Honey chipotle pork tacos (Crock pot)

This recipe comes from the Rachael Ray Show- I know her personality can be a bit grating, but she has some fantastic recipes, this one included.  I love Crock pot meals- even though I'm usually home during the day, being able to prep dinner early frees up my hands at the end of the day, when things start getting crazy around here (ie: being pulled in 3 different directions by hungry, tired kids).  Robert was a super-fan of this one, so I know we'll be making it again.

HONEY CHIPOTLE PORK TACOS (Crock pot)

Yield: 12 tacos

Ingredients:

3 tablespoons extra-virgin olive oil

1 2-pound bone-in pork shoulder (I used a pork tenderloin)

Salt and pepper

1 medium yellow onion, chopped

3 cloves garlic, grated

2 teaspoons cinnamon

2 tablespoons puréed chipotle in adobo

2 tablespoons honey

1/4 cup vinegar

1 cup water

12 6" tortillas (corn or flour)

Toppings- chopped avocado, cilantro, fresh lime juice, sour cream, shredded cheese

Instructions:

In a skillet, heat the olive oil over medium-high heat. Season the pork with salt and pepper and brown all sides; then place in the slow cooker. In the same skillet, sauté the onions, garlic and cinnamon until softened and fragrant; remove to the pot with pork then add in the chipotle, honey, vinegar, salt, pepper and water. Cover and cook undisturbed for 4 hours on high.

Once the meat is done, discard the bone and shred the meat using two forks. Using a grill or gas burner, char up both sides of the corn tortillas, then build your tacos.  Top with avocado, cilantro, lime juice, a dollop of sour cream and shredded cheese.

Pumpkin muffins

The girls and I read Bear Says Thanks for our 'book club' this week, and since I don't have a recipe for huckleberry pie, we followed the rabbit's lead and brought muffins to the party.  These pumpkin muffins from Smitten Kitchen are great for breakfast or a snack (or both!).

PUMPKIN MUFFINS

Yield: 12

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Instructions

Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin pan.

In a medium bowl, whisk together flour and baking powder.

In a separate large bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth.  Stir in flour mixture until just combined.

Stir cinnamon and remaining 1 tablespoon sugar together in a small bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins to rack to finish cooling.  Eat and enjoy!

Chinese orange chicken

We've been on a bit of a Chinese chicken kick lately.  There's just something about coating chicken in yumminess and giving it a light fry that calls our name.  This recipe from Cooking Classy is a keeper!

CHINESE ORANGE CHICKEN

Yield: 4 servings

Ingredients:

1 1/2 lbs boneless skinless, chicken breast halves, cut into 1-inch pieces

1 cup low-sodium chicken broth

1 Tbsp grated orange zest (zest of 1 1/2 large oranges)

1/2 cup freshly squeezed orange juice

1/3 cup white vinegar

1/4 cup soy sauce

2/3 cup sugar

1/4 tsp dried ginger

2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)

2 cloves garlic, finely minced

1 tsp Sriracha hot sauce (optional)

Fresh ground black pepper, to taste

1 1/4 cups + 2 Tbsp cornstarch, divided

2 Tbsp cold water

2 large eggs

Vegetable or peanut oil, for frying

Cooked rice, for serving

Chopped green onions and sesame seeds, for garnish

Instructions:

Place chicken pieces in a gallon size resealable bag, and set aside.

In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and black pepper. Whisk well, then measure out 2/3 cup of the mixture and pour it over the chicken in the resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes, turning once.

Meanwhile, return remaining sauce mixture in saucepan over medium heat and bring just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir cornstarch mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat.

Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg, followed by cornstarch (evenly coat), then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches.

Put drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice, and garnish with green onions and sesame seeds.

Oatmeal cream pies

I love Little Debbie oatmeal cream pies, so when I saw this recipe from Cooking Classy, I immediately bookmarked it.  And then I saw that it called for shortening and I put it on hold.  I had never baked with Crisco before.  Now, I'm not a health nut by annnnny stretch of the imagination, but Crisco seemed too indulgent even for me.  But I decided they would be perfect for our Bachelor finale watch party- might as well go out with a bang on the last episode, right??  And I'm so glad I did- these are to die for, and were claimed to be the best thing I've ever made.  So, you've been warned... now go for it!

OATMEAL CREAM PIES

Yield: 15 cookie sandwiches

Ingredients:

Cookies:

1 3/4 cups + 2 Tbsp all-purpose flour

1 cup quick oats, slightly ground in a food processor

2 tsp cocoa powder

1 1/2 tsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup butter, softenend

1/2 cup shortening (unflavored)

1 1/4 cups granulated sugar

2 1/2 Tbsp molasses

2 large eggs

1 tsp vanilla extract

Marshmallow Buttercream Filling:

1/2 cup butter, nearly at room temperature

1/4 cup shortening (unflavored)

1 1/2 cups powdered sugar

7 oz. jar marshmallow creme

Instructions:

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla extract. Slowly add in dry ingredients and mix until well combine.

Scoop dough out about 2 Tbsp at a time and shape into balls, and place on Silpat or parchment lined baking sheets, cookies spaced 2 inches apart. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool.

To prepare the buttercream filling, in the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.

Once cookies are cooled, spread marshmallow buttercream filling along bottom side of one cookie and top with another cookie to form sandwiches. Store cookies in an airtight container at room temperature.