Pulled Pork Sandwiches

 My day again. I decided on these pulled pork sandwiches. I have made them before. It's a recipe I got out of the Rachael Ray cookbook, but this time I didn't follow the recipe...I know what's new. It's hot here in Northern California, so I didn't want the oven on all day. 

 I seared a small pork roast, then placed in the slow cooker on high. Next, I roasted 2 red bell peppers, and 2 large jalapenos. When they were nice and charred and blistered, I placed them in a larger bowl covered tight with foil. When it is cool, take paper towels or gloves, and peel the skin off., the slice them in half and remove the seeds. If you like spicy leave in the seeds of the jalapeno, I did on one of them. I also. roasted a whole large head of garlic. For that, take the head of garlic and remove all the loose peel, next cut off the top of the head, exposing all the cloves of garlic, place it in foil with salt, pepper, and olive oil, wrap it tight, place on a cookie sheet, and put it in a 400 degree oven for 40 minutes, or until a knife inserted into the middle clove shows it's soft. I took 1 large white onion, sliced it, then seared it in a little bit of butter.

 In a blender, place 1/4 cup olive oil, the juice of 1 lemon, 2 tsp of dried rosemary, 2 tsp dried thyme, 1 handful of flat leaf parsley, squeeze all the garlic gloves out of the head, 1 of the red bell peppers, and the jalapeno with the seeds. Blend it until it's a thick paste (like a pesto). 

 Later, I took the roast out of the slow cooker (after it was done), placed it in the dutch oven, I poured the sauce I blended over the pork, added some of the drippings from the slower cooker in the pan around the pork, then poured 1- 28 oz can of diced tomatoes over the sauce, place the lid on the dutch oven, and placed it in a 350 degree oven for 30 minutes.

 After I took the pork out of the oven, I set it aside to let it rest. Meanwhile, I placed 2 split sandwich rolls on a cookie sheet, with provolone cheese on them, placed them in the oven until the cheese was melted. After that I shredded the pork, and placed it back in with the sauce. To serve, place the pork on the roll, put some of the red bell peppers, jalapenos, sauteed onions, and fresh spinach on top of them. It was a huge sandwich that I didn't finish. I didn't make anything to go with it.

 

 

Chicken Sandwiches with BBQ Onions

 Tonight was suppose to be Jake's night to cook, but I did it anyway. He claims when he said, "How about anything night?" It was getting him out of cooking.

 I made chicken sandwiches. I took boneless skinless chicken thighs, dipped them in egg and milk, then into flour, which was seasoned with salt pepper, smoked paprika, and red pepper flakes. Then I fried them, until done.

 For the BBQ onions, I started with small piece of chorizo, I cooked it through then added a little bit of olive oil, next I sliced 1 small red onion, added it to the chorizo and oil, I then added 1 bay leaf, covered it. I let it cook until the onions started to caramelized. After they were caramelized, I removed the bay leaf, added 1/2 cup balsamic vinegar, 2 tbs. Worcestershire sauce,  2 tbs. honey, and 1/4 tsp red pepper flakes. I covered it, and let it reduce into a thick syrup.

 To serve, I placed pepper jack and cheddar cheese on top of the chicken patty, I toasted the buns, placed a few tbs. of the onions on the top bun, placed the chicken patty on the bottom bun, and topped it with a spring lettuce mix. I served some tater tots on the side.

Here is a picture of the BBQ onions, I know it looks gross, but they were good!

Enchilada Casserole

 Tonight was my turn. I of course, wanted something easy and quick. I wanted enchiladas but didn't want to take time putting them all together. I thought I would try a casserole.

 I chopped 1 small yellow onion, 6 mini orange peppers, and 6 mini carrots. First I sauteed the onion, peppers, and carrots, until they were tender. I then added 2 cans of green enchilada sauce and 6 boneless skinless chicken breast tenders. I let it cook until the chicken was tender and falling apart. Next, shred the chicken. Place 1/4 of the sauce on the bottom of a deep baking dish, then 2 flour tortillas (taco size), then a layer of the shredded chicken, a layer of shredded spinach (fresh with stems cut off), a layer of onions, and yellow peppers, a layer of cheese, and lastly some of the leftover sauce. Keep repeating the layers until everything is used up.

 Place it in a 375 degree oven for 30 minutes. Then let sit for 5 minutes, cut into squares. I served it with sour cream.

