Root Beer BBQ Pulled Pork Sliders

This isn't a new recipe...it has been around forever.  So, why has it taken me so long to try it?  Who knows...maybe it was the thought of using root beer.  However, it is the root beer that takes this BBQ Pork to a new level-o-yum!  For these IN-sanely hot days, this is a perfect crock-pot meal.  As a total bonus, it is silly simple as well as scrumptious. 
OK, going to go sit under the AC vent....keep cool everyone!

Root Beer BBQ Pulled Pork Sliders

• 3-4 lbs pork butt/shoulder. 
• 2 TBSP Montreal Steak Seasoning 
• 1 bottle (12 ounces) your favorite root beer.  Again, DO NOT USE DIET!!!  Seriously, seriously scary stuff happens when you heat all those crazy chemical sweeteners
• 1 bottle of your favorite BBQ sauce.  My favorite is Bullseye Original.  I just saw a big taste test thing for BBQ sauces and Bullseye Original took first place ;)  Yup, I know how to pick a winner, lol!
• Hawaiian Sweet Rolls for serving

Sprinkle Montreal Steak Seasoning over you pork roast.  Place in cold crock pot.  Add bottled root beer to crock pot, pouring around the roast to not disturb the seasoning.  Cook on low for 8 hours, or until it shreds easily.  Remove meat from crock pot and shred into desired sized pieces.  Drain and reserve liquid.  Add meat back into crock pot and add just enough reserved liquid to re-moisten meat, about 1/4 cup.  Add enough BBQ sauce to give meat a nice coating.  Let sit in crock pot on low until warm.  Serve on Hawaiian Sweet Rolls.

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Steak Pizzaola

You know that Sheryl Crow song "A Change"? 
You know....
"A change (change, change) would do you good
I said a change (change, change) would do you good  (a change would do you goooood)"
What does that song have to do with this recipe?  Well, not too much other than it is the song that kept going through my mind as I ate it, and now that I am sharing it with you....it's BACK!
This recipe is a fabulous change-up to the taste buds.  Not really a typical "spaghetti with meat sauce", it is my favorite pizza toppings with scantly sauced steak so tender and flavorful, your mouth will be doing the happy dance.
So, go make a change and try this recipe, it will do you good.
Yes, corny segway...what can I say...I am EXHAUSTED today and the coffee has not kicked in quite yet.

Steak Pizzaola
Recipe slightly adapted from:  My Tasty Treasures who adapted from Rachael Ray

• 2½ pounds steak.  I used Sirloin, but you can use Porterhouse or Ribeye, I would not use a Flank Steak.
• Montreal Steak Seasoning
• 3 TBSP olive oil, divided
• 4 cloves garlic, finely minced, crushed or pressed.
• 1/2  tsp crushed red pepper flakes
• 12 mushrooms, sliced
• 1 small onion, sliced
• 2 bell peppers, seeded and sliced.  I used 1 red and 1 green.
• 2-3 ounces sliced pepperoni, diced
• ½ cup dry red wine(I used Merlot)
• 1 (28-ounce) can crushed tomatoes
• 1 tsp dried oregano
• Grated Parmesan cheese, to taste 
• Cooked pasta, I used Bowtie to stand up to a heavier sauce.

Heat a large nonstick skillet over high heat. Season the steak with Montreal Steak Seasoning. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 6 or 8 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, let rest a few minutes, slice and place back in sauce. Serve over pasta.  Make sure to top with plenty of grated cheese.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Shirley Temple Cupcakes

Kiddo C celebrated her 7th birthday this weekend.  Where does the time go?!  I have to remember to stop blinking.  (((sigh)))  It is no secret to those who know her, how much she loves cherries.  I mean, she loves, loves, LOVES them.  So, it should be no surprise that her favorite drink is a Shirley Temple.  So, for my little Peanut, my sweet Freckle-Face, my wee-cherry-loving Pixie's birthday, I give you Shirley Temple Cupcakes!

