Wednesday, April 11, 2012

Mustard Crockpot Corned Beef

Ingredients:
3 pounds corned beef, trimmed of fat
1 tablespoon honey
2 tablespoons brown sugar
2 tablespoon prepared Horseradish Dijon mustard

Direction:
Use a 6-quart slow cooker.
Unwrap the corned beef, rinse and trim as much fat from the meat as you can.
Remove the seasoning packet (use it when you're boiling the potatoes)
In a small bowl, make a paste of the honey, brown sugar and mustard.
Rub this mixture on all sides of the meat.
Place the meat into your crockpot, and cover.
Cook on high for 4-5 hours or on low for 8 to 10 hours, or until meat pulls apart easily with a fork.
Let sit for 15-20 minutes before slicing.

If you'd like to include cabbage, wait until hour 4 and place on top of meat.  It will steam the cabbage and keeps its color nicely.

Stay hungry my friend.

Sunday, April 8, 2012

What I want to make now - crescent roll carrots

Being a food blogger, one should really belong to BlogHer, which I do.  What would be more helpful is, if I actually checked back with it.  Social media has let my world become much more complicated where I am overrun with sites to check and update to ensure that I'm spreading my message.    Luckily BlogHer actually helped me find a fun food project to try.


Yup, those pretty orange things are crescent rolls, where you can stuff them with fun fillings and then paint them with food colouring!  I'll be trying this one soon!

Be sure to visit Living My Life on Purpose for the complete recipe.

Stay hungry my friend!

Wednesday, April 4, 2012

Roast Pork for Tacos

With a huge hunk of pork loin, I didn't want to only cook it one way.  I chopped the pork loin into 3 pieces and prepared them 2 different ways.  All were tasty and moist and went well with corn tacos and sweet chili sauce.
Ingredients:
4 pounds pork shoulder roast (cut into 2 pieces)
1 lb jalapenos
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon dried cumin
1 teaspoon dried thyme
2 cloves sliced garlic
1 1/2 teaspoons salt, or to taste
corn tortillas
sweet chili sauce

Directions:
Preheat the oven to 300 degrees F (150 degrees C).
Chop jalapenos into medallions and carefully remove seeds.
Take 1/2 of the pork loin and place the roast on top of a large piece of aluminum foil.
In a small bowl, stir together chili powder, oregano, cumin, and thyme.
Rub onto the roast and top with garlic and jalapenos.
Wrap foil around the roast so that it is completely covered.
Place on top of a roasting rack in a baking dish,  or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks.

Directions - Garam Masala:
3 tablespoons - Garam masala
Preheat the oven to 300 degrees F (150 degrees C).
Take garam masala and rub onto the roast.
Wrap foil around the roast so that it is completely covered.
Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks.

Warm tortillas in microwave or over flame.  Put pork in tortilla, top with jalapenos and chili sauce.  Enjoy.

Stay hungry my friend!