Balsamic Glazed Pork

This pork is delicious. The flavor is great, if you cook it right it just falls apart... mmmm.

I found this on Pinterest and made a few changes. This is a crockpot dish, with a little time in the oven.

You will need:
A large piece of pork. 2-3 pounds. Shoulder will work well, it will be less dry. You can use tenderloin, just watch it carefully. It will be less fatty.

Salt
Pepper
Sage
Garlic powder
1/2 cup water
3 cloves garlic crushed

1/2 cup water
1/4 cup balsamic vinegar (I used black cherry infused)
2 T soy sauce
1 T corn starch
1/2 cup brown sugar

Rub the pork with the first four ingredients. Put pork in the crockpot with 1/2 cup of water and the garlic cloves. If you are using a tenderloin, cook for 6 hours on low, you can cook a little longer if using something fatty.

After five hours make the glaze. Mix the last five ingredients in a saucepan over medium heat until thickened.
**you can do this two ways, I recommend using the oven**

In the crockpot brush the roast with the glaze every 15 minutes for the last hour. OR you can stick the pork in the broiler after glazing it, leaving it in only long enough for the glaze to caramelize.

Either way, you are going to love this. I made a sauce with the cooking liquid, throwing in a little more garlic and about 1 1/2 T of corn starch. The pork was a little dry, I used a loin and cooked it too long.

This is great with potatoes. It would be good with rice noodles. It would be FANTASTIC on a steamed bun with Asian slaw.

I am not kidding when I say this is delicious. Make it and you will be a kitchen rock star.

Butt Rub. That's right.

OK, this is not a recipe, but a recommendation. Buy this stuff. The website is www.buttrub.com. It is good on everything, no joke. Like popcorn. I drive to Ohio to get this stuff I love it so much. Try it, you will not be disappointed.

Pickled onions

These are so good. Cooper eats them right out of the jar. I prefer them with other things. I would recommend them in an arugula salad with a stinky cheese. They are an awesome contrast to anything fatty.

You will need:

3/4 cup red wine vinegar (use something infused, be adventurous!)
1 T salt
1 3/4 t sugar
Dash of hot sauce
one red onion sliced to your liking, for salads thinly sliced works the best

Mix first 4 ingredients. Add onion. Let sit for a few hours in the fridge. Done! These can stay in the fridge for experimenting!

Oopsie rolls

OK, these are not my creation, but they are surprisingly good!

I thought I would make them for Logan since he can't have bread, but he wasn't a fan. I, however; am in love.

These are easy. Maybe use them for breakfast sandwiches? They are light and fluffy and soft... mmmm.

You will need:

3 large eggs
pinch of cream of tartar
3 oz. Cream cheese (not softened)

Heat oven to 300°

Separate eggs. Mix cream cheese with yolks. It can be lumpy, don't worry!

Whip whites with cream of tartar until stiff. Gently fold in yolk mixture. Make fluffy piles on a baking sheet lined with parchment paper or non-stick foil. You should get six rounds. Bake for 30 minutes. Let cool.

They are a different texture from bread, they don't taste super eggy, so give them a try!

Peanut butter pie.

This is Kyle's favorite dessert. And it is soooo easy. Try this and you will be an instant rock star.

You will need:
Chocolate graham crust or Oreo crust
16 oz. Peanut butter
8 oz. Cream cheese
1/2-1 cup sugar
Milk
Cool whip or homemade whipped cream

Mix the cream cheese and peanut butter together. Add sugar as desired. I always add a full cup. Then add the milk to desired consistency.

Scoop into pie crust, smooth out, refrigerate for a little bit for best results. Top with whipped cream for serving.

That's it. Enjoy.

Pretzel Buns

I am a believer that a good burger can stand on its own. However, a good pretzel bun never hurt...
I made these babies today and they were delicious with our burgers. (My burger secret? Brown sugar and a wood burning grill.)

These take a little time, but they are worth it. Most is unattended, but give yourself about two hours.

You will need:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
2 T sugar
4 1/2 cups flour
4 T melted butter
2 tsp kosher salt
2 quarts water
1/4 cup baking soda
1 egg, beaten
Pretzel salt for sprinkling

This works best in a stand mixer, so that is how I will explain the recipe. You can use good old fashioned elbow grease, too!

Put warm water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Mix quickly and let sit for 5-10 minutes.

After the yeast blooms, add the flour, butter and salt, mix until a smooth dough forms. Cover and let sit for one hour.

Remove from bowl after an hour and put on a lightly floured surface. Punch down and form into balls. There is a trick to this, pull the 'outsides' out and tuck them into the middle. Then flip the dough over and just lightly turn it to form a ball. If you cup one hand and spin with the other it should work. Place these on a cookie sheet lined with parchment paper. (Or not, it will stick a little if you don't) Cover and let rise for 30 minutes.

Heat the oven at 425°, boil the water, and slowly slowly SLOWLY add the baking soda.

Once the buns rise, boil each for 30 seconds on one side, flip and boil for 30 more. Remove to pan, score the tops of the buns, brush with beaten egg and sprinkle with salt.

Bake for 15-20 minutes until brown and toasty! (Rack in the middle of the oven is ideal!)

When life hands you veggies, make Ratatouille!

Recently I catered a dinner for 70 people. I am super picky about my food, so I can promise this recipe is good. When faced with a choice between taste and presentation, I always pick taste. While this dish may look rustic, the flavors are not!

This recipe serves 6 as a main dish.
2 pounds tomatoes (I like Roma)
1/2 c. olive oil (don't skimp!)
2 onions thinly sliced
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
(Seed and cut these into chunks. Do NOT use green pepper!! Ew.)
1 large eggplant, cut into chunks
2 zucchini, cut into chunks
4 garlic cloves, crushed
1 T. Basil
1 T. Fresh thyme, chopped
Salt, pepper
1 lemon

Blanch tomatoes, peel and rough chop.

Salt every vegetable as you cook it! Don't be afraid, it brings out the flavor.
Sauté onions in some of the oil for a few minutes. Add the peppers and sauté 2 minutes more. Drain, add eggplant and more oil and sauté GENTLY for 5 minutes. Add remaining oil and zucchini and saute for 3 minutes.

Add garlic and tomatoes to the pan and cook gently. Add all vegetables back to the pan, toss with the fresh thyme and throw it all in the oven for at least 10 minutes. That gives it a yummy roasted flavor. Remove, toss with basil and juice of the lemon. If you need more salt, taste and add it now along with a bit of pepper.

Eat, enjoy!!