Queso Blanco

I love cheddar cheese queso so I decided to try the white queso dip and see if it is as good.  It is!  This dip is very cheesy and creamy.  I adapted the recipe from here.

Queso Blanco
3/4 lb. White American cheese, cubed or grated (I got it from the supermarket deli.  I asked for 3 slices on #10.  #10 is the setting for the blade for the thickness of the slice they cut on the meat and cheese slicer.)
1/4 lb. Monterey Jack cheese, cubed or grated
1/2 small white onion, minced
1 jalapeno pepper, minced
2 Tbsp. olive oil
1/2 cup heavy cream
1/2-1 cup milk (depending on how thick or thin you prefer your dip)
cilantro, diced roma tomatoes and jalapeno slices for garnish (optional)
            In a large skillet heat the olive oil and saute the onion and jalapeno.  Add the cheese and the heavy cream and 1/2 cup milk to the pan.  Heat on medium stirring constantly until cheese is melted. Add the additional milk until the dip is as thin as you desire.  Serve immediately.

Grilled Pineapple with Brown Sugar and Lime Glaze

Grilled Pineapple with Brown Sugar and Lime Glaze
1 ripe pineapple
1 cup light brown sugar
1/4 cup honey
1 tsp. cinnamon
juice of 1/2 lime
       Combine the brown sugar, honey, cinnamon and lime juice in a small bowl and set aside.
Trim the edges of the pineapple off.

      On a hot grill, sear the pineapple.  Brush the glazeover the sides and turn it to a new side every minute or so.

      Continue glazing and cooking until it reaches the color and sear you desire.  (For mine it's about 15-20 minutes total cooking time.)

    Remove the pineapple from the grill, slice it, cut out the center core ring and serve with a scoop of vanilla ice cream.  Yum!

Aloha! Restaurants

Restaurants near hotel:  Waikiki

Agostino's Pizza
(808) 469-7053
Call for directions.  Brick oven pizza.  Street Vendor
$

Tiki's Grill and Bar
http://tikisgrill.com
lunch menu
dinner menu
2013 award winner.  There were lots of things on their menu that other restaurants did not have.  I would like to try a couple of different things from this place!  Semi Casual.
Distance from hotel: walking- 338 ft.   map 
$$

Marukame Udon (Japanese noodles)
menu
Cafeteria style.  You choose your noodles, then you meat or vegetable, then your broth or sauce and add condiments.  Really good reviews.  Casual.
Lunch menu
Distance from hotel: walking- .6 miles, 12 minutes    map
$

Hula Grill
http://www.hulagrillwaikiki.com/
plantation bar menu
dining room menu
A hotel bar and grill (casual) or dining room (semi-formal).  The food has good reviews.
Distance from hotel: walking-  .4 miles, 8 minutes   map
$$

Dukes Waikiki
http://www.dukeswaikiki.com/
lunch menu
dinner menu
lunch buffet menu
barefoot bar menu
The barefoot bar is super casual.  The dining room might be semi casual.  Great reviews. Popular Hula Pie.  Kalua pork/ Hawaiian pizza.
Distance from hotel: walking-  .4 miles, 8 minutes   map
$$

Roy's Restaurant
http://royshawaii.com/
menu
Asian Fusion Steakhouse.  Reservations recommended.  Semi -formal to formal dress code.  Good reviews.  Higher end food.
Distance from hotel:  .8 miles, 16 minutes    map
$$$

Surf n Turf Tacos
http://surfnturftacos.com/
Mexican.  No online menu available.  Lots of tacos.  Beer battered fish taco.  Casual.
Distance from hotel:  .6 miles, 12 minutes   map
$

Arancino di Mare
http://www.arancino.com/
menu
Italian.  Lobster bisque.  Casual.
Distance from hotel: Inside the Marriott Beach Spa and Resort
$$

Hard Rock Cafe
http://www.hardrock.com/cafes/honolulu/
menu
Casual.
Distance from hotel:  walking- .8 miles, 15 minutes   map
$$