Shirley Temple Cupcakes

• 1 box white cake mix
• 1 1/4 cup Sprite, Sierra Mist, or 7-Up (again, please DO NOT use diet!)
• 3 TBSP Grenadine Syrup
• 3 egg whites
• 2 TBSP vegetable oil
• 1 tsp Cherry Extract (optional, just for a little extra oompf of cherry-lovin')
• 1 jar (10 oz) of Maraschino Cherries, drained and chopped
• 24 extra Maraschino Cherries, patted dry for garnish
• Favorite vanilla-y frosting.  Truth be told, I just used jarred Vanilla Whipped icing  (((GASP)))

Preheat oven to 350 degrees and place 24 cupcake liners into standard muffin tin.
Combine cake mix, soda of choice, Grenadine Syrup, egg whites, vegetable oil, and cherry extract with a hand mixer on medium speed for 2 minutes.
Fold in chopped bits of Maraschino Cherry.  Pour cake mix into cupcake papers, evenly distributing among them.  Bake for 21-24 minutes or until toothpick comes out clean.  Remove from oven and allow to cool completely before frosting.  Top with additional cherry for garnish.  ENJOY!

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Make Ahead Meals for Busy Moms
Eat at Home

Coq au Vin Fondue with BONUS - 2 Sauce Recipes

In case you missed the first course of our Fondue night at home, check out the Fiesta Cheese Fondue by clicking HERE and make sure and check back this weekend for the ULTIMATE Chocolate Fondue!

photo courtesy of cleferson

On to the main entree part of our fondue feast!
The Coq au Vin cooking style is my FAVORITE at the melting pot.  You cook a variety of bite sized meats, seafood, and vegetables in this amazing broth. 

Coq au Vin Fondue

• 3 ½ cups vegetable stock
• 2 Knorr vegetable stock bullion cubes
• ½ - 1 (to taste) cup burgundy wine
• ½ cup sliced mushrooms
• 1 TBSP garlic, minced
• 2 green onions, sliced

Things to cook:

• Mushrooms
• Small, bite sized potatoes
• Bite sized steak
• bite sized chicken
• Shrimp

Sauces:

• Teriyaki
• Sweet and Sour
• Cocktail Sauce
• BBQ Sauce
• Peanut Sauce (recipe below)
• Green Goddess Dip (recipe below)

What I usually do is double the recipe and cook in a pot on the stove top. When the mixture comes to a boil, I take out half of the liquid and put it into the electric fondue pot.
Make sure your fondue is cooking at a medium boil! 
I keep the one on the stove top simmering and add some whole mushrooms and quartered red potatoes. Since these veggies take longer than the meats, I like to get those going.
Place bite sized raw meat on separate plates...chicken, steak, and shrimp and serve with a variety of dipping sauces in bowls...sweet and sour, teriyaki, BBQ, peanut sauce (included below), cocktail sauce, etc.
Make sure the kiddos know to cook the chicken all the way through.
As soon as the veggies are tender from the stove, remove with a slotted spoon and serve as well. Green Goddess dip is AMAZING with the veggies (recipe also below) Keep the stock on the stove available for re-filling the fondue pot.

Peanut Sauce
recipe adapted from:  Tyler Florence

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as Sriracha
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

Melting Pot Green Goddess Dip

• 8 ounces cream cheese, cut into slices
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Use this dip for cooked veggies.

These recipes have been linked up to:
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Eat at Home

Shrimp Penne with Tomato Cream Sauce

I have had some people e-mail me off of Facebook and ask why it is we are seemingly eating oh so very early.  The answer is simple...because we are!  Since my hubby works from home, and the kiddos are home-schooled, and I am home all day, we have a pretty unique situation.  We thought we would try to go European and start eating our big meal, aka dinner, during the time we would normally eat lunch.  We have now been eating that way for a month and LOVE it!  We are able to burn off the big meal through the course of the rest of the day, then in the evening, we have a light something...like a salad, soup, or sandwich.  It has done wonders for our digestion (and waist line) to not have a big ol' meal lurking in our bellies before we go to bed.  I know that most people would not be able to make that type of switch-up, but if there is anyway you can, even if just on the weekend, give it a try!  You might find yourself surprised at the benefits :)
Moving on to the recipe.  When my friend Amber from This Mommy Cooks posted this, I knew I wanted to try it and boy am I glad I did!  Though the ingredients seem quite simple, it is truly fabulous and easy, but totally special enough that you could serve it to guests....or a certain holiday for sweeties coming up!

