Zucchini....

While I was gone and my garden froze some of the extremely large zucchini survived up under the plant. One of my first projects was to clean seed and grate the zucchini. Most of it I froze in two cup measurements to make zucchini bread (recipe already posted) for my neighbors for Christmas this year.

I also made zucchini brownies, one of my son-in-laws favorite recipes.

Dave's Zucchini Brownies

2 c. flour

1 c. oil

3 eggs

2 1/2 c. flour

1 t. salt

1 t. soda

1/4 t. baking powder

1/2 c. milk

3 t. vanilla

2 c. grated zucchini, folded into the batter

1/4-1/2 c. cocoa

Pour in a greased and floured jelly roll pan. Bake at 350 for 20 minutes.

Dave's traditional frosting

1 cube butter

6 T. milk

4 T. baking cocoa

1/2 c. nuts

Bring to boil, take off heat. Pour in powdered sugar until spreading consistency.

This time I used a cream cheese frosting because I wanted the white color to make spider webs on top of the brownies.

Cream Cheese Frosting

1/2 c. butter, softened

8 oz. cream cheese, softened

2-3 c. powdered sugar

1 t. vanilla

Mix together ingredients and spread on cake or cupcakes.

I took my neighbors a section of the spiders web with the following poem. (I started this in my neighborhood years ago and since none of them know I even have this blog I am safe to pass it along.)

It's time for treats!
It's time for fun!
And you'll have both
Before a day is done.

These treats you see
Are yours to enjoy.
The fun comes in
When your wits you employ.

Think of a neighbor
You want to treat.
Make a surprise.
(It doesn't have to be sweet.)

Secretly give it,
Include this poem.
Smile to yourself,
And quickly go home.

The sooner you do,
The sooner the fun.
Lots will have treats.
Even more will have fun.

So do it now‑-
Halloween's near.
Find someone quick
And spread trick-or-treat cheer.

(I did not write the poem but introduced in in my neighborhood on a cute little ghost)

Mexican Meatball Stew

Mexican Meatball Stew

1 lb ground chuck
¼ c. soft bread crumbs
1 egg, lightly beaten
1 4 oz. can chopped green chilies, drained
½ t. ground cumin
¼ t. pepper
Vegetable cooking spray
1/3 c. all purpose flour
2¼ c. water
1 c. frozen whole kernel corn
1 14 oz. can whole tomatoes, untrained and chopped
1 15 oz. can kidney beans, drained
1 T. chili powder
½ t. salt
1 t. beef flavored bouillon granules
1 t. dried whole oregano

Combine ground chuck, breadcrumbs, egg, 3 T. chile's cumin, and pepper in medium bowl; stir well. Shape mixture into meatballs, using about 1 tsp mixture for each meatball. Arrange meatballs on rack of a broiler pan coated with cooking spray, broil 5½ inches from heat 5 minutes; turn meatballs, and broil an additional 4 minutes or until browned. Drain and pat dry with paper towels.
Combine flour and water in a Dutch oven; stir well. Cook over medium heat until thickened and bubbly. Add meatballs, remaining chile's, corn, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Yield 7 cups

(we found this in a Cooking Light Magazine years ago!)

Eggs In a Nest

When our oldest daughter, Jessica, was in fifth grade they did a unit on cooking. She came home and wanted to make dinner for us and proceeded to make Egg In a Nest. It has been a family favorite breakfast for us every since!

You start with frozen Hash Browns, enough to have a layer in the bottom of a skillet. Place 1-2 T. butter in the pan and heat when butter is melted place the hash browns in the pan and salt to taste. Cook until they are brown.

Turn and make an indention in the hash browns and crack the egg into that space. Salt and pepper to taste. Cover and cook the eggs until the yolk is firm.
Turn onto a plate and top with grated cheddar cheese.

Pork Pot Pie/ Yummy left overs

Our Sunday Pork Roast dinner left us with plenty of meat to make several different meals. I made extra gravy to use in the pie but got carried away making the mashed potatoes and forgot to leave some for the pie. So I peeled 3 large potatoes and cubed them in 1/2 inch cube sizes and cooked them.

While the potatoes cooked I diced a medium onion and minced a clove of garlic and sauteed them in butter until they turned translucent.
Once the potatoes are fork tender drain and mix with the onion and garlic.

I took half of the left over pork roast and cut into bite sized pieces, added 3/4 of a 16 oz. bag of frozen mixed vegetables and a 4 oz. can of mushrooms (drained) and 1 t. salt.

With some of the left over gravy I blended the vegetables and meat together

and turned into a prepared pie crust (use can use frozen ones too!)

topped it with another crust and cut air vents into it.

