Tasty Tuesday–One Pork Roast Three Ways

Today I’m taking a look at how I used one pork shoulder roast to make three consecutive dinners. I’ve shared all three recipes before, but let’s look at the series.

First up was crock-pot pork carnitas served on tostadas with a variety of toppings:

Using the leftovers of the shredded pork, I then made a southwestern soup (which is also really good with turkey!):

Finally, the soup leftovers served over rice, in a dinner inspired by Qdoba’s Mexican Gumbo:

I love these meals because they make really good use of a pork shoulder, and because there are so many options for how you can serve them. I always try to make sure we have a wide variety of toppings, so everyone can add to their meal as they choose (especially missing this time was avocado, which was unfortunate, but you can’t always find everything), and you don’t really feel like you’re just eating the same thing over and over again, which is super important when serving leftovers!

Tasty Tuesday–A Look Back at Festive Feasts and Holiday Baking

Can you stand one more look back at the holiday season? I hope so, because it’s time to wrap-up all of the festive feasts and baked goods I prepared from Thanksgiving through Epiphany!

Our Thanksgiving dinner was fairly standard, although I did make a second kind of stuffing, and instead of just roasted carrots, I made a blend of roasted winter vegetables (which did include carrots):

Our pick-out dinner is always my favorite meal of the year, and I thought it was extra special with the full charcuterie board I prepared:

Our fancy Christmas dinner (which we had on the Sunday after Christmas) featured beef Wellington:

Our New Year’s Eve hot chocolate bar looked a little different this year, but it was still delicious!

Pork tenderloin is becoming something of a tradition on New Year’s Day:

And finally, our most recent “festive feast,” Ryan’s birthday dinner last week:

I made ten pies over the holidays (with a lot of help from the girls):

We baked more cookies than I can count, including several new varieties, my favorite of which was the Linzer Augen:

“Only” six cakes this time around (do Yule logs count as cakes?):

And some other assorted treats, including my first attempt at cannoli and gingerbread Oreo truffles:

It’s not like I’m going to stop cooking anytime soon, because we still need to eat, but I’m looking forward to planning some simpler meals for a bit!

Tasty Tuesday–Through the Year with Oreo Truffles

Here’s a look back at a year of Oreo truffles, starting with a blue and white tree I made for Ryan’s birthday last year, and ending with gingerbread Oreo truffles I made for the Christmas season. I also made two different truffle “bouquets” (one for Valentine’s Day and one for Mother’s Day), an Easter basket of carrot cake Oreo truffles, and some mocha Oreo truffles to celebrate Turkey’s and Bunny’s high school graduation.

In a perfect world, I would have made at least two more kinds throughout the year. I had envisioned doing something in red, white, and blue for the Fourth of July, but I just kind of…forgot, I guess. I was also certain that I would find pumpkin spice Oreos in the fall, but I never did, so I couldn’t do something with a pumpkin theme. We still had a delicious options throughout 2021, even without those two additions, though!

Tasty Tuesday–The Top Five Food Photos of 2021

Time to take a look back at some of the prettiest food photographs I’ve taken this year! Not surprisingly, over 50% of them are desserts…I really like baking!

We may not have had a party for Chickadee’s Confirmation in March, but I still made our favorite punch, and I took a very nice picture of it:

This lemon blueberry cake has got to be one of the most beautiful cakes I’ve ever made!

The cranberry custard pie I made for Thanksgiving may not have fully set inside, but the outside looked gorgeous!

The Bløtkake with sugared cranberries I made for Santa Lucia Day was simple, but lovely:

I can’t believe how easy salame roses are to make, and they look so cool!

I’m looking forward to trying more new and beautiful recipes in 2022!

Tasty Tuesday–The Little Women Cookbook

I’ve been sharing pictures of the recipes we’ve tried from The Little Women Cookbook every week…here’s a look at the full selection! We tried breakfast, lunch, and dinner recipes, plus lots of desserts, and even a few beverages. We didn’t make everything in the book…some recipes weren’t that appealing to us (milk toast), some we couldn’t find the proper ingredients for (buckwheat pancakes), and some just didn’t make the cut right now, but we may come back to later (even more dessert recipes!).

In case you’re wondering, here’s the full list:

  • Cheese and Jam Turnovers
  • Amy’s Frothy French Drinking Chocolate
  • Amy’s Lemonade
  • Amy’s “Christmas Day” Muffins
  • Apple Orchard Chicken
  • “Lemon Cheese” Tartlets
  • Hannah’s Pounded Potatoes
  • Maple-Cornmeal Drop Biscuits
  • New England Fish Chowder
  • Black Raspberry Jelly Cake with Lemon Cream
  • “Indian Meal” Griddle Cakes
  • Meg’s Chicken and Macaroni Soup
  • Oatmeal Porridge with Apples, Cinnamon, and Maple Syrup
  • Meg’s Macaroni and Cheese
  • Vanilla Butter Cookies with Mr. Bhaer’s Chocolate Drops
  • Hannah’s Smoked Sausage and Potato “Mess”
  • Meg’s Currant Jelly Sauce
  • Beef Stew with Molasses and Apple Cider Vinegar
  • Chicken Salad with Grapes and Almonds
  • Parisian Cream Puffs
  • Apple Slump
  • Meg’s “Plum” Pudding
  • Apple Turnovers
  • Jo’s Much-Improved Corned Beef
  • Cheese, Butter, and Celery Sandwiches
  • Jo’s Shellfish Relish
  • Roast Beef Picnic Sandwiches
  • Jo’s Gingerbread
  • 1850 Tartar Sauce
  • Baked New England Cod

