This and that

Thursday, October 25, 2012

Crockpot Italian Pulled Beef Sandwiches..

I love my crockpot and use it often during the year.  The only problem about using a crockpot is that you have to think about your meal ahead of time... and that is one thing I don't always do.. I am a spur of the moment type of person, I run down to the freezer and look in and after I see what I have, I figure out what I am going to make.  But on rare occasions I will do this in the morning and take out something to put in my crockpot.
This crockpot meal you have to think about it a day before, because ideally it should cook for at least 18 hours.  Well, this is the real world and in my world that seldom if ever happens.  On occasion I will remember the night before to put it in... but then that causes another problem ~~~ How do you sleep with those wonderful smells waffling into the bedroom, making your stomach growl?  Not an easy task and when I do it, I am hungry all night...
The other reason I like my crockpot is that I love the taste of the meat when it comes out and you can use a cheaper cut and it still usually turns out wonderfully.
Last weekend I wanted to make this as I knew that our Foodie Friends Friday was have a Croctober party and I need some crock pot recipes.  Also, I was having company and as my husband isn't that keen on sandwiches there wouldn't be so much left over.  So, Friday evening I asked my brother when they would be leaving on Saturday and he thought shortly afternoon.  Horrors this takes a good 16 -18 hours on low and it is already 10 pm... so if we ate at noon that would only be 15 hours... What to do?  Did you know that if you cooked an hour on high, that is an two hours on low?  So I put the meat and everything else in and turned it on high for about an hour and half and then turned it on low..   The next day at shortly after one we sat down for Italian Pulled Beef Sandwiches and they got a good review.
This recipe I originally received from a friend and she got it from a Chicago paper, but I never did write it down so this is how I made it this time..


Crockpot Italian Pulled Beef Sandwiches
Ingredients:
5 lbs roast - you can use any kind and this time I only used a 2.5 lb and it worked good
1 envelope Italian dressing mix
1 can beef broth
1 jar Italian Mix Giardiniera
1 jar Golden Peperoncini - I used only 1/2 jar
buns - I used small Italian buns
cheese (optional) - I used tillamook garlic cheese white cheddar cheese.

Place all ingredients into a crock pot and place on low and cook for 18 hours.  If you are short on time, you can put it on high for an hour or two and then turn down to low for the rest of the time. For best results cook for at least 16 hours, the longer the better.
Once cooked, shred the beef and vegetables.  I took out the peperoncini and put them on the side as I wasn't sure if the children would eat them...  Place in open faced buns, I used Italian buns that I melted butter and spread on the top and placed in the oven under the broiler for a few minutes.  They were nice and crisp.
Add meat, and cheese if wanted.  I also added a small amount of gravy.. direction for what I did are below in the *.

* because I only used a small roast, there was a lot of liquid left over.  I place this in a pot on medium heat until it came to a nice rolling boil.  Remove approximately 1/4 cup and add 1 -2 tbsp of flour and stir until mixed in.  Add to the rest of the sauce slowly, stirring as you are adding the flour mixture in.  Continue to boil until you get gravy at the thickness you want.  Add salt and pepper to taste. Add more flour if needed.  You can either have a thin gravy as an au jus or thicker gravy.  I opted for a thicker gravy and place a small amount over the beef in the bun.

Another way of eating this would be over mashed potatoes or with rice.

all ingredients in crockpot
Sorry picture isn't very good as I took with my phone.

shred beef and Italian Mix Giardiniera 

Enjoy!

Foodie Friends Friday - Crocktober Party...

This week on Foodie Friends Friday
We are having a CrockPot Party..
Bring your best Crock Pot Recipes.
But if you don't have a crockpot recipe that is ok, we will accept all recipes. 

