Friday, October 26, 2012
Blue Jean Foodie Queen: Balsamic and Brown Sugar Glazed Pork
Blue Jean Foodie Queen: Balsamic and Brown Sugar Glazed Pork: This recipe turned out so great I couldn't wait to share it. It was so easy and my pickiest eater loved it! It will now become a regular mea...
Balsamic and Brown Sugar Glazed Pork
This recipe turned out so great I couldn't wait to share it. It was so easy and my pickiest eater loved it! It will now become a regular meal in our home. I already have a few ideas to tweak it up a notch.
Pork Roast (2-3lbs)
1Tsp Sage or Poultry Seasoning will work as well
1/2 Tsp Salt
1 heaping Tbsp of Garlic (crushed or minced)
1/2 Tsp Pepper (if using the Poultry Seasoning leave it out its already in the Seasoning)
1/2 -3/4 cup of water
Mix your Sage, Salt, Pepper and Garlic all together and rub all over the entire pork roast. Place it in your crock pot and water cook it on high for about 5hrs. Mix up the Glaze (recipe below) and add a nice amount 3-4 times over the top of the roast 3-4 times during the last hour of cooking. I simply kept it in a coffee cup next to my crock pot after I made it. Reserve a half cup or so to pour over before serving.
Glaze
1/2 cup of water
1Tbsp of Cornstarch
1/4 cup of Balsamic Vinegar
1/2 cup of Brown Sugar
3 Tbsps of Soy Sauce
Combine all ingredients for the glaze in a small saucepan and cook it at a medium temp until it becomes a little thick.
As I mentioned in the beginning I was thinking on tweaking this a little. I wasn't sure how it was going to turn out and what it was going to taste like. After eating it I thought it would have been great to add a mixture of different vegetables with it and serve it over rice. I would want to use some veggies that would be a little crisp such as snow peas in the pod and perhaps some broccoli.You could even pull the pork then add the sauce and serve on sandwiches. I think the possibilities with this recipe are almost endless. I hope you enjoy it as much as my family did!
Pork Roast (2-3lbs)
1Tsp Sage or Poultry Seasoning will work as well
1/2 Tsp Salt
1 heaping Tbsp of Garlic (crushed or minced)
1/2 Tsp Pepper (if using the Poultry Seasoning leave it out its already in the Seasoning)
1/2 -3/4 cup of water
Mix your Sage, Salt, Pepper and Garlic all together and rub all over the entire pork roast. Place it in your crock pot and water cook it on high for about 5hrs. Mix up the Glaze (recipe below) and add a nice amount 3-4 times over the top of the roast 3-4 times during the last hour of cooking. I simply kept it in a coffee cup next to my crock pot after I made it. Reserve a half cup or so to pour over before serving.
Glaze
1/2 cup of water
1Tbsp of Cornstarch
1/4 cup of Balsamic Vinegar
1/2 cup of Brown Sugar
3 Tbsps of Soy Sauce
Combine all ingredients for the glaze in a small saucepan and cook it at a medium temp until it becomes a little thick.
As I mentioned in the beginning I was thinking on tweaking this a little. I wasn't sure how it was going to turn out and what it was going to taste like. After eating it I thought it would have been great to add a mixture of different vegetables with it and serve it over rice. I would want to use some veggies that would be a little crisp such as snow peas in the pod and perhaps some broccoli.You could even pull the pork then add the sauce and serve on sandwiches. I think the possibilities with this recipe are almost endless. I hope you enjoy it as much as my family did!
Tuesday, October 23, 2012
Blue Jean Foodie Queen: Homemade Carnitas
Blue Jean Foodie Queen: Homemade Carnitas: I have tried out many a Carnita recipe and passed them along but this one is by far the best tasting yet! Try it if you like it fine if not ...
Homemade Carnitas
I have tried out many a Carnita recipe and passed them along but this one is by far the best tasting yet! Try it if you like it fine if not then drive to the local corner store on Sat or Sun morning!
1 Pork Roast (cut into chunks leaving the fat on)
EVOO
Chicken Bouillon (2 heaping tablespoons)
Sauzon (or Adobo)
Garlic Salt
Take the cut up Pork and rub the fat with some EVOO then season the fat with the Garlic Salt and season all of the Pork with the Sauzon. Place it all fat side down in a greased baking pan. Add a spoonful of the Chicken Bouillon to the front and to the back of the pan. Add in a few cups of water cover and bake for a few hours at 350 I let it go about 3hrs. You want the water to cook out so don't overfill it. Once the water cooks out and the Pork is tender you will notice that the fat has made a grease at the bottom of the pan. This is when I remove the cover and place the pan on the very bottom of the oven. It basically fries it up a bit without all the mess.