This was a fantastic cookbook, and every recipe we tried was excellent. Some of the top favorites were the Parisian cream puffs, Amy’s lemonade, Jo’s gingerbread, and the cheese and jam turnovers. We’ll definitely be using the cookbook more to repeat selections in the future!

Tasty Tuesday–Cooking with “A Trip Around the World”

As part of Chickadee’s geography lessons this year, we’ve added some cooking and baking to our school days. We just finished A Trip Around the World…Before we start Another Trip Around the World, here’s a look at the recipes we’ve made so far, either found in or inspired by the first book:

Here’s the full list:

  • Brigadeiro (chocolate truffles) from Brazil
  • Palace Bread from Egypt
  • Tapioca Pudding with Pineapple from Kenya
  • Dutch Egg and Cheese from The Netherlands
  • Pflaumenkuchen (plum cake) from Germany
  • Cucumber Salad from China
  • Hummus from Saudi Arabia
  • Damper Bread from Australia
  • Meat Pie from Australia
  • Blueberry Crumble with “snowballs” (vanilla ice cream) from Canada

I can’t wait to start the next book and try even more new recipes!

Tasty Tuesday–Jäger Sauce

I don’t always make Jäger sauce to go with schnitzel, but when I do, this is the recipe I love!

  • 1 Tbsp. vegetable oil
  • 1 white onion, diced
  • 1 8 oz. can sliced mushrooms
  • salt and pepper to taste
  • 1 1/2 cups water
  • 1 beef bouillon cube or 1 tsp. bouillon granules
  • 1 Tbsp. cornstarch
  • 4 oz. sour cream

Heat oil in large skillet over medium heat. Add onions and mushrooms and season with salt and pepper. Sauté a few minutes until onions are soft. Add water and bouillon and simmer for about 20 minutes. Combine cornstarch and sour cream and stir into sauce. Cook over low heat until sauce thickens, taking care not to boil. Serve with schnitzel.

Tasty Tuesday–C and C Food for Your Soul

I always love trying out a local restaurant. Way back before the pandemic hit (can you remember a time pre-pandemic?!?), I read about C and C Food for Your Soul in our local paper, and I knew that a restaurant that advertised fresh-made comfort food was a place I wanted to try. And then time lost all meaning, and for a while, I forgot that there were places outside of our house. But Ryan recently happened upon the restaurant’s Facebook page, and I finally remembered that I really wanted to try it out, so on Sunday, he picked up lunch. I got the mojo burger and fries and he had the meatloaf with mac & cheese and deep-fried corn on the cob (yes, you read that right).

The burger was excellent. It had the best qualities of both a smash burger and a thick burger…crispy edges, but still pink inside. It was served on Texas toast, which was different for me, and I really liked the pairing. I also enjoyed that the burger was topped with different lettuces, which was a nice change from the usual piece of iceberg (not my favorite member of the lettuce family). Ryan equally enjoyed his meal…he said the meatloaf was wonderfully BBQ-y, and the piece was big enough for two meals (helpful information when we place an order for a meal for the whole family in the future!). He also loved the sides, especially the corn on the cob. I’ve been told the staff at the restaurant is also excellent, and very friendly…I’m looking forward to going in there myself eventually!

I’m really glad that this relatively new place is hanging on through the pandemic, and I’m looking forward to trying out more items on the menu (I’m really interested in their desserts!), and seeing what other specials they have in the future!

Tasty Tuesday–Beast Craft BBQ: Fried Onions

It’s been a while since I tried something new at Beast Craft BBQ, but I’m back with one of my favorite items on the menu yet!

I am a sucker for fried, or tobacco, onions. Not onion rings (although I do like those, too), or the gross ones in the can, but fresh, fried onions that are thinly sliced and breaded and hot and get tangled together when you try to pull one out of the pile. Pretty much anytime I go anywhere that has good fried onions on a sandwich, I comment that I would buy a box of just those, and Beast made my dreams come true. Perfect as a starter or a side dish to share (I mean, if you can…I can’t!), their fried onions are topped with cotija cheese, cilantro, and their awesome fry sauce. They’re crunchy and salty and have just a bit of a kick from the sauce. It’s seriously the perfect side dish! (Or lunch, as the case may be.)

In case you’ve missed it, David Sandusky, the genius behind Beast Craft BBQ, has been competing on BBQ Brawl on the Food Network. Next week is the final episode, which means he’s in the final four, and I can’t wait to see what happens, and what kind of amazing dish he comes up with next!