Link up your favorite crockpot recipe
For a chance to win a Crockpot Carry Bag 

But first we need to look at last week's party

Voted Top 3
Feeding Big - Caramel Apple Cupcakes
The Better Baker - Peanut Butter Pumpkins
A Girls Gotta Nest - Pumpkin Bread Pudding


Most Clicks
My Recipe Roundup -Pumpkin Bundt Cake
The Better Baker - Peanut Butter Pumpkins
Adorned Well - Loaded Potato Soup
Sponsor Giveaway

Host Favorite
Foodie Friends Friday
You can grab your button from here
or go to Foodie Friends Friday
This week's host favorite goes to Calculus to Cupcakes for her Salted Caramel latte
I haven't made this yet but I will... It sounds so good.

Now for what we are all waiting for...
This week's Party!
Members:
Each link will go to everyone of these great blogs....

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com
Marlys at This and That  http://marlys-thisandthat.blogspot.com/
Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/
Lindsey at Family Food Finds  http://www.familyfoodfinds.com
Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com
Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com
Cynthia at Feeding Big  http://www.feedingbig.blogspot.com
R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com
Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com
Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/
Ericka at Chef PickyKid and Me http://www.chefpickykid.com
Skye at A Virtual Essence http://www.avirtualessence.blogspot.com

Sponsor Giveaway
a Rafflecopter giveaway

:

Rules to Link Up Your Recipes:

We would be extremely grateful if you would link back your recipe to 
Foodie Friends Friday and your host blog.
Also if you link up on my blog, please leave me a comment
So that I can personally thank you!



Monday, October 22, 2012

Pumpkin Spice Fudge

This past weekend, my brother and family came to visit and I was able to cook with my niece.  It was so much fun.  I was able to teach my niece how my mom taught me to make fudge and how she showed me  what a soft boil stage was and when the fudge was ready.  She did this by dropping a small amount of the candy into cold water and move it around with her finger, if it made a small ball then it was ready.  I still use this method, although I do have a candy thermometer.   As my mother passed away many years ago, and this was a way that my niece could learn something about her grandmother.  My niece also loves to cook, so hopefully in the near future I will be able to cook and bake with her more.


Pumpkin Spice Fudge 
adapted from Pumpkin Bliss Fudge  Dawn's Divine Delight
2 cup sugar
1 cup brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin puree (not pumpkin pie filling)
4 oz white chocolate ( I used Ghiradelli Vanilla Dream, approx 1 and 1/4 bar)
1 bag Hershey Pumpkin Spice Kisses
1 7 oz marshmallow creme (1 used 1 cup homemade marshmallow creme RECIPE)
1 1/2 tsp vanilla extract - (I forgot to put this in...but my white chocolate has vanilla)

Butter a 9x13 pan or place tin foil in it.  Unwrap kisses and chop up chocolate.
Place sugars, butter, milk, pumpkin puree in a saucepan cook over medium heat until sugars are dissolved. Then continue this until mixture begins to boil, stirring constantly.  Boil until the mixture is in a soft- ball stage, approximately 234 degrees on the candy thermometer.
Take off heat and add chocolate,and marshmallow creme and mix until well mixed and smooth. Stir in vanilla (if you are using) and mix well
Pour into your prepared 9x13 pan.  The fudge is already setting at this stage and place in refrigerator to set.

*I took mine out in an hour and was able to cut it and serve it. (my company was leaving and I wanted my helpers to be able to taste it).  The fudge was still a bit warm on the bottom but cut easily and stayed in pieces while we ate it.   So smooth and delicious.  I w it.   It is so smooth and a wonderful pumpkin flavor.  My brother told me we could come for Christmas as long as we brought this with us.  So glad that I bought many bags of pumpkin spice kisses!



the process in fudge making.... with the help of my nieces!
They were so much help.





and one last picture because it is oh so yummy!
                                                                                                         
               


Linked up here:  Mix it up MondaysSunday Sweet Confessions Link Party,Manic MondaysWednesday Extravaganza

Thursday, October 18, 2012

Foodie Friend Friday - October 18,2012

Not sure where the time went this week, but it is already Thursday evening and I am just writing this post up.... But it is Thursday and that means...
Party Time
with
This week we are having our
Foodie Friends Freaky Fright Day!
Great Bloggers!
Great Recipes!
Great Giveaway!

