Pork and Pepperoncini Stew

I saw this recipe in Everyday Food magazine and had to try it.  I am not a fan of pepperoncini peppers, but still decided to make this anyways.  I was amazed and how delicious this was!  The peppers are a bit spicy, but definitley not overpowering.  I usually cut this recipe in half since it only 2 of us. 

3 pounds pork stew meat (I have used cut up boneless country style ribs- whatever is on sale)- cubed
Salt and pepper to taste
1 medium onion, diced (I don't usually use this because my hubby wouldn't eat it)
4 cloves of garlic, diced
2 cups water
3 1/2 cups chicken broth (I have used beef broth and it was just as delicious)
1 jar pepperoncini peppers (11 1/2 oz), sliced (you can buy them pre-sliced)
1/4 tsp dried oregano (or 2 sprigs fresh oregano)

1. Heat pan over medium-high heat. Seaon pork with salt and pepper.
2. Prepare pan with either cooking spray or oil.  Add pork to heated pan and brown on all sides (depending on size of pan and how much meat you are making, you may need to do this in batches).  Remove browned meat to bowl and set aside.
3. Reduce heat to medium.  Add onion (if using) and garlic to pan and saute until onion is soft (do not let garlic turn brown or it will be bitter).
4.   Add water to pan and scrape browned bits from bottom of pan (flavor...yum!).  Add broth, pepperoncini, pork and oregano to pan.  Simmer until pork is tender and cooked through (45 minutes).
5. Add 1-3 Tbsp of pepperoncini brine.  If using sprigs of fresh oregano, remove and discard.

Enjoy!  I eat mine over rice.  I love tomatoes, so I usually dice up a tomato and serve that on top.  I am thinking of adding tomato into the broth next time I make this.

Cajun Chicken Alfredo

We were watching an episode of the Best Thing I Ever Made on the Food Network.  Guy Fieri made cajun chicken alfredo.  I knew I had to try it!  I made it last night and it was delicious!!

Blackening Seasoning

1 Tbsp granulated garlic

1 Tbsp black pepper

1/2 Tbsp salt

2 tsp ground cumin

1 tsp cayenne pepper - more or less to taste depending on how spicy you want it (I used just a dash)

1 tsp Italian seasoning

1 tsp paprika

1/2 teaspoon chili powder

Combine all above spices in a bowl and mix until well combined.

Cajun Chicken Alfredo

2 large boneless, skinless chicken breasts

1 recipe blackening seasoning

4 oz uncooked pasta (linguine, spaghetti, etc)

4-6 sundried tomatoes, sliced

Jar of your favorite alfredo sauce (I used Classico Light Parmesean Alfredo and it was awesome!!)

1. Heat oven-safe pan (I used a cast iron pan) until very hot.  Preheat oven to 400F.

2. Coat chicken with blackening seasoning.   Add oil or cooking spray to pan, and put chicken in pan.  Cook about 3 minutes per side over medium-high heat.  Place pan into preheated oven.  Allow chicken to cook about 10 minutes or until internal temp of 165F.  Remove from oven and allow to rest approx 3 minutes.

3. Meanwhile, cook pasta according to package directions.  Drain.

4. Heat alfredo sauce (I used the microwave).

4. Slice chicken breasts.  Mix pasta, alfredo sauce, sundried tomatoes.  Add chicken over top and serve.

YUM!  Enjoy

Champagne cake with raspberry filling and champagne raspberry buttercream

I wanted something special for my mom's birthday cake this year. I have just finished the 4 Wilton cake decorating courses, so I knew I could make it pretty, but I wanted it to be yummy. She always makes me a delicious cake recipe for my birthday, so I wanted to do the same for her. I racked my brain for ideas and then champagne and raspberries just stuck in my head. This cake came out SO delicious. It was super easy too!
Champagne cake
1 box white cake mix (I use Duncan Hines)
Egg whites and oil (I use applesauce to replace oil)
Champagne to replace the amount of water called for on the box (Duncan Hines called for 1 cup water, but I used 1 1/4 cup champange- I used Verdi.....my favorite)

1. Grease baking pans and preheat oven according to box cake mix directions.
2. In a large mixing bowl, combine ingredients and mix according to box cake mix directions.
3. Pour mix into prepared pans and bake according to directions on box cake mix.
4. Allow to cool 5 minutes in the pan. Invert pans on cooling wrack and allow to cool completely.

Raspberry champagne filling
12 oz raspberries- I used thawed frozen raspberries
1/2 cup sugar 1 tsp champagne (you could use water or lemon juice instead)
2 Tbsp cornstach
1 Tbsp raspberry liqueur (optional)

1. In a saucepan combine raspberries, sugar, champagne, cornstarch. Cook over medium heat, stirring frequently until thickened.
2. Remove from heat, stir in raspberry liquer if using. -Note- you can strain the filling to make it seedless, but I liked the seeds. Original recipe with directions can be found here
3. Allow to cool completely.

Raspberry champagne buttercream
Original recipe for champagne buttercream here

2 sticks of butter at room temperature
4 cups confectioners sugar
1/2 tsp vanilla extract
4 Tablespoons champagne
1 Tbsp raspberry preserves
Splash raspberry liquer

1. In mixing bowl, combine butter, sugar, vanilla, champagne. Beat until light and fluffy. Add champagne if needs to be thinned. Add sugar if needs to be thickened.
2. Stir in raspberry preserves. Stir in splash of raspberry liquer.

Assembly

1. Level cakes so they are flat on top.
2. Pipe a dam of frosting on the rim of bottom cake.
3. Fill cake with filling. Invert top layer so bottom of the cake is facing up and place over bottom layer.
4. Frost cake. Decorate.
5. Enjoy!

Low Carb Strawberry Shortcake

Tomorrow is my hubby's birthday and I wanted to make him something yummy, but more geared towards his low carb diet. We have been "cheating" on our diets lately with Valentine's Day and other birthdays, so it is time to get back on track. My hubby loves those cakey cookies you see in the store...the yummy ones with the frosting. A few years ago, the funfetti cake mix had a recipe for them. I made them for him when I first met him and he LOVED them. It is actually what he requested for his birthday "cake." We stopped at a fruit stand yesterday and picked up a half flat of strawberries, so I put them together and viola, low carb strawberry shortcake. So delicious!

Low Carb Strawberry Shortcake

Shortcake/Cake cookies
1 box sugar free (or low sugar) cake mix- I used yellow (Pillsbury)
2 eggs
1/3 cup unsweetened applesauce (the recipe calls for oil, but I used the applesauce)

1 quart strawberries, sliced
1-2 tsp Splenda sweetner

Cool Whip Free (or ohter sugar free or low sugar whipped topping)

1. Preheat the oven to 375F. In a large bowl, combine cake mix, eggs, applesauce and mix until combined and minimal clumps. If too dry and stiff, I add 1 tsp water. The dough should be thick.
2. Grease baking sheet. Scoop dough onto baking sheet. With a floured spoon/fingers/glass, flatten tops of cookies.
3. Bake cookies at 375 F until lightly browned (approx 6-8 minutes). Allow to cool completely.
4. Meanwhile, in a medium bowl, combine strawberries and Splenda. I add 1 Tbsp water. Allow to cool in refrigerator while cookies cool.
5. When ready to eat, place cookie on plate, top with strawberries and whipped topping. Enjoy!!

Crusty white bread

I love making pizza dough and bread at home, but could never get that crispy crust. I decided to google search it and found lots of recipes with kneading and such....stuff I just don't have the time for. Then I came across the King Arthur recipe with no kneading required and decided to try it. YUM! I first tried it for Superbowl and made sandwich rolls. They were good, but I had skipped the 2 hour rise prior to putting it in the refrigerator and they didn't get as big and puffy as I would have liked. I made them again today (made the dough a few days ago) and awesome!!

Crusty white bread

1 1/2 cups water (between 80 and 100 F)
1 Tbsp instant yeast
1 1/2 tsp salt
3 cups flour

1. In the bowl of your stand mixer, pour water and yeast. Allow to bloom for about 5 minutes (you can skip this and just put everything in the mixer like the King Arthur recipe says, but this is how I do it).
2. Add flour and salt to water and yeast and on low speed mix until combined. Turn the mixer up to medium speed and allow to mix for about 1 minute.
3. Transfer the dough to a large bowl. Set the bowl in a non-drafty part of your kitchen and cover with a clean towel (or plastic wrap). Allow to rise for 2 hours. (Per the King Arthur recipe, you can skip this step, but I like it better when I didn't).
4. Place the covered bowl of dough into the refrigerator for 2 hours up to 7 days.
5. When ready to use, punch the dough down, divide into portions (depends on what you want to make- rolls, loaves, etc), shape to desired shape and set on floured surface. Sprinkle the top of your dough with flour. Allow to rise for at least 45 minutes.
6. Preheat the oven to 450-500F. I used a pizza stone to bake the bread, so I preheated this as well. On the lower rack, place a shallow metal or cast iron pan and have 1 cup of water prepared.
7. Place dough onto baking stone (or baking pan). Fill cast iron pan/metal pan with water. Allow to bake until golden brown (approx 15-20 minutes).

Mexican Pasta Salad

We are going to be tailgating tomorrow for my hubby's favorite time of year....the Monster Jam. I wanted to make a pasta salad that would keep without refrigeration. I started dreaming up different concotions and came up with this. I found a dressing recipe here, but I tweaked it a bit.

Mexican Pasta Salad

1 pound pasta, cooked and cooled
1 can black beans, drained and rinsed
1/2 bag frozen corn, cooked and cooled
1/2 small red onion diced
2 tomatoes diced
(I was going to use a roasted red pepper, but I didn't get to use it this time)

Dressing
Juice of 2 limes
1 clove of garlic minced
2 Tbsp olive oil
1 1/2 tsp cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbsp chopped cilantro
1/2 tsp honey

1. In a large bowl, combine pasta, black beans, corn, onion, and tomatoes.
2. In food processor (I used a mini one that came with my stick blender), combine garlic, lime juice, olive oil, cumin, salt, pepper, cilantro, and honey. Blend until combined and cilantro is well chopped.
3. Pour dressing over salad and mix well.