In a preheated 475 degree oven bake until golden brown about 20-25 minutes

Serve hot!

There was still enough meat to make Pork Enchiladas Verde (already published) and another undetermined meal. This roast was so good and great for the budget.

Tostadas

One of those old cravings I have had recently is for a good homemade tostadas. Because the corn tortilla is fried in hot oil until slightly crisp I have not made these for a long time. But with yummy fresh tortillas and all of the other ingredients on hand it just sounded good.

Toastadas:

1 lb. lean ground beef browned
1 medium onion, chopped finely
taco seasoning mix (recipe following)

refried beans (I have cans in my pantry as a standard)
cheddar cheese, shredded
guacamole (previously posted)
lettuce
tomato, diced
sour cream

corn tortillas
oil for frying


In a large skillet brown the ground beef and onion. When the beef is no longer pink add the taco seasoning mix and water. While the beef is browning heat oil in a separate pan. (1/2-1 inch from the bottom) When oil is hot place the tortilla in the oil and leave until it bubbles and raises flip and do the same with the other side, place on a paper towel to drain off excess oil. Heat the refried beans and cover.

Place tortilla on a plate layer beans, meat mixture, lettuce, tomato, cheese, sour cream and guacamole.I like to serve this with corn and Zatarains Black Beans and Rice or rice with lime and
cilantro.

Taco Mix:

2 t. instant minced onion
1/2 t. salt
1/2 t. minced garlic
1 t. gound cumin
1 t. chili powder
1/2 t. crushed red pepper
1/4 t. dried oregano

Mix with cooked hamburger, and 1/3 c. water.

Tip-Clean Up

One of the things I have learned to make clean up from even the worst kitchen messes is to keep a sink full of hot soapy water. Especially when cooking starches like potato or pasta. Simply putting pans in to soak while finishing up the meal takes a little out of the frustration of clean up and saves a little time as well. It also allows you to wipe things up on the stove top or counter as you go. A lot of the time I am almost done with the clean up as we sit down to eat, it makes me far less grumpy!

Sunday Pork Roast

When I left for Hawaii it was beautiful, warm, the garden was thriving and the leaves were changing. During the three weeks that I was in Honolulu the garden froze and it turned cold. My daughter, Rebecca, went up the canyon and took beautiful pictures for me because I didn't think that I would get to see them for myself. I was able to see them but my garden was a total loss. (Thanks for the picture Reb)

I love fall but it brings a mixture of emotions for me. I love the beauty and the cooler weather,
both of my parents were born in the fall but unfortunately they both passed away in the fall as well. I find myself missing them tremendously right now and as a result I have been making old recipes and foods that remind me of them.
Growing up my mom always made a beef roast with mashed potatoes and gravy for Sunday dinner. She was the best gravy maker I have ever known. It was a real meat and potatoes kind of meal, the kind that my dad liked. When I met and married my husband I learned to appreciate more foods than I never imagined. We have planted and harvested herbs and tried a variety of spices. Every now and then I just get a craving for a basic meat and potatoes meal. We however, like a good pork roast rather than the beef that my mom made.

Sunday Pork Roast

I took an 8lb. boneless pork roast and slow cooked it in a cast iron pan. With only salt and pepper and 1 c. of water I covered it and baked it at 300 for seven hours.
After seven hours I took the lid off and browned the meat. All of the juices from the meat blended with the water to make a really nice gravy. (With a little flour slurry to thicken.)

The meat was so tender that it fell apart as it was sliced.

This was not even half of the meat that we cooked. With mashed potatoes and wonderful gravy we had the comfort meal that I was craving. Even the home canned beans reminded me of my mom.

There was still a lot of gravy and plenty of meat to make other meals during the week. There's a lot to be said about comfort food.

Welcome Home Aloha Style

After being in Honolulu for seven weeks straight my "sweetie" finally came home. To help him feel at home two of our daughters decided to throw a surprise welcome home-luau. It was actually supposed to be a surprise for me as well but I had figured it out and tried to keep it in until I had to admit I knew when they were trying to make specific arrangements around me.

Kerry was very surprised despite the fact that there several hints throughout the day.

Natalie and Rebecca had worked for hours to make it like an authentic luau.

Kalua Pig

4-5 lb pork roast

1/4 Kosher salt

3 cloves minced garlic

½ cup liquid smoke

1 cup water

Rub salt over roast. Set roast in slow cooker. Add other ingredients to slow cooker. Cover. Cook on Low 6-12 hours, or until meat shreds easily with fork. Shred meat. Serve over rice. Or cool and freeze in Ziploc freezer bags in dinner-sized portions. To serve from frozen, simply remove from freezer bag and reheat in microwave.