This week 12 Randomly Selected
winners will win a sponsored gift..
Yes, I said 12 isn't that great

But First let's look at last week's party
Sponsor Gift Winners

Voted Top 3
Who Needs A  Cape - cheapo-pumpkin spice latte
Who Needs A Cape - Easy Bacon Wrapped Chicken
Who Needs A Cape - Pumpkin Pancake Palooza

Most Clicks
Cozycakes Cottages - Chocolate Snack Cake with Biscoff Buttercream
Cozycakes Cottages - Apple Filled Pull-Apart Bread
Busy Vegetarian Mom - Hashbrown Crusted Quiche

Host Favorite
Dawn's Divine Delight for her Pumpkin Bliss Fudge
I love her fudge and my plans are to make it tomorrow so will show a picture then.
Foodie Friends Friday
Please pick up your button here or
from Foodie Friends Friday

Before we go to the party
I want to put a plug in for our e-magazine
It has a little bit of everything.

Now this week's party... What we are waiting for
Members:
Remember each recipe link goes to each of the member's blog
Foodie Friends Friday http://www.foodiefriendsfriday.com
Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com
Marlys at This and That  http://marlys-thisandthat.blogspot.com/
Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/
Lindsey at Family Food Finds  http://www.familyfoodfinds.com
Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com
Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com
Cynthia at Feeding Big  http://www.feedingbig.blogspot.com
Jodie at Binomial Baker http://www.binomialbaker.blogspot.com
R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com
Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com
HungryLittleGirl http://www.hungrylittlegirl.com/

a Rafflecopter giveaway


Rules:
We would sure like it if you would remember to link back your recipe to
Foodie Friends Friday
and
the host that you linked up with... 
If you link up with my blog, please leave me a message as I would like to be able to thank you! 

Now onto the Party:








Monday, October 15, 2012

Exciting News!

As you know a few months ago I joined a group called Foodie Friends Friday and each week we have hosted a Linky Party.  These parties have been a great success and we have decided to expand.  Under the lead of Tracy from Busy Vegetarian Momma we have started a new chapter in our group called Foodie Friends Friday Daily Dish.  Not only will you find recipes here but you will find information on health and wellness, home and garden, product reviews, fun in the kitchen, kitchen crafts  and a whole lot more.

Myself, along with 10 other bloggers will be dishing up a post at least twice daily to bring to.  There will be guest post of some of your favorite bloggers, both those that have blogged for a long time and ones that have just started.   This will be a one stop place for any type of "foodie" news and you can even shop... we will bring things from Amazon that we think are neat or we can't go without.  What more can you ask for, come and visit us.  Stop in have some coffee or tea and browse through our pages.


 

                                                               

Pumpkin Spiced Latte

There are many recipes out there for pumpkin spice latte.
 This one has something special in it.... A pumpkin spice kiss.
It also has the wonderful flavour of  Don Tomas Coffee.
 It just makes it a little more special.
.

Pumpkin Spice Latte

Ingredients:
5 oz evaporated milk
1 tbsp condensed milk
2 tbsp pumpkin puree
1 tsp pumpkin spice
1 pumpkin spice Hershey kiss
1 cup strong coffee ( I used Don Tomas Coffee)
cool whip or whipped cream (optional)
nutmeg to sprinkle on top (optional)

Place evaporated milk, condensed milk, pumpkin puree and pumpkin spice in small pot.  Whisk and heat over medium heat until milk becomes frothy.  I whisk the milk the whole time.  In coffee cup place a pumpkin spice hershey kiss, add milk mixture and hot coffee until cup is filled.  Whisk again to melt the pumpkin spice hershey kiss.  Add cool whip or whipped cream if desired and sprinkle with nutmeg.  Enjoy!

