It’s way easy and so much cheaper to make your own instant oatmeal packets. These here have 1/2 cup of quick oats, 1 tbsp of sunflower seeds, 2 tbsp of craisins, and 2 loose tbsp of brown sugar. To make one, I dump the mix into a 12 oz cup, pour near boiling water from the office hot water dispenser over the top to cover the oats plus a little bit, stir, and let sit for about 3 minutes. A quick, hearty, easy breakfast!
An update to my pot roast recipe, this adds one small finely grated zucchini and a bit of ketchup to the broth, which adds some great body. Steven got to try a carrot and was quite a fan too.
(for a 5-6 quart slow cooker)
Makes 6 servings
1 3 lb chuck roast
2 tbsp vegetable oil
1 lb whole baby carrots
1 ½ lb waxy potatoes (red potatoes or yukon golds work well)
1 cup water
1 tbsp beef Better Than Bouillon
1 tbsp Worcestershire sauce
½ tsp dried basil
½ tsp dried oregano
½ tsp ground black pepper
2 cloves garlic, pressed
1 small zucchini, finely grated
2 tbsp ketchup
Slice up carrots and potatoes into big chunks and layer in the bottom of the crock pot. Brown the chuck roast in the vegetable oil over medium high heat for 2-3 minutes on each side – just enough to get a nice color (this step can be skipped if you’re in a hurry). Slide roast in on top of veggies. Mix water and remaining ingredients together. Pour over the roast and veggies. Cook on Low for 8-10 hours. Serve warm.
Bad bad blogger Cassie. Here are some pictures to make up for it!
My stocking is bigger than me!
Our usual Christmas Eve dinner of crab and bacon wrapped shrimp
Our Christmas dinner: prime rib, brussels sprouts, roasted potatoes, and yorkshire pudding
Sweet and sour little smokies for New Year’s Eve
Steven’s first ferry trip on January 2nd
Cheering on our team!
From our family to yours, a very happy Thanksgiving!
Mommy’s little pumpkin patch
This is another recipe of my mom’s, inspired by several similar ones out there on the web. We had this with some baked yam fries and steamed veggies. Very tasty!
Pork Chops with Spiked Chunky Applesauce
For the apples:
1 tbsp butter
2 small granny smith apples, peeled, cored, and each cut into 8 wedges
1 tsp brown sugar
1 tbsp Calvados apple brandy
1 tbsp apple cider
For the pork:
1 tbsp butter
4 boneless pork chops, about 1.5 lb
kosher salt and black pepper
For the sauce:
1 cup apple cider
1/2 cup chicken broth
1/8 cup Calvados apple brandy
1 tsp thyme leaves
Heat a skillet over medium heat. Add 1 tbsp of butter and melt until it stops foaming. Add the apple slices and sprinkle with sugar. Brown lightly on both sides. Add the brandy and cider and cranberries and turn to coat. Reduce liquid until nearly gone. Remove the mixture to a bowl and cover to keep warm.
Season the pork chops with salt and pepper to taste. Add 1 tbsp of butter to the skillet and brown pork chops on both sides, about 5 minutes on the first side and another 4-5 minutes on the second side. Remove the pork chops to a plate and cover to keep warm.
Add the apple cider, chicken broth, and brandy to the skillet and deglaze the pan. Add the thyme and let the liquid reduce by about one third. Add the pork chops back to the skillet and turn to coat in the sauce. Add the apple mixture to the skillet. Let the chops cook for another 5-7 minutes in the sauce, until an internal temperature of at least 145 degrees F is reached.
Baked Asian Turkey Buns
Makes 8 buns
For the filling:
1 tbsp canola oil
20 oz ground turkey breast
6 oz crimini or shiitake mushrooms, coarsely chopped
1 tbsp soy sauce
4 tbsp sweet chili sauce (I like Mae Ploy Sweet Chili Sauce)
1 tsp sesame oil
8 large frozen white rolls, thawed (we used Rhodes Texas Rolls)
For the dipping sauce:
4 tbsp soy sauce
4 tbsp mirin
4 tbsp lemon
1 tbsp grated ginger
1/2 tsp sesame oil
Preheat oven to 350 degrees F.
Heat the canola oil in a large skillet over medium high heat and brown the turkey. Add the mushrooms and stir to combine. When the mushrooms are tender, add the soy sauce, sweet chili sauce, and sesame oil and stir. Turn the heat to low.
Gently stretch or roll out each dough ball into a 5 inch diameter circle. Spoon filling into the center of the dough, then fold the dough up around the filling to form a filled bun and pinch to seal. Place each bun sealed side down on a parchment paper lined rimmed baking sheet.
Bake for 12 – 15 minutes, or until the buns are golden brown. While the buns are baking, whisk the dipping sauce ingredients in a small bowl.
Serve buns hot.
Our little guy was born on the 20th, and we’re all so in love (and sleep deprived )!
This is my go-to recipe for cherry pie, based off of the one in Joy of Cooking. I either use an all butter crust also adapted from Joy of Cooking (see bottom of the post), or I cheat and get one of the refrigerated versions, which aren’t quite as good, but are very fast and easy.
Makes 1 9-inch pie, 8 servings
2 9-inch pie crusts (either from below or your favorite)
4-5 cups pitted sweet cherries
3/4 cup sugar
3 ½ tbsp cornstarch
1 tbsp kirschwasser (cherry brandy)
1 tbsp water
1 tbsp fresh lemon juice
1 tbsp butter
Preheat oven to 425 degrees F.
Spread one pie crust into a 9-inch pie pan, gently pressing the crust into the bottom. Mix the cherries, sugar, cornstarch, kirschwasser, water, and lemon juice well and let the mixture stand for 15 minutes. Spoon the filling into the bottom crust and dot with pieces of the butter. Place the second crust over the top and gently form it around the filling. Crimp the bottom and top crusts together. Cut steam vents into the top crust. Place the pie plate on a foil lined rimmed baking sheet and place both into the oven.
Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees F and bake for anothe 25 to 30 minutes, or until the filling is bubbling out of the vents. Remove the pie from the oven and move the pie plate to a cooling rack. Let the pie cool completely before slicing and serving.
Makes 1 9 inch pie crust. Can be doubled to make two for a covered pie.
1 ¼ cups flour
½ tsp white sugar
½ tsp salt
10 tbsp cold butter, divided
3 tablespoons ice water
Mix together the flour, sugar, and salt. With a pastry cutter, quickly cut in 8 tablespoons of the butter into the flour mixture until the butter is approximately pea-sized. Add the final two tablespoons of butter and cut in until most of the mixture looks like coarse breadcrumbs with some pea-sized chunks left. Drizzle two tablespoons of ice water over the mixture and cut it in with a rubber spatula. If the dough starts to form balls that stick together when pressed, the dough is moist enough, otherwise add up to another 2 tablespoons of ice water. Press the dough with your hands into a disk, wrap tightly in plastic, and chill for at least half an hour and up to 2 days. After chilling, pull out the dough and place it on a lightly floured surface. Roll from the center out until the dough is approximately 3 inches wider all the way around than the pan. Gently roll the dough around the rolling pin (making sure there is enough flour to prevent sticking) and transfer the dough to the pie pan. Press it in place and crimp or flute the edges.