Time to resurrect the old blog - what do ya say?
So, I found myself at www.blogger.com today, perusing blog templates, mulling over catchy blog titles in my head. And, okay, I confess - I technically started a new blog. I thought I was being cute calling it "Meuniere Derriere," a little play on words courtesy of the French language. Meuniere being a cooking term meaning to lightly flour (fish, usually) and then pan fry in butter. Derierre meaning, of course, hindquarters. So basically, 'butter butt.' Unfortunately, butterbutt.blogspot.com was already taken (props to you, buddy) so I had to settle for another monicker. About point five seconds later, I realized that it was stupid to start a new blog when I had a perfectly good one lying in the shadows. And here I am. Viola.
So, why the sudden inspiration to pick up the pen (er. . . keyboard) again? Oh, you know, just ready to make another life change. Ready to turn it all around, start from scratch, kick it into shape. Gotta have an outlet for all this energy!
Mostly, I'm here because I'm tired of being fat and miserable. I used to joke that I was going to die of delicious causes. I guess the joke's just not that funny anymore. Now, the Lord's got a wacky sense of humor and He might take me out of this life just as I sink my teeth into a deep fried Oreo, but I'm just not gonna provide Him so many opportunities anymore. Treats are not treats when you eat them every day.
The Captain and I started making better food choices at the start of the year and, by and large, we've done pretty well. But we've started to lose our mojo and, well, we just spent four days in a fried green tomato haze in the beautiful Hostess city, so it's time to get our rears in gears and refocus.
After work yesterday, I was making a snack and talking to the Captain. Then I dropped this bomb on him:
Me: Hey, you want to lose some weight with me?
Cap'n: *crickets*
Me: {big, stupid smile}
Cap'n: Of course I want to lose some weight with you, baby.
*Five minutes later*
Me: Will you take me to Publix and buy me a cupcake?
He's a good man, y'all. The good captain's at work now and doesn't know how motivated I've gotten in the past 8 hours, so he'll be in for a surprise tonight. It's back to MyFitnessPal to log every morsel I eat and back to pounding the pavement with the Couch to 5K app.
It's gonna take lots of love and cheering on to get where I want to be, so time to get to it, gentle readers. LET ME HEAR YA SAY 'YEAHHHHHHHHH!'
[In case there was ever any doubt, yes, I am a huge dork. But I'm okay with it.]
Tuesday, April 24, 2012
Thursday, September 29, 2011
The Welshman's Wisdom
I used to work with a crazy guy from Wales.
My first ever grown up job was teaching English at a small alternative school in Southern Appalachia. What's an alternative school you may ask? Well, they are all a little different, but my school served about 100 students from Kindergarten to 12th grade who were either diagnosed with some form of Autism/Aspberger's Syndrome, or who had demonstrated bad behavior in a traditional high school. I worked with high school students, about 50 all told, and I taught each grade level (9-12) as I was the only English teacher at the school. Our school was made up of a strange amalgamation of students (whom I loved and who cracked me up all the time) and an even stranger mix of teachers. It takes a special person to work in that environment, that's for sure. Our talented woodshop teacher, Henderson, was formerly an actor in New York City; our horticulture teacher, Mr. Blanton, who was pushing 80 years old, was born on Blanton Branch, about a quarter-mile from the school and spent his life farming and preaching. Our math teacher, Kia, was a dreadlocked, militant Christian who didn't go to church, rode her motorcycle too fast, and smoked like a chimney.
Then there was Tom, the resident Welshman - law school drop out, world class kayaker who moved to the States chasing a girl he met in India, who would later become his wife. Tom was our history teacher, our American History teacher, who hated America and Americans and only taught so he could "colonize the natives." Tom was a phenomenal teacher, but he's a busker at heart - he now spends all of his free time performing magic tricks and tying balloon animals on sidewalks all across the South.
After hundreds of conversations at breakfast, during lunch and after school, there's one phrase that's lodged in my brain, and I always, always hear it with a Welsh accent:
"Even a blind squirrel finds a nut sometimes."
