“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

-Maya Angelou

Tuesday, February 1, 2011

Introducing...What's Cookin'?

Thank you Irving ISD for giving me 2 wonderful snow days. Much needed! Today was all about staying in and being lazy, making yummy grub, mid day naps, catching up on some reading and watching Step Brothers. Priceless! Gracie even gets to stay warm with us the next few days and keep Harley company. Today (due to all my extra free time) I decided to start a new blog segment I like to call, "What's Cookin'?" So here is what's cookin' today.

Breakfast: Pancakes
  • 1 1/2 cups of flour
  • 3 T sugar
  • 1 T baking powder
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/4 cups of milk, room temperature
  • 3 T unsalted butter
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast iron skillet over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet.

Dinner: Baja Pork Tacos.
I made these a few weeks ago and Austin has been asking for them ever since. You must try these! They are from my new favorite blog, Chocolate Broccoli. Check it out! YUMMY!
Baja Pork Tacos
Dry rub:
1 T salt
1 T black petter
1 T cumin
1 T chili powder
1/4 T cayenne pepper

1 1/2 lbs. lean pork tenderloin
3/4 cup low sodium chicken broth
2 (5 oz.) cans of chopped green chiles
2 (14.5 oz) cans of Rotel
1 T garlic powder
1 T chipotle seasoning (I like Mrs. Dash)

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate overnight (or at least 2 hours).

Remove plastic from pork and lay into the bottom of the Croc*Pot. Combine broth and next 6 ingredients and pour into Pot and tightly cover with aluminum foil then lid. Roast on HI 6 hours or on LOW 8-10 hours--until fork tender and shreds easily. Remove pork from Pot and place into large bowl; shred. Using a slotted spoon, dish out remaining tomatoes and chiles from the Pot and mix into your shredded pork. To Assemble: Spoon 1/4 cup pork onto warmed corn tortilla, sprinkle with desired toppings. I like pico, guacamole, and monterrey jack cheese. ENJOY!!!

1 comment:

  1. You've GOT to be kidding me! I have been dying for some pancakes!! I even made Jared walk to La Madeleine this morning to get some french toast, as it is the next logical choice in breakfast foods. DANG!