Pai's Deli
(no website)
4 1/2 star review.  Good sandwiches, big portions.  Casual.
Distance from hotel:  walking- .4 miles, 8 minutes   map
$

Ocean House
http://oceanhousewaikiki.com/
dinner menu
Semi-formal - formal dress.  This one has the coconut lobster skewers.
Distance from hotel: walking- .9 miles, 17 minutes   map
$$$

Beachhouse at the Moana
http://www.beachhousewaikiki.com/
dinner menu
moonlight serenade menu (prix fixe $55)
Semi-formal - formal dress.
Distance from hotel: walking-  .4 miles, 7 minutes   map
$$$

Hy's Steak House
http://www.hyshawaii.com/
dinner menu
Semi-formal - formal dress.
Distance from hotel: walking-  .2 miles, 4 minutes   map
$$$

dk Steakhouse
http://www.dksteakhouse.com/about.html
dinner menu
Semi-formal - formal dress.
Distance from hotel:  Inside the Marriott
$$$


The Oceanarium
http://www.pacificbeachhotel.com/Dining/The-Oceanarium-Restaurant
Reservations recommended.  This is a restaurant in a hotel, with and aquarium in the center.  One reviewer said to go before 5:30 for a 15% discount.  A mermaid swims through at 5:00pm.  This is a buffet.  A good place to go if you want all you can eat crab legs.  Dress is semi-formal.  About $45 per person.
Distance from hotel: walking- .2 miles, 3 minutes   map
$$$


Benihana
http://www.benihanaworld.com/
No menu online.  Tempanyaki.  Reservations recommended.  Semi-casual.
Distance from hotel: walking- 1.2 miles, 24 minutes  map
$$$


Tropics Bar and Grill
http://www.hiltonhawaiianvillage.com/dining/tropics-bar-and-grill
lunch menu
dinner menu
Casual.  Located in the Hilton Hotel.
Distance from hotel: walking- 1.3 miles, 24 minutes   map
Casual.
$$


The Beach Bar
http://www.moana-surfrider.com/dining/beachbar/
menu
Casual.  Located in the Moana Hotel.
Distance from hotel: walking- .4 miles, 7 minutes   map
$$

Jawaiian Irie Jerk Restaurant
http://www.jawaiianiriejerk.com/
menu
Caribbean cuisine. Casual.
Distance from hotel: walking- 2 miles, 42 minutes   map
$$

Meatballs with Pistachios and Lime Zest and Marinara

I love homemade meatballs and these are really good!  The addition of the chopped pistachios on top gives it a little crunch that is unexpected and the lime zest adds just a little freshness to the taste.  I have also included the recipe for the marinara sauce. 

Meatballs
1 lb. ground beef
1 lb. ground pork sausage
3/4 cup bread crumbs, Italian seasoned
1/4 cup grated parmesan cheese
2 eggs
2 Tbsp. garlic, minced
2 Tbsp. parsley
2 tsp. salt
2 tsp. pepper
           In a large bowl mix together all of the ingredients.  Do not over mix the meat or it will bceome tough furing the cooking.  Gently combining with your hands is the best method.

             Divide the meat in half and then quarters.  Make 3 meatballs from each quarter, 12 total.
Place the meatballs on a wire rack over a drip pan.

Bake at 300 for about 30 minutes or until there is no more pink inside.

Serve with marinara sauce.  Top with crushed pistachios and lime zest for a new flavor!

Marinara
4 cans tomato sauce  (4 oz.)
3 Roma tomatoes, diced
1 medium yellow onion, diced
1 Tbsp. EVOO
3 Bay leaves
2 Tbsp. garlic, minced
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. parsley
2 Tbsp. sugar
            Combine all the ingredients is a large skillet.  Cover and simmer on low for an hour.

            Discard the bay leaves before serving.