I've never felt much like a 'blind squirrel' (though I've met a few in my day, if you know what I'm talking about), but I do understand the idea of getting lucky, or being blessed. I sat down to start this post as a tribute to my awesome husband, but I think I'll save that for another day and give that subject the attention it deserves. For now, I'll think back to my first days of 'the real world,' my first job and my wonderful, memorable coworkers and I'll take a moment to be grateful for the good 'nut' that I found!
My first ever grown up job was teaching English at a small alternative school in Southern Appalachia. What's an alternative school you may ask? Well, they are all a little different, but my school served about 100 students from Kindergarten to 12th grade who were either diagnosed with some form of Autism/Aspberger's Syndrome, or who had demonstrated bad behavior in a traditional high school. I worked with high school students, about 50 all told, and I taught each grade level (9-12) as I was the only English teacher at the school. Our school was made up of a strange amalgamation of students (whom I loved and who cracked me up all the time) and an even stranger mix of teachers. It takes a special person to work in that environment, that's for sure. Our talented woodshop teacher, Henderson, was formerly an actor in New York City; our horticulture teacher, Mr. Blanton, who was pushing 80 years old, was born on Blanton Branch, about a quarter-mile from the school and spent his life farming and preaching. Our math teacher, Kia, was a dreadlocked, militant Christian who didn't go to church, rode her motorcycle too fast, and smoked like a chimney.
Then there was Tom, the resident Welshman - law school drop out, world class kayaker who moved to the States chasing a girl he met in India, who would later become his wife. Tom was our history teacher, our American History teacher, who hated America and Americans and only taught so he could "colonize the natives." Tom was a phenomenal teacher, but he's a busker at heart - he now spends all of his free time performing magic tricks and tying balloon animals on sidewalks all across the South.
After hundreds of conversations at breakfast, during lunch and after school, there's one phrase that's lodged in my brain, and I always, always hear it with a Welsh accent:
"Even a blind squirrel finds a nut sometimes."
I've never felt much like a 'blind squirrel' (though I've met a few in my day, if you know what I'm talking about), but I do understand the idea of getting lucky, or being blessed. I sat down to start this post as a tribute to my awesome husband, but I think I'll save that for another day and give that subject the attention it deserves. For now, I'll think back to my first days of 'the real world,' my first job and my wonderful, memorable coworkers and I'll take a moment to be grateful for the good 'nut' that I found!
Monday, September 26, 2011
Chicken Cordon Bleu. . .Light!
On Saturday, I had the distinct pleasure of accompanying my 79 year old grandpa to Sam's Club. We've had this Sam's Club visit in the works for a few weeks now, and we were both looking forward to it. Let me tell you, that man is the source of my amusement no matter where we are, and our trip to Sam's did not disappoint. Highlight of the trip, in the shampoo aisle:
Grandpa: "Where's the shampoo?"
Me: "Over here. What do you like, Head and Shoulders?"
Grandpa: "Nah, I don't like that."
Me: "How about some Pert Plus? It's two in one!"
Grandpa: "That looks okay." [Pause] "What's that (pointing to a bottle of Crew)?"
Me: "Oh, that's Crew. It's like the trendy men's shampoo. Makes you smell really. . .masculine."
Grandpa: "Give me that." *Puts jumbo sized bottle of Crew in the cart*
It was a doozy. Aside from the entertainment, Sam's was also good for some nice cuts of pretty cheap meat. I bought a scoop of boneless skinless chicken breast for $1.97/lb. It was a 15 pound scoop and it had eight breasts - can you do that math? These were the biggest chicken breasts I've ever seen. We took a few of them over the my brother and sister-in-law's place on Saturday to grill out (fabulous!). Today I thawed out one (that's right - one) breast so that I could make a nice dinner for Craig and I tonight. We had a delicious lightened version of Chicken Cordon Bleu, thanks to Taste of Home. For the full recipe, please see Light Chicken Cordon Bleu Recipe at Taste of Home. I followed the recipe closely, making a few changes in seasoning based on our taste, and subbing buttermilk and Special K for plain milk and Corn Flakes, because that's what I had on hand. We both really enjoyed our dinner - it felt decadent, but it didn't break the 'calorie bank.' Score!
