Pork and Pintos

*** March Guest Chef - Cara Kenny ***

(Jen's 6 year old daughter)

Jen's Version

(Acworth, GA)

So we were trying to choose a guest chef for March, and the week happened to line up with an event where I was gonna have yummy pork butts smoked for a party I was holding. Val had suggested using Cara, my six year old daughter, and I was trying to imagine a way she could chip in. Pork, guest chef, Cara...it all fell into place.

Pork and Pintos.

The connection is so obvious, I know. Don't worry, I'll explain.

When I was pregnant with Cara, I checked into the hospital the night before to be induced. This was my first baby and my Mother in law's first grand baby - so it was a big deal! I didn't sleep a wink, she didn't sleep a wink (side note: Chris slept just fine). So while she was "not sleeping" she decided to write me a cook book. It helped to keep her mind off things and certainly something she knew I would appreciate. And I totally did! For over six years, I've cooked out of this book. Some of our family's favorite recipes have come from this book. One of them being Pork and Pintos. An example of why I'm reliant on this cook book; I one time was at the store and decided I wanted to make Pork and Pintos and couldn't remember everything in it, so I googled it. Nothing, and I mean nothing, came back resembling this recipe. That's when you know you have a good family recipe! Now every time I cook this dish, I think of Cara. So she inspired this week's meal and even was able to help because it is totally a dump in your crock pot and walk away meal! Well, if you have the yummy pork already smoked for you...

Yes, that is a cake mix. No it doesn't go in the Pork and Pintos. I also made Yummies from my cook book for my husband who was traveling all week. 

Your ingredients include 2 lb. of pork (I prefer a pork butt), chicken broth, pinto beans (I cheat and buy canned ones), rotel, green chilis, orgeno, cumin and salt and pepper. (Recipe featured at the end of this post)

This is the best pork in the world. My best friend's husband Matt makes the best pork in the world. Too bad he's not everyone's best friend's husband. 

Look how beautiful it is...

See, you literally throw it all in. I was so excited, I took the blurriest picture ever. 

After 4 hours of stewing on low, you have amazing Pork and Pintos. I served over rice with jalapeno-cheddar foccacia bread. 

After dinner, we enjoyed  Yummies. The easiest, most yummiest dessert!

Val's Version 

(Denver, CO)

Guess what ….. ?????

I GOT A NEW CROCK-POT!!!!!!!!

Since the recent loss of our beloved friend, I figured I had mourned long enough. It was time to replace her. That and Jen picked a recipe that required it. This little guy is a major improvement. Latching lid. Digital timer. Thermometer. Triggered warming option. Dressed up to the 9's!

Being that we were just now taking this gadget out of the box to use for the first time, I was a little hesitant to do the test run on a blog recipe. But, didn't really have a choice. It takes a few times to use the slow cooker to see what it's timing settings are. I also was at a disadvantage because I had to cook my pork, unlike Jen who cheated with hers already prepared. This typically would take anywhere from 8-11 hours, but I got mine done in 4 1/2 on High.

Rule of thumb - read the packaging. I was unaware that I had to soak my beans prior to putting them in the crock pot, so ended up adding them after the fact. Again - Jen cheated. I will call her out any chance I get.

If you didn't know this already, you should always put the veggies/fruits in first, then poultry with your seasonings last. 

I may have also screwed up and had the Rotel in the pot from the jump, but I don't think that made a difference. 

My grouchy husband kept asking when we were eating, so I pulled the pork out after about 4 hours and 15 minutes and it was already fork tender. Took me about 15 minutes to shred due to me being extremely precise and not wanting to rub the forks together. 

Dumped it back into the pot and dropped the settings down to warm. 

We made some hard tacos that were accompanied by a mini fruit medley and my honeys favorite, Spanish rice. 

And my little nugget enjoyed some sweet potatoes!