Grilled Artichokes with Lemon Aioli

  I have been eating artichokes for as long as I can remember.  Whenever they are big and on sale at the store I buy a couple.  They were a great treat when I was growing up.  We loved them and now my kids love them too!  We have always eaten them steamed with melted butter to dip the ends of the tender leaves in.  I have been wanting to try grilling them and finally got around to it.  I loved the flavor of the olive oil and parmesan cheese grilled into the artichoke.  The Lemon Aioli was really good too, however, after a few leaves dipped into it, I found myself missing the taste of the melted butter on my artichoke.  I finished the rest of my leaves with butter.  When my kids came home from school they devoured the remaining artichokes and loved the aioli.

Grilled Artichokes
   Cut the stem down to 1 inch from the bottom of your artichokes.  Then cut your artichokes in half and cut out and remove the choke fibers and the bottom quarter of purple-tipped leaves.  Place the artichokes in a pot of boiling water and boil for 15-20 minutes until the leaves are tender.  Remove them from the water and drain the water off.  Drizzle with olive oil and sprinkle on grated parmesam cheese.  Grill on high heat for 4-5 minutes until they are charred to your liking.

Lemon Aoli
1 cup mayo
2 tsp. lemon juice
1/2 tsp. grated lemon zest
1 tsp. minced garlic
1 tsp. EVOO
1/4 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
       Combine all of the ingredients in a small bowl and serve with the artichokes.

Crispy Pork Carnitas

I love pork tacos!  I like to cook a pork roast in the crockpot all day with seasonings and broth and make tacos with corn tortillas and pico de gallo.  I saw this recipe for crispy carnitas, which is cooked on the stove top and finished in the oven and decided to try it.  I added an ingredient at the end to make it more to my liking.  The sauce needed a little tempering from the savoriness so I added 1/2 cup sugar to the sauce as it was reducing.  It was the perfect amount and didn't really change the sauce flavor drastically, it just mellowed it a bit.  The paprika turns the reduced sauce into a black, charred color. 

Crispy Pork Carnitas
    3-4 pound pork shoulder or butt, fat trímmed and cut ínto 2 ínch píeces
    1 teaspoon salt
    1 tablespoon olive oíl
    3 cups water, divided
    3/4 cup orange juíce (2-3 oranges)
    1/4 cup líme juíce (2 límes)
    4 cloves garlíc, minced
    1 tablespoon chílí powder
    1 teaspoon cumín
    1 teaspoon oregano
    1/2 teaspoon pepper
    1/2 cup sugar
                 Cut the pork roast into 2 inch cubes.  Sprinkle the salt all over the pork.  In a large skillet heat up the olive oil and then sear the pork cubes on all sides until golden brown.

                  In a medium sized bowl add the orange juice, lime juice, garlic, chili powder, cumin, oregano, and pepper and stir together.  Pour over the pork cubes.  Next add 2 cups of water to the pan.  Bring to a boil, cover, turn to medium low heat and simmer for 2 hours, stirring every 30 minutes.  

                  Remove the pork form the skillet and lay it out on a broiler pan and let it cool for 10 minutes, then shred it.

                  While the pork is cooling, reduce the liquid in the pan.  Add the remaining cup of water and 1/2 cup sugar.  Turn the heat to medium and simmer the sauce until it reduces in half and thickens.

                 

                    Spoon the thickened sauce over the shredded pork.  Place the pan under the broiler for 5-6 minutes or until the pork is crispy around the edges.

Strawberry Shortcake Cupcakes

There are so many great cupcakes recipes out there and I want to make them all!  The problem I have is making the recipes work waaaaay up here at my elevation 5,354 feet.  High altitude means that the leavening agent has to be reduced and liquid increased.  The question is, how much?  Everytime I try a new recipe created at sea level I have to figure out how to recreate it for mile high altitudes.  The air up here is thinner and can't support the cake as it bakes, which results in many sunken middles.  The tricky part is changing the recipe so that you get a cupcake, light and fluffy, and not biscuits, dense and firm.  The above cupcakes are my latest result in a high altitude vanilla cupcake recipe.  I didn't take pictures of the first 2 attempts.  I should have to show you what I mean, but hindsight is 20/20, right?  They weren't pretty, but they did get eaten!  My kids loved them!  One batch was turned into dessert shooters in a cup with layers of frosting between crumbled cupcakes.  And since I mentioned the frosting...wow!  Talk about fresh strawberry taste!  A simple Meringue Buttercream with a strawberry puree added.  It is good enough to eat plain!  I did!  Too much!  The final result tasted just like strawberry shortcake, hence the name.