Teryaki Chicken

5 lbs chicken thighs, bone in, with skin

1 T Vegetable Oil

2 T Cornstarch mixed with 1 T water

Sauce:

1/2 cup Sugar

1 c. Water

3/4 c. Soy Sauce

1/2 inch piece Ginger, smashed (or substitute ginger powder)

1 clove Garlic, smashed

Preheat oven to 350 degrees. Combine sauce ingredients in pot and bring to boil. Turn off heat and stir to dissolve sugar. Let cool. Divide sauce in half. Marinate chicken pieces in half of sauce. Reserve other half of sauce for baking pan. Marinate chicken for at least an hour, up to overnight, turning at least once. Heat oil in heavy skillet over high heat. Sear chicken pieces in skillet, working in batches. Place seared chicken pieces in baking pan, skin side down. Stir cornstarch slurry into remaining dipping sauce. Pour sauce over chicken. Bake 60 to 70 minutes, until cooked through. Pour sauce over chicken.

Dave made homemade rolls tinted purple to look like the rolls served at most of the luau's.

This really looks like an authentic luau plate including the store bought macaroni salad.

Rebecca and Natalie planned the entire evening. Rebecca made wonderful fruit smoothies .
Afterwards we played Pineapple Bowling on the deck coconut and all. The boys got a great kick out of it.

Our cute Natalie and Dave awaiting the arrival of the little one, we are all so excited!

It was a very relaxing and fun evening. Thanks girls, and guys!

Joes Seafood Grill

The Saturday before I was to come home my husband, Kerry, and I went to the North Shore again because the waves were up and we love to spend time on the beach (This time we didn't put our swimming suits on because we expected it to be to rough, what we were we thinking?) We spent the afternoon walking and riding on the coastline it was wonderful. We had intended to go back to the Hotel/apartment and fix dinner but it got late enough that we decided to try another place in Haleiwa that I had read about. I am still looking for a really good fish place on the Island.

It was a very nice place a little more pricey than we had planned on but we had been curious and decided to try it.
The view out into the ocean was great even though the picture really doesn't show it all that well. We got a kick out of watching the wild chickens run around while we were waiting for our food to arrive. The Blue Cheese dressing was probably the best I have had in a very long time.
I had a Tai Spicy Shrimp dish and they weren't kidding. It was served on top of pasta with pesto that was really good.

Kerry had a ginger based Barbecue Rib plate that was ok. But certainly not anything to write home about. It was nice to try it because we had noticed it before but it isn't one that we will visit over and over. Again the mom and pop places on Oahu have seemed to be the biggest treat for our taste buds. So I am still looking for a really good seafood place on the Island.

Split Pea Soup

After having ham for dinner one night we saved the rest of the ham to make split pea soup. We boiled the ham again to get the flavor into the water and to make the ham fall off of the bone.

Everyone was telling me how cold it was a home and so it seemed natural to be having soup. (I was sad to think that the lovely plants I left at home were lost to a heavy freeze.)

(Soak the peas over night) After cooking the meat in water for 30-45 minutes remove the ham and the bone from the broth and add 2 cups dried split peas and one medium onion, chopped.
Cook over medium heat until the peas are soft. Meanwhile cut the ham into small pieces about 1/2 inch cubed and add to the soup. Salt maybe added if needed, this ham was quite salty so we did not add any salt.

Cook until the peas are soft and the soup has thickened. Stirring often.

Enjoy!

This is a family favorite and it is great to use left over meat and to help the budget.

Chile Rojo

The first weekend in April and October our church has a conference that I love to watch. It also is a time of traditions for our family. My husband always makes Chile Verde. This October however, since we were in Honolulu we couldn't find the yellow tomatoes and things to make the Chile green so we made Chile Rojo instead.

First you take a boneless pork roast and cut into bite sized pieces.
Gradually add the meat into a pan and brown. Doing small batches at a time allows it to brown better. As the batches finish place the meat into another pan.
When the last batch is almost done add onion and garlic, cook until the onion is transparent and beginning to brown. Return the cooked meat back into the pan and add flour a tablespoon at a time until meat is coated and liquid is absorbed. Continue cooking, stirring constantly, until flour browns.

Add a large can and a small can of diced tomatoes (about a quart and a half) and stir in well.

Add a large can of diced green chile's, a jalapeno or two minced, and two to four Serrano chile's. Stir. Cook over low heat for about two hours, stirring occasionally.
Serve with flour tortillas, guacamole, refried bean, and Spanish Rice.
(Note you can use two jalapenos and two to four Serranos or reduce depending on the level of heat that you like. We only used one jalapeno in this batch and it wasn't enough for our taste!)