Pork Taco Meat

I got this recipe from my mom. It makes a lot, and it is a good change to tacos.

----

2 1/2 lb pork butt roast-trim off excess fat
2 cups salsa
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp cocoa powder
kosher salt

Mix all ingredients except for the roast. Put in crock pot and put the roast on top. Cook on High for 4-5 hours, or Low 7-8 hours. Turn it once or twice during cooking. When done, take out roast and shred meat. Then put the shredded meat back in the juice. Use in place of hamburger meat for tacos.

We have always used flour tortillas and had soft tacos, but I am sure it would be good in hard shells as well.

Mini Candy Bar Cheesecakes

I believe this is a Paula Dean recipe. It originally called for Reese's Peanut Butter Cups, but I have done it with a few different candies.

----

1 1/2 cups graham cracker crumbs
4 Tbls. sugar
1/2 stick butter-melted
12 bite size candy bars of your choice

2 cream cheese-softened
1 cup sugar
1/2 cup flour
1 tsp. vanilla
2 eggs

Line 12 muffin tins with cupcake liners. Mix graham cracker crumbs, sugar and butter. Put a small layer in each liner and press down with your fingers, for the crust. Set aside.

Cream the cream cheese and sugar. Add flour and vanilla. Mix well. Add eggs and just mix until they are incorporated.

Put a small layer of cream cheese mixture on each crust. Place candy on top, and then fill the liners with the cream cheese mixture. Cook in a 350 degree oven for 20 minutes or until middle is just set.

Note: I usually make mini cheesecakes, instead of the full size muffins. If you choose to make the mini ones, follow all the steps and just bake for 15 minutes. Makes at least 27.


To make gluten free: Use gluten free Graham Crackers, and gluten free all purpose flour. I made them gluten free the other day, and even though I could taste the difference, people who had never had them before raved over them.

Muffletta Dip

Aaron again...this was a BIG hit at the office the other day, so I volunteered to type it up for Cheryl.

-----

1 cup chopped green olives with pimientos

3/4 cup chopped cooked ham

3/4 cup chopped salami

3/4 cup chopped provolone cheese

1/2 cup chopped mozzarella cheese

1/2 cup chopped cauliflower

1/2 cup chopped pitted kalamata olives

1/2 cup finely chopped celery

1/4 cup finely chopped carrot

2 tbsp chopped fresh parsley

2 tbsp capers, drained

1/4 tsp crushed red pepper

1/4 tsp dried oregano

1/4 tsp dried rosemary

1/4 cup white wine vinegar

2 tbsp olive oil

pita chips

In a large bowl, combine everything but the vinegar and oil.

In a small bowl, whisk together the vinegar and oil. Pour over olive mixture, tossing to coat. Serve with pita chips.

You can make it up the day before, just add the vinaigrette just before serving.

I have to give props where props are due: I think this is a Paula Deen recipe from one of her magazines.

Cheryl's Stir-Fry

Aaron here. Cheryl made some stir-fry tonight that was delicious, so I thought I would squeeze her for the recipe. Here we go.

-----

1 red bell pepper

1 green bell pepper

1 carrot

2 zucchini

4 thingies of cauliflower

2 tbsp EVOO

2 tsp minced garlic

2 tsp dried onion

2 tsp dried basil

salt

lemon pepper

DiGiorno Three Cheese (it has Parmesan, Romano and Asiago - of course, you could use freshly grated or whatever you had around)

Thinly slice all the vegetables...you know...like for a stir-fry. Heat the oil in a pan (or wok). Add the garlic and cook it for a couple of minutes. Add the onion and cook it for another minute.

Add all the vegetables. Cook for about 5 minutes. Add basil, and salt and lemon pepper to taste. I couldn't nail her down on how much salt and lemon pepper she used.

Continue cooking until the veggies are "crisp tender"...whatever that means...then take it off the heat, sprinkle some cheese on top and cover it with foil for a few minutes.

It was AWESOME.

Let me put it this way. There was also meat served as part of this meal...and it wasn't my favorite part of the meal. I know. You can't believe it, right? Believe. it.

Jalepeno Rice

This recipe is for my sister. This is another of my mom's recipes that we like to make.

----

3 cups cooked rice
2 cups sour cream
1 small can diced green chilies
1 medium jalapeno, seeded and diced
salt to taste
3/4 lbs. monterey jack cheese, sliced
1/4 cup shredded cheddar cheese

Combine 1st five ingredients. In a lightly greased casserole dish, layer rice and monterey jack cheese (probably 3 layers of each). Top with cheddar cheese. Cook in a 350 oven for 30 minutes.