Shrimp Penne with Tomato Cream Sauce   

• 1 pound Shrimp, peeled and deveined
• 3/4 pound (uncooked) Penne Pasta
• 2 TBSP Butter
• 2 TBSP Extra Virgin Olive Oil
• 1 small Onion, finely diced
• 2 cloves Garlic, finely minced
• 1/2 cup White Wine...make sure you like the taste of it!
• 1 can Tomato Sauce (8 ounces)
• 1 cup Heavy Cream
• 1 TBSP fresh chopped Basil
• 1 TBSP fresh chopped Flat Leaf Parsley
• Salt and Pepper to taste
• Parmesan Reggiano cheese, to sprinkle

Bring a large pot of water to a boil, add some salt and the pasta and cook according to package directions. 
In a large skillet over medium-high heat, melt butter and olive oil.  Cook shrimp for a few minutes just until pink.  DO NOT over cook shrimp, they will become rubbery...bleck!  Remove shrimp to a plate and set aside.  Add onions to skillet and cook until transparent.  While onions are cooking, put the shrimp on a cutting board and chop into smaller bite sized pieces.  Add garlic to the pan and let cook until fragrant.  Add the wine to deglaze the pan, scrapping up any browned bits that may be on the bottom.  After the wine has cooked down a bit, add in the tomato sauce.  Give it a good stir, then slowly add the cream.  Turn heat down to a low simmer and let in hang out for a few minutes.  Add your herbs and stir again.  Add in shrimp and pasta and give it another good stir to warm them back up.  Add salt and pepper to taste.  Serve with some grated Parmesan Reggiano on top.  ENJOY!

This recipe has been linked up at:
Nikki's Nifty Knacks
Mommy's Kitchen
This Chick Cooks
Eat at Home

Beer Battered Onion Rings

Tonight for dinner, my Hubby Love grilled his signature burgers and famous BBQ beans. They are a story for another day because, well, I still have some bribing, begging, and nagging to do before he will divulge his secret recipe. (((sigh)))

ANYWAY, in an attempt to get in the kitchen so I could do some super spy work, I had to come up with a side that wasn't throwing french fries on a cookie sheet and baking in the oven. Oh no, I needed something different. Enter Beer Battered Onion Rings! Unfortunately for me, I think he was onto me because he mixed together his good eats while my eyes were burning and tearing from slicing onions. He is a clever one I tell you!

Now, I don't know why I thought onion rings would be a huge hassle to make, but they weren't! They were super simple to prepare and tasted better than anything I have tried in restaurants. The batter was light and crispy and it actually stayed on the onion ring instead of falling off like thicker batters tend to do.

Do yourself a favor and whip up a batch of these bad boys!

Ingredients:

• 4 cups canola oil
• 2 cups buttermilk
• 2 medium to large sweet yellow onions
• 2 cups flour, divided
• 1 tsp fresh cracked black pepper
• 1 tsp salt
• 1 tsp granulated garlic
• 12 ounces medium bodied beer
• couple dashes hot sauce, optional
• 3 TBSP grated Parmesan cheese

Peel onions and slice 1/4-1/2 inch thick and separate into rings and soak in buttermilk for 1 hour.

In a dutch oven or electric skillet, heat oil to 350 degrees.

In a shallow baking dish, whisk together 1 cup of flour, salt, pepper, and garlic. In a separate bowl, combine remaining cup of flour, beer, and optional hot sauce, whisking until no lumps are present.

Remove onion rings from buttermilk, shake off excess then dredge in dry flour mixture. Shake off excess dry mixture, then dip in beer batter. Add a few onion rings to oil, being careful to not overcrowd them or they will stick together. When they are golden brown remove to a paper towel lined plate. Repeat process until all onion rings are battered and fried. Sprinkle with Parmesan.

ENJOY!

Recipe adapted from Guy Fieri

This recipe was brought to Sunday Potluck at Mommy's Kitchen

White Chocolate Irish Cream Pound Cake

Let me just say that again..... White Chocolate. Irish Cream. Pound Cake. Seriously, do I need to say more? I didn't think so!