Grandpa: "Where's the shampoo?"
Me: "Over here. What do you like, Head and Shoulders?"
Grandpa: "Nah, I don't like that."
Me: "How about some Pert Plus? It's two in one!"
Grandpa: "That looks okay." [Pause] "What's that (pointing to a bottle of Crew)?"
Me: "Oh, that's Crew. It's like the trendy men's shampoo. Makes you smell really. . .masculine."
Grandpa: "Give me that." *Puts jumbo sized bottle of Crew in the cart*
It was a doozy. Aside from the entertainment, Sam's was also good for some nice cuts of pretty cheap meat. I bought a scoop of boneless skinless chicken breast for $1.97/lb. It was a 15 pound scoop and it had eight breasts - can you do that math? These were the biggest chicken breasts I've ever seen. We took a few of them over the my brother and sister-in-law's place on Saturday to grill out (fabulous!). Today I thawed out one (that's right - one) breast so that I could make a nice dinner for Craig and I tonight. We had a delicious lightened version of Chicken Cordon Bleu, thanks to Taste of Home. For the full recipe, please see Light Chicken Cordon Bleu Recipe at Taste of Home. I followed the recipe closely, making a few changes in seasoning based on our taste, and subbing buttermilk and Special K for plain milk and Corn Flakes, because that's what I had on hand. We both really enjoyed our dinner - it felt decadent, but it didn't break the 'calorie bank.' Score!
(Photo taken from www.tasteofhome.com)
Sunday, September 25, 2011
My Fitness Pal
About a month ago, I got connected with a fancy pants personal trainer (FPPT hereafter) in hopes of improving my health and boosting my fitness level. FPPT and I have been meeting once a week, going over nutrition and strength training. Overall, it's been a good experience, but I'm ready to branch out on my own and save my money. At the end of the day, FPPT isn't giving me anything I can't get for free. I did already cut a check for another month, but after this month, I'll be cutting ties and going it alone.
Sometime in the past year, everyone in my family got turned on to a great web site - My Fitness Pal. My Fitness Pal is essentially a calorie counter, but it has lots of other cool features, too. When you first sign up for your FREE account, you can fill in information such as your age, current weight, height and activity level and receive a daily calorie goal in order to lose weight. The database of foods is seemingly endless; I almost never have trouble finding the item I'm looking for. Best of all, they have an awesome mobile app so I can quickly log my foods all throughout the day. The mobile app even has the ability to scan barcodes. How cool is that?! I love opening the fridge, pulling out an item and scanning it with my phone. Talk about simple.
Aside from being a food tracker, the program can also track your exercise and show you the calories you've burned. It will even give you credit for the calories you've burned in your daily calorie allowance - reminds me of bonus points in the old Weight Watchers program. For optimal weight loss, you would ideally work out and not eat any of these bonus calories, but now and then it's nice to have a little wiggle room to indulge in something you really want.
One other aspect that I like is that My Fitness Pal also functions as a social networking site. You can 'friend' people you know, follow their progress (such as pounds lots, exercises complete) and then you can cheer them on by leaving a comment. I'm only friends with my parents, my aunt and my cousin, but maybe I'll soon be friends with you, too. The site also boasts lots of message boards and personal fitness blogs which are always helpful for extra motivation or just new recipe ideas.
If you haven't checked it out before, head over to My Fitness Pal and sign up for your free account!
Sometime in the past year, everyone in my family got turned on to a great web site - My Fitness Pal. My Fitness Pal is essentially a calorie counter, but it has lots of other cool features, too. When you first sign up for your FREE account, you can fill in information such as your age, current weight, height and activity level and receive a daily calorie goal in order to lose weight. The database of foods is seemingly endless; I almost never have trouble finding the item I'm looking for. Best of all, they have an awesome mobile app so I can quickly log my foods all throughout the day. The mobile app even has the ability to scan barcodes. How cool is that?! I love opening the fridge, pulling out an item and scanning it with my phone. Talk about simple.
Aside from being a food tracker, the program can also track your exercise and show you the calories you've burned. It will even give you credit for the calories you've burned in your daily calorie allowance - reminds me of bonus points in the old Weight Watchers program. For optimal weight loss, you would ideally work out and not eat any of these bonus calories, but now and then it's nice to have a little wiggle room to indulge in something you really want.