Vanilla Cupcakes for high altitude
1/2 cup butter, at room temperature
3/4 cup granulated sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 tsp. salt
1/3 cup milk
              In your mixing bowl combine the butter and sugar. Mix on medium until fluffy, about 4 minutes.  Add the eggs and vanilla and beat until combined.  In a medium bowl mix together the flour, baking powder and salt.  Add half of the dry mix to the butter and sugar and mix on low just until combined.  Add the milk and mix again just until combined.  Add the rest of the dry mix and turn off mixer as soon as it is barely combined.  Use a spatula to finish folding in any flour stuck to the edges of the bowl.  Spoon into paper baking cups in your muffin pan until 2/3 full.  Bake at 375 for 18 minutes, or until tops bounce back lightly when touched.  remove from the oven and cool completely before icing.

Meringue Buttercream with Strawberry Puree
Buttercream Meringue Frosting
3 large egg whites
3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cubed
1/2 pint strawberries
         In a small food processor chop the washed and hulled strawberries until pureed.  Strain them through a metal strainer to remove any chunks that may have missed being pureed.  Set aside.  Combine the egg whites and sugar in a medium sized, heat proof bowl. (I use a glass mixing bowl) Place the bowl over a pan of water and turn the heat on medium.  Use a candy thermometer to keep track of the temperature of the egg whites and sugar mixture.  Using a wisk, stir the mixture continuously until the temperature reaches 150 degrees.  It takes about 10-15 minutes for this part.  You need to keep stirring to keep the egg whites from cooking.  You will end up with a glossy white and thick mixture.  Pour this mixture into the mixing bowl for your stand mixer and place the wisk attachment on your mixer.  Turn the mixer on low for 2 minutes.  After 2 minutes turn it to medium for 5 minutes.  Then turn it to high for about 4-5 minutes until soft peaks form.  You are slowly cooling the egg whites and sugar. When it begins to form soft peaks add the cubed, soft butter one piece at a time and let it mix in completely.  Next add the strawberry puree and mix on medium for a minute.  The frosting may look a little grainy at this point, it's okay!  Don't worry!  Change to the paddle attachment on your mixer and turn the mixer up to high.  Mix the frosting until it becomes glossy and bright.  It takes mine about another 6-7 minutes.  Remove from the mixer and it's done!  You can use it right now, or let it chill for a few minutes if you want it a little stiffer.

Brazilian Lemonade

 I don't know why this is called "lemonade" when it is very obvious that it is made with limes!  I have read that Brazil has an abundance of limes, but that still doesn't explain the name to me.  I have seen this recipe many, many times and each variation of the recipe is always named, Brazilian Lemonade.  I love this drink!  It is definitely best served very cold, over ice.

Brazilian Lemonade (makes 2 servings)
2 limes, (the thin and shiny skinned limes taste the best, least sour and more fruit flavor!)
1/2 cup sugar
3 cups water
4 Tbsp. sweetened condensed milk
            Wash the limes really well to remove any dirt or wax on the skins.  Cut the limes in half, then quarters, and then eighths.  Put the limes into your blender jar.  Add the sugar and water.  Pulse on high for 10 seconds, 6 or 7 times.  Pour the liquid through a fine strainer into your serving pitcher.  Discard the bits of lime rind and pulp.  Add the sweetened condensed milk to the lime, sugar water and stir with a wisk until combined.  Serve cold, over ice.  Add lime slices on top as a garnish, if desired.

Flatbread with Ricotta, Artichoke and Red Onion

The smell of this cooking in the oven is so mouthwatering!  I have made this a few times for lunch in the last year.  My kids have always been at school when I baked it and I was able to eat it without having to share any.  Last Saturday I was craving this flatbread so I made it for dinner and was not surprised that my kids gobbled it up.  Sometimes I wish they were pickier eaters.  :)  No, actually I am very happy that they have adventurous tastebuds and are willing to try new things.