Spinach Dip

This is another of our family favorites. We use this for most parties and get-togethers.

----

1 (10 oz.) pkg. frozen spinach
1/2 cup fresh parsley
1/2 cup green onions, sliced finely
1/2 tsp. dill weed
1/2 tsp. seasoned salt
1 cup sour cream
juice of 1 lemon
1 cup mayonnaise (not salad dressing/Miracle Whip)

Cook and drain spinach. Squeeze as much liquid out of the spinach as possible. Add remaining ingredients and chill overnight. Makes about 3 cups. Serve with raw vegetables.

This can be made gluten free using Hellman's Mayonnaise, or any other gluten free mayo, and gluten free sour cream.

Squash Casserole

This one if for Aaron, who said this had to go on here.

---

8 cups sliced yellow squash
3 Tbls. butter
1 cup water
1 tsp. salt
1/2 tsp. pepper
1 tsp. basil
1/4 tsp. cayenne pepper
1 tsp. minced garlic
4 oz. cream cheese, cubed

Combine everything but the cream cheese. Cook on stovetop until squash is tender. Drain out all water and juice. Add cream cheese and stir until melted.

(Aaron here...this is a Cheryl original. It is awesome!)

Black Bean and Corn Salad

This is my favorite version of the black bean and corn salad. There are many different recipes for this out there.

---

2 cans black beans, drained and rinsed
2 cans corn
3 medium tomatoes, chopped
1 jalapeno, chopped
4 green onions, chopped
2 Tbls. oil
1/4 cup chopped cilantro
1/4 cup lime juice
salt and pepper to taste
1/4 cup picante sauce
2 avocados, chopped

Combine first 9 ingredients. Refrigerate and let flavor overnight, or at least 4 hours. Add the picante sauce and avocados right before serving. You can serve with tortilla chips, or by itself.

Enjoy!

Mexican Cornbread (gluten free version)

This is a combination of my mom's gluten free cornbread and my mother-in-law's Mexican Cornbread.

---

2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk
1/2 cup chopped onion
1 can cream style corn
1 cup grated cheddar cheese
chopped jalapenos, according to taste

Preheat oven to 4oo degrees. Put bacon grease in a 9 x 13 pan. Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Cornbread

This is my mom's cornbread recipe. Just happens to be gluten free!

---

2 cups corn meal
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 eggs
2 cups buttermilk

Preheat oven to 400 degrees. Put bacon grease in a 9 x 13 pan (or castiron skillet). Place pan in oven while oven is preheating. Mix all ingredients together. Pour excess bacon grease from pan into batter and stir. Pour into preheated 9 x 13 pan and cook for 25 minutes.

Cranberry Fluff Salad

This is my grandmother's salad that she brought to all of our holiday meals.

-----

2 cups cranberries, run through food processor until finely chopped
4 cups minimarshmallows
3/4 cup sugar
1-2 cups diced apples (Honey Crisp or Red Delicious work best)
1/2 walnuts, (or pecans) chopped
1 cup whipped cream


Combine first 3 ingredients and refrigerate overnight. Mix in the apples and walnuts. Fold in whip cream. That's it.

Spinach Salad

For a simple salad, this one is always hit. It's served with a homemade dressing the most everyone seems to love. As with most salads, some of the ingredient amounts are just approximates. Do what looks tasty to you.

-----

Salad:
1 bag spinach
1 cup grated sharp cheddar cheese
2 grated hard boiled eggs
5 crumbled strips of crispy bacon
1/2 cup sliced mushrooms
1/2 medium red onion (rings, not diced)

Toss. :)


Dressing:
1 cup vegetable oil
1/4 cup ketchup
1/4 grated white onion
1 cup sugar
1/4 cup red wine vinegar
1 tsp salt
1 tsp Worcestershire sauce

Throw all ingredients into a blender. Blend on medium until well blended. This will make more dressing than necessary for the salad above. You can serve it on the side. But we usually toss in just enough to lightly coat the spinach.

The Gluten Free Life

You may notice several recipes labeled "gluten free" on this blog. I have two good friends here in Atlanta that have Celiac Disease, and cannot eat any gluten.

Gluten is found in wheat, rye, and barley, so my friends can't eat anything that contains any form of these.

If you know anyone that has to eat a gluten free diet, feel free to send them here. I'll always try to throw in gluten free recipes regularly.

Thanks!