One other aspect that I like is that My Fitness Pal also functions as a social networking site. You can 'friend' people you know, follow their progress (such as pounds lots, exercises complete) and then you can cheer them on by leaving a comment. I'm only friends with my parents, my aunt and my cousin, but maybe I'll soon be friends with you, too. The site also boasts lots of message boards and personal fitness blogs which are always helpful for extra motivation or just new recipe ideas.
If you haven't checked it out before, head over to My Fitness Pal and sign up for your free account!
Saturday, September 24, 2011
*Tap, Tap* Is This Thing On?!
After nearly three months, I've decided to return to my blog. Since I'm no longer living in Colorado cooking in the world's tiniest kitchen, and since cooking for two months straight did nothing good for my waistline, I've decided to revamp the blog. New name, new look, new focus.
I hope you'll check in with me as I post about every number of things from heath and fitness, to home decor, to gardening (maybe!) to random musings. I'm looking forward to a new season of life, how about you?
I hope you'll check in with me as I post about every number of things from heath and fitness, to home decor, to gardening (maybe!) to random musings. I'm looking forward to a new season of life, how about you?
Saturday, July 9, 2011
Roasted Almond-Chocolate Chip Cookies
A few weeks ago, I stumbled upon a great new cookbook, The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg. The book contains 125 recipes which are intended to be shared with new neighbors, new moms, friends recuperating from surgeries, etc. Many of the main dishes can be frozen and reheated, all of them look simply delicious, and each seems to be very simple to make. I like the idea of taking care of friends and neighbors, and I'm a firm believer that sharing homemade food with someone shows great love and provides a great deal of comfort. I highly recommend this book!
You can preview many of the recipes from the book here, at The Good Neighbor Cookbook's web site. My favorite recipe is not listed on the web site, so I'm going to share it with you here. Hope I'm not breaking any laws :)
These cookies were incredible. At first I though something had gone terribly wrong. The cookies were totally flat and packed with 'stuff'. They just looked funny. So funny, in fact, that I had to give an all call on Facebook to see if any of my friends could figure out what went wrong. I just assumed it was a high altitude baking issue. But then. . .I tried one. Holy smokes! Best cookie I've ever had, hands down. I'm not going to share with you how many of these cookies I consumed, or how quickly they were consumed. I did have a little help from my husband, who also loved them. If you're a fan of salty and sweet, I really suggest you try these!
Roasted Almond-Chocolate Chip Cookies
Prep time: 20 mins
Total time: 50 mins
Makes 40 cookies (made 40 exactly for me!)
2 cups all-purpose flour, spooned and leveled
3/4 tsp baking soda
3/4 tsp kosher salt
12 Tbs (1.5 sticks) unsalted butter, at room temp
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups (12 ounces) semisweet chocolate, chopped or chips (I used Ghiradelli)
1/2 cup unsalted roasted almonds, chopped (I used salted because I love the salty/sweet combo)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. (Or just spray 'em with Pam if, like me, you have no parchment paper.)
In a medium bowl, whisk together the flour, baking soda, and salt. (Using a whisk really worked wonders - looked like it had been sifted!)
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla. With the mixer on low speed, gradually add the flour mixture. Stir in the chocolate chips and almonds.
Drop the dough in heaping tablespoon-size balls 2 inches apart onto the prepared baking sheets. Bake, rotating the sheets halfway through the baking time, until the edges are golden and the centers are just set, 12 to 15 minutes. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire rack.
The authors also provided a 'cook's tip' about freezing the dough, which I did. I scooped out the extra dough (heaping tablespoons again) onto cookie sheets, stuck them in the freezer for 10 minutes to set, the placed the dough balls in a freezer bag and popped them in the freezer. I can't even begin to tell you how good the frozen dough was - we ended up eating frozen cookies because they were just as good, if not better, than warm ones!
Go get to baking, then come back by and let me know what you thought of these delicious cookies!
