Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

January 22, 2015

Easy Crock Pot Pulled Pork

Pulled Pork, easily one of my favorite go-to game day or party meals.  A dish you can prepare ahead of time and have all the time to spend with your guests and watching the game!
















Here's what you need...............















Pork butt {shoulder} roast.  This one was around 4 pounds.  I trimmed as much of the fat off of it as I could.  Placed it in the slow cooker.















I then mixed the ingredients above as per directions on the back of the McCormick package (see below) and poured it over the top of the pork butt covered it and set the slow cooker on low for 8 hours.















Here's the ingredients of the McCormick's package, in case you're interested.















After 8 hours, it looks like this.















Then I shredded the entire thing with two forks.  At this point, the pork butt roast just falls apart.  Mix it all up really well and serve.



I served it up on hamburger buns.  Yum!















Top with your favorite cheese.















Hope you get a chance to try this easy, delicious recipe.



Easy Pulled Pork

1 pork butt (shoulder) roast...about 3-4 pounds in size
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar


Trim fat off the pork roast.  Place in slow cooker.  Mix all ingredients and pour over the top of roast and cover.  Cook - Set the slow cooker on low for 8 hours or on high for 4 hours.  After finished cooking, shred pork with two forks and return to slow cooker and mix and heat with the sauce before serving.  You can also just leave the pulled pork in the slow cooker, on the 'warm' setting all afternoon!  Enjoy!
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December 30, 2014

Easy Warm Beer and Cheddar Dip

Need a quick and tasty appetizer for your New Year's party??  Coleman's has come up with this delicious looking Warm Beer and Cheddar Dip that uses Coleman's Dry Mustard Powder.  Super simple and I know it'll please a crowd!  




Warm Beer and Cheddar Dip

Ingredients
2 tablespoons unsalted butter
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
12 oz sharp cheddar cheese, grated
1/2 cup milk Kosher salt & freshly ground pepper, to taste
3/4 cup ale or darker beer
Toast points, crostini & crudites for serving
Hot sauce, to taste 


Preparation
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, corstini and crudites for dipping. Makes about 2 cups.

Recipe courtesy of Williams-Sonoma Kitchen.


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December 18, 2014

Latin Recipes for your Holiday Dinner Party



I can eat Mexican food every day.  I am a huge fan.  Nestlé El Mejor Nido sent me these fantastic looking recipes for a Latin inspired holiday dinner.  Or an any day of the week dinner!  

Starting out with the Coquito Cocktail.....such a cozy drink, I can already envision tasting this one while sitting in front of the fire.  Then moving on to Shredded Beef Tamales with mole sauce for dinner.  And let's not forget dessert....Mexican Lime Pie and Meringue.

For these and more Latin inspired recipes, you can visit: http://www.elmejornido.com/en











Coquito Cocktail
Serves 8
Ingredients
·         2 cups coconut milk
·         1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
·         1 cup NESTLÉ® CARNATION® Evaporated Milk
·         1/2 teaspoon ground cinnamon
·         1/2 teaspoon ground nutmeg
·         Rum (optional)

Directions
·         Place coconut milk, sweetened condensed milk, evaporated milk, cinnamon and nutmeg in blender; cover. Blend until combined.
·         Refrigerate for 1 hour or until cold. Serve cold, garnished with a sprinkle of cinnamon, if desired.







Shredded Beef Tamales with Mole Sauce
Serves 12 Tamales

Ingredients: Filling
·         Canola oil cooking spray
·         1 cup water
·         1 1/2 teaspoons NESCAFÉ CLÁSICO Pure Instant Coffee Granules
·         1/4 tablet NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
·         1 1/2 teaspoons ancho chile powder
·         1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
·         1/8 teaspoon whole cumin
·         1/8 teaspoon dried Mexican oregano
·         1 1/2 pounds boneless beef brisket
·         1 bay leaf
·         24 dried corn husks
·         3 cups prepared masa for tamales
·         1/2 cup russet potato sliced into 2 x 1/2-inch strips (12 strips total)
·         1/4 cup yellow onion sliced into 1/2-inch strips (12 strips total)

Ingredients: Mole Sauce
·         1 cup hot water
·         1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
·         3 ounces prepared mole
·         2 tablespoons NESTLÉ ABUELITA Granulated Chocolate Drink Mix
·         Toasted sesame seeds