Oh - can't forget my sweet treat. It sorta followed the dinner theme ;)

This was how my adoring sister shared the recipe. So - I'm not gonna alter it!

Luck of the Irish!

Jen's Version

(Acworth, GA)

I married an Irish man and have an Irish father. There's no real escaping "meat and potatoes" in my life. For St. Patrick's Day - I personally just like to dye my beer green and call it a day. This year Val and I decided to feature a recipe for the special occasion. We chose Shepherd's Pie because finding a corn beef and cabbage fan in our lives is far and few between. I've made this dish for my husband plenty, because it's pretty simple and a great excuse to use left over mashed potatoes. Plus, he LOVES meat and potatoes! Unfortunately, he was out of town this year for St. Patrick's Day, so I decided to treat my parents and family instead. I knew my dad would be a fan! I also needed an excuse to have my mom's 7 Up biscuits. We are not GF M-F, so we ate a ton of biscuits.

First I sauteed the carrots I chopped up to soften them up (and completely disguise, so the non veggie eaters would approve)

Then I added the chopped up onion. 

Next, I added the ground beef and seasoned with salt and pepper. I love cooking at my mom's because a) it's not my kitchen I'm messing up and b) I love her salt and pepper doo dad's. Mostly reason a.

I TOTALLY made this part up, being that I wanted to be festive. The recipe called for red wine, I substituted with Guinness. I took the risk. And with beer, I mean, can it really go wrong?

With the help of flour and butter and stirring and such, I made a nice gravy, saucy, meaty dish. 

After pouring it into the dish, I topped with the taters. These were store bought due to lack of time, but I highly recommend making your own mashed potatoes. Highly recommend.

After it's baked to perfection, dig in. Clearly, we did.

It is best paired with my mom's 7 up biscuits. That way you can clean up the sauce with something other than your finger. Other than...in addition to..

Happy St. Patrick's Day!

Traditional Irish Shepherd's Pie

Recipe adapted from  food.com

Ingredients:

1 tablespoon olive oil

1 teaspoon black pepper

1 lb ground beef 

1 large onion, finely diced

3 -4 large carrots, finely diced

2 tablespoons flour

1 tablespoon butter

1 12 oz. bottle of Guinness

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 cup beef stock

1 large quantity mashed potatoes

1 egg, beaten

Directions:

Pre-heat oven to 400°F.

Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper. Cook until browned then drain fat.

Add the butter and sprinkle with flour and stir through.

Add tomato paste, beer and Worcestershire sauce. Let this reduce slightly then add the beef stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg.

Bake for about 20 minutes or until the potato is nice and browned on top.

Val's Version

(Denver, CO)

(This is just a side note - I'm gonna kill Jen. I had my portion of the post completed before her, as usual, and somehow she managed to delete 3/4 of the ENTIRE dialogue and my photos. Now I get to go back and try to remember all the clever things I had included the first time. If this wasn't her idea, I'd fire her. Sisters.)

Let's try this again …

Top o' the mornin' to ya!
(now it's almost dinner time)

I don't like corned beef and cabbage. Not at all. So trying to go the traditional Irish route was not an option for me. This recipe below is apparently English, but I hear a bunch of Irishman eat it. Or maybe that's just a trick the pesky little leprechauns play on people less informed. Who knows.

Since I'm "trying" to be GF Monday-Thursday (yes - that means I have the weekend to cheat), I pulled this up and thought it looked pretty simple. I added more veggies and sweet potatoes to make it healthier and it came out pretty good. It reminded me of my Dad who just takes all the foods from his plate and piles them together. Continuously. Over and over again with his metal fork, scraping the foods into a mound in the center of his plate. With a metal fork. I despise metal forks.

Lucky me, there wasn't too much to this recipe. It can really be altered to accommodate just about anything you have in the fridge or pantry.

If you're in a pinch, use a bag of frozen veggies.

After about 3-5 minutes, add in the cooked beef and take a swig of your favorite Irish brew. 

Cheers for Beers!

