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Corn Muffins filled with Pulled Pork

7 May

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This ended up being so good.

I saw Emeril make it on television

This is my version but thank you Emeril for the idea.

One jumbo muffin or popover pan

Jumbo cupcake liners

Start by  generously seasoning a pork shoulder with salt, pepper and garlic powder.

Place it in an aluminum pan for easy clean up.

Add about 3/4 cup apple juice to the bottom of the pan.

Place foil on top of the pork and seal well.

Bake at 325 for about four to six hours or until the pork falls off the bone.

Cool slightly or just so you can start pulling the pork.

Discard all the bones and fat.

Pour some of the pork juices over the meat to keep the it moist.

Set aside.

One 8 ounce corn muffin mix or you can make your favorite recipe.

One cup cooked drained corn

One egg

1/3 cup milk

BBQ sauce for the top of the muffins

Shredded Pepperjack cheese, sliced Jalapeño peppers, sliced sweet onion or sliced avocado for optional toppings

Preheat the oven to 400 degrees

Line the muffin tins with the paper liners

Mix the muffin mix, egg and milk.

Add the corn

Fill the muffin cup about 1/3 up

Add about three generous tablespoons of the pork

Top with about three or four more tablespoons of muffin mix

Do not fill to the top.

Its like making regular muffins, leave some room for them to rise

Bake for about 20 to 25 minutes.

Test to see if they are done. Because of the size and the amount of meat inside it may take a little longer but do not dry out the corn muffin.

I used the BBQ sauce as a frosting.

They looked so pretty.

Use you toppings now or just put them out as options for you family.

These are good size muffins.

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Lunch Croatian Style

9 Apr

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My Daughter and future son-in-law are in Croatia.

Good for them, it is a well deserved vacation.

They just sent me a photo of their lunch on their balcony.

The round pastry is filled with spinach and feta cheese.

The half sandwich is a hot ham and cheese on flakey sesame bread.

They said it was all delicious but they do not have Franks Red Hot Sauce so my daughter is going through withdrawal.

Did you notice the ashtray on the table?

The rest of the scenery is gorgeous.

I am going to put this country on my bucket list.

I thought the photo was blog worthy.

Roasted Brussel Sprouts with Sausage and Cheese

9 Jan

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I love both of these so I ate too much as usual.

One pound of washed brussel sprouts cut in half

3 tablespoons oil

1/2 teaspoon salt

1/4 fresh ground black pepper

3 teaspoons crush garlic

2 cooked Italian sausage

1/2 pound mozzarella cheese

Sprinkle Parmesan cheese

Preheat the oven to 450 degrees

Mix the oil, salt, pepper, garlic and Brussel sprouts together

Place on a Silpac or non stick foil

Turn all the sprouts face down. This will make them charr and be delicious.

Roast in the oven for ten minutes.

Taste them to check if they are almost cooked.

Slice the cooked sausage and mix it into the sprouts

Roast another five minutes till the sausage is hot.

Add the mozzarella and parmesan cheese

Roast for another five minutes until the cheese is melted.

I have to admit I almost ate all of these myself but this should be enough for a nice lunch or light supper for two.

Cooks note

When I cook sausage I usually cook extra sausage  at the same time to make an omelette or crumble in a salad. It stays for a while in the refrigerator but never lasts long in my house.

 

Baked French Onion Soup

11 Dec

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I always think this is much harder then it actually is to make.

This time I made my own beef broth and it was really good.

This does add one extra day since I am a nut about skimming fat off soup.

5 pounds of good meaty beef ribs

3 tablespoons olive oil

One tablespoon kosher salt

One teaspoon corse black pepper

Ten cups water

4 tablespoons butter

Six large rough chopped onions

One teaspoon salt

One teaspoon sugar

3 heaping tablespoons flour

1 1/2 cups dry white wine

3/4 teaspoon dried thyme

8 to 10 cups beef broth

3 tablespoons Cognac

salt to taste

8 ounces Gruyere cheese

One handful of fresh garlic croutons per bowl of soup

Start by making the broth. If you don’t have time a good beef stock is good.

Season the beef ribs with salt and pepper

Place the olive oil in a pan and brown the ribs.

Add the water and bring to a boil.

Let this simmer for several hours until the meat fall off the bone.

If the broth needs more flavor season it with beef bouillon cubes.

Remember this is salty so add one cube at a time and taste.