* If the pumpkin spice Hershey kiss doesn't melt completely.. that is ok, It tastes good at the end of your coffee.


I was given a sample of Don Tomas Coffee along with other members of Foodie Friends Friday to review.  As I don't drink that much coffee anymore I decided to make a speciality coffee and this is what I came up with.  I was pleasantly surprised of the robust taste that Don Tomas Coffee has and I made the coffee very strong to put into this drink.  I find that many coffees if you make them strong, they are bitter but not this one.  It has a great flavour and wonderful taste.  I will be doing a more thorough review of this coffee when Foodie Friends Friday has their Coffee Party on November 16th.  My plans are also to do some baking with this coffee and I am also going to have guest over, so that I can serve it and get more reviews. 
   
                                                       

Links Clever Chicks Blog HopFoodie Friends FridayTasty ThursdaysSweet Confession Sunday Link Party

Saturday, October 13, 2012

Eggplant Lasagna - YEAH or NAY

If you have been following me here on my blog or on facebook... you have heard that we planted eggplants this year and they GREW!  We only planted 2 plants but they were plentiful and eggplants is something that you can't giveaway to everyone.





  I like eggplants but my husband isn't that keen... although he will eat some of what I make.  I have been trying to come up with new recipes to use them up...
I might have to do some more working on this recipe... It had lots of flavour, but I am not sure about the eggplant... I am thinking I should have cooked it just a little bit before I put it into the lasagna as it still was a little bit tough.  If anyone has any suggestions, please, please leave me a comment.


Eggplant Lasagna
Ingredients:
3 small eggplants - sliced in thin slices
salt
1/3 cup onions diced
1 lb ground turkey - you could also use ground beef you like
1 garlic clove diced
1 jar pasta sauce or marinara sauce - 15 oz
1 tbsp italian seasoning
1 15 oz ricotta cheese
1 tbsp parsley
1 egg 
2 cups mozzarella cheese - shredded
parmesan cheese  

Preheat oven to 350 degrees
Slice eggplants and sprinkle salt on them and let sit while turkey mixture is cooking.  Prior to using, rinse off salt and dry eggplant slices.
In saucepan, cook ground turkey until no longer pink, add onions and garlic and cook until both are translucence.  Add pasta or marinara sauce and italian seasoning.  Continue to cook for approximately 10 minutes.  In separate bowl mix ricotta cheese, egg and parsley.  
Start layering lasagna, first with turkey mixture,  eggplant slices, ricotta cheese mixture and then mozzarella cheese.  Continue to layer for 2 -3 layers, depending on your sauce.  I like to end with meat mixture and mozzarella.  Sprinkle parmesan cheese over top.  Bake for 1 hour in 350 degree oven.
* my layers are meat mixture, eggplant, ricotta cheese mixture, mozzarella cheese, meat mixture, eggplant, ricotta cheese, meat mixture, mozzarella cheese and then parmesan cheese.

* the first time I ate it, my lasagna was more like a soup as there was a lot of liquid, after serving it I tried to get rid of some of the liquid and put it in the refrigerator.. The second time we ate it, the lasagna looked like lasagna and had no extra liquid in it.  I am not sure if cooking the eggplants in the oven for 20 minutes would help this or not.  I think the next time I make it I will try that.    


Ingredients.  I received the Mia's Kitchen Bistro Marinara from my
September Foodie PenPal

Getting ready for my layering 

ready to go in the oven

Doesn't look much like lasagna but tastes very good.


Looks more like a lasagna the second time we ate it.

For me the eggplant lasagna was a YEAH! I really enjoyed it even though the first time I ate it looked more like a soup or sauce and the eggplants had to be cut by a knife.  My husband thoughts were not quite a NAY but not sure if he will eat it again.. he did have it the second time but I ate it totally 3 times :).  So for you is it YEAH or NAY!