I took a few days off of blogging due to a stomach ache, but I'm back and I've got a few recipes to share : )
Like I said in my last post, part of Jim's birthday breakfast was a hash brown bake. It turned out great and we have been enjoying leftovers for a few days now.
Ingredients
1 bag Simply Potatoes hash browns [usually found in the refrigerated section of the grocery store]
4 eggs
6 slices of bacon [I used pre-cooked bacon, but you could easily fry up some of your own!]
3/4 cup of milk
Your favorite shredded cheese blend
Salt & Pepper to taste
STEP ONE
Preheat oven to 375 degrees. Grease, with butter or use non-stick cooking spray, a 9x9 glass baking pan. Open the package of Simply Potatoes hash browns and pour contents into the baking pan.
STEP TWO
In a blender, mix the eggs and milk. Once the mixture is blended well, pour evenly over the hash browns.
STEP THREE
Fry the bacon slices, or, if you choose to use pre-cooked bacon, warm the bacon in the microwave. I like the bacon to be nice and crisp because it allows you to crunch it up easier. Allow the bacon to cool completely. Once it has cooled, throw it in a food processor to finely chop into bacon bits. Spread the bacon bits evenly over the hash browns.
STEP FOUR
Depending on how cheesy you would like your hash brown bake to be, sprinkle shredded cheese blend evenly over the hash browns. I wanted the bake to be nice and cheesy, so I covered the top pretty fully.
STEP FIVE
Cover the 9x9 glass baking pan with aluminum foil and bake in the oven for 30 minutes. After 30 minutes, remove the aluminum foil and continue baking for 10 minutes. Once complete, take the bake out of the oven and allow to cool for about 5-10 minutes. Sprinkle with salt and pepper then serve immediately.
Yum, yum, yum!
Unfortunately, I burned myself getting the bake out of the oven : / Yep - I'm a klutz!
When Jim & I were in Jamaica on our honeymoon, our favorite meal was quite a shocker to us! When you stay at an all inclusive resort you eat meal after meal of absolutely deliciousness. Once day Jim & I decided to rent a cabana at the pool since the day before we got a lot of sun. We both chose a pulled pork hot dog since it sounded amazing and weird at the same time. Hot dog - pretty yum. Pulled pork - SO yum. The combo? Either absolutely phenomenal or a total bust. Turns out, absolutely phenomenal : ) Jim ordered a second one immediately, then had it again another day. Since both of us had been dreaming about the sandwich since our honeymoon, I thought that this would be perfect to try for his birthday dinner!
[Pulled Pork Recipe adapted from the book 'Slow Cooker Revolution']
Ingredients
1/4 cup packed brown sugar
1/4 cup paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tsp. cayenne
1/2 tsp. salt
1 - 5 lb. boneless pork butt [butt... tee hee]
1 cup barbeque sauce
4 Large french buns
4 Cajun Sausages
Your favorite shredded cheese blend
STEP ONE
The night before, combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and salt in a bowl. Cut the pork butt into quarters, and, using a fork, prick pork all over. Rub seasoning mixture to cover each section of the pork butt. Wrap pork tightly in a plastic wrap [or you can just put it into a large zip lock bag] and refrigerate for between 8 and 24 hours]. The next day, unwrap the pork and place into a slow cooker.
STEP TWO
Spread barbeque sauce evenly over the pork, cover, and cook until pork is tender [9-11 hrs on low or 5-7 hrs. on high].
STEP THREE
After a few hours, lift the cover of the slow cooker and SMELL THAT BBQ GOODNESS! Re-cover and allow to finish cooking : )
STEP FOUR
Transfer pork to a large baking pan, 9x13 works well, allow to cool slightly, then shred into bit sized pieces using two forks. Discard any fat that has come loose. Let the liquid in the slow cooker settle for 5-10 minutes, and, using a slotted spoon, remove any excess fat that has come to the surface.
STEP FIVE
Season the pork with some salt and pepper and throw it back into the slow cooker. Stir the liquid and the pork so that the shreds are covered well. Keep the slow cooker on the 'warm' setting while you prepare the rest of the meal.
STEP SIX
Grill the cajun sausages [or cook them in a skillet on the stove].
STEP SEVEN
Toast the large french buns lightly in a toaster oven, or heat them shortly in the microwave so that they are slightly warm. Slice the cajun sausages down the middle and open the sausage so that it lays flat in the bun. Spoon the pulled pork on top of the sausage in the bun and sprinkle with cheese.
I recommend serving the BBQ pork dog with sweet potato fries. This dinner was a HUGE hit! We even had leftovers [minus the sausage] tonight for dinner and it reminded me that pulled pork is one of the best foods out there! Despite the long ingredients list, and the pre-work, this meal is quite easy!
Jim is not a big fan of birthday cake. Being that it was his birthday, I had to make something as a special bday dessert! We both LOVE bread pudding, so I figured this would be a great dessert to replace birthday cake. I highlllllly recommend this recipe!
[Donut bread pudding recipe adapted from the book 'You Be Sweet' and sauce from 'Slow Cooker Revolution']
Ingredients
12 regular glazed donuts
1/3 cup raisins [optional, but HIGHLY recommended]
1/2 cup + 2 1/2 tbsp. butter, melted
1/2 cup sugar [I used stevia]
5 eggs
3 cups heavy whipping cream
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup brown sugar
1 tbsp. bourbon [I used Jack Daniels honey whiskey]
STEP ONE
Preheat the oven to 350 degrees. Lightly butter a 13x9 baking pan.
STEP TWO
Cut the donuts into 6 even pieces [I cut in half, then cut each half into three] and fit the pieces into the baking pan. Try to avoid any gaps between pieces, you can do that by shmooshing the donuts if needed. Scatter the raisins evenly over the doughnut pieces. Drizzle the dessert with 1/2 cup melted butter.
STEP THREE
In a medium mixing bowl, whisk together the sugar/stevia, eggs, 2 1/2 cups cream, cinnamon, and vanilla. Pour the cream mixture over the donuts. Let stand for at least 10 minutes, when I made the recipe I had the dessert sit in the refrigerator for about 6 hours before baking. Don't worry about the dessert getting soggy, it'll be good however long it sits!
STEP FOUR
Cover the baking pan with aluminum foil and bake for 30 minutes. Remove the foil and let brown for 10 minutes.
STEP FIVE
While the donut bread pudding is baking for the final 10 minutes, make the bourbon-brown sugar sauce. Whisk the brown sugar and 1/2 cup whipping cream in a small saucepan. Bring to boil over medium heat, whisking frequently. Add in 2 1/2 tbsp. butter and boil until the butter is completely melted. Remove the saucepan from the heat and stir in the bourbon. Cool slightly before serving over the pudding.
This dessert turned out much better than I anticipated! I thought that the donuts may not pan out well; I was worried that it would be a weird consistency. It turned out very, very tasty, and the donuts really surprised me! If you've never had bread pudding I highly recommend you try this easy recipe.
Wowza, so much food in this post! Eat your hearts out, friends : )
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