Bad Blogger...

Hi, my name is Emily and I'm a really bad blogger. Seriously, I meant to post at least once a week and it's been three! I have been cooking but I've also been busy, and maybe a little lazy. I was going to post about some cinnamon bread I made that was a huge flop. It fell as soon as I took it out of the bread pan and it was not very good. I was embarrassed about my major fail and didn't want to share it with you. But I am anyway. I am trying to find a better cinnamon bread recipe and as soon as I do I will pass it along.



Last night I tried a new recipe from the Taste of Home Slow Cooker cookbook my mom got for me. I love my slow cooker but it feels like I cook the same things repeatedly. I made Pork Burritos and they were very good. Tonight we used the leftover pork for pulled pork sandwiches.



Pork Burritos (adapted from Taste of Home Slow Cooker Recipes)

1 boneless pork butt (3 to 4 lbs)
1 can (14.5 oz) diced tomatoes with chilies, undrained (I used a southwest style tomato with jalapeno, green chilies, and lime)
1/4 cup chili powder
3 Tbsp. minced garlic
2 Tbsp. lime juice
2 Tbsp. honey
1 jalapeno, seeded
1 tsp. salt

Cut pork roast in half and place in slow cooker
Combine remaining ingredients in blender and process until smooth. Pour mixture over pork. Cover and cook on low for 8-10 hours or until meat is tender.
Shred pork with two forks. Place shredded pork on large tortilla. Top with sour cream and avocado, if desired.

Leftovers, old favorites and new things

Last night we had leftovers. We usually have leftovers once a week. Wednesdays are good days for leftovers. We have church and it makes it a little easier to just have leftovers before we run out the door.

Tonight we had beans and cornbread... minus the cornbread. I forgot to buy milk and we were out so we just had beans tonight. All my boys asked where the cornbread was. The beans were good though. I added a little salsa and that was really good.

But I'm really excited about tomorrow night. I am making Muffuletta calzones. I've never made them before. I found the recipe in Southern Living's April 2008 magazine (page 148). Here's the recipe. I'll try and add pictures tomorrow after I make it.

Muffuletta Calzones

2 Tbsp. olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7oz) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimento-stuffed Spanish olives
1 lb. bakery pizza dough (I will make my pizza dough)
2 Tbsp. grated Parmesan cheese

1. Preheat oven to 425. Stir together 1 Tbsp olive oil, pickled vegetables and next 4 ingredients.
2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with parmesan cheese.
4. Bake at 425 for 20 to 24 minutes or until golden brown.

Update: The Muffuletta Calzones were GOOD. Definitely going on my "make again" list.

Corn Dogs and Crock-Pots!

Those two things actually have nothing to do with each other. I did make these corn dog muffins today.


They were alright. Not my favorite thing I've made. I got busy and forgot to set the timer and I think I overcooked them a bit. They were too dry. My boys didn't eat the cornbread, they just dug out the hot dogs and ate them. The baby liked the cornbread though. I stuck a few in the freezer just because they were left over, and I hate throwing food away.

I got to use my new crock-pot today! I got it for Christmas. I've been needing a new one for at least 5 years. My old one was recalled and I never replaced it, so I was happy to get a new one from my mother-in-law for Christmas. It worked wonderfully. I made my crock-pot spaghetti sauce. It is so easy. I make it at least once a month. I never buy jarred sauce anymore. And my picky little eaters love it! I've made it a variety of ways (with meat, meatless, for lasagna). The possibilities are endless! I forgot to take a picture of it when it was finished but here is a picture of all the ingredients.



Crock-pot Spaghetti Sauce

1 lb hamburger (or Italian sausage)
1 Onion, diced
2 cloves of garlic, minced
32 oz tomato sauce
12 oz tomato paste
1 can diced tomatoes
1 cup red wine
1 teaspoon Italian seasoning
1/2 cup dry parsley
1 Tablespoon salt
1 Tablespoon sugar
1/2 teaspoon black pepper

Brown the hamburger, onion and garlic until hamburger is cooked. Place all ingredients in crock-pot and simmer all day.
(To make it meatless, I cook the onion and garlic in a skillet with olive oil, then add all ingredients to the crock-pot). I can usually get at least 2 meals out of this sauce. If I am making lasagna I usually double the recipe and make 2 or 3 small lasagnas with the sauce and then I have enough to have pasta a couple of times as well.

Bierocks

If you've never had bierocks, then you NEED to make these. Beirocks are hamburger and cabbage filled bread pockets (or my boys call them pillows). They are German and perfect. Try them today!

Beirocks: a Recipe from my Mom

2 cups scalded milk
4 Tablespoons sugar
4 Tablespoons shortening
2 teaspoons salt
2 packages of yeast
1/2 cup warm water
2 eggs, beaten
7 cups of flour

Filling:
2 lbs. hamburger
2 lbs. cabbage, shredded
2 medium onions, chopped
Salt and pepper to taste
1/4 - 1/2 teaspoon allspice

Combine milk, sugar, shortening and salt; cool to lukewarm. Add yeast, dissolved in water. Add eggs. Stir in flour, knead and cover. Let rise until doubl ein bulk. While dough is rising, cook in hamburger, cabbage and onions in large skillet or dutch oven. Add salt, pepper and all spice. Cook until done. Roll dough 1/4 inch thick and cut into 4" squares. Use 2-3 Tablespoons filling and put in the center of each square. Fold corners to center, pinching together at the top. PLace on cookie sheet; let rise about 10 minutes then bake at 425 until golden brown. Brush with melted butter. These freeze nicely. Makes approximately 2 dozen.

Note: If you freeze these, you can reheat them in the microwave for about a minute and a half.