a mom who committed to cutting all processed foods from her family's diet. In the process, she posted recipes, substitution suggestions and some other really great information. Today, I made my first recipe - "The Best Whole Chicken in a Crock Pot" from her site (see link below for the recipe).

I did, however, make two small changes to the original recipe:

1.) I softened 1/2 C of butter and then mixed the spices in with the butter. I separated the skin from the chicken breast (you can easily do this with the handle of a rubber spatula; just make sure you don't poke through the skin) and put the majority of the butter and spices under the skin and 2.) I drizzled olive oil on top of the chicken and rubbed the remaining spices on top.

I also made a gravy (next time I'll cut it in half, it made a lot of gravy):

1/2 C butter
1/2 C flour
2 Cans of organic chicken stock
liquid from the crock pot
fresh ground salt and pepper to taste

In a sauce pan, melt the butter on medium low heat. Whisk in the flour. Continue whisking for 3 - 4 minutes. Slowly pour in stock and whisk until all of the lumps are out, add in liquid from the crock pot, salt and pepper. Bring to a simmer, stirring frequently. Simmer for 10 minutes.

Enjoy!

Here is the link for "100 Days of Real Food" I hope you enjoy her site as much as I do! http://www.100daysofrealfood.com/2011/02/25/recipe-the-best-whole-chicken-in-a-crock-pot/

Brrrr...Honey, It's Cold Outside!

On days like today (cold, cloudy, windy and just plain dreary) I want hearty foods, such as chili. I've tried a lot of different recipes, but I always come back to one and, surprisingly, it's my own recipe! Actually, I took a base recipe that we really enjoyed and threw in bits and pieces from other recipes. The first time I experimented with chili, it came out so good that I knew I'd end up sharing it. Now, I think it's perfected, at least for my taste buds. Even better, depending on my mood, I can easily spice it up or make it more rich. I think my personal favorite has to be sweet-and-spicy. (And in case you are wondering, I think it's impossible to make a bad batch so feel free to play around and even better yet, let me know what changes you've made and how it tasted. I'm always looking for way to improve the things I cook.)

So, here it is, my first mostly original recipe! Enjoy!

Sweet and Spicy Chili


1 lb ground beef
1/2 lb sweet Italian sausage
1 cup onion, chopped
1/2 cup bell pepper, chopped (any color, but I use yellow, orange or red)
2 or 3 cloves of garlic, minced
2 - 11.5 oz cans V-8
2 - 15 oz cans tomato sauce
1 - 15 oz can dark red kidney beans
1 - 15 oz can pinto beans
1/2 tsp cayenne pepper (you can lower to to 1/4 or even 1/8 tsp to cut the heat)
1/2 tsp oregano
1/2 tsp black pepper
1/2 tsp salt
1 tsp cumin
2 Tbsp plus 2 1/2 tsp chili powder (you can round up to 3 Tbsp)
1/2 tsp white sugar
2 Tbsp brown sugar
3 Tbs molasses
1/2 to 1 tsp. hot sauce (I don't measure this, I just throw in however much heat I'm in the mood for)
1/4 block of Velveeta, cut into chunks (optional)
shredded cheese (optional)

Brown ground beef, sausage, onion, bell pepper and garlic in a Dutch oven. Add remaining ingredients, except for cheeses, and bring to a simmer on medium high, stirring occasionally. Simmer on low for at least one hour, (I tend to simmer for at least four) stirring occasionally. Just before serving, add Velveeta and melt. Ladle into soup bowls and sprinkle shredded cheese on top.

Everything's Better with Pie

Several years ago new friends came over for dinner and brought a strange kind of apple pie for dessert. Over that pie we bonded, going from new friends to good (and very missed) friends. Thanks to Kellie, I began, as I liked to joke, being dragged to things against my will. I made many friends and discovered many new foods (like the most amazing Texas Sheet Cake and the best BBQ Chicken Pizza in the world).

Kellie shared the recipe with me and I've made it several times now. Each time, this magic pie has brought people together. When I make it, my middle son sits on a stool next to the counter, sneaking apple slices as I cut them. Everyone wants to be in the kitchen while it bakes and when it's served, we all sit around the table, laughing, as we try to swipes bites from each other's plates.

Be forewarned, this pie requires a lot of savoring and a huge scoop of vanilla ice cream. :)

Swedish Apple Pie


3-4 apples, cored and sliced thin
1 C plus 1 Tbsp sugar, divided
1 Tbsp cinnamon
1/2 C butter, melted
1 C flour
1 egg
1/2 tsp. salt
1/2 C pecans, chopped (optional)

• Mix 1 Tbsp sugar and 1 Tbsp cinnamon with apples, place in 9-inch pie plate
• Mix remaining sugar, butter, flour, salt and pecans until wet dough forms
• Lay dough (like a blanket) over apples
• Bake at 350 for 40 minutes

Enjoy! 

Me, Myself and Irene

In honor of hurricane Irene this weekend, I decided to make Maryland Style Crab Cakes (I'm originally from Baltimore so it was fitting). I hadn't made crab cakes in years, mostly because the last time I made them, I completely ruined them and felt like a traitor. Feeling brave and - I'll admit it - worried about my friends and family up there, riding out this historic storm, I took a deep breath and jumped in. Surprisingly, this time I didn't drown, but kept afloat. I did my native city proud! (And am happy to report that everyone seems to be fine. Some have lost power, but I haven't heard about any damage reports.)