You can preview many of the recipes from the book here, at The Good Neighbor Cookbook's web site. My favorite recipe is not listed on the web site, so I'm going to share it with you here. Hope I'm not breaking any laws :)
These cookies were incredible. At first I though something had gone terribly wrong. The cookies were totally flat and packed with 'stuff'. They just looked funny. So funny, in fact, that I had to give an all call on Facebook to see if any of my friends could figure out what went wrong. I just assumed it was a high altitude baking issue. But then. . .I tried one. Holy smokes! Best cookie I've ever had, hands down. I'm not going to share with you how many of these cookies I consumed, or how quickly they were consumed. I did have a little help from my husband, who also loved them. If you're a fan of salty and sweet, I really suggest you try these!
Roasted Almond-Chocolate Chip Cookies
Prep time: 20 mins
Total time: 50 mins
Makes 40 cookies (made 40 exactly for me!)
2 cups all-purpose flour, spooned and leveled
3/4 tsp baking soda
3/4 tsp kosher salt
12 Tbs (1.5 sticks) unsalted butter, at room temp
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups (12 ounces) semisweet chocolate, chopped or chips (I used Ghiradelli)
1/2 cup unsalted roasted almonds, chopped (I used salted because I love the salty/sweet combo)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. (Or just spray 'em with Pam if, like me, you have no parchment paper.)
In a medium bowl, whisk together the flour, baking soda, and salt. (Using a whisk really worked wonders - looked like it had been sifted!)
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla. With the mixer on low speed, gradually add the flour mixture. Stir in the chocolate chips and almonds.
Drop the dough in heaping tablespoon-size balls 2 inches apart onto the prepared baking sheets. Bake, rotating the sheets halfway through the baking time, until the edges are golden and the centers are just set, 12 to 15 minutes. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire rack.
The authors also provided a 'cook's tip' about freezing the dough, which I did. I scooped out the extra dough (heaping tablespoons again) onto cookie sheets, stuck them in the freezer for 10 minutes to set, the placed the dough balls in a freezer bag and popped them in the freezer. I can't even begin to tell you how good the frozen dough was - we ended up eating frozen cookies because they were just as good, if not better, than warm ones!
Go get to baking, then come back by and let me know what you thought of these delicious cookies!
Tuesday, July 5, 2011
Menu Plan
Once again, it's Menu Plan Monday Tuesday! What's this all about? Check out the hundreds of weekly menu plans over at OrgJunkie.com!
The husband and I had a very hectic shopping trip to the local Safeway this morning. Y'all, I love grocery shopping. Why? I have no idea. But I do. We've been doing our shopping at the local Wal-Mart. I'm not a big fan of Wal-Mart, but this is a pretty nice one and I've done fine shopping there. But I wanted to branch out and try a new store. Bad idea. It was pretty much a disaster. So, next week, we'll be back at the Wal-Marts.
Here's a rough outline of this week's menu plan - I don't know what day each of these meals will occur on, so I'll just label them Meal 1, 2, 3, etc.
Meal 1: Chicken and Dumplins (my granny's recipe, except with egg noodles because they don't sell dumplins at Safeway), braised cabbage, green beans.
Meal 2: Tacos! We bought the kit with the hard & soft shells, seasoning and sauce. Doesn't get much simpler!
Meal 3: Peking Pork Chops, fresh corn on the cob (wrap each shucked ear in wet paper towels and microwave it for about 5 minutes - it's fabulous!), baked potatoes (I do know that's two starches. Sorry, Mom!)
Meal 4: Ham steak (this is also cooked in the microwave - glory be), my insanely delicious cheese grits, braised cabbage
Meal 5 (maybe): Mojo Chicken Quarters (using the homemade Mojo recipe I posted last week), yellow rice, beans.
We'll probably eat leftovers one night and go out another night. We're going out on Sunday to celebrate our one month anniversary. Hooray! :)
Happy cooking, happy eating!
http://orgjunkie.com/2011/07/menu-plan-monday-july-411.html
The husband and I had a very hectic shopping trip to the local Safeway this morning. Y'all, I love grocery shopping. Why? I have no idea. But I do. We've been doing our shopping at the local Wal-Mart. I'm not a big fan of Wal-Mart, but this is a pretty nice one and I've done fine shopping there. But I wanted to branch out and try a new store. Bad idea. It was pretty much a disaster. So, next week, we'll be back at the Wal-Marts.