Ingredients:

• 1 box yellow cake mix (18.25 oz)
• 1 box white chocolate instant pudding mix (3.4 oz)
• 1/2 cup Irish Cream
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 stick butter, melted
• 4 large eggs
• 1 tsp vanilla

For Glaze

• 1/4 cup Irish Cream
• 1/4 cup white chocolate chips
• 1 cup powdered sugar
• 2 TBSP milk, heated to boiling point. You may want to boil a bit more as you may need it.

Preheat oven to 350 degrees. Spray two 8x4" loaf pans with non-stick spray.

Mix together the cake mix, pudding mix, Irish Cream, milk, sour cream, melted butter, eggs, and vanilla on medium speed for 2 minutes. Batter will be thick. Divide batter evenly between 2 loaf pans and bake for 40-45 minutes, or until toothpick test comes back clean. Set on wire rack to cool for 20-30 minutes.

To make glaze, put Irish Cream in a small sauce pan and bring to simmer for 3 minutes, stirring frequently. Remove from heat, add white chocolate chips and stir to get chips completely melted into Irish Cream. In a medium bowl, put 1 cup powdered sugar, pour white chocolate/Irish Cream mixture into powdered sugar. Expect it all to seize up. Use hot milk, starting with 2 TBSP, to loosen as you whisk it until smooth. If need be, you can add more hot milk or powdered sugar to get desired consistency. Bakers choice, you can pour glaze over loaves or slice loaf and drizzle it on top, either way...good stuff!

I will leave you with an old Irish blessing, while I go have another piece of cake...

Like the warmth of the sun and the light of the day, May the luck of the Irish shine bright on your way!

Chocolate Guinness Cupcakes

I hope you are ready to get your Irish on! You simply must, must try them. The depth that the stout beer gives the chocolate combined with the light, creamy frosting is simply amazing! I personally do not like beer, especially one you could chew like Guinness, but these cupcakes are AWESOME! My husband being quite the beer connoisseur, thinks these are like drinking a Guinness....you get through the creamy foam to the rich, malty, chocolaty underneath.

Hold onto your hats guys, this SIGG-nature recipe will have you dancing the River Dance to the Emerald Isle in no time!


Ingredients for cake:

• 1 box devils food cake mix
• 1 box (3.9 oz) chocolate instant pudding mix
• 4 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 3/4 cup Guinness beer, at room temperature
• 1/2 cup butter, melted (1 stick)

Ingredients for frosting:

• 1/2 brick (4 oz) cream cheese, at room temperature
• 1/2 cup heavy cream
• 1/2 pound powdered sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees and line a regular sized muffin tin with paper liners. In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, beer, and melted butter. You will want to make sure your ingredients are at room temperature so the melted butter will not cease up on you. Mix on medium speed for 1-2 minutes until thoroughly combined. Batter will be thick. Spoon batter into cupcake liners to about 3/4 way full. Bake for 18-22 minutes. Remove from pan and allow to cool completely.
Meanwhile, make frosting by beating the cream cheese on medium speed until light and fluffy. Add the cream and vanilla, beat an until smooth. Turning your mixer to low, slowly combine powdered sugar until smooth. Frost cupcakes and enjoy! Makes about 24 cupcakes. Store leftovers in fridge.
Have your drink and eat it too!
MMMMMMMMMMM!!!!!!

Recipe featured at:
Tasty Kitchen
She's Becoming DoughMesstic



Linked Up at:
Simply Sweet Home
Eat at Home

Drunken Pork Chops - absolutely scrumptious!

I had an epiphany the other day. I am like the ying to Pioneer Woman's yang. She grew up on a golf course and was a total foodie. She then got married and moved to a ranch in the middle of nowhere. She had to learn to make hearty, down-home food and incorporate some of her former foodie style now and then. I grew up on a ranch in the middle of nowhere, eating and cooking down home, hearty food. Since "escaping" to the big city, I have been broadening my foodie horizons....oh yeah, and I now live on a golf course!

This meal from my friend Melissa is a total nod to the down home, hearty food of my youth. Yet when I first read the recipe, my "foodie sense" (kinda like spidey-sense), was sent screaming. Yet another of those recipes that the ingredients seem to be too sparse and simple to do much of anything, but those darn flavor fairies do that dance again, and it is wonderful! It is a definite staple in my menu planning.

