Tuesday, April 15, 2014

Clementine Pie and I Don't Care

Actually I DO care about this pie-it was delicious! I had a bag of clementines that were starting to turn. I asked on Facebook if anyone had a recipe for this fruit they could share. The one response that caught my attention was the pie suggestion from Nancy Platt via The Kansas City Star. I was a little hesitant as I hadn't made a citrus pie in the past and wasn't sure how this would turn out. I was pleasantly surprised as it was awesome! Hope you like it too!

Clementine Pie
(Serves 8)

Preheat oven to 350 degrees.

The Crust
You can either buy a pre-made Graham Cracker Crust like I did, or make your own. Follows recipe for homemade:

1 1/2 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons melted butter

Combine cracker crumbs, sugar and butter in a bowl and mix until blended well. Press firmly into the bottom and up the sides of a  9" pie plate. Bake for 8-10 minutes. Cool completely before filling.

The Filling
Juice and zest of 8 clementines
1  14 ounce can of sweetened condensed milk
3 egg yolks

In a small saucepan, bring clementine juice to a boil and reduce until approximately 1/3 cup remains. Allow to cool.

Once cooled, add to mixing bowl containing whisked sweetened condensed milk and egg yolks. Stir in the clementine zest. 

Pour mixture into cooled graham cracker crust.

Bake for 30 minutes, but I would check at 20 minutes.

Allow to cool then refrigerate for at least 2 hours. I left it overnight.

The Garnish
You can use leftover clementine slices, if you have any and I put whipped cream on individual slices.

Thursday, January 23, 2014

Hamburger Soup

This soup has been a family favorite for years. Funny thing is, I seem to keep losing the recipe and just make it up as I go along. After all, aren't those the best recipes?

1 lb. ground beef
1 can diced tomatoes
1 15 oz. can tomato sauce
1 envelope onion soup mix (can use 1/2)
2 cups beef stock
1-10 oz package of frozen mixed vegetables
3/4 cup cooked al dente elbow macaroni

Brown ground beef and season with pepper.
Combine next 5 ingredients in large pot.
Add ground beef.
You may add water if not 'soupy' enough for you.
Simmer for about an hour.
Add cooked macaroni and simmer for another 10 minutes as you don't want them to get soggy.

Oven Chicken Fajitas

I was in the mood for Mexican food and for some reason I really wanted fajitas, but not the mess. I found a recipe for fajitas made in the oven and was intrigued. I put it together and was pleasantly surprised.

Oven Chicken Fajitas

3 chicken breasts
3 bell peppers of any color
1 medium onion
Mushrooms (optional and however many you like)
1/2 package fajita seasoning ( I thought that was enough, but it is up to you.)
Olive Oil
Flour tortillas

Preheat oven to 425 degrees.

Slice everything into strips.
Place on non-stick foil lined baking sheet or pan with lip.
Coat with olive oil and sprinkle fajita seasoning over everything.
Bake for 20 to 25 minutes.
Place under broiler for last minute or two.
I added sour cream and shredded jack cheese to mine. Would have added avocado if I had one.

Monday, January 20, 2014

Rootbeer Pulled Pork

I love pulled pork!  Always in search of an easy, tasty recipe, I found a family favorite.
Rootbeer Pulled Pork
(8 servings)
2 1/2 to 3 lb pork tenderloin
12-20 ozs. rootbeer (usually 1 can or small bottle)
1-18 oz. bottle of your fave bbq sauce
Garlic salt
Spray inside of slow cooker with non stick spray.
Poke small holes in the pork and sprinkle some garlic salt on top.
Pour rootbeer over the pork.
Turn slow cooker on high for one hour then low for 5-6 hours.
Turn pork over every 2 hours so all sides have a chance to cook in the rootbeer.
After 5-6 hours of cooking on low, remove pork and shred using 2 forks.
Reserve approximately 1 cup of the liquid that the pork was cooked in and pour back into slow cooker.
Add shredded pork.
Pour bbq sauce over meat.
Cook on low for another 30-45 minutes, till liquid thickens up a bit.
Serve on toasted buns.

Saturday, January 4, 2014

Easy Taco Soup

I first had this soup at a friend's house. I was not a fan of black beans prior to tasting this soup. Boy, had I missed out on a flavorful bean! I have adapted this recipe to what I like and you're encouraged to do the same! 

Easy Taco Soup
(6 -8 servings)
1 pound cooked ground beef
1 medium chopped onion cooked with ground beef
1 can sweet corn, drained
1 can black beans, drained
1 can red kidney beans, drained
1 can diced tomatos
1 can Rotel tomatos
1 small can sliced black olives, drained (optional)
1 32 oz box Beef Stock
1/2 envelope dry ranch dressing
1 envelope taco seasoning
Combine all in large pot. Add water if there is not enough liquid for your liking. 
Cook on medium heat for one hour.
Suggested toppings:
Tortilla chips
Diced avocado
Sour cream
Shredded cheddar cheese or combination of cheeses