Thursday, June 21, 2012

Two Recipes for Grace

Okay, Grace, this post's for you.

Last week, I made another PW recipe.  Another PW recipe that calls for a soft drink as an ingredient.  This time, instead of apple dumplings with Mt. Dew, or Diet Mt. Dew, as the case may be, I made her Spicy Pulled Pork with Dr. Pepper.

Easy, peasy.  Quarter 2 onions, throw them in a big oven safe pot.  If you're PW, you're using a Le Creuset dutch oven, if you're me, you're using a stock pot.  Then shove one boneless pork shoulder roast, or butt roast, tee-hee, in the pot.  Then dump in one 11 oz can of chipotles with the adobo and 2 cans or 4 cups of Dr. Pepper.

PW wants you to put in the oven for 6 hrs at 350, but I cooked mine on the stove top for 6 hrs.  Same difference.  You could probably use a slow cooker with the same result.  I just wrote out this whole recipe from memory.  The only other recipe I have memorized is Nestle toll house cookies.

The Chef was worried that a whole can of chipotles would make the dish inedible, but either Dr. Pepper is the antidote for chipotles, or they get a whole lot milder in the pot.

I used a fat separator to get rid of the grease.  I made Peter stand over the still hot stove and shred the whole thing.  It was awesome.  I put it on nice buns.  The Chef put it in taco shells.  My kids ate it plain.

It makes a heck of a lot, Grace.  So, you should probably freeze half or more of one batch.

The other Idiot Proof meal I made this week involved zero turning on of stoves or ovens.  Because we don't have central air.  Yet.  But I'm working on it.  I can't handle the dull roar of window units and box fans.  Plus, no one can hear me when I give them jobs to do.  Laundry doesn't get run, dishwasher doesn't get unloaded.  No one makes me iced tea, and I have to get it myself.   Miserable.  And sticky.

Asian Chicken Salad

You can buy boneless, skinless, chicken breasts and poach them or grill them.  Or you can buy these packs of grilled chicken breast strips from Costco and chop them up.  Brilliant!

Dressing ingredients:
1/3 c. rice wine vinegar
1 1/2 T. soy sauce
3 T. hoisin sauce
1 T. ginger root, minced
1 T. sesame oil, which we skip because of allergies
3 T. vegetable oil
1 large garlic clove, minced

Whisk all of the above together in a small bowl or a large pyrex measuring cup.

Salad:
2.5 pounds of cooked and shredded chicken breast, give or take.  Costco sells double packs 2 lbs. each, so I doubled the recipe, used 4 lbs. of chicken fed my 7 and had left overs.
2 medium celery ribs, diced fine
2 medium scallions, which I have to explain over and over again to my kids, that scallions are green onions.
2 T. minced fresh cilantro

Mix all of the above in a large bowl.  Add dressing.  Toss to coat. Serve or refrigerate and serve later.

I've served this over a bed of lettuce or in a flour tortilla.  I usually add sliced cucumbers.  Also, I add waaaay more ginger and cilantro than called for because I can never get rid of ginger and cilantro before it's rotten, and because more ginger and more cilantro makes it more delicious.

By the way, Gooey Butter Cake makes the world a better place.  I must try the cookies as soon as I get central air, or in September.

1 comment:

  1. above and beyond! These both look so good -- and your speaking my language with the slow cooker/crock pot talk! Our kitchen is an oven with no ventilation and it really was an act of something brave to make them for um Simon and the kids.

    and that salad -- looks so good. thank you for telling me Costco sells the chicken. Reason to go tomorrow.

    why do I sound like a robot when I comment? I can't thank you enough.

    ReplyDelete

Thursday, June 21, 2012

Two Recipes for Grace

Okay, Grace, this post's for you.

Last week, I made another PW recipe.  Another PW recipe that calls for a soft drink as an ingredient.  This time, instead of apple dumplings with Mt. Dew, or Diet Mt. Dew, as the case may be, I made her Spicy Pulled Pork with Dr. Pepper.

Easy, peasy.  Quarter 2 onions, throw them in a big oven safe pot.  If you're PW, you're using a Le Creuset dutch oven, if you're me, you're using a stock pot.  Then shove one boneless pork shoulder roast, or butt roast, tee-hee, in the pot.  Then dump in one 11 oz can of chipotles with the adobo and 2 cans or 4 cups of Dr. Pepper.

PW wants you to put in the oven for 6 hrs at 350, but I cooked mine on the stove top for 6 hrs.  Same difference.  You could probably use a slow cooker with the same result.  I just wrote out this whole recipe from memory.  The only other recipe I have memorized is Nestle toll house cookies.

The Chef was worried that a whole can of chipotles would make the dish inedible, but either Dr. Pepper is the antidote for chipotles, or they get a whole lot milder in the pot.

I used a fat separator to get rid of the grease.  I made Peter stand over the still hot stove and shred the whole thing.  It was awesome.  I put it on nice buns.  The Chef put it in taco shells.  My kids ate it plain.

It makes a heck of a lot, Grace.  So, you should probably freeze half or more of one batch.

The other Idiot Proof meal I made this week involved zero turning on of stoves or ovens.  Because we don't have central air.  Yet.  But I'm working on it.  I can't handle the dull roar of window units and box fans.  Plus, no one can hear me when I give them jobs to do.  Laundry doesn't get run, dishwasher doesn't get unloaded.  No one makes me iced tea, and I have to get it myself.   Miserable.  And sticky.

Asian Chicken Salad

You can buy boneless, skinless, chicken breasts and poach them or grill them.  Or you can buy these packs of grilled chicken breast strips from Costco and chop them up.  Brilliant!

Dressing ingredients:
1/3 c. rice wine vinegar
1 1/2 T. soy sauce
3 T. hoisin sauce
1 T. ginger root, minced
1 T. sesame oil, which we skip because of allergies
3 T. vegetable oil
1 large garlic clove, minced

Whisk all of the above together in a small bowl or a large pyrex measuring cup.

Salad:
2.5 pounds of cooked and shredded chicken breast, give or take.  Costco sells double packs 2 lbs. each, so I doubled the recipe, used 4 lbs. of chicken fed my 7 and had left overs.
2 medium celery ribs, diced fine
2 medium scallions, which I have to explain over and over again to my kids, that scallions are green onions.
2 T. minced fresh cilantro

Mix all of the above in a large bowl.  Add dressing.  Toss to coat. Serve or refrigerate and serve later.

I've served this over a bed of lettuce or in a flour tortilla.  I usually add sliced cucumbers.  Also, I add waaaay more ginger and cilantro than called for because I can never get rid of ginger and cilantro before it's rotten, and because more ginger and more cilantro makes it more delicious.

By the way, Gooey Butter Cake makes the world a better place.  I must try the cookies as soon as I get central air, or in September.

1 comment:

  1. above and beyond! These both look so good -- and your speaking my language with the slow cooker/crock pot talk! Our kitchen is an oven with no ventilation and it really was an act of something brave to make them for um Simon and the kids.

    and that salad -- looks so good. thank you for telling me Costco sells the chicken. Reason to go tomorrow.

    why do I sound like a robot when I comment? I can't thank you enough.

    ReplyDelete