Flatbread

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbsp. olive oil, plus more for bowl   
• a pinch of cornmeal                                                                                                                                In a small bowl combine the yeast, sugar and water.   Set aside in a warm spot to allow the yeast to bloom for about 5-10 minutes.  In your mixer bowl add the flour and salt and stir them together.  When the yeast is foamy, add the oil to it and stir it in.  Add the yeast mixture to the flour and using the dough hook mix the dough on low speed until it starts to pull away from the edges of the bowl.  Turn the mixer to medium and let it knead the dough for 3-4 minutes.  Turn the mixer off. Gather the dough into a ball, grease the bottom of the bowl with extra oil and return the dough ball to the bowl.  Cover with plastic wrap and let it rise until it doubles in size and is spongy, about 45 minutes.  After rising, cut the dough in half for 9x13 size flatbread or into quarters for individual size.  Roll the dough out to 1/2 inch thick and place on a sheet pan sprinkled lightly with cornmeal.  Using a fork, poke holes in the dough to release air while baking and to prevent bubbles in the flatbread.  Drizzle lightly with olive oil.  Bake at 450 for 8 minutes.  Remove from oven.  Add toppings and bake again for 4-5 minutes.  
• 
  For the flatbread pictured above I spread on 1/2 cup of ricotta and then topped it with ground black pepper, artichoke hearts canned in water, and sliced red onion.  Then I drizzled just a little more olive oil over everything before the last baking.
 

 

Caramel Apple Mini Pies

I love making little handpies!  Whether they are folded over or full rounds like these they are more fun than making whole pies in pie pans.  I love pie crust and the ratio of filling to pie crust in handpies is why I love them so much!  These are a simple apple pie, with caramel drops added for a little extra flavor.  My easy pie crust recipe is located here: easy pie crust.  The filling recipe is below.

Caramel Apple Mini Pies (makes 9)
1 recipe of easy pie crust
2 large apples (you can choose your favorite variety!  I used Honeycrisp.)
2 Tbsp. flour
1/4 cup sugar
1 tbsp. cinnamon
1/2 cup caramel drops or squares/cut into eighths
 Glaze
1 cup powdered sugar
1 Tbsp. milk

           Cut the apples in half and remove the core.  I leave the peel on mine.  Dice the apple into small pieces.  In a medium bowl mix together the flour, sugar and cinnamon.  Add the apples and stir to coat.
Roll the pie dough out to 1/4 inch thick and cut 18 circles approx. 4 inch diameter.  Place 9 circles onto a cookie sheet lined with parchment paper.  Spoon the filling onto the circles.  Divide the caramel and place it on top of the filling of each pie.  Place another circle on top of each pie and seal the edges.  Cut two slits on the top of each pie for air release while baking.  Bake at 400 for 20-23 minutes or until crust is slightly golden.  Remove from the oven and cool slightly before adding glaze.  Mix the powdered sugar and milk together for the glaze.  Drizzle over each pie.  Let sit for about 15 minutes for the glaze to stiffen.

Orange Julius

Orange Julius, buttered, air-popped popcorn, and a card game called "Garbage" on Sunday evenings are one of the memories I have from childhood.   We had a very simple version of this frosty drink.  I have added a few ingredients to the recipe to make it a little creamier and more to my liking.

Orange Julius
1/2 can frozen orange juice concentrate (do not thaw!)
1/4 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1/2 cup water
1 Tbsp. vanilla
ice to fill blender
      Combine all the ingredients in your blender jar.  Fill the remaining space in with ice until it reaches about 2 inches from the top of the jar.  Place the lid on the blender jar and blend in high until smooth.  You may have to stir it a few times to move the ice down to the blades.  (Turn the blender off before stirring.)