Here are a few tips:

• Do not shred the crab meat. It's supposed to be lumpy
• I used Panko bred crumbs, but any kind will do
• Next time I will try using regular mustard
• Old Bay is a must; they aren't Maryland style without it!
• When you form them into patties (I make little mountains actually) they will be apt fall apart a little. Just squish them back together, they'll be fine.

Maryland Style Crab Cakes


1 pound crab meat
1 1/2 Tbsp bread crumbs
2 tsp. fresh parsley, chopped
salt and pepper to taste
1 egg
1 1/2 Tbsp mayonnaise
1/2 tsp. ground dry mustard
1 tsp. Old Bay
2 tsp. butter

1. Preheat broiler.
2. Mix together crab meat, bread crumbs, parsley, salt and pepper.
3. In a separate bowl beat egg, mayonnaise, mustard and Old Bay. Combine with other ingredients and mix well. Form into patties, set aside.
4. Put butter into baking dish. Place dish into the oven to melt the butter. Once the butter is melted, arrange the patties on the baking dish, about 2 inches apart.
5. Broil for 10-15 minutes or until golden brown.

Rib-It

My guys love pork ribs. All three of them. I, on the other hand, could easily live without pork in any form. Besides, they're a pain to make, right? You have to cut off the membrane, use a huge cleaver to cut them into manageable pieces and then let them cook all day, basting every few minutes. That's a lot of work!

But because I'm such a great, loving wife and mother, I began researching ways to cook ribs. The answers surprised me - no cleaver required and they don't have to be time consuming! Even getting the membrane off doesn't have to be a chore. (See below for how to do it.)

And if that doesn't do it for you, maybe this will - our favorite recipe only calls for two ingredients, aluminum foil and some cooking spray!!! Only take-out is easier! Enjoy!

Baby Back Ribs

2 lbs baby back ribs

Barbecue sauce

Cooking spray

Aluminum foil

Divide ribs into sections of about 4 ribs each. Tear off foil big enough to enclose each portion of ribs. Spray foil with cooking spray. Brush ribs liberally with barbecue sauce and place each portion, meat side up, on its own piece of foil. Wrap tightly and refrigerate for at least 8 hours or overnight. (I suggest double wrapping the ribs and then place them on a plate because the juices will run.)

Preheat oven to 300 degrees.

Bake ribs on a baking pan and in the foil for 2 hours, 15 minutes. Then, take the ribs out and turn the oven up to 500 degrees. Open foil packs, baste with a little more sauce and put back into the oven for about 5 minutes or until ribs look nice and brown (you can skip this step, but the ribs will look a little pale).

Removing the Membrane


1. Insert a spoon handle between the membrane and the ribs to loosen slightly.
2. Using a paper towel, grasp loosened membrane and pull gently away to remove.

*Picture courtesy of Allrecipes.com

Hello Jello!

I was just eating the leftovers from yesterday's lunch and decided that my Red, White and Blue jello-salad mishap should be my first post.

I've made this salad, oh maybe 25 times in the past few years. It's a summer favorite of Adam's (my DH) and mine. The kids like it, on occasion, but Joshua (DS1) hates most fruits so every time I serve it he whines, "Mo-o-om! You know I don't like raspberries or blueberries!"

Anyway, it's a finicky, albeit easy, salad to make and yesterday it decided to show it's more finicky side. Of course, it couldn't go right when we had company coming!

Ok - rewind to Wednesday night. I had made the first layer and let it set. I told Adam that I should make the second layer that evening, (because it takes the longest to set...usually) but I was too tired and would take my chances in the morning. Bad idea!

Surprisingly, layer two was beautiful! Layer three however, had no desire to set and I was counting on the salad to be the side for lunch! Grrr...Instead, it was Jello soup. (I got out chips and just had to make do with those.) Of course when I got up this morning, it was set. Of course...

Red, White and Blue Salad

1 - 3oz package of blue berry gelatin

2 C boiling water

2 1/2 cups cold water, divided

1 C fresh blueberries

1 envelope unflavored gelatin

1 C whipping cream (I use 1 C Cool Whip)

6 Tbsp sugar

2 C sour cream

1 tsp vanilla

1 - 3oz package raspberry gelatin

1 C fresh raspberries

In a small sauce pan, bring 1 C water to a boil, stir in blue berry gelatin until dissolved. Add 1 C cold water. Pour into a 3-qt serving bowl, add blueberries. Refrigerate until firm, about 1 hour.

Meanwhile, in a medium sauce pan, sprinkle unflavored gelatin over 1/2 C cold water. Let stand 1 minute. Add in cream (or Cool Whip) and sugar; cook over low heat until sugar is completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm (I found that over night is best).

In a small sauce pan, bring 1 C water to a boil, stir in raspberry gelatin until dissolved. Add 1 C cold water. GENTLY spoon over white layer, add raspberries. Refrigerate until firm, about 1 hour.

Serves 14-16