Slow Cooker Root Beer Pulled Pork

We have big news: We are having a little girl! Hubby is terrified and we're both excited. We have a couple of names picked out, but we won't be naming her until she is here. Now we're just preparing the nursery and making lists of all the baby stuff we need to buy-and there is a lot of it!

On to the recipe! I'm no longer meat-averse, but I am HATING all things chicken. Give me a steak or a roast any day, and I even ate a cheeseburger! I haven't had a cheeseburger in many, many years. This recipe, while not beef, was absolutely delicious. And it couldn't be easier. We started with a thawed roast, but next time I'll use a frozen one and cook it for longer. I really believe that low and slow theory is right on.

Slow Cooker Root Beer Pulled Pork

2+ pound pork roast (you can use tenderloin, butt, shoulder, etc.)
1 can or bottle of root beer (we used A&W, but you could also use Dr. Pepper or another brand)
1/2 teaspoon onion powder (or half an onion, thinly sliced)
1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
Freshly cracked pepper, to taste
1 bottle of your favorite BBQ sauce

Place your roast, frozen or thawed, into your slow cooker. Rub onion powder, garlic powder, and pepper into the roast.

Pour your root beer all over the roast.

Cook on low 5-6 hours, or until the meat shreds easily with a fork. Remove the roast to shred it and pour the root beer mixture into a separate bowl. Return the dry shredded pork to the slow cooker.

Pour on your BBQ sauce and mix. We used a Memphis style, because that's what we had on hand, but we prefer Carolina style (more vinegary), so we added a little apple cider vinegar.

Test your pulled pork and add a little bit of the root beer mixture to taste. This will sweeten it up and thin it out a little bit. Serve it up on toasted hamburger buns with corn on the cob and enjoy!

Roasted Chicken

I am still experiencing a meat aversion, which, according to my doctor, is normal for pregnant women. I just hit 18 weeks and we find out the baby's gender on May 18th. Add that to my ever-growing stomach, and this whole thing is becoming more real by the day! Hubby and I keep asking each other what we got ourselves into, but we're very excited (along with terrified).

Anyway, back to the food. I have been feeling so guilty about only cooking vegetarian meals for Hubby and me, so today I decided to roast a whole chicken. My first one. Probably best to go for something a little less daunting when trying to get back into cooking, but hey, go big or go home, right? And I'm glad I chose this particular venture because the results were absolutely delicious! I have often gotten a whole roasted chicken from Fred Meyer or Costco and been pleased, but it is SO much better when you do it yourself at home. Not only does it taste better, but it also makes your house smell like heaven.

Now, with my meat aversion, Hubby ended up doing most of the prep work, but I supervised. When asked if he thought the extra work was worth it, he couldn't say because his mouth was full of chicken. He picked at the carcass for quite a while too, so I know it was good. This is a basic roasted chicken recipe, but it can certainly be jazzed up with additional herbs, onions, potatoes, lemons, etc. We liked the simplicity of it and the way the flavor of the chicken wasn't masked by seasonings, but to each his own, right?

Roasted Chicken
*From me!

1 whole chicken, about 4-6 pounds
Olive oil
Kosher salt
Pepper

Preheat the oven to 425º. Remove the chicken from the bag and pull out the giblets. Use tongs if the thought of sticking your hand up a chicken's rear isn't appealing to you. Rinse the chicken completely, inside and out. Pat dry with paper towels. Drying the bird will ensure that the skin is crispy.

Sprinkle on a generous amount of kosher salt.

Add freshly ground pepper to taste. This means LOTS for us!

Drizzle on a little bit of olive oil.

Beg your hubby to rub it in for you if you're pregnant and feeling nauseous when you think about touching the raw chicken. Or do it yourself if you're superwoman. (I am not, FYI).

Add more pepper, if so inclined. Or other herbs. This is also the point at which you might want to stuff a lemon up the chicken or add cut up onions or potatoes to the pan. Up to you. However you're going to do it, the chicken bakes for 85-90 minutes, depending on weight. Check the temperature of the bird with a meat thermometer when you think it's done, making sure to insert it away from any bones to get a true reading. You should also cut one of the legs to make sure the juices are running clear.

Once the chicken is done, carve and enjoy! We had ours with kale chips and sweet potato casserole.

It was delicious! Hubby has fallen in love with me all over again. He even called himself a meat whore. I didn't comment on the inappropriateness of the statement, but smiled indulgently and asked if he'd like more chicken. He screamed yes.