Chocolate Covered Strawberries

Happy Valentines Day!  This is my family's favorite v-day treat.  I make them every year.  Strawberries dipped in chocolate and decorated with sprinkles.  I hope your day is filled with love!  :)

Potstickers and Sauce

I love Chinese food, or as the Chinese call it, "food".   Haha!  These potstickers are simple to make and much cheaper to have at home than ordering them in a restaurant.  The original recipe is from Martha Stewart.  I am not a huge fan of really salty soy sauce dips, so I made my own version of the dipping sauce which begins with an orange juice base.  It has a little less of the soy sauce but still a great flavor.  I also included the original sauce, in case you are a fan of the savory!

Potstickers and Sauce
36 wonton wrappers 
2 Tbsp. oil for frying, per batch of 12 wontons (I used vegetable oil)
1/2 lb. ground turkey
1 tsp. peanut oil
1 cup finely chopped bok choy shreds
1/2 tsp. fresh ginger, minced
1 clove garlic, minced
1 tsp. soy sauce
1/2 tsp. sesame oil
1/2 tsp. salt
1 large egg white
           Combine all the ingredients together in a medium mixing bowl. Lay out the wonton wrappers 12 at a time.  Set a small bowl of water nearby for sealing the edges.  Add approx. 2 tsp. of mixture to each wonton.  Wet your index finger with the water and run it along each edge of the wrapper.  Fold over the wraper to create a triangle.  You can fry them like this or you can wrinkle and press the edges together for a more traditional dumpling shape.  In a large frying pan heat over medium-high 2 Tbsp. of oil.  Add 12 wontons to the pan and let the edges brown for a minute or two.  Pour 1/3 cup water into the pan, immediately cover, turn heat to medium and let the dumplings steam for 5 minutes.

Potsticker Dipping Sauce (mine)
1 Tbsp.orange juice concentrate
2 tsp. soy sauce
1/2 tsp. rice vinegar
1/2 tsp. sesame oil
1/4 cup water
1 green onion, sliced
1 Tbsp. sugar
              In a small bowl combine all the ingredients and stir them together.

Soy Vinegar Sauce (Martha's savory dipping sauce)
1/2 cup soy sauce
1 tsp. rice vinegar
1/2 tsp. sesame oil
2 tsp. sugar
2 green onions, sliced
1 tsp. jalepeno pepper, minced
2 Tbsp. water
              In a small bowl combine all the ingredients and stir them together.

Yogurt Parfait with Granola and Strawberries and Blueberries

Another great way to eat homemade granola!  Layer yogurt (I like the Greek honey flavored), fresh fruit, granola and more yogurt on top.  This is best when served immediately!

Peanut Butter and Chocolate Granola Bars

Granola Bars made with my homemade granola from yesterday.

Peanut Butter and Chocolate Granola Bars
2 1/2 cups granola
1 cup Rice Krispie cereal
1/4 cup butter (1 stick)
1/4 cup creamy peanut butter
1/4 cup honey
1/4 cup brown sugar
2 tsp. vanilla
1 cup mini chocolate chips, divided
   In a medium bowl combine the granola and rice krispie cereal.  In a small saucepan over medium heat, stir together the butter, peanut butter, honey, brown sugar and 1/2 cup chocolate chips until combined and smooth.  Remove from the heat and stir in vanilla.  Pour over the granola mix and stir together until evenly coated.  Pour into 1/2 of a 9x13 pan and lightly push down with the back of your mixing spoon to pack it tightly into the pan.  Pour the remaining chocolate chips on top and gently push them into the granila mix.  Refrigerate for at least an hour before cutting and serving.  These are best when served cold from the refrigerator! When they are brought to room temperature they are a little messy.

Granola

My grandma Ruth made this all the time when I was a kid!  This granola, toasted homemade bread and hot chocolate were the staples for breakfast when we visited her.  I changed a few of the basic ingredients in the recipe, but the "sauce" is still the same.  My grandma's recipe calls for whole rolled oats, rolled wheat, wheat germ, bran and sesame seeds with coconut and sunflower seeds as optional.  Mine is just a little different.  The variations of this recipe are endless!  You could add quinoa, chia seeds, flax seeds, or any other healthy grains or seeds you desire!