Here's a rough outline of this week's menu plan - I don't know what day each of these meals will occur on, so I'll just label them Meal 1, 2, 3, etc.
Meal 1: Chicken and Dumplins (my granny's recipe, except with egg noodles because they don't sell dumplins at Safeway), braised cabbage, green beans.
Meal 2: Tacos! We bought the kit with the hard & soft shells, seasoning and sauce. Doesn't get much simpler!
Meal 3: Peking Pork Chops, fresh corn on the cob (wrap each shucked ear in wet paper towels and microwave it for about 5 minutes - it's fabulous!), baked potatoes (I do know that's two starches. Sorry, Mom!)
Meal 4: Ham steak (this is also cooked in the microwave - glory be), my insanely delicious cheese grits, braised cabbage
Meal 5 (maybe): Mojo Chicken Quarters (using the homemade Mojo recipe I posted last week), yellow rice, beans.
We'll probably eat leftovers one night and go out another night. We're going out on Sunday to celebrate our one month anniversary. Hooray! :)
Happy cooking, happy eating!
http://orgjunkie.com/2011/07/menu-plan-monday-july-411.html
Tuesday, June 28, 2011
Menu Plan Monday . . . A Day Late!
Better late than never, right? This is my first time linking up to Menu Plan Monday over at I'm an Organizing Junkie. I've been a long time reader, but this is my first post! Check out the original site for more ideas:
Tuesday: Crock Pot Lemon Chicken with baked potatoes & broccoli.
Wednesday: Taco Soup (Paula Deen's recipe) with Cheese Quesadillas.
Thursday: Italian Roast Beef Sandwiches with Oven Fried Zucchini Sticks.
Friday: Pulled Pork Sandwiches with Cole Slaw and Corn on the Cob.
Saturday: Leftover Taco Soup or Italian Beef.
Sunday: Out!
Monday: Teriyaki Chicken Wings with Carrot-Ginger Rice & Sugar Snaps
Check out the recipes for mojo pork and peach salsa in the post below! Happy eating!
Tuesday: Crock Pot Lemon Chicken with baked potatoes & broccoli.
Wednesday: Taco Soup (Paula Deen's recipe) with Cheese Quesadillas.
Thursday: Italian Roast Beef Sandwiches with Oven Fried Zucchini Sticks.
Friday: Pulled Pork Sandwiches with Cole Slaw and Corn on the Cob.
Saturday: Leftover Taco Soup or Italian Beef.
Sunday: Out!
Monday: Teriyaki Chicken Wings with Carrot-Ginger Rice & Sugar Snaps
Check out the recipes for mojo pork and peach salsa in the post below! Happy eating!
Monday, June 27, 2011
Mojo Boston Butt & Peach Salsa
Whew, boy, do I have some things to share! If you've bookmarked my blog and come by each day looking for a new post, I sincerely apologize. I can only update when I come to the public library to mooch off of their free wi-fi. My library visits have been about a once a week occurrence. Patience, grasshopper.
Let me get down to business and tell you about the most delicious meal I have made in a long time. Last week, I wanted to buy a Boston Butt pork roast, to cook in my crock pot. My intention was the buy the roast, place it in the pot, and dump an entire bottle of Goya's Mojo marinade on top. Easy peasy. Well, apparently in the great state of Colorado, they don't eat much Cuban food. My local Wal-Mart was fresh out of Boston Butts and they had no mojo of any kind. So, my obliging husband drove me to City Market (the local grocery store) at 9:30 one night so that I could find it. I searched high and low, studying every item on the Hispanic food aisle (a huge aisle I might add). When it was no where to be found, I enlisted the help of an employee. Nothing. She helped me look, all the while repeating that she'd "never even heard of that." Ugh.
City Market did have a nice, plump butt for cheap, so I snatched it up and decided to get creative with my Mojo. I knew the marinade had a ton of garlic and citrus, so I purchased a few oranges, limes and some apple cider and made my way back to the parking lot where my husband and our dog were patiently waiting for me.