Super easy and super flavorful....don't wait to try this gem!

Seriously Scrumptious Drunken Pork Chops

• 5-6 pork chops- bone-in or boneless, your choice
• Salt and pepper to taste
• 1 bottle of beer (The darker beer the better.  I use New Belguim 1554. I would not recommend going as dark as a Guinness though.)
• 1/2 cup brown sugar
• 1/3 cup ketchup (I know, I know....but TRUST ME!)

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes. Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 cup of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.
Have your drink and eat it too!

This recipe was linked up at:
 Mommy's Kitchen Sunday Potluck!
Make Ahead Meals for Busy Mom's
This Chick Cooks

Chicken and Mushrooms in Garlic White Wine Sauce

Prepare to look like a SUPERSTAR! Yes, I did just say "SUPERSTAR", just try not to sprain something when you kneel on one knee with your jazz hands in the air doing your Molly Shannon pose as you say it. This lovely little beauty is a Cooking Light recipe. Yes, I did just say "Cooking Light", just try not gasp so hard you lodge your gum in your trachea.

Amazing, full of flavor, easy, and HEALTHY....need I say more?! Let's get this show on the road!

Ingredients:

• 4 ounces uncooked medium egg noodles
• 2 TBSP all purpose flour, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
• 2 TBSP olive oil, divided
• 1 TBSP minced garlic, jarred is perfectly fine
• 1/2 tsp dried Tarragon (you can substitute Basil or Parsley, though I think the Tarragon is so interesting and scrumptious)
• 1 package, 8 ounces, pre-sliced white mushrooms
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup (1 oz) shaved fresh Parmesan cheese

Cook noodles according to package directions. Drain and keep warm.
Combine 1 TBSP flour, 1/4 tsp salt, and 1/8 tsp pepper, stirring well with a whisk. Sprinkle over chicken, toss to coat.
Heat 1 TBSP oil in a large non-stick skillet over medium-high heat. Add chicken to pan and saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 TBSP oil to pan. Add mushrooms and Tarragon. Saute for 2 minutes, then add garlic and saute an additional minute or so until liquid evaporates and mushrooms darken. Be sure not to burn the garlic (bleck)!
Add wine to pan; cook 1 minute, scraping browned bits from bottom of pan. Stir in remaining 1 TBSP of flour, stirring constantly. Stir in remaining 1/4 tsp salt, 1/8 tsp pepper, and chicken broth. Cook 1 minute or until slightly thickened, stirring frequently.
Return chicken to pan. Cover and simmer 2 minutes. Uncover; cook 1 minute, or until chicken is cooked thoroughly. Stir in noodles, cook for 1 minute or until noodles are thoroughly reheated. Top with cheese.

Yield: 4 servings
As an added bonus, drum roll please....only 350 calories per serving!
Oh yeah....SUPERSTAR!



This recipe has been linked at:
Mommy's Kitchen
This Chick Cooks
Eat at Home

Mexican Beer Cheddar Fondue

If you are looking for a yummy, easy, last minute add on to your Super Bowl table, look no further! Mexican Beer Fondue is it! In fact you probably already have all of the ingredients at your party or in your fridge.

Hold on tight cause here we goooo!


Ingredients:

• 2 cups of shredded Mexican cheese. You can buy the pre-shredded bag from the grocery store or make your own. If you are feeling especially sassy, add a little pepper-jack to your mix.


• TBSP flour


• Bottle of Mexican Beer. Corona works great.


• 2-3 TBSP salsa or pico de gillo, as hot as you would like it.


• 1/2-1 TBSP chopped jalapenos (optional, if you like some extra oompf)

Take your shredded cheese and add a heaping TBSP of flour, get all your cheese coated. In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water) start by pouring 1/2 bottle of beer. Once that comes to a simmer, add your cheese and stir constantly. Watch your heat so you don't get that funky cheese separation thing, don't allow your cheese to simmer. Add in a couple TBSP of salsa or pico, optional jalapenos, and viola! You may need to play with the cheese/beer/salsa ratio to get the right consistency. I usually start with 1/2 the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.
And here is the cast of characters who like to take a little dip in the hot tub of gooey cheese deliciousness:

Tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.