Friday, April 27, 2012

Dr. Pepper Pulled Pork

I have some exciting news to share, not the news I can't share yet), but new news! I found out yesterday that after being on the wait list for 2 years, I got tickets to go see American Idol next Wednesday! Now I am looking for my plus 1 to go with me... It will be soooooo fun!

In other news, I went to the Pioneer Woman's book signing yesterday! We stood in line for 4 hours waiting to meet her and at 9:30, we finally reached the front of the line. She was so sweet, I wish we could have sat down and had a long chat.
Here is where we started in line....all the way down a block.
 With Ree and my friends Brook, Hillary and her daughter Katie.
 Her sister Betsy was with her on the left.
My signed cookbook!

In honor of Ree, here is a recipe from her new cookbook that I made last week.

Pioneer Woman's Dr. Pepper Pulled Pork
1 onion white
1 pork roast (shoulder or butt roast) - 5-7 pounds
2 cans of Dr. Pepper- I measured out 16 oz
1 can chipotle peppers in adobe sauce
2 Tbsp brown sugar
salt and pepper

Quarter the onion and place it in the bottom of a crockpot.
Set pork roast on top.
Season the roast with salt and pepper.
Top the roast with the entire can of adobe peppers.
Pour Dr. Pepper into the pot.
Stir the brown sugar into the Dr. Pepper.
Cook on low for 6-8 hours. You will want to turn the roast every few hours.

Remove meat and shred with a fork.

Skim the fat off the top of the sauce and then return the meat to the sauce.
Serve with rolls or in tortillas!

Wednesday, April 25, 2012

Sweet and Hot Pineapple

Yeah, I finally have another follower! Every day for a while now I see 59 followers when opening the blog and for some reason that number really bugged me. So whoever pushed follow yesterday, thank you very much for saving me from the number 59! And if you happen to be on my blog a lot, but haven't yet followed, please push "follow" it gives us bloggers more inspiration to write if we know people are reading! 

I have had a lot of fun exciting stuff going on this week. I will be excited to share more about it once I have more information. (no, we are not pregnant!) But for now, I will share this yummy pineapple recipe. I love pineapple, and I love spicy, so it made my taste buds really happy!

Sweet and Hot Pineapple
1 pineapple (did you know that pineapples don't ripen after they are picked, so find one that has less green and more yellow, this one was perfect!)
3 limes
2 tsp salt
1 tsp sugar
1/4 tsp chipotle chili powder
1/4 tsp cayenne pepper

forgot to put the sugar in the picture above
If you already know how to cut up a pineapple, skip down a few steps. 
Cut off the top and the bottom of the pineapple.
Stand fruit upright and cut off the skin, following the curve of the pineapple. Remove any brown spots or "eyes" with a pairing knife.
Quarter the pineapple by cutting it away from the core.
Slice the quarters into thinner wedges, then cut into cubes. (now eat a few to try them out!)
Zest 3 limes.
Place zest on a paper towel and microwave for 1 minute to dry the zest.

Stir together the zest with the other seasonings.
Sprinkle into the bowl of the pineapple.
Toss and serve!

This pineapple is a great snack on its own, but would also be nice over salad, cottage cheese or as the salsa for this fish recipe.

This week's Bible Verse
1 Peter 1:6-7
In all this you greatly rejoice, though now for a little while you may have had to suffer grief in all kinds of trials. These have come so that the proven genuineness of your faith-of greater worth than gold, which perishes even though refined by fire-may result in praise, glory and honor when Jesus Christ is revealed.
(I love the analogy of our sufferings being used to refine us, like gold in the fire, so that we can reflect the face of God. )

Monday, April 23, 2012

Basil Chicken Salad

I have had a busy weekend! I went to a CAbi party on Friday where I bought this lovely top. Saturday was J's birthday, but I worked all day so we went out for drinks that evening with some friends. Yesterday we went to church (yeah!) and then we went to Cafe del Rey for an amazing birthday dinner. I am so glad to have the day off to do laundry, blog and get caught up on emails! I hope you had a fun weekend, now onto the rest of the week....

This dish was in December's Martha Stewart Living but I think it is a very spring/summer dinner. It seemed more like a salad to me so I named it Basil Chicken Salad. You could serve it over lettuce or pasta. I think next time I will serve it over a penne pasta to make it easier to eat. It was delicious!

Basil Chicken Salad

2 Tbsp lime juice (2-3 limes)
1 tbsp olive oil
2 tsp soy sauce
2 tsp sugar
1 shallot
kosher salt
4 chicken tenders (or 2 chicken breasts)
1 cup basil leaves
pasta or salad to serve it with

At least 30 minutes before, stir together the marinate of 1 Tbsp lime juice, oil, soy sauce, sugar, and 3/4 sp salt. Place marinate and chicken in a bag and refrigerate for at least 30 mins. 
Slice shallots into thin rings.
Turn oven onto broil. Spray a baking dish and spread out shallots onto the bottom of the dish.
Remove chicken from marinate and place on top of shallots. Drizzle marinate over the chicken and shallots.
Broil chicken for 6-7 minutes on each side.
Julianne the basil leaves.
Allow chicken to cool for 5 minutes, then slice chicken crosswise. Reserve the pan juices.
Toss chicken and shallots with basil and pan juices.
Add remaining 1 Tbsp of lime juice.

Serve over pasta or salad.

Wednesday, April 18, 2012

Dr. Pepper Ice Cream

I just edited and uploaded photos for 7 new blog posts and I am TIRED of being on the computer, so I opted for an easy one to post about today. And it is perfect for the hot weather we are having today! 
One of my favorite summer memories is making ice cream with my dad. My favorite is still Orange Crush, it is so so good! When I saw this on Pinterest, I decided that I had to try it since it is so similar to the Orange Crush recipe. (also DP is my fav soda!)

Dr. Pepper Ice Cream
1 can of sweetened condensed Milk
1 can evaporated milk (I chose the fat free)
just under 1 liter of Dr. Pepper
I was lazy and didn't refrigerated my ingredients fist, but it really is better if you do, so do it! Mix together the condensed milk and evaporated milk, then pour into your ice cream maker.
Turn the maker on and begin to slowly pour in the Dr. Pepper, until it reaches the fill line.
Let it go for about 30 mins, or however long yours takes.
Mine was still very slushy, but I think it is because my ingredients were not cold before I put them in.
Transfer into a Tupperware and freeze for about 3 hours until firm to scoop. 
Scoop out and enjoy!