My misfortune turned out in my favor - that pork was banging! Now, I have a fancy crock pot with a cast iron insert that allows you to brown the meat right in the crock pot, but I didn't bother going through the hassle, I just plopped it right in there. Creating the marinade was a bit of work - it took me about 35 minutes from start to finish. I'm going to try to write out the ingredients without forgetting anything:
Juice of two oranges (tangerines, navels, whatever)
Juice of two limes
zest from half of one orange
zest from one lime (my zester in a pairing knife - I like to keep it real)
About 8 cloves of garlic, chopped up
1/4 cup of olive oil
1 Tbsp of apple cider vinegar
Lawry's Season Salt
Pepper
2 bay leaves
2 onions
All I did was halve the onions, then slice them into half rings. I scattered them on the bottom on the crock pot. Then I plopped the roast on top. After that, I mixed up all the citrus juice, zest, garlic, oil, vinegar, and seasonings. I'm not a very precise person - I don't know how much salt, pepper, etc. Just guesstimate. After mixing those items in a bowl, I poured them on top of the roast, and threw two bay leaves in just for fun. The photo below shows what the roast looked like just before I put the lid on to let it cook:
Mmmm. My mouth waters just thinking about it. Anyway, I set it to cook on high for about six hours. The meat was tender and delicious when it finished. The bone came right out and I was able to take it out in chunks and effortlessly shred it with two forks.
The first night, I served the shredded pork over black beans and yellow rice (also very tasty), and spooned extra mojo marinade on top (disclaimer: I took out most of the liquid and boiled it down just to be sure there was no raw pork bacteria. That may or may not be necessary). We took this meal to a friend's house and served it along side a Caesar salad and crusty bread. It was a big hit! We left most of our leftovers there so our bachelor friends could enjoy it for a few more days.
I did, however, set some pork aside so that we could have carnitas the next day. They were to die for! I believe the term I used after I took the first bite was, "FABOO!" All I did was heat the shredded pork in a dry skillet until it got a little crunchy on the ends. Then we stuffed warm corn tortillas with pork, cheese, lettuce and homemade peach salsa. The peach salsa was incredible and really set off the meal. Quickly, here's how to make it:
Peel and dice up a few peaches. Ours weren't especially nice peaches and it was still great.
Add to the peaches:
A handful of chopped cilantro
Half of a jalepeno, finely chopped (and seeded, of course!)
A quarter of a small onion, finely chopped
A clove of garlic, finely chopped
A pinch of salt
The juice from about half of a lime
This stuff is addicting. Great on any Mexican style dish and excellent as a snack with tortilla chips.
Well, all this food talk has my belly rumbling - it's time for me to pack up, sling my backpack over my shoulder, and head out in search of lunch! Until next time. . .
Let me get down to business and tell you about the most delicious meal I have made in a long time. Last week, I wanted to buy a Boston Butt pork roast, to cook in my crock pot. My intention was the buy the roast, place it in the pot, and dump an entire bottle of Goya's Mojo marinade on top. Easy peasy. Well, apparently in the great state of Colorado, they don't eat much Cuban food. My local Wal-Mart was fresh out of Boston Butts and they had no mojo of any kind. So, my obliging husband drove me to City Market (the local grocery store) at 9:30 one night so that I could find it. I searched high and low, studying every item on the Hispanic food aisle (a huge aisle I might add). When it was no where to be found, I enlisted the help of an employee. Nothing. She helped me look, all the while repeating that she'd "never even heard of that." Ugh.
City Market did have a nice, plump butt for cheap, so I snatched it up and decided to get creative with my Mojo. I knew the marinade had a ton of garlic and citrus, so I purchased a few oranges, limes and some apple cider and made my way back to the parking lot where my husband and our dog were patiently waiting for me.