Directions
·         SPRAY cooking spray in slow cooker, covering bottom and 3 inches up the side.
·         BOIL water in small saucepan; remove from heat. Add coffee granules and Abuelita chocolate tablet. Stir to dissolve.
·         COMBINE chile powder, bouillon, cumin and oregano in a small bowl. Stir until all spices are mixed
·         SPRINKLE brisket with spices, covering all sides and place in slow cooker. Add bay leaf and coffee/chocolate mixture.
·         COOK on low for 8 hours (or high for 6 hours).
·         SOAK corn husks in water for at least 1 hour.
·         REMOVE bay leaf, scrape off any excess fat and shred meat with two forks into 1 ½-inch shreds.
·         TO ASSEMBLE:
·         PLACE corn husk on a flat surface, pointy side down. Spread ¼ cup masa on husk, 2 tablespoons shredded beef, 1 potato strip and 1 onion strip.
·         FOLD sides, overlapping over filling.
·         ARRANGE tamales upright on steamer rack. Fill with hot water to right below the rack
·         COVER tamales with remaining husks and damp towel; cover with lid. Bring to a boil. Reduce heat to medium, adding water as needed. Steam for 1 hour or until masa pulls away from husk.
·         PLACE hot water and bouillon in small saucepan; mix well. Stir in mole until dissolved. Add Abuelita chocolate. Heat over low heat, stirring frequently, for 3 minutes or until chocolate has dissolved and mixture has thickened.





Mexican Lime Pie & Meringue
By Pati Jinich
Ingredients
Crust:
·         3/4 cup or 1 1/2 sticks unsalted butter, at room temperature, plus more to butter the dish
·         1 tablespoon granulated sugar
·          Pinch kosher or coarse sea salt
·         2 egg yolks
·         2 3/4 cups all-purpose flour, plus more to dust the dish and roll out dough
·         1/2 cup whole milk
Filling:
·         5 large eggs
·         1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
·         3 tablespoons heavy cream
·          Zest of 2 green Mexican limes
·         2/3 cup fresh-squeezed green Mexican lime juice
Meringue:
·         3 egg whites
·         1 cup confectioners' sugar
Directions
·         Butter and dust a 9-inch pie dish with flour.
To make the crust
·         In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 to 3 minutes. Add sugar, salt, and egg yolks, and continue beating until well combined. Reduce speed to low, add a 1/2 cup of all-purpose flour at a time. Lastly add the milk and beat just until the dough is fully combined and comes together. Roll into a ball. Wrap in plastic wrap and let it sit in the refrigerator for a half hour, or until it is firm enough to roll.
·         Preheat oven to 350° F.
·         Generously dust your counter and a rolling pin with flour. Roll out the dough into a 1/4-inch thick circle large enough to fit the pie dish. Place the dough on top of pie dish and gently fit it into the inside of the dish, as well as covering the edge. You may cut around the edge with a paring knife. Poke the bottom of the pie crust 10 to 15 times with a fork, as well as 10 to 12 times around the edge. Cover with a layer of aluminum foil or parchment paper, and fill with either pie weights or a cup of dried beans. Place pie dish on a baking sheet and bake in the oven for 20 minutes. Remove from the oven, remove the pie weights or beans and aluminum, and place back in the oven for 8 to 10 more minutes, or until lightly browned. Remove from the oven and let cool.
To make the filling
·         In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed, until foamy, for a couple of minutes. Pour in the sweetened condensed milk, and continue beating for 1 or 2 minutes. Pour the heavy cream, along with the lime zest and lime juice and continue beating for a couple minutes more, until fully combined and thickened.
·         Pour lime mixture over pie crust up to the brim (right before it starts to spill!). Place on top of baking sheet and into the oven. Bake for 50 minutes, or until completely set. Remove from the oven.
To make meringue
·         In the bowl of a mixer fitted with the whisk attachment, beat the egg whites over medium speed until soft peaks start to form, or you start seeing soft shapes in the egg whites as the whisk moves along. Pour in the confectioner’s sugar, 1/4 cup at a time. Continue beating until you achieve meringue consistency: the mixture is shiny, thick and you see deeply marked shapes as the whisk moves along; or if you stop the mixer and raise the whisk, the mixture should hold stiff peaks. With a rubber spatula, spread the meringue on top of the pie, making waves or peaks as you cover the pie. Place on the baking sheet and into the oven for another 10 minutes or until the meringue has set and its top is lightly browned.
·         Remove from the oven. Let cool. Place in the refrigerator. Serve chilled.

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December 11, 2014

Favorite Holiday Cookie Recipes

It is STORMING here in northern California today.  What's a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies.  I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good....and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.



















Here's what you need.......{full recipe below}

















Sift together the flour, cocoa powder and baking soda in a medium bowl.

















Cream together the butter, sugar and brown sugar.  Beat in the eggs and vanilla extract.

















Add flour mixture to butter mixture and stir until blended.  Mix in the chocolate chips last.


















Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

















Place balls on a parchment paper lined baking sheet.


















Bake for 12 minutes at 350 degrees and you end up with these little gems!













Here is a link to some of my Top 10 favorite Christmas cookie recipes for your Christmas baking needs!


Chocolate Cloud Cookies
3 cups all purpose flour,
1/2 teaspoon baking soda,
2/3 cup unsweetened cocoa powder,
1 cup soft butter,
1 cup granulated sugar,
1 cup packed brown sugar,
2 large eggs,
2 teaspoons vanilla extract,
2 cups mini semi-sweet chocolate chips,
5 oz mini marshmallows, frozen

Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper or use a Silpat mat.

Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.

Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.

Hold 3 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows completely.

Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up as they cool.
Makes about 3 ½ dozen

Tip:  Make sure you freeze the marshmallows before using, otherwise they will melt

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December 8, 2014

Candy Cane Cooler

Oh my.  Is this not the most festive cocktail that you have seen?  This Candy Cane Cooler recipe was sent to me by NoMa Social restaurant in NYC to share with you all and I, for one, can't wait to mix this up at my next holiday gathering.  I LOVE the way it incorporates half and half within the recipe....anything creamy and sweet tasting is a win for me!

At your next Deck the Halls get together, this might be an option for you to serve...





Candy Cane Cooler
Ingredients:
  • 1 tbs crushed soft peppermint candy
  • 1½ fl oz vodka
  • splash of white creme de menthe
  • ¼ fl oz brandy
  • ½ fl oz half-and-half
  • Crushed ice
  • Peppermint stick for garnish
  • Mint sprig for garnish

Directions:
Combine the vodka and crushed peppermint.  Stir to dissolve.  Add the remaining ingredients, stir and garnish. 

Also, make sure to come in from 4-8pm and take advantage of NoMa Social's 4x4 deal during the winter season. Choose any 4 different wines, cocktails, beers and tapas for only 4 dollars each.

Please let us know if you are interested in featuring NoMa Social's Candy Cane Cocktail recipe in your outlet. If you would like any more information on NoMa Social please feel free to contact me or you can visit their website atwww.NoMaSocial.com. We look forward to working with you.

Photo and recipe courtesy SoMa Social.
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December 1, 2014

SOL REPUBLIC Punk Giveaway!

Happy Holiday Season to you!

Christmas came early.....I just received the most compact, powerfully clear, bluetooth wireless speaker and I am STOKED! The best part of this all, and in honor of Cyber Monday,  I get to give a SOL REPUBLIC Punk bluetooth speaker away to one of you!  Yes, YOU!

I don't know about you, but I require music to be a large portion of my day on a daily basis.  I love being able to stream my favorite music apps through wireless bluetooth speakers.  When I'm on the go, it's nice to have a more compact version, without giving up any of the sound quality I enjoy, which makes the SOL REPUBLIC Punk my new on the go favorite.




"SOL REPUBLIC’s PUNK can do more than just provide the soundtrack to an impromptu
hangout with friends or a pick-up two-on-two hoops game. It’s also equipped with line-in
and line-out ports, making it easy to connect it to non-Bluetooth™ devices. Connect
PUNK to your home or car stereo via the 3.5mm jack and it becomes your Bluetooth
hub enabling you to control any stereo wirelessly."


To enter for a chance to win the SOL REPUBLIC Punk for yourself, you must be a resident of the U.S.A or Canada.  Just leave a comment on where you would like to listen to your new Punk, in the comment section below, on this website!  Good Luck!  Winner will be announced and updated on this post on December 12th!!

Here is more information on the SOL REUBLIC Punk, makes a GREAT stocking stuffer for anyone!




Full Disclosure

Special thanks to SOL REPUBLIC for providing the Punk wireless bluetooth speaker. Though the SOL REPUBLIC Punk was provided complimentary, I was not monetarily compensated for this post or any other SOL REPUBLIC related post I've written.  All opinions above are my own.
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November 20, 2014

Pistachio Cranberry Sauce


Thanksgiving and the holiday season is upon us already!  To help with your preparation, Jenny Engel and Heather Goldberg of Spork Foods have created a delicious Pistachio Cranberry Sauce recipe that is easy to make and perfect for Thanksgiving and the upcoming holiday season! 

I'm a sucker for cranberry sauce and can't wait to have it on Thanksgiving and the day after, slathered on my turkey sandwich!



Pistachio Cranberry Sauce
Serves 6-8
Ingredients:
3/4 cups water
1/2 cup packed brown sugar*
1 large cinnamon stick
10 oz fresh or frozen cranberries (2 1/2 cups)
1 tablespoon fresh lemon juice and zest of 1/2 lemon
Dash sea salt
1/4 cup Setton Farms roasted, shelled Pistachio Kernels (roughly chopped)*
2 tablespoons dried cranberries*
Directions:
Heat a 2 quart sauce pot and add water and brown sugar. Bring to  simmer over medium heat and add cinnamon stick, fresh or frozen cranberries, lemon juice and zest, and sea salt.  Stir to incorporate all ingredients.

Simmer covered until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon stick and add in diced pistachios and dried cranberries. Cook about 1-2 minutes uncovered and remove from heat. 

Serve warm or allow to cool, then refrigerate sauce over night.
Pistachio cranberry sauce can be made up to 3 days ahead.
*To make the dish faster, use 1/3 cup packed brown sugar and substitute pistachios and dried cranberries with four diced Setton Farms Pistachio Chewy Bites.

Recipe and photo courtesy (C) Spork Foods, 2014
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