Blues Hog A Great Office Christmas Gift

We were trying to decide what to get my husbands team at work and as we make a list I suggest Blues Hog BBQ Sauce. We have given this to friends in the past with homemade ribs vacuum sealed and it has been a huge success.

In over six years of using this as our primary BBQ Sauce I have never heard anyone say they didn't like the it. We use the Original, so that is the only one I can give a personal recommendation.

I am not a big zester so when I found this one I thought it was perfect. Used it for the first time today for my ham glaze. What I liked best is that it as you zest it goes directly into a self contained holder.

Garlic Zoom

I mentioned a garlic zoom in the previous post. I learned about this wonderful kitchen gadget at a Paella Cooking Class in Palmetto, FL.

Previously I was a believer in the jarred minced garlic, no mess, no fuss. Last Christmas I asked for one as a stocking stuff and I bet I use it 5 times a week. Mincing your own garlic has a whole different flavor level to your recipes.

What's for dinner? Pork Loin

Looked in the freezer last night to decide what would I plan to cook for Monday night supper. Pork loin jumped out to me. I have several tried and true pork loin recipes but decided I wanted a slow cooker recipe. So off to my friendly Google Search and I found Mel's Kitchen Cafe. Because my to do list is long today I haven't checked out the site fully but plan to do so tonight as my husband watches the world series.

The recipe I am trying is Balsamic Glazed Pork Loin for the Slow Cooker.

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water


Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce


In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.


Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

I'll give my husband's thumbs up or down tonight, as well as info on Mel's.

Two new uses for honey

Recently I used honey raised on a small farm in two new items from my kitchen.

1. Our new house has an apple tree in the backyard. So I made my first attempt at canning apple butter. Instead of using sugar I found a recipe using honey.

2. Tonight I made a meatloaf and instead of a tomato base I found an option with mustard and honey sauce. I'll write later to see how it turn out.

Would love to hear other options on how we can use honey from our local farms in recipes instead of refined white sugar.

What is orecchiette?

According to Cookthink.com it could be referred to as "Little Ears" and after seeing the pasta I see why. It also looks like someone took shell pasta and too a hammer to flatten it. It says to pair with a non-chunky sauce.

We are trying tonight with a bacon tomato sauce.

Pre-made Grocery List

This week I stepped out on a limb and used a shopping list from Everyday Food's March issue. With things on the menu like Oven-roasted fish & mushrooms and braised sausages this week should be interested.

Super Bowl BBQ Experience

While I have been making all these little side items, my husband has been smoking ribs on his smoker. You can check out his pics at

http://bbqguyblog.blogspot.com/

Super Bowl Sunday Let's Eat!!

My husband and I have a tradition of eating all day on Super Bowl Sunday. We have traveled so much in our marriage that we decided early on to celebrate the day like we were having a party. People might laugh, but we enjoy it.

So far I have made Soda Cracker Fudge, Brian has ribs on the Backwoods Smoker. I am getting ready to start mini pizzas that I found in Tapas Cookbook. You will soon know how they turn out.

I also have collard greens in the crockpot using a recipe from a work friend. I also plan to make some red coleslaw made from head of cabbage that was in my CSA share this week.

We have have the traditional Tostito and a new peach salsa that we found recently. Of course we will make little smokies in the mini-crock pot.

What's on the stove or in the frig at your house.

Everyday Food...Best Recipe Magazine

I recently cashed in my Coke Reward Points for subscription to "Everyday Food" Magazine. Really just to use my points not because I had even heard of the publication.

My first issue January/February arrived about a month ago and I only hope that the next issue is half as good.

The recipes have been quick and easy and delicious. So far I have made the following recipes:
1. Braised Collards with tomatoes
2. Beet Chips
3. Stir-fried noodles with eggplant and basil

Soon will be making the beet and carrot slaw.

I'm not a foodie, just a wife who hates to cook the same thing over and over again.

This is one magazine that will not go in the trash when the next issue arrives.

Champagne Vinegar vs White Wine Vinegar

My mother in law gave me a Oster hand blender for Christmas. On the box was a recipe for Raspberry Vingerette Dressing. After I picked up my share from our local CSA (Community Supported Agriculture)farm I made the decision to pick up some raspberries at the store and try out the new dressing with my wonderful lettuce varietes colored peppers cauliflower, etc.

My mistake was thinking I could substitute White Wine Vinegar for Champagne Vinegar. This is NOT a good substitution. DO NOT DO IT!! Thankfully I tried it before I placed it on my wonderful fresh salad.

I just looked on www.foodsubs.com and it actually says that you can use this subsitution but that white wine vinegar is not as mild. Do as you wish, but I personally advise against it.

Kitchen Aid Artisan Mixer

My husband bought me my first "Stand Mixer". Is it a hint that my cooking needs help or does he think I need to spread my wings? I am opting for the first to save my ego.

Sweet Potato Pie with Simply Potatoes

I was reading the backs of labels again and found this version of Sweet Potato Pie.

1 (24oz) package of Simply Potatoes mashed sweet potatoes
1 1/2 tbsp. butter
1/2 cup. sugar
3/4 cup brown sugar
3 Eggs, beaten
3/4 tsp Nutmeg
1/4 tsp cloves, ground
1cup Evaporated Milk
2 9 Inch pie shells, frozen

Preheat oven to 400 F

In a large bowl, add all ingredients except the pie shells and Mix well.

Pour half of the mixture in each of the pie shells.

Bake for 70 minutes or until fork comes clean.

My advice is to use a mixer. I used my hands and don't feel the spices got mixed well enough. I also added cinnamon.

How to mince Fresh Ginger

After the fact I decided that maybe I should research how to Mince Fresh Ginger.

What I did was to take my Pamper Chef grater. It kind of got stuck in grater and I had to wipe it out with a knife. Plus as I see from the link I am about to give you I should have peeled it. OOPS, I did wash it and it didn't make us sick so I guess it was okay.

Here is a link to Cookthink.com that give much better directions to mincing Ginger.

Soften Butter

I am making a practice run on the cupcake recipe again. This recipe calls for softened butter. So I have sat the butter out to soften. Is there a quicker way?

When I did the google search all I came up with this:First, the best way to thaw or soften butter is to transfer it from the freezer to the refrigerator, or remove it from the refrigerator to let it soften at room temperature. But if you put it in the microwave for a few seconds to soften and it overmelts, use it for something else such as flavoring vegetables, as a dip, or try whipping it once it re-solidifies to use as a table spread, then refrigerate it immediately and use promptly. Make sure to soften a fresh stick of butter for baking to achieve the right texture.


If someone has a different answer or helpful hint let me know.

What is Unconverted Rice?

I've got a new recipe in the Slow Cooker. This recipe called for "unconverted rice".

Went to the local Publex and searched the rices and didn't find any that said unconverted. I bought some typical white rice.

I searched google with the above question and came up with nothing, only recipes that called for unconverted rice.

What is ORZO?

When we first moved to Tampa I had found a recipe that required ORZO. I simply went to the store and found it. SURPRISE my husband liked it. He calls it rice, but I didn't and wasn't really sure what it was so I went to Dr. Gourmet.com.

This is what I found out: ORZO is a pasta. The name came from it's barleylike shape.

We really like the tricolor ORZO.