While the meat mixture is simmering, boil and mash your taters. Looking back - I shoulda used my green food coloring to make this step more festive. 

Layer your baking dish with meat and veggies on the bottom and tots on top. Use a fork to make little peaks throughout the taters and fluff it up a bit.

If you use sweet potatoes, they look a little soggy if not completely drained. Lesson learned. 

While it was baking, I whipped up some pimento cheese dip. Added me jalapenos for the green flare.

At the end of every rainbow is a pot 'o gold. Serve and enjoy it!

Or bathe in it.

Kiss us even though we're not Irish :)

Shepherd's Pie (Gluten Free)

Recipe adapted from Katherine Matinelli

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour and 15 minutes

Ingredients:

1 tablespoon oil
1 T onion powder
1 T garlic salt
1 bag of frozen mixed veggies
1 lb of 93% fat ground beef
3 tablespoons Ketchup
1 teaspoon Worcestershire sauce
1 cup beef stock
2.2 pounds golden sweet potatoes, peeled and quartered
¼ cup butter
½ cup milk
Salt and pepper

Directions:

Heat the oil in a large skillet and add the veggies, onion and garlic. Cook until softened.

Add the ground beef and cook until browned, stirring often to crumble the meat.

Add the Ketchup and Worcestershire sauce and simmer for a few minutes. Add the broth, bring to a boil, then lower the heat and cook, uncovered, for 20 minutes.

Meanwhile, put the potatoes in a large pot of cold water and bring to a gentle boil. Simmer until tender. Drain, return to the pot with the butter and milk, and mash until smooth. Season with salt and pepper.

Preheat the oven to 350F.

Put the ground meat mixture at the bottom of a 9-by-14-inch ovenproof dish. Season with salt and pepper. Spread the mashed potatoes evenly over. Use a spatula or fork to create small peaks in the mashed potatoes.

Bake for 30 minutes, or until the top is lightly browned. Remove from the oven and allow to rest for 5 minutes before serving.

Pimento Cheese Dip (with Jalapenos) 

Recipe adapted from She Wears Many Hats

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

1 – 8 oz. package cream cheese, room temperature (we used a Greek Yogurt cream cheese blend)
3 cups grated sharp cheddar
½ cup mayonnaise
3 tablespoons pimentos, mashed and rough chopped

3 tablespoons diced jalapenos
⅛ teaspoon dill
⅛ teaspoon celery salt
⅛ teaspoon ground cayenne pepper
⅛ teaspoon salt
¼ teaspoon black pepper

• 
  

Directions:

Blend cream cheese until smooth. Add other ingredients and mix well. Refrigerate until serving.

Rosted Red Pepper and Goat Cheese Alfredo Pasta

Val's Version 

(Denver, CO)

Sometimes I wish I was born Italian or lived in Italy. They have the best foods. Not to mention, they eat dessert BEFORE dinner. I may have fair skin and blonde hair, but my dad could pass for an Italian Mafia bossman.  Oh - and Italian men are also pretty easy on the eyes ;)

Have I mentioned that I am a huge pasta lover! I could care less what the noodle is or the flavor of the sauce. I love it all. Well, almost. Please keep mushrooms and olives at bay. Unless they're big enough to pick out. Then I'll reconsider. So, obviously I pinned this recipe when it popped up in my feed. Goat cheese is also an acquired taste, but it has the word cheese in it. And I love cheese! Eh - but not cottage cheese. Just unappealing to me.

I had purchased the ingredients for this dish last week and waited until JennyBear was ready to put this on the docket. I probably should have waited to have it Friday - since I won't be eating meat for Lent - but I didn't. And, I added sausage. Sausage is rarely an insignificant addition.