My misfortune turned out in my favor - that pork was banging! Now, I have a fancy crock pot with a cast iron insert that allows you to brown the meat right in the crock pot, but I didn't bother going through the hassle, I just plopped it right in there. Creating the marinade was a bit of work - it took me about 35 minutes from start to finish. I'm going to try to write out the ingredients without forgetting anything:
Juice of two oranges (tangerines, navels, whatever)
Juice of two limes
zest from half of one orange
zest from one lime (my zester in a pairing knife - I like to keep it real)
About 8 cloves of garlic, chopped up
1/4 cup of olive oil
1 Tbsp of apple cider vinegar
Lawry's Season Salt
Pepper
2 bay leaves
2 onions
All I did was halve the onions, then slice them into half rings. I scattered them on the bottom on the crock pot. Then I plopped the roast on top. After that, I mixed up all the citrus juice, zest, garlic, oil, vinegar, and seasonings. I'm not a very precise person - I don't know how much salt, pepper, etc. Just guesstimate. After mixing those items in a bowl, I poured them on top of the roast, and threw two bay leaves in just for fun. The photo below shows what the roast looked like just before I put the lid on to let it cook:
The first night, I served the shredded pork over black beans and yellow rice (also very tasty), and spooned extra mojo marinade on top (disclaimer: I took out most of the liquid and boiled it down just to be sure there was no raw pork bacteria. That may or may not be necessary). We took this meal to a friend's house and served it along side a Caesar salad and crusty bread. It was a big hit! We left most of our leftovers there so our bachelor friends could enjoy it for a few more days.
I did, however, set some pork aside so that we could have carnitas the next day. They were to die for! I believe the term I used after I took the first bite was, "FABOO!" All I did was heat the shredded pork in a dry skillet until it got a little crunchy on the ends. Then we stuffed warm corn tortillas with pork, cheese, lettuce and homemade peach salsa. The peach salsa was incredible and really set off the meal. Quickly, here's how to make it:
Peel and dice up a few peaches. Ours weren't especially nice peaches and it was still great.
Add to the peaches:
A handful of chopped cilantro
Half of a jalepeno, finely chopped (and seeded, of course!)
A quarter of a small onion, finely chopped
A clove of garlic, finely chopped
A pinch of salt
The juice from about half of a lime
This stuff is addicting. Great on any Mexican style dish and excellent as a snack with tortilla chips.
Well, all this food talk has my belly rumbling - it's time for me to pack up, sling my backpack over my shoulder, and head out in search of lunch! Until next time. . .
Sunday, June 19, 2011
Hello, world!
Hi there.
I'm Lauren. I can no longer count how many blogs I've started over the past ten years. I simply can't remember them all. But, never a quitter, I'm back at it again, this time to chronicle my adventures as a new wife, a budding cook, and an explorer in the High Rockies of Colorado.
Just a quick overview of my crazy story - I met my husband in November of 2010. We were married nine days ago in my parents' backyard. We moved from Florida to Colorado three days later. We'll be back in Florida soon, but we will spend the next two months together out West, where my husband works as a fly-fishing guide.
I have two months off from work (one little perk in the life of a teacher), so I've got nothing to do except cook and create in my tiny kitchen. How small, you ask? I'm going to estimate between 20 and 25 square feet. No oven. One microwave, one toaster oven, two hot plates that never get hot enough, and the Rolls Royce of crock pots (All Clad, baby!). Join me as I share recipes, stories, and funny moments from my crazy, unexpected life.
I'm Lauren. I can no longer count how many blogs I've started over the past ten years. I simply can't remember them all. But, never a quitter, I'm back at it again, this time to chronicle my adventures as a new wife, a budding cook, and an explorer in the High Rockies of Colorado.
Just a quick overview of my crazy story - I met my husband in November of 2010. We were married nine days ago in my parents' backyard. We moved from Florida to Colorado three days later. We'll be back in Florida soon, but we will spend the next two months together out West, where my husband works as a fly-fishing guide.
I have two months off from work (one little perk in the life of a teacher), so I've got nothing to do except cook and create in my tiny kitchen. How small, you ask? I'm going to estimate between 20 and 25 square feet. No oven. One microwave, one toaster oven, two hot plates that never get hot enough, and the Rolls Royce of crock pots (All Clad, baby!). Join me as I share recipes, stories, and funny moments from my crazy, unexpected life.
Subscribe to:
Posts (Atom)