Granola
3 cups rolled oats, whole, NOT quick oats
1 cup shredded coconut, sweetened
2/3 cup raw sunflower seeds
2/3 cup raw almond slices
1/4 cup sesame seeds
1/2 cup vegetable or canola oil
1/2 cup honey
1/2 cup brown sugar
1 Tbsp. vanilla
           On a broiler sheet or a 9x13 metal cake pan combine the rolled oats, coconut, sunflower seeds, almonds and sesame seeds.  Bake in a 300 degree oven for 30 minutes, stirring every 10 minutes, until all the ingredients are lightly toasted.  Meanwhile, in a small saucepan heat the oil, honey and brown sugar over medium heat until the sugar dissolves.  Remove from heat and stir in the vanilla.  After the oat mix is done toasting pour the liquid over the it and stir to combine.  Put the pan back in the oven for 30 minutes, stirring again every 10 minutes.  Remove from the oven and let it cool.  Store in an airtight container.

Crockpot Ranch Mushrooms

Crockpot Ranch Mushrooms
1 -16 oz. pkg. cremini (button) mushrooms, brushed clean.
3 tsp. ranch dip mix
1 stick butter
1 tbsp. dried chives
1/4 cup parmesan cheese
       Add all the ingredients together into a crockpot and cook on low for 3 1/2 hours.   

Oreo Marshmallow White Chocolate Popcorn

My 14 year old daughter calls this, "diabetes in a cup".  I call it Oreo Crack.  You can call it whatever you want, it is delicious no matter what it is named!

Oreo Marshmallow White Chocolate Popcorn
1 Box (2 bags) JollyTime Mallow Magic Popcorn, with the marshmallow topping packets
20 white chocolate melting drops
30 regular Oreos
        In the microwave pop the popcorn, one bag at a time.  Pour the popped corn into a big bowl and separate out the unpopped kernels and throw them away.  Place the oreos in a ziploc bag and gently crush them to small pieces, not dust, just small pieces.  Mix the oreos with the popcorn.  In a double boiler, or a small glass bowl placed over a small sauce pan with simmering water, melt the white chocolate drops.  Add the marshmallow liquid from the packets with the popcorn to the melted white chocolate.  Stir to combine and then pour over the popcorn and oreos and gently fold it in to coat everything.  You can eat it right away, (I like it warm!) but it will be a little greasy, sticky feeling.  If you refrigerate it for about 15 minutes it will help set up the white chocolate, or you can just cover the bowl and let it sit on the counter for an hour or so. 

Mandarin Orange Chicken Salad with Farfalle and Crispy Wonton Strips

As soon as I finished taking these pictures I sat down and started eating this salad.  It was about the third bite that I looked over and sitting on the counter was the bowl of freshly toasted and lightly sugared almond slices meant for the salad.  Oops!  Of course I spooned some over the salad I was eating, but they are not in the pictures.  The next time I make it, maybe I'll re-do the photos.  For now, just know that the almonds really do add to the flavor and texture of this salad.  My sister introduced me to the first version of this salad I have ever eaten and I called her for the dressing recipe.  I added the farfalle (bowtie pasta) and the crispy wonton strips to her recipe and created the above variation.

Mandarin Orange Chicken Salad with Farfalle and Crispy Wonton Strips:
1 head Romaine lettuce, chopped
1 lg. can mandarin oranges, drained
2 cups diced, grilled, chicken breast
2 cups of cooked farfalle (bowtie pasta) I used the mini pasta
4 green onions, sliced
1/2 cup sliced almonds toasted with 3 Tbsp. sugar
1 stalk celery, sliced thinly
15 wonton wrappers, cut into 8 rectangles and fried

Dressing:
5 Tbsp. Rice Wine Vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried parsley
2 tsp. sugar
1/4 cup EVOO
          Combine the vinegar, salt, pepper, parsley and sugar in a small bowl. With a wisk stir the ingredients together quickly while slowly pouring in the olive oil to help blend it together.