Kale Chips

There are so many recipes out there that I want to try (eventually . . . ), but this one has been floating around the blogosphere for a while and I've been so curious about it. So today I decided to try making kale chips. And oh my goodness, am I glad I did! These were delicious! They were crispy, salty, peppery, and yummy. I liked the chips more than Hubby, but I think this had something to do with him being tired of all things non-meat. According to the mommy blogs out there, children enjoy these chips as well. Score one for the mommies! Plus, the health benefits of kale are phenomenal, so why not try it and see how the little ones like it?

As a side note, these are best right out of the oven. Don't reheat them or they get chewy and make sure you spread the chips out in a single row on the baking sheet so they can get crispy.

Kale Chips
*From many blogs!

1 bunch kale
Olive oil
Salt
Pepper (or just use salt if you don't want that peppery kick)

Preheat oven to 350º. Hold the thick stem of the kale in one hand and, with the other hand, pinch the stem and run your hand up to remove the leaves. Place leaves in a single layer on a parchment lined baking sheet.

Pat the kale dry with a paper towel, if necessary. Drizzle on a little bit of olive oil.

Add salt.

Then pepper, if desired.

Toss with clean hands.

Bake for 12-16 minutes, or until the kale is crispy. Enjoy!

Penne with Roasted Asparagus and Balsamic Butter

Well, I am still having a bit of a tough time with cooking during this pregnancy. I've been living on cereal, fruit, and salads with no meat. Chicken=yuck! My poor, poor husband has been living a vegetarian life at home, which is why we've been eating out a lot. (The waitress comes to our table and Hubby practically screams, "Steak or a burger! Steak or a burger, for the love of God!")

He's been a good sport about it all and doesn't complain too much at home, especially since pregnancy is a lot harder for me than it is for him. I've been feeling okay, but have been having a really hard time sleeping at night. I'm a stomach sleeper, so I constantly wake up when I'm on my side. Exhaustion is all par for the course in pregnancy and babies though, right?

Fortunately, yesterday I had enough energy to attempt this recipe. Although 20 minutes from prep to table isn't exactly time-consuming or difficult, it was a far cry from the black bean burritos and grilled cheese sandwiches I had been serving for dinner. Nick was even okay with the fact that there was no meat in this dish, which turned out to be absolutely delicious. The asparagus was perfectly roasted, the penne was al dente, and the balsamic butter sauce was heavenly. It was also a great dish for Hubby to take to work since it could be eaten hot or cold. It's not always easy to get to a microwave when you're out arresting bad guys, after all!

Penne with Roasted Asparagus and Balsamic Butter
*From Food and Wine

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt, divided (I only used 1 teaspoon)
1/2 teaspoon black pepper, divided
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/2 cup butter (1 stick), cut in pieces
1/3 cup grated parmesan cheese, plus more for serving

Heat the oven to 400º. Snap the tough ends off the asparagus and discard. Cut the spears into 1-inch pieces. Place asparagus on a foil-lined baking sheet and toss with olive oil and 1/4 teaspoon each of the salt and pepper. Roast for 10-15 minutes or until tender. Turn off the oven, leaving the asparagus in to keep it warm.

Meanwhile, put the vinegar into a small saucepan. Simmer until 3 tablespoons remains. Stir in the brown sugar and remaining 1/4 teaspoon pepper and remove from heat.

Cook the penne in a large pot of boiling, salted water until al dente. Drain the pasta and toss with butter, vinegar, asparagus, parmesan, and remaining 3/4 teaspoon salt. Sprinkle additional parmesan on top and serve. Enjoy!

Snickerdoodle Muffins

First off, some wonderful news: Hubby and I are pregnant! Our little peanut is due October 9th and we are over the moon about it. Unfortunately, pregnancy equals an aversion to all things cooking, especially the poultry we typically live on. Hubby's been in charge of his own meals lately and I've been existing on cereal and yogurt with the occasional granola bar, salad, and bowl of fruit mixed in. I don't mind going out to eat, as long as I don't think about the cooking process (isn't it weird that my nausea is tied to all things food and all things cooking?), so we've been eating out a lot lately.

Then came the day that I was reading my food blogs and doing an exceptional job of staving off the nausea and I found this recipe on the Tasty Kitchen blog. I had to make it. Hubby was off doing daytime assault rifle training (ah, to be a cop and smell like gunpowder for days . . . yuck), so I decided to bake these to surprise him. He's been feeling very neglected lately and is especially thankful for the way I used to cook because now it's soup and grilled cheese living all over again. I think he feels like he's back in college. And he can't even complain because it's his fault I'm knocked up, haha!