Strain the broth and put it in a container to chill.

Take all the meat off the bones and set aside.

Make your dog really happy and give her the scrapes but not the bones.

Melt the butter in the same soup pot

Add the onions, stir them around to coat them all with the butter.

Add the salt and sugar

Let the onions cook slowly till they are really soft and slightly brown.

This takes at least 30 minutes on a low heat.

Add the flour and thyme over the onions and cook the flour for a least a couple of minutes

Make sure you mix the flour in with the onions so it is smooth.

Add the white wine and cook for five minutes so the alcohol burns off.

Add the  beef broth and the shredded meat from the bones

Bring to a boil and then turn down to a simmer

Add the cognac and keep the soup at a simmer for about one hour.

Get out your oven proof ramekins and ladle into the bowl

Only fill the bowls a little more than half

Put two tablespoons of Gruyere cheese  on top of the soup.

Add the handfuls of garlic croutons on top followed with  three tablespoons of Gruyere cheese.

This is a perfect example of more is better.

If you think you need more broth add it now.

Place the ramekins on a sheet pan and bake at 425 degrees till the cheese is melted and bubbling.

I used to broil the soup but I did burn it once so now I bake it.

Carefully take out of the oven and ENJOY.

I very rarely drink but I love a glass of good white wine with this.

I served this with mashed potato pies.

It was a great meal.

 

 

Baked Chicken with Butternut Squash and Grapes

15 Nov

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One peeled and sliced butternut squash

6 large bone in chicken thighs, trimmed of all the fat and half of the skin

20 grapes

2 tablespoons honey

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

One teaspoon salt

1/2 teaspoon black pepper

2 tablespoons oil

Mix everything together except the honey

Place it all in a pan with non stick foil on the bottom

Drizzle the honey on top

Bake at 350 degrees for one hour.

Dairy Free Brownie Cookies

4 Sep

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I found another recipe for my grandchild who is allergic to dairy.

I’m so happy because he loves chocolate.

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt. Only use kosher salt or else it will be too salty.

2 egg whites

One whole egg

8 ounces of dairy free chocolate morsels

Sift the sugar, cocoa and salt together.

Set aside.

Beat the egg whites until they are whiter but not stiff.

Add the whole egg and mix  into the whites

Add the dry ingredients and mix well.

It forms a pretty, silky chocolate batter.

Add the chips and fold them into the batter.

Drop one full tablespoon on a baking pan coated with parchment paper or a Silpak.

Place the cookies at least two inches apart.

Bake at 350 degrees for 14 minutes.

I did not grease the baking pan but when I made my second batch I did spray the silpak just a little.

These cookies only have the fat from the dairy free chips so they do stick a little.

Wait till they are cool before removing them from the pan.

The cookie is chewy and delicious.

 

Eggplant Towers

13 Jul

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I love eggplant and always look for new recipes.

Three medium size eggplants.

One cup grated parmesan cheese

One cup Panko bread crumbs

2 tablespoons chopped parsley

One teaspoon garlic powder

1/2 teaspoon salt and black pepper

2 eggs

One tablespoon greek cucumber yogurt sauce for every slice of eggplant

One large basil leaf for every slice of eggplant

One thin slice of tomato and red onion for every slice of eggplant.

1/2 teaspoon garlic herb cheese for every slice of eggplant.

One  1 1/2 thick slice fresh mozzarella cheese for every slice of eggplant.

Fresh basil

Balsamic glaze drizzle

Heat the oven to 425 degrees

Take your baking sheet with a silpak and drizzle it with oil

Slice the eggplant into 1/2 inch slices

Beat the eggs and add 1/4 cup of water and beat again

Mix the cheese, Panko, salt, pepper, garlic powder and parsley all together

Dip the sliced eggplant into the egg then into the crumb mixture.

Place on the oiled baking sheet

Bake for 15 minutes and if they are brown turn them over to crisp the bottom.

Try not to eat all of them right out of the oven.

The next step is all assembly.

Eggplant, mozzarella cheese, tomato, basil, onion, cucumber yogurt sauce, eggplant and herb cheese with another basil leaf on top.

Drizzle with balsamic glaze.

Serve them as a side, salad or sandwich.

The balsamic glaze is important because it is the only real strong flavor.

The eggplant can be made ahead of time so the assembly goes much faster.

I have added fresh spinach, arugula and different cheeses.

Let your imagination go wild.