Pulled Pork Sandwiches

Everyone was so hungry on Sunday after church that they wouldn't let me take pictures of the whole crockpot filled with pulled pork so this one photo of my sandwich is all you get!  I'll share the recipe anyway.  We like to spoon Apple Bacon Coleslaw over the pork and then top it with some hot French Fried Onions, either homemade, or from the bag.  (These ones above are not the homemade kind.)

Pulled Pork
3-5 lb. pork loin roast, boneless
8 pepperoncini peppers
1 cup pepperoncini juice (from the jar the peppers came in)
2 tsp. salt
1 tsp. pepper
1 can chicken broth
2 bottles of your favorite bbq sauce
1/2 cup honey
    In a large crockpot place the pork roast and the peppers.  Pour the pepperoncini juice and the chicken broth over the roast and add the salt and pepper.  Cook on high heat until the roast is fork tender and falling apart, approximately 10 hours in my crockpot.  Turn off the crockpot and take the roast out.  Discard the peppers and liquid.  Rinse the crockpot and add the roast back into it.  Using 2 forks, shred the pork.  Mix the bbq sauce and honey together and pour over the shredded pork.  Stir to combine.  Return the heat to high and cook until pork and sauce are heated through before serving.

     

Apple Bacon Coleslaw

This is a "must have" when we make our pulled pork sandwiches.  It is so creamy and yet light tasting.  It makes an ordinary pulled pork sandwich extraordinary!
I altered the recipe from here to fit my tastes:http://www.ghettofoodie.com/fromCocktailDeeva/2012/08/19/apple-bacon-coleslaw/

Apple Bacon Coleslaw
1/4 head of green cabbage, thinly sliced
2 medium Granny Smith apples, cored and cut into matchsticks
6 green onions, sliced
8 slices of bacon, cooked and diced

Coleslaw dressing:
1 cup mayonnaise
1/3 cup honey
1/4 cup apple cider vinegar
1/4 cup frozen orange juice concentrate
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. pepper

    In a small bowl combine the ingredients for the dressing.  In a large bowl combine the cabbage, apples, onions and bacon. Pour the dressing over and stir together.

Fish Tacos with Cilantro Lime Coleslaw and homemade Tartar Sauce

I love watching the cooking channel!  One of my favorite shows is, "Eat St."  with all of the food trucks across the nation and the different kinds of food they serve.  This taco reminds me of that show!  It is totally something you would find on a gourmet food truck.  I have already shared my homemade Tartar Sauce recipe which you can find here.

Fish Tacos
   I used nice filets of cod.  I cut each filet lengthwise into 2-3 pieces.  I dipped each piece of fish in flour, then in 1 egg mixed with 1/2 cup buttermilk, and finally into a bowl of Panko breadcrumbs before I placed them in a frying pan with 1 inch of hot oil.  Cook each side for about 3-4 minutes and then drain on a paper towel.  For the corn torillas I brushed each side with a little EVOO and grilled them on my cast iron grill pan (the side with ridges) on top of my gas stove, just until they had warmed up and had nice grill marks.  I didn't want them crispy.  Place a piece of the cooked fish on a grilled tortilla, top with Tartar Sauce and then pile on some Cilantro Lime Coleslaw and a few sliced red onions and chow down on the best fish taco ever made!

Cilantro Lime Coleslaw
1/2 head green cabbage, sliced very thinly
1/2 bunch cilantro, chopped
juice of 1 lime
juice of 1/2 orange
1 tsp. salt
1 tsp. pepper
6 Tbsp. EVOO
     Mix the cabbage and cilantro together in a medium bowl.  In a small bowl combine the lime juice, orange juice, salt, and pepper.  Slowly pour the EVOO in while wisking quickly to blend it all together.  Do not mix the dressing into the cabbage and cilantro until just before serving.  The salt in the dressing will pull the water from the cabbage and it will wilt fairly quickly.  I prefer my cabbage to retain it's texture and not soften too much for this coleslaw.