Anyway, back to the recipe. It's amazing. The muffins are light as air and the cinnamon and sugar covering the entire thing makes it taste just like a snickerdoodle cookie. And snickerdoodles are Hubby's favorite cookie. He was so happy when he came home from the outdoor range, soaked through and bruised all over from drills to find warm, cinnamony muffins waiting for him. I think he almost cried.

Snickerdoodle Muffins
*From Tasty Kitchen

1 cup butter, softened (2 sticks unsalted)
1 cup sugar
2 whole eggs
2 teaspoons vanilla
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sour cream
1/4 cup buttermilk

For the topping:
2/3 cup sugar
2 tablespoons cinnamon

Preheat the oven to 350º. Prepare 2 muffin tins with liners. The muffins are too delicate to just spray the pans, so definitely use the liners. In a mixer, combine the butter and sugar and cream until fluffy.

Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients.

Add half the dry ingredients to the batter and mix to combine.

Add the buttermilk and sour cream and mix again.

Finally, add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the cinnamon and sugar for the topping.

Using a scooper (or your hands), scoop a ball of the dough into the cinnamon and sugar mixture. Gently roll the ball around (this is a bit of sticky mess, but it's worth it and it gets easier as you get the hang of it). Place the ball into the muffin liner.

When you have completed all the muffins, sprinkle the remaining cinnamon and sugar on the tops of the muffins. Bake for 15-18 minutes until golden on top and toothpick inserted comes out clean.

Enjoy!

Nana's Famous Beer Roast

This roast is one that my mom makes at least a couple times a month. It is a favorite of the entire family and we always have it for family get-togethers. The original recipe comes from my Nana and there are many people who associate this dish with her, which makes it that much more special to me. One of the best parts about this roast (besides how delicious it is!) is the smell that wafts through the house as it cooks all day. By the time the roast is done, we're all standing around the stove salivating and counting the seconds. Well today, I finally attempted to make my Nana's famous beer roast. It was the 4-year anniversary of the day my husband and I met, so it was a special day. It has also been snowing on and off here all day, so a warm, comforting meal sounded perfect to us. I wasn't sure if I should post this recipe, since it feels like a sacred family dish, but it's too good not to share!

Nana's Famous Beer Roast
*From Nana and my Mom!

1 3-5 pound beef roast, (bottom round or chuck)
3 bottles of beer (we used Session, Hubby's favorite)
1 packet beefy onion soup mix (I grind the onions because I prefer a smooth texture for the gravy)
1 teaspoon onion powder
1 teaspoon beef bouillon
2 tablespoons Worcestershire sauce
1-1 1/2 teaspoons pepper

Preheat oven to 250º. Place the roast in a Dutch oven. Add onion powder, beef bouillon, and pepper.

Pour on the beefy onion soup mix and the Worcestershire sauce.

Add the beer.

Cover and cook for 6-8 hours. The meat will fall apart when it's done.

For the gravy:
Remove the meat from the cooking liquids and wrap in foil and set aside. Place the Dutch oven with the liquids on the stove over medium-high heat. In a small cup, add 1/4 cup cornstarch and an equal amount of water. Mix well until all lumps are gone and whisk into the cooking liquids. Heat to bubbly until the gravy thickens. You might need to do the cornstarch slurry more than once to thicken it enough. (I usually wind up doing it twice.)

Serve the gravy over mashed potatoes or rice and make sure to cover your meat with it too. Enjoy this wonderful family dish!

Chocolate Chip Cookies

 I have been searching for the best chocolate chip cookie recipe and this one might be it. The flavor is perfect and it's the right amount of chocolate chips, which means yum! My only problem was that the cookies spread, so I read up on how to prevent that from happening. Next time I'll use a cooled cookie sheet (a hot one makes them spread faster) or I'll shape the dough balls on the cookie sheet and refrigerate it for 10 minutes or so before putting it in the oven. Regardless of the thinness of the cookie, these were wonderful; the perfect combination of chewy and crispy. I sent them with Hubby to work since it's snowing and the boys will probably stay in the office for the most part tonight. Cops love cookies!

Chocolate Chip Cookies
*From Sing For Your Supper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semi-sweet chocolate chips

Preheat the oven to 325º. Sift flour, baking soda, and salt together and set aside.

Cream together the melted butter, brown sugar, and white sugar until light and fluffy.

Blend in vanilla extract, egg, and egg yolk until fully incorporated. Mix in the sifted ingredients until just mixed.

Stir in chocolate chips with a wooden spoon.

Line a baking sheet with parchment paper or a Silpat. Roll teaspoon-sized balls out onto the baking sheet. (At this point, a quick 10 minutes in the fridge should stop the cookies from spreading). Bake for 10 minutes. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!