Yummy Eats

Another great Pinch of Yum recipe ! These were delicious! I served with blue corn tortillas I found in the taco aisle, cojita cheese, sour cream and hot sauce! Tips: Make sure the meat is covered by the liquid! I could not find pork shoulder small enough so I used a bone in pork butt that I found at KS! I have also used a bone in shoulder.  4lbs feeds 4 people with leftovers Awesome topping: - Cook corn and jalapenos together until corn is soft. (used corn pack from Costco and 2 large Jalapenos) - pickled red onions (Whisk 1 cup warm water with 1/2 cup apple cider vinegar, 1 Tbs sugar, 1 1/2 tsp kosher salt. Pour over 1 red onion. Let sit 1 hour or up to 1 week)

I added some chopped up chicken so Wes didn't complain too much :) INGREDIENTS: 1/4 cup unsalted butter 1/2 cup diced onions (yellow or white) 1 cup shredded carrots  2 1/2-3 cups broccoli florets, chopped small 1 1/2 cups chicken broth 1 cup milk (I use skim/fat free) 1 cup heavy whipping cream 1/4 cup all-purpose flour 1 1/2 tsp kosher salt 1/2 tsp black pepper pinch of crushed red pepper flakes (or more as desired) 2 cups shredded cheddar cheese DIRECTIONS: In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy! This delicious recipe brought to

The next time I'd like to try adding 1/2 cup of liquid to make the stretch to a full 4 servings. It was about 3.5 with this recipe. Ingredients: 3-4 leeks (I used 3, in the winter I seem to only find the organic pack of 3) 2 cloves garlic 3 peeled russet potatoes, diced 4 cups low sodium chicken broth 1 bay leaf 1/2 tsp dried thyme 1 tsp salt 1/4 tsp pepper 1/2 cup heavy cream chives and bacon, if desired, for topping Directions: 1. Cook the leeks and garlic in EVOO, until wilted, about 10 min.  2. Add the potatoes, stock, bay leaf, thyme, salt and pepper and bring to a boil. Cover and turn to low. Simmer for 15-20 min until potatoes are tender. 3. Fish out bay leaf and puree the soup with immersion blender or blender. Add the heavy cream and salt and pepper. 4. Top with bacon! Enjoy

To continue my Hawaiian feasting this was up next. I cooked the pork (bone in) in my InstaPot on the crock pot setting for 9 hours. Then I added the cabbage and cooked another 90 min. However the cabbage was still crunchy so I did the Pressure Cooker for 15 min and it was wonderful! Next time I am thinking about forgetting the 90 minutes and just adding the cabbage and then do the pressure cooker (sealing) on 20 minutes.  I also used regular salt but it was a little bland, next time I will try sea salt. July - cooked pork for only 7 hours and added in cabbage halfway through. That turned out perfect. will try that method from now on. Ingredients: 3-4 lb pork shoulder or butt roast 1 head of cabbage Sea Salt, pepper, garlic powder, onion powder Directions: 1) Place shoulder in slow cooker, sprinkle with seasonings. Cook for 9 hours.  2) Remove Pork and shred, removing fat 3) Place the liquid in a cup and let the fat rise. Drain out the top layer of fat. 4) Add the shredd

Great for summer BBQs and also alongside Chicken Katsu! I did not have apple cinder vinegar so i used regular white vinegar Ingredients: 1 lb macaroni 2 Tbsp. apple cinder vinegar 2 carrots , shredded 1/4 c. onion , shredded (about 1 large onion) 2 1/2 c.  mayo 1/4 c. milk 2 tsp. sugar Kosher salt and pepper to taste Directions: Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later). While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste. Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two R

We have had this a lot over the years in Hawaii and I have never found a place that serves this in Colorado. I made this for my sister and boyfriend and they loved it. Wes even ate some of the Mac Salad! I halved the recipe since I also served rice. Katsu Sauce: 1/3 cup ketchup 2 TBs Worcestershire sauce 1 TBs soy sauce  1 TBs mirin 1 TB sugar 1 TB Sugar 1 tsp mustard 1/4 tsp garlic powder siracha to taste Chicken Katsu: Flour 1 egg Panko 4 Costco Chicken Breasts sliced in half salt and pepper canola oil for frying 1. Season each sides with salt and pepper. Dip in flour, then egg and then panko. 2. Cook in 350 degree oil, 4 min per side. (I happened to cut them uneven so the smaller ones I decreased to 3 min per side.) 3. Serve with the Sauce and rice!

Got this recipe from my mother in-law, her whole family loves it and so do I! Ingredients: 1 package (10 oz) large marshmallows 1/4 cup butter 1/4 cup peanut butter 5 1/2 cups crisp rice cereal 1 1/3 cups semisweet chocolate chips 3/4 cup butterscotch chips Directions: 1) Line a baking pan with parchment paper; grease and set aside 2) In microwave safe bowl, combine marshmallows, butter and PB. Microwave on high for 2 min; stir until well blended. 3) Stir in cereal until well counted. Spread into prepared pan in a rectangle shape. Use a spatula (or fingers) sprayed with pam. 4) In another microwave safe bowl, combine chocolate chips and butterscotch chips. Microwave on high for 2 minutes. Stir and spread over cereal mixture. 5) Roll up jelly style. Place seam side down. Refrigerate for 1 hour

This recipe is from my favorite, Pioneer Woman. The full recipe is in her cookbook. I made a half-ish recipe and put it in a 13x9 pan. Could also fit in a 9x9. Ingredients : 1 lb ground beef 1/2 pack cream cheese 1 cup cheddar cheese 2 cans pinto beans, drained 1 onion 1 can red enchilada sauce Chopped jalapeños, optional Chips, for serving Directions : 1. Brown the ground beef and add onion. Drain, set aside 2. Drain the pinto beans and then add to dish, mash half of beans 3. Add the jalapeños, enchilada sauce, meat/onion mixture and stir. 4. Top with cubed cream cheese and cheddar cheese. (Let the cream cheese melt a little from the warm meat). 5. Cook at 350 for 20-30 min until cheese is melted. Serve with chips :)

I love my chicken wild rice recipe but sometimes I like to switch up my veggies. I tried the recipe with mushrooms and cabbage instead of the carrots and celery and it was delicious! Ingredients: 3/4 cup uncooked wild rice (I used Lundberg) 1/2 head cabbage, chopped finely 1 cup onions (1 small) 8 oz chopped mushrooms 7 Tbs butter, divided 2 cloves garlic 4 1/2 cups chicken broth 1/4 tsp sage salt and peper 1 lb chicken, diced 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream Directions 1) Prepare rice according to package 2) Halfway thrugh the rice cooking, start sauting the vegtables with 1 tbs butter until tender. Add some EVOO if necessary. Add in garlic and cook for another minute. 3) Add in chicken broth, sage, salt and pepper to taste  4) Increase heat to medium high and add chicken.  5) Meanwhile, melt remaining butter (6 TBS) in a small saucepan and then add flour and cook for 1-2 minutes, whisking constantly. slowly add milk, and cook until mixture thickens. (3 minnutes). T