Sunday, October 14, 2012

Slow Cooker Teriyaki Pot Roast!

Well, this one was just as easy as it was tasty and easy and tasty were high on my list for this Saturday! 
I also added some of the left over pineapple relish to the top and it worked perfectly with the flavors. 
For the pork roast:
A 2 pound pork loin roast, boneless
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup teriyaki glaze
1 large bell pepper, any color, cut into large chunks
1 medium onion cut into large chunks

Place 1/2 cup water into the slow cooker. Add the roast and season it with the salt and pepper. Cover with the lid and cook on low for four hours.

Turn the roast over, trim and remove the fat. 

Return the lid and continue cooking for another hour. 

Add the onions...

And the peppers...

And the teriyaki glaze.

Cover and cook for another hour or until vegetables are just tender. 

Serve over rice. This was just too easy and so delicious! The pineapple relish was amazing with the roast. If you're in a hurry and can't make it, just add chopped pineapple to the pot for the last hour of cooking. Sitting here posting the recipe makes me long for leftovers...

Wednesday, October 3, 2012

Yia Yia's Greek, Roasted Banana Peppers!

I mean really, what's not to love! These and a loaf of crusty bread for dipping into the oil left in the dish. You can't go wrong!
15 banana peppers
4 tablespoons extra virgin olive oil
salt and pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried oregano (preferably Greek oregano)
3 ounces feta cheese crumbled
Preheat oven to 350 degrees

This is some of my Greek oregano, which is really my favorite. It has a less green taste and more of the oregano flavor.

Rinse the peppers in cold water and dry. 
Trim the end of the peppers, slice them in half and remove the seeds.

Thanks to JD's mom and Mr. M. for the gorgeous peppers they've provided us with all summer!

Spray a casserole dish with non-stick spray. Place the peppers halves inside and drizzle the olive oil over the tops of the peppers.

Sprinkle the salt, pepper and oregano over the peppers.

Add the feta cheese on top. Bake uncovered for thirty minutes or until the peppers are tender.

These are really so good. In case you want to know who Yia Yia is, she's my best friend's Greek mother in law. I've known Yia Yia for at least twenty five years and I have been so fortunate to partake of many of her dishes. Yes 'um Yia Yia rocks the kitchen!

Saturday, September 22, 2012

Pan Seared Steak With Pineapple Relish!

I'm telling ya, steak rocks and rules! Okay, I love red meat of any kind, you wanna get my attention, holler "red meat" and I'm there! Pair it with pineapple relish, salad and cheese biscuits, oh Mama I'm home... 
JD brought me this magazine with these recipes and mentioned that I might make this sometime. I was more than happy to oblige! Both of the recipes were absolutely delicious and so easy. Perfect for a Saturday supper!

Recipe for the pineapple relish:

2 cups chopped fresh pineapple
1/2 diced red onion
1 to 2 tablespoons chopped red jalapeno chile
1 tablespoon minced fresh chives
1/2 teaspoon minced garlic
1/4 teaspoon salt 
1 tablespoon lime juice

Love fresh pineapple!

Chop, mince, dice and squeeze...

Place all of the ingredients in a medium bowl and stir until well blended...

Let the relish stand in the fridge for at least thirty minutes before serving.

For the steak:

2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
2 (1/2 inch thick) boneless beef New York strip steaks
1/4 teaspoon freshly ground pepper

In a small bowl, stir together the Worcestershire sauce and oil. Pat the steaks dry.

Heat one large skillet or 2 medium skillets over medium-high heat until hot. Brush both sides of steaks with the Worcestershire/oil mixture. 

Dueling skillets :) Place the steaks in hot skillets.

Cook 3 minutes for medium-rare or until of desired doneness, turning once. Sprinkle with pepper and serve with the relish. 

It just don't get no better! Sorry for the slang/twang, it was just that mahhhvelous dahhhling!

Tuesday, September 18, 2012

Easy Cheese Biscuits! Yum!

Oh my, but these are so delicious. They go with anything from steak and salads to pinto beans and everything in between. They freeze and reheat well too! I just love something that's so versatile...

For the recipe:

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon sea salt
1/2 cup vegetable shortening
2/3 cup buttermilk
1 cup sharp Cheddar cheese, grated plus more for the tops
Preheat oven to 425 degrees.

Place the flour, baking powder and salt into a medium bowl and whisk to blend.

Mix the shortening and cheese in a small bowl. 

Add the shortening/cheese mixture into the flour. Cut it into the flour with a fork until it's becomes crumbly and is thoroughly mixed.

It should look like this. 

Add the butter milk a little at a time to the flour/cheese mixture, stirring after each addition.

Keep adding until it's gone!

Almost ready...

Grease your muffin pan with shortening.

Spoon the mixture into the pan and top with sprinkling of cheese.

Bake for 12 to 15 minutes and brush with melted butter. 

I can almost taste them. Wish I hadn't eaten all of them...

Sunday, September 9, 2012

Cilantro-Jalapeno Slaw

I have to tell you first of all that this is not my recipe. I got it from The Pioneer Woman, Ree Drummond. I also have to tell you that when I saw her make it, I was skeptical. VERY skeptical. Cilantro in slaw? I don't think so. That was before I started growing cilantro and putting it in everything with any resemblance to Mexican food. Then when I decided to make the barbecue turkey on Labor Day I wanted a slaw with a twist and this one came to mind. I'm in love. Deep love. I ate it on Monday, Tuesday and Wednesday last week and I'm thinking I may have to have some tonight. I substituted buttermilk for the milk she calls for in the recipe, but other than that, I pretty much stuck to it. Don't wait, try it today!
This is her recipe, but I had to cut it way down since there are only two of us. 

1 head cabbage (I used about 1/4 small head)
1/2 cup milk (or buttermilk)
1/2 cup mayonnaise - PW mixed the mayo and milk together, but since I was cutting the recipe I just added them separately so that I didn't have too much. 
1 to 2 tablespoons white vinegar
pinch of sugar
salt to taste
pinch of cayenne ( I used paprika) JD won't eat cayenne, I think cayenne would be great!
1 jalapeno chopped finely
fresh cilantro

Chop the cabbage, I just did a rough chop. You could grate it if you like.

Remove the rib and seeds from the jalapeno and trim the ends.

Finely chop it. I used about a whole one on my portion of the slaw. I like the heat!

Wash and pat the cilantro dry. 

Place the cabbage in a medium bowl. Add the sugar.

And the salt...


Add the mayonnaise. For the amount of cabbage I had I used a couple of tablespoons of mayonnaise.

Add the vinegar. Again, for my recipe I used about a teaspoon. 

Add the buttermilk a little at a time. 

I mixed the slaw after adding about a teaspoon of buttermilk and then kept adding it in small amounts until I had it at the consistency I liked. Add the jalapeno and stir and just before serving place the cilantro on top.

Here's the link for the barbecue turkey just in case this makes you want it!
I love cooking in the slow cooker sometimes 'cause it just makes everything so much more simple!