I'm going to go ahead and put this out there. Making this should have been simple, but I turned it into something out of a Johnson & Whales beginners course. It was a hot mess. I should've pulled out all of my kitchen aids in advance and been better prepared. The 2 littles were not cooperative and were extra needy during my cooking time block. Fortunately, my oldest was home to help get things under control when I about burned the garlic and overcooked the sausage. Aaaaand, I may have struggled with the food processor. Being that I am new to cooking it up with onions, peppers, etc., I haven't had to use it much (excuses - I'm aware). And to be honest, my husband always did that part. So, we may have had to whip out the good 'ol fashion blender to get the right consistency. Lesson learned. Dad gave me a proper tutorial when he got home ;)

The combination of these flavors was ridiculous. Too perfect! And you'll notice that I cheated. I went ahead and got the jarred roasted red peppers and thanked the culinary Gods that I didn't have to slave over that process. I just didn't have the time. 

(picture taken prior to mayhem)

I used about 1/3 of a sweet onion and opted out of dicing an entire one. Was enough flavor, 

just the same.

Once the garlic, onion, artichokes and cheese had blended, I dumped in the jarred peppers (drained) and put on low for a few minutes to simmer.

I had precooked some Italian sausage and dumped it into the sauce blend after I ran it 

through the processor.

(this was when I had to use the blender - shhhh)

I went with tricolor Penne pasta and topped with fresh parsley. Accompanied by garlic bread and Lemon Chive Salad with Roma tomatoes (those are my new "go to"). It was perfecto! 

Another great pin on Pinterest, adapted by Lauren's Latest.

This is the face of a Diva who is super glad Mom's done in the kitchen so she can pay her some highly anticipated attention! :)

Roasted Red Pepper & Goat Cheese Alfredo
Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients: 

1 jar of roasted red peppers
2 tablespoons olive oil
1/3 small sweet onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic &herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)

Italian sausage, cooked and drained (optional)
1 lb penne pasta, cooked to al dente
salt & pepper, to taste

Directions: 

Saute onion and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, artichokes, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

Chop peppers into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor (or blender - wink) and puree. Place back into hot pan and toss with cooked pasta and sausage. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Jen's Version

(Acworth, GA)

I have to reserve meals like this for when my husband is out of town. Ingredients like "roasted red pepper" and "goat cheese" are not his thing. My husband is a particular fellow. He likes his meats and potatoes. Don't try and sneak fancy meat like lamb in or fingerling potatoes. He despises all things "trendy". And in case you're ever quizzed, he can't stand TV shows where the characters speak really fast and background music accompanies every scene. That's off topic - but when I start thinking about goat cheese it reminds me off all the things Chris doesn't like. What a stick in the mud...

This meal was divine. It was just what I needed after a long day. Just from reading through the ingredients, I knew this would have bold flavor. I too cheated and bought jarred roasted red peppers. I would have never told the truth had Val not also cheated. I even took a picture that looked like a striking fresh roasted red pepper...

I used a whole onion, because I'm a big girl.

I added my garlic, half and half (and NOT fat free. half and half, is half cream. cream is fat. it doesn't make sense if you have fat free fat sooooo makes you wonder what it is...) and goat cheese. I used the plain goat cheese and added some herbs. They were green ones....

Mmmh, things are smelling good. 

Now time for the roasted red peppers I worked all evening on...

I also added my artichokes and parmesan at this point. 

Who needs a food processor or blender when you have a NINJA. This thing is awesome. Granted, I've never had a food processor or blender that didn't smell like burning metal, but I bet this thing is way better. 

Birds eye view.

When I was waiting to cook the linguini, I kept saying in my head "a watched pot never boils". I decided to share with you all so now you will have it stuck in your head. You're welcome. 

Ready for the final product??? 

A super trendy meal that was super delicious!

Roasted Red Pepper & Goat Cheese Alfredo

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients: 

1 jar of roasted red peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half
4 oz. goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts

1 lb linguini, cooked to al dente
salt & pepper, to taste

Directions: 

Saute onion and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

Chop peppers into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor (or blender - wink) and puree. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings.