Recent Hits

Smoked Salmon with Udon Noodles (4.5 stars)
Inspiration: http://wholesome-cook.com/2012/08/30/smoked-salmon-and-soba-noodle-salad/

Oh holy cow. Yum. Yum. Yum. Must do again.

Pork Burritos (3 stars)
Inspiration: http://www.chef-in-training.com/2012/08/smothered-chile-colorado-burritos-crock-pot/

We didn't do a great job following the directions. We had leftover pork from a sous vide so we used that as the meat and topped it off with cheese and a red enchilada sauce. Baked and ate. Yummy.

Butternut Squash and Chorizo Tostado (4 stars)
Inspiration: http://www.closetcooking.com/2011/12/butternut-squash-and-chorizo-tostadas.html

We stuck to the recipe for the most part on this one. We did add spinach but we add spinach to most dishes. We even switched to new whole wheat tortillas that you bake at home versus having them already precooked. I don't see us going back to the old kind ever again. This is a keeper!

Asian Chicken Salad (2.5 stars)
Inspiration: http://joyfulhomemaking.com/2012/08/asian-chicken-salad.html

Eh. Okay. This was just ok. Not great for leftovers so next time I need to make it on the weekend when we won't be looking for something to take to work. It's worth making again just not award-winning. 

Tortellini and Vegetable Bake (2.5 stars)
Inspiration: http://www.bhg.com/recipe/poultry/tortellini-and-garden-vegetable-bake/

We added the pork leftover from a sous vide, added spinach and used a frozen veggie mixture. This was a bit time consuming but still yummy. It was a hearty dish but not sold on how or if it is super healthy. Overall, I might make this again in the winter if I am craving comfort food. 

Pan fried chicken with veggies (3 stars)
Inspiration: http://beta.abc.go.com/shows/the-chew/recipes/Chicken-Scallopini-Tomato-Mozzarella-Salad-Michael-Symon?cid=pinterest_thechew

Watching Michael cook this dish was entertaining. I think it is super easy but I really liked his instructions on testing the oil to see if its hot enough, pounding out the chicken (we used thighs) and how long to cook each side. For the seasoning, I used garlic powder, parsley, paprika, and fennel. This will be made several more times for sure.

Sweet potato hash with feta (4 stars)
Inspiration: http://diethood.com/2013/02/17/savory-sundays-sweet-potato-hash-with-onions-and-feta/

A PERFECT side dish. Tons of flavor and super easy. I don't think I can ever eat sweet potatoes without feta ever again. The perfect combination.

Summer Macaroni Salad (2.5 stars)
Inspiration: http://www.skinnytaste.com/2012/06/summer-macaroni-salad-with-tomatoes-and.html

We made this for lunch but had to leave out the mayo and use whipped cream cheese and greek yogurt as the "sauce." It was easy, tasty and something that I will do again but its not spectacular. 

Weekly Menu for Jan. 28 - Feb 3, 2013

Breakfast
Oatmeal; Greek Yogurt; Fresh Blueberries; and Tangerines
Blueberry Grilled Cheese with Greek Yogurt and Tangerines

I only used cream cheese and blueberries. I dipped the sandwich in the greek yogurt to make it extra delicious.

Lunch
Tuna fish salad on whole wheat bread; Tangerines; Kiwi; Cucumbers; and Cheese
Veggie Patty, Tomatoes; Cheese; Tangerines; and Kiwi

I use whatever veggies I have in the freezer, not just broccoli and cheese. These freeze great (matter of fact, I didn't have to make any this week, just pulled them out and microwaved them for 45 seconds).

Leftovers

Dinner
Honey Lime Tilapia with leftover mashed potatoes and a salad (4.5 stars)

Easily one of the best fish dinners I have ever had or made. Super yummy and easy. A keeper for sure!

Sous-vide Steak and leftover mashed potatoes with wilted spinach and corn (4 stars)

Our setup for sous-vide makes cooking meat just like a crockpot meal without any of the mess. This is Brian's favorite method of cooking hunks of meat so we will be doing this frequently with meats that are on sale.

Skillet Gnocchi with Spinach and White Beans (3 stars)

It was my first time using store-bought gnocchi. The whole wheat ones were ok (Cam wasn't a fan) but other kinds I have made recently were better and Cam ate them without hesitation. 

Chorizo Quesadilla with Fried Egg, Avocado and Fresh Tomatoes; and French Fries (4 stars)

This was a hit again. Super easy, yummy, and somewhat healthy. 

Cannelloni Bean Vegetarian “Meatballs” with Tomato Sauce and Whole Wheat Pasta (4 stars)

I followed a new way to cook my dried beans: http://www.seriouseats.com/2010/02/how-to-cook-dried-beans-lentils.html and I really liked the smell of the herbs simmering. For this dish, I threw in garlic, fresh Thyme and Bay Leaves.

I really liked this dish. I was a bit surprised how much I liked it actually. The meatballs fell apart almost immediately when I was mixing them in the sauce, but it all just melded together for a thicker "meatier" sauce.

Baked Chicken with Potatoes and Jicama (3 stars)

Whenever I'm in a bind, I usually toss some herbs on a chicken and bake it with potatoes and a veggie. Super easy, mindless dinner. We saw jicama on sale at our local corner produce market so we decided to test it out. It was interesting, like a combination of canteloupe, watermelon, and alfa sprouts. We will probably do it again. Maybe cook it in a stir-fry??? The leftover chicken was used for the following week's lunch (you'll see).

Super Bowl: Nacho Bar! (5 stars)

Of course this was delicious! Our options included: salsa, sour cream, avocado, refried beans, taco meat, cheese, hot peppers, hot sauce, black olives, and green onions. 

Disclaimer: Photos are from linked sources; not my own work. 

Grape, Mozzarella, and Pinenut Pizza

Rating: 4.75 out of 5
Source: http://honestfare.com/grape-pecoro-romano-pine-nut-flatbread/

Ingredients
1 ball pizza dough (store bought or homemade)
2 tablespoons pine nuts
¾ cup red seedless grapes halved
¾ cup mozzarella
2 sprigs diced fresh rosemary (or a few sprinkles of dried)
¼ cup olive oil
Salt to taste
Light sprinkle red pepper flakes
Sliced deli ham or prosciutto (optional) (we did salami)

Directions

1. Preheat oven to 350°
2. Cut your grapes in half. Slice fresh mozzarella into thin pieces. Cut or tear slices of salami. Toast pine nuts on a pan on low heat, tossing frequently, until they’re toasted golden brown. Set aside.
3. Roll out your first fist-sized ball of pizza dough as thin as possible without tearing. Place it on a baking sheet that’s sprinkled with a little flour or semolina so it doesn’t stick. Repeat with remaining dough. (I just sprayed it with cooking spray).
4. Dice rosemary. Combine olive oil, rosemary and a pinch of salt in a small bowl and beat with a fork. Slater top of dough with it using a brush or back of a spoon. Bake until dough begins to puff up and bottom is toasted golden brown. Remove from oven. (I didn't bake at this step)
5. Apply generous layer of cheese(s). Place grapes (cut side down) with about ½ inch space between. Apply ham and black pepper. Bake until grapes blister and crust become firm and crispy.
6. Remove from oven and add toasted pine nuts (and optional red pepper flakes) while flatbread is still piping hot.

Sweet Potato and Chorizo Enchiladas

Rating: 4.5 out 5
Source:  http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html

Ingredients

2 TBSP Vegetable oil
1 Sweet potato
1 Poblano pepper
2 Garlic cloves
3 Links or about 1lb Chorizo
10 Tortillas
1 - 15 oz. Enchilada sauce
1.5 cups Shredded cheese

Instructions

STEP 1: Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.

STEP 2: In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it's casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).

STEP 3: Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.

STEP 4: Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.

Optional garnishes: green onion, cilantro, sour cream.

Nacho Cheese Chicken Chowder

Rating: 4.5 out of 5

Source: http://www.bhg.com/recipe/soups/nacho-cheese-chicken-chowder/      

       Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 14 1/2 ounce cans Mexican-style stewed tomatoes
• 1 10 3/4 ounce can condensed nacho cheese soup
• 1 10 ounce package frozen whole kernel corn (2 cups)
• Shredded Mexican-style or cheddar cheese
   
  Instructions
   
  In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

  
  

  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Corn Bread-Topped Sausage Bake

Rating: 4.5 out of 5

Source: BHG Recipes

• 8 1/2 ounce package corn muffin mix
• 1 medium carrot, chopped (1/2 cup)
• 1/4 cup chopped onion
• 1/4 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 2 tablespoons vegetable oil
• 1 11 1/2 ounce can condensed bean with bacon soup
• 3/4 cup milk
• 2 teaspoons yellow mustard
• 1 pound cooked smoked Polish sausage, sliced
• Shredded cheddar cheese (optional)
  
  
  1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
  2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
  3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
   

Chicken Parmesan

Rating: 4.5 out of 5

This is a tasty little treat and was SUPER easy to toss into the crock pot. The flavors were fantastic at the end. Too bad Cameron can't tolerate mommy eating a lot of tomatoes because we had enough leftovers to last a while. Oh well. The recipe is from A Year of Slow Cooking.

Ingredients

2-4 boneless, skinless chicken breast halves (we used Chicken Thighs)
1/2 cup bread crumbs (we used Panko)
1/4 cup Parmesan cheese
1/2 t Italian Seasoning (we used Penzy's Italian Seasoning)
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce
Penne pasta (or whatever you have on hand)

Directions

1. Spread the 1 T of olive oil into the bottom of your crockpot stoneware insert.

2. Whip the egg with a fork in a separate bowl; mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish.

3. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings; place the chicken breast pieces in the bottom of the crock.

4. Layer 2-3 slices of mozzarella cheese on top; cover with entire jar of marinara sauce; close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

5. Serve with your favorite pasta.

Roast Pork and Veggie Burritos

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/roast-pork-and-veggie-burritos

Ingredients

• 1 1/2 cups shredded sharp cheddar
• 4 burrito-size (10-inch) flour tortillas
• 1 can (15 oz.) black beans, rinsed
• 1 cup Pulled Pork
• 1 cup chopped Roasted Peppers
• 1 cup Rice Pilaf
• 2 tbsp. EVOO

Directions:

1. Sprinkle some cheddar in middle of each tortilla. Layer beans, pork, peppers and pilaf on top; roll up burrito-style. Heat EVOO in extra-large skillet over medium heat; add burritos, tent with foil and toast well on both sides, 5 minutes total.

Pork Fried Rice

Rating: 4.75 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/pork-fried-rice-2

Ingredients

• 1/4 cup peanut oil
• 4 scallions, thinly sliced (white and green parts separated)
• 4 large eggs, lightly beaten
• 1 1/2 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 cup Pulled Pork
• 3 cups Rice Pilaf
• 2 tbsp. soy sauce
• 1 tsp. sesame oil

Directions:

1. In extra large skillet, heat 2 tbsp. peanut oil until very hot. Add scallion whites and stir-fry 30 seconds. Add eggs and scramble until set, 45 seconds; transfer to bowl. Add remaining 2 tbsp. peanut oil, garlic and ginger and stir-fry 1 minute. Add pork and stir-fry 45 seconds to heat through. Stir in pilaf and soy sauce and stir fry 2 minutes. Return eggs to pan with sesame oil and toss well. Top with scallion greens.

Pulled Pork Sandwiches and Cole Slaw

Rating: 4.5 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/lunch-recipes/pulled-pork-and-slaw-sandwiches

Ingredients

• 3/4 cup cider vinegar
• 2 tsp. sugar
• 1/2 tsp. crushed red pepper
• 2 1/2 cups coleslaw mix (7 oz.)
• Salt and pepper
• 2 tbsp. mayonnaise
• 3 cups Pulled Pork
• 1 tbsp. worcestershire sauce
• 4 hamburger buns

Directions:

1. In large bowl, whisk together 1/2 cup vinegar, sugar and crushed red pepper; add coleslaw and season with 1/2 tsp. each salt and pepper. Toss and let stand at least 15 minutes. Pour off liquid and stir in mayonnaise. In saucepan, cook pork, remaining 1/4 cup vinegar, worcestershire and 2 tbsp. water over medium heat to heat through, 2 to 3 minutes. Divide pork among buns, top with some slaw and serve remainder alongside.

Pork and Avocado Tacos

Rating: 4.5 out of 5 stars

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pork-and-avocado-tacos

Ingredients

• 2 tbsp. fresh lime juice
• 1 tbsp. honey
• 1 tbsp. chopped cilantro
• 2 1/2 tbsp. EVOO
• Salt and pepper
• 2 cups chopped iceberg lettuce
• 3 small radishes, sliced
• 2 avocados, diced
• 1 large tomato, diced
• 3 cups Pulled Pork
• 2 tbsp. hot sauce
• 12 taco shells or corn tortillas

Directions:

1. In medium bowl, whisk together lime juice, honey and cilantro; whisk in EVOO and a pinch each salt and pepper. Pour half of dressing into second medium bowl. Add lettuce and radishes to 1 bowl, avocados and tomato to other. Season warmed pork with hot sauce. Divide lettuce and radishes among taco shells; top with pork, avocado and tomato.

Fusilli with Chicken and Tomato Sauce

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/fusilli-with-chicken-and-tomato-sauce

Ingredients

• 1 box (16 oz.) fusilli pasta
• 2 tbsp. butter
• 3 cups Pulled Chicken
• 2 cups Tomato Sauce
• 6 oz. mozzarella, diced (1 1/2 cups)
• Salt and pepper
• 1/3 cup grated parmesan
• 1/4 cup chopped fresh parsley

Directions:

1. In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1/2 cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.

Spanish Rice with Shrimp

Rating: 4 out of 5

Source: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/spanish-rice-with-shrimp

Use your tomato sauce, roasted veggies and rice pilaf

Ingredients

• 4 cups Rice Pilaf
• 1/4 cup EVOO
• 4 cloves garlic, chopped
• 1 lb. peeled, deveined shrimp
• 1 tsp. smoked paprika
• 1 cup Tomato Sauce
• 1 cup chopped Roasted Peppers
• 1/4 cup chopped black olives
• 3 tbsp. chopped fresh parsley
• 4 lemon wedges

Directions:

1. In large nonstick skillet, heat pilaf in 2 tbsp. EVOO. Transfer to bowl. In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp. EVOO. Add tomato sauce and peppers and heat through. Return pilaf to pan, stir in olives and cook 1 minute. Serve with parsley and lemon wedges.

 

Rice Pilaf

20 50 70

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/rice-pilaf-2

Ingredients

• 3 tbsp. EVOO
• 3 onions, cut into 1/2 -inch pieces (about 4 1/2 cups)
• Salt and pepper
• 3 1/4 cups long-grain rice
• 2 1/4 cups chicken broth
• 4 bay leaves
• 16 oz. frozen peas

Directions:

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.
2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves. 

FREEZE IT! Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Halve the amount of onions and add 3 minced jalapeños.
• Use corn instead of peas and add chopped cilantro.
• Swap in 1 cup white wine for 1 cup broth.
• Add thyme or rosemary when cooking the onions.
• Omit the peas and stir in chopped olives and toasted almonds.

Pulled Chicken

15 50 65

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-chicken

Ingredients

• 4 lbs. skin-on, bone-in chicken breasts
• 4 lbs. skin-on, bone-in chicken thighs
• 2 tbsp. EVOO
• 2 lemons, cut into wedges
• 1 tsp. paprika
• 1 tsp. dried thyme
• Salt and pepper

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.
2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

More how-tos:
FREEZE IT! Divide into 1 1/2-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store fl at in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Use hot or smoked paprika instead of regular.
• Add a little bit of sesame oil in addition to the EVOO.
• Substitute limes for the lemons.
• Swap in tarragon for the thyme.

Roasted Veggies

25 30 55

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/side-dish-recipes/roasted-veggies

Ingredients:

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips
• 2 large onions, halved and sliced 1/2 inch thick
• 3 cloves garlic, minced
• Salt and pepper
• 5 tbsp. EVOO
• 1 large butternut squash (4 to 4 1/2 lbs.)—peeled, seeded and cut into 3/4 -inch cubes (8 cups if you are buying precut squash)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and 1/2 tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.
2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans. 
   
   
   More how-tos:
   FREEZE IT! Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and fl atten the bags. Seal and store flat in 2-gallon freezer bags.
   
   USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)
   
   CHANGE IT UP!
   • Brush the squash with maple syrup before roasting.
   • Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
   • Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
   • Toss the roasted squash with sesame oil and toasted sesame seeds after cooking. 

Tomato Sauce

10 150 160 Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/snack-spread-dip-recipes/tomato-sauce-3


Ingredients:

• 1/4 cup EVOO
• 8 cloves garlic, smashed and peeled
• 6 oil-packed anchovy fillets, chopped (optional)
• 1/4 tsp. crushed red pepper
• 1 cup red wine
• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes
• Salt

Directions:

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.
2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

More how-tos:

FREEZE IT! Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT! Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT UP!
• Add minced carrots with the garlic to sweeten the sauce.
• Bump the red pepper to 3/4 tbsp. for extra spice.
• Double the wine for a more intense flavor.
• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Pulled Pork

Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/pulled-pork

Ingredients:15 150 165

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded
• 6 cloves garlic, finely chopped
• 2 lemons, zested
• Salt and pepper
• 1/2 cup white wine (optional)

Directions:

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.
2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.
3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

More how-tos:

FREEZE IT! Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT! Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT UP!
• Add some oregano or rosemary to the rub.
• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.
• Toss the pork with adobo sauce, orange juice and beer in Step 2.
• Toss the pork with some BBQ sauce in the last 10 minutes.

Basics for the Freezer

Now that we have our little guy, being ready in the kitchen is so important. We need healthy, fast, and yummy meals. Last month, Rachael Ray's Magazine had a section on 1 month of make ahead meals. The concept is awesome, you make a few staples (pulled pork, tomato sauce, roasted veggies, pulled chicken, and rice pilaf) and freeze them. Then on the day you need to cook, pull out a few staple items, add a few new ingredients and presto dinner is on the table. Simple.  To see everything go to: http://www.rachaelraymag.com/food-how-to/grocery-shopping-tips/one-month-of-make-ahead-meals

Chicago Style Deep Dish Pizza

Rating: 4.75 out of 5

This was an instant winner. After a disappointing dinner at Chicago Unos, Brian and I decided it was time to tackle making these at home. We bought a set of cake pans and followed Annie's Eats directions. The results were just as good as I hoped. We doubled her recipe and put one in the freezer before we baked it.


Ingredients (double everything if you want to freeze one):
For the dough:
1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
¼ cup (1 3/8 oz.) yellow cornmeal
¾ tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
½ cup plus 2 tbsp. (5 oz.) water, at room temperature
1½ tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)
We added: uncooked pork sausage, salami, pepperoni, onions, black olives, garlic, green and red peppers, and spinach.

Directions:
To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed. Mix until blended, about 1 minute. Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.

Using your hands, coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

While the dough is rising, prepare the sauce. Melt the butter in a medium saucepan over medium heat. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar and increase the heat to medium-high. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes. Off the heat, stir in the basil and oil. Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle. Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.

Preheat the oven to 425˚ F. To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil. Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick. Transfer the dough to the pan. Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough. (We added all our other toppings before the final sauce and cheese) Spread the tomato sauce over the cheese and top with Parmesan. Bake until the crust is golden brown, 20-30 minutes. Remove from the oven and let rest 10 minutes before slicing and serving.

Freezer: Make as directed, but freeze before baking. Add a few minutes to the baking time, until the pork is fully cooked.