(Remember ALL my recipes are to make life EASY for you) Maybe a good 10 mins or so on the bottom like this. You want it to sizzle it up not to burn! After you make this a few times I promise it becomes so natural to you that you will just end up with the timer set in your head!
Serve this up with your tortillas and salsa whatever you choose to top it with! In our house we go all out some days others we just grab the tortillas and eat!
(Sorry pic was taken after my family attacked them! I try to move faster to get the pics for all of you sometimes the food is just to good)
1 Pork Roast (cut into chunks leaving the fat on)
EVOO
Chicken Bouillon (2 heaping tablespoons)
Sauzon (or Adobo)
Garlic Salt
Take the cut up Pork and rub the fat with some EVOO then season the fat with the Garlic Salt and season all of the Pork with the Sauzon. Place it all fat side down in a greased baking pan. Add a spoonful of the Chicken Bouillon to the front and to the back of the pan. Add in a few cups of water cover and bake for a few hours at 350 I let it go about 3hrs. You want the water to cook out so don't overfill it. Once the water cooks out and the Pork is tender you will notice that the fat has made a grease at the bottom of the pan. This is when I remove the cover and place the pan on the very bottom of the oven. It basically fries it up a bit without all the mess.
(Remember ALL my recipes are to make life EASY for you) Maybe a good 10 mins or so on the bottom like this. You want it to sizzle it up not to burn! After you make this a few times I promise it becomes so natural to you that you will just end up with the timer set in your head!
Serve this up with your tortillas and salsa whatever you choose to top it with! In our house we go all out some days others we just grab the tortillas and eat!
(Sorry pic was taken after my family attacked them! I try to move faster to get the pics for all of you sometimes the food is just to good)
Blue Jean Foodie Queen: Steak with Veggies and Red Sauce
Blue Jean Foodie Queen: Steak with Veggies and Red Sauce: This was something I just threw together the other night. It could be a recipe somewhere I don't know but it was all in my head and my famil...
Steak with Veggies and Red Sauce
This was something I just threw together the other night. It could be a recipe somewhere I don't know but it was all in my head and my family loved it! They asked why I never made it before.
Round Steak (cut into serving size pieces)
Red Sauce (recipe is posted in an earlier Blog I make it and can it)
Yellow Squash
Zucchini
1 Large onion
1 Red Pepper
1 Yellow Pepper
EVOO
Balsamic Vinegar
Simply take a large fryer pan add EVOO and Balsamic Vinegar and cook the steaks about 5mins each side. Add in the red sauce and the veggies and about a cup of water. Cover and cook for about 35-40 mins. Making sure to stir and flip the steaks over often so as not to burn. I cooked it on a medium flame. After the 35 -40 mins the steak was tender enough to cut with a fork and the water had cooked out of the sauce leaving a nice thick chunky sauce. It would be great served with pasta or rice! I however served it with a side of mashed potatoes and an Italian Salad for my picky eaters. This was another simple and delicious, healthy, home cooked meal with very little prep and cleanup.
Round Steak (cut into serving size pieces)
Red Sauce (recipe is posted in an earlier Blog I make it and can it)
Yellow Squash
Zucchini
1 Large onion
1 Red Pepper
1 Yellow Pepper
EVOO
Balsamic Vinegar
Monday, October 22, 2012
Blue Jean Foodie Queen: Shrimp Appetizers
Blue Jean Foodie Queen: Shrimp Appetizers: We buy shrimp in bulk at our local Sams Club as everyone in our house loves it. I had defrosted some the other night and not all was eaten. ...
Shrimp Appetizers
We buy shrimp in bulk at our local Sams Club as everyone in our house loves it. I had defrosted some the other night and not all was eaten. Being as frugal as I am I could not let it go to waste and I came up with this quick little appetizer as a late night snack. It was so delicious I may pull out some shrimp and make some for the football game tonight!
Shrimp (cooked cleaned and chilled)
Tortilla Chips
Sour Cream
Lemon Juice
Shrimp Sauce
I simply defrosted the shrimp in some cold water drained and let it soak in some lemon juice in the fridge for a few hours. Pulled out some Tortilla Chips added a dab of Sour Cream to each Chip and placed the Shrimp on and topped with a bit of Shrimp Sauce.
Shrimp (cooked cleaned and chilled)
Tortilla Chips
Sour Cream
Lemon Juice
Shrimp Sauce
I simply defrosted the shrimp in some cold water drained and let it soak in some lemon juice in the fridge for a few hours. Pulled out some Tortilla Chips added a dab of Sour Cream to each Chip and placed the Shrimp on and topped with a bit of Shrimp Sauce.
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