Roasted Chicken, Potatoes, and Carrots

 I forgot to post this yesterday, so I thought I would post it tonight.

 Jake made this last night. He took chicken legs, potatoes, and carrots, seasoned them with rosemary, thyme, basil, oregano, lemon juice, olive oil, salt, pepper, and red pepper flakes. He placed them in a deep baking dish, and cooked them for 30 minutes at 400 degrees.

Chicken Strips, Couscous, and Spinach

 Tonight was my night to cook. Of course I wanted something really fast and easy, I went with chicken strips.

  For the chicken strips, I used skinless boneless ones. I dipped them in an egg wash (2 eggs and a splash of milk (lactose free 2%), then rolled them in some panko bread crumbs, seasoned with lemon pepper, salt, pepper, cayenne, thyme, basil, and oregano. I then placed them on a cookie sheet lined with parchment paper. I baked them in a 400 degree oven for 15 minutes.

  To go with them I made couscous. For it, I sauteed 1/2 of a small red onion, 1/2 of a red bell pepper, 2 cloves of garlic, and 1/2 of shredded carrot, in some olive oil. I then put the sauteed veggies in a small pot with 2 cups of chicken broth. Let that come to a boil and simmer for about 5 minutes (this lets the flavors combine together). Then add 1 box of couscous, cover, and remove from from heat, let set for about 7 minutes.

  For the veggie tonight I wanted creamed spinach, but it's filled with a ton of calories, so I thought I would try to make it healthier. I took 1/2 bag of fresh spinach and roughly chopped it, set aside. In a deep skillet I melted 2 tbs butter (margarine) with 2 tbs olive oil, then added 1/2 chopped red onion, 2 cloves minced garlic, and 1/4 chopped red bell pepper, saute until onion and pepper are tender. Next, I added the spinach and stirred until the spinach shrinks. Lastly, add seasoning, salt, pepper, freshly grated nutmeg (1/4 tsp), the zest of a lemon, the juice of a lemon, and 1 cup of chicken broth, 1/2 cup 2% lactose free milk, and 1/4 cup shredded pepper jack cheese. Simmer until sauce decreases by 1/2.

Hamburger Soup and Homemade Bread

 I have been lazy and not posting lately, but haven't been feeling great. Last night Jake made a fish chowmein.

 Tonight was a joint cooking night. Jake made the bread and I made the soup. I saw this recipe on Pioneer Woman on Food Network yesterday, but of course I changed it up. I didn't feel like going to the store today, so I used what was in the house.

 For the soup I chopped 1 medium size onion and 4 large cloves of garlic. In a large pot cook the hamburger (she started with 2lbs, but I used 1, and mine was lean) along with the onion and garlic. After this is all browned, drain any grease. It then called for 2 tbs. of tomato paste, which I didn't have (I guess I need to restock my pantry), so I made a roax to help thicken the sauce, I added 2 tbs flour to the grease, cooked out the flour for about a minute, next I added 4 cups of beef stock, 1 small can of tomato sauce, 1 14 1/2 oz can of diced tomatoes (she used whole tomatoes and then squished them up), then I added 4 potatoes that I cubed, 10 to 12 mini carrots cubed (she added 2 large carrots cut on a diagonal), 6 mini sweet orange peppers (she used 1 red, 1 yellow, and 1 green bell pepper chopped). Next, I added 1 1/2 tsp salt, 1 1/2 tsp pepper, 1 1/2 tsp oregano, 1 1/2 tsp basil, and 1/2 tsp cayenne pepper. I let it come to a boil, turned it down to medium covered it, and let it cook until the potatoes were soft, about 30 minutes.

 For the bread, Jake did a country loaf. Mix 2 cups of flour, 1 tsp. sugar, 1 package yeast in a large bowl. Add 2 cups very warm water. Beat with wire whisk, or elcetric mixer for 1 minute, scraping bowl frequently.Cover tightly with plastic wrap for 1 hour. Add 2 tbs oil, and 2 tsp salt. Stir in enough flour until soft and smooth. Next knead the bread for about 8 minutes, or until the dough is springy. Place dough in a greased bowl, cover and set aside for 1 hour. Place the dough on a greased cookie sheet, shape. then cover with plastic wrap for 45 to 50 minutes. Place in a 425 degree oven for 35 to 45 minutes, place an 8x8 pan